1. 1 Front Office/OIC/Team Leader/Manager

• • Turn On Indoor Spasify Build-up Signage (Front Office) and Counter Accent Lights at 1 PM then, turn off at 11 PM.

  • Turn On the required Pin and Ceiling Lights at the Lobby and Front Office at 1 PM then, turn off at 1 AM.

  • Turn On Music Player (Volume 25-30), TV, Insect Killer Devices, Diffusers, Lamps, Lights, and Put Aroma (Essential Oil) in the Oil Burners.

  • Place all Marketing Collateral such as Counter Top Menus, Decors, Card Holders, and Other required items.

  • Turn On ACU for 2 hours 1 PM - 9 PM then turn it on again as needed.

  • Inspect ISP's and/or Employees if in Complete Uniform (Mask, Ballpen, HMU, and BP Kit) then, verify Facebook Check-In and Selfie Picture Upload before Clocked-In at 1 PM.

  • Clocked-In ISP's and/or Employees using the Clocked-In POS or record it in the Offline DTR (Daily Time Records) by 1 PM.

  • Check Daily Branch Journal/Logbook for any previous endorsements, booking reminders, and other concerns by 1 PM.

  • Check, Account, and Receive Previously Endorsed Daily Branch Journal, Sales, Job Order Log Sheets, Cash Disbursements, and Receipts from 12 AM - 1 PM by 1 PM.

  • Check and ask the Required Personnel to Refill all Consumable Containers as needed then, update the Product Inventory report as needed by 1 PM.

  • Conduct Ocular Inspection in all Common Areas of the CoWorking Space, Cafe/Lounge, Conference Room, Restrooms, Shower Rooms, and Other Common Areas, then send it to  Central Reservations Department/Proper Channel by 1 PM.

  • Organize, Review and Conduct Briefings about Daily Standard Operating Procedures and Sales Target Briefing every 1 PM.

  • Prepare and Send Staff Reports to the Proper Channel/Central Reservations Department every 1:30 PM.

  • Review and Send TDRS (Total Daily Running Sales) Report by 2 PM.

  • Log and Endorse Booking Reminders and Other concerns from 1 PM - 3 PM to the next Manager/TL/OIC by 3 PM.

  • Account and Log All Daily Cut-off Sales, Cash Disbursements, and Receipts using Daily Branch Journal from 1 PM - 3 PM by 1 PM.

  • Endorse and Remit All Daily Cut-off Sales from 12 AM - 3 PM to the Manager/TL/OIC by 3:30 PM.

  • Send Photos of Daily Branch Journal/Logbook, Staff Report, Job Order Log Sheets, Cash Disbursements, and Sales Report Summary to the proper channel at 3:30 PM.

  • If the Closing Shift Manager/TL/OIC is not available Endorse and Remit All Daily Cut-off Sales from 12 AM - 11:59 PM to the remittance channel by 12:30 AM.

  • Send Photos of Daily Branch Journal/Logbook, Staff Report, Job Order Log Sheets, Cash Disbursements, and Sales Report Summary to the proper channel at 12:30 AM.

  • If the Remittance Center is not available Endorse, Safe-Keep, and/or Remit All Daily Cut-Off Sales from 12 AM - 11:59 PM the next day before  1 PM.

  • Turn-On and Check Outdoor Spasify Build-up Signages (Store-front, Store-side) and Flood Lights at 6 PM.

  • Turn-On and Check Outdoor Spasify Build-up Signages (Entrance and Directional) at 6 PM.

  • Turn-On and Check Remaining Indoor and Outdoor Ceiling Lights as needed at 6 PM.

  • Turn-Off and Check Outdoor Spasify Build-up Signage (Store-side), Floodlights, and Counter Accent Lights at 11 PM.

  • Clocked-Out ISP's and/or Employees using the Clocked-Out POS or record it in the Offline DTR (Daily Time Records) by 11 PM.

  • Monitor and Maintain all mentioned areas clean, organized, and odor-free at all times.

  • Monitor and Update Daily Housekeeping Checklist per area.

1. 2 Required Personnel

• • Check the intake water hose of the Espresso Machine. If the water hose is not inside the clean water gallon, insert it into it and ensure that the hose can intake the clean water from the container.

  • Check mineral water level: If there is a minimum water level, change the water container to a new one. If the mineral water inside the container is at the ideal level proceed to the next step.

  • Check and ensure that the drainage hose is in the waste container. If not, place the drainage hose inside the waste container.

  • Plug the Espresso Machine into the provided extension, and make sure that the provided extension is plugged-in to the main outlet.

  • Turn on the extension switch, then turn on the switch of the Expresso Machine; located at the bottom right of the machine (Light Indicator will light up from the machine).

  • Pull down the lever of the steamer, then wait until steam appears, then pull the lever upwards if the steam has already appeared.

  • Clean, Sweep and Mop all common areas of the CoWorking Space, Cafe/Lounge, Restrooms, Shower Rooms, and Other Common Areas by 1 PM.

  • Check and Refill all Consumable Containers as needed by 1 PM.

  • Neatly Arrange, Align, Organize, Wipe, and Clean all Furniture such as Bar Counters, Sink, Cabinets, Chairs, Counters, Stands, Side Tables, Sofas, and Other Indoor Decorations. 

  • Wipe and Clean all Indoor and Outdoor Glass Windows, Doors, and Mirrors, at the CoWorking Space, Cafe/Lounge, Restrooms, Shower Rooms, and Other Common Areas.

  • Wash Dishes, Organize, Wipe, and Keep all items dry in the designated area, then refill water in the dispenser as needed.

  • Water the Plants in all areas between 4 PM - 5 PM.

  • Perform PAM (Public Area Maintenance) as needed.

  • Perform other assigned and/or unforeseen tasks from the Manager/TL/OIC.

  • Monitor and Maintain all mentioned areas clean, organized, and odor-free at all times.

  • Monitor and Update Daily Housekeeping Checklist per area.

1. 1 Front Office/OIC/Team Leader/Manager

• • Inspect ISP's and/or Employees if in Complete Uniform (Mask, Ballpen, HMU, and BP Kit) then verify Facebook Check-In and Selfie Picture Upload before Clocked-In at 3 PM.

  • Clocked-In ISP's and/or Employees using the Clocked-In POS or record it in the Offline DTR (Daily Time Records) by 3 PM.

  • Check Daily Branch Journal/Logbook for any previous endorsements, booking reminders, and other concerns by 3 PM.

  • Check, Account, and Receive Previously Endorsed Daily Branch Journal, Sales, Job Order Log Sheets, Cash Disbursements, and Receipts from 12 AM - 3 PM by 3 PM.

  • Check and ask the Required Personnel to Refill all Consumable Containers as needed then update the Product Inventory report as needed by 3 PM.

  • Conduct Ocular Inspection in All Common Areas of the CoWorking Space, Cafe/Lounge, Restrooms, Shower Rooms, and Other Common Areas, then send it to  Central Reservations Department/Proper Channel by 3 PM.

  • Organize, Review and Conduct Briefings about Daily Standard Operating Procedures and Sales Target Briefing every 3 PM.

  • Prepare and Send Staff Reports to the Proper Channel/Central Reservations Department every 3:30 PM.

  • Check and Update Product Purchases Inventory and Product Refill and Usage Log of the Day by 12 MN.

  • Log and Endorse Booking Reminders and Other concerns from 3 PM - 11:59 PM to the next Manager/TL/OIC by 12MN.

  • Account and Log All Daily Cut-off Sales, Cash Disbursements, and Receipts using Daily Branch Journal from 3 PM - 11:59 PM.

  • Endorse and Remit All Consolidated Sales from 12 AM - 11:59 PM to the remittance channel by 12:30 AM.

  • Send Photos of Daily Branch  Journal/Logbook, Staff Report, Job Order Log Sheets, Cash Disbursements, and Sales Report Summary to the proper channel at 12:30 AM.

  • If the Remittance Channel is unavailable Endorse, Safe-Keep, and/or Remit All Daily Cut-off Sales from 12 AM - 11:59 PM the next day before 3 PM.

  • Prepare and Send Staff Reports to the Proper Channel/Central Reservations Department every 12:30 AM.

  • Review and Send TDRS (Total Daily Running Sales) Report by 1 AM.

  • Log and Endorse Booking Reminders and Other concerns to the next available Manager/TL/OIC by 1 AM.

  • Account and Log All Daily Cut-off Sales, Cash Disbursements, and Receipts using Daily Branch Journal from 12 AM - 1 AM.

  • Endorse and Safe-Keep All Early Cut-off Sales from 12 AM - 1 AM to the remittance channel by 1 AM.

  • Send Photos of Daily Branch  Journal/Logbook, Staff Report, Job Order Log Sheets, Cash Disbursements, and Sales Report Summary to the proper channel at 1 AM.

  • If the Remittance Channel is unavailable Endorse, Safe-Keep, and/or remit All Early Cut-off Sales from 12 AM - 1 AM the next day before 3 PM.

  • Review and Send TDRS (Total Daily Running Sales) Report by 1 AM.

  • Clocked-Out ISPs and/or Employees using the Clocked-Out POS or record it in the Offline DTR (Daily Time Records) by 1 AM.

  • Turn Off, Unplug and Check Music Player, TV, Insect Killer Device, Lamps, Oil burners, and ACUs at 1 AM.

  • Turn-Off and Check Outdoor Spasify Build-up Signage (Store-front), Directional Signages, and Outdoor Ceiling Lights at 1 AM.

  • Turn-Off and Check all Remaining Lighting such as Lamps, Indoor and Outdoor Ceiling Lights at 1 AM.

  • Monitor and Maintain all mentioned areas clean, organized, and odor-free at all times.

  • Monitor and Update Daily Housekeeping Checklist per area.

  • Lock and Secure the Fire Exit and Main Entrance, then surrender and/or keep Store keys.

  • Take and Send Facility Report Photos to the Proper Channel/Central Reservations Department.

1. 2 Required Personnel

• • Pull up the lever of the steamer. Turn off the switch of the Expresso Machine; located at the bottom right of the machine (The Light Indicator will turn off from the machine).

  • Unplug the Espresso Machine into the provided extension, then turn off the switch of the extension and make sure that the provided extension is unplugged from the main outlet.

  • Check and ensure that the drainage hose is in the waste container. If not, place the drainage hose inside the waste container.

  • Check mineral water level: If there is a minimum water level, change the water container to a new one. If the mineral water inside the container is at the ideal level proceed to the next step.

  • Check the intake water hose of the Espresso Machine. If the water hose is not inside the clean water gallon, insert it into it and ensure the hose can intake the clean water from the container.

  • Check and Refill all Consumable Containers as needed by 3 PM.

  • Clean, Sweep and Mop all common areas of the CoWorking Space, Cafe/Lounge, Conference Room, Massage and Aesthetic Areas, Restrooms, Shower Rooms, Kitchen, Dirty Kitchen, Staff Room, Stock Room, and Other Common Areas by 3 PM.

  • Neatly Arrange, Align, Organize, Wipe, and Clean all Furniture such as Bar Counters, Sink, Cabinets, Chairs, Counters, Stands, Side Tables, Sofas, and Other Indoor Decorations. 

  • Wipe and Clean all Indoor and Outdoor Glass Windows, Doors, and Mirrors, at the CoWorking Space, Cafe/Lounge, Restrooms, Shower Rooms, and Other Common Areas.

  • Wash Dishes and Organize all items in the area then refill water in the dispenser as needed.

  • Remove all Marketing Collateral such as Counter Top Menus, Decors, Card Holders, and Other required items.

  • Collect all Indoor Plants and place them in a well-lit area.

  • Collect Garbage Bags in all Common Areas and replace them as needed, then dispose of them accordingly.

  • Perform PAM (Public Area Maintenance) as needed.

  • Perform other assigned and/or unforeseen tasks from the Manager/TL/OIC.

  • Monitor and Maintain all mentioned areas clean, organized, and odor-free at all times.

  • Monitor and Update Daily Housekeeping Checklist.

1. 📖 Branch Codes

• • • SOS - Spasify On-Site

    • SGP - Spasify Greenwoods Park

    • SOS-SGP - Spasify On-Site, Spasify Greenwoods Park

    • SOS-SGP-SCL - Spasify On-Site, Spasify Greenwoods Park, and Spasify CoWorking Space, Cafe, and Lounge

    • SOD-HOM - Spasify On-Demand (Home)

    • SOD-HOT - Spasify On-Demand (Hotel)

    • SOD-OFF - Spasify On-Demand (Office)

2. 📖 Promotion Codes

• • • REG - Regular

    • SPM - Spasify Package Menu

    • SC20 - Senior Citizen 20% Discount

    • PWD20 - Person With Disability 20% Discount

    • VIP50, VIP40, VIP30, VIP20, VIP10 - Less 50%, 40%, 30%, 20%, 10%

    • 40OFF - 40% Discount on SW60, Minimum (120) Minutes, On-Site or On-Demand

    • MP0000 - Member's Price + Card Number

    • GC0000 - Gift Card + Card Number

    • PMC0000 - Prepaid Card + Card Number

    • FOC - Free of Charge

3. 📖 Payment Method Codes

• • • CASH - Cash

    • PP - Paypal

    • BT - Bank Transfer

    • BDO - BDO Mobile or Online

    • UB - UnionBank

    • GCRD - GCash Central Reservations Department

    • GSGP - GCash Spasify Greenwoods Park

    • OM - OrderMo

    • TM - Terminal (Card Swiper)

    • GP - GrabPay

    • PM - PayMaya

    • WC - WeChat

    • AP - Alipay

    • XD - Xendit

    • BE - BillEase

1. 📖 Job and Work Status Codes

• • • Like Icon - Accept Job Order

    • JO - Job Order

    • T1 - Travelling to the Requested Location

    • T2 - Travelling Back to Origin

    • A1 + P50.00 with ISP Name - Arrived at Requested Location + Transpo and ISP Name

    • A2 + P50.00 with ISP Name - Return Back to Origin + Transpo and ISP Name 

    • W1 - Waiting

    • S1 - Start Session

    • D1 - Done Session

    • RN - Room Number

    • UN - Unit Number

    • TN - Table Number

    • GN - Guest Name

    • CN - Client Name

    • FO - Front Desk Officer/Front Office

    • PAX - Number of Clients/Customers

    • MUR - Make-Up Room

    • MUT - Make-Up Table

    • PAM - Public Area Maintenance

    • MC - Mystery Client/Customer (On the Spot Inspection)

    • CA - Cancelled

    • CAR - Client Account Record (Booking Engine)

    • CIF - Client Intake Form (Client Assessment)

    • BPC - Blood Pressure Count

    • BTC - Body Temperature Check

    • LOC - Location (Present)

    • E30 - 30 Mins. Service Extension

    • E60 - 60 Mins. Service Extension

    • E90 - 90 Mins. Service Extension

    • E120 - 120 Mins. Service Extension

    • C5 - 5 Mins. Cut Session

    • C10 - 10 Mins. Cut Session

2. S1 Code Sample (CoWorking Space, Cafe, and Lounge) On-Site:

• SOS-SGP-SCL, (Branch Code)

• Juan Dela Cruz (Complete Guest Name)

• AF120 + 1BC, REG, CASH (Services, Duration, Promotion, Payment Method) or

• AF120 + 1BC + 1SM, REG, CASH (Services, Duration, Promotion, Payment Method) or

• E120 + 1BC, REG, CASH (Service Extension for 120 Minutes with 1 Drink, Promotion, Payment Method) or

• E120 + 1BC + 1SM, REG, CASH (Service Extension for 120 Minutes with 1 Drink + 1 Spot Massage, Promotion, Payment Method)

• S1 (Start Session Code)

1. 🏴󠁵󠁳󠁭󠁥󠁿 Base Massage, Cafe, and Lounge, Product, and Service Codes

• • • SW60 - Swedish Massage (Oil) for 60 Mins.

    • SH60 - Shiatsu Massage (Dry) for 60 Mins.

    • TH60 - Thai Massage (Yoga or Stretching) for 60 Mins.

    • KI60 - Kids Massage(6-10 Yrs. Old) for 60 Mins.

    • HE60 - Head & Back Massage for 60 Mins.

    • HA60 - Hand & Arms Massage for 60 Mins.

    • FO60 - Foot & Legs Massage for 60 Mins.

    • CO60 - Combination Massage (Swedish Massage + Shiatsu Massage) for 60 Mins.

    • HO60 - Hot Stone Massage (4-6 Pcs. Stones) for 60 Mins.

    • VE60 - Ventosa Massage (4-6 Pcs. Cups) for 60 Mins.

    • AR60 - Aromatherapy Massage (Swedish Massage + Aromatherapy Plus) for 60 Mins.

    • RE60 - Reflex Massage (Therapeutic) for 60 Mins.

    • SP60 - Sports Massage (Pre or Post) for 60 Mins.

    • PR60 - Prenatal Massage (3-6 Months) for 60 Mins.

    • PREM60 - Premium Massage (Swedish + Face Mask) for 60 Mins.

    • TS60 - Tsunami Massage (Synchronize Twin or 4 Hands Massage) for 60 Mins.

    • OSM20 - Office Syndrome Massage - For (3) Persons For (20) Minutes Each

• • • REGMEM - Regular Membership

    • VIPGOLDMEM0024 - VIP Gold Membership + Card Number

    • VIPPLATMEM0048 - VIP Platinum Membership + Card Number

• • • AF120 - Access Fee (CoWorking Space) Per Pax for 120 Mins.

    • DIC - Dine-In Charge (Per Person)

    • PUSC - Pick-Up Service Charge (Per Order)

    • SM - Spot Massage (Per Person)

    • LF - Locker Fee (Per Person)

• • • BC - Brewed Coffee

    • HT - Hot Tea

    • IT - Iced Tea

    • IC - Iced Coffee

    • GW - Glass of Wine

• • • BB - Brownie Bites

    • CB - Caramel Bites

    • BSB - Butterscotch Bites

    • OFC - Old Fashioned Cookies

    • PBC - Peanut Butter Cookies

2. 🍕 Add-On Spa Service Codes

• • • SM10 - Spot Massage for 10 Mins.

    • AP30 - Aromatherapy Plus + Head Massage for 30 Mins.

    • EC30 - Ear Candling for 30 Mins.

    • HS30 - Hair Spa for 30 Mins.

    • BS60 - Body Scrub for 60 Mins.

    • FS30 - Foot Spa for 30 Mins.

    • FSS30 - Foot Scrub Spa for 30 Mins. - On-Demand

    • HDS30 - Hand Spa for 30 Mins.

    • HSS30 - Hand Scrub Spa for 30 Mins. - On-Demand

    • PN30 - Power Nap for 30 Mins.

    • FC30 - Facial Cleansing for 30 Mins.

    • FM30 - Face Mask + Head Massage for 30 Mins.

    • BW10 - Body Wash for 10 Mins.

    • MC30 - Manicure for 30 Mins.

    • PC30 - Pedicure for 30 Mins.

    • MP60 - Manicure and Pedicure for 60 Mins.

    • MF10 - Matte Finish Polish for 10 Mins.

    • TGP30 - TruGel Polish for 30 Mins

A. Coffee and Non-Coffee Drinks

1. Brewed Coffee

• 1:1 Brewed Coffee (Dark Roast)

• 1:2 Brewed Coffee (Medium Roast)

• 1 Cup Serving = 1 Scoop of Ground Coffee (30 G)

• 1 Cup Serving = 220 ML of Hot Water

• Min. Brew of 4 Cups = 4 Cups of Water and 8 Scoops of Ground Coffee (120G)

2. Espresso

• Shot Glass

• 2 Jiggers of Brewed Coffee or 1 Espresso Shots (30 ML)

3. Doppio

• Shot Glass

• 4 Jiggers of Brewed Coffee or 2 Espresso Shots (60 ML)

4. Americano (Hot or Iced)

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML)

• 4 Jiggers of Water (180 ML)

• 1 Jigger of Brown Sugar Syrup (30 ML) or 1 Tbsp of Brown Sugar

5. Café Latte (Hot or Iced)

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML)

• 2 Jiggers of Frothed Steamed Milk or Syrup (60 ML)

• 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM)

6. Cappuccino (Hot or Iced)

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• 5 Jiggers of Brewed Coffee (150 ML) or 2.5 Espresso Shots (75 ML)

• 1/2 Jigger of Brown Sugar Syrup (15 ML) or 1/2 Tbsp of Brown Sugar

• 1 and 1/2 Jiggers of Frothed Steamed Milk or Syrup (45 ML)

• 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM)

• Sprinkle or Dash of Choco Powder

7. Caramel Macchiato (Hot or Iced)

6. • If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

   • If Hot, Fill the Ingredients Below in the Coffee Mug

   • 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML) 

   • 1/2 Jigger or 1 Pump of Vanilla Syrup (15 ML)

   • 1/2 Jigger or 1 Pump of Caramel Syrup (15 ML) 

   • 1 and 1/2 Jiggers of Frothed Steamed Milk or Syrup (45 ML)

   • 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM)

   • Caramel Drizzle

7. Salted Caramel (Hot or Iced)

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML)

• 1/2 Jigger or 1 Pump of Caramel Syrup (15 ML)

• 1 and 1/2 Jiggers of Frothed Steamed Milk or Syrup (45 ML)

• 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM)

•  1/4 - 1/2 Teaspoon or Pinch of Salt to Taste

• Caramel Drizzle

8. Café Mocha (Hot or Iced)

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML) 

• 1/2 Jigger or 1 Pump of Chocolate Syrup (15 ML) or 1 Tablespoon of Chocolate Powder

• 2 Jiggers of Frothed Steamed Milk or Syrup (60 ML)

• 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM) If Hot

• If Iced, Whipped Cream on Top

• Chocolate Drizzle on Top

9. Spanish Latte (Hot or Iced)

8. • If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

   • If Hot, Fill the Ingredients Below in the Coffee Mug

   • 4 Jiggers of Brewed Coffee (120 ML) or 2 Espresso Shots (60 ML)

   • 2 Jiggers of Condensed Milk

   • 2 Jiggers of Frothed Steamed Milk or Syrup (60 ML)

   • 1 Jigger of Frothed Steamed Milk or Syrup for Milk Foam (1 CM) If Hot

   • Chocolate Drizzle on Top

10. Chocolate Drink (Hot or Iced)

• If Hot, Fill the Ingredients Below in the Coffee Mug

• If Iced, Fill 16 OZ Highball Glass with Ice (Below the Rim)

• 2 Tablespoon or 4 Teaspoon of Chocolate Cocoa Powder

• Dissolved in 180 ML of Hot Water

• 2 Jiggers or 2 Pumps of Chocolate Syrup (30 ML)

• 1 Jigger of Sugar Syrup (30 ML)

• 3 Jiggers of Steamed Milk or Syrup (90 ML)

• If Iced, Whipped Cream on Top

• Chocolate Drizzle on Top

B. Cocktails

1. Classic Mojito

• 1 Highball (I)

• 4 Ice Cubes

• 3 Jiggers of White Rum

• 1 Jigger of Lime Juice (Jamaica)

• 1 Jigger of Lemon Juice (Sunquick)

• 3 Jiggers of Lemon Lime Soda (Sprite)

• 4 Pieces Mint Leaves

• 1 Slice of Lemon on Top to Garnish

• 1/2 Sugar Syrup

2. Royal Martini

• 1 Martini Glass (V)

• 4 Ice Cubes

• 3 Jiggers of Dark Rum

• 1 Expresso Shot (30 ML) or 1/2 Cup of Brewed Coffee

• 1 Jigger of Lime Juice (Jamaica)

• 1/2 Jigger Sugar Syrup

• 1/2 Jigger of Fresh Milk

• Dash of Cocoa Powder to Garnish

3. Espresso Martini

• 1 Margarita Glass (Vv)

• 4 Ice Cubes

• 2 Expresso Shots (60 ML) or 1/2 Cup of Brewed Coffee

• 2 Jiggers of Dark Rum

• 1 Jiggers of Lime Juice (Jamaica)

• 1/2 Sugar Syrup

• 1 Teaspoon of Coffee Powder on Top to Garnish

2. Martini Royale (86)

• 1 Martini Glass (V)

• 4 Ice Cubes

• 2 Jiggers of Martini Bianco Vermouth

• 3 Jiggers of Tonic Water

• 1 Jiggers of Lime Juice (Jamaica)

• 4 Pieces Mint Leaves

• 1 Lemon Twist to Garnish

4. Margarita

• 1 Margarita Glass (Vv) Salt on Glass Lip

• 4 Ice Cubes

• 3 Jiggers of Tequila

• 1 and 1/2 Jiggers of Triple-Sec

• 1 Jigger of Lime Juice (Jamaica)

• 1/2 Teaspoon of Salt 

• 1 Slice of Lemon on Top to Garnish

5. Bourbon Flip

• 1 Margarita Glass (Vv)

• 4 Ice Cubes

• 3 Jiggers of Dark Rum

• 2 Jiggers of Lemon Juice (Sunquick)

• 2 Jiggers of Cranberry Juice (Top)

• 1/2 Jigger of Sugar Syrup

6. Manhattan

• 1 Martini Glass (V)

• 4 Ice Cubes

• 2 Jiggers of White Rum

• 2 Jiggers of Whisky

• 1/2 Jigger of Sugar Syrup

• 1 Cherry/Olive Skewer on Top to Garnish

7. Pina Colada

• 1 Hurricane Glass (U)

• 4 Cubes of Ice

• 3 Jiggers of Coconut Rum

• 3 Jiggers of White Rum

• 2 Jiggers of Pineapple Juice

• 2 Jiggers of Coconut Cream

• 1/2 Jigger of Sugar Syrup

• 1 Small Slice of Pineapple or 6 Cubes of Pineapple or Cherry/Olive on Top to Garnish

8. Cosmopolitan

• 1 Martini Glass (V) 

• 4 Cubes of Ice

• 2 Jiggers of Vodka

• 2 Jiggers of Cranberry Juice

• 1 Jiggers of Triple-Sec

• 1 Jiggers of Lime Juice

• 1/2 Jigger of Sugar Syrup

• 1 Slice of Lemon Skin to Garnish

9. Blue Lagoon

• 1 Hurricane Glass (U)

• 4 Ice Cubes

• 3 Jiggers of Vodka

• 1/2 Jigger of Blue Curacao

• 2 Jiggers of Lemon Juice (Sunquick)

• 2 Jiggers of Lemon Lime Soda

• 1 Cherry/Olive Skewer on Top to Garnish

• 1 Slice of Lemon on Top to Garnish

10. Tequila Sunrise

• 1 Highball Glass (I)

• 4 Ice Cubes

• 3 Jiggers of Tequila

• 2 Jiggers of Orange Juice (Sunquick)

• 1/2 Jigger of Grenadine

• 1 Slice of Orange or Lemon to Garnish

• 1 Cherry/Olive on Top to Garnish

11. Pink Lady

• 1 Martini Glass (V) 

• 4 Ice Cubes

• 3 Jiggers of Gin

• 2 Jiggers of Cranberry Juice

• 2 Jiggers of Lemon Juice (Sunquick)

• 1/2 Jigger of Grenadine

• 1 Cherry/Olive on Top to Garnish

• 1 Slice of Lemon Skin to Garnish

• 1/2 Jigger of Fresh Milk

12. Old Fashioned

• Rock Glass (Old Fashioned)

• 4 Ice Cubes

• 2 Jiggers of Whiskey

• 1/2 Jigger of Water

• 1 Teaspoon Sugar

• Orange Twist to Garnish

13. Gin Tonic

• 1 Highball Glass (I) Salt on Glass Lip

• 4 Ice Cubes

• 2 Jiggers of Gin

• 6Jiggers of Tonic Water

• 1 Slice of Lemon to Garnish

• 4 Pieces Mint Leaves to  Garnish

Espresso

• ESP - Espresso

• DOP - Doppio

• CAM - Cafe Americano

• ESPM - Espresso Macchiato

• CAPP - Cappucino

• CMO - Cafe Mocha

• CLA - Cafe Latte

• CMA - Caramel Macchiato

Over Iced

• IAM - Iced Americano

• ICA - Iced Cappucino

• ILA - Iced Latte

• IMO - Iced Mocha

• IHA - Iced Hazelnut

• IVA - Iced Vanilla

• IPM - Iced Peppermint Mocha

• ICM - Iced Caramel Macchiato

Hot Drinks

• SBC - Signature Brewed Coffee

• HCL - Hot Choco Latte

• HML - Hot Matcha Latte

• HGT - Hot Green Tea

Cold Drinks

• CL - Choco Lava

• MSL - Matcha Strawberry Latte

• SL - Strawberry Latte

• BP - Bloody Passion

• PFT - Passion Fruit Tea

• LBP - Lime Butterfly Pea

A. Rice Bowls

1. Beef Tapa, Pork Sisig, Adobo Flakes, Shangai Rolls, Longganisa, or SPAM, or  w/ Half Salted Eggs

1. • 1 Half Slice of Salted Egg

   • 1 Slice of Cucumber

   • 1 Slice of Tomato

   • 30 Grams of Beef Tapa or;

   • 30 Grams of Pork Sisig or;

   • 30 Grams of Adobo Flakes or;

   • 3 Pcs. of Shanghai Rolls or;

   • 1 Pc. of Longganisa (Cut Diagonally in Half) or; 

   • 1 Pc. (Slice) of SPAM

B. All Day Breakfast

2. Sun-Dried Milkfish w/ Eggs

1. • 2 Sunny Side Ups

   • 1 Rice with Garlic Chip Toppings

   • 1 Pc. of Daing na Bangus

   • 1 Tablespoon of Atchara

   • 1 Slice of Cucumber

   • 1 Slice of Tomato

3. Marinated Beef Tapa w/ Eggs

1. • 2 Sunny Side Ups

   • 1 Rice with Garlic Chip Toppings

   • 90 Grams of Beef Tapa

   • 1 Tablespoon of Atchara

   • 1 Slice of Cucumber

   • 1 Slice of Tomato

4. Shoulder of Pork and Ham (Spam) w/ Eggs

1. • 2 Sunny Side Ups

   • 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

   • 3 Slices of Spam

   • 1 Tablespoon of Atchara

   • 1 Slice of Cucumber

   • 1 Slice of Tomato

5. Premium Skinless Longganisa w/ Eggs

• 2 Sunny Side Ups

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 2 Pieces of Longaniza

• 1 Tablespoon of Atchara

• 1 Slice of Cucumber

• 1 Slice of Tomato

6. Premium Corned Beef w/ Eggs

• 2 Sunny Side Ups

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 150 Grams of Corned Beef

• 1 Medium Potato (Diced)

• 1 Tablespoon of Atchara

• 1 Slice of Cucumber

• 1 Slice of Tomato

7. Crispy Shanghai Rolls w/ Eggs

• 2 Sunny Side Ups

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 15 Pieces of Fried Shanghai Rolls

• 1 Tablespoon of Atchara

• 1 Slice of Cucumber

• 1 Slice of Tomato

C. Quick Starters to Pick

1. Crispy Prawn Crackers

• 40 Grams / 30 Pcs. of Prawn Crackers, Cook in Microwave for 1 Minute on Medium Heat (Cook in 2 Sets of 15 Pcs,) Do Not Put Prawn Crackers in the Center Plate

2. Cheesy Beef Nachos

1. • 200 Grams of Nacho Chips

   • 200 Grams of Ground Beef

   • 200 Grams of Sliced Lettuce

   • 1 Onion (Diced)

   • 1 Tomato (Diced)

   • Drizzle with Cheese Sauce

3. Cheesy Beef Tacos

1. • 2 Pcs. Taco Shells

   • 200 Grams of Ground Beef

   • 200 Grams of Sliced Lettuce

   • 1 Onion (Diced)

   • 1 Tomato (Diced)

   • Grated Cheese on Top

4. Crunchy Shanghai Rolls Platter

• 30 Pcs. Fried Shanghai Rolls

• 1 Inch Thick of Art Sliced Cucumber (Flower)

• 2 Tablespoons of ketchup in Saucer

• 1 Lettuce as Garnish

5. Crispy Pork Sisig

• 125 Grams of Pork Sisig

• 1 Inch Thick of Art Sliced Cucumber (Flower)

• 2 Tablespoons of ketchup in Saucer

• 1 Lettuce as Garnish

6. Adobo Flakes

• 110 Grams of Adobo Flakes

• 1 Inch Thick of Art Sliced Cucumber (Flower)

• 2 Tablespoons of ketchup in Saucer

• 1 Lettuce as Garnish

D. Swift Bites & Nibbles

1. Crunchy French Toast

1. • 3 Slices of Wheat Raisin Bread Cut in Halves

   • Drizzle with Honey

   • Cup of Milk on the Side

   • 1 Tablespoon of Butter on the Side

2. Eggy Sandwich w/ Chips

1. • 3 Slices of Wheat Bread (Remove Sides) Cut in Half

   • Mayo on Each Side of Inner Bread

   • 2 Scrambled Eggs in Between Slices

   • 2 Slices of Cucumber in Between Slices

   • 2 Slices of Tomato in Between Slices

   • 2 Pieces of Lettuce in Between Slices

   • Potato Chips (1 Thin Sliced Whole Potato with Skin)

   • 1 Lettuce as Garnish

3. Cheesy Ham Sandwich w/ Chips

1. • 3 Slices of Wheat Bread (Remove Sides) Cut in Half

   • Mayo on Each Side of Inner Bread

   • 2 Pcs. Sweet Ham in Between Slices

   • 2 Pcs. Square Cheese in Between Slices

   • 2 Slices of Cucumber in Between Slices

   • 2 Slices of Tomato in Between Slices

   • 2 Pieces of Lettuce in Between Slices

   • Potato Chips (1 Thin Sliced Whole Potato with Skin)

   • 1 Lettuce as Garnish

4. Premium Wagyu Cheese Burger w/ Chips

1. • 1 Pair of Buttered Toasted Burger Buns

   • Spread 1 Teaspoon of Mayo on Each Side of the Base Bun and Cover the bun with Bread

   • 1 Piece of Lettuce on Top of Base Bun

   • 7 Pcs. of Saikoro Wagyu Cubes on Top of lettuce

   • 1 Pc. Square Cheese on Top of Saikoro Wagyu Cubes

   • Spread 1 Teaspoon of Ketchup on Top of Square Cheese

   • 1 Slice of Cucumber on Top of Square Cheese

   • 1 Slice of Tomato on Top of Square Cheese

   • 1 Slice of Onion Ring on Top of Square Cheese

   • Cover Bun

5. Charcuterie Board

• 2 Slices of Pastrami (1 Whole Slice Cut in Half to Extend)

• 4 Slices of Salami

• 2 Slices of Smoked Ham (1 Whole Slice Cut in Half to Extend)

• 300 Grams of Red or Green Grapes

• 60 Grams of Round Crackers 

• 60 Grams of Square Crackers 

• 60 Grams of Mixed Nuts

• Cubes of Havarti Cheese  (1 Slice of Block, 1:3)

• Cubes of Gouda Cheese  (1 Slice of Block, 1:3)

• Cubes of Cheddar Cheese  (1 Slice of Block, 1:3)

• 3 Pieces of Ferrero Rocher's

• 3 Tablespoons of Jam

E. Main Courses

1. Beef Ramyun Noodle Soup

1. • 1 Jin Ramyun Mild

   • 1 Fresh Egg on Top

   • 3 Slices of Ramyun Beef

   • 3 Slices of Soft Tofu

   • 40 Grams of Enoke Mushroom

   • Chopped Onion Leeks

2. Grilled Premium Salmon w/ Veggies + Rice

• 111 Grams of Grilled Salmon

• 6 Pieces of Blanched Baguio Beans

• 1 Slice of Lemon

• 3 Pieces of Mint Leaves

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

3. Grilled Premium Sausage w/ Veggies + Rice

• 2 Pcs. / 200 Grams of Grilled Sausages

• 6 Pieces of Blanched Baguio Beans

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 3 Tablespoons of Gravy in Saucer

4. Grilled Premium Sausage Platter w/ Veggies + Rice

• 5 Pcs. / 500 Grams of Grilled Sausages

• 18 Pieces of Blanched Baguio Beans

• 3 Cups of Rice with 3 Teaspoon of Garlic Chip Toppings Each

• 9 Tablespoons of Gravy in Saucer

5. Saikoro Wagyu Cubes w/ Veggies + Rice

• 14 Pcs. of Grilled Wagyu Cubes

• 6 Pieces of Blanched Baguio Beans

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 3 Slices of Cucumber

• 3 Slices of Tomato

• 1 Lettuce as Garnish

• 3 Tablespoons of Gravy in Saucer

6. Saikoro Wagyu Cubes Platter w/ Veggies + Rice

• 40-42 Pcs. of Grilled Wagyu Cubes

• 6 Pieces of Blanched Baguio Beans

• 3 Cups of Rice with 1 Teaspoon of Garlic Chip Toppings Each

• 3 Slices of Cucumber

• 3 Slices of Tomato

• 1 Lettuce as Garnish

• 3 Tablespoons of Gravy in Saucer

7. USDA Ribeye Steak w/ Veggies + Rice

• 200 Grams of Grilled USDA Ribeye Steak

• 6 Pieces of Blanched Baguio Beans

• 1 Cup of Rice with 1 Teaspoon of Garlic Chip Toppings

• 3 Slices of Cucumber

• 3 Slices of Tomato

• 1 Lettuce as Garnish

• 3 Tablespoons of Gravy in Saucer

8. USDA Ribeye Steak Platter w/ Veggies + Rice

• 3 Pcs. / 200G of Grilled USDA Ribeye Steak

• 6 Pieces of Blanched Baguio Beans

• 3 Cups of Rice with 3 Teaspoon of Garlic Chip Toppings Each

• 3 Slices of Cucumber

• 3 Slices of Tomato

• 1 Lettuce as Garnish

• 9 Tablespoons of Gravy in Saucer

Cookies

• OC - Oatmeal Cookies

• BB - Banana Bread

• CB - Carrot Bread

• • Perform Daily Pre-Operating, Maintenance, and Post-Operating Procedures.

  • Clock In and Out of ISP

  • Process End-to-End On-Site Clients' Orders and Requests (Walk-In and Online)

  • Log Daily SCL Job Order Log Sheet (Online)

  • Log Daily SCL Cash Disbursement Log Sheet (Online)

  • Generate Daily Branch Journal Report (Online)

  • Audit, Update, and Log Daily Online BIR Weekly PT

  • Audit, Update, and Organize Offline Manual Books of Accounts (Manual Cash Receipt Journal, Disbursement Journal, General Journal, and General Ledger)

  • Audit and Issue Manual Official Receipts

  • Check, Organize and Archive all Daily and Weekly Transaction Records (Job Order Log Sheets, Cash Disbursement Receipts, Notice of Violations, and Other Documentations)

• • Check, Organize and Archive all Weekly Transaction Records (Job Order Log Sheets, Cash Disbursement Receipts, Notice of Violations, and Other Documentations) every Saturday.

  • Replenish and Purchase Spa Consumables, Office Supplies, and Cleaning Products (Such as Calamansi, Sugar, Tea Light, Garbage Bags (S, L), Detergent Powder, Albatros, Zonrox, Liquid Hand Soap, Linen Spray, Toilet Paper Rolls, and other related products and equipment) every Sunday.

  • Replenish and Purchase Order Coworking Space, Cafe/Lounge Consumables, and Cleaning Products (Such as Sugar, Creamer, Lemon, Ice, Table Napkins, and other related products and equipment) every Sunday.

  • Audit, Update, and Organize Offline Manual Books of Accounts (Manual Cash Receipt Journal, Disbursement Journal, General Journal, and General Ledger) 

  • Audit and Organize Manual Official Receipts 

  • Audit, Update, and Organize Inventory Reports, Purchased Products, and Refill Logs every Sunday.

  • Update Weekly ISP Staging Hours Schedule and Area of Responsibilities

  • Check Weekly Independent Service Providers Skills Training Evaluation for the New Trainees and Existing Service Providers every Monday.

  • Aircon Cleaning (All Areas)

  • Attend Weekly MAN-COM (Management Committee) Meeting

  • Other Tasks (E.g. Recruitment, Approval of Leave Requests, Onboarding of ISP, Enrollment or Issuance of Notice of Violations and ID)

• • Record Monthly Electric and Water Meters Reading.

  • Check and Update Inventory Report, Purchased Products and Refill Log every 30th or 31st of the Month.

  • Replenish and Purchase Order Food and Beverages Products, and other related products and equipment) every 30th or 31st of the Month.

  • Replenish and Purchase Order CoWorking Space, Cafe/Lounge Base Products (Such as: Brewed Coffee, Filter, Iced Coffee, Iced tea, Wine, Hot Tea,  and other related products and equipment) every 30th or 31st or End of the Month.

  • Check, Organize and Archive all Monthly Transaction Records (Job Order Log Sheets, Cash Disbursement Receipts, Notice of Violations and Other Documentations)

  • Update Weekly ISP Staging Hours Schedule and Area of Responsibilities

  • Review and Send TMRS (Total Monthly Running Sales) Every Last Saturday of the Month at 12 MN.

• • Schedule, Organize, and Facilitate Quarterly Fumigation Process of the On-Site Branch Facility

  • Organize and Facilitate Quarterly General Cleaning every first Sunday or Monday of the Last Months (March, June, September, and December)

  • Sunday (9 AM-7 PM Shift) General Cleaning Assignments (Main Entrance, Staircase, Lobby/Reception, Front Office, Lounge Kitchen, and Aesthetic Area)

  • Monday (1 PM-11 PM Shift) General Cleaning Assignments (Hallways, Stock Room, Staff Room, Dirty Kitchen, Restroom, and Shower Rooms)

  • Tuesday (3 PM-1 AM or 5 PM-3 AM Shift) General Cleaning Assignments (CoWorking Space, Cafe/Lounge, Conference and Massage Areas)

  • Check, Organize and Archive all Quarterly Transaction Records (Job Order Log Sheets, Cash Disbursement Receipts, Notice of Violations, and Other Documentations)

  • Review and Endorse Independent Service Provider's Health Cards including Passes and IDs.

  • Perform Independent Service Provider's Periodic Evaluation (Pricing, Services, Blood Pressure Check, and Client Intake Form Evaluation)

  • Perform Quarterly (March, June, September, December) Equipment, Furniture, and Products Inventory.

  • Schedule, Organize, and Facilitate Meetings for Quarter-End Review.

  • Prepare and Submit Quarter-End General Reports.

  • Schedule, Organize, and Facilitate Discussion of Quarterly Road Maps.

  • Schedule, Organize, and Facilitate Meetings for Next Quarter's Budget.

• • Process Renewal of Business Permits (CR, Mayor's Permit, Sanitary, Fire, Labor, Accounting, and Other Registrations)

  • Review and Endorse Independent Service Provider's Health Cards including Passes and IDs.

  • Check, Organize and Archive all Annual Transaction Records (Job Order Log Sheets, Cash Disbursement Receipts, Notice of Violations, and Other Documentations)

  • Perform Annual (December) Equipment, Furniture, and Products Inventory.

  • Schedule, Organize, and Facilitate Meetings for Year-End Review.

  • Prepare and Submit Year-End Annual General Reports.

  • Schedule, Organize, and Facilitate Discussion of Annual Road Map.

  • Schedule, Organize, and Facilitate Meetings for Next Year's Budget.