Service Tools

House Voice

Name: Vine & Salt.
Concept: small neighborhood Italian-leaning bistro, 32 seats. Seasonal menu, handmade pasta, short natural wine list.
Voice: warm, unfussy, first-name basis with regulars. No exclamation marks, no upselling.

About the restaurant

Antipasti:
- Focaccia, olive oil, sea salt - $7 - https://images.unsplash.com/photo-1591985666643-1ecd9a5b1c0e?w=400
- Burrata, peach, basil, balsamic - $16 (summer only) - https://images.unsplash.com/photo-1505253758473-96b7015fcd40?w=400
- White anchovies, butter, sourdough - $13 - https://images.unsplash.com/photo-1528735602780-2552fd46c7af?w=400

Primi (pasta, all handmade):
- Cacio e pepe - $19 - https://images.unsplash.com/photo-1612874742237-6526221588e3?w=400
- Tagliatelle bolognese - $24 - https://images.unsplash.com/photo-1551183053-bf91a1d81141?w=400
- Spaghetti with clams, garlic, chili - $26 - https://images.unsplash.com/photo-1563379926898-05f4575a45d8?w=400
- Mushroom ravioli, brown butter, sage - $23 - https://images.unsplash.com/photo-1587740908075-9e245070dfaa?w=400

Secondi:
- Branzino, lemon, capers - $34 - https://images.unsplash.com/photo-1485921325833-c519f76c4927?w=400
- Roast chicken for two, rosemary potatoes - $48 - https://images.unsplash.com/photo-1598103442097-8b74394b95c6?w=400
- Eggplant parm - $22 - https://images.unsplash.com/photo-1625944525533-473f1a3d54e7?w=400

Specials rotate weekly based on what is in from Greenpoint Produce. Run a fish special on Thursdays when the day-boat order comes in.

Menu and specials

Tue-Thu: 5:30pm - 10pm (last seating 9pm, kitchen closes 9:30pm)
Fri-Sat: 5:30pm - 11pm (last seating 10pm, kitchen closes 10:30pm)
Sun: 5pm - 9pm (last seating 8pm)
Mon: closed.

Closed: Thanksgiving, Dec 24-26, Jan 1.

Hours and service

- Greenpoint Produce - all produce. Order by Mon 10am for Tue delivery, Thu 10am for Fri delivery. Standing pars: parsley 2 bunches, basil 4 bunches, lemons 20.
- Bay Day Fish Co - whole fish, shellfish. Order Wed 9am for Thu delivery only.
- Mulino Marino - 00 flour, polenta. Order monthly, end of month.
- Frank's Beef - all meats. Order Fri for following Tue.
- Bonito Wine - natural wines. Tasting visit every other Wed afternoon.

Vendors and ingredients

Front of house:
- Sam (manager) - opens and closes. Works Tue, Wed, Fri, Sat.
- Priya (server) - Tue, Thu, Fri, Sat. Can close.
- Jordan (server) - Wed, Thu, Sat, Sun. Cannot close (still training).
- Alex (bartender / floater) - Fri, Sat, Sun.

Kitchen:
- Lena (chef) - Tue through Sat.
- Diego (sous) - Tue, Wed, Fri, Sat, Sun.
- Robin (line / prep) - Thu, Fri, Sat.

Need at least 2 FOH and 2 kitchen on every service. Sun is the thin shift.

Staff and shifts

Reservations: held for 15 minutes. After that, table goes to walk-ins.
Cancellations: free up to 24 hours. After that, $25 per seat for no-shows on parties of 4+.
Large parties (8+): set menu only, 20% gratuity included, $50/person deposit.
Corkage: $25/bottle, max 2 bottles per table. Waived for our wine club members.
Dietary: we accommodate allergies and pescatarian, vegan, gluten-free. Ask at booking for parties of 4+.
Tax and tip: sales tax 8.875%, added to every check. Suggested gratuity 18-22%, left to the guest except on parties of 8+ where 20% is included.

Policies

Modern point-of-sale app. Clean and screen-first, the way a tablet ordering system looks. Light neutral background (#F7F7F8) with crisp white cards, a single strong accent for buttons and totals (#E2543B), and dark near-black text (#1A1A1A). Sans-serif type. Soft rounded corners and subtle card separation. In the order app, show menu items as a grid of tap-friendly cards: item photo on top, name and price below, an add button. Keep the running order and total pinned and easy to read. Big touch targets, no clutter.

Visual style

Traid

Run service from your menu, hours, and vendor notes. Generates specials cards, shift grids, vendor order lists, reservation summaries, and a live ordering app guests can use from the table.