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PC - Item 3A - Design Review12-01 and Conditional Use Permit 12-05
ROSEMEAD PLANNING COMMISSION STAFF REPORT TO: THE HONORABLE CHAIR AND MEMBERS OF THE ROSEMEAD PLANNING COMMISSION FROM: PLANNING DIVISION DATE: JUNE 18, 2012 SUBJECT: DESIGN REVIEW 12 -01 AND CONDITIONAL USE PERMIT 12 -05 3518 ROSEMEAD BOULEVARD Summary Briad Restaurant Group, LLC has submitted a Design Review application to renovate the exterior building facade and convert a 7,579 square foot retail space into a TGI Friday's Restaurant and a Conditional Use Permit application for a new On Sale General (Type 47) ABC license. The subject site is located at 3518 Rosemead Boulevard in the C -3D (Medium Commercial with a Design Overlay) zone. Environmental Determination: Section 15301 of the California Environmental Quality Act (CEQA) guidelines exempts projects that consist of operation, repair, maintenance, permitting, licensing, leasing or minor alteration of existing public or private structures involving negligible or no expansion of an existing use beyond that existing at the time of the Lead Agency's determination. Accordingly, Design Review 12 -01 is classified as a Class 1 Categorical Exemption pursuant to Section 15301 of CEQA guidelines. Section 15309 of the California Environmental Quality Act (CEQA) guidelines exempts projects that consist of inspections to check for the performance of an operation, or the quality, health, and safety of a project from environmental review. Accordingly, Conditional Use Permit 12- 05 is classified as a Class 9 Categorical Exemption pursuant to Section 15309 of CEQA guidelines and therefore exempt from further environmental analysis. Staff Recommendation Based on the analysis and findings contained in this report, it is recommended that the Planning Commission APPROVE Design review 12 -01 and Conditional Use Permit 12- 05 and ADOPT Resolution No. 12 -08 with findings (Exhibit "A ") subject to the thirty -two (32) conditions outlined in Exhibit "B" attached hereto. Planning Commission Meeting June 18, 2012 Page 2 of 25 Property History and Description The subject property is located on the eastside of Rosemead Boulevard, between Marshall Avenue and the San Bernardino (1 -10) Freeway, within the Rosemead Place Shopping Center. The shopping center is controlled by Covenant, Conditions and Restrictions (CC &R's). According to the CC &R's, the site consists of three (3) parcels, totaling approximately twenty -six (26) acres. The CC &R's cover all aspects of maintenance and shared use of the common areas, including but not limited to driveways, landscaping, lighting, parking, and trash facilities. Vehicular access to the site is provided by several driveways located on Rosemead Boulevard, Marshall Street, Hart Avenue, and the San Bernardino (1 -10) Freeway westbound off -ramp. The subject tenant space is located at southeast corner of the lot and currently totals approximately 9,600 square feet. This original tenant space was previously occupied by Party City, Sketchers, and a seasonal Halloween store. A tenant improvement is currently underway to subdivide the subject space into two units; a retail space totaling 2,050 square feet and the proposed TGI Friday's Restaurant space totaling 7,579 square feet. This tenant improvement also includes a minor fagade improvement to adjust the parapet line on the proposed retail space and the construction of a new trash enclosure area. According to the Building and Safety Division records, the property is currently developed with nine (9) commercial buildings comprised of single to multiple tenants, which include restaurants, offices, retail stores, a bank, a UPS store, and a health club. According to Planning Division records, several entitlements for design reviews, zone variances, zone changes, and conditional use permits have been processed since 1965. Southwest Elevation Planning Commission Meeting June 18, 2012 Page 3 of 25 Site & Surrounding Land Uses The project site is designated in the General Plan as Commercial and on the zoning map it is designated C -3D (Medium Commercial with a Design Overlay) zone. The site is surrounded by the following land uses: North: General Plan: Low Density Residential Zoning: R -1 (Single - Family Residential) Land Use: Residential South: General Plan: San Bernardino (1 -10) Freeway Zoning: San Bernardino (1 -10) Freeway Land Use: San Bernardino (1 -10) Freeway East: General Plan: Low Density Residential Zoning: R -1 (Single - Family Residential) Land Use: Landscaping and Residential West: General Plan: Commercial Zoning: C -31D (Medium Commercial with a Design Overlay) and P -D (Planned Development) Land Use: Commercial Administrative Analysis According to the project narrative, which was submitted with the application (attached as "Exhibit D "), the Briad Group is the largest franchise operator of TGI Friday's Restaurant. TGI Friday's Restaurant is one of the first American casual- dining chains, opening in New York City in 1965. Currently, there are over 1,000 TGI Friday's Restaurants in 61 countries. The restaurant offers a fun and casual dining experience for the entire family. The menu features a variety of food selections, which include salads, steaks, seafood, and desserts. A copy of the restaurant menu has been attached as "Exhibit E ". The applicant has indicated that the hours of operation will be between 11:00 a.m. to 2:00 a.m., daily. The applicant has also indicated that TGI Friday's Restaurant will employ approximately 100 employees, but will operate with an average of 20 staff members per day shift and 40 staff members per night shift. Floor Plan The proposed TGI Friday's Restaurant will total 7,579 square feet of floor area. The floor plan consists of restaurant seating area, a full - service bar, an office, a kitchen, storage and preparation areas, coolers and freezers, and restrooms. The main entrance to the restaurant will be located along the southwest corner of the restaurant. Planning Commission Meeting June 18, 2012 Page 4 of 25 Elevations The applicant is proposing to renovate the exterior facade of the restaurant space with a contemporary TGI Friday's Restaurant design. The prominent main entry will feature golden travertine marble tile bordering the doorway and extending up the tower element. To further enhance the architectural design of the main entry, a silver aluminum canopy will wrap around the main entry and the entrance doors will be finished with ornamental F- shaped handles. To provide architectural interest to the exterior design of the restaurant, the applicant is proposing signature TGI Friday's red and white striped fabric awnings above each window. New windows and an exit door are proposed along the south elevation. The applicant is also proposing to install several wall mounted light fixtures above the awnings and on the tower element. The existing stucco and paint colors on the building will remain. Signage As illustrated on the conceptual sign plan, the applicant is proposing new franchise signage along the west and south elevation of the tower element (attached as "Exhibit F "). A condition of approval has been added requiring that all new signage be submitted to the Planning Division for review and approval prior to installation. State Department of Alcoholic Beverage Control (ABC) and Public Safety Report TGI Friday's Restaurant proposes to sell beer, wine, and distilled spirits, which will require approval of an On Sale General (Type 47) ABC license. Staff has received a worksheet from the State Department of Alcoholic Beverage Control (ABC), which indicates that the subject restaurant is currently located in a census tract that has an overdue concentration of alcohol permits. ABC defines "over- concentration" as greater than one license per 1,147 residents living within the subject census tract. The population of the census tract (No. 4329.01) in which the subject property is located is 4,347. The number of allowable on -sale ABC licenses for this census tract is four (4). Currently, there are five (5) authorized on -sale licenses for this census tract. Although the Department of Alcoholic Beverage Control has found that there is an "overdue concentration" of on -sale beer and wine licenses for this census tract, the City of Rosemead can, as a policy matter, decide that clustering these uses is appropriate. The Department of Alcoholic Beverage Control has also determined that this location is not located in a high crime district. The City of Rosemead Public Safety Center found no unusual situations, concerns, or incidences have occurred on the subject site. For these reasons, the Chief of Police has indicated that he is in support of this request, notwithstanding the ABC's finding. The serving of beer, wine, and distilled spirits as an ancillary use to a full- service dine -in restaurant will not cause obstructions to pedestrian traffic, vehicular traffic, or parking. Regular inspections by State ABC, the Rosemead Public Safety Department, and the Los Angeles County Sheriffs Department will ensure that the location is monitored, and Planning Commission Meeting June 18, 2012 Page 5 of 25 that the serving of alcoholic beverages will not result in interference with children on their way to school, shoppers using streets, or defacement of surrounding properties. The subject site is not located near any schools or churches. The nearest school or church is over 2,000 feet away from the subject restaurant. The property owner has indicated that a shopping center security guard is present between the hours of 6:30 a.m. to 10:30 p.m., Monday through Friday and 10:00 a.m. to 10:00 p.m. Saturday through Sunday. The property owner has also indicated that there are sixty (60) state of the art 24 -hour surveillance cameras throughout the entire shopping center. The applicant has indicated that security cameras will also be installed within the restaurant. TGI Friday's Restaurant has submitted a copy of their corporate training program, titled "Serving Up Responsible Fun (S.U.R.F) ". A copy of the S.U.R.F. program has been attached in this staff report as "Exhibit G ". The purpose of the program is to help TGI Friday's Restaurant team members serve their guests in a responsible manner and to provide information concerning ways to handle specific situations that they may encounter. Staff feels that this use is consistent with the surrounding commercial properties and existing land uses in the general area, with no foreseeable negative impacts to the adjacent neighborhood or adjoining properties. Matters from the Engineering Division The City's Engineering Consultant's review of the proposed project revealed that the L- shaped building located at the northwest corner of the property is currently situated on two (2) parcels. As illustrated in the diagram below, the property line runs through the building creating a substandard condition. MARSRALL STREET — _ —_ —_ —_ - - . --- —_— ' _____ _ .._________T —. - -I I I I I I I I I g 1 I 1 I ` ^Vri� � slugs I G[EM]ON WAY GLOOM WAY I � •ss¢r nuaac I �. - - - -- I �'� _ em. sam siwcvls , k EIOIIO I L p LL i YYSi daps aurs ----------- IIJJ ROULEVARO (WERSTATE W FREEWAY) Planning Commission Meeting June 18, 2012 Page 6 of 25 On June 7, 2012, staff held a Development Review Committee (DRC) meeting to discuss this matter with the property owner's representative and architect. At this meeting, the property owner's representative indicated that they have hired a civil engineering firm to correct this lot line issue. To ensure that this issue is resolved, staff has added a condition of approval requiring that the property owner enter into a covenant agreement with the City, as well as, post a surety bond. The bond amount shall be approved by the City's Public Works Director or his designee. If the property owner does not resolve the issue, the City will use the funds secured by the bond to rectify the substandard condition. The property owner shall be required, among other things, to complete all of the work required as described in the above covenant and agreement within 540 calendar days (18 months) of the date of the covenant and agreement is agreed to by all parties. In the event the terms of the covenant and agreement are not met due to lack of performance as determined by the City's Public Works Director or his designee within the time of 540 calendar days (18 months), the City's Public Works Director or his designee shall make a demand in writing upon the surety to complete all work without further delay. The covenant and agreement sha11 be recorded and binding upon all successors in interest in the property and should be disclosed to any future property owners who may be affected by the terms of said Covenant and agreement. Municipal Code Requirements Section 17.72.030 of the Rosemead Municipal Code (RMC) states that design review procedures shall be followed for all improvements requiring a building permit or visible changes in form, texture, color, exterior fagade or landscaping. Section 17.72.050 provides the criteria by which the Planning Commission may approve, approve with conditions, or deny an application: A. The plans indicate proper consideration for the relationship between the proposed structure and site developments that exist or have been approved for the general neighborhood; The proposed exterior fagade renovation and conversion of an existing retail space into a TGI Friday's Restaurant is located within an established commercial district of the City. The applicant has provided an aesthetically complementary design and the proposed improvements will vastly improve the existing commercial building and its relationship to the commercial district. The proposed project is consistent with Goal 2, Policy 2.7 of the Land Use Element of the City's General Plan in that it calls for establishing and applying architectural design review for remodel of existing buildings. The proposed project is also consistent with Goal 5, Policy 5.5 and 5.6 of the Land Use Element of the City's General Plan in that it calls to continue to support development of Rosemead Place Shopping Center as a commercial center and for commercial projects to be developed in a manner that it complements established commercial uses. Planning Commission Meeting June 18, 2012 Page 7 of 25 B. The plan for the proposed structure and site development indicates the manner in which the proposed development and surrounding properties are protected against noise, vibrations, and other factors that may have an adverse effect on the environment, and the manner of screening mechanical equipment, trash, storage and loading areas. This fagade remodel will not generate any permanent impacts to noise levels for the surrounding area. All construction work will be required to comply with the timeframe and decibel levels indicated in the City's Noise Ordinance (Ordinance 478 and 541). Conditions of approval will specifically address factors such as noise, construction hours, screening of mechanical equipment, landscaping, lighting, and the overall maintenance of the property. C. The proposed structure or site development is not, in its exterior design and appearance, so at variance with the appearance of other existing building or site developments in the neighborhood as to cause the nature of the local environment to materially depreciate in appearance and value. The proposed project will improve the physical appearance of the existing commercial building and the overall site. The applicant is proposing to renovate the exterior fagade of the restaurant space with a contemporary TGI Friday's Restaurant design. The prominent main entry will feature golden travertine marble tile bordering the doorway and extending up the tower element. To further enhance the architectural design of the main entry, a silver aluminum canopy will wrap around the main entry and the entrance doors will be finished with ornamental F- shaped handles. To provide architectural interest to the exterior design of the restaurant, the applicant is proposing signature TGI Friday's red and white striped fabric awnings above each window. New windows and an exit door are proposed along the south elevation. The applicant is also proposing to install several wall mounted light fixtures above the awnings and on the tower element. The existing stucco and paint colors on the building will remain. D. The proposed building or structure is in harmony with the proposed developments on land in the general area, especially those instances where buildings are within or adjacent to land shown on the General Plan as being part of the Civic Center, or in public or educational use, or are within or immediately adjacent to land included within any precise plan that indicates building shape, size, or style. The property is not part of the Civic Center Plan, precise plan, or land reserved for public or educational use; there is no special need to create harmony with the general area. Notwithstanding this, the approved design will create a Planning Commission Meeting June 18, 2012 Page 8 of 25 development that is aesthetically complementary to the surrounding area and will enhance land values in the general area. This is due to the proposed fagade renovation's upgrade of the existing building fagade with higher quality materials, a design that is compatible with the surrounding area. E. The proposed development is in conformity with the standards of this code and other applicable ordinances in so far as the location and appearance of the buildings and structures are involved. This proposed development meets all of the minimum code requirements for the C -3D (Medium Commercial with Design Overlay) zone, and all applicable referenced code sections of the Rosemead Municipal Code. F. The site plan and the design of the buildings, parking areas, signs, landscaping, luminaries, and other site features indicates that proper consideration has been given to both the functional aspects of the site development, such as automobile and pedestrian circulation, and the visual effect of the development from the view of public streets. The renovation of the exterior fagade of the restaurant space with a contemporary TGI Friday's Restaurant design will improve the physical appearance of the existing commercial building. It will greatly improve the visual effect of the site from the view of the San Bernardino (1 -10) Freeway. The Rosemead Place Shopping Center's CC &R's cover all aspects of maintenance and shared use of the common areas, including but not limited to driveways, landscaping, lighting, parking, and trash facilities. Vehicular access to the site is provided by several driveways located on Rosemead Boulevard, Marshall Street, Hart Avenue, and the San Bernardino (1 -10) Freeway westbound off -ramp. Section 17.112.030 (9) of the Rosemead Municipal Code (RMC) allows on -sale alcohol licenses in the C -1, C -3, CBD and M zones upon the granting of a Conditional Use Permit (CUP) by the Planning Commission. RMC Section 17.112.010 sets the following criteria that must be met: A. The granting of such conditional use permit will be in harmony with the elements or objectives of the General Plan; and The proposed use is located within an established commercial district of the City and is designated Commercial in the General Plan. The proposed project is consistent with Goal 5, Policy 5.5 and 5.6 of the Land Use Element of the City's General Plan in that it calls to continue to support development of Rosemead Place Shopping Center as a commercial center and for commercial projects to be developed in a manner that it complements established commercial uses. Granting the CUP will advance these objectives by allowing the restaurant to enhance their services, which will potentially bring more customers to the Planning Commission Meeting June 18, 2012 Page 9 of 25 shopping center. It is beneficial to have commercial uses concentrated within commercial shopping centers and a full - service restaurant with an alcohol license has the potential to concentrate revenue generating land uses around it. B. The establishment, maintenance or conduct of the use for which the conditional use permit is sought will not, under this particular case, be detrimental to the health, safety, morals, comfort, convenience or welfare of persons residing or working in the neighborhood; and The site will be operated in accordance with applicable City regulations and is in conformity with the development in and around the project site. Regular site inspections by State ABC, the Rosemead Public Safety Department, and the Los Angeles County Sheriff's Department will be conducted to ensure that the location is monitored for compliance with applicable local, state, federal laws and shall not be detrimental to the surrounding communities. In addition, TGI Friday's Restaurant has submitted a copy of their corporate training program, titled "Serving Up Responsible Fun (S.U.R.F) ". The purpose of the program is to help TGI Friday's Restaurant team members serve their guests in a responsible manner and to provide information concerning ways to handle specific situations that they may encounter. The property owner has indicated that a shopping center security guard is present between the hours of 6:30 a.m. to 10:30 p.m., Monday through Friday and 10:00 a.m. to 10:00 p.m. Saturday through Sunday. The property owner has also indicated that there are sixty (60) state of the art 24 -hour surveillance cameras throughout the entire shopping center. The applicant has indicated that security cameras will also be installed within the restaurant. Conditions of approval have also been added to the resolution approving the CUP to protect the adjacent residential neighborhoods from being affected by this commercial establishment. C. The establishment, maintenance, and operation of the proposed use applied for will not, under the circumstances of the particular case, be detrimental or injurious to the general welfare of the City; The City anticipates that the proposed use will not endanger or otherwise constitute a menace to the City or surrounding properties. The sale of beer, wine, and distilled spirits will be incidental to the sale of food at this restaurant, and alcohol will not be sold for off -site consumption. Maintenance and operational conditions have been added to minimize potential negative impacts to the surrounding neighborhood. These conditions include, but are not limited to, prohibiting beer, wine, and distilled spirit advertisements in the windows of the Planning Commission Meeting June 18, 2012 Page 10 of 25 subject restaurant, requiring that the serving of alcohol at this location occur only during restaurant operating hours and prohibiting dancing, live entertainment, or karaoke entertainment without prior approval of an entertainment business from the Planning Commission. In addition, the Chief of Police has indicated that no unusual situations or concerns have been found at the subject site. Section 17.112.100 of the Rosemead Municipal Code states that in addition to the general findings required for the issuance of a Conditional Use Permit, the Planning Commission, or on appeal to the City Council, shall find that each of the following facts or conditions exist, prior to the issuance of a new Conditional Use Permit authorizing the sale of alcoholic beverages: D. The proposed use will not present problems including, but not limited to, loitering, obstruction of pedestrian traffic, increased vehicular traffic, increased parking demand, crime, interference with children on their way to school, interference with shoppers using streets, defacement and damage to property; and The serving of beer, wine, and distilled as an ancillary use to a full - service dine -in restaurant will not cause obstructions to pedestrian traffic, vehicular traffic, or parking. The subject space is located within an existing shopping center. Therefore, the serving of beer, wine, and distilled spirits will not impact pedestrian traffic along Rosemead Boulevard and Marshall Street. Regular inspections by State ABC, Rosemead Public Safety Department, and Los Angeles County Sheriff's Department will ensure that the location is monitored, and that the serving of alcoholic beverages will not result in interference with children on their way to school, shoppers using streets, or defacement of surrounding properties. In addition, TGI Friday's Restaurant has submitted a copy of their corporate training program, titled "Serving Up Responsible Fun (S.U.R.F) ". The purpose of the program is to help TGI Friday's Restaurant team members serve their guests in a responsible manner and to provide information concerning ways to handle specific situations that they may encounter. The property owner has indicated that a shopping center security guard is present between the hours of 6:30 a.m. to 10:30 p.m., Monday through Friday and 10:00 a.m. to 10:00 p.m. Saturday through Sunday. The property owner has also indicated that there are sixty (60) state of the art 24 -hour surveillance cameras throughout the entire shopping center. The applicant has indicated that security cameras will also be installed within the restaurant. E. The proposed use will not lessen the suitability of any nearby commercially zoned properties for commercial use; and Planning Commission Meeting June 18, 2012 Page 11 of 25 The proposed use will not endanger or otherwise constitute a menace to the surrounding commercial properties. The Rosemead Place Shopping Center's CC&R's cover all aspects of maintenance of the common areas, including but not limited to driveways, landscaping, lighting, parking, trash, etc. Additionally, conditions of approval have been incorporated upon the issuance of this permit to uphold the integrity of the site and the nearby properties. Therefore, the proposed use will not lessen the suitability of any nearby commercially zoned properties for commercial use. The nearby commercial uses will not be negatively impacted by the restaurant because several restaurants in the vicinity serve beer and wine. There are also no sensitive uses in the shopping center in which the restaurant is located that would be negatively affected by the serving of beer, wine, and distilled spirits at the site. F. The use shall not adversely affect the welfare of area residents or result in undue concentration in the neighborhood of establishments dispensing alcoholic beverages including beer and wine. Consideration shall be given regarding whether the proposed use will detrimentally affect nearby residentially, zoned communities, considering distance to residential buildings, churches, schools, hospitals, public playgrounds, and other establishments dispensing alcoholic beverages. The proposed use will not endanger or otherwise constitute a menace to the surrounding properties, as specific conditions of approval will be in effect upon the issuance of this permit. The serving of beer, wine, and distilled spirits is an ancillary use to a full - service dine -in restaurant. Regular inspections by State ABC, the Rosemead Public Safety Department, and the Los Angeles County Sheriff's Department will ensure that the location is monitored and the serving of alcoholic beverages will not result in interference with children on their way to school, shoppers using streets, or defacement of surrounding properties. The subject site is not located near any schools or churches. The nearest school or church is over 2,000 feet away from the subject restaurant. PUBLIC NOTICE PROCESS This item has been noticed through the regular agenda notification process, which includes a 300' radius public hearing notice to thirty -three (33) property owners, publication in the San Gabriel Valley Tribune, and postings of the notice at the six (6) public locations and on the subject site. Planning Commission Meeting June 18, 2012 Page 12 of 25 Prepared by: Lily Trinh Assistant Planner Submitted by: Michelle Ramirez Community Development Director EXHIBITS: A. Planning Commission Resolution No. 12 -08 B. Conditions of Approval C. Site Plan /Floor Plan /Elevations D. Project Narrative E. TGI Friday's Restaurant Menu F. Proposed TGI Friday's Signage G. TGI Friday's Alcohol Training Program H. Assessor Parcel Map (8594- 023 -045) Planning Commission Meeting June 18, 2012 Page 13 of 25 EXHIBIT "A" PC RESOLUTION 12 -08 A RESOLUTION OF THE PLANNING COMMISSION OF THE CITY OF ROSEMEAD, COUNTY OF LOS ANGELES, STATE OF CALIFORNIA APPROVING DESIGN REVIEW 12 -01 AND CONDITIONAL USE PERMIT 12 -05, FOR THE RENOVATION OF THE EXTERIOR BUILDING FAQADE AND CONVERSION OF A 7,579 SQUARE FOOT RETAIL SPACE INTO A TGI FRIDAY'S RESTAURANT AND A CONDITIONAL USE PERMIT APPLICATION FOR A NEW ON SALE GENERAL (TYPE 47) ABC LICENSE. THE SUBJECT SITE IS LOCATED AT 3518 ROSEMEAD BOULEVARD IN THE C -313 (MEDIUM COMMERCIAL WITH DESIGN OVERALY) ZONE (APN: 8594 - 023 -045). WHEREAS, on May 14, 2012, the Briad Restaurant Group, LLC submitted a Design Review application for the renovation of the exterior fagade and conversion .of a 7,549 square foot retail space into a TGI Friday's Restaurant and a Conditional Use Permit application for a new On Sale General (Type 47) ABC license. The project is located at 3518 Rosemead Boulevard; and WHEREAS, 3518 Rosemead Boulevard is located in the C -31D (Medium Commercial with Design Overlay) zone; and WHEREAS, Section 17.72.050 of the Rosemead Municipal Code provides the purpose and criteria for a design review; WHEREAS, Sections 65800 & 65900 of the California Government Code and Section 17.72.050 of the Rosemead Municipal Code authorize the Planning Commission to approve, conditionally approve or deny design review applications; and WHEREAS, on June 7, 2012, thirty -three (33) notices were sent to property owners within a 300 -foot radius from the subject property, in addition to notices posted in six (6) public locations and onsite, specifying the availability of the application, plus the date, time, and location of the special public hearing for Design Review 12 -01 and Conditional Use Permit 12 -05, and on June 8, 2012, the notice was published in the San Gabriel Valley Tribune; and WHEREAS, on June 18, 2012, the Planning Commission held a duly noticed and advertised public hearing to receive oral and written testimony relative to Design Review 12 -01 and Conditional Use Permit 12 -05; and WHEREAS, the Rosemead Planning Commission has sufficiently considered all testimony presented to them in order to make the following determination. Planning Commission Meeting June 18, 2012 Page 14 of 25 NOW, THEREFORE, BE IT RESOLVED by the Planning Commission of the City of Rosemead as follows: SECTION 1 . The Planning Commission HEREBY DETERMINES that Design Review 12 -01 is Categorically Exempt from environmental review as a Class 1 Exemption pursuant to Section 15301 of the California Environmental Quality Act (CEQA) and Conditional Use Permit 12 -05 is Catergorically Exempt from environmental review as a Class 9 Categorical Exemption pursuant to Section 15309 of CEQA guidelines. SECTION 2 . The Planning Commission HEREBY FINDS AND DETERMINES that facts do exist to justify approving Design Review 12 -01 in accordance with Section 17.72.030 et seq., of the Rosemead Municipal Code as follows: A. The plans indicate proper consideration for the relationship between the proposed structure and site developments that exist or have been approved for the general neighborhood; FINDING: The proposed use is located within an established commercial district of the City and is designated Commercial in the General Plan. The proposed project is consistent with Goal 5, Policy 5.5 and 5.6 of the Land Use Element of the City's General Plan in that it calls to continue to support development of Rosemead Place Shopping Center as a commercial center and for commercial projects to be developed in a manner that it complements established commercial uses. Granting the CUP will advance these objectives by allowing the restaurant to enhance their services which will potentially bring more customers to the shopping center. It is beneficial to have commercial uses concentrated within commercial shopping centers and a full - service restaurant with an alcohol license has the potential to concentrate revenue generating land uses around it. B. The plan for the proposed structure and site development indicates the manner in which the proposed development and surrounding properties are protected against noise, vibrations,. and other factors that may have an adverse effect on the environment, and the manner of screening mechanical equipment, trash, storage and loading areas. FINDING: This fagade remodel will not generate any permanent impacts to noise levels for the surrounding area. All construction work will be required to comply with the timeframe and decibel levels indicated in the City's Noise Ordinance (Ordinance 478 and 541). Conditions of approval will specifically address factors such as noise, construction hours, screening of mechanical equipment, landscaping, lighting, and the overall maintenance of the property. C. The proposed structure or site development is not, in its exterior design and appearance, so at variance with the appearance of other existing building or site Planning Commission Meeting June 18, 2012 Paae 15 of 25 developments in the neighborhood as to cause the nature of the local environment to materially depreciate in appearance and value. FINDING: The proposed project will improve the physical appearance of the existing commercial building and the overall site. The applicant is proposing to renovate the exterior fagade of the restaurant space with a contemporary TGI Friday's Restaurant design. The prominent main entry will feature golden travertine marble tile bordering the doorway and extending up the tower element. To further enhance the architectural design of the main entry, a silver aluminum canopy will wrap around the main entry and the entrance doors will be finished with ornamental F- shaped handles. To provide architectural interest to the exterior design of the restaurant, the applicant is proposing signature TGI Friday's red and white striped fabric awnings above each window. New windows and an exit door are proposed along the south elevation. The applicant is also proposing to install several wall mounted light fixtures above the awnings and on the tower element. The existing stucco and paint colors on the building will remain. D. The proposed building or structure is in harmony with the proposed developments on land in the general area, especially those instances where buildings are within or adjacent to land shown on the General Plan as being part of the Civic Center, or in public or educational use, or are within or immediately adjacent to land included within any precise plan that indicates building shape, size, or style. FINDING: The property is not part of the Civic Center Plan, precise plan, or land reserved for public or educational use; there is no special need to create harmony with the general area. Notwithstanding this, the approved design will create a development that is aesthetically complementary to the surrounding area and will enhance land values in the general area. This is due to the proposed fagade renovation's upgrade of the existing building fagade with higher quality materials, a design that is compatible with the surrounding area. E. The proposed development is in conformity with the standards of this code and other applicable ordinances in so far as the location and appearance of the buildings and structures are involved. FINDING: This proposed development meets all of the minimum code requirements for the C -3D (Medium Commercial with Design Overlay) zone, and all applicable referenced code sections of the Rosemead Municipal Code. F. The site plan and the design of the buildings, parking areas, signs, landscaping, luminaries, and other site features indicates that proper consideration has been given to both the functional aspects of the site development, such as automobile and pedestrian circulation, and the visual effect of the development from the view of public streets. Planning Commission Meeting June 18, 2012 Paae 16 of 25 FINDING: The renovation of the exterior fagade of the restaurant space with a contemporary TGI Friday's Restaurant design will improve the physical appearance of the existing commercial building. It will greatly improve the visual effect of the site from the view of the San Bernardino (1 -10) Freeway. The Rosemead Place Shopping Center CC&R's cover all aspects of maintenance and shared use of the common areas, including but not limited to driveways, landscaping, lighting, parking, and trash facilities. Vehicular access to the site is provided by several driveways located on Rosemead Boulevard, Marshall Street, Hart Avenue, and the San Bernardino (1 -10) Freeway westbound off -ramp. SECTION 3 . The Planning Commission HEREBY FINDS AND DETERMINES that facts do exist to justify approving Conditional Use Permit 12 -05 in accordance with Sections 17.112.010 and 17.112.100 of the Rosemead Municipal Code as follows: A. The granting of such conditional use permit will be in harmony with the elements or objectives of the General Plan; and FINDING: The proposed use is located within an established commercial district of the City and is designated Commercial in the General Plan. The proposed project is consistent with Goal 2, Policy 2.7 of the Land Use Element of the City's General Plan in that it calls for establishing and applying architectural design review for remodel of existing buildings. The proposed project is also consistent with Goal 5, Policy 5.5 and 5.6 of the Land Use Element of the City's General Plan in that it calls to continue to support development of Rosemead Place Shopping Center as a commercial center and for commercial projects to be developed in a manner that it complements established commercial uses. Granting the CUP will advance these objectives by allowing the restaurant to enhance their services which will potentially bring more customers to the shopping center. It is beneficial to have commercial uses concentrated within commercial shopping centers and a full - service restaurant with an alcohol license has the potential to concentrate uses around it. B. The establishment, maintenance or conduct of the use for which the conditional use permit is sought will not, under this particular case, be detrimental to the health, safety, morals, comfort, convenience or welfare of persons residing or working in the neighborhood; and FINDING: The site will be operated in accordance with applicable City regulations and is in conformity with the development in and around the project site. Regular site inspections by State ABC, the Rosemead Public Safety Department, and the Los Angeles County Sheriff's Department will be conducted to ensure that the location is monitored for compliance with applicable local, state, federal laws and shall not be detrimental to the surrounding communities. Planning Commission Meeting June 18, 2012 Page 17 of 25 In addition, TGI Friday's Restaurant has submitted a copy of their corporate training program, titled "Serving Up Responsible Fun (S.U.R.F) ". The purpose of the program is to help TGI Friday's Restaurant team members serve their guests in a responsible manner and to provide information concerning ways to handle specific situations that they may encounter. The property owner has indicated that a shopping center security guard is present between the hours of 6:30 a.m. to 10:30 p.m., Monday through Friday and 10:00 a.m. to 10:00 p.m. Saturday through Sunday. The property owner has also indicated that there are sixty (60) state of the art 24 -hour surveillance cameras throughout the entire shopping center. The applicant has indicated that security cameras will also be installed within the restaurant. Conditions of approval have also been added to the resolution approving the CUP to protect the adjacent residential neighborhoods from being affected by this commercial establishment. C. The establishment, maintenance, and operation of the proposed use applied for will not, under the circumstances of the particular case, be detrimental or injurious to the general welfare of the City; FINDING: The City anticipates that the proposed use will not endanger or otherwise constitute a menace to the City or surrounding properties. The sale of beer, wine, and distilled spirits will be incidental to the sale of food at this restaurant, and alcohol will not be sold for off -site consumption. Maintenance and operational conditions have been added to minimize potential negative impacts to the surrounding neighborhood. These conditions include, but are not limited to, prohibiting beer, wine, and distilled spirit advertisements in the windows of the subject restaurant, requiring that the serving of alcohol at this location occur only during restaurant operating hours and prohibiting dancing, live entertainment, or karaoke entertainment without prior approval of an entertainment business from the Planning Commission. In addition, the Chief of Police has indicated that no unusual situations or concerns have been found at the subject site. D. The proposed use will not present problems including, but not limited to, loitering, obstruction of pedestrian traffic, increased vehicular traffic, increased parking demand, crime, interference with children on their way to school, interference with shoppers using streets, defacement and damage to property; and FINDING: The serving of beer, wine, and distilled as an ancillary use to a full - service dine -in restaurant will not cause obstructions to pedestrian traffic, vehicular traffic, or parking. The subject space is located within an existing shopping center. Therefore, the serving of beer, wine, and distilled spirits will not impact pedestrian traffic along Rosemead Boulevard and Marshall Street. Regular inspections by State ABC, the Planning Commission Meeting June 18, 2012 Page 18 of 25 Rosemead Public Safety Department, and the Los Angeles County Sheriffs Department will ensure that the location is monitored, and that the serving of alcoholic beverages will not result in interference with children on their way to school, shoppers using streets, or defacement of surrounding properties. In addition, TGI Friday's Restaurant has submitted a copy of their corporate training program, titled "Serving Up Responsible Fun (S.U.R.F) ". The purpose of the program is to help TGI Friday's Restaurant team members serve their guests in a responsible manner and to provide information concerning ways to handle specific situations that they may encounter. The property owner has indicated that a shopping center security guard is present between the hours of 6:30 a.m. to 10:30 p.m., Monday through Friday and 10:00 a.m. to 10:00 p.m. Saturday through Sunday. The property owner has also indicated that there are sixty (60) state of the art 24 -hour surveillance cameras throughout the entire shopping center. The applicant has indicated that security cameras will also be installed within the restaurant. E. The proposed use will not lessen the suitability of any nearby commercially zoned properties for commercial use; and FINDING: The proposed use will not endanger or otherwise constitute a menace to the surrounding commercial properties. The Rosemead Place Shopping Center's CC &R's cover all aspects of maintenance and shared use of the common areas, including but not limited to driveways, landscaping, lighting, parking, and trash facilities. Additionally, conditions of approval have been incorporated upon the issuance of this permit to uphold the integrity of the site and the nearby properties. Therefore, the proposed use will not lessen the suitability of any nearby commercially zoned properties for commercial use. The nearby commercial uses will not be negatively impacted by the restaurant because several restaurants in the vicinity serve beer and wine. There are also no sensitive uses in the shopping center in which the restaurant is located that would be negatively affected by the serving of beer, wine, and distilled spirits at the site. F. The use shall not adversely affect the welfare of area residents or result in undue concentration in the neighborhood of establishments dispensing alcoholic beverages including beer and wine. Consideration shall be given regarding whether the proposed use will detrimentally affect nearby residentially zoned communities, considering distance to residential buildings, churches, schools, hospitals, public playgrounds, and other establishments dispensing alcoholic beverages. FINDING: The proposed use will not endanger or otherwise constitute a menace to the surrounding properties, as specific conditions of approval will be in effect upon the issuance of this permit. The serving of beer, wine, and distilled spirits is an ancillary use to a full - service dine -in restaurant. Regular inspections by State ABC, the Rosemead Public Safety Department, and the Los Angeles County Sheriff's Department Planning Commission Meeting June 18, 2012 Page 19 of 25 will ensure that the location is monitored and the serving of alcoholic beverages will not result in interference with children on their way to school, shoppers using streets, or defacement of surrounding properties. The subject site is not located near any schools or churches. The nearest school or church is over 2,000 feet away from the subject restaurant. SECTION 4 . The Planning Commission HEREBY APPROVES Design Review 12 -01 and Conditional Use Permit 12 -05, for the renovation of the exterior fagade and conversion of a 7,549 square foot retail space into a TGI Friday's Restaurant and a Conditional Use Permit application for a new On Sale General (Type 47) ABC license, subject to conditions listed in Exhibit "B" attached hereto and incorporated herein by reference. SECTION 5 . This resolution is the result of an action taken by the Planning Commission on June 18, 2012, by the following vote: YES: NO: ABSENT: ABSTAIN: SECTION 6 . The Secretary shall certify to the adoption of this resolution and shall transmit copies of same to the applicant and the Rosemead City Clerk. PASSED, APPROVED and ADOPTED this 18 day of June, 2012. Nancy Eng, Chair CERTIFICATION I hereby certify that the foregoing is a true copy of a resolution adopted by the Planning Commission of the City of Rosemead at its regular meeting, held on the 18 day of June, 2012 by the following vote: YES: NO: ABSENT: ABSTAIN: Michelle Ramirez, Secretary Planning Commission Meeting June 18, 2012 Page 20 of 25 APPROVED AS TO FORM: Gregory M. Murphy, Planning Commission Attorney Burke, Williams & Sorensen, LLP Planning Commission Meeting June 18, 2012 Page 21 of 25 EXHIBIT "B" DESIGN REVIEW 12 -01 AND CONDITIONAL USE PERMIT 12 -05 (APN: 8594 - 005 -008) CONDITIONS OF APPROVAL June 18, 2012 1. Design Review 12 -01 and Conditional Use Permit 12 -05 are approved for the renovation of the exterior fagade and conversion of a 7,549 square foot retail space into a TGI Friday's Restaurant and a Conditional Use Permit application for a new On Sale General (Type 47) ABC license, in accordance with the plans marked Exhibit "C ", dated May 14, 2012. Any revisions to the approved plans must be resubmitted for the review and approval of the Planning Division. 2. The conditions listed on this exhibit shall be copied directly onto any development plans subsequently submitted to the Planning and Building Divisions for review. 3. Approval of Design Review 12 -01 and Conditional Use Permit 12 -05 shall not take effect for any purpose until the applicant has filed with the City of Rosemead a notarized affidavit stating that he /she is aware of and accepts all of the conditions of approval as set forth in the letter of approval and this list of conditions, within ten (10) days from the Planning Commission approval date. 4. Design Review 12 -01 and Conditional Use Permit 12 =05 are approved for a period of one (1) year. The applicant shall commence the proposed use or request an extension within 30- calendar days prior to expiration. The one (1) year initial approval period shall be effective from the Planning Commission approval date. For the purpose of this petition, project commencement shall be defined as beginning the permitting process with the Planning and Building Divisions, so long as the project is not abandoned. If Design Review 12 -01 and Conditional Use Permit 12 -05 have been unused, abandoned, or discontinued for a period of one (1) year it shall become null and void. 5. The Planning Commission hereby authorizes the Planning Division to make and /or approve minor modifications. 6. The following conditions must be complied with to the satisfaction of the Planning Division prior to final approval of the associated plans, building permits, occupancy permits, or any other appropriate request. 7. Design Review 12 -01 and Conditional Use Permit 12 -05 are granted or approved with the City and its Planning Commission and City Council retaining and reserving the right and jurisdiction to review and to modify the permit, including Planning Commission Meeting June 18, 2012 Page 22 of 25 the conditions of approval based on changed circumstances. Changed circumstances include, but are not limited to, the modification of the use, a change in scope, emphasis, size, or nature of the use, or the expansion, alteration, reconfiguration, or change of use. This reservation of right to review is in addition to, and not in lieu of, the right of the City, its Planning Commission, and City Council to review and revoke or modify any permit granted or approved under the Rosemead Municipal Code for any violations of the conditions imposed on Design Review 12 -01 and Conditional Use Permit 12 -05. 8. The applicant shall defend, indemnify, and hold harmless the City of Rosemead or its agents, officers, and employees from any claim, action, or proceeding against the City of Rosemead or its agents, officers, or employees to attack, set side, void, or annul, an approval of the Planning Commission and /or City Council concerning the project, which action is brought within the time period provided by law. 9. The applicant shall comply with all Federal, State, and local laws relative to the approved use including the requirements of the Planning, Building, Fire, Sheriff and Health Departments. 10. Building permits will not be issued in connection with any project until such time as all plan check fees, and all other applicable fees, are paid in full. 11. The numbers of the address signs shall be at least 6" tall with a minimum character width of 1/4 ", contrasting in color and easily visible at driver's level from the street. Materials, colors, location, and size of such address numbers shall be approved by the City Planner, or his or her designee, prior to installation. 12. All requirements of the Building Division and the Planning Division shall be complied with prior to the final approval of the proposed construction. 13. The hours of construction shall be limited from 7:00 a.m. to 8:00 p.m. Monday to Saturday. No construction shall take place on Sundays or on any federal holidays without prior approval by the City. 14. The Planning staff shall have access to the subject property at any time during construction to monitor progress. 15. The site shall be maintained in a graffiti -free state. Any new graffiti shall be removed within twenty -four (24) hours. A 24 -hour, Graffiti Hotline can be called at (626) 569 -2345 for assistance. 16. The site shall be maintained in a clean, weed, and litter free state in accordance with Sections 8.32.010 - 8.32.040 of the Rosemead Municipal Code, which pertains to the storage, accumulation, collection, and disposal of garbage, Planning Commission Meeting June 18, 2012 Page 23 of 25 rubbish, trash, and debris. All trash containers shall be stored in the appropriate trash enclosure at all times. All trash, rubbish, and garbage receptacles shall be regularly cleaned, inspected, and maintained in a clean, safe, and sanitary condition. 17. All roof top appurtenances and equipment shall adequately be screened from view to the satisfaction of the Planning Division. There shall be no mechanical equipment located on the sides of the building. Such equipment shall not exceed the height of the parapet wall. All ground level mechanical /utility equipment (including meters, back flow preservation devices, fire valves, A/C condensers, furnaces, utility cabinets and other equipment) shall be located away from public view or adequately screened by landscaping or screening walls so as not to be seen from the public right of way or other public space within the development. The Planning Division shall approve said screening prior to installation. 18. The parking area, including handicapped spaces, shall be paved and re- painted periodically to City standards to the satisfaction of the Planning Division:. In accordance with Chapter 17.84 of the Rosemead Municipal Code, all designated parking stalls shall be double striped. Such striping shall be maintained in a clear, visible, and orderly manner. 19. All open areas not covered by concrete, asphalt, or structures shall be landscaped and maintained on a regular basis. 20. The on -site public hearing notice posting shall be removed within 30 days from the end of the 10 -day appeal period of Design Review 12 -01 and Conditional Use Permit 12 -05. 21. The applicant shall submit final sign plans to the Planning Division prior to the issuance of a building permit based on the requirements set forth in the Rosemead Place Shopping Center Master Sign Program and the Rosemead Municipal Code. 22. Window signs shall not cover more than 15% of window and glass door areas. All banners and temporary signs shall be permitted by the Rosemead Planning Division prior to installation. 23. The property owner shall enter into a covenant agreement with the City, as well as, post a surety bond. The bond amount shall be approved by the City's Public Works Director or his designee. If the property owner does not resolve the issue, the City will use the funds secured by the bond to rectify the substandard condition. The property owner shall be required, among other things, to complete all of the work required as described in the above covenant and agreement within 540 calendar days (18 months) of the date of the covenant and agreement is agreed to by all parties. In the event the terms of the covenant and agreement Planning Commission Meeting June 18, 2012 Paae 24 of 25 are not due to lack of performance as determined by the City's Public Works Director or his designee within the time of 540 calendar days (18 months), the City's Public Works Director or his designee shall make a demand in writing upon the surety to complete all work without further delay. The covenant and agreement shall be recorded and binding upon all successors in interest in the property and should be disclosed to any future property owners who may be affected by the terms of said Covenant and agreement. 24. A current letter grade issued to the business by the LA County Department of Health Services shall be properly posted at the restaurant. 25. The premises shall be maintained as a full - service restaurant at all times. Kitchen facilities are required to be open and available for food preparation during operating hours. 26. All requirements and appropriate licenses of the State of California and California State Department of Alcohol Beverage Control shall be complied with and maintained at all times. No alcohol is to be sold for the purpose of off -site consumption. Conditional Use Permit 12 -05 is for an On -Sale Beer and Wine (Type 47) alcohol license in conjunction with a bona fide public eating place only. 27. No advertisements or illuminated signs shall be displayed that are visible from the exterior of the restaurant which advertises alcoholic beverages. 28. No karaoke -type machine or audio - visual entertainment system shall be located in this restaurant without prior approval by the Rosemead" Planning Division and subject to Section 5.48 of the Rosemead Municipal Code. 29. There shall be no dancing, live music, or other live entertainment permitted at the subject restaurant without prior approval of an entertainment permit through the City Business License Clerk. 30. The hours of operation shall be posted in the front window or door. Hours of operation shall be limited to 11:00 a.m. to 2:00 a.m., daily. 31. If warranted on the basis of the City of Rosemead Public Safety or Los Angeles County Sheriff's Department incident reports, the City shall have the right to require additional security measures. 32. Violations of the conditions of approval may result in citation and /or initiation of revocation proceedings. Planning Commission Meeting June 18, 2012 Page 25 of 25 EXHIBIT "H" cn SITE m — i I I I I I le f,f irrwAw ELvD'x WA.Y SWAY F pgHpACHFS w �g, 8 na ..m le I 1 ?. I r HART s I I f R u ___ —_ —__ - - -_.. —__ - -. — r Project Narrative TGI Friday's 3518 Rosemead Blvd., Bldg. B Rosemead CA, 91770 Existing Conditions The restaurant will occupy a vacant space in the existing Rosemead Place Shopping Center. The Center is located on Rosemead Blvd. and the 10 Freeway to the south, Marshall St. to the north. TGI Friday's will be located in an approximately 7,579 sq. ft. space adjacent to the Office Depot at the south end of the Center. Proposed Development TGI Friday's is proposing to develop a new, 7,579 sq. ft. sit down restaurant with a full service bar. There will be approximately 216 restaurant seats and bar seating for 28. TGI Friday's is seeking a Conditional Use Permit for on -site alcohol sales. The proposed restaurant tenant improvement will include the interior remodel as well as minor fagade changes. The main entry will feature travertine tile flanking the door way and extending up the tower element. The signature TGI Friday's red and white awnings will be used at each window. A TGI Friday's wall sign will be featured on the west and south elevations. The existing wall stucco and paint colors will remain. No changes will be made beyond the existing building footprint. Restaurant Characteristics The Briad Group, owner and operator of the TGI Friday's restaurant, is the largest franchise operator of TGI Fridays. The first TGI Friday's restaurant opened in New York City in 1965. In 1972 after opening restaurants in Dallas and Memphis the Friday's concept went nationwide. There are currently over 1,000 TGI Friday's restaurants in 61 countries. TGI Friday's is the world's favorite gathering place for food, fun and cheer. The restaurant offers a fun, casual dining experience for the entire family. The menu features a variety of choices including, salads, steak and seafood and desserts. Friday's has continually challenged itself to provide something for everyone from introducing a partnership with the Atkins nutrition approach to the Right Portion, Right Price menu category offering a variety of smaller portion entrees at lower prices all day, every day. A full service bar offers beer, wine and spirits as well as non- alcoholic options. EXHIBIT "D" Operations TGI Friday's is a full service restaurant and bar. Store Hours: Sunday- Saturday 11:00am to 2:OOam Employees: The restaurant will have approximately 100 employees with an average of 20 staff per day shift and 40 per night shift. Alcohol Service Procedures: See attached e co C 6 O ��u 9 r c. v t + f ly i 4 P • s � ` � V ��u 9 r c. v t + f ly RED WINE Barefoot Cabernetsauvignon gym. 3so 5.50 17.00 Jacob's Creek ® shiraz i33s 6.00 18.00 Blackstone Merlot —1.150 6.50 19.50 ma��y, � {{ � � e 19.50 The ShoW® Malbec .1335 8.00 • Oyster Bay Pinot Noir .1. 125 WHITE WINE 22.00 Beringer® White Zinfandel �oL 330 5.50 17.00 n Beringel t MOSCOW cuL 335 5.50 17.00 Barefoot Chardonnay -L 350 5.50 17.00 CaVlto Pinot Grigio —4 33o 6.00 18.00 Kondall- Jackson Vintner's Reserve chardonnay roL no 8.00 20.00 Oyster Bay sauvignon Blanc gal. 3so 9.00 22.00 RED WINE Barefoot Cabernetsauvignon gym. 3so 5.50 17.00 Jacob's Creek ® shiraz i33s 6.00 18.00 Blackstone Merlot —1.150 6.50 19.50 Woodbridge by Robert Mondavl Cabernet sauvignon -1.14s 6.50 19.50 The ShoW® Malbec .1335 8.00 20.00 Oyster Bay Pinot Noir .1. 125 9.00 22.00 CHAMPAGNE Korbel Brut split col. 33a — 7.50 I ; : el1 X Blue Moon ®Belgian White Bud Light Coors Light Dos Equis Ambar Guinness® Newcastle Limited Editions Pabst Blue Ribbon Samuel Adams Boston Lager® Stella Artois Widmer Brothers's Hefeweizen Widmer Brothers's Rotator IPA Crisp Apple Sangria with Blackstone Merlot Tropical Peach Sangria with Cavit` Pinot Grigio White Pear Sangria with Barefoot Chardonnay Wild Berry Sangria with Jacob's Creek' Shiraz Sparkling Blood Orange Sangria with Beringer' White Zinfandel Raspberry Delight Sangria with Blackstone Merlot �— XX F 11 r I BOTTLED BEER Amstel ®Light Angry Orchard'" Crisp Apple Cider Bud Light's Bud Light- Platinum Budweiser® i A+ ? 0 ' Coors Light® Coronas Extra sE� .��,. Corona ® Light Heinekens' J 1 + r I (QUIUJ) iR Miller Lite® �� J�, malloo,Jc W o e , .r MOetlol Madelo ®Especial o Pacifica Shock Tap® Belgian White BEER SELECTIONS VARY BY LOCATION. ASK YOUR SERVER FOR MORE FROSTY CHOICES. Tee.wc Co wC +vie GeD32 Tai nWm s — NON- ALCOHOLIC BEER D'Doul's Premium® I�Obou�S Drink Responsibly. Drive Responsibly SANGRIAS • MARTINIS Lemon Drop Martini Washington Apple Martini Cosmopolitan Chocolate Martini 141:1 1iTt; r Fresh Raspberry Cherry Margarita Ultimate Grand Margarita Ultimate Margarita ADDITIONAL FLAVORS Pomegranate I Strawberry I Raspberry I Wild Berry I Mango MORE ULTIMATES Ultimate Long Island Tea Ultimate Electric Lemonade Ultimate Mango Mai Tai Ultimate Mudslide MOJITOS Ultimate Mojito Top Shelf Mojito ADDITIONAL FLAVORS Strawberry I Green Apple I Wild Berry I Mango I All American DRINKS FOR ALL AGES & = RedBull' ' —L 100 - -LO m1. 100 101.100 m1. 100 rol.0 cal. 110 Iced Tea caro Raspberry Tea entso Coffee cal. 10 SIGNATURE SLUSHES Cold, thirst - quenching fruit flavors over crushed ice. These slush es are the definition of refreshing. Wild Berry Lemonade ear.zvo Cherry Limeade carslo Strawberry Lemonade .1.14o Blue Raspberry 1.1160 And keep 'am coming for only.49 cents per refill. Running Red Bull° Mocktail ral. zso A delicious blend of raspberry syrup, pineapple juice, Red Bull and a touch of lemon. A, G k� SMOOTHIES Gold Medalist Smoothie rar.l4o Athick, rich whip of strawberries, banana, pineapple, coconut and grenadine. Wild Berry Smoothie 1.1,140 Nothing's wilder than sipping on this cool blended Pina Colada, strawberry and wild berry treat. Tropical Punch Smoothie 1au40 Fruityfun is swirled into this tropical blend of orange, cranberry, pineapple and cherry. Berry Strawberry Smoothie _ry What's betterthan fresh strawberries? More of them in one refreshing smoothie. FREE REFILLS ON ALL FOUNTAIN DRINKS, ICED TEAS & COFFEE. WE OFFER SENIOR CITIZENS NON - ALCOHOLIC HOT BEVERAGES AT HALF PRICE. "Coca -Cola; "Diet Coke,"Sprite," "Minute Maid" and "Dasanr are registe,edtrademarksofThe Coca -Cola Company. All rights reserved. 1tn=remmon CZh4A3 ®M12TGInidny'slne. `ink Rasporoby. Wye Responsibly. Dip TAPA -TIZER SKEWERS BLACK ANGUS SIRLOIN* Japecesecat. no Mediterranean cat. 620 9.99 GRILLED CHICKEN JaPaac :e rauso Medirerranean cot. a5o 8.99 E Your choice of culinary style: Japanese Hibachi: Marinated in a garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. Mediterranean: Grilled in a lemon- garlic sauce and served with tzatziki cucumber yogurt sauce on the side. i Three appetizer skewers served with grilled pita and ginger -. lime slaw. NEW Warm Pretzels with Craft Beer- Cheese Dipping Sauce coition Thick, warm pretzels served with our creamy craft beer - cheese dipping sauce made with regionally crafted beer, garnished with crispy bacon and green onions. 8.29 Crispy Green Bean Fries cot. goo Crisp green beans breaded and fried golden brown. Served with a Cucumber - Wasabi Ranch dip. 7.99 Buffalo Wings et.73o -Ogo Go boneless or traditional with your choice of sauces ranging from mild to spicy. Served with celery and Elea Cheese or Ranch dressing. 9.99 CHOOSE Tennessee BBD I Garlic P.....R I Caribbean RUn I Classic RURalo I Scorching Hot YOUR SAUCET 0. E,,,'.IIoANn,U,NUD, rII RIG FLAVORS. SMALLER SERVINGS DELICIOUS SELECTIONS UNDER 750 CALORIES. •CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. TeF -WC Gammon G,I -AA2 ..olaIPo.,1I aneRxaem..r.e OamE6 Ta aretl unae . Ueznn¢ ro 10 1111.11 me. ®]mv¢x ozmels —nil nclhreservea. R Tuscan Spinach Dip orriiio Spinach, artichoke hearts, sauteed onions and bell peppers blended with Parmigiano and Romano cheeses then topped with diced tomatoes. Delivered hot to your table with crisp tostada strips. 8.99 Southwest Chicken Quesadilla eouo3o Spicy chipotle chicken stuffed in a crispy tortilla with melted Monterey Jack and Cheddar cheeses. Served with roasted salsa, pico de gallo, crisp lettuce, sour cream and hand - chopped cilantro. 9.29 Loaded Potato Skins car 2030 These signature Friday's® potato skins are fully loaded with melted Cheddar cheese and crispy bacon and served with sour cream and green onions. 8.99 NEW Loaded Skillet Chip Nachos .,.,s2R Home -style potato chips with melted cheese and bacon crumbles, stacked In a skillet and smothered in White Cheddar queso. Garnished with more bacon crumbles and green onions. 9.29 Spinach Florentine Flatbread J= .L. 440 Crisp, oven -baked flat bread topped with spinach and artichoke heart spread and a bruschetta mix of diced tomatoes, garlic and fresh basil. 7.99 Pan - Seared Pot Stickers c.Es4o Steamed, pan- seared pork dumplings. Served with a Szechwan dipping sauce. 8.99 Sesame Jack Chicken Strips -tttoo Tender, panlco- coated chicken breast strips tossed in a Jack Daniel's° glaze then topped with toasted sesame seeds. 9.59 NEW Chip'n' Dip Trio 950 Warm, crisp tostada strips served with three savory dips: White Cheddar queso, Classic Mediterranean Hummus and salsa. 8.49 Fried Mozzarella roE. Crispy and golden on the outside, hot and gooey inside. Served with marinara sauce. 7.99 Cheeseburger Sliders' ro1.94o Three mouthwatering mini burgers made with all - beef patties served with lettuce, tomatoes, pickles and onions. Topped with American cheese and caramelized onions. 9.29 NEW Classic Mediterranean Hummus -L.mto Savory hummus layered with a bruschetta mix of fresh Roma tomatoes, garlic and basil then topped with creamy yogurt, fresh jalapeno, Sriracha sauce and green onions. Served with warm pita bread. 7.S9 Friday's ®Three- For -AII CoL1910 Our big- enough -to -share platter features a trio of our most famous appetizers: Loaded Potato Skins, Fried Mozzarella and our spicy Buffalo Wings (choose your wing sauce), complete with sour cream and green onions, marinara sauce and celery sticks with Bleu Cheese or Ranch dressing. 12.99 Jack Daniel's® Sampler W 1940 Because Jack makes everything better. Crispy Cajun shrimp, Asian - inspired Sesame Jack" Chicken Strips and Jack Daniel's' glazed baby back pork ribs. 14.99 Nachos Grande aai isto Warm, crisp tostada chips piled high with diced chargfilled chicken, spicy jalapenos and pico de gallo, smothered with melted cheeses. Served with a side of sour cream and guacamole atop fresh shredded lettuce. 10.59 Shrimp Cocktail AVJ1 _ttoo Twelve cocktail shrimp served chilled with cocktail sauce and fresh citrus wedges. 9.99 J 1 ti op Y •I� l 7 v, PIGHTPOHPONPI CTPW¢ I BIG RAVORS. SMALLER SERVINGS. DELICI0U55ELE410NS UNDER 750 CALORIES. 'CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. TBGW C,m Cal.S /v2 Oz 2 IF'idzY�Ine.Tnevzaemzrk Jn DANIEVSI..eee unaeruaneeaei6l faazve me ®zoevzvx WUlers —Wl nenu,¢ervea. I NEW Strawberry Fields Salad -1.600 Fresh balsamic- marinated strawberries, shaved Parmesan, Goat cheese and glazed pecans served over mixed greens tossed with Balsamic Vinaigrette dressing. 8.49 Add grilled balsamic chicken for 1.99 ew. wRh chicken BLo 7r Balsamic Glazed Chicken Caesar Salad &N EW ml sea Balsamic- marinated chicken breast fire- grilled and drizzled with balsamic glaze. Served with chopped romaine tossed in Caesar Vinaigrette with shaved Parmesan, crunchy croutons and fresh grape tomatoes. 9.99 Pecan - Crusted Chicken Salad Tw.iBoo Warm, crispy pecan- crusted chicken breast served over chopped romaine and mixed greens tossed in Balsamic Vinaigrette with dried cranberries, Mandarin oranges, sweetened pecans, celery and Bleu cheese. 11.59 Chiputle Yucatan Chicken Salad .I. ASO Roasted pulled chicken breast seasoned with garlic, oregano & blackening spices. Served over mixed greens and romaine tossed with avocado, mixed cheese, tomato, red onion, cilantro and tostadas. Drizzled with Avocado Vinaigrette and chipotle crema. 9.99 SALAD DRESSI Grilled Chicken Cobb Salad G ?V cuL590 Avocado Vin aigrette ml. 32o Balsamic Vinaigrette cal. Balsamic- marinated chicken breast fire- grilled and drizzled with 4so, Bleu Cheese mi ago, Caesar Vinaigrette wL leo, balsamic glaze. served over chopped romaine with sliced avocado, Haney Mustard em. 470, Low Fat Balsamic Vinaigrette grape tomatoes, hard - boiled egg, applewood- smoked bacon and .1.130, Ranch ml. 32o, Thousand Island ME 460 crumbled Bleu cheese and choice of dressing. 9.99 RPRP WHEN ORDERED WITH CAESAR VINAIGRETTE OR LOW FAT BALSAMIC VINAIGRETTE Mashed Potatoes .1.390- 100dedml.930 Mashed potatoes stuffed with Cheddar cheese and topped with green onions. 2.99 Make them loaded with bacon and more cheese add 1.79 House Salad mL210- Wthh--N m1. 290 A crisp mix of romaine lettuce, tomatoes, cucumber slices, mixed cheese and croutons. Served with a garlic breadstick. 4.59 With bacon add .59 Caesar Salad .L270 Crisp romaine lettuce and tomatoes tossed in our Caesar Vinaigrette dressing topped with Parmesan and Romano cheese and garlic -butter croutons. 4.59 Southwest Wedge Salad eol.4so A crisp iceberg wedge topped with diced tomato, red onion, avocado, tostada chips, Monterey Jack and Cheddar cheese. Dressed with Avocado Vinaigrette and chipotle crema. 4.59 Classic Wedge Salad .1.62o Bleu cheese dressing, applewood- smoked bacon, diced tomato and crumbled bleu cheese atop a crisp iceberg wedge. 4.59 Broccoli Cheese Soup Bowl 4.99 ruL300 French Onion Soup Bowl 4.99 mleeo Soup of the Day Bowl 4.99 caL250 - 500 Basket of Garlic Breadsticks 2.59 ew. 790 Broccoli 2.99 Chef's Vegetable Selection 2.99 .L1s0 Baked Beans 2.99 ew. zlD Coleslaw 2.99 .Liza Basket of Fries Friday's ° Fries .L soo or Sweet Potato Fries 2.99 cel. /Bo Parmesan Steak Fries 3.99 _C660 Baked Potato 2.99 .L16o li[lili BIGHTPORna N..PEIQ I BIG FLAVORS. SMALLER SERVINGS. DELICIOUS SELECTIONS UNDER750 CALORIES. TBG- CO,m Ca44/12 ®2012 TGI FntlaYz lnc.The[ratlemark 1p[K OPNIEL'Skuzetl untlorllcenze<e TGI FNJayz lne ®20131ack �anlel'z —pll neM1ti reservetl. NEW Korean Steak Tacos* roLaso Three corn tortll Ias filled with strips of marinated Black Angus flat iron steak then topped with ginger -lime slaw, cucumbers, fresh cilantro, basil and Sriracha sauce, Served with jasmine rice pilaf. 9.99 Buffalo Chicken Sandwich 9tlll.d.L 580,,ri olyd 690 A grilled or crispy chicken breast is basted with spicy Buffalo sauce, then served with shredded lettuce and tomato on toasted Ciabatta bread. Served with a side of Bleu cheese dressing and spicy Buffalo sauce. 9.59 Jack Daniel's® Chicken Sandwich cnL „4D Grilled chicken breast basted in lack Daniel's' glaze and topped with applewood- smoked bacon, mixed cheese, Cajun- spiced fried onion strings, lettuce, vine ripe tomato, pickles and lack Daniel's* mayo. Served on a brioche bun. 9.79 California Club rnl.azo Mesquite- smoked turkey breast, applewood - smoked bacon, ham and Monterey Jack cheese on toasted ciabatta bread with romaine lettuce, tomatoes, avocado and mayo. 9.29 Tennessee BBQ Pulled Pork Sandwich eAL 990 Slow- cooked pork tossed with our own Tennessee BRQ sauce then basted with Jack Daniel's' sauce atop a toasted brioche bun with pickles and Cajun- spiced fried onion strings. 9.59 NEW Triple Stack Reuben ror. oo Corned beef brisket and melted Swiss with caramelized onions, sauerkraut, Thousand Island dressing and horseradish spread sandwiched between three slices of toasted light rye. 9.99 Caribbean Chicken Sandwich 2,o Seasoned, fire - grilled chicken breast basted with Caribbean Rum sauce. Served on a bun with sour cream, pineapple pico de gallo, cilantro, avocado and a side of sweet potato fries. 9.59 .............................................................................................................. ............................... ALL SANDWICHES COME WITH CHOICE OF FRENCH FRIES cot z,A, HOME -STYLE POTATO CHIPS cot A., or COLESLAW,m. uo SUBSTITUTE SWEET POTATO FRIES cot ago or SIDE SALAD WITH YOUR CHOICE OF DRESSING It zo- me draumg FOR AN ADDITIONAL $1.79 .............................................................................................................. ............................... } CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. 7BG GCOmmen Cal41U ®2012 TGI Friday's Inc The trademark JACK DANIEL'S Is used umor license to T4l nitlay'a Inc . ay.0 Jack Daniel'¢ - All lighls le —car. 01AS a Cheeseburger* Cni,,,a Classic fire- grilled Black Angus burger topped with melted American cheese. 8.49 Hamburgerrm.910 7.99 NEW Sedona Black Bean Burger -r.,,6o A spicy black bean patty topped with chipotle mayo melted pepperjack and cheddar cheeses, balsamic - glazed onions and sliced avocado. 8.99 Turkey Burger cat 990 A perfectly seasoned ground turkey patty fire - grilled then topped with classic garnishes. 8.79 al Jack Daniel's® Burger* M.1360 Signature lack Daniel's'sauce, applewood- smoked bacon and melted Provolone cheese atop a fire - grilled Black Angus Beef Burger. 9.99 NEW Spicy Craft Beer- Cheese Burger* Car 22o Our creamy craft beer- cheese sauce made with regionally crafted beer tops this Black Angus burger along with fresh sliced jalapenos, breaded fried jalapenos, chipotle mayo, lettuce, tomato and guacamole. 9.99 Kansas City BBQ Burger* causio Signature BBQsauce, applewood- smoked bacon, melted New York Cheddar cheese, Cajun- spiced fried onion strings and sweet chow -chow relish atop a fire - grilled Black Angus burger. 9.99 New York Cheddar & Bacon Burger* 1.1.1410 Sharp New York Cheddar, applewood- smoked bacon, Cajun- spiced fried onion strings and a sweet chow -chow relish atop a fire- grilled Black Angus Beef Burger. 9.99 ALL BURGERS COME WITH CHOICE OF FRENCH FRIES ,or. zso, HOME -STYLE POTATO CHIPS cat.. aoo, OR COLESLAW MI. 120. SUBSTITUTE SWEET POTATO FRIES ,ar. csD OR SIDE SALAD WITH YOUR CHOICE OF DRESSING -1.213-n. messing FOR AN ADDITIONAL $1.79 'CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. TINVCCwnneare4 /12 W012 101 RItlaV'c Inc. The had-6 JACK DANIELS is used under license 11 Tel hiday's Inc. 02012 Jad Danlel'a - AD cards ,eses1s, Jack Daniel's® Ribs & Shrimp .1.1220 Full rack of slow- cooked, fall- off - the -bone tender baby back pork ribs basted in Jack Daniel's' sauce paired with Cajun- spiced shrimp. Served with seasoned fries and coleslaw. 21.49 Jack Daniel's" Ribs _i,5 Full rack of slow- cooked, fall- off - the -bane tender baby back pork ribs fire- grilled and basted with Jack Daniel's' sauce. Served with seasoned fries and coleslaw. 18.99 Jack Daniel's® Flat Iron* ccr.5sB Aged, hand -cut 8 -ounce Black Angus steak tire- grilled and basted with Jack Daniel's' sauce. Served with your choice of two sides. 14.99 Jack Daniel's® Sirloin & Shrimp* _L,D,o 10 -ounce Black Angus sirloin fire- grilled and basted with lack Daniel's' sauce paired with crispy Cajun - spiced shrimp. Served with your choice of two sides. 21.49 lack Daniel's® Chicken & Shrimp c,l Sze Tender grilled chicken breast glazed with lack Daniel's' sauce paired with crispy Cajun- spiced shrimp. Served with your choice of two sides. 17.99 JACK DANIEL'S® PREMIUM ENTREES MARINATED IN A WHISKEY BRINE WITH CITRUS, SOY AND GINGER. FIRE - GRILLED AND BASTED IN OUR SIGNATURE JACK DANIEL'S° GLAZE. SERVED WITH JALAPENO CORNBREAD,AND YOUR CHOICE OF TWO SIDES. Jack Daniel's Black Angus Rib -Eye & Grilled Shrimp Scampi* ca,360 10 -ounce Black Angus rib -eye fire- grilled to order and glazed with lack Damel's'sauce then paired with jumbo butterflied shrimp, charbroiled shell -on with a garlic - tomato scampi sauce. 21.99 Jack Daniel's® Black Angus Rib -Eye* rro6o 10 -ounce Black Angus rib -eye fire- grilled and glazed with lack Daniel's' sauce. 19.49 k n,1rr2 } 5 �'T 11 o SIGNATURE SIDES lack Daniel's® Chicken ccL620 BAKED POTATO m115 -BROCCOLI mL M I CHEF'S VEGETABLE SELECTION m11AP Two fire - grilled chicken breasts basted with Jack NEW CHIPOTLE ROASTED CORN ON THE COB mI 2W COLESLAW m1.120 Daniel glaze. Served with your choice of two sides. FRENCH FRIO m12 - M45HED VOTATOESml 210- PARMESAN STEAK FRIES mG. 15.99 SWEET POTATO FRIO mI 35 -NEW TOMATO MOZZARELLA SAUD m1.9B 'CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM 15 COOKED TO ORDER. TA4 CCommon C,H /12 @M2TGl F6d,VlIn.Th, rc1d1M1AJACe DANIELS E u :m underlrn... m TGI FndryY I— EMU J,,k D..,nit —All neh6 reserved. a L 1L psr Black Angus Sirloin Fusion Skewers* Two entree skewers often der fire- grilled Black Angus Beef prepared with your choice of culinary style. 11.99 Japanese Hibachi: —1.1390 Marinated in garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. ' Mediterranean: .1.zazo Grilled in a lemon- garlicsauce and served with a tzatziki cucumberyogurt sauce on the side. Served with jasmine rice pilaf, chef's vegetable selection and grilled pita. 10 oz. Sirloin* _t600 Fire - grilled then topped with maison butter. Served with your choice of two sides. 17.99 10 oz. Sirloin & Grilled Shrimp Scampi* -L900 Topped with maison butter paired with jumbo butterflied shrimp, charbroiled shell -on and served in a garlic and tomato scampi sauce with your choice of two sides. 21.99 10 oz. Sirloin with Langostino Lobster* Rac5o Fire - grilled and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted Alfredo sauce. Served with your choice of two sides. 20.99 Rib -Eye with Langostino Lobster* .1.650 10 -ounce Black Angus rib -eye whiskey -h rined and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted Alfredo sauce. Served with your choice of two sides. 21.49 Rib-Eye' 10 -ounce Black Angus rib -eye, fire- grilled to order then topped with maison butter. Served with your choice of two sides. 18.99 Petite Sirloin & Half -Rack of Ribs* .,Cosa 6 -ounce filet -style cut topped with maison butter paired with a half -rack of slow- cooked, fall- off - the -bone tender baby back ribs, basted in Tennessee BBq sauce. Served with your choice of two sides. 19.59 Petite Sirloin* JW — I370 6 -ounce filet -style cut fire- grilled then topped with maison butter. Served with choice of two sides. 12.99 Flat Iron* Go.38o 8 -ounce cutfire- grilled then topped with maison butter. Served with your choice of two sides. 13.99 SURF IT GRILLED ,GG UP. ADD SHRIMP • SAUTEED:,, e,G FOR 3.99 • FRIED....,, ................................................................................................................................. ............................... SIGNATURE SIDES BROCCOLI cRLso e CHEF'S VEGETABLE SELECTION gym. HAT e COLESLAW G izo NEW CHIPOTLE ROASTED CORN ON THE COB - tzzo • FRENCH FRIES SWEET POTATO FRIES -[400- PARMESAN STEAK FRIES mL G60- MASHED POTATOES mL IlO BAKED POTATO c.L150 e NEW TOMATO MOZZARELLA SALAD cGL90 ................................................................................................................................. ............................... STEAHCGGNING I RARE MEDIUM RARE MEDIUM MEDIUM WELL WELLOGNE TEMPERATURES COOLREDCENTER WARM RFD CENTER HOTHNNCENTER SUGHTLYPINK NO PINK CENTER ;CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER, JW RIGHT GLON RIGHT PRIM I BIG FLAVORS. SMALLER SERVINGS. DELICIOUS SELECTIONS UNDER 750 CALORIES. 03033 iGI Fntlxy's lnaiFelndemnklp[K OpNIEL'S is usetl un @rllxense loTGl FndaV�lna. ®M131a�k Ganlel'x —/dl eleM1ls reserved. GIVE ME MORE EXTRAS: Add a Wedge Salad, House Salad, Caesar Salad or Soup for 2.99 I NEW Caribbean Rum Spiced Ribs 1.1.1410 Tender, well- seasoned baby back ribs glazed with a jerk inspired Caribbean Rum sauce. Served with crispy sweet potato fries and coleslaw. Garnished with pineapple pico de gallo. 18.99 Baby Back Ribs mi,eso Slow- cooked and basted in Tennessee BBQ sauce then fire- grilled till they're fall- off - the -bone tender. Served with seasoned fries and coleslaw. 17.59 Pepper- Crusted Pork Chop m. ,go Our bone -in pork chop is seasoned with pastrami - pepper seasoning, grilled to perfection and topped with brown gravy. Served with Cajun- spiced fried onion strings and creamy mashed potatoes. 11.59 oragonfire Salmon ,tw�!v - c.L590 Norwegian salmon fillet fire - grilled and glazed in a Kung Pao sauce. Served with pineapple pico de gallo, Mandarin oranges, ginger -lime slaw and steamed broccoli. 14.99 Sizzling Fajitas` Served on a skillet of roasted onions, red & green peppers and rice with hot flour tortillas, guacamole, pico de gallo, sour cream and Cheddar cheese. Steak Fajitas': -l.,szo— Marinated, fire- grilled steal(. 14.99 Chicken Fajitas: mL,95o — Chipotle- grilled chicken breast, 13.99 Fajila Combo': .4 saw— Chipotle- grilled chicken breast and fire - grilled steak. 14.99 Fish & Chips l.sso Served with fries and tartar sauce. 11.59 Grilled Salmon with Langostino Lobster .,..52o Norwegian salmon fillet fire- grilled and topped with a saute of langostino lobster and cremini mushrooms in a zesty roasted Alfredo sauce. Served with your choice of two sides. 18.99 Friday's® Shrimp SDI. 73a A dozen crispy, golden brown shrimp. Served with seasoned fries and cocktail sauce. 13.59 G 5 If '' gleHTrogTION gIGHi1'al[[ I BIGFLAVORS_ SMALLER SERVINGS. DELICIOUS SELECTIONS UNDER 75D CALORIES. *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM 15 COOKED TO ORDER. TeG -wee —Cab4n2 CIDIZTGI Fn&v s In The,.memvkl K DANIEVS' umR unae, rame,u T.l 1111.11 .1.1 1a o 1M 11 -nn a @Ma reserved. GIVE ME MORE EXTRAS: 1W L3 Add a Wedge Salad, House Salad, Caesar Salad or Soup for 2.99 Chicken Piccata Pasta rotuoo Citrus - seasoned chicken breast is sauteed with California heirloom garlic, artichoke hearts, roasted red peppers, and capers then tossed with multi -grain angel hair pasta and a lemon white wine sauce with a touch of fresh basil. 13.99 Bruschetta Chicken Pasta _,92o. Multi-grain angel hair pasta tossed in garlic, basil and Roma tomato marinara. Topped with tender strips of fire - grilled chicken breast. Finished with balsamic glaze and Parmesan shavings. 12.99 Sizzling Chicken & Cheese.L Loo Sauteed garlic marinated chicken. Served over melted cheese with onions, peppers and creamy mashed potatoes. 12.99 Sizzling Chicken & Shrimp wino Sauteed garlic- marinated chicken and shrimp tossed in a bruschetta marinara. Served over melted cheese with onions, peppers and creamy mashed potatoes. 14.99 Cajun Shrimp & Chicken Pasta _�toio Tender chicken and shrimp sauteed with red bell peppers then tossed with al dente fettuccine ribbons in a spiry Cajun Alfredo sauce. Finished with Parmesan shavings. 13.99 Chicken Fingers OR,000 Crispy and golden brown on the outside, tender and juicy inside. Served with Honey Mustard dressing and seasoned fries. 10.99 Prime Rib Pasta _o irzo Prime Rib sauteed and tossed with red onions, mushrooms and curly lasagna noodles in a creamy rich brown sauce. Finished with sour cream and green onions. 11.99 Dragonfire Chicken / .1.670 Fire - grilled chicken breast glazed in a Kung Pao sauce. Served overjasmine rice pilaf with pineapple pico de gallo, Mandarin oranges and fresh steamed broccoli. 10.99 Parmesan - Crusted. Chicken w7go A sauteed chicken breast basted with Caesar Vinaigrette dressing, then finished with a Parmesan -crust topping. Served with three - cheese tortelloni tossed in spinach Alfredo sauce and a side of our fresh tomato Mozzarella salad. 9.59 Grilled Chicken Fusion Skewers Two entree skewers prepared with your choice of culinary style. 10.99 Japanese Hibachi: L333o Marinated in garlic and black pepper soy sauce, grilled and basted with a miso glaze and garnished with sesame seeds. Mediterranean: —Limo Grilled in a lemon- garlic sauce and served with a tzatziki cucumber yogurt sauce on the side. gIF.Ur1..UNIIGHr INWI I RIG FLAVORS. SMALLER SERVINGS. DELICIOUS SELECTIONS UNDER 750 CALORIES. 'CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODHORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. iBG -WC LOmrtan Lal.q /12 b10�2iGIRbay's lnv'. Served with jasmine rice pilaf, fresh vegetable medley and grilled pita. 3 COURSES FOR 2 PEOPLE $20 Cajun Shrimp & Chicken Pasta 3 Share Any Dessert Oreo• Madness Vanilla Bean Cheesecake Chocolate Peanut Butter Pie Salted Caramel Cake Brownie Obsession" Red Velvet Cake 9&_ 10 -oz. Sirloin Dragonfire Salmon Jack Daniel's' Chicken & Shrimp Jack Daniel's' Chicken Shnmp Cgcktmf *Upgrade price per person. One or both guests can take advantage of this valuable offer. `CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FODDBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. .en.wcammen c.i airs azonra x,ra.v:�� =. Share a Shrimp Cocktail 2 (Alternative appetizers can be chosen in place of Shrimp Cocktail at equal or lesser value. Not valid torsampler platters.) Cajun Shrimp & Chicken Pasta 3 Share Any Dessert Oreo• Madness Vanilla Bean Cheesecake Chocolate Peanut Butter Pie Salted Caramel Cake Brownie Obsession" Red Velvet Cake 9&_ 10 -oz. Sirloin Dragonfire Salmon Jack Daniel's' Chicken & Shrimp Jack Daniel's' Chicken Shnmp Cgcktmf *Upgrade price per person. One or both guests can take advantage of this valuable offer. `CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FODDBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. .en.wcammen c.i airs azonra x,ra.v:�� =. Choose Two Entrees 2 Bruschetta Chicken Pasta Dragonfire Chicken Petite Sirloin* Chicken Fingers Friday's Shrimp Pepper- Crusted Pork Chop Cajun Shrimp & Chicken Pasta 3 Share Any Dessert Oreo• Madness Vanilla Bean Cheesecake Chocolate Peanut Butter Pie Salted Caramel Cake Brownie Obsession" Red Velvet Cake 9&_ 10 -oz. Sirloin Dragonfire Salmon Jack Daniel's' Chicken & Shrimp Jack Daniel's' Chicken Shnmp Cgcktmf *Upgrade price per person. One or both guests can take advantage of this valuable offer. `CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FODDBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. THIS ITEM IS COOKED TO ORDER. .en.wcammen c.i airs azonra x,ra.v:�� =. Savor. And Save, Spinach Florentine Flotbread STARTERS I Spinach Florentine Flatbread .A � Savory Soup of Your Choice -- - Fried Mozzarella y Pan - Seared Pot Stickers _ Crispy Green Bean Fries Classic Wedge Salad White Cheddar Spicy Beef Queso ENTREES Bruschetta Chicken Pasta Fridays Shrimp Balsamic Glazed Chicken Caesar Salad Parmesan Crusted Chicken Black Angus Cheeseburger' Dragonfire Chicken Tennessee BBQ Pulled Pork Sandwich Korean Steak Tacos Chicken Fingers `- Ghocolote Peonut Butter DESSERTS / r Oreo Madness Vanilla Bean Cheesecake Chocolate Peanut Butter Pie Salted Caramel Cake • • FA j: ..........._ .................... ................................... .........:......... _... . • _.. ....... _..._..... Friday's® Freeze Smirnoff' Vodka and orange sherbet in a fantastic freeze. ..........._ ............. ............_........... ... ......... . ...... ......... ............. ..... --- ........... r66we Cemmen C.L4 /12 r =a�se.rem 'U rcFSIT®.reUd— .tmror.r, rasa am �H. am ,..ma�„d.rua. :..Tn.RESSez n.a.mm.Ra 1n1. I -,R.a 1E.U1 BU - � TTERCUPS. na Dnig. ... ... aunaer R—,,.® S TGnaaR y %1— 46sess7on ... i Brownie Obsession' CnLI24t A warm brownie covered in Ghirardelli* chocolate -fudge sauce, vanilla ice cream, cam me] sauce and pecans. 5.99 Oreo° Madness [aL13I5 P .�. i vanilla ice cream sandwich made with OREO 'wafers with chocolate and caramel sauces. 5.99 Chocolate Peanut Butter Pie C.I. ]]O Peanut butter graham cracker crust filled with layers of chocolate ganache and fluffy peanut butter mousse topped with whipped cream and a Reese's' Peanut Butter Cup. 5.99 NEW Salted Caramel Cake rozmo Vanilla cake layered with salted caramel and vanilla pudding, drizzled with caramel sauce and topped with a thin slice of caramel cookie. Served with a scoop of vanilla Ice cream. 5.99 Red Velvet Cake ror. zso Indulge yourself in moist, chocolaty red velvet cake layered with cream cheese frosting and paired with vanilla ice cream. 5.99 Ultimate Strawberry Shortcake nor. 74a There's nothing short about ill Rich, buttery pound cake layered with vanilla ice cream, strawberries and whipped cream. 5.99 Vanilla Bean Cheesecake i..97o Made with real vanilla beans and layered with white chocolate mousse and shavings. Baked In a vanilla graham cracker crust. Served with afresh strawberry. 5.99 Friday's° Not Fudge Sundae .1.. Warm and gooey hot fudge sauce drizzled over vanilla ice cream, topped with rhnnncd ncranc -hin—d rraam and a rh-- S QQ r� 1. F R I DAYISO LUNCH Available Monday through Friday 11AM -3PM 5.99 OPTIONS Grilled Chicken Cobb Salad _f3Jo Balsamlc- marinated chicken breast fire - grilled and drizzled with balsamic glaze. Served over chopped romaine with sliced avocado, grape tomatoes, hard - boiled egg, applewood- smoked bacon and crumbled Bleu cheese and choice of dressing. Turkey Burger - ,..ago , A perfectly seasoned ground turkey patty fire- grilled then topped with classic garnishes. Bruschetta Chicken Pasta rnfu4o Multi -grain angel hair pasta tossed in garlic, basil and Roma tomato mariners. Topped with tender strips of fire - grilled chicken breast. Finished with balsamic glaze and Parmesan shavings. 6.99 OPTIONS Buffalo Chicken Sandwich 9dlled ml. 590, crispy... 660 A grit led or crispy chicken breast is basted with spiry Buffalo sauce, then served with shredded lettuce am i tomato oa toasted Clabana bread. Served with a side arnica Cheese dressing and spicy Buffalo sauce. Balsamic Glazed Chicken Caesar Saladrnf.35o Ba Ise mlc- marinated chicken breast fire- grilled and drizzled with balsamic glaze. Served with chopped romaine tossed In Caesar Vinaigrette with shaved Parmesan, crunchy croutons and Fresh grape tomatoes. NEW Strawberry Fields Salad .1.410 Fresh balsamic- marinated strawberries, shaved Parmesan, goat cheese and glazed pecans served over mixed greens tossed with Balsamic Vinaigrette dressing. 7.99 OPTIONS California Club rul.870 Mesquite smoked turkey breast, crispy bacon, ham and Monterey Jack cheese stacked on toasted Ciabaua bread with tomatoes, Romaine lettuce, avocado and mayonnaise. Jack Daniel's° Burger'.1.1360 Signature Jack Daniel's' sauce, applewood- smoked bacon and melted provolone cheese atop a fire- grilled Black Angus Beef Burger. Tennessee BBQ Pulled Pork Sandwich r,d 990 Slow- cooked pork tossed with our own Tennessee BBQ. sauce then basted with lack Daniels' sauce atop a toasted brioche bun With pickles and Cajun- spiced fried onion strings. NEW Strawberry Fields Salad with Chicken cnL 810 Fresh balsamic - marinated strawberries, shaved Parmesan, goat cheese and glazed pecans served over mixed greens tossed with Balsamic Vinaigrette dressing. Pecan - Crusted Chicken Salad cnL. 550 Warm, crispy pecan - crusted chicken breast served over chopped romaine and mixed greens tossed in Balsamic Vinaigrette with dried cranberries, mandarin oranges, sweetened pecans, celery and bleu cheese. Cheeseburger' .w.. mo Our classic cheeseburger topped with melted American cheese. COMBOS Half California Club & House Salad Half California Club & Soup FRIDAY'S° ENDLESS LUNCH (Add $3.00 after 3pm and on Saturday and Sunday.) ENDLESS REFILLS OF: SOUP: Broccoli Cheese or Soup of the Day SALAD: House Salad with your choice of dressing or Caesar Salad BREAD: Our signature breadsticks DRINK: Icad tea, coffee or soft drink ALL BURGERS AND SANDWICHES COME WITH CHOICE OF: FRENCH FRIES cut. 4lo, HOME -STYLE POTATO CHIPS J. coo, OR COLESLAW cot rze. SUBSTITUTE SWEET POTATO FRIES rot a.OR SIDE SALAD WITH YOUR CHOICE OF DRESSING ml. 20- „eeresaw FOR AN ADDITIONAL $1.79 During lunch, -take $2 off any Dessert For parties of O or more, an 18%gratuity plus applicable sales tax will he added to your check. Please feel free to raise or lower this gratuity at your discretion. Fit' ry's' sift Cards are available in $lo, $25 and $50 demntiv mins, If you have a specific food allergy or secial request, please ask to speak with a manager. Children's Menu available for kids 12 and younger. 'CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPEOALLY IF YOU HAVE CERTAIN MEDICAL COMMIT DNS. THIS ITEM IS COOKED TO ORDER. in0.WCCOmmon CaLA /]2 ®Sn12 TGI EXtlaV�lr ¢.ibe[ntlemarklPCxnPNIEL'S¢ua'etl untl¢rllrevamrGl FldaV's lne ®]011laak nanlel's- Pllrlgbn miervnd. Fndlox LUnaM1aN¢rnlltl umil3pm Mmtlay� nidry greresFtlealwbdkbrve ,age;auAesarmrigs. pn¢s antl paTaipanen mrynry, wbllervpplkr lase Limaetl eme only xeM1lbonlyonx =kalaNroupandsalad 0 0 p� m Q Wd� 0a NO26 WZW W.WW Nm W 2 02N LLW� — n C'JN LL . ui UU� jW U ZW p W URNS F ?woe KioUmQ p LL nu W[l O M 0 J N" O iy am c� a; q� o y M o N V M 7 C_ z z OU H O�_ p W J N Z W0 F9 3 w2 600 j _ F N N LL a 4 2 J JpUJ gN�ui W a l QZYWFI= �UVyWILW QWYKJUU�W[pN �IayU ,1 -UIyW UI N QKW , Zm - FKo NhQ 0= ,,- ZON0O2m. zw N ,, W 0 0 2, a Z Z m m NJ?S� M"W O QWp O w�jF��NSf p� Yo W O �� QF -J QN WORU'LL' Clj to O;nw�KN Z W W W OUQQ O' ZN2000mZI�UWW U U LL Z J W Z N Q 2 2fL y d C J v 0 W U' <a O U > F Q LL U lIN O Q�1 � ?U' Ol WALL SIGN - W45R al m 0 v v w: .e e 0 .. mN 5500 5700 P6K 6800 9500 • • • • • Stop -sign is a vacuum formed painted acrylic face that is backlit with fluorescent lighting and accented with a brushed metal cabinet. We typically designate this type of signage on exterior feature walls that are located on sides of the building. BUILDING SIGNAGE DIVI -1.1 -2 EXTERIOR DESIGN DETAILS EXHIBIT "F" 0 � wa tt o �i caiz rur ZOOUQ ZK y_ N, ImQW!/xl J� Z? p ? rllN NZJO - O- ow wwwo d - a- ow n5Y' �4 wa�a o w �� JUU'22 ¢ZW�V 4 J NJ �J U� UI 4 j �d wZO T� w K TiO4 K�41Q� WW (9K Zj QZ W<S� U u1 n ¢ 3p o5 j F ttm OwsO J 3°d ti3ia k zz Q o Do �� m N Nw N 2r O Ili 3 QO�m W 6m u £ \ CF C: 09 UII N N� m y v � N s m "> v U LL _ r m - W t7 (V - r J v N . J BUILDING SIGNAGE 27 -foot tower. A smaller and more economical 10 -foot flat A .z -.z wxrc `O og U O m % U w # 6 E aw i O rm CL N. x V N o wl N r ��u Z. a do JU F M a �$ J v N . J ss� 10' -6" TUMBLER - DETAILS 5600 • r N 3 3 >o c� oll m= >m m- 5700 PGK • • 6800 9500 • A 14 -foot dimensional and rounded tumbler is featured on the BUILDING SIGNAGE 27 -foot tower. A smaller and more economical 10 -foot flat " .z -.z ss� 10' -6" TUMBLER - DETAILS 5600 • r N 3 3 >o c� oll m= >m m- 5700 PGK • • 6800 9500 • A 14 -foot dimensional and rounded tumbler is featured on the BUILDING SIGNAGE 27 -foot tower. A smaller and more economical 10 -foot flat tumbler mesh panel is featured on the 23 -foot tower. D IV I - 1 . 1 . 1 — 1 7 7 EXTERIOR DESIGN DETAILS ..P,L z a¢W °am c �11 U�W@ LLom yi/ l,um, ��i iy E a U`ut INS.' j� uO+Qmw LL oz U J pg w F UO �� P.Z ._.�y- _._.... .b / aim , - M. , 7Wz N z a¢W °am c �11 U�W@ LLom yi/ l,um, ��i iy E a U`ut INS.' p 0 n F� L W tJ J Z O O_ U p N ? O Q O U � � w w z m x rc q m ; a zQ '' w =, V UD QO QQ WZ p m� I J� U_WNN LL p U3K LLs3� -: 19 w� m M g m 2rd �o a w' tt 3 z, i N' F' z K U Q x O U W ___ p o W -- LS ,Wi I F m Z Z m W LL W N j� uO+Qmw LL oz U J pg wc�LL p¢ F W�-1rc ._.�y- _._.... J�Jm2 / p 0 n F� L W tJ J Z O O_ U p N ? O Q O U � � w w z m x rc q m ; a zQ '' w =, V UD QO QQ WZ p m� I J� U_WNN LL p U3K LLs3� -: 19 w� m M g m 2rd �o a w' tt 3 z, i N' F' z K U Q x O U W ___ p o W -- LS ,Wi I F m Z Z m W LL W N 5600 5700 P6K - 6800 9500 ROUND CANOPY .• . , • The round canopy shape softens and complements the tower. BUILDING SIGNAGE The canopy becomes is a red backlit marquee displaying the tagline: '9n here, it's always Friday." At night, the canopy is DI" I 1 20 transformed with a backlit red acrylic panel that throws a warm V glow over the entry doors and back lights the marquee tag line. It also supports two large metal halide fixtures that up light the EXTERIOR DESIGN DETAILS tower and tumbler. a� U J pg F b 2! N 1dN 5600 5700 P6K - 6800 9500 ROUND CANOPY .• . , • The round canopy shape softens and complements the tower. BUILDING SIGNAGE The canopy becomes is a red backlit marquee displaying the tagline: '9n here, it's always Friday." At night, the canopy is DI" I 1 20 transformed with a backlit red acrylic panel that throws a warm V glow over the entry doors and back lights the marquee tag line. It also supports two large metal halide fixtures that up light the EXTERIOR DESIGN DETAILS tower and tumbler. w _ (saue y� 6ua�)wul �0 __ �d r. Ad0ue0„0 - .ZL MI o� 03 U x I W U e m a� a N6 � i i U LL : e I N I 5 mv`��+ o O. N o0 �~ � rw tw9tt Y w li �: °moaaw a3 to a o J m z w >omU IO WO O xp 3 oOa� .A 4 •0m¢im? I vim w. ww U DWW �O+ W F J '¢Z36 Oo iU QWW J r in 0¢w z �ua"'I O 1 � 1 all as >rj JJ2= ��O a O U Q W r'> VI �p�Z _ OIUI--Z W�pWtt W, �Z,, D 20 14 O.Z _....___ �QIJIZ YC ¢N ¢k Z¢ Xma �- -- o r � ' �E = o�3 Vt 0, MoPUNA .�ZI_ ���l -¢ J Z d H ° o rtdop „s _..J 3c�Jin _r In FF \ �WU a s �� z w �ww �� �w zmm W w oa / p o Q ❑ -.2 Dom A o�> x 'In Z , II z + 0 S w O � �— C O ;o a� u W H C O � J U. RECTANGULAR CANOPY E r o � U c �Il= E F A rectangular side canopy is used on 2 sided towers. BUILDING SIGNAGE Dwi- 1.1 -21 EXTERIOR DESIGN DETAILS I �� ?mw eGgo xYo �2 X I V 5600 5700 P6K 6800 9500 - • • A rectangular side canopy is used on 2 sided towers. BUILDING SIGNAGE Dwi- 1.1 -21 EXTERIOR DESIGN DETAILS CARLSON RESTAURANTS JQP Revised April 2011 ATTENTION FRANCHISEES: As a T.G.I. Friday's® franchisee, you are strongly encouraged to train your Team Members in responsible alcohol service. Our corporate program - "S.U.R.F." (Serving Up Responsible Fun) is available for your use, however, you are not required to use it. Other alcohol awareness training programs are available through the National Restaurant Association, state restaurant associations, state beverage commissions and from hospitality industry consultants. The responsibility to train your Team Members in the responsible sale and service of alcohol is exclusively your obligation. Carlson Restaurants assumes no duty or right of control over training you or your Team Members. Carlson Restaurants does not intend to exercise any duty or control over the sales and service of alcohol by you or your Team Members. The sales and service of alcohol and the method of training your Team Members is exclusively within your control and responsibility as the licensed provider of alcohol in your restaurants. Pursuant to the Franchise Agreement, you are obligated to comply with all applicable laws and regulations, including those related to the sale of alcohol. When you see the term "S.U.R.F." referenced in other training materials, this term will refer to our S.U.R.F. program or your chosen alcohol awareness training program. c0 Carlson Restaurants 2011 Revised April 2011 All Rights Reserved. EXHIBIT "G" Confidentiality Statement The material you are about to read is unpublished but it's owned by T.G.I. Friday's®. It is to be used only by T.G.I. Friday's Team Members and Franchisees and if you're reading this it means you need to know it. Please don't copy, share, spread around, or sell any portion of it. This includes putting it on eBay or craigslist. Doing that without getting it in writing f rom some big wig at Friday's will lead to termination. That's right; you'll lose your job over this material, seriously. We can't forget to mention that it is also against state and federal laws. You could wind up having to explain to a judge in front of your friends and family why you did it. And here's the insane part, you'll also have to pay big bucks in penalties, fines and fees. Now ask yourself, is this material worth all that? © Carlson Restaurants 2 011 All Rights Reserved. Serving Up Responsible Fun Introduction....................................................................... ..............................4 Your Responsibility and the Law ................................................ ..............................5 YourResponsibility ................................................................. ..............................5 CriminalLiability ................................................................ ..............................5 CivilLiability ....................................................................... ..............................5 DramShop Laws ............................................................... ..............................5 Laws Restricting Alcohol Service ........................................... ..............................5 Age- Related Laws Restricting Alcohol Service ................. ..............................5 Other Laws Restricting Alcohol Service ............................ ..............................6 .............................................................. ............................... 7 Iivi PORTANT :........................................................................... ............................... 7 Acceptable Forms of Identification ....................................... ............................... 7 Unacceptable Forms of Identification ................................... ..............................8 Verifying Identification ........................................................... ..............................8 The Proper Procedure for Checking IDs ........................... ..............................8 Signs That an ID Has Been Issued to a Minor.. ............ ................................ 8 Using the Birth Date to Verify the Guest's Age ................ ..............................8 Verifying the ID is Genuine ................................................ ..............................9 Checklist for Authentication ............................................. ............................... 9 Handlinga Fake ID ................................................................ .............................10 Recognizing and Preventing Intoxication .................................. .............................11 Alcoholand the Body...... ..................... ....... ............................. ........................ 11 Alcohol's Path Through the Body ..................................... .............................11 Blood Alcohol Content ( BAC) ............................................ .............................11 Removing Alcohol from the Body ..................................... .............................11 How Does Alcohol Consumed Affect BAC? ..................... .............................11 Calculating BAC Using Estimation Charts ( Men) ............. .............................12 Calculating BAC Using Estimation Charts (Women) ....... .............................12 How Do Physical Factors Affect BAC? ............................. .............................13 What Additional Factors Affect BAC? .............................. .............................13 Assessing a Guest's Level of Intoxication ............................ .............................13 How Do You Assess Guests' Levels of Intoxication?... ..................... .......... 13 CountingDrinks ................................................................ .............................13 TabProcedures ................................................................ .............................14 Observing Behavior .......................................................... .............................14 Physical and Behavioral Signs of Intoxication ................ .............................15 Tolerance to Alcohol . ...................................................... .............................15 Preventing Guest Intoxication ............................................... .............................16 Handling Difficult Situations ...................................................... .............................17 Handling an Intoxicated Guest ............................................. .............................17 Stopping Service to an Intoxicated Guest ....................... .............................17 Procedures for Stopping Service ..................................... .............................17 Handling an Intoxicated Guest Attempting to Leave ...... .............................17 Handling a Guest Who Arrives Intoxicated ...................... .............................18 Designated Drivers ........................................................... .............................18 Handling Potentially Violent Situations ................................ .............................18 Handling Illegal Activities ...................................................... .............................19 Documenting Incidents ......................................................... .............................19 Team Member Alcoholic Beverage Consumption Policy ..... .............................19 General Manager and Management Team: .................................................... -20 Scenarios.... ....................................................... ...................................... .......... 21 Notes................................................................................. .............................26 Acknowledgment........................................................................ .............................27 Introduction Carlson Restaurants is extremely pleased to provide you with this S.U.R.F. program. Our Company has been an industry leader in alcohol awareness training and this manual signifies the importance that we continue to place on the responsible sale of alcohol in our restaurants. The purpose of this program is to help you and your fellow Team Members serve our Guests in a responsible manner, and to provide information concerning ways to handle specific situations that you may encounter in your restaurant. This manual includes information on the effects of alcohol and provides guidelines on how to recognize and prevent intoxication of Guests, as well as information and guidelines regarding the, procedures to follow if Guests enter the restaurant intoxicated or, despite our best efforts, become intoxicated while at our restaurant. We are concerned about our Guests and the community. Of course, a manual of this type cannot cover every conceivable scenario that may be presented in your restaurant. However, by providing Managers and Team Members with this information, we hope to provide you with the tools necessary for quality decision making even in difficult situations. After you have read this manual, you will be given a closed -book test. You must receive a score of at least 90% in order to pass this test. You will be given two opportunities to pass. All current and prospective Team Members must pass this test as a condition of employment. Many states and municipalities have enacted laws requiring additional approved training. If required by your state or municipality, you must complete such training program, at the Company's expense, within the required timeframe, in addition to completing the Company's S.U.R.F. test. Your Responsibility and the Law Your Responsibility It is your responsibility to know the local law regarding the service of alcohol. You must understand your legal responsibilities and your potential liability regarding alcohol service. Criminal Liability - Being held responsible for committing a crime Anyone who violates state, county, or municipal alcohol service laws may face criminal charges. The following actions are criminal in most states: • Serving alcohol to a minor • Serving a Guest who is or appears to be intoxicated • Possessing, selling, or allowing the sale of drugs on the premises Civil Liability - Being held responsible for payment of damages for injuring a person. Individual Bartenders and Servers, in addition to the business and its owners,. are at risk of being sued if they contribute to a Guest's injury or do not act to prevent it. Dram Shop Laws - Laws that allow an establishment and its owners and employees to be sued by someone injured by a patron who had been drinking alcohol at the establishment. ■ These laws create a special type of civil liability related specifically to holders of liquor licenses and their employees. Laws Restricting Alcohol Service Age- Related Laws Restricting Alcohol Service • It is illegal to serve alcohol to a minor. In all states a minor is an individual under the age of 21. • In some states, parents are permitted to offer alcohol to their minor children in a bar or restaurant. However, it is our Company policy to refuse service to anyone under 21, even when authorized by the parent. • Some municipalities also have age restrictions for entering a restaurant bar area. • Additionally, your municipality may have age restrictions for serving alcohol, taking a drink order, pouring alcohol, and processing payment for alcohol. (Check with your GM for your municipality's restrictions.) At times it is difficult to monitor Guests under 21 to ensure they do not receive alcoholic beverages through friends or false IDs. In some of our restaurants, we may enforce a policy that Guests and off duty Team Members under 21 may not enter the restaurant after a certain time unless accompanied by a parent or legal guardian. The application and enforcement of this policy is a decision made by the individual restaurant's General Manager with the approval of the Director of Operations and Vice President of Operations. If you feel your restaurant is experiencing a problem with minors entering the restaurant in the evening hours attempting to purchase and /or consume alcohol, and you believe such a policy should be implemented in your restaurant, please immediately discuss with your Manager. It is not our intent to exclude young people from enjoying our restaurant, but rather to take all precautions to ensure that minors are not served alcohol. If a minor is in the restaurant with other Guests who are of legal drinking age, the minor can be served non - alcoholic beverages and food. You should closely monitor the table to ensure that other Guests are not passing alcohol to the minor. If this occurs, immediately notify a Manager. Stop alcohol service to the table. Other Laws Restricting Alcohol Service It is illegal to serve a Guest who is intoxicated or who shows signs of intoxication. It is illegal to deny alcohol service to a woman because she is pregnant. Some municipalities have restrictions related to hours of service, happy hours and other drink promotions. (Check with your GM for your municipality's restrictions.) Ensure All Guests Are of Legal Age. Don't rely on "hunches " — minors might look older than they actually are. Always verify age by checking IDs. Refuse service if a Guest cannot prove they are at least 21. To avoid serving minors, always ask for a valid picture ID from anyone who appears to be under the age of 40. Do not assume that because you have seen a person (even if they are a "regular ") drinking in the restaurant on a previous occasion that they are of legal age. You personally must always check their ID. TINIVOMETWITIM We use a Mystery Shopper program to ensure quality service in all our restaurants. Mystery Shoppers' ages range from 29 — 25 years old, and therefore, must be carded. if you D® NOT card a Mystery Shopper before placing an ordered drink within reaching distance of the Shopper (not adhere to the policy), you will be TERMINATED with NO rehire option. Acceptable Forms of Identification You must know the forms of ID that are valid in your area, as there are different regulations regarding valid identifications and confiscation of fake IDs. In general, only the following IDs are considered valid: • Astate- issued driver's license • Astate- issued ID • A military ID • A current passport • In some jurisdictions, an immigration card is an acceptable form of identification. Check with your GM to find out whether or not your jurisdiction acknowledges out-of -state drivers' licenses, state ID cards, military IDs, or passports as acceptable forms of ID. Since military IDs, passports, and immigration cards are not commonly used, participants should always use an ID checking guide to validate each ID. All IDs, no matter their state of origin, must have all of the features listed below in order to be valid: Must contain the holder's birthdates, signature, and photograph Must be current (not expired) Must be intact—not damaged Unacceptable Forms of Identification The following are generally not acceptable forms of ID: • A birth certificate • A company ID from the Guest's employer • An ID issued by a private Identification Company • A student ID card • Voter's registration card Verifying Identification There are four qualities that must be verified when checking an ID. An ID must: • Be valid • Not be issued to a minor • Be genuine • Belong to the Guest The Proper Procedure for Checking IDs • Greet the Guest politely —make eye contact. • Ask the Guest for an ID— review ID for signs of tampering. • Verify the ID —check the four verification qualities. • Seek further verification if necessary— second ID or signature comparison. Since most of our Guests will present valid IDs, be pleasant to all Guests while checking identification. If service is refused, a simple statement such as "I'm sorry, I cannot serve you without a valid ID" is sufficient. Do not embarrass or humiliate the Guest. If you are not certain about the authenticity of the ID, ask to see a second form of acceptable ID to confirm and refer to the current ID Checking Guide in your restaurant. Should the Guest be insistent on the authenticity of the ID presented, offer to contact local law enforcement to come in to confirm while the Guest waits. Signs That an ID Has Been Issued to a Minor • Specific color —such as red —in backdrops, title bars, text, and borders around photos • Statement such as "UNDER 21 UNTIL 00-00- 0000" • Photo placement— opposite side of ID • Format — vertical vs. horizontal ■ Ghost photo images Using the Birth Date to Verify the Guest's Age • Step 1: Add 20 to the Guest's birth year. • Step 2: Add 1 to the total. • Step 3: Compare the calculated year to the current year. • If the calculated year occurs before the current year, the Guest is 21 years old or older. • If the calculated year occurs after the current year, the Guest is underage. • If the calculated year matches the current year and the Guest's birthday has passed, the Guest is 21 -years old. • If the Guest's birthday has not passed, the Guest is underage. Verifying the ID is Genuine You must be able to recognize the following types of commonly used false IDs: • A driver's license or ID altered to include a false photo, fake dates and other incorrect data • A counterfeit card created with a camera, computer and lamination equipment • A genuine ID used by the wrong person Familiarize yourself with the valid IDs in your state and those of neighboring states. It is important to use a resource, such as the current I.D. Checking Guide, to verify that an ID is genuine. Checklist for Authentication The following questions should be considered when deciding if an ID is genuine: • Does the photo look like the person? Do photos on different documents look like the same person? • Does the description match the individual? • Is the document an out of state driver's license which the person believes you will not recognize as a forgery? • Is the expiration date correct? (e.g. State driver's licenses expire on the individual's birth date and the driver's license handed to you expires on another.) • Has the document expired? • Is the seal raised? Are there any errors in the seal? • Is some lettering raised while other portions in the same line are not? • Is the photograph raised higher than other portions of the document? (Indicates that the photograph has been placed over another photo, then laminated.) • Does the photograph have too much or too little body in it compared to a genuine document? • Is the document recently laminated? (Indicates that a portion of it has been covered with a different photo or other information, then laminated.) • Does a genuine document have frosted lamination? Does the document in front of you? • Are there any lumps, bumps, or indentation under the lamination? • Are there any stray marks or lines on the document? (Indicates that a portion has been covered in the process of photocopying.) • Are there any misspelled words? • Are there any incorrect colors or shades of colors? • Is the document worn in abnormal places or is there an uneven fading? (Indicates that the documents have been artificially made to appear old.) • Is the weight of paper correct? (e.g. Too thin, too thick ?) • Is the size of the document correct? ■ Is the amount of letters or numbers in the document number correct? (e.g. The genuine document combines three numbers and two letters and this document combines one number and four letters.) ■ Does the size or style of lettering vary: — Within the same words? — Within the same phrases? — Does a genuine document have these same variances? • Is the style of printing correct? (e.g. Block versus script.) • Is the document blurred? ■ Is the name of the department issuing the identification correct? (e.g. Licenses in Texas are issued by the Texas Department of Public Safety not "Texas Department of Safety".) ■ Can the person quickly answer simple questions about age, address, zip code, year of birth, year of graduation from high school, middle name, etc.? ■ Does the identification look like the example in the current ID Checking Guide? Handling a Fake ID Because some states do not allow vendors to confiscate false IDs, it is our Company policy not to do so. Recognizing and Preventing Intoxication Alcohol and the Body Alcohol's Path Through the Body It is important to understand how alcohol moves through the body, how it is eliminated, and the factors that affect its concentration in the bloodstream. This information helps us to understand what we can do to prevent our Guests from becoming intoxicated. As alcohol enters the body: • Approximately five percent is absorbed in the mouth • Approximately 20 percent is absorbed through the stomach wall • Approximately 80 percent is absorbed in the small intestine • Once in the bloodstream, the alcohol passes through cells and throughout the body Blood Alcohol Content (BAG) is the amount of alcohol that has been absorbed into the bloodstream. In all 50 states, it is against the law to drive with a BAC of .08 or higher. Removing Alcohol from the Body Only the liver can eliminate alcohol from the body. It takes time for this to happen; about one hour for each drink consumed. A cold shower, exercise, fresh air or black coffee will NOT help the liver metabolize alcohol at a faster rate. Only time will lessen the effects of alcohol. How Does Alcohol Consumed Affect BAC? Since the liver can eliminate alcohol from the body at the rate of only one drink per hour, consuming more will result in a buildup in the Guest's bloodstream, raising their BAC. During the hour that the liver is breaking down the alcohol in the first drink consumed, the alcohol in any additional drinks gets backed up and stays in the bloodstream. While you are not legally responsible for knowing your Guest's BAC, estimating a Guest's BAC by counting drinks and using BAC charts, along with watching for signs of intoxication will help you make good decisions in the service of alcohol. Check out the charts and the information that follows to see some of the factors that may affect BAC. The charts on the following page should be used only as a guideline. A Guest's actual BAC may be higher due to other factors. Calculating BAC Using Estimation Charts (Men) Calculating BAC Using Estimation Charts (Women) Body Weight MEN i i ,.r............ p „Wei ii i! i f i. B 0 d Weight i i f f e, 1 100 120 140 160 100 260 220 240 .022 .015 .011 .007 .005 .003 001 .000 2 .059 .046 .038 .031 .026 022 .018 .015 3 'L254 .078 .064 .054 .046 .040 035 _031 4 ..299 :247' �' .078 067 .059 .052 .047 5 (344 .284 ,.241- i rlt $4 .078 .069 .062 6 f1 .070 7 i e ® %Jicales H BAC Hf OB of M1iOM1er . �-- Calculating BAC Using Estimation Charts (Women) Body Weight _.: �ScScrvSa These charts are only a guideline for the maximum amount of alcohol that could be consumed in the first hour of service because BAC continues to rise after every consecutive hour of alcohol consumption. For example, a woman weighing 160 lbs. could possibly safely consume 3 drinks in the first hour and her BAC may stay under the legal limit, but that is the absolute maximum she should be served in an hour. After the first hour, service should be slowed because BAC continues to rise. Remember that the charts do not take other factors into consideration (see below). i i i• ii i! i f i. ii i i f f x.119 .097. ;880" i•f i f i 154 _134 .113 .996 ` .086 :289 .177 .195 n25 ! ".10$ OR 'L254 .209 .177 .153. .134 .119' .107 1097a ..299 :247' .209 .181 ''.159 .:.142' .127 .1151 (344 .284 ,.241- ,7,08, rlt $4 s, '.104'( ,148, ,,; ,1347 f1 _.: �ScScrvSa These charts are only a guideline for the maximum amount of alcohol that could be consumed in the first hour of service because BAC continues to rise after every consecutive hour of alcohol consumption. For example, a woman weighing 160 lbs. could possibly safely consume 3 drinks in the first hour and her BAC may stay under the legal limit, but that is the absolute maximum she should be served in an hour. After the first hour, service should be slowed because BAC continues to rise. Remember that the charts do not take other factors into consideration (see below). Now Do Physical Factors Affect BAC? Body Type -People with a high percentage of body fat are at a higher risk for intoxication than are leaner people. Gender - Women tend to become intoxicated with less alcohol because they have a higher percentage of body fat, are often smaller than men, and produce less of the enzyme that aids in breaking down alcohol. Age - Age can affect individuals by increasing their average body fat percentage and reducing the quantity of the enzyme that aids in breaking down alcohol. What Additional Factors Affect BAC? ■ Emotional State - Stress, anger, and fear cause reduced blood flow to the stomach and small intestine, slowing the absorption of alcohol. Once calm, a person may experience a sudden increase in their BAC as the blood flow returns to normal. • Medications - Many medications can compound the effects of alcohol including those for colds, allergies, or high blood pressure. • Food - Food keeps alcohol in the stomach for a longer period of time, slowing the rate at which it reaches the small intestine. Foods that are high protein work best, such as fried foods. Sugars and carbohydrates digest quickly and do not help speed the absorption of alcohol. Avoid salty foods that may cause thirst and lead to additional drinking of alcohol. • Carbonation - Carbonation may speed the rate at which alcohol passes through the stomach, causing a person to reach a higher BAC at a faster rate. ■ Guests with a combination of these factors require more attention on your part to prevent intoxication. Assessing a Guest's Level of Intoxication How Do You Assess Guests' Levels of Intoxication? Count the number of drinks you serve them. Observe their behavior. A combination of the two techniques is the best approach. Counting Drinks Begin to count with a Guest's first drink. Continue throughout the time the Guest is in your restaurant. Not all drinks are of equal strength. Drink strength is a major factor affecting a Guest's BAC. To accurately count drinks, you need to know how much alcohol each drink contains. Proof —Measure of a liquor's strength, or the percentage of alcohol it contains Percentage of alcohol can be determined by dividing the proof by two. Each of the following has equivalent alcohol content even though they differ in amount and type of alcohol: ■ 12 oz. beer (American lager 4 -5% alcohol) ■ 1 1 /4 oz. of 80 proof liquor ■ 1 oz. of 100 proof liquor ■ 2 1 /2 oz of 40 proof liquor ■ 5 oz. glass of wine (Note* Our standard serving of wine is 6 oz.) It is important that you know what drinks Guests are consuming, as well as how many Some beverages we serve contain more than one serving of alcohol. Drink equivalents are listed in the drink recipe book. Use techniques such as bar tabs to help keep an accurate count. Tab Procedures • Tabs must be placed in front of every Guest /party seated at the bar and cocktail tables within 30 seconds of drink delivery. • If a Guest is not running a tab, cash out the transaction. Provide a receipt with the Guest's change /voucher. • Start a new tab. Place it in a clean highball glass in front of the Guest or parry. ■ Each time an order is added to the tab, replace the existing tab with the newly printed, updated tab. ■ Place tabs in a clean highball glass at the bar. On cocktail tables, place tabs in a clean highball glass or check presenter. In some situations, counting drinks may be difficult. If this is the case, you must rely primarily on observing Guest behavior. Observing Behavior Observe the Guest's behavior upon arrival. You must be aware of changes in behavior exhibited by the Guest. A change in a Guest's behavior is more important than the action or behavior itself. For example, a person who enters the restaurant and is quiet, but becomes loud and boisterous after a few drinks should be watched carefully. In addition, careful observance of behavior will help you avoid mistakes such as believing that a person with a speech impediment or physical condition that causes stumbling or other issues, is intoxicated. Keep in mind that certain medical conditions stroke or diabetes can cause similar symptoms. Look for a medic alert emblem which is normally worn around the neck or wrist. Physical and Behavioral Signs of Intoxication Relaxed Inhibitions - Inhibitions restrain or suppress a person's emotions, actions, or thoughts. Guests with relaxed inhibitions may: — Be overly friendly — Be unfriendly, depressed, or quiet — Use foul language — Become loud — Make rude comments Impaired judgment - A Guest's ability to make sensible decisions will be affected. Guests with impaired judgment may: — Complain about the strength of a drink after having consumed others of the same strength — Begin drinking faster or switch to larger or stronger drinks — Make irrational or argumentative statements — Become careless with money (i.e., buying drinks for strangers, over tipping) Slowed Reaction Time - A Guest's reaction time and response may slow down. Guests with slowed reaction time may: — Talk or move slowly — Be unable to concentrate, lose their train of thought, or become forgetful — Become drowsy — Become glassy -eyed, lose eye contact, or lose the ability to focus Impaired Motor Coordination - A Guest's motor skills may be affected. Guests with impaired motor coordination may: — Stagger, stumble, fall down, or bump into objects — Be unable to pick up objects, or may drop them — Spill drinks or miss their mouths when drinking — Sway when sitting or standing — Slur their speech — Have difficulty lighting a cigarette Tolerance to Alcohol - Abilityto endure alcohol's effects without exhibiting the usual signs of intoxication • Regular drinkers may have a higher tolerance. Be mindful that you can become accustomed to the drinking habits of your regular Guests and their ability to handle their liquor. • Inexperienced drinkers may have a lower tolerance. Guests may have had only one or two drinks, however if they are inexperienced drinkers, they may exhibit signs of intoxication. Tolerance does not affect a Guest's BAC, but ratherjust their ability to hide the effects of alcohol. Even if Guests have a high alcohol tolerance, they still may be leaving an establishment with a high BAC. It is extremely importantto count drinks in addition to observing Guest behavior. The Importance of Observation and Communication Communication is vital to ensuring that the Company's S.U.R.F. policies are carefully followed. All FOH Team Members must observe the behaviors and actions of Guests and communicate to their appropriate Team Members and Managers if a Guest is showing signs of intoxication. If you or another server has slowed or refused alcoholic beverage service to a Guest, or believe that such action may soon be necessary, inform your Manager and your fellow Team Members, particularly at shift change. Do not override a fellow Team Member's decision to discontinue alcohol service. Always back up fellow Team Members on such decisions, even if you do agree. If a Guest who has been drinking moves from one area of the restaurant to another, be sure to inform the Bartender /Server in the other area of any information necessary to ensure the Guest is not over - served, including the number of drinks the Guest has already been served. Preventing Guest Intoxication ■ If you have a group or an individual who is drinking and not eating, suggestively sell food. High protein foods containing cheese or beef are some of the best suggestions. Food eaten immediately before or while drinking will slowdown the absorption rate of alcohol, thus lessening the effects of alcohol. • It is our Company policy that ata minimum, ourfull menu must be available to Guests at least 30 minutes prior to last call, unless otherwise required by local law or license requirements. • Suggestively sell non - alcoholic beverages as appropriate or offer ice water. You do not wantthirst created by the consumption of food to increase the consumption of the alcohol. • Serve all straight drinks (for example, scotch up) with water on the side. • Engage your Guests in conversation to observe whether there is a loss of inhibitions and judgment. • If you have a group celebrating a particular event (e.g. bachelor party, softball tournament, etc.) be alert to drinking "contests ". • Solitary drinkers are sometimes harder to read. Take extra time in engaging them in conversation. ■ Do not over pour when making drinks, as this will affect the count of the actual number of drinks consumed by a Guest. A recipe for gin and tonic calls for one - and -a -half ounces of 80 -proof gin. For example, if you mix three gin and tonics for a Guest, and over pour the gin in each drink by half an ounce, you have actually served the Guest four drinks instead of three. It is very important to follow recipes and to. be consistent. Since we free -pour, we consistently conduct pour tests for each Bartender prior to the start of the shift. It is our Company policy that other than a shot and a beer, no Guest should be served more than one alcoholic beverage at a time. Team Members are responsible for ensuring that no person obtains an alcoholic beverage through a third party. Handling Difficult Situations Handling an Intoxicated Guest Stopping Service to an Intoxicated Guest • If you believe a Guest may be approaching the level of intoxication, service should be discontinued immediately. • A Bartender /Server can cut -off service to a Guest. If uncomfortable, they may request the Manager on duty to cut -off the Guest. • If a Bartender /Server decides to cut -off alcohol service to a Guest, the Manager will support the decision. • The Bartender /Server may cut -off alcohol service without prior approval of management, if they believe the Guest is becoming intoxicated. Procedures for Stopping Service Wait until the Guest orders the next drink before refusing service. Alert a backup (experienced Team Member or Manager) prior to refusing service. Inform the Guest you are stopping service. Avoid being judgmental. — Express concern. — Express empathy. — Be firm —even with "regulars ". — Offer nonalcoholic alternatives. Notify other Team Members on shift and /or at shift change to ensure the Guest is not served. If you discontinue service without prior involvement of the Manager, the Manager must be immediately notified of your decision and action. Handling an Intoxicated Guest Attempting to Leave In the event that a Guest appears to be intoxicated, you must use your best efforts to convince the Guest not to drive. Offer solutions: Suggest a friend or someone else who is not impaired drive them home. Offer to calla friend to pick them up. Offer free food while they wait for their cab or their friend. Call a cab. Cab Procedures are listed below: We will pay the cab fare to take the Guest home, and if necessary, pay for the return cab fare to pick up their car. The GM charges cab costs to the DO's cost center (coded to travel). Where available, use a funded cab service. — If a funded cab service is not available, select a preferred cab company. — Post the number of the preferred cab company, along with numbers of two alternative cab companies in the office, the Bar, and the Host /Hostess stand. These numbers should not be visible to Guests. If the Guest refuses help, tell them you will call the police. Advise them you are concerned for their safety. Most Guests will then accept help. If all else fails and the Guest refuses help, do not attempt to use physical force to stop them. Call the police and report the description and make of the car, if you can acquire that information without leavingthe restaurant. Handling a Guest Who Arrives Intoxicated • Do not serve alcohol to a Guest who enters the restaurant intoxicated. • Offer to call a cab (see cab procedures) or to call a friend. • Do not argue with the Guest. • Do not touch or have physical contact with the Guest. ■ If all else fails and the Guest refuses help, do not attempt to use physical force to stop them, call the police and report the description and the make of the car, if you can acquire that information without leaving the restaurant. Designated Drivers A designated driver is a person responsible for driving others and who agrees not to consume any alcohol. Pay close attention to designated drivers to ensure that they do not drink alcohol_ It is acceptable to provide complimentary non- alcoholic beverages for Designated Drivers. It is always illegal to over serve Guests, even if they have a designated driver. There are other risks of over - service beyond drinking and driving, such as violence, and alcohol poisoning, etc. Handling Potentially Violent Situations The Company does not allow Guests to bring weapons of any type on to the premises. If you become aware of such a situation, notify your Manager immediately. You must make a reasonable effort to avoid all situations that may lead to violence. If an intoxicated Guest becomes verbally abusive or hostile, or physically abusive, get a Manager involved immediately. If fighting or violence occurs, immediately take the following steps: Call the police. Do not assume the situation will resolve itself. Try to separate other Guests from the situation if you can do so safely. ■ Speak firmly and calmly. Repeat yourself as often as necessary to make the Guest understand you. Safety always comes first. Never touch or try to physically restrain a Guest. Handling Illegal Activities It is against the law to allow illegal activities to continue on the premises. Possible illegal activities may include: Gambling Prostitution Possession or sale of drugs Always consider your safety and the safety of our Guests before taking action Notify your Manager Call the police Always involve your Manager when taking actions that may have legal implications. Remember your own personal liability. If asked by a Manager to do something you believe to be illegal: Tell the Manager you are not comfortable with the request. Ask the Manager to do it instead of doing it yourself. Talk to the GM, DO, or call the Team Member relations hotline at 1- 800 - Fridays. Documenting Incidents Contact the Crisis Team immediately following an incident. The Crisis Team, along with the Legal Department will provide instructions for documentation. The Crisis Team will work with the Legal Department and the Operations Team in the investigation of the incident. Team Member Alcoholic Beverage Consumption Policy Team Members and managers may enjoy the Friday's experience, including having an alcoholic beverage in the dining room only while they are off duty as long as the following conditions are met: Observe all principles of S.U.R.F. (Serving Up Responsible Fun). Is of legal drinking age. All Team Members will be carded, and will show proper identification. ■ Is not in Uniform and doesn't bring bags /belongings with them. • Behaves like a Guest (No self service, no disruption of other Guests' experiences). Upon service of the first drink, neither Team Members nor Managers are permitted in the BOH or any other areas off - limits to Guests. • If all drinks don't appear on the tab, the Team Member or Manager and the W/W and /or Bartender, are subject to termination. • If a Manager chooses to enjoy an alcoholic drink in the dining room on an off -duty visit, he or she must remain a role model for the behaviors we expect from our Guests and Team Members. Managers may not purchase drinks for Team Members or accept drinks purchased by Team Members. General Manager and Management Team: • Ensure that all Team Members are current on SURF certification. • Make the bar a significant part of the Manager on Duty's routine at night. • Ensure that all bartenders are practicing proper carding and SURF behaviors. • Randomly audit Guest checks to ensure drinks are being properly accounted for. • Ensure that all Company guidelines are followed in regard to the consumption of alcoholic beverages. • Post Under -21 list monthly. • If a policy violation occurs, the Manager on Duty must notify their General Manager and Director of Operations immediately. • If the Team Member violating the policy is from another area, the Director of Operations must notify the Team Member's Director of Operations immediately. These policies apply to ALL Carlson Restaurants Operations Team Members, including VPs, DOs, Recruiters, Controllers, Managers, and Hourly Team Members. Scenarios It is impossible to predict all types of situations that you will encounter in your restaurant on a day -to -day basis. The following are examples of possible situations you may encounter, and suggested ways to respond. This section is intended to demonstrate some of the rules and procedures stated in the manual. Three Guests enter one evening. You can tell from their conversation that they have just left an office party where alcohol was served. For the moment, they are reserved, but they have obviously had a few cocktails. What warning clues do you look for and what action do you take if the situation gets out of control? Answer: Based on the information given, you should immediately step up your observation of these Guests, and look for signs that their reaction and coordination may be impaired. Accordingly, you should suggestively sell food items, slow their service, and possibly cut off service if they continue to drink. Two young people enter the restaurant claiming they forgot their driver's licenses but offer a college ID with no photograph as proof of age. What do you do and what do you say to them? What if they show their birth certificates? Answer: You should refuse alcohol service to these Guests. A college ID is not acceptable, particularly without a photo. You should politely refuse service without embarrassingthe Guests, invite them to stay for food and a non - alcoholic beverage and invite them to return when they have their IDs with them. A birth certificate is not an acceptable form of ID. Your Guest appears intoxicated and orders another drink. What do you do? What do you say? Answer: Do not serve the drink. Get backup, preferably the Manager. If the Guest is with a group, try and get the Guest alone and advise him that you cannot serve him any more alcohol, and offer suggestions for food and non - alcoholic beverages. Do your best to not allow the Guest to drive home. Ask for his keys. If he insists on driving, call the police. 21 Four people are drinking together. One person is drinking much faster than the others and is trying to get the others to drink more by ordering rounds. What do you do? What do you say? Answer: Slow down alcohol service to the person who is drinking too much. Do not allow that person to order drinks for others. To avoid offending the first Guest, ask each of the others if in fact they want another drink or would they prefer some food or other non - alcohol drink. Two young men at the bar get into a loud argument. Your efforts to quiet them are ignored. They become angrier and louder. What do you do? What do you say? Answer: Attempt to calm the Guests. Notify the Manager of the situation. If you and the Manager cannot get them calm, call the police. Your Guest appears intoxicated. You offer to call a cab but he refuses. He is about to leave. What do you do? What do you say? Answer: Request the Guest's keys. If the Guest refuses, tell the Guest that you are going to call the police if he attempts to drive away. If the Guest still insists on driving, note the vehicle make, model, color, and license plate, only if it is possiblato acquire this information without leaving the restaurant, and call the police. Advise the police that the person may not be able to drive a car safely. Do not use judgmental statements such as "the Guest is drunk." Your Guest is sitting alone, quietly. He is ordering a drink every 10 -15 minutes. What do you do? What do you say? Answer:. Begin to slow service to the individual by engaging him in conversation, as well as suggestively selling food. Pay particular attention to any changes in behavior. You may need to refuse service if he continues to request that alcohol be served at this pace. You are in the service bar late on a Saturday night. A W/W orders the same round for the same table for the third time in one hour. What do you do? What do you say? Answer: Advise the Manager of the situation immediately, so that the W/W and the Manager can assess the situation and determine if service should be discontinued. It is Saturday night and the bar area is 5 deep. You see two men in the back of the line who appear to be arguing and whose discussion seems to be escalating. What do you do? What do you say? Answer: First, approach the men and request that they stop arguing. If they continue to argue and you cannot stop them, call the police. It is best to be overly cautious rather than let the problem escalate. Your restaurant should develop and maintain a "zero tolerance" attitude to incidents of this type. A young lady is sitting at the bar, and orders another beer. You know that she has been served by the Bartender before you, whose shiftjust ended. The woman appears to be under 21 to you. What should you do? What should the previous Bartender have done? Answer: If you have never checked this person's identification before, you should politely ask the person for her identification before serving any more alcohol. The previous Bartender should have advised you whether or not he previously checked the identification of this person so that having to do so again could be avoided. However, do not assume that the prior Bartender checked the identification simply because the person is drinking alcohol. If you discover the person is a minor, do not serve any more alcohol to the person, and take the drink away that the person is drinking, and notify your Manager A bar fight breaks out on a Friday night when the restaurant is completely full of Guests. What should you do? Answer: First, call the police. While waiting on the police to arrive, do your best to stop the fight if you can do so without injury to yourself or others. A 200 lb. Guest gulps down 2 Long Island Iced Teas or 2 shooters in less than an hour. What should you do? Answer: Slow alcohol service to the Guest and pay close attention as service to this person may need to be discontinued. Suggestively sell food and non- alcoholic drinks. You have overheard a 200 lb. Guest state that he is dieting and has not eaten. The Guest has had one glass of wine in less than one hour. What should you do? Answer. A person who has been dieting and has not eaten will feel the effects of alcohol faster than normal. However, a 200 lb. Guest who has only had one drink is still in the safe zone. You should carefully monitor the person's drink consumption to ensure that he is not over - served, and you should suggestively sell some type of food item. You have overheard a Guest state that she is taking antihistamines for hay fever and she is drinking. What should you do? Answer: Drugs such an antihistamines and alcohol do not mix well. The use of such medication sharply increases the effect of alcohol. Monitor the Guest closely looking for visible signs of intoxication. A Guest comes and sits at the bar area after finishing his meal in the dining room. He orders a beer. What should you do? Answer: In order to ensure the Guest is not overserved, you should first observe the Guest's behavior. Talk with the W/W as soon as possible to determine how much alcohol the Guest was served while in the dining room. Continue to carefully observe the demeanor and behavior of the Guest. You notice a young person walking with an adult in the bar area. Shortly thereafter, the adult comes to the bar and orders two alcoholic beverages. What should you do? Answer: Tell the Guest you must see the ID of the person who will be drinking the beverage. You may have to elicit the help of other Team Members to help ensure that alcohol is not given to the underage Guest. If you later see the Guest supply alcohol to the other person, you must immediately check that Guest's ID. If the Guest is underage, stop service to both Guests. A friend of yours from college comes into the restaurant. He has several drinks and continues to order more. What should you do? Answer: You should treat your friend no differently than any other Guest, and you should ensure that he is not over - served alcohol. A person comes into the restaurant and is staggering and swaying as he makes his way to the bar area. Upon arrival at the bar, what should you do? Answer: You should engage the person in conversation and observe the person long enough to determine if the person is intoxicated or if there is some other reason, such as a physical handicap, that caused the person to walk in that manner. If the person appears intoxicated, no alcohol should be served and you should attempt to ensure that the person does not drive. A Guest enters the bar and orders a drink. At first, he appears quiet and calm. After a second drink, he becomes louder and more outgoing_ What should you do? Answer: It is important to watch for behavioral changes in your Guests. Continue to monitor the Guest's behavior, and ensure that he is not over served. 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Acknowledgment I have read and understand the Company's S.U.R.F. program asset forth in this manual. I agree to follow the policies in this manual and understand that not non - compliance may result in immediate termination. Printed Name of Team Member Signature Date Store Location Exam Score Position I hereby certify that the above named Team Member has received a copy of the S.U.R.F. Policy, has been trained in responsible alcohol service, has been administered the written examination, has passed the examination, and a copy of the test and results has been placed in the Team Member's file. Printed Name - Manager Signature Date Copy 1 = =Team Member's Employment File Copy 2= =Store S.U.R.F. File