Employee Manual

is policy of CEVICHES BY DIVINO Hiring only citizens of the United States and foreigners with work permit. As required by law, employees must submit the original documents establishing this authorization within three days of their hiring. If the documents are not provided within the three-day period, we will have no choice, under the law, to dismiss the employee until the appropriate documents are submitted. Employees and employers must fill out the form provided by the Ministry of Labour, form I-9. In section 1 of form I-9, the information provided by the employee must be valid and authentic. If at any time of the work of an employee, it is discovered that any document used is not valid or authentic, the employee must, by law, be dismissed immediately.

Non-discrimination

CEVICHES BY DIVINO It is a company of equal opportunities of work. We do not tolerate discrimination based on race, sex, age, national origin, religion, sexual orientation or disability. Labor decisions such as recruitment, promotion, remuneration, training and discipline shall be taken only for legitimate business reasons based on qualifications and other non-discriminatory factors.

Age Requirements

All bartenders and bar attendants, as dictated by law, must have at least 18 years of age. Employees below 18 years of age must comply with all federal guidelines for wages and working hours, without exception. Due work permits must be presented when necessary. No employee under 18 years of age will be able to take orders or serve alcoholic beverages.

You have been through our staff selection process, you have been selected to work with us and apparently you have the potential to develop and become a successful employee. However, we want to have the opportunity to begin the training period, to know you thoroughly, to see how you fit with the rest of your co workers, to identifie you with our corporate values and determinate if you have the desire and the ability to carry out the Responsibilities of the position for which you were hired. It is also important for you to know us and get acquainted with our way of operations to find out if this work is for you. Therefore, and to achieve this, we have a 30-day orientation period. The 30-day period allows you to see yourself and the company if there is an adaptation and if you do not achieve it, then leave on good terms. During the orientation period you will begin your training and be observed by the management. Also, during this period, if you feel you do not understand what is expected of you, or need additional training, we encourage you to ask the questions that are needed and ask for additional help from our administrative staff.

To help you succeed in your work you will receive proper training. You are not expected to work alone until you are ready. You will participate in detailed training programs and receive training materials to help you do your job in the right way. Their instructors are our “best” employees and have been certified to train for that position. We have invested great time and money by educating our instructors who will prepare each new employee for office. We want you to be a knowledgeable and productive member of our campus.

All employees receive their evaluations both in writing and in oral form twice a year, in January and in June. The evaluation process is intended to let you know how well you perform in your office and help you be more effective and productive. The evaluation also gives you the opportunity to share your thoughts about your performance and future goals with your manager.

The evaluation process is an opportunity to identify your achievements and strengths as well as discuss areas and goals that need improvement. Depending on your position and performance, you may qualify for a salary increase. Pay raises are not guaranteed. Rewards are based only on a person’s performance and results.

Schedules are prepared to meet the restaurant’s work demands. When the demands of work change, management reserves the right to adjust the hours and shifts of work. Calendars are published weekly The days Thursday Each employee is responsible for working their shifts.

You must come to your turn with enough time to make sure you are ready to work when you start your turn. We suggest you arrive from 10 to 15 minutes before you start your shift, so you have time to prepare yourself with peace of mind. You will need to mark your time of entry into the system when you start your shift and be ready to start working immediately. Employees must enter and exit the front door during working hours-not through the back door.

Schedule changes can be allowed only if you find a replacement and get approval from a manager. To be valid, the manager must indicate and mark the change in the published calendar. The restaurant usually requires high levels of staff during or around the holiday season, sporting events and other special events. We understand that you have a life outside the restaurant and we will always try to find a way to reach an agreement regarding your work schedule. However, we ask you to remember how crucial each position is for the proper functioning of the restaurant. Please remember that although we will always try to comply with your requests, it is not safe for us to give you the required free time.

According to the Federal Minimum Wage Act, overtime is paid to employees when they work more than 40 hours a week. Hourly workers are paid at the rate of one and one and a half times their usual basic remuneration for all overtime worked. Tip Credit will be included within the hourly payment for employees for tips. (USA)

As a result of our mission and values, it is important for all employees to fully know all the rules, which govern our conduct and proceed. In order to be able to work together as a team and maintain an orderly, productive and positive work environment, everyone must conform to the restaurant’s reasonable standards of conduct and policy. An employee who is involved in any of the following behaviors may be subject to disciplinary action, including immediate dismissal without written notice.

1. Invalid work permit.
2. Provide false or erroneous information to the restaurant, including information at the time of application, leave without pay or sickness compensation.
3. Do not report to a shift without notifying the duty manager. (No call, no presentation, no work)
4. Make a card for another employee “when entering” or “on the Go” in the restaurant’s time control system or having another employee dial a card for you at the “entrance” or “exit.”
5. Get out of work ahead of time without the permission of the shift manager.
6. Arrest or conviction for a felony.
7. Use insults or abusive language.
8. Outrageous or indecent conduct.
9. Bet on the restaurant’s Property.
10. Theft of customers, employees or property of the restaurant including items found in the premises of the restaurant.
11. Theft, dishonesty or mismanagement of the restaurant’s funds. Inability to follow cash processing procedures, guest checks or credit cards.
12. Refuse to follow instructions.
13. Incurring harassment of any kind to another employee or client.
14. Inability to consistently carry out work responsibilities satisfactorily within 30 days of the orientation period.
15. Use, distribute or possess illegal drugs within the property of the restaurant or be under the influence of these substances when they arrive at work or during working hours.
16. Break or destroy property of the restaurant.
17. Actions or threats of violence or abusive language directed toward a client or other staff member.
18. Excessive impunctuality.
19. Usual inability to mark the time of entry or departure.
20. Disclose confidential information including policies, procedures, recipes, manuals or any proprietary information to anyone outside the restaurant.
21. Rude or improper behavior towards customers including tips discussion.
22. Smoking or eating in unapproved areas or during unauthorized breaks.
23. Do not park in the parking area assigned to the employees.
24. Do not enter or leave the restaurant through the approved entrance.
25. Inability to meet the restaurant’s personal cleanliness and grooming standards.
26. Inability to meet the uniform and dress requirements of the restaurant
27. operate, repair or attempt to repair machinery, tools or equipment without authorization.
28. Inability to report safety risks, equipment defects, accidents or injuries immediately to management.

It is the policy of this restaurant to treat all staff with dignity and respect and make decisions regarding the staff without taking into account race, sex, age, color, national origin, religion or disability. We strive to provide a workplace free of any kind of harassment. Employees are encouraged to promptly report harassment facts.

Sexual harassment

All our employees have the right to be free from sexual harassment. CEVICHES BY DIVINO Do not allow actions, words, jokes or comments that a reasonable person would qualify as sexual harassment or coercive.

Definition of Sexual harassment

Sexual harassment includes any sexual attention, on the part of both sexes, that is not required and is defined as unsolicited sexual innuendo, sexual favor requirements, and other verbal or physical conduct of a sexual nature.

Sexual harassment can take many forms, for example:

– Physical assault.
– Direct or implied threats that submission to sexual advances shall be a requirement of employment, hours of work, promotion, work assignments, evaluation, salary or any other working condition.
– Direct proposals of a sexual nature.
– Comments of a sexual nature.
– Sexually explicit statements, questions, jokes or anecdotes.
– Handing, slapping, hugging or unnecessary rubbing of a person’s body.
– Sexual comments about a person’s clothing, body, sexual activity, or previous sexual experience.
– Employees should consider not only the intent of their actions of this type but also the effects; While sexual harassment involves unsolicited and repeated sexual attention, people involved in isolated or unnoticed incidents show insensitivity to others. Repeated events will be considered as intentional violations of policies.

Anyone who feels the need to discuss what appears to be sexual harassment should Report harassment promptly at least to two people Who oversee supervision or management. Your report will be kept as confidential as possible. A prompt and thorough investigation will be carried out. If the complaint is justified, the company will take immediate and appropriate action, including disciplinary action and possible dismissal.

All employees are expected to work regularly and consistently and to regularly complete their assigned work hours per week. Excessive absences may result in disciplinary action, including dismissal. The disciplinary actions taken because of the absences will be considered individually, following a review of the employee’s attendance and total record of work.

– If an employee is going to be late or missing work, he or she is expected to call on the phone and talk to your manager on duty at least 2 hours before you start your shift.
– Any employee who does not call or attend work for two consecutive shifts will be deemed to have voluntarily waived work for CEVICHES BY DIVINO.
– Before you take an unpaid leave for vacation reasons, personal license, military service license, or to be part of a jury, or other planned non-attendance, you must send to your manager an anticipated letter including day, time and reason for absence.
– An employee’s absence letter must be filed at least two weeks prior to the date on which you should be absent, unless the absence is due to an emergency. The reason for the emergency must be communicated to the manager in turn
– To return to work after an accident or sick leave, all employees must submit a note from the treating physician.
– Any employee who does not submit to work at the end of a personal license will be deemed to have abandoned his or her work, unless the reason is notified to CEVICHES BY DIVINO Not to return to work at the end of their leave without pay and that such a reason is satisfactory for the management.

Employees should be ready to start working inmediatamanete at the start of their shift. Always arrive at the restaurant 10 to 15 minutes before your turn begins. Your work schedule is the time you are expected to be in your position, not the time you should arrive at the restaurant. Repeated late arrivals may culminate in the dismissal of the employee. If you are not able to get to work on time, call the restaurant and talk to the shift manager.

You are asked to have a two-week notice before you stop working for the restaurant. It is important to notify us in time so that we can hire someone to cover their position. Giving two weeks notice is a professional courtesy and ensures you are a possible candidate to be hired again and you will not have a note of “resigned without notice” on your job card.

Card Marking procedures

You must arrive at the restaurant for 10 to 15 minutes before starting your work schedule. Notify the duty manager of your arrival. You can mark card exactly at the time to start your shift. All employees per hour are given an employee identification number to be entered into the restaurant’s time-registration system, both at the entrance and at the exit.

Tampering, alteration, or falsification of time records or the marking of another employee’s identification number may result in disciplinary action, including dismissal.

Report Tips

As a restaurant employee, all gratuities you receive, whether in cash or included in a credit card transaction, are a tax-taxable source of income. You are required, by federal law, to report and record your tips from each shift.

At the end of each shift, tippers must disclose on the server exit form, the amount of gratuities per credit card, and the total gratuities less shared with other employees. Your tips will be recorded and completed in the checkbook of your paycheck. By endorsing your paycheck you indicate that you acknowledge that your tip information in the checkbook is accurate and correct.

It is the employee’s responsibility to meet the IRS requirements to report all your income for tips. While you are responsible for reporting all of your income in tips, you may required to the restaurant that assigns additional income by tipping to any employee for gratuity that does not declare at least 8% of the total sales as a tip income.

We encourage you to accurately report your tips income. This will reduce your chances of the IRS doing an audit and allowing you to qualify for better social security, as well as better unemployment benefits and labor compensation.

Salaries

Pay receipts are available in the restaurant every 2 weeks between 4:00 pm and 6:00 pm hours. After the payday, you can pick up your paycheck during the same hours. Please understand that it may be difficult to find someone available to give you your paycheck during peak work hours.

Salary Deductions

Your paycheck will indicate your gross earnings as well as federal and state deductions for withholding taxes and social security and Medicare taxes. The withholding of federal and state taxes is authorized by you according to the information provided on Form W-4. If you would like an explanation of your deductions or if you wish to change them in any way, please contact your manager.

In accordance with state law, the restaurant complies with court rulings in connection with embargoes on salaries of employee wage receipts as decreed by the relevant authorities. You will be notified of any deductions from your court-ordered salary.

Change of Address

We ask you to report any change of address to your manager as soon as possible so that your income statement and year-end deductions, form W-2, will be sent to the correct address.

Loss of paychecks

Report the loss of a paycheck to your manager. We will stop payment of the lost receipt and re-issue another receipt in the next payment cycle. The reissued check will have a deduction equal to the bank’s lock-in fee.

Holidays

Due to the nature of a restaurant you might be asked to work the holidays. It is our current policy to close the restaurant in the following days: Thanksgiving and Christmas Day.

Holiday

The holiday is not provided by the restaurant. If you wish to take a non-paying vacation, you must apply for your approval for a period of 2 months in advance.

Labor compensation

Labor compensation provides benefits to workers who suffer a personal injury either by accident or illness that may arise from and during their work in the restaurant. An employee who suffers an injury at work, no matter how severe the injury or illness, should:

– Inform you of what happened to the shift manager.
– The shift manager should get the information about what happened exactly, such as the injury or illness, the exact location and the correct time, as well as any witness of what happened.

If an employee receives a work injury that leaves him or her ineligible for work, whose nature requires the absence of work, the manager shall provide the employee with information concerning his/her benefits by law.

Our restaurant exists due only to the customers, and in particular to the regular customers who voluntarily choose to come back here and spend their money on our food and drinks. Without customers we don’t have a restaurant, they’re the only reason we’re here. As a result, taking care of our customers is our top priority, in fact it is a privilege, never an interruption. In CEVICHES BY DIVINO ¡The customer is always first!

Customer complaints

No one likes to be the target of customer complaints, but complaints should be expected to be part of the restaurant business sector. Complaints may have a positive side if handled appropriately. Complaints help us to understand how to improve our restaurant, demanding customers force us to give the best of us and resolve complaints satisfactorily can increase the loyalty of our customers if handled appropriately.

When faced with a customer’s complaint:

– Don’t put yourself on the defensive and try to explain.
– Take the item of discord immediately.
– Apologize for the problem caused and tell the customer that you will take care of the problem.
– Always ask for a manager’s help.
– Do your best to let the customer know that you care and that it is not the kind of experience you want them to have in our restaurant.

It’s everyone’s responsibility to answer the phone. Always answer the phone as soon as possible, within the first two rings. Always answer in a friendly and polite way: “Good (morning, evening), CEVICHES BY DIVINO how can I help you?

Answer any questions you are sure of. If you are unsure, ask the person if you can have them on hold for a moment and quickly transfer the call to a manager. Always thank the person for calling. Always ask their name when they ask to speak with a manager or employee.

Our managers are committed and trained to provide you with the tools and positive working environment for you to do your job to the best of your ability with minimal distractions. You will be treated with respect and dignity by all of our management personnel and we will try our best to recognize and reward your hard work and accomplishments.

We recognize that there may be occasions when misunderstandings and problems arise. We want to clarify these types of situations in a fair and timely manner and to achieve this we need your help to make us notice these situations. We want you to know that “management is never too busy to be informed about work-related problems, complaints or disputes on the part of any employee. If you have a problem, you should talk to your manager right away. They will listen to you in an open, objective and courteous way. We want to understand and solve. If the problem is not resolved to your satisfaction, then you must bring the matter to the owner. All necessary steps will be taken to solve the problem or dispute in a fair and egalitarian manner. As we said in the “Welcome letter,” We recognize that our employees are our most valuable resource and we take all of our employees ‘ problems and complaints very seriously. No problem is too small or insignificant and each one of them will receive all our attention and consideration.

Meetings

Staff meetings are held regularly for both your benefit and the restaurant’s. The meetings will be done for a variety of reasons that can include new menu dishes, upcoming promotions and events, trainings, regulations, etc. Such meetings are compulsory assistance. Only the absences approved by the management will be accepted. Most of the meetings offer the opportunity for employees to provide valuable feedback and suggestions to improve our work environment and the functioning of the restaurant.

Team work

We cannot meet our goals and provide the highest level of service to our customers if we do not work together as a team. Teamwork is basically politeness and common sense. If a co-worker has too much in his hands and you have time, help him in the best possible way. It’s only a matter of time before the favor is returned. Help a customer whether he’s a customer. If another employee has not understood something well and you do, ask him or her if you can suggest another way to do it. Genuine teamwork makes the work experience satisfactory and results in happier (and more generous) customers.

Communication

It is important for each employee to have a clear idea of “what happens” in the restaurant. It is the management’s responsibility to keep all the changes that are happening and the news that affect the restaurant and our people informed. This communication is carried out mainly during pre-shift meetings, general meetings and chat notices and information.

CEVICHES BY DIVINO You are committed to maintaining a safe workplace for all of our employees. The time to be aware of safety is before an accident happens. Security is everyone’s responsibility and is a constant and fundamental part of the work of all.

You will receive more specific and detailed information and training in safety issues as a continuous part of your work. However, here are some basic guidelines and safety rules to always consider:

– Clean up any spills immediately.
– Never run in the hallways or kitchen, always walk carefully. Even if it’s full, short steps and pay attention.
– Wear shoes with anti-skid soles. They don’t cost more than ordinary shoes. Ask your manager where you can buy them.
– Report defective equipment or tools to a manager right away.
– Never use equipment unless it has been trained in its proper use.
– Pay special attention when using slicers. They are very sharp and move very fast.
– Use nylon anti-cut gloves when cleaning the slicers. If you don’t have a pair, contact a manager.
– Never try to catch a knife. Knives are easier to replace than fingers.
– Tell people when you wear something hot. Don’t be shy, shout something like, “Going on with something hot.”
– Do not put food or hot dishes in front of young children.
– Use good techniques to lift weights. Never lift too much. If you are not comfortable, make two trips or get help. Always remember to bend your knees, lift with your legs, not your back.

We are obsessed with sanitation and food safety! Because of the nature of a restaurant, it is absolutely essential that everyone follow the safe food handling procedures. This is an area of the restaurant where you will never reach an arrangement. Never take shortcuts in terms of food safety and handling. Every day we are entrusted with the health and even the lives of our clients. This is a huge responsibility, one that we should never neglect.

Although you will receive continuous and additional training in food safety, here are some basic rules that we always follow and reinforce:

Keep your hands clean. Always wash your hands after using the restrooms, smoking, touching your hair, eating, sneezing, or coughing. If you wear latex gloves, change them frequently.

Sterilize all. In addition to having clean hands, use sterilizing liquid to keep the countertops, chopping and chopping surfaces and utensils constantly clean. This helps maintain food handling areas and bacteria-free preparation tools.

Prevent cross-contamination. Cross-contamination occurs when raw meat comes into contact with other foods that will be served without further cooking. For example, never place raw chicken on a chopping board and then cut vegetables for a product that does not require cooking on the same chopping board without washing and pre-sterilizing. The same with utensils such as knives and portioning chambers tools, always wash and sterilizes after each use.

Keep food at appropriate temperatures. Potentially dangerous foods such as meat, poultry, dairy products and fish should always be stored below 45 °. Foods that are cooking or waiting should always be above 140 °. The bacteria in the food grow rapidly between 45 ° and 140 °, so it is imperative that our food products spend a minimum of time in the “Temperature zone of risk.”

Store food properly. Raw meat should always be stored under cooked or prepared food. Raw birds are always located on the bottom shelf of the refrigerator. Keep chemicals and cleaning products away from food products.

To keep our restaurant image exceptional and of high quality, we need to dress according to this. Here we describe in detail the dress for both the dining and kitchen stalls. If you have any questions regarding the dress code please ask the manager.

Dress code for the dining room

Shoes- Only black shoes with anti-slip soles that allow you to walk safely on wet and greasy floors. The shoes must be clean. The stockings must be dark, preferably black.

Pants and belts – blue jeans. The jeans should be long enough to touch the top of the shoes. The apron should be the one provided in the restaurant with our logo and the length specified.

Shirts– Shirts should only be the one we provide.

Appearance- Clean, well-groomed hair. The hair should be removed from the shoulders.

Well- groomed hands and fingernails and nail polish. Facial hair should be neat and well-cut.

Accessories- Do not use cologne, perfume, makeup or excessive jewelry. The earrings should not exceed one inch in length. Hats and unauthorized buttons cannot be used.

Dress code for the kitchen

Shoes- Only black shoes with anti-slip soles that allow you to walk safely on wet and greasy floors. Sports shoes are not allowed.

Pants– Only kitchen pants should always be clean and in good condition.

Shirts- They should always be clean and in good condition.

Appearance- Clean, well-groomed hair; Nails and hands clean and neat. The facial hair should be neat and well-trimmed.

Accessories- Do not use cologne, perfume, makeup or excessive jewelry. The hair clips should be neat and tasteful.

Report all accidents to the shift manager, no matter how small and unimportant they seem to you. In the event of an emergency, such as an apparent injury or choking, inform a manager immediately. Managers are responsible for administering CPR, choking procedures or adequate first aid.

Crime and robbery

If you are involved in a robbery, don’t resist. Statistics show that people who resist are three times more likely to be injured than people who do not resist. Your safety and that of your peers and customers are our most important priority. Don’t be a hero, always cooperate completely and don’t resist!

Fire protection

All employees must know the specific location and management of the restaurant’s fire protection. The restaurant is equipped with many systems of fire extinguishers in ducts, hoods, on ovens and other kitchen equipment containing dry chemicals. They can be turned off immediately by pulling the ring attached to each system. We also have portable CO ² systems, be very specific before you sound the alarm or notify someone to take action.
If the alarm sounds, help the guests to get to the nearest fire exit immediately. Tell them that the restaurant is under a “fire alarm state” and that it is your responsibility to leave the restaurant through the nearest exit door.

As a restaurant that provides alcoholic beverages, we are committed to a prudent and socially responsible consumisión of alcohol. We help in the safety of our customers and other community members by educating our staff in a responsible service and proper administration of alcohol. We want our customers to enjoy alcoholic beverages moderately, but if a customer overdrinks, they should be informed to one of our managers immediately.

Employees who serve customers must comply with the restaurant’s policies regarding the issue of alcoholic beverages:

1. We will not allow any member of our staff below the legal drinking age to serve or dispense alcoholic beverages.
2. We will not serve alcoholic beverages to an intoxicated person.
3. We will not serve alcoholic beverages to a person below the legal drinking age. It is home policy to request identification from anyone who appears to be under 30.
4. We will offer alcohol-free alternatives such as soda, coffee, juice, etc.
5. The restaurant will provide a free taxi service for those customers who are intoxicated. Depending on the destination area, no more than 10 miles.

It is illegal to steal, copy or communicate or transmit the confidential or private information of a former employee. Private information is defined as “all or any part of any scientific or technological information, design, process, procedure, formula, or improvement that has value and on which the owner has taken measures to prevent access to them from People with the exception of those who choose the owner for limited access purposes. ” Our internal business practices, procedures and recipes are of great value to CEVICHES BY DIVINO Employees may not disclose any patented process or recipes to any person unless requested to do so (manager or owner) Of CEVICHES BY DIVINO

CEVICHES BY DIVINO will take legal action against anyone who violates this rule.

Employees – There should be no solicitation or distribution of literature of any kind by any employee during actual working time of the employee soliciting or the employee being solicited. Working time does not include lunch and rest breaks. Any employee who violates any part of this policy will be subject to counseling and disciplinary action up to and including dismissal.

Non Employees – Non-employees are prohibited from soliciting and distributing literature always anywhere on Company property. Non-employees have no right of access to any area of the premises other than areas open to the public, and then only in conjunction with the area’s public use.

Ceviches by Divino manager:

The objective of this Guide Is that you as Administrator of our establishment learn how to handle different situations that will be presented in the Day To Day. Not all cases are the same, Like this What Please Do not take this Guide To the letter, if in Some case you should React In a different way, Document it So that we can include it in this Protocol For future workouts. Please Make sure Whenever your Local has Medicine cabinet of first aid and that this always assorted with what you need in case of accident, Also Make sure That has burn cream and is not Other have sanitary towels. It is important to know that some people are Allergic To Medicines As the Acetaminophen Or ibuprofen, before you supply any of them to a person Consult If you can take them. It’s important Also Know that some people may not take aspirin.

You must have a Medicine cabinet First Aid:

1. Manual of First Aid
2. Gauze Sterile
3. Tape Surgical Adhesive or Tape
4. Bands Adhesive Of Different Sizes
5. Bands Elastic
6. Antiseptics towels
7. Soap
8. Cream Antibiotic
9. Solution Antiseptic Peroxide of Hydrogen
10. Hydrocortisone
11. Acetaminophen/Ibuprofen
12. Clamp
13. Scissors
14. Bag of Cold Instant
15. Cream for Burns
16. Alcohol
17. Thermometer
18. Gloves of plastic
19. Calamine
20. Would be ideal to have a Cardiopulmonary mask of Reanimation That you can acquire in a Red Cross office of your Area. (Visit The Page of Internet D Ela Cross Red)

Cuts:
You must place the person in a safe and quiet place. Do Pressure Over the wound. If the wound is Small You press the Area As long as you reach a sink, wash the affected area with water and Soap To avoid infection, apply Antibacterial Ointments and protected the affected area. If the wound is Large or deep, and the person has not lost consciousness, should be taken immediately to an emergency center. If the person has lost consciousness, raise your feet a little and put alcohol near the nose, immediately call the emergency number and follow instructions.

Falls:
Talking about “fallings” we must have categorized them by risk
– Slight fall: if the person falls and immediately rises, it is important to check the Area Of the coup that does not have a Lesson, ask to take the person to an emergency center. Allow Rest In A Place Take it easy By Several Minutes.
– Fall With a blow to the back: it is very important to take special care, because the person can “feel fine” because of the adrenaline and the Shock But then it started to present Discomfort. It is important not to move the person abruptly and allow it to catch his breath. Offer immediately to Take it to an emergency center.
– Fall With a blow to the head: it is vitally important to call the emergency number since the blow couldn’t show any Symptoms As bleeding in some cases but may have an Internal lesson. If the person stayed Unconscious, try to CPR without moving it! And if it is Possible Immobilize the neck to avoid more dangerous lessons.
– Fall With a fracture: it is vitally important to call the emergency number. The person should not be moved. Do not try to cover the wound. If the person has a hemorrhage practice a tourniquet to stop the bleeding.

Bronchus Aspiration (asphyxiation): The first thing is to embrace the person from the back and at the top of the stomach (mouth of Stomach) make Pressure Continuously and with strength until the person ejects what is obstructing the trachea. When this is achieved, the person must be allowed to rest and recover from the shock. If the person loses consciousness you should try to expel the strange object While another person holds the person’s head and should called immediately the emergency number.