Operations Playbook

1.1 What Is Perse-Quality Service?

Inspired by the depth and curiosity of Persian culture. At Perse, hospitality is not performance—it is presence. We welcome each guest into our home where warmth is felt and not forced, and care is expressed through attention to detail:

• Noticing a drink is low and anticipating the guest's need before being asked.
• Presenting the dish with a brief, thoughtful explanation that connects the guest to its origin.
• Resetting a table immediately after a guest leaves so the next seating feels seamless.

Our service is: intuitive, gracious, and quietly precise. Every element of Perse is designed for a sense of elevation, belonging, and refinement. Comfort without compromise.

1.2 Team Perse Ethos

As a team we move as one—seamless, supportive, and respectful of one another. How we collaborate directly shapes the guest experience; it is the foundation of our establishment. When we take care of each other as well as the building itself, we naturally take better care of those we serve. We choose to balance warmth with formality. Our goal is simple: That every guest leaves feeling not just impressed but genuinely cared for, and that we may feel accomplished for contributing to something bigger. At Perse, hospitality is how we make people feel—seen, held, and at home with Persian refinement. When we deliver this consistently, we build trust, inspire return visits, and contribute to the long-term success of our business.

1.3 The Importance of Perse Operational Standards & Daily Responsibilities

Consistent execution of side work, opening and closing duties, and maintenance is what makes excellent service possible. When the restaurant is properly prepared and maintained, the team can move with ease, respond quickly, and most importantly focus on the guest. Strong foundations behind the scenes create a seamless, elevated experience in the dining room. Proper preparation and upkeep ensures efficiency and reduces errors.

1.4 The Four Pillars of Perse Service

Every team member, regardless of role, must embody these four non-negotiable service pillars at all times. These pillars transform our philosophy into observable, measurable, and coachable behavior.

These four pillars are referenced throughout this Playbook. Every performance evaluation, coaching conversation, and service critique will be framed through these four lenses.

1.5 Code of Conduct & Professional Standards

The following standards govern all team members at Perse. Violations will result in written warnings (write-ups). Repeated violations will lead to termination. These standards are non-negotiable and apply to all FOH and BOH staff equally.

1.5.1 Conduct Toward Guests & Colleagues

1.5.2 Personal Conduct & Appearance

1.5.3 Progressive Discipline

Certain violations—including theft, violence, harassment, discrimination, or deliberate endangerment of guest safety—may result in immediate termination without progressive steps.

1.6 Chain of Command & Decision-Making Authority

Perse operates under a strict chain of command. Understanding and respecting this hierarchy is essential for operational integrity and team cohesion. No team member may act outside their designated authority level.

1.6.1 The Chain of Command

1.6.2 Unauthorized Actions

The following actions are strictly prohibited without prior approval from Upper Management. Violation will result in immediate disciplinary action, up to and including termination.

1.6.3 Reporting Concerns

If a team member observes a chain-of-command violation, unsafe behavior, or any concern affecting service quality or team welfare, they must report it to the Lead Server immediately. If the concern involves the Lead Server, it must be escalated directly to Upper Management. Retaliation for good-faith reporting is strictly prohibited.

1.6.2 Unauthorized Actions (Detailed)

The prohibited actions listed in Section 1.6 carry serious consequences. Any team member who issues complimentary items without approval, directs another team member to leave their shift, arranges independent schedule swaps, or acts outside their designated role authority will face immediate disciplinary action, up to and including termination.

1.7 Staff Conduct: Kitchen Access, Staff Consumption & Discounts

1.7.1 Kitchen Access

The kitchen is a restricted area. The following rules apply at all times:

1.7.2 Staff Consumption & Beverages

The following beverages and items are available for staff consumption during shifts:

Staff Purchase Policy: If a team member wishes to consume an item not on the complimentary list, they may purchase it at a 30% discount. The purchase must be: (1) Approved by Upper Management before consumption. (2) Paid for and labelled with your name before consumption. (3) Documented and rung in per standard procedure. Under no circumstances may a team member consume or take any item without approval and payment. This includes open bottles of wine returned from a table, mis-poured drinks, or items that are "about to be discarded." All such items are property of the restaurant and must be accounted for.

1.7.3 Discounts

Procedure When Upper Management Is Not Present: If a guest eligible for a discount (e.g., Mark) dines and no Upper Management is available to process the discount, the Server must: (1) Present the full, undiscounted bill as you would for any other guest. (2) Inform the guest: "Upper Management will take care of the adjustment for you." (3) Leave the bill as it is. Do not attempt to calculate or apply the discount yourself. (4) Notify the Salon Manager at the earliest opportunity so the adjustment can be processed retroactively. The Server must fulfill all standard service duties for this guest as they would for any other guest. No special treatment or shortcuts are permitted due to the guest's relationship to the restaurant.

2.1 HOST

2.1.1 Role Overview

The host is the first impression of the restaurant. This role sets the tone for the guest experience by embodying warmth, grace, and attentiveness while maintaining seamless flow of service. The host operates with awareness, precision, and genuine hospitality at all times.

2.1.2 Job Information

2.1.3 Position Summary

The Host is the warm first point of contact for every guest, embodying Perse's Persian-style hospitality and high standards for guest welcome and comfort. This role is about creating a heartfelt, authentic experience, seating guests efficiently and graciously, managing reservations, and setting the elegant tone for their dining experience.

2.1.4 Guest Experience Responsibilities

• Greet every guest immediately with warmth, eye contact, and a genuine smile.
• Use names when possible for a personalized fine dining experience.
• Review all guest profiles in the Perse CRM system via the OpenTable application during opening duties. Document all new preferences, allergies, special occasions, and visit notes post-service.
• Escort guests to their tables at an appropriate pace. Pull out chairs when applicable.
• Communicate server introduction.
• Handle guest inquiries, concerns, and special requests with professionalism.
• Answer all phone calls and messages.
• Answer all phone calls within three rings using the Perse script: "Good [morning/afternoon/evening], Perse. This is [Name]. How may I assist you?"
• Acknowledge departing guests and offer a sincere farewell.
• Maintain awareness of guest flow, pacing, and overall dining room energy.

2.1.5 Essential Duties & Responsibilities (Compliance)

• Stand behind the host podium when not seating guests; maintain a polished, welcoming presence.
• Warmly greet each guest upon arrival and confirm reservation details or offer an informed waitlist alternative.
• Seat guests carefully, balancing dining room flow, guest preferences, and server distribution.
• Provide menus and introduce their server clearly and courteously.
• Keep the entry and reservation area impeccably maintained; ensure menus and surfaces are clean and presentable.
• Assist with special seating requests, VIPs, and large party logistics in coordination with the Salon Manager.
• Communicate effectively with staff to help manage guest flow and service pace.
• Address guest questions or concerns professionally and escalate when needed.

2.1.6 Competencies

2.1.7 Modus Operandi & Host Anticipation Checklist

Operate with calm control, never rushed or reactive. Anticipate needs rather than respond. The following is the Host Anticipation Checklist—concrete, observable actions that define "anticipation" at the host stand. This is not optional; it is the Perse standard.

Maintain constant communication with servers, bussers, and management. Stay present at the host stand; avoid unnecessary absence. Adapt fluidly to changes in pace, volume, and service demand.

2.1.8 Opening Duties & 2.1.9 Closing Duties

Opening Duties

• Arrive punctual, groomed, and in full uniform in accordance with restaurant standards.
• Ensure menus are stocked and organized.
• Place lamps on tables with button facing position towards position 1.
• Review reservations, guest notes, VIPs, and special occasions for the shift.
• Coordinate with management and service team regarding: the guest lists, notes, requests, and details like if they are returning guests, high spenders, VIP, etc.
• With each server you will delegate and communicate: section assignments, large parties or special requests, any operational changes or notes.

Closing Duties

• Collect and clean all menus. Inspect for wear, stains, or damage. Report any damaged menus to management for replacement.
• Wipe down host stand and podium. All surfaces clean and dry. No clutter, personal items, or food debris.
• Confirm final reservation count with management. Compare booked vs. actual covers. Note any no-shows or late cancellations.
• Secure tablet on charger. Tablet must be charging and logged out of all applications.

2.1.12 Performance Standards

2.2 SERVER

2.2.1 Role Overview

The server curates the guest experience from beginning to end—guiding, anticipating, and delivering service with warmth, knowledge, and precision. This role transforms dining into an experience through thoughtful engagement, attention to detail, and deep understanding of the menu and service standards.

2.2.2 Job Information

2.2.3 Position Summary

The Server delivers exceptional guest experiences by providing attentive, refined service consistent with Michelin-level dining standards and Perse's signature Persian hospitality. This role requires mastery of the menu and beverage knowledge, precise execution of fine dining service protocols, and collaboration with all FOH team members. Servers are accountable for ensuring every guest journey reflects Perse's commitment to cultural authenticity, elegance, and warmth.

2.2.4 Service Responsibilities

• Greet guests with warmth, presence, and a welcoming demeanor at all times. Present menus to guest in hand as they arrive.
• Guide guests through the dining experience—never simply take orders.
• Demonstrate menu knowledge, confidently describing dishes, ingredients, and inspiration.
• Maintain the cleanliness of tables, continuously communicating with Busser and servers to replenish new plates and silverware between courses.
• Present and run dishes with intention, explaining the artistry and story behind each plate.
• Anticipate guest needs and respond before being asked.
• Offer thoughtful pairings in both food and beverage to enhance the experience.
• Maintain awareness of pacing, timing, and guest satisfaction.
• Acknowledge and celebrate special occasions (e.g., birthdays).
• Ensure guests feel seen, cared for, and engaged from arrival to departure.
• Turn on, adjust, and off music and lighting systems per Loxone protocol.

2.2.5 The Perse Sequence of Service (Server Reference)

The Sequence of Service (SOS) is the single most important operational standard in this Playbook. It defines the exact, timed steps of every guest interaction from arrival to farewell. Every Server must execute this sequence without deviation. The full SOS is detailed in Section 4.1. What follows here is the Server's direct responsibilities within that sequence.

2.2.7 Allergy & Dietary Restriction Protocol

The Perse Allergy Protocol is a non-negotiable safety and liability standard. Every Server must be trained and tested on this protocol before working a solo shift. Deviation from any step is grounds for immediate retraining or disciplinary action.

Any guest experiencing an allergic reaction must be immediately reported to the Salon Manager. The Manager will follow the Emergency Medical Protocol (see separate safety documentation).

2.2.14 Opening Duties & 2.2.16 Closing Duties

Opening Duties

• Arrive punctual, groomed, and in full uniform in accordance with restaurant standards.
• Opener(s): Immediately set up and fill the hot water dispenser.
• Access blue tablet with code 315315; turn on music to the correct playlist through Spotify (Persian deep house, orange color), start from the first track and hit play.
• Turn on the lighting via the Loxone to the correct setting for the lighting and time of day. Ensure that ambiance and lighting align with service standards. Loxone setting: Go to the square icon at the bottom of the app; press Bar Area, tap on any of the icons; tap on Night; look at the MORE at the lower right corner, tap on it; and slide the master brightness to 70%. Do the exact same thing to the dining room walls, and dining room wiggles, and hallway.
• Once water reaches proper temperature, Add (2-3) tablespoons of black tea in the white teapots and fill with boiling water, turn on the tea warmer and place the teapots on top of it.
• Prepare iced tea: after 10 minutes of making the actual tea, fill up two pitchers to half with room temperature water and pour the tea on top of that; then place in fridge to cool down. NOTE: if you add the hot tea to cold water, it will be cloudy and bitter; then you need to discard it.
• Study reservations, noting VIPs, birthdays, and special requests. Note: VIP does NOT mean free items: it means immaculate service and extra attention.
• Ensure service stations are stocked and ready for service.
• Polish silverware, glassware, and plates as needed.
• Ensure section, stations, and guest-facing areas meet cleanliness standards.
• Complete a full section walk-through to confirm readiness.
• Communicate with the team regarding any updates, changes, or notes for service.

Closing Duties

• Clean/dry all tea pots thoroughly and return them to their designated area.
• Send trays for cleaning to the dish pit and return to the designated areas (next to the handwashing station).
• Assist with polishing silverware and organizing service areas.
• Support bussers with restocking and closing responsibilities.
• Closer(s): Last out server ensures that: service area is clean and stocked to measure; empties/cleans hot water dispenser as well as (2) cardamom tea pots.
• Confirm with bussers that restrooms and all service areas are above board in cleanliness.
• Return lamps from tables to the charging station (once most tables have left; never make the guest feel pushed out).
• Make sure all 6 toast handheld devices are charging; all phones are in the office on the charging station.
• Turn off the music: Access the blue tablet, open Spotify, and stop the playlist.
• Turn off the AC units: Locate the AC controls and power down all heating and cooling units for the evening.
• Turn off the lights via Loxone: Open the Loxone app, navigate to the lighting controls, and switch all zones to off. Confirm that the bar area, dining room walls, dining room wiggles, and hallway lights are all powered down.
• Check in with management before leaving to confirm all duties are complete.

2.2.20 Performance Standards

2.3 BUSSER

2.3.1 Role Overview

The Busser maintains the dining room's rhythm, cleanliness, and visual polish, ensuring tables are reset with precision and the space remains seamless and guest-ready at all times.

2.3.2 Job Information

2.3.3 Position Summary

The Busser plays a critical support role in delivering a seamless dining experience at Perse. This position focuses on maintaining table cleanliness, supporting servers, assisting food runners, and ensuring readiness for each course. The Busser helps create a polished, efficient environment that reflects Perse's Persian hospitality and fine dining standards.

2.3.4 Service Responsibilities

• Clear tables promptly and quietly, removing used plates and glassware.
• Reset tables quickly and accurately to restaurant standards. Do not reset the table while guests are still seated, even if they already paid and intend to leave.
• Scrape and wipe the tables between courses.
• Maintain constant awareness of table status and guest needs within designated section.
• Assist in maintaining cleanliness of dining room, floors, and service areas throughout service.
• Regularly check and maintain restrooms to ensure cleanliness and proper stock. (Toilet paper cannot be anywhere but the designated holder.)
• Communicate with management and dishwasher if restroom is in need of cleaning service.
• Replenish polished silverware, plates, and napkins to all service stations as needed.

2.3.5 Essential Duties & Responsibilities (Compliance)

• Promptly clear and reset tables after each course while ensuring a polished presentation.
• Assist servers and food runners by delivering fresh cutlery, tableware, and water refills.
• Maintain cleanliness and organization of service stations and dining areas.
• Support the timely flow of service by pre-bussing tables and anticipating guest needs.
• Assist in polishing and stocking glassware, flatware, and tableware before and during service.
• Coordinate with FOH staff to ensure a consistent dining pace and readiness for each course.
• Assist with side work, including linen replacement, trash removal, and sweeping floors between seatings.

2.3.6 Modus Operandi & Busser Anticipation Protocol

Move with quiet efficiency—present but never intrusive. Anticipate table needs and act proactively. The Busser Anticipation Protocol defines concrete, observable actions that constitute "anticipation" for the Busser role. This is not optional; it is the Perse standard.

2.3.12 Performance Standards

2.4 FOOD RUNNER

2.4.1 Role Overview

The Food Runner is the critical link between the kitchen and the dining room, ensuring every dish arrives at the correct table, at the correct time, with flawless presentation. This role demands precision, speed, and an unwavering commitment to quality control. The Food Runner is the last set of eyes on every plate before it reaches the guest.

2.4.2 Job Information

2.4.3 Position Summary

The Food Runner ensures seamless communication between the kitchen and front-of-house, delivering dishes promptly, accurately, and with polished presentation. This role is essential to maintaining the pace and flow of service, supporting Perse's Persian hospitality values and fine dining standards.

2.4.4 Essential Duties & Responsibilities

• Deliver food orders promptly and accurately from the kitchen to the table, confirming modifications and dietary needs.
• Verify plate presentation, temperature, and quality before serving guests.
• Communicate with servers and kitchen staff to ensure timing and smooth coordination of courses.
• Assist servers during peak times by relaying messages, restocking items, or helping with urgent service needs.
• Follow all food safety and sanitation standards while handling plates, utensils, and serving equipment.
• Participate in pre-shift briefings and menu training to stay updated on daily changes.

2.4.5 Quality Control at the Pass

Before a single dish leaves the kitchen, the Food Runner must complete the following Quality Control Checklist. The Food Runner is the last set of eyes before the guest sees the dish. No plate leaves the pass without passing this inspection.

No dish leaves the pass without completing all five QC steps. Speed is valued; accuracy is required.

2.4.13 Performance Standards

2.5 BARTENDER

2.5.1 Role Overview

The Bartender is a curator of the beverage experience, crafting drinks that complement Perse's cuisine and embody the restaurant's refined Persian hospitality. The bar is a stage for precision, not spectacle. Every drink served—whether to a bar guest or a dining table—must meet the same exacting standard of quality, temperature, and presentation.

2.5.2 Job Information

2.5.3 Position Summary

The Bartender prepares and presents premium cocktails, wine, and non-alcoholic beverages that complement Perse's fine dining experience and Persian hospitality values. This role focuses on precise execution, menu knowledge, and seamless coordination with servers and the kitchen to deliver an elegant and efficient guest experience.

2.5.4 Essential Duties & Responsibilities

• Craft cocktails, mocktails, wine, and specialty beverages according to house recipes and guest requests.
• Verify beverage quality, garnish presentation, and temperature before serving.
• Collaborate with servers to ensure guests receive personalized beverage service at their tables.
• Check guest identification to ensure compliance with California alcohol service laws.
• Manage bar setup, restocking, and supply levels, ensuring glassware/garnishes/tools are ready for service.
• Maintain bar cleanliness, sanitation, and organization in compliance with health codes.
• Participate in pre-shift briefings to stay updated on menu changes, specials, and service priorities.

2.5.5 Wine Service Responsibility

The Bartender, along with the Salon Manager, is one of the trained team members authorized to perform tableside wine service at Perse. The Host is not trained for wine service. Wine service is performed only by the Manager or a Bartender who has completed the Perse Wine Service Certification.

Refer to Section 4.3 for the complete Perse Wine Service Standards.

When a Server enters a bottle order for a table, the Bartender coordinates with the Server on timing to ensure the wine is presented and poured before the relevant course arrives. The Bartender returns to the bar promptly after completing wine service; the Server is responsible for ongoing glass monitoring and refills.

2.5.12 Cash Drawer Closing Procedure (Bartenders)

1. Access Cash Drawer

1. Log in using your employee number
2. Tap the back arrow (top left corner)
3. Scroll down and select Cash Management
4. Tap Cash Drawers
5. Select your Register / Receipt Bar
6. Tap Count Drawer

2. Remove Cash Tips (Before Counting)

1. Identify all cash tips in the drawer
2. Add them up completely
3. Remove the cash tips from the drawer
4. Place them in a separate envelope. Label clearly (name + date if needed)

Important: Cash tips must be removed before counting the drawer so they are not included in the register totals.

3. Open & Count Drawer

1. The cash drawer will open
2. Tap Count Bills (right-hand side)
3. Count bills only (do NOT count coins): $100, $50, $20, $10, etc.
4. Enter each amount as you count
5. Tap Done Counting

4. Close Drawer in System

1. Tap Close Drawer
2. A receipt will print automatically

5. Understand the Receipt

Expected Deposit = what the system says you should deposit. Actual Deposit = what you counted (bills only). The Expected Deposit should match your Actual Deposit (small differences from coins are normal).

6. Prepare the Deposit

1. From the remaining cash: Separate the Expected Deposit amount
2. Place in an envelope: Cash (deposit amount) + Printed receipt

7. Reset Drawer for Next Day

The remaining balance should be $300. This is your starting bank for the next shift. Place this $300 in the blue pouch.

Important Notes

• Always remove cash tips first
• Only count bills — no coins
• Double-check your math before closing
• If numbers are significantly off, notify a manager immediately
• Never leave the drawer open or unattended

2.5.13 Performance Standards

3.1 Overview

The dish pit is essential to service flow. Respecting it ensures efficiency, organization, and minimizes breakage while showing respect for the dishwasher and their work flow. Every team member is responsible for contributing to a clean, orderly, and functional dish area.

Applies to: Bartenders, Bussers, Runners & Servers

3.2 Core Standards

• Always approach the dish pit with awareness and respect for space and team members.
• Maintain cleanliness and organization—this is a shared responsibility, not solely the dish team's.
• Handle dish-ware with care to prevent breakages and unnecessary loss.
• Never overcrowd or overload racks, bins, or surfaces.

3.3 Sorting & Organization

• Match like with like at all times, by size and type: Plates with plates and bowls with bowls.
• Glassware: Goes up in designated racks only, never with plates. Tea pots must be cleaned in designated area, next to the fridge.
• Ensure all items are placed in their proper place. Do not mix dish types in racks or stack.

3.4 Pre-Cleaning Standards

Plates must be scraped using a dedicated rubber scraper stored in sanitizing solution between uses. Scrapers are to be changed and the solution refreshed every 2 hours. Alternatively, use a clean utensil from the plate being cleared to scrape, then deposit both in the designated silverware bin. Under no circumstances should a single un-sanitized scraper be used across multiple tables.

Liquid must be emptied into designated drain before placing items in racks.

Bottles and broken glass go to appropriate blue containers so as to avoid hazards.

3.5 Specific Handling

3.5.1 Glassware Handling

• All glassware must be emptied before racking.
• Place glassware in appropriate racks—never stack or leave loose.
• Handle stemware with care and deliver to designated bar/service area when required. (Coupe, champagne.)

3.5.2 Flatware Handling

• Place all silverware in designated silverware bin.
• Skewers must be placed in designated bin.
• Do not mix small wares with general dishware.

3.6 Racking & Flow

• Load racks properly and evenly.
• Ensure plates and items are positioned securely to prevent shifting or damage.
• Maintain steady flow—do not allow buildup or congestion.

3.7 Stacking Plates

• Only leave plates after scraping.
• Stack plates neatly and evenly.
• Do not mix different sizes.
• Do not over-stack—keep all items safe and manageable; ensure they are balanced to avoid unnecessary breakage.

3.8 Accountability

Every FOH team member (Bartender, Busser, Runner, Server) is responsible for upholding these standards. Consistent adherence ensures: reduced breakage, faster turnaround on dishware, and a safer, more efficient working environment.

4.1 The Perse Sequence of Service (SOS)

The Sequence of Service (SOS) is the single most important operational document in this Playbook. It defines every step of the guest journey, timed and choreographed, so that every guest receives the identical Perse experience regardless of which Server, section, or shift they are in. All FOH team members must be trained on the SOS and pass a practical examination before working a solo shift.

Timing standards are measured from the moment the previous stage is complete. All times are maximums; service should flow naturally without rushing the guest.

4.2 Allergy & Dietary Restriction Protocol

A formal, documented allergy protocol is a non-negotiable safety and liability standard. Every FOH team member must be trained on this protocol during onboarding and must pass a practical examination before working a solo shift.

Any suspected allergic reaction: Immediately notify Salon Manager. Manager initiates Emergency Medical Protocol. Do not offer the guest any food or beverage until Manager arrives.

4.3 Wine & Beverage Service Standards

Note on Authorization: Wine service at Perse is performed exclusively by the Salon Manager and trained Bartenders who have completed the Perse Wine Service Certification. The Host is not trained for wine service and must not perform wine service.

The Bartender or Manager returns to their station promptly after completing wine service. Ongoing monitoring and refills are the Server's responsibility.

4.4 Guest Profile & CRM Protocol

A digital CRM system, accessible via the blue tablet, is the systematic solution for guest recognition. Every guest interaction that reveals a preference, allergy, special occasion, complaint, or compliment must be captured.

Guest privacy is paramount. CRM data is confidential and never discussed outside of service operations. Any breach of guest privacy is grounds for immediate disciplinary action.

4.5 Restroom Check Log & Protocol

A formal schedule with a physical sign-off log eliminates diffusion of responsibility.

Restroom Check Log (Posted inside restroom door): The log includes fields for: Time, Initials, TP Stocked (Y/N), Seat Covers Stocked (Y/N), Soap Stocked (Y/N), Towels Stocked (Y/N), Sink/Counter Clean (Y/N), Floor Clean (Y/N), Trash Emptied (Y/N), and Notes. A check is not complete without initials and all fields filled. The Salon Manager audits the log at end of shift. Missing checks are a performance issue.

4.7 Grooming & Uniform Standards

A Michelin-level restaurant requires explicit, enforced grooming and uniform standards that project elegance, cleanliness, and consistency. Inspection occurs at every pre-shift lineup.

These standards apply to all FOH roles including Host, Server, Busser, Food Runner, and Bartender.

4.8 Beverage Pairing Training Requirement

Refer to the Menu and Selling Playbook for detailed pairing information.

The goal is not for Servers to be sommeliers, but to offer confident, informed, and genuine suggestions that enhance the guest's experience.

4.9 Scheduling, Attendance & Time-Off Policies

The following policies govern scheduling, attendance, and time-off requests for all team members. Adherence to these policies ensures fair treatment and operational stability.

4.9.1 Schedule Publication & Availability

4.9.2 Time-Off Requests

4.9.3 Punctuality & Grace Period

SECTION 5: DISCLAIMER

5.1 Document Supersession

This Operations Playbook is the single source of truth for all FOH operations at Perse. It supersedes all previous guides, handbooks, manuals, and job descriptions. Any conflicting document, whether printed or digital, is void.

5.2 Scope & Amendments

This document is intended to describe the general nature and level of work performed. It is not intended to be a complete list of all responsibilities, duties, and skills required. Perse reserves the right to amend responsibilities to meet evolving business needs. All amendments will be communicated in writing and acknowledged by team members.

5.3 Digital Acknowledgment

Team members complete their acknowledgment digitally through the playbook's built-in agreement system. Upon first access, staff select their role, review required sections, and sign the Confidentiality Agreement and Playbook Acknowledgment electronically. This digital signature carries the same legal weight as a handwritten signature under California Civil Code § 1633.1 et seq. (UETA) and the federal ESIGN Act.

5.4 Constructive Notice & Continued Employment

END OF PERSE OPERATIONS PLAYBOOK