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Home My WebLink AboutHapa Use Review1vlap~aest 1v~aps prnri ~IG, 1h1' ° _ ~ ' ~{~"'~~~~:'~>~'` ,. y~ ~ f--aJ Send To prinker Bacl< to Map ~ 1220 Pennsylvania Ave eoulder CO 80302-7023 US Notes: ~M~ . •..,r ~ Nere... '~""'~ ~~r^`~p ,°, ~, / ~ kC.'4,tihYk~ ~' T!'i~Is`~~ ~ Mave F . Be Rew d~d. 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' ~ ~„ ~~,~,,.s r z i~` ~P'~' ~ ~ r;',,,~,~ ~ „,; , ~`, ~ r~. ~ ~ ^ - '„ '" I ' ~ ~ ~ ; ~~ ; ~ " : ~ ~ , r~ ~ , ," . , ' ~ . ~ - , ~ ~ ~Pleasa' '~' ~~ t ,~_ ,' ,p,~o ' .; ' ~ 7,t ~i,~i '~i ~ ' ~ ~ , _ ~ ~ . ~ ~ . f ~, D ' ~' ~ a ~ . :~ ~ ,~ ~, ` ~r ~ ~ ~ ~ ~ a.~ ~ ~ ~~ _ ' ~ ~ ~ . ~ , ~'i'~,115" ~ ~~, ` , ra~~' '~ ~ ~ ~i ,ry ~ ~;~." ~ ~~ ~ ., ~ ~ ~ ~1' ~~ ~~ 's ~ ~i' L h i i~n a ~ „ ~In~" , ~ . u b ~~ . i ~ ~ ° ~ ,,,~.,~nD~YNan~a ~AVa ~ ` ' ~ ' ~ , ~ f P[ ~ ~ ~ ~ ~ r ~ ~;u ml~ T ~ ~ - ~ ~„ ~ , ~ ,- ~ , , ` , 'aW'~ ~ J~F ~y~, ~ r0 :j.F „~ ~ CfJ~lllilbla i ~i ~ -i -) d, , ~~] ~ y,[.~ , ~,N ' ,t ' r,i ;o t ~ " ~c~ernFteYY ~~i(;'p~r ,~ ~,~~' . ~ . ;~, 'J' i ' • ~ t ' . ~ i~ .; ~ '~~1~~,,~~ 'd~~~~# ' " ~ ' ~r ~ Y ,~li ,.n , ~ I 5~.=~ r~,~i~,r ~.,~~ ~ , ~~ _ ~ i~ , I ~• ~ ,,i~ar~ ~r _ I i 4~~~ ~ , , ~ ~~~, ~ , ~ ~ ~ ~ I i ~ ~ ".i ~ ' i~•io ~ re~'~yK ~J;1~i ~." ,~' i i { h'~ ' ~ r~~ ~~~ G~ ~~„~~`~ 1 ~~~~ ' ~ " ,~i ~ i H'~I : mi~$ ' ~ nj~i~l:: ~ i, i i . ~ . ~ ~ '" ~ ~ d ~1~ / Q ~O I, ; ~;s ~ ~ ! ~ ~ ~ ' , ',Collage,~l~vei' "".~i6N, ~ , , I~ ';^; +, _ .. ° .oUa~g „ . __ . ~ G ~ y ~ ~,, ,1, ~ ; ~ , ~ ~ ' ~ ~ ~ ii v ~~1~ ~ i ~~ . ~ , ~ ~ Y ~ ~ i ~ l ^ ~ ~ ~ i ~ ~ ~ I{f'~' L i ~ i f i ~ ~ i ^ , [ ~ i ~ ~ "; ~ e ~ I ~ I ~ I ~i ~ ° . N ~~ ~ ` n II ~ ' ~ II ~ ~ _ ~ , ~ ~ ~ . ~ ~~ ~ ~ ~ ~ ?i il i ~ r i ~i ~ 6 c Id~. .. w I nv ~ ~ ~ ~ ~, . ~~ ,~ , „~ . ~ ~ ~. ~ „ ~ ~~ y °,, ~ ~ ~~„ d~ Euolid AVS~ l~~;!~ " ~ ~ ' , „ , , . . ~ ~ , , ' , , , , 93 ~ i~ ~ ~ ~ ~ , ,~ ~ ~ ~ ~ ~ ~ ~ ~, ~'r!, ~s .~ 'pd . ' , ~ ~ ,i~ ~ l l ~ ' ~ ~ ; ~ t~• ' , ~ eath P.~rk .. ~ ' "~ ~ , ~ ,!~. ` k ~ , ~K. T', ' ~ ~ ' 3r ;_ ~ , k' ' ° ' t ' i9 ~~ , .. ~ , ,Px~d~ q20~4 Mapquestmm„I ~no. , 42004 Nav atan Technob ~e~ K7 q S ~ ~ i~ ~i~ ~ All I'ights ~eserve44 ~se Su67ert to License/COpyrl9ht ~ Map leggnd N~YTFd This map is mformational only No representation Is made or warranty g~ven as to its rontent User assumes all nsk of use Mapquest anA its suppliers assume no responsibdity for any loss or delay resul[Ing from such use Privacy_I~ol~ & Leg~NOtices cp 2004 MapQues'~, com, Inc, All rights reserved. http.//www tvapquest com/maps/pnnt udp~mapdata=slTDb~%252iBv9J9%252lP3VrnLKgD 4/29/2004 USE REVIEW WRITTEN ST'ATEMENT Subm~t with your application. For your convenience, this form is also available as an electronic form on the Planning and Development Services weh site at www boulderplandevelop net You may type in your responses in the electronic form, and then print it to attach to your written statement. KEY INFORMATION Please provide the foilowing information Please type or print complete, detailed responses Please also select use categones from the Boulder Revised Code Land Use Charts (Section 9-3 1-1) EXISTING Use of existing building and land `~~~/) S~'11 I~P~~~GI,LV LL Vl ~ PFtOPOSED Proposed use of buildings and land _ ~,1, ~ ~esfi~,~~~,~~~,~ Hours of operation• ~1'~~ _ !~~-VV ~" I I ~~1~,'~S - ~/i - ~GI ~Xf/~u-~/ / Number of employees• (Please ind~cate fuli and parf Gme) --~r-L~l 11/~-{'1 ~ bM 1/;1 C ~' _ ~~u,~ ~~ CLl1 -`v i /,~Cl ~_ _ -~~111,VG~ CA.~ Ha~urs of operation: - ~ ~ ~ I ~~ f} ~1 1viY- ~ - U ~M~~~ -T ~ '~ ~ Number of employees: (Please indicate full and part hme) _ ~~ ~Il 6~ ~ Estimated number of trips to site per day (P/ease ind~cate mode of transportation used to reach the s~te ) -- ~ C~~- ~ f v~~V I (' ~1 `~ i~,1~ 1- . E~~timated number of trips to site per day (P/ease indtcate mode of transportat~on used to reach the site ) -: } _ ~J UL~iJ!!/i~S - I~uG~ Uses on ad~acent I surrounding properties. ~G~~1GIU~G v~~ S- Narrative In the space provided below or in an attached letter, please type or print a narrative describing the proposal in specific detail Only one written narrative is necessary per developrnent pro~ect L' -V~ - ~ /' ~/ r <.`. CRITERIA In the space provided below, please indicate how the proposal wdl meet the Use Review cntena 1 Consistencv with 2onina and Non-conformitv. The use is consistent with the purpose of the zoning district as set forth in Section 9-2-1, "Zoning Districts Established", B R C 1981, except in the case of a non-conforming use, .!"_n t~ Sl~'~~~+ll ~ Rationale The use either (A) Provides a direct service or convenience to or reduces adverse impacts to the surrounding uses or neighborhoad, ~~ • 1 ~a ~~ . . i I ., ~ ~ ~ , (B) Prowdes a compadble transition between higherlr~te~nsity al d lower intensity uses, (C) Is necessary to foster a specific city policy, as expr~sssed in the BVCP, including without limitation, historic preservation, moderate income housing, residential and non-residential mixed uses in appropnate location, and group liwng arrangements for special populations, OR (D) Is an existing legal non-conforming use or a change thereto that is permitted under subsection (e) of this section Comoatibihtv. The location, size, design, and operating charactenstics of the proposed development or change to an existing development are such that the use will be reasonably compatible with and have minimal negative impact on the use of the nearby properties, Infrastructure As compared to development permitted under Section 9-3 1-1, "Permitted Uses of Land", B R C 1981, in the zone, or as compared to the existing level of impact of a nonconforming use, the proposed development will not significantly or adversely affect the infrastructure of the surrounding area, including without limitation, water, wastewater, and storm diaining utilities and streets ~ )I . , - . 5 Character of Area. The use will not change the predominant character of the surrounding area, ~r~~ r~~,-I f~t ~h~~ ~n;~ll ~e ~~~r2 -~~n~1~t~2Gr" ~~,~ ],~-i ~~`s (~n~~,-~~-~.~ > ( f~ ~,15 G~ ~nVt~l~b~ 1~'i41~/A~ ~~Ir1 ~r~-~t(1~~u~t .5~1~~ . Conversion of Dwell~nq Units to Non-Residential Uses Conversion of Dwelling Units to Non- Residential Uses There shall be a presumption against approving the conversion of dwelling units in the residential zoning districts set forth in Subsection 93 1-1(a), B R C 1981, to non-residential uses that are allowed pursuant to a use review, or through the change of one non-conforming use to another non- conforming use The presumption against such a conversion may be overcome by a finding that the use to be approved serves another compelling social, human s~:rvices, governmental, or recreational need in the community including, without hmitation, a use for a day care center, park, religious assembly, social service use, benevolent organization use, art or craft studio space, museum, or an educational use 84/29/2004 68:32 3032d56673 ~,, ~TLC C ~1 mnov~ ~-- 11v^~ ~! BWCONSTRUCTION PAGE 01 ~ l.t~ } ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~' _~` ~ lv ~ ~ ~; ~ ~~ ~ :--,.~. ~~ ~-~ ~` ~ 'V~"'~ z~t'a' I ~ust AD~A~ENT ~s-ra.,~2,~r~z --- --~- I ~~~'~T ~~ ~- i ~ I =~- ~ ~ _~ ' I ~ ~ + _~ i " " ~- y~ orPONP= ~ ~ I~ IS ~ ~ ~ i ca¢ /(~'O I `~P''fi' ~ >. ~ ~ ~s / ~ „ ~~ ~ 3 - Z r3 r ~ ~ K,O. . ~----1- - - -i n ~~~~ Ne.:•t 3'eC ~^,ca ~~:.~Ss ~~ A~#1T 6r~1N ~~I 11..¢~ (>~.a~y~_ ~~ ='O~ 3~ 0.:~~~ ~P~l~'E~K C I ~i ~ ~ ~ ~~- i ~~H p< I R~, ~ ~ SonA H~ ht s Z ~ j~ 9I~ ~~ ~~~ ~ o ~ ZR~t~. c~u T ~ _ GOt~l.l'rEf< I U 2 I i ~ Thitlf-ou?~ ~ ,~, G1~5 E = i _' ~ ---1 °~ x~ -rpy~-aut cusHi sµ~LFr~ s+raokuc-rt -rRg~.~. I I ~ 4kRµ9 S~KK. ' I TG=~ TI~ ~ - - - \ ,., ~ ;•: ' x ~ i~ I/ ~j ~~~ \ \I ~ ~ `Ni{~~ ~1rtE H~ROS Sz-ad ~~,~-----~. ~ ~ ~~ ~~~. ~~YI ~~~ ~ ~ - ~14~_i,_ o, i ii ~ y"~ ~ ~ Si~~,~_o~' ~ 6P~ , F~S I F~x*•~e FIxS~ ~ ~ ~ ~ 36~ '~ il 1 ,i ' I . _ 5'~_ ° ~~ ~\ Usv ; ~itT~f 7 i ~ SINK i ~ ~ ` r - - ~' Un ` - _.~: s il ~~' ?rz.~.~ TREL~. ~ 4i'~~ MaP ~ ~ -~ SiN'l I = _~F,:. ~~ ~ i ~ ~ ~~ ~ ~ ~GHGJ"I FiR€ c~hEr7F~ SEVCRAl~ SWT~-'n 'pWiL I tOaLS-,~ ~ ~i'~S~ ( r-r~,~ - - - Y~RSN ~~ ~l :ALL ~ SH£:..~r~,s ~ ~ ~~~ To 3E . ~ ?~L~- ~ i-~ cact ~FL Lac-A'tto ~5 LTF,S, ~ ~ c .o L,z Sµ ELY€S ~~~~~ ~~~~ 3l ~/04 0 _~ °o "N _~ _~ ++kND SI ht{L s/~R:-1c5~ tN."!'tRG.EP ic.2 ^ uu J/~-c~~JT iz~"f/~~I~ri'~' ~Tf I~ E; , S- i ~ ~ ~ a ~ t- I ~ 0 v ~ /7osro I Gh"~ To 4v ~ ~ AS~ - -~ - ~ ~~ ~' - - - ~ s~ i ~ F ~I ~ ,~ 6h"i~'1 `--I~ ~ ~ /~ ~ i~ -~_ _ ==i~ '\~ ~~ ~ GUF~X oUlC-$-T t~~ = u[~~/-o~FFt'1~ Zp~~z4~ vvLT P~h19,~-htT LIl.~~7 C~..~~45 ~0 I-i/,{?.'f - ~ PNot~~ --~ ,~z ~Mr ----- - ~ ~N,~sT F~N 5 st W.1LFL t~of-~ Sl-117~-}~` ~+1~ 4xi. Fj,aN~5.5C~T {-I~(NT ~` 51-~IF~DF~ i-IGtF?S ~ ;~ ~ ~ ~ ~~ ~ ~~ _ ~1_ ~ s~l~ ~f L _ I_-II al-,r~ r- ~ ~ F~~ ~( ~. ~ I ~\ ~ ~ u~i~i~ ~-~ ~~i ~~; u~. _~ 5 1~ ~ ' ~~ ~ ~~ ~ ~ ~ ~ I i i ~ I I L ~ , ~l ~ X ~ - ~fi~~ ~ \I ~ ) -` ~ '~, ~1 ~~~'''--- ~~ Ff:NE1- ~~ ~ ~ ~ ~ ~ \ ~ ~'G ~ I ~ ( r -r ~ I~ ` 1`~=~, \ ~ ~ ~ ~ C.oo ~°-T~ ~ \ ~ µ°(~ _ ~V S S ~ ~ / ~VFY ~ 5 ~ ~ ~ ~~~ - ~.l ~ _ ~ ~ ~, ~ 2os~SH'v FvfZ ' ~`7h~-.41''IDE~ n SZ'D ~--- ~ 'ZZ~ 1/~~i_~~ ~~~ ~`~~~~~.I~ - ~I _~ ~~ r~~ ~ ~ ~ «~ r ~ ~i^ ~ ~llf~oa ~~wi ~w ~ _~ _~, ~_~ ^ ~~ ~~` ~ t PROJECT FACT SHEET For Land Use Review Applications Updated May 2001 Accurate and complete information about a pro~ect is integral to a timely and thorough city review P9ease type or print complete ansvuers to the items listed under the boxes that relate to your pro~ect. While some of this information may be included on the pro~ect site plans or discussed in the written statement, plf;ase also enter it here, If you choose to recreate this document, please only include the iterns that relate to your pro~ect An electronic version of this document is available on the Web at www boulderplandevelop net ~~ ALIL PROJECTS Key Information Su6~ect propeKy addressllocation U~~ Owner name and address ~ I ip `~ ~~~n ~f ~~ v,-41~, ~1Y'+~^ ~' , L ~-- tJ I I(~ F1 l~~ '=,~1" ~-~~~~~1~/ (~ tJ ~0-~'j0~ Legal Descnption (or attach) ~: G q~~ ~ h p~,~ Age af existing structures Size of site in square feet and acres Gross ~(52 O~c c}- Net (after pubhc dedications) 1 pz 0 Current Zoning Designadon ~ ~ 5 For rezomng and annexation applicatn~ns Proposed Zoning Designahon. _ -} cz.v~tr rn ^ r~ bo vc Boulder Valley Comprehensive Plan Land Use Designation~ _ !~ c~ ~-e a S a. o J z. Previous Approvals (specify pro~ect name, review type). IJ __ _ '''///. --- Solar Access Area Designatwn (circle one~rea I Area II Area III l~l `~T.i. ~ i~~~G~ ~ Does the project include the demolition of any structures7 Yes No If yes, what year was the structure budt7 l~~ Z(p Please list any requested variations to the land use regulations (specific variance information is requested later in the pro~ect fact sheet) Piease indicate with a checkmark ~f your property is affected by any of the €ollowmg: Wetland area Airport Influence Zone Historic landmark designationldistrict Boulder Valley Regional Center (BVRC) 100 Year Flood Zone North Boulder Subcommunity Plan CAGID parking distnct UHGID parkmg distnct Other local improvement district Land Use --~ Utilities Are existing buildings hooked-up to city water%' Yes ~ No Are existing bwldings hooked-up to city sewer~ e f~ Are there city water mains ad~acent the property~ Yes ~ Are there city sewer mains ad~acent the property? Yes No Please name any utility districts that currently serve the property Please describe the proposed use(s) of the property, including activities conducted on site, number of seats, number of guest rooms, number of residents, number of employees, hours of operation and any other unique operating characteristics Also, please speafy which land use category(ies) in the Schedule of Permitted Land Uses (Section 9-3 1-1) that most closely desciibes the proposed use _'~V)ek-r., v~i 11 bc: 1~ e~v1~V)~b~it'fS `~ _(s.,l~ 1~IvY~~ lo n~ir}-- l~v~~n Projects with non-res~idential uses (existing or proposed) Total # of lots Total # buildings Size of each building Total floor area Floor area ratio Total building coverage Number of stories Maximum building height Ratio of non-residential floor area to number of parking spaces Ratio of non-residential floor area to residential floor area Existing L~ ~ Pro~osed jz ~~ r Il ~cco_~ IOZO -~ 100'1 ~ r-~, 4 WeG~4'C.i /1 ~ ~"~G'7 o1'bu~lrlr~ J What type of bwlding code occupancy classification is reqwred~ Y16 ~r~~_~„c° ~ ~~,y~ s,r ~ t ss ~a,ti ~ st~.i'S [- Projects with a mix of non-residential and residential uses In addition to the information above, please describe the proposed pro~ect, and any pro~ect characteristics or requested variations of the mixed-use pro~ect Parking Total # off-street standard size (dimensions 9' x 19' ) parkmg small car (dimensions 7'9" x 15' ) spaces ews6ng accessible (dimensions 12'x19'+3' ) bicycle (type ) other ~ TOTAL (dimensions ) Total # off-street - standard size _(dimensions• 9' x 19' ) parking small car (dimensions, 7'9" x 15' ) spaces proposed accessible (dimensions 12'x19'+3' ) bicycle (type ) other O (dimensions ) TOTAL _ Speafy % of parking reduction requested ~%_ spaces where Q are reqwred Specify % of parking defer ral requested _.Q_%_ spaces where ~ are required Setbacks Certain streets are categorized in the city cod~: as Ma~or Streets a ave more restrictive setback reqwrements Does your property abut a Ma~or Street~ ti'es No What is the setback reqwrement~ Are any setback variations requested7 Yes Please specify requesfi feet for he ~feet for ~he _ ~feet for ifhe _ feet for ~ he Are you requesting any other vanations to the Larn If so, please list the specific variation(s) requested No yard setback, where feet is required yard setback, where feet is required yard setback, where feet is required yard setback, where feet is required i Use Regulations7 Yes No Hapa on the Hill Management Plan Hapa on the Hill has been m operahon smce July 1999 mside the Fox Theater We are movmg around the corner to 1220 Pennsylvama to enhance our service and give our customers an opportumty to have mare of a dmmg experience Hapa on the Hill will essenhally remam the same but we will be able to expand our menu and seahng options to appeal to a dmmg crowd We do not expect to have any more deliveries or trash pick ups than we currently have. We schedule all our delivery times between 9 and 10 m the mornmg when most neighbors are at school or woik. We share trash and recychng pick up with The Smk so traffic will remam the same as rt has been. Parkmg impact should also be a wash because we expect to have the same customer base as we have had for the past 5 years Employees are encouiaged to use public transportahon when possible. Most of our customers are students who are on the hill for other reasons as well as neighbors who can walk to our estabhshment We will plan on power washmg our sidewalks every 6 months and implementmg cigarette butt and rubbish removal mto our daily cleanmg schedules Our graffih removal program essentially is that, if we get tagged, we will remove graffih Our service standards and food quality depend on havmg a sterile and clean environment, therefore we are meticulous clean Currently hquor sales represent 8% of our sales volume on the hill, this pomt bemg made only to clarify that we are a restaurant and not a rowdy bar We do not anticipate the movmg of our location to mtensify noise problems on the Hill We have not had a noise complamt m the past 5 years. However, if noise does become a problem I would certamly be wilhng to discus possible solutions wrth those affected by adverse noise We acknowledge that the best way to mmimize the adverse impacts that a restaurant may have on a neighbor is to properly tram our employees how to deal with these impacts. We have an extensive employee-trammg program, which trams employees how to service alcohoi responsibly, report suspicious activities to authonties and report cnmmal behavior. See enclosed examples. As far as methods of commumcahon and neighborhood outreach, any one is welcome to call me wrth any concerns they might have m regards to hghhng, parkmg or dispute resolution My cell phone number is 303-641-7149 or e-mail me at maik~cilhapasushi com If there are problems, lets talk about how to solve them so we can come up with mutually acceptable resolutions I am the owner and take a very achve role m management my estabhshments. Commumcation is key to all problem solvmg Hapa is very active in supportmg the local commumty by donating to various causes. As a company we donated over $45,000 m gift certificates to various Boulder bases commumty orgamzations last year We plan on gettmg mvolved m Hill specific associahons that address Hill specific needs. I am excited to be a busmess owner on the Hill. I feel that Hapa brmgs an excihng elament to a wonderfully eclectic and prosperous commumty. Mark Van Grack, Owner Hapa on the Hill The name Hapa is derived from the Hawaiian term that describes a harmonious blend ~ ~ of Asian and American cultures. Lilce our name, our food reflec~s this dynamic combination. The menu is based on traditional Japanese coolcing fundamentals which are ~hen amplified, muted or mixed with influences from many different styles of coolcing until they are something new: they're Hapa. We have stretched the boundaries of creativity to develop dishes that defy all rules while holding true to our roots. We hope that you will find the "Hapa Experience" innovative, uninhibited, and distinctly fun! ~ ur Mission Statemen O t Hapa is here to provide custoine~s with an amazing dinir~g experience featurir~g the best qua/ity food and service that exceeded the guest's expectations, Hapa is committed to deve%ping a corporate cu/ture that makes our restau~ants an active, responsib/e contributo~ to the /ives of our staff, customers and community. "OUR SUSHI BAR IS THE STAGE AND OUR CUSTOMERS ARE THE AUDIENCE" WELCOME TO HAPA Our decision to make you part of the Hap~ family w~s based partly on your ability ~nd wiilingness to le~rn. This m~nual is only part of your service training. Nothing can replace the I<nowiedge you will gain through our "on the job" training method and working closely with your tr~iners. The contents of this manu~i wdl ~ct as "supporY' during the training process. Our success depends on your initi~tive to have active interest in your job, striving to do your best and improving each day as ~ Hapa employee. Our success is a direct reflection of increasing sales and profits. When company sales ~nd profits increase, the money you make also mcreases. When a guest enters one of our restaurants, they have ~Iready decided to dine with us. This is where you take over. Everything you do while the guest is ~n our establishment represents what Hapa is all about. This is the special treatment they receive from you which will influence their decision to return. Welcome to our team! We sincerely wish you a successful and rewarding experience with us! ,~~~~~ .,,«~ > IAL t~ IR WHO IS A GUEST? A GUEST is the most important person who enters our restaurants. They furnish the money for our oper~ting expenses, including our w~ges, ~nd "return" on the enormous investment which malces our jobs possible. A GUEST is not ~n interruption of our wori<; they are the reason for it. We 2re not doing them a f~vor by serving them; they are doing us a favor by letting us serve them. A GUEST is not just ~nother f~ce in the crowd. They ~re flesh and biood human beings, just lil<e their servers; with their own lilces ~nd dislilces, A GUEST is not someone with whom to argue. You c~nnot win ~n argument with a guest and expect them to come b2clc. A GUEST is ~ person th~t brings us their wants. A GUEST is willing to p~y f2irly for the services they receive. The better the service, the better they will like our rest~ur~nt. A GUEST is the re~son for our business, ~nd I<eeping this in mind will help bring success to the rest~urant and to us all as a team. A GUEST is whom we ~re employed by. A GUEST is you! Treat customers ~s you would lil<e to be treated yourself when you go out to eat! The Front of the house employee's job is to serve our guest in a prompt and courteous manner. All you have to do is ~ GREAT job EVERY time you wall< in the door. This requires our staff to enhance the guests dining experience ~nd build sales through effective suggestive selling. All of our team members are considered sales people. f'revious exper~ence is not as import2nt as the ~bility to demonstrate the following: • High Energy Level • Excellent f'roduct I<nowledge • Sanitation and worl< habits. Good verb~l sl<ills, Imowledge of guests needs ~nd p~tience are also important qu~lifications. Whether we ~re busy with guests or not, you will be expected to demonstrate a sense of urgency ~t ~II times. Remember, we want to treat every one ~s if they are guests in our home. ~~~~'4° ~ ~~~~Q~~~~ U~ e~ , ~ ~.Q~~~~ 1~~~~`; Sense of Urgency is defined as the le~st amount of time needed to complete ~ job or ~ number of t~sl<s without sacrificing guest service, s~fety or st~nd~rds of oper2tion. P2rt of our selection process is having high energy. Front of the house employees need to operate with a high sense of urgency 2t ail times to exceed the needs of our guests. A"bounce" in one's step is ~n indication that you exhibit this required characteristic. The H~pa environment is f~st p~ced ~nd very exciting. To ensure efficiency ~nd consistency, always come to worlc mentally prep~red with an open frame of mind, stay organized and consolidate as many steps as possible. Remember: Worl< smarter not harder! Be a team player and stay productive with a positive attitude. THE MORE YOU SELL, THE MORE YOU MAI(E f'roper communication is a very important tool in the service industry. Good communic~tion aids in meeting the guests needs. As ~ front of the house employee, it is your responsibility to I<eep communication lines open at all times. If you need something from the BOH, aslc the expo or FOH M~n~ger for ~ssistance. It is important that you don't interrupt the BOH employees because they are trying to get our ticlcets out ~s quicl<ly as poss~ble. I<NOW YOUR LINES OF COMMUNICATION AND FOLLOW THEM. All Guests comments are important. Please alert your manager of any guesYs comments. Teamworl< is defined as a group of people worlcing together to ~ccomplish the same goal. We are stronger as a team versus an individual. As ~ team, we become more efficient which contributes to oper~tions runnmg smoothly. The following are a few ways that you can be involved with te~mworl<. • Help with side worlc • I(eep Expo station stocl<ed • I<eep gl~sses filled in dining room • Pre-bus, your section ~nd others! • Maint~in Menu cleanliness • Restocl< from dish pit • I(eep restrooms clean ~nd stocl<ed • I<eep floors cle2n and swept • Assist in greeting and se~ting As a Hapa employee, you should feel empowered to hold your fellow employees account~ble for doing a good job. We describe this as h~ving a sense of ownership. You should feel the pride in your worlc ~s if you owned the restaur~nt. To promote a feeling of ownership, here are some things you c~n do: • C~II e~ch other on your problems ~nd issues. If ~ fellow employee is not doing their~ob, as Hapa would expect, let them I<now. For ex2mple, if a fellow server sl~cl<s on their side worl<, please confront the problem directly with the server involved. • Give fellow employees feedb~clc. If someone is not performmg up to your standards, give them constructive criticism. • Communicate amongst staff and critique e~ch other's perform~nce. • Be open to constructive criticism yourself if ~ fellow employee has observ~tions for you. • Involve a m~n~ger ~t last resort. We are all adults here and minor problems should be able to be resolved between st~ff members. If a problem cannot be resolved, have a manager act as a mediator. H~p~ oper2tes in ~ business community ~nd neighborhood. Respect the fact that people live nearby and others are also conducting business. Some way to be a good neighbor are 2s follows: • Report criminal activity and suspicious beh~vior. If you see something happening th~t looks to be illegal, tell your man~ger ~nd they will contact the proper ~uthorities. • Report complaints. Part of being ~ good neighbor is giving H~pa's owners and management the ability to address ~II complaints from customers, neighbors ~nd community members. Mal<e certain to refer ~II complaints to your manager so they can be properly ~ddressed. Alcohol li~bility and responsibility requires the careful monitoring of the guests ~Icohol int~ke. It is a server's responsibility to initi~te the monitoring ~ccording to comp~ny policy. Failure to follow company guidelines will result in immediate termination. It is the responsibility of the bartender/server to verify minimum ~ge requirements. ACCEPTABLE ID • V~lid Driver's License • St~te Issues ID Card • Milit~ry ID • f~assports WHO DO WE ID? Anyone who appears to be under the age of thirty SIGNS OF AN INTOXICATED GUEST: Guest becomes noticeably louder or quieter 2. Becomes overly friendly 3. Becomes ~rgumentative 4. Slurred speech/ may be incoherent 5. Rel~xed inhibitions G. Impaired judgment 7. Slowed re~ction time 8. Impaired motor coordination WHAT TO DO IF A GUEST SHOWS SIGNS OF INTOXICATION: 1. Recommend Food 2. Iteep track of number of drinl<s and time span 3. Inform ~ M~nager 15 The tr~ffic light system is a b~r coding element that explains the different levels of alcohol intoxic~tion and the ~ppropri~te steps to ensure guest safety. GREEN: GO AHEAD • Guest h~s h~d little or nothing to drinlc • Guest is rel~xed, soci~ble, happy... • Suggest drinlc fe~tures • Start counting drinlcs ~fter the first one YELLOW: SLOW DOWN • Guest is ~ppro~ching intoxic~tion • Guest is ~rgumentative, emotion~l, depressed... • Ensure guest doesn't go to red zone • Continue to offer high protein foods • Delay ~Icohol service, but do not ignore guest RED: STOI~ • Guest is intoxic~ted- REFUSE SERVICE • Guest is moving in slow-motion, slurred speech, gl~ssy-eyed, stumbling... • Offer food ~nd non-~Icoholic beverages • Do not let guest drive- CALL A TAXI • C~II police if they refuse ~ taxi