RCB “Riverstone Corner Bistro”
151 Reinhardt College Parkway Unit 103
Canton, Georgia 30114
Main: 770-704-7325 | Fax 1-855-289-3944
Local Options
Hours of operation:
Monday - Thursday: 11:00 A.M. - 9:00 P.M.
Friday & Saturday: 11:00 A.M. - 10:00 P.M.
Closed Sunday
What is our tip out policy
The tip out % for Servers is as follows:
1% of sales to Server Assistant
1% of sales to the Food Runner
7% of alcohol sales to the bar
Your management team:
Rebecca Wright: Operating Partner - Everything
Breeanna Folsom: Front of House - Hospitality
Dylan GasqueMoss: Front of House - Hospitality
Jay Allgood: Front of House - Bar
Jason Jedi Roberts: Executive Chef - Culinary
Alyssa Herie: Sous Chef - Culinary
Trevor Stevens: Sous Chef - Culinary
Michael Farrar: Owner / Operator - Culinary / Catering
Shelly Farrar: Owner / Operator - Bar / Catering Mgr.
John Farrar: Owner / Operator - Culinary
Mike Farrar: Owner / Operator - Operations
• Our Smoking policy:
NO SMOKING, guests may not smoke outside on the patio. There is no designated smoking area for employees at this time.
• Appearance:
Pressed, crisp in appearance for each shift (including any doubles). Facial hair must be trim and neat (no 5 o’clock shadow). Hair color should be natural unless otherwise approved by management. No excessive perfume/colognes please. Nail polish if applied must look professional at all times, no chipping. Only professional jewelry allowed.
• Host Attire:
Professional attire; dress up, not down. NO bare midriffs! All black slacks, jackets and shoes.
• Back of House:
All black pants, RCB logo’d t shirt or chef coat, belt, socks, non-slip shoes and RCB logo’d hat or solid black hat. Wedding ring and studded earring’s only for jewelry. Please be clean shaven each day, if facial hair is allowed must be maintained “culinary school” standard. Clean fingernails at all times, nails not to extend beyond fingertip, female employees as well. Any open wound must be covered and bandaged. Shoes and uniform must be spotless entering and leaving the building. Please arrive in uniform for each shift. Hair must be completely covered either by hat if hairnet is necessary, we require you to put one on. We do not allow headphones in the kitchen during any time frame and cell phones will not be permitted to use in the building, please put your phone on vibrate.
• Servers/SA/Runners:
Black pants, black, grey, or light blue button-up shirt, black belt, black socks, black non-slip shoes and long apron (provided by RCB). Shirts need to be clean, pressed and tucked in upon arrival to your shift. Dirty uniforms will not be permitted; even if working a double or closing the night before and working the next morning. If your apron is dirty, you will be asked to buy a new one. Additional aprons for servers can be purchased for $8 (long aprons), $6 for server assistants and bartenders (short aprons).
• Bartenders:
Black pants, black, grey, or light blue button-up shirt, belt, suspenders OR vest, socks, non-slip shoes and short apron (provided by RCB). Shirts need to be clean, pressed and tucked in upon arrival to your shift. If your apron is dirty, you will be asked to buy a new one. Additional aprons for servers can be purchased for $8 (long aprons), $6 for server assistants and bartenders (short aprons).
• Rooftop Servers/Bartenders:
Black pants OR black, khaki, or dark denim shorts (no rips, tears, or holes) with a 7” in-seam minimum length, long-sleeve or ¾ length black, grey, or light blue button-up shirt, belt, suspenders OR vest, socks, non-slip shoes and bistro apron (provided by RCB). Shirts need to be clean, pressed and tucked in upon arrival to your shift. If your apron is dirty, you will be asked to buy a new one. Additional aprons for servers can be purchased for $8 (long aprons), $6 for server assistants and bartenders (short aprons).
• What is the policy on employees entering and exiting the building?
Employees will enter and exit by the front door only. During business hours please be in full uniform.
• Where do employees park?
Employees park in the main parking lot of the shopping center between the BBQ restaurant and Jersey Mikes. Do not take up any spots for restaurant patrons.
• Where do employees keep personal belongings?
Please leave all your personal belongings at home or in your car, there is no storage space in the building.
• What is the employee meal policy?
50% discount on the day that you work
20% discount on to-go orders
20% discount when dining for you and 4 guests
No liquor, beer or wine will be discounted
• May an employee order to-go food while they are working their shift?
NO. You must be off the clock and it must be at least 30 minutes before close.
• Where do employees eat their meals?
When the restaurant is NOT FULL, employees may eat at tables; (please ask the manager where to sit) Please make sure you clean up after yourself and reset the table 100%. We never eat on the clock.
• Do employees hang out or sit at the bar?
Never! We never drink, eat, or hang out at the bar before, during or after our shift. The only time you may consume alcohol in the building is when you come in for a meal and are seated at a table, being served by a server.
• Who folds napkins?
Servers fold napkins as opening duties and side work; area to be announced.
• Schedules;
Schedules are posted on the Sling app. All schedule requests must be in no later than Monday for the following Monday. All schedules will be posted by Friday for the following Monday. Shift changes can only be approved by management. Changes to availability MUST be reviewed and approved my a manager.
• No personal calls, please.
Emergencies phone calls will be accepted. Do not use the courtesy phone. Always ask a manager to use a phone for any personal reason. Employees are NOT allowed to use cell phones while on the clock or in uniform while in the building, please always use professional etiquette.
• In the rare occasion that you are going to be late please call THE RESTAURANT so we know that you are on your way. Habitual tardiness will result in disciplinary action with or without a phone call. RCB time is 15 minutes early to your shift; you must be ready to start your shift as soon as you clock in.
• What is our policy for an Employee calling in sick?
An employee may call in sick without a doctor’s note (please give us at least a 2-hour notice) but must make every effort to cover their shift. If an employee is sick for more than 2 consecutive shifts, then a doctor’s note may be required to return to work. Habitual absences are not acceptable and should be the exception, not the rule. A hangover or self-induced sickness is not an illness and will not be an accepted call off. Please be respectful of your fellow employees and treat each other how you would like to be treated. PLEASE CALL THE RESTAURANT DIRECTLY AND SPEAK WITH A MANAGER.
• We use tray service;
That means everything should go out on a tray whenever possible. We are a full hands in and full hands out type of restaurant; if you are heading into the kitchen, please stop by any and all tables on the way back to remove dirty dishes, silverware, glassware, etc. When leaving the kitchen, take the “loop” and pick up any food from the service window that needs to be ran to assist in delivering food in a timely manner. Drink refills should have this same mentality. This applies to everyone regardless of your tables or sections, including the roof!
• All servers must bring a bank of at least $30 for every shift.
All servers, bartenders and server assistants need to bring their own pens, lighter and wine key, and paper as well. All order taking must be written down for accuracy and to prevent waste.
• Paychecks are delivered every other Friday.
You may pick up your check no earlier than 2 P.M. on that Friday. You must sign for your check. All tipped employees must sign our tip report. (You must claim 100% of your tips by law, this includes cash and CC tips alike).
• What credit cards do we accept?
American Express, MasterCard, Visa, and Discover Card and our company gift cards – GIFT CARDS ARE NOT UNIVERSAL BETWEEN RCB + JMP
• Do we sing Happy Birthday?
No. We do offer a complimentary dessert to the birthday guest only. We may have a designated birthday dessert at some point. We will require proof of birthday and will allow the dessert to be given during their birthday week.
• You must get a manager’s approval to transfer a table.
If you start the table, then you must finish the dining experience for the guest. There will be no exception to this rule!
• Only a manager can cut an employee off the floor.
• We do not have a “House Wine”.
You should always suggest a wine for the guest; help them with the wine list. Let’s educate our guests with our KNOWLEDGE.
• Guests may only bring their own wine when that bottle of wine is not on the wine list, corkage fee is $15.00. Guests may leave the restaurant with an open bottle of wine as long as 1 ounce has been poured and the wine is in a bag. Specific wine bags will be provided.
• Etiquette;
Please treat every member with the utmost respect. This is a no cussing restaurant! Always be respectful when talking to each other and the guest, no exceptions. When addressing the guest in person or on the phone please use yes ma’am and yes sir. Never bring your personal issues to work, we want to create an environment that is positive and inviting for every co-worker and guest. If an issue arises, any member of management will be happy to help you in any way possible. Most of all smiles and have fun!!!
• How do we answer the phone? Thank you for calling the “Riverstone Corner Bistro” this is (your name). How may I help you?
• Reservations Policy;
We accept reservations; if you answer the phone for a reservation, please put the guest on hold and get a manager to take the reservation. Under no circumstances are you to take a reservation over 4 without management approval. Reservation system is on the ipad which is kept at the host stand.
• Take out?
We will be taking carry out orders to start; the host team will be trained to do this; however, if a server answers the phone you will be permitted to help.