Management & Operations

Do You Know How Your Servers Should Dress? A Restaurant Manager's Guide to Crafting An Inclusive Dress Code

Do You Know How Your Servers Should Dress? A Restaurant Manager's Guide to Crafting An Inclusive Dress Code

In today’s diverse workforce and dining landscape, it’s essential for restaurant managers to craft a grooming and dress policy that promotes professionalism while being inclusive and sensitive to individual preferences and identities.

This guide aims to provide a framework for creating a policy that strikes a balance between maintaining high standards of appearance and fostering an environment of respect and acceptance.

Here is a comprehensive guide to help modern restaurant managers craft an inclusive grooming and dress policy that is sensitive to individuals.

When presenting grooming and dress policies to staff, it is important to emphasize that these guidelines are not intended to rob individuals of their self expression, but are designed to ensure a safe workplace and a professional atmosphere that is welcoming to all guests.

Levels of Formality

We recognize that dress standards vary within the industry depending on the environment. Different types of restaurant concepts are more or less formal, or afford greater or lesser room for individual expression.

It’s important to tailor your restaurant grooming and dress policy to match the type of restaurant, target customer and brand voice you want your staff to present.

Hygiene & Grooming Standards

All employees, regardless of their role or the restaurant’s formality, should maintain excellent personal hygiene. This includes:

  • Regular bathing and use of deodorant
  • Proper oral care and brushing teeth before their shift
  • Clean and well-groomed hair (tied back if necessary)
  • Trimmed, clean nails

Establish clear guidelines for issued uniforms, company shirts, aprons, or any other restaurant-specific attire:

  • Articulate the proper way to wear and maintain these items
  • Communicate laundering and replacement guidelines
  • Stress the importance of presenting a polished appearance

For all concept types, grooming standards should be the focus and adhered to at the highest degree possible, as they do not interfere with individual identity or expression.

Dress Code

The dress code should align with the restaurant’s brand, style, and level of formality.

Overall Dress

Fine Dining

  • Encourage a more formal dress, such as suits or vests, dress shirts, ties and pressed slacks or dresses.
  • Provide clear guidance on appropriate hairstyles, makeup and styles which are appropriate for the environment.

Casual Dining

  • Allow for a more relaxed dress code, such as collared shirts, khakis, dress jeans, blouses and skirts.
  • Maintaining a neat and professional appearance is the primary objective, patterned after business casual attire.

Fast Casual

  • Implement a uniform policy with issued polo or t-shirts with the company logo, or specify appropriate casual wear.
  • Focus on employee cleanliness and maintaining hygiene standards.

Footwear

Comfortable, non-slip, closed-toe, low or no-heal shoes should be worn by all staff, for safety reasons. Footwear should be appropriate for the restaurant’s environment and dress code.

Jewelry and Accessories

Limit jewelry to minimal and appropriate pieces that do not create a distraction or pose a safety hazard. Consider banning:

  • Long chains
  • Large hoop or dangling earrings
  • Excessive or dangling bracelets
  • Multiple or excessive rings

Visible Tattoos and Piercings

Establish guidelines based on the level of restaurant formality, branding and target demographic.

  • For fine dining, consider limiting visible tattoos and piercings, or requiring them to be covered.

  • For casual and fast-casual, visible tattoos and piercings may be permitted if not offensive or distracting.

Fragrances

Implement a policy that prohibits or limits the use of strong perfumes, colognes, or scented products that may interfere with the dining experience or be offensive to guests.

  • Avoid excessive perfumes or colognes may be overpowering or offensive to guests.

  • Encourage unscented or lightly scented personal care products.

Facial Hair and Hairstyles

Hairstyles should match the restaurant’s branding and not cause a distraction. A specific concern for restaurants is controlling hair so that it doesn’t end up in anyone’s food.

  • Specify acceptable short and long hairstyles for different hair types.

  • Hair should be kept neat and trimmed if short or tied back if long.

  • For fine and casual dining, consider limiting hair coloring to tones that appear natural.

  • Beards and mustaches, if permitted should be short, neat and well maintained.

Addressing Staff Objections or Non-Compliance

If employees fail to follow the dress and grooming standards, management should address it promptly. Schedule a private discussion to explain the policy and reasons behind it.

While the dress and grooming policy should be consistently enforced, it’s important to approach any issues or concerns from staff with an open mind and willingness to have respectful discussions.

If an employee raises objections or requests exceptions, consider reasonable accommodations for religious, cultural, or medical reasons. Foster open communication, but maintain overall standards.

Document instances of continued non-compliance and follow disciplinary procedures outlined in the employee handbook if grooming and dress standards are consistently unmet.

Conclusion

We hope these guidelines for how your servers should dress helps you craft a comprehensive and inclusive grooming policy for your restaurant.

Remember, your specific dress and grooming policy should be tailored to the specific restaurant’s brand, target clientele, and overall atmosphere.

When writing your policy and presenting it to staff, it’s essential to strike a balance between professionalism, practicality, and inclusivity. Emphasize the importance of ensuring that employees present a polished and welcoming appearance to guests.

This free resource is part of a series of articles on restaurant management and operations provided by Rezku. Rezku provides point of sale and management technology exclusively for restaurants.

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