Ensure a nice-looking Counter Product Display
Before your first shift
1/
5
Introduction
Prior to the first shift, the juicer should have been informed about completing the Before Your First Shift Attensi-games.
These games, videos and checklists contain general information about
- Juicer Hygiene Procedures (what to wear, hand wash procedures etc.)
- Bar Hygiene Procedures (Sink usage, HACCP etc.)
- Brand Behavior (Adapt your approach, Postive attitude etc.)
To ensure that key information from Attensi is being retained, the Juicer will also get a personal walk through by the trainer.
How to train
Step 1: Knowledge in Attensi
Certify in the “Before Your First Shift”
- Video: Introduction to Brand Behaviour
- Game: Brand Behavior
- Video: Introduction to Hygiene
- Game: General Hygiene & Compliance
- Video: Knife Technique
- Checklist: Ready for your first shift?
*Franchise Markets: Trainee to study e-Campus module
Step 2: One-pager
Trainer will use the Before Your First Shift one-pager to align the Juicer with the procedures.
Each procedure should be explained and demonstrated in such a detailed manner, that the Juicer can Teach The Teacher.
When the juicer has both been shown and can explain back the procedures, the Trainer and Juicer can continue to the On-Top training for the day.
Est. Time: 10-15 minutes
Juicer Hygiene
Washing hands reduces the possibility of contaminating any food products you touch. We wash our hands not only to be hygienic but also to show humbleness and respect to our guests.
When to wash your hands: You must wash your hands whenever you think they may have become dirty/contaminated.
Some examples after which you must wash your hands:
- When first entering behind the bar for a shift
- You’ve handled cash
- You enter the bar after going to the locker room or storerooms
- After a sneeze, a cough, or touching your face
- Using a cleaning cloth
- Picking something up from the floor
- After using the toilet
- Emptying bins
- After a break
- Taking a cigarette or vape break
- And MANY more! When in doubt, wash your hands.
Gloves are an extra precaution to further reduce the possibility of contamination from your hands reaching food. It is very important to change gloves when they are dirty or torn.
You must wear gloves when:
- Operating the juice and food station
- Cutting fruit and vegetables.
- Otherwise, treat your gloves like your hands and change gloves in the same situations as you would wash your hands (see above)
- Remember you must change gloves
- Before handling gluten free bread
- If you get any almond butter on your gloves
- Making any item where a customer has indicated that they are allergic to one of our ingredients
- Where a customer has a personal preference or religious reason for us to use new gloves
Juicers must not smoke or vape inside or in front of our stores. Juicers must cover any Joe and the Juice branding clothing with a jacket or jumper whilst taking a smoke break
Clean clothes must be worn at work
- Clean clothes mean they have been laundered with washing detergent
- You must have a pair of shoes which are only worn in the bar (you may leave these in the store in designated areas)
- Shoes should be flat soled with good grip and closed in.
- Shirts must cover armpits
- Long sleeved t-shirts and shirts may be worn but sleeves must be rolled up above the elbow so that food does not come in contact with the clothing
- UK: Long-sleeves are not permitted BTC (unless approved by the HR Team)
All clothing and private belongings are to be stored in the designated lockers and not in the bar.
Phones may NOT be used behind the bar as they can carry bacteria which may spread to food products if used in the bar.
Long hair (longer than shoulder length) needs to be tied back in a tidy condition or a cap or hat worn to cover the hair preventing the hair from hanging freely.
Watches, bracelets, and rings must not be worn while at work as wearing these items while handling food can potentially spread bacteria. They also pose a ‘foreign objects’ risk as they can fall off and end up in customers’ products.
If you are suffering from diarrhea and vomiting then you must not work. You can only return to work 48 hours after the last symptom has passed. If you have a confirmed foodborne disease then this must be discussed with your manager, as further restrictions may apply.
All cuts must be covered withblue colored waterproof plaster or waterproof dressing.
Tattoos and wounds must be covered with a must be covered with a waterproof dressing whilst healing.
Bar Hygiene
Sinks
Each sink has a specific use. Every night at close, the sinks are cleaned with disinfectant
Sink no. 1 (Washing Hands)
This sink is only to be used for washing hands. Make sure soap and paper hand towels are always filled up
Sink no. 2 (Juice Station)
The sink placed in the bar next to the juice station is used to rinse blender cans. If there is no can-flusher for the milk pitchers, they will also be rinsed in this sink.
Sink no. 3 (Dishwashing and fruit/vegetable washing)
In the morning, this sink placed next to the high temp disinfector is used to rinse fruit and vegetables. The rest of the day, it is used to clean all equipment before being placed into the high temp disinfector.
If more fruit and vegetables need to be rinsed during the day, then the sink and surrounding area needs to be disinfected first. This is done by cleaning with disinfectant.
Cleaning Products
The two main cleaners are multipurpose spray and disinfectant spray. Both will typically be mixed in a spray bottle to clean specific areas. Always ensure that cleaning chemicals do not contaminate food.
Multipurpose spray:
The primary cleaning agent when performing cleaning tasks and is used to remove dirt and grease both on surfaces and floors.
Use with cloths (never using the same cloth as used for disinfectant spray)
Disinfectant spray:
Used after multipurpose spray to disinfect (kill bacteria). This prevents products from being contaminated by bacteria.
Contact time (i.e. how long it takes to work) must be followed
Use only with cloths (never using the same cloth as used for multipurpose spray)
Other cleaning products include:
- Glass spray:
- Solely used to polish glass surfaces.
- Dish washing soap:
- Used in Sink 3 for cleaning dishes and bar parts
- High Temp Disinfector soap:
- The detergent connected to the high temp disinfector.
Cloths
Cloths are only to be used with the multipurposespray. If disinfectant is being used, then separate cloths are to be used withthe multipurpose spray and disinfectant.
We always use cloths for cleaning during the opening procedures and closing procedures. We also use cloths for cleaning the bar throughout the day but only:
- During a shift change
- After a rush
- When cleaning a station after all products have been made
- When cleaning the Customer Area
- Clean cloths are to be available at every station but need to be kept out sight for the guests to keep the bar looking good.
During the shift change procedures, all cloths will be changed over to clean cloths.
Whenever we use a cleaning cloth, we must always wash hands before making products again. The exception to this is the cleaning cloth for the coffee machine milk wand provided that the wand cloth is changed regularly and is clean.
Clean on the Go ‘COTG’
To maintain a fast workflow and minimise the need for frequent hand washing we use Clean-on-the-Go procedures. COTG is performed with paper hand towels and sanitiser instead of using cloths and is purely to remove debris and to sanitise the work surfaces. Once the paper hand towel has been used, it must be disposed of immediately.
If there is spare time, clean other items such as boards, knifes, and other utensils.
Cleaning Pesto bottles
Add soap, hot water then shake to clean and dissolve all pesto leftovers. Scrub thoroughly with a brush. Place into the high temp disinfector. Once disinfected, check for any leftover pesto. Rewash if there is any pesto remaining.
High Temp Disinfector
The high temp disinfector will disinfect items after they have been cleaned by hand. You can use the high temp disinfector for sterilising all items except for portafilters, shower screens from the espresso machine and electrical and larger equipment.
Before placing the items in the high temp disinfector they must be washed using a dishwashing brush hot water and soap to remove all contamination. This is important as the high temp disinfector uses same water for the entire day and food residue (leftovers) in the water can lead to bacteria growth.
FIFO
First in first out – FIFO is fundamental for a healthy stock handling. FIFO means “First In, First Out”. FIFO is the goods “workflow” from when we receive our goods, to which order we use them. It is important to make sure you stack up the oldest food items on top / in front. Following FIFO helps us ensure that only fresh food is used in our products.
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Brand Behaviour
Key Learning:
- Treat every guest as if they are a personal guest in your home.
- Prioritize their experience over tasks or internal conversations.
- Make them feel welcomed, seen, and valued from the moment they enter.
- A good first impression within the first 7 seconds sets the tone for the entire visit.
Training Instruction:
Every time a guest enters the store, we greet them them with a smile—just like we would if they were visiting your home.
Key Learning:
- Tailor your behavior based on the guest’s profile:
- Elderly: Be patient, speak clearly, guide them, and bring their order to the table.
- Children: Be playful, give attention, use stickers or high-fives.
- Teenagers: Be relatable, show interest, and engage in friendly conversation.
- Recognize that each guest is unique and deserves a personalized interaction.
Training Instruction:
We always adjust how we speak and act depending on the guest—be playful with kids, patient with older guests, and friendly with everyone.
Key Learning:
- Your attitude shapes the guest’s perception and experience.
- You have the power to uplift others, even in stressful situations.
- Stay calm, patient, and caring—especially when guests are uncertain or mistakes happen.
- A positive mindset leads to better guest interactions and a more enjoyable work environment.
Training Instruction:
No matter how your day is going, always choose to be positive and kind. Smile, stay calm, and help guests feel good.
Key Learning:
- The guest journey includes several key stages:
- Pre-Welcome: Tidy space, smile, and greet warmly.
- Music: Set the right mood with appropriate volume and playlist.
- Till Station & Menu: Engage with eye contact, dialogue, and helpful recommendations.
- Order & Send Out: Inform about wait times, deliver with a smile and name.
- Almost Done: Check in, tidy up, and offer more.
- Farewell: Always say goodbye using the guest’s name.
- Each stage is a chance to reinforce a positive experience and build loyalty.
Training Instruction:
From the moment a guest walks in until they leave, always be present—greet them, help them, check in, and say goodbye with a smile.
Key Learning:
- Using a guest’s name builds recognition and personal connection.
- Repeat their name throughout the visit—especially at farewell.
- Remembering names and orders shows care and makes guests feel special.
- This practice fosters community and encourages repeat visits.
Training Instruction:
Always ask for the guest’s name and use it when giving their order and when saying goodbye. It makes them feel special and remembered.
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Checklist
Checklist
Find your markets Checklist here
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
.png)
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
How to videos
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Cleaning Tasks
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Bar Front
Clean Bar Filters
Clean Centrifuge Cave
Clean Blender
Clean Centrifuge
Clean Seating and Tables
Clean Trash Bins in Customer Area
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Clean Dishwasher
Clean Sinks
Deep Clean Stockroom + Fridges
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
How to handle Cleaning Detergents
Dishwasher Detergent
Cafiza
Multipurpose
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Bar Front
Clean Bar Filters
Clean Centrifuge Cave
Clean Blender
Clean Centrifuge
Clean Seating and Tables
Clean Trash Bins in Customer Area
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Clean Dishwasher
Clean Sinks
Deep Clean Stockroom + Fridges
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Prev
13/
5
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
