As a restauranteur, your goal is not only to serve the finest cuisine, but also to have a kitchen staff and FOH (front of house) staff that works as a team and is ethically responsible and accountable to the owner, each other, and customers.

One of the best ways that you can work towards accomplishing this goal is to put together a code of ethics that will help you visualize and spell out the goals of your business not only for yourself but also for your employeeswhich is exactly what you will be doing for this activity!

Using the following guidelines, a code of ethics that will cover your goals and some specifics about your business and how you want it run.

Your code of ethics should include:

• basic guidelines for professional conduct:
  • attitude
  • attendance
  • professional appearance and grooming
• confidentiality policy
• modes of communication
• how to embrace and respect diversity in the workplace
• preferred environmentally-sound practices
• pertinent laws and how to obey these laws and regulatory compliance
• positive behaviors to exhibit while working as part of the team as well as when providing a product/service to customers
• leadership qualities that employees who want to move up the hierarchy should exhibit and practice