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We have worked with industry professionals to create a range of editable policies, procedures, work instructions and forms. You can use them as they are or edit them to meet your business needs.
Our policies, procedures and work instructions
Click on each of the tabs below to view the list of editable policies and procedures available in the library.
Code | Document |
PROBAR | BAR CLEANING CHECKLIST |
PROBAR | BAR CLOSING PROCEDURES |
PROBAR | BAR OPENING PROCEDURES |
PROBAR | COCKTAIL MENU INSTRUCTIONS |
PROBAR | MANAGING COMPLAINTS ABOUT WINE |
PROBAR | MANAGING WINE FAULTS |
WIBAR | COCKTAIL METHODS |
WIBAR | HOW TO CARRY MULTIPLE WINE GLASSES |
WIBAR | HOW TO CHANGE GLASSWARE DURING SERVICE |
WIBAR | HOW TO CLEAN AND SANITISE BARTOPS, TABLETOPS AND CHAIRS |
WIBAR | HOW TO CLEAN THE ICE MACHINE |
WIBAR | HOW TO CONFIRM A RESERVATION |
WIBAR | HOW TO CUT AND PREPARE GARNISHES |
WIBAR | HOW TO OPEN A BOTTLE OF CHAMPAGNE/ SPARKLING WINE |
WIBAR | HOW TO OPEN A BOTTLE OF WINE – Double Hinge Corkscrew |
WIBAR | HOW TO OPEN A BOTTLE OF WINE – Screwcap |
WIBAR | HOW TO OPEN A BOTTLE OF WINE – Single Hinge Corkscrew |
WIBAR | HOW TO OPERATE A GLASSWASHER |
WIBAR | HOW TO POLISH GLASSWARE |
WIBAR | HOW TO POUR DRAUGHT BEER |
WIBAR | HOW TO PREPARE JUICE BOTTLES |
WIBAR | HOW TO PRESENT AND SERVE A BOTTLE OF RED WINE |
WIBAR | HOW TO PRESENT AND SERVE A BOTTLE OF WHITE WINE |
WIBAR | HOW TO PRESERVE WINE |
WIBAR | HOW TO REQUISITION BAR STOCK |
WIBAR | HOW TO SERVE BOTTLED BEER |
WIBAR | HOW TO SERVE CHAMPAGNE/ SPARKLING WINE |
WIBAR | HOW TO SERVE THE DRINK ORDER |
WIBAR | HOW TO STRAIN A COCKTAIL |
WIBAR | HOW TO USE THE ICE MACHINE |
WIBAR | HOW TO WORK THE BAR SERVICE AREA |
WIBAR | HOW TO USE A DRINKS TRAY |
POLFUNC | FUNCTIONS AND EVENTS TERMS AND CONDITIONS |
PROFUNC | BOOKING A FUNCTION OR EVENT (Over 10 people) |
PROREST | CLOSING THE BUSSING STATION |
PROREST | RESTAURANT CLEANING CHECKLIST |
PROREST | RESTAURANT CLOSING PROCEDURES |
PROREST | RESTAURANT OPENING PROCEDURES |
WIREST | HOW TO CANCEL A RESERVATION |
WIREST | HOW TO CARRY 3 PLATES |
WIREST | HOW TO CARRY PLATES |
WIREST | HOW TO CHANGE LINEN TABLECLOTH |
WIREST | HOW TO CHECK RESTAURANT BOOKINGS |
WIREST | HOW TO CLEAR DIRTY PLATES |
WIREST | HOW TO FOLD A NAPKIN |
WIREST | HOW TO MANAGE A LINEN NAPKIN DURING SERVICE |
WIREST | HOW TO MANAGE A TABLE DURING SERVICE |
WIREST | HOW TO POLISH CUTLERY |
WIREST | HOW TO PREPARE AND PRESENT THE BILL |
WIREST | HOW TO PREPARE THE CONDIMENT CADDY |
WIREST | HOW TO PROCESS THE BILL |
WIREST | HOW TO PULL OUT A CHAIR FOR THE CUSTOMER |
WIREST | HOW TO SERVE A BIRTHDAY CAKE |
WIREST | HOW TO SERVE A CUSTOMER WITH A FOOD ALLERGY |
WIREST | HOW TO SERVE COFFEE |
WIREST | HOW TO SERVE FOOD TO A TABLE |
WIREST | HOW TO SERVE YOUNG CHILDREN |
WIREST | HOW TO SET THE TABLE: Breakfast |
WIREST | HOW TO SET THE TABLE: Dinner |
WIREST | HOW TO SET THE TABLE: Lunch |
WIREST | HOW TO SET UP THE BUSSING STATION |
WIREST | HOW TO SET UP THE OUTSIDE AREA FOR SERVICE |
WIREST | HOW TO USE A HIGHCHAIR |
WIREST | HOW TO USE THE ONLINE BOOKING SYSTEM |
WIREST | HOW TO WRITE A FOOD DOCKET |
WIREST | HOW TO CLEAR TABLES |
Code | Document |
PROCAFE | COLD DRINK INSTRUCTIONS |
PROCAFE | HOT TEA INSTRUCTIONS |
PROCAFÉ | CAFE OPENING PROCEDURES |
PROCAFÉ | CLEANING CHECKLIST CAFE |
PROCAFÉ | CLEANING THE ESPRESSO MACHINE |
PROCAFÉ | CLOSE THE CAFÉ |
PROCAFÉ | CLOSE THE ESPRESSO MACHINE |
PROCAFÉ | COFFEE MENU |
PROCAFÉ | SET UP THE COFFEE AREA |
PROCAFÉ | SET UP THE ESPRESSO MACHINE |
WICAFE | HOW TO CLEAN THE ESPRESSO MACHINE WIHTOUT CHEMICALS |
WICAFÉ | EXTRACTION TROUBLESHOOTING |
WICAFÉ | HOW TO CLEAN THE ESPRESSO MACHINE WITH CHEMICALS |
WICAFÉ | HOW TO CLEAN THE GRINDER |
WICAFÉ | HOW TO MAKE AN ESPRESSO STYLE COFFEE |
WICAFÉ | HOW TO SET UP THE COFFEE MACHINE |
Code | Document |
PROKIT | COOLING COOKED FOODS |
PROKIT | HOLDING & DISPLAYING COLD FOOD |
PROKIT | MANAGING FOOD WASTAGE AND SPOILAGE |
PROKIT | RECEIVING FOOD DELIVERIES |
PROKIT | REJECTING FOOD DELIVERIES |
PROKIT | STORAGE OF DRY GOODS |
PROKIT | STORAGE OF FROZEN FOODS |
PROKIT | STORAGE OF REFRIGERATED GOODS |
PROKIT | THAWING AND DEFROSTING FROZEN FOOD |
PROKIT | REHEATING FOODS |
PROKIT | PREPARE COLD FOODS |
PROKIT | USE A CHOPPING BOARD |
PROKIT | FOOD TRANSPORT AND DISPATCH |
PROKIT | HOLDING AND DISPLAYING HOT FOODS |
PROKIT | KITCHEN CLEANING SCHEDULE |
Code | Document |
POLOPS | CUSTOMER BREAST AND BOTTLE FEEDING POLICY |
POLOPS | CUSTOMER CANCELLATIONS AND REFUNDS POLICY |
POLOPS | CODE OF CONDUCT |
POLOPS | EMPLOYEE DISCOUNTS POLICY |
POLOPS | EMPLOYEE NOTICE PERIOD POLICY |
POLOPS | EMPLOYEE SUPERANNUATION AND TAX POLICY |
POLOPS | MANAGING POOR PERFORMANCE AND MISCONDUCT POLICY |
POLOPS | PERSONAL APPEARANCE POLICY |
POLOPS | REPRESENTING THE BUSINESS OUTSIDE THE WORKPLACE POLICY |
POLOPS | UNIFORMS POLICY |
POLOPS | WORK AND BREAK TIMES POLICY |
POLOPS | BYO FOOD AND DRINKS POLICY |
POLOPS | DOGGY BAGS AND UNFINISHED MEALS POLICY |
PROCUS | HANDLING CUSTOMER COMPLAINTS |
PROCUS | HOW TO FAREWELL THE GUEST |
PROCUS | HOW TO USE THE COAT CHECK |
PROCUS | COMPLAINT HANDLING -MAKE IT RIGHT GUIDE |
PROCUS | CONFIRM A TABLE OR EVENT RESERVATION |
PROFIN | PETTY CASH PROCEDURE |
WIFIN | HOW TO PROCESS THE BILL |
WIFIN | HOW TO RECONCILE THE TILL |
Code | Document |
POLHS | FIRST AID POLICY |
POLHS | INCIDENT AND ACCIDENT MANAGEMENT POLICY |
POLHS | MANUAL HANDLING POLICY |
POLHS | FOOD SAFETY POLICY |
POLHS | EMERGENCY AND EVACUATIONS POLICY |
PROHS | CLEAN UP CHEMICAL SPILLS |
PROHS | EMERGENCY PROCEDURES: BOMB THREATS |
PROHS | MANAGING A ROBBERY |
PROHS | MANAGING EMERGENCY SITUATIONS |
PROHS | MANAGING A KITCHEN FIRE |
PROHS | USE OF FIRE FIGHTING EQUIPMENT |
PROHS | PROVIDE FIRST AID |
PROHS | MANAGE BLOOD AND BODILY SUBSTANCES |
PROHS | MANAGING BROKEN GLASS |
PROHS | USING CHEMICALS : GENERAL SANITISER |
PROHS | MANAGING FOODBORNE ILLNESS COMPLAINTS |
PROHS | HEALTH AND SAFETY INCIDENT INVESTIGATION |
WIHS | HOW TO USE A MOP AND BUCKET |
WIHS | HOW TO WASH YOUR HANDS |
Code | Document |
POLHR | EMPLOYEE ASSISTANCE PROGRAM (EAP) |
POLHR | EMPLOYEE ROSTER AND TIME SHEETS POLICY |
POLHR | REPORTING IN SICK POLICY |
PROHR | CONDUCT A HR PERFORMANCE AND CONDUCT INVESTIGATION |
PROHR | CONDUCT EMPLOYEE PERFORMANCE REVIEWS |
PROHR | EMPLOYEE TERMINATION PROCEDURE |
Our forms
Click on each of the tabs below to learn more about the editable forms available in the library.
Code | Form |
FORMBAR | Bar cleaning checklist |
FORMBAR | Bar/Café product stocklist |
FORMBAR | Glass breakage form |
FORMBAR | Stock requisition form |
FORMCAFE | Cafe cleaning checklist |
FORMFUNC | Function and event booking form |
FORMREST | Restaurant cleaning checklist |
Code | Form |
FORMKIT | Approved food supplier register |
FORMKIT | Chilled foods stock rotation register |
FORMKIT | Cooling food register |
FORMKIT | Display equipment temperature register |
FORMKIT | Food borne illness complaint form |
FORMKIT | Food probe thermometer calibration register |
FORMKIT | Food safety commitment |
FORMKIT | Food safety supervisor register |
FORMKIT | Food transportation temperature register |
FORMKIT | Food wastage and spoilage form |
FORMKIT | Food allergy matrix |
FORMKIT | Garbage bin sanitising register |
FORMKIT | Hot food holding temperature record |
FORMKIT | Incoming goods check register |
FORMKIT | Incoming goods reject register |
Code | Form |
FORMFIN | Daily reconciliation form |
FORMFIN | Daily sales taking sheet |
FORMFIN | Petty cash log |
FORMOPS | Lost and found property register |
FORMOPS | Management handover form |
FORMOPS | Responsible management of licensed venues – RMLV Register |
FORMOPS | Responsible sale of alcohol – Acknowledgment form |
FORMOPS | Responsible sale of alcohol Acknowledgement form register |
FORMOPS | Responsible service of alcohol – RSA certificate register |
Code | Form |
FORMHS | Bomb threat checklist |
FORMHS | Company waste collection register |
FORMHS | Contractor sign in register |
FORMHS | First aid incident form |
FORMHS | Incident investigation form |
FORMHS | Maintenance template register |
FORMHS | Pest control register |
FORMHS | Pest control schedule |
FORMHS | Pest observation form |
FORMHS | Pest observation register |
FORMHS | Risk and hazard ID form |
Code | Form |
FORMHR | Agreement to annual leave in advance |
FORMHR | Agreement to cash out annual leave |
FORMHR | Application to extend parental leave beyond 12months |
FORMHR | Application to vary parental leave within 12months |
FORMHR | Candidate interview questions |
FORMHR | Direction to take excessive annual leave |
FORMHR | Employee appraisal form |
FORMHR | Employee training register |
FORMHR | Extension of parental leave approval letter template |
FORMHR | Flexibility request response template |
FORMHR | Frontline employee interview questionnaire |
FORMHR | Hours of work agreement or variation–full time employees |
FORMHR | Job advertisement template |
FORMHR | Job description template |
FORMHR | Leave application form |
FORMHR | Letter of termination of employment redundancy template |
FORMHR | New employee health and safety induction checklist |
FORMHR | Notice to unsuccessful applicants |
FORMHR | Parental leave request template |
FORMHR | Part time hours of work agreement variation |
FORMHR | Recruitment interview questions |
FORMHR | Reference checking form |
FORMHR | Roster template |
FORMHR | Starting a new job checklist |
FORMHR | Telephone screening form |
FORMHR | Template induction checklist |
FORMHR | Termination of employment letter template |
FORMHR | Termination of employment letter template serious misconduct |
FORMHR | Timesheet template |
FORMHR | Training checklist |
FORMHR | Workplace complaint and investigation form |
Disclaimer - Please note that although great care and attention has been taken to make these policies, procedures, work instructions and forms accurate. It is the responsibility of the client to ensure they are correct and meet the relevant rules and regulations before using them.
Making procedures work
Sample procedures
Each procedure has been created using specific templates to ensure that they are easy to follow, easy to use and easy to edit so that they are fit for purpose.
Click on the following images to view a sample Work Instruction.
Procedure design and functionality
There are two key challenges that employees must deal with when reading and following procedures
Challenge 1 - Finding the right content quickly
Issue - This is often due to the volume and accessibility of available documents, as well as the length and complexity of each article.
Sample Policy
Sample Procedure
Sample Work instruction
Challenge 2 - Interpreting and following the information
Issue - Poorly written procedures are often too long, difficult to read, often out of date and even harder to follow. This mean that employees are reluctant or just won't to use them.
Sample page
