Caves Read and Sign - May 15, 2019

FOH:

  • To Go - We will no longer be doing to go orders during brunch.  We feel that by the time the guest gets the food home, it will no longer be at the standard that we strive for.  It also puts an undue strain on the kitchen and that effects the guests dining in house adversely. It is super important to us that we are getting the best possible product out to our guests and that is why we are choosing to no longer offer to go during brunch.  

  • Donuts - If we need to bring out donuts to a table to help ease longer cook times please make sure to provide one donut per person at the table.

BOH:

  • Covering Containers - Everything gets covered with either a lid or plastic wrap.  There are containers being left in the reach in and on the line without covers and product is drying out.  

  • Put it back - Please put things back where you got them from.  If you take something off a shelf, put it back on that same shelf when you are done with it.  

  • Pimento and Bone Marrow - The pimento cheese and marrownaise need to be covered with plastic wrap.  

EVERYONE:

  • Music stations - The music stations are getting too cluttered and muddied up.  There will be a purge. I have a sheet hanging up to list stations to be kept.  

  • New menu items - Spring pea hummus will be replacing the brussel sprouts and the crab salad will be replacing the potted shrimp.  More information coming soon

Caves Read and Sign - May 8, 2019

EVENTS:

5/12 - Mother’s Day

FOH:

  • Correct items - Be sure that we are taking the correct item from the window.  Check with the kitchen that it is the burger or steak temp that you need.

BOH:

  • Broken Equipment - Do not leave broken equipment (i.e ladles, thermometers, etc) in the office.  Put a note on it and leave it on the prep table.

  • Late night steaks - To slow down oxidation, LN steaks will now be stored in vacuum sealed bags.  Please only open what is needed. If there are leftover steaks, back them out in a labeled container

EVERYBODY:

  • Cardboard - We are getting another cardboard dumpster.  Please utilize the one closest to the street first and when that is full move to the next one.  

Caves Read and Sign - May 1, 2019

EVENTS:

  • 5/3-5/5 - Mom and family weekend

  • 5/12 - Mother’s Day

FOH:

  • Sauces - Let’s be conscientious of how much sauce a person needs.  If they have two bites of waffle left and want more syrup they probably don’t need a full pour of maple.  

BOH:

  • Waste - Please make sure waste items are being logged immediately.  Also make sure we are logging all waste, i.e. wasted fries need to be logged before tossing.

  • Procedures - Be sure to adhere to the procedures as they are written.  There has been a lot of effort put into these recipes and intent into how the final product comes out.  If you are having troubles with a particular dish please talk to a manager and they will be able to further assist you.

  • Walk in - There is to be no food products on the floor besides the buckets.  If you are out of room please grab a milk crate and put it on that.

EVERYBODY:

  • Cardboard - We are getting another cardboard dumpster.  Please utilize the one closest to the street first and when that is full move to the next one.  

Caves Read and Sign - April 24, 2019

EVENTS:

  • 5/3-5/5 - Mom and family weekend

  • 5/12 - Mother’s Day

FOH:

  • Burger Feedback - If there is any feedback regarding the burgers, let the kitchen know immediately so they can track which batch the burger came from.

  • Call out the corners - We are starting to see some close calls coming out of the hallway.  Be sure to use your outside voice when coming out of the hall and through the curtains. Also, slow down.  You are merging into traffic. And remember that the guest has the right of way.

BOH:

  • Waste log - Please make sure waste items are being logged immediately.  

EVERYBODY:

  • New staff - We have a new FOH staff.  Welcome to Joshua.

  • Menu Changes - Baked Cavatappi will be going on the menu.  It has a garlic morney, Stallbush sweet peas, herbed bread crumbs, truffle oil and will be served with an organic greens salad.

  • Easter Brunch - Way to rock everything out.  It was long. It was brutal. The masses were fed and they were happy.

Caves Read and Sign - April 17, 2019

*Did you sign the last read and sign? If not, please expect a brief chat with a manager.*

EVENTS:

  • 4/21 - Easter

  • 5/3-5/4 - Mom and family weekend

  • 5/12 - Mother’s Day

EVERYBODY:

  • Rosemary Vinaigrette - The Rosemary Vinaigrette will henceforth be known as Herb Vinaigrette, and the old Herb Vinaigrette will no longer be available.  So anytime you ring in or see a ticket that says Herb Vinaigrette, it will be talking about the Rosemary Vinaigrette.

  • Menu Changes -

    • Donut changing to Rhubarb Framboise

    • Stuffed French Toast will be switching to a strawberry rhubarb

    • Next week Baked Cavatappi will be going on the menu

    • 86 Saurbraten

FOH:

  • Double Check Orders!!!! - We are seeing in increase in food coming back to the kitchen that is getting entered incorrectly.  Please be sure to repeat orders back to the guests and take the time to double check what you are entering into the computer.

BOH:

  • Transfers - Please make sure transferred items are being logged immediately.  

  • Reach-in Organization - The reach in needs to be kept better organized.  Things are getting thrown in there in the wrong places which is making life on the line more difficult.  Please take the time to put items back where they belong. If you have any questions check with a lead.

Caves Read and Sign - April 10, 2019

EVENTS:

  • 4/10 - Monthly Tasting Series with Coldfire Brewery

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • 86 Oyster Week!!!! - Thanks everyone for a very successful inaugural oyster week! We sold 655 shucked oysters last week with only one two mild injuries. Thanks everyone, lets do it again next year!

  • Menu Changes - Return of the souffle! We will be bringing back out twice baked souffle made with local chevre and topped with marinated local mushrooms. This item will be vegetarian but not gluten free and replacing out channa masala on the dinner menu and the menemen on the brunch menu.
    The small changes to the HH pickle plate and LN tamale are now printed on the menu.
    We will also be switching out our butternut squash salad for a spring kale salad. This salad will have pesto vinaigrette, a soft poached sous vide egg, asparagus and herbed bread crumbs.
    The blood orange cake will be leaving the menu and replaced with a kimchi deviled goose egg. This will be ¼ of a Winn farms deviled goose egg with Completely Crocked kimchi.
    We will be switching the elk ragout for lamb Bolognese this week as well.
    We are hoping to make these switches on Thursday the 11th.

Caves Read and Sign - April 3, 2019

EVENTS:

  • 4/2-4/7 - Oyster Week @ all Locations – Please read the internal newsletter for details on all events

  • 4/6 - Champagne and Oyster Brunch

  • 4/10 - Monthly Tasting Series with Coldfire Brewery

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Oyster Week!! - Many exciting things happening this week! Please take a look at the menu and study up on the Oyster Week specials. Some of these items we may put counts in for during the week to ensure we have plenty for the weekend. These items will be replacing our “seasonal selections” items for the week. The pork belly, reuben, sauerbraten and honey cake will all return next week. We will also be having a champagne and oyster brunch on Sunday. We will have a couple of Nicks shucking oysters in the FOH with a special offering of accompaniments as well as a steak tartare with smoked oysters for that event. OYSTER WEEK SPECIALS DO NOT APPLY TO 100% DISCOUNT, SORRY.

  • Menu Changes - We will be changing the carpaccio on our meat board this week to a steak tartare. This is the same beef tenderloin we used for the car paccio but prepared differently. We will be grinding it in house and mixing it with the same salt and olive oil that was on the carpaccio with the addition of capers and shallots.
    We will also be changing the roasted beets with this item to smoked pickled beets.
    We will also be changing the pickled beets on the pickle board when they run out to the smoked pickled ones.
    Later this week when we run out of truffle butter for late night sirloins, we will be switching to a pesto compound butter.

  • CASA Fundraiser - We will be participating again this year in the CASA blue drink, child abuse awareness month fundraiser. $1 from every blue drink will be donated to CASA, our blue drink, called “what is best in life” will be Magellan Iris gin, rosemary simple syrup and soda water. “CASA-voices for children provides an abused and neglected child within the Child Welfare System a highly trained volunteer to advocate for their best interest”

  • Add On vs Special Items - FOH - we have fallen back into the habit of special iteming something rather than finding the correct add or mod button. Please make sure that you are ringing these items in correctly so we may charge as needed. If there are items you have having trouble finding the button for or don’t think there is one, just ask. We have made a local mush add on button. Last week we had a number of special items rang in for this add on but the pricing wasn’t right. For the local mushrooms the add on of 1 cup will be $5. The button us under burger adds, brunch adds and entrée adds as ”LCL Mushroom 1Cup”. Please make sure to use the correct button so that we are charging the correct price for it.
    BOH – please keep an eye on modifications on tickets. If the mod is in red it has been correctly wrung in and being charged for correctly. Please help with this by letting servers know or even asking if you aren’t sure if something has been rung in right. If you look at the ticket below, you’ll see regular mods and adds in red and a separate item of mushrooms in black. The black indicates that the item was not rung in properly and they did not use the proper button. Thanks everyone for your help with this!

Caves Read and Sign - March 27, 2019

EVENTS:

  • 4/1-4/7 Oyster Week @ all Locations – Please read the internal newsletter for details on all events!

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Menu Changes - We will be making our last batch of elk ragout this week and moving on to our lamb bolognese next week. The bolognese is made with Anderson Valley lamb and served with Classic Foods radiatori pasta.

BOH:

  • Washing Portioning Utensils - Please make sure to remove all measuring utensils after a project or at the end of service.

    Items commonly found with dirty utensils in them have been, chicken breading powder, croutons, hushpuppies, currant gelle, and candied pepitas.

    It is important that we are not leaving measuring cup, scoops and utensils in food items overnight.

  • Semi Annual Towel Reminder - This is your semi annual reminder to ration your kitchen towels! We always get the same amount of towels every week and have reach a point again where they are not lasting until the next delivery, oh no!

    Please start your shift with one towel. Rinse mildly soiled towels and use for sanitizer towels before using new ones. Make sure that you are passing on your towels at the end of your shift if they are still usable. Use mildly dirty towels for initial cleaning of deep cleaning projects. There are many other ways to help keep our towel rations in check, if you need more tips feel free to ask a lead or manager. Thanks for you helping ensuring that we have enough towels to make it until our next delivery.

  • Marrownaise - In the hopes of making our almost perfect burger even better we will be changing how we place marrownaise on buns this week. To help ensure proper portioning we will be keeping it in a 4”9th pan and spreading it on the bun. Please keep an eye out for these changes in procedure and check in with a manager if you have any questions.

Caves Read and Sign - March 20, 2019

Due to Mischa getting the plague last week this read and sign for March 12th was not printed and hung. We have added just a few new items for the week of March 19th but kept the items from the previous week. Thanks for your patience and understanding.

EVENTS:

  • 3/20 - Flanders Day  

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Glass Recycling - Just to clarify a few things on glass recycling. We can only put glass bottles (liquor, beer, soda, hot sauce) and glass jars (pickles, capers) without lids into our glass recycling. That means, no ceramic or broken glassware. We will start having a broken glass and ceramic bucket moving forward. That bucket will get broken glassware and ceramics and once filled it will get placed in the trash dumpster.

  • Internal Newsletter - Please make sure you are also reading our internal newsletters as well as our read and signs. There is information that is relevant to all of the Block restaurants as well and fun to know information about comping releases and events at Block establishments other than Caves.

  • Waste logging foods - Here are a few helpful guidelines for waste logging food. If we all pitch in on the consistency of this it will really help tracking food waste costs in the long run.

  • Prepped food items *roasted butternut squash, blanched sprouts, miss fired or extra fries, beer cheese and other sauces– These items should be waste logged by volume

  • Raw food items *burger onion, chives or other herbs, salad greens – These items should be wasted by weight

As always there will be exceptions to these guidelines and if you are unsure, please feel free to ask a manager about what unit is preferred.

  • Updated portioning - With the implementation of our new inventory soft wear we are continually making small changes to our portions and costing.  Please keep an eye out for these changes and any inconsistencies you may come across.

  • New team member – Caves is happy to welcome Nathan Burns to our BOH team. Welcome Nathan!

  • BOH peeps - Please keep double checking new recipes and procedures. With so many changes at once it is important for us to be vigilant about staying up to date in this information. This week we will be changing how we portion and heat the rice for tagine, as well as the spinach for salad portions and sprouts portions. Please be sure you are weighing portions out every time if that is what the procedure calls for.

  • FOH peeps If you see a plate of food go out, say a salad or sprouts and it looks very different in size from the last order feel free to let the expo or lead know and we will remedy this for your customer.

  • Prep peeps – Please keep track of yields on new versions of recopies. Feel free write it down on the actual recipe itself for the first few times to make sure it is consistently coming out the same.

BOH:

  • Rotation awareness week - There has been an on-going issue with keeping an eye on proper rotation of backs to the line. We would like everyone to take special care this week when stocking the line. Please always double check the date of the back you have and make sure you are using the use first. Especially if there are multiple backs available. This will help insure we are serving our customers the freshest food possible and not unnecessarily wasting items.

Caves Read and Sign - March 13, 2019

EVENTS:

  • 3/13 - Dirt Road Monthly Beer Tasting

  • 3/20 - Founder KBS Release

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • Glass Recycling - Just to clarify a few things on glass recycling. We can only put glass bottles (liquor, beer, soda, hot sauce) and glass jars (pickles, capers) without lids into our glass recycling. That means, no ceramic or broken glassware. We will start having a broken glass and ceramic bucket moving forward. That bucket will get broken glassware and ceramics and once filled it will get placed in the trash dumpster.

  • Internal Newsletter - Please make sure you are also reading our internal newsletters as well as our read and signs. There is information that is relevant to all of the Block restaurants as well and fun to know information about comping releases and events at Block establishments other than Caves.

  • Waste logging foods - Here are a few helpful guidelines for waste logging food. If we all pitch in on the consistency of this it will really help tracking food waste costs in the long run.

    • Prepped food items *roasted butternut squash, blanched sprouts, miss fired or extra fries, beer cheese and other sauces– These items should be waste logged by volume

    • Raw food items *burger onion, chives, or other herbs, salad greens - these items should be wasted by weight

As always there will be exceptions to these guidelines and if you are unsure, please feel free to ask a manager about what unit is preferred.

  • Updated portioning - With the implementation of our new inventory soft wear we are continually making small changes to our portions and costing.  Please keep an eye out for these changes and any inconsistencies you may come across.

    • BOH peeps- Please keep double checking new recipes and procedures. With so many changes at once it is important for us to be vigilant about staying up to date in this information. This week we will be changing how we portion and heat the rice for tagine, as well as the spinach for salad portions and sprouts portions. Please be sure you are weighing portions out every time if that is what the procedure calls for.

    • FOH peeps If you see a plate of food go out, say a salad or sprouts and it looks very different in size from the last order feel free to let the expo or lead know and we will remedy this for your customer.

    • Prep peeps Please keep track of yields on new versions of recopies. Feel free write it down on the actual recipe itself for the first few times to make sure it is consistently coming out the same.

Caves Read and Sign - March 6, 2019

EVENTS:

  • 3/13 - TBD Monthly Beer Tasting

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • Communication Awareness Week - We would like everyone to work on better communication throughout this week.

Highlights include:

  • Stating someone’s name when you are talking to them, especially from across the kitchen. “Dana, can you get me more buns from the walk in?”

  • Responding with call backs or “heard.” This helps people be sure you are aware of what is needed on your station and if they don’t hear a call back, they can repeat the items for you.                    

  • If no name is stated it should be understood that the person speaking is speaking to the group and everyone should respond with confirmation that they have heard.

  • Soaking Beer Cheese Ramekins - The new beer cheese ramekins are being put away not fully cleaned. To help make it easier to clean them we will start soaking them. The dish area will have a third soaking container just for them. Please make sure that we are putting them in there when plates are returned to the kitchen. Lets all make sure to take a look when putting clean dishes away as well and make sure to return any to the dish pit that still have food stuck to them.

  • Burger Mods and Beef Specifics - There has been some confusion on burger mods recently so here are the specs so we are all on the same page

Plain – no lettuce or onion – yes cheese

Dry – no marrownaise – yes cheese, lettuce and onion

Plain/dry – no lettuce, onion or marrownaise – yes cheese

Add bacon – bacon is not to be cut when put on burgers

The beef we use for our burgers is Oregon raised and processed by Folton Beef based out of Portland, Oregon. It is a special blend of brisket, short rib, and chuck. The beef is grass fed and grain finished. Hopefully this information is useful to our front of house team and they can pass along some of this knowledge to our customers.

  • Snacking - Please refrain from snacking on food in the kitchen. Food that is ready to eat and easily within reach is not for snacking. Items such as crackers, candied nuts, croutons, and corn nuts are checked regularly by prep for freshness and are counted every day to build to par. If you are truly concerned about the freshness of an item please ask a lead or manager to check or when the last time an item was checked.

  • Waste Logs - This item was on the read and sign two weeks ago and still needs our attention. Please work as a team and make sure that items are being written on the waste log when they are, misfired, over cooked, dropped, not up to quality standards, etc. There has been good communication about these items during service lately but the follow through of them actually making it on to the waste log needs more work. If necessary, keep track of these items in your notebook (need a new one? Let us know!) and fill in the waste log during a less busy time. It is crucial to our food cost and waste management that we are writing these items down, every time.

BOH:

  • Reach In Stocking - With how busy we have been lately, most of the week the reach in is very full. Please make sure when stocking or looking for items that 9th and 6th pans are not sitting on the edges of the racks where they can fall over easily. This is tricky due to how crowded it can be but has led to loss of spilled product recently. Please also return items to their designated area of the reach in if you move them to get behind them.

  • Transferring Bad Bread - When bakery items need to be wasted for poor quality when they are received, they need to be transferred back to the taproom not waste logged. This would apply to under-cooked biscuits, overly dark pretzels or bread, basically any quality issue that could be a fault of the bakery not our cooking or handling of the item. If you have any questions about if an item should be transferred or waste logged please check with a lead or manager.

  • Return of Micros!! - With the return of micros we just wanted to touch base on a few things. For new there is no need for micros on expo. Please do not leave scissors on the micro trays, wash them after every use.

  • Mussel Care - Dana will be making a sheet with information on mussel care this week. This will help us all keep mussels in the freshest possible state and help reduce loss on this product. Please keep an eye out for this information coming to the kitchen soon.

Caves Read and Sign - Feb. 27, 2019

EVENTS:

  • 3/13 - TBD Monthly Beer Tasting

  • 4/2-7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • New Cocktail - We’ll be launching our new whiskey sour with cherry liquor foam. This is a new exciting technique that uses the same tool we use for whip cream to make an egg white foam to top the cocktail! YUM!

  • Mama Lil’s Pickle Add - There is a button under entrée adds for Mama Lil’s pickles. The button says “Bnb Pix” and is $2. Please make sure you are using this button when adding sides of these pickles. This helps us track sales and make sure items are being sold at the correct prices. Thanks!

  • Thanks Everyone - We have had a nice and busy few weeks. Thanks everyone for your hard work in making these times smooth and keeping up to the high standards we set here at Caves.

BOH:

  • Fry Slamming Good Times - Just a couple of notes for when we are cutting fries.

    We have noticed a couple of times over the last few weeks that the fry slammer has been left dirty. ☹ Please make sure you are cleaning all the parts every time it is used. Other than being unsanitary, lack of cleaning will degrade the parts. If you are unsure how to take all the parts off for cleaning, ask a buddy.

    When we are filling fry buckets with raw fries it is important that we fill them to right below where the handle is attached and then fill to the top with water. This helps prevent the browning of the raw potatoes and the subsequent waste of those.

  • Checking Prep Items - When you are checking prepped items please make sure that we are really checking them. Other than just using your eyes, get in there! Taste it, touch it. Obviously, you don’t have to taste raw things or things you are allergic to. Please just keep a closer eye on this. We have all let the ball drop on this over the last few months. It may feel like we don’t have time to spare for these things be we always do.

THANKS EVERYONE!

Caves Read and Sign - Feb. 20, 2019

EVENTS:

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis Half Marathon

ALL:

  • Menu Changes - We will have a new burnt ends pork belly and blood orange salad with mole dressing replacing the chicken and rice salad.  

    We are also bringing back our chicken tagine entrée to replace the cassoulet. There will be small changes in the sauce to help with consistency but the flavor and plating will remain the same.

    After all the feedback (thanks!) last week on the beet sandwich, we will be temporarily taking it off the menu to let our house made kraut get to the desired sourness.

  • Waste Logging - Please make sure that if an item is miss fired or has a mistake that we are writing these items on the waste log BEFORE we start snacking on them. Every time. It is very crucial to our food costing and inventory that we are tracking these things properly.

  • Ice Cream Social - We will be having our second annual bourbon month ice cream social this Sunday! YAY! This year we will be offering 3 ice cream specials with unique bourbon pairings.  We will have, nebula stout ice cream malted milk shakes $6.50 , popcorn ice cream sundae, made with wild turkey barrel aged stout and popcorn ice cream, and a caramel corn topping $6, lastly we will have a Manhattan ice cream sandwich. This will be made with soft gingersnap cookies brushed with vermouth and bitters and filled with an Amarina cherry syrup and orange zest ice cream $7.50. Please help spread the word about this even through out the week. If a customer or friend loves our ice cream or bourbon, perhaps let them know about the event. Thanks for spreading the word!

  • Food Feedback Forms - Thanks everyone for filling out the customer food feedback form in the kitchen. We ask that you continue to do this on a regular basis but first, some pointers.

    If you go to write something and see that it has already been noted, please still write it down. For us in the kitchen, seeing these repeat notes helps up see a pattern and know that things are just not one off comments.

    If feedback requires immediate follow up please let a kitchen lead or manager know right away. If there is a problem with the food that needs to be addressed that form is not the place for it. Please ask kitchen managers or FOH managers if you have more questions on this subject.

  • New Hire - Welcome to the Caves team our new dish washer Casey Gold

BOH:

  • Setting Up For Success - We have talked the last few weeks about looking for last backs on the line. As a continuation of this conversation we would like everyone’s help in setting our line up for success.

When you are leaving the line, for a break, to step away and work prep, or any other reasons, please take a few minutes to make sure the line is stocked. Check over your station and ask fellow workers if there is anything you can grab from the reach in or walk in for them. If you only have a handful of orders of an item, please get more! This will help assure that your team isn’t in a bind while you step away or clock off. With everyone’s help we can make our service run even smoother. Please do this during all line shifts, brunch included.

  • Broken Equipment - If you see a piece of equipment is broken, please take it out of service ASAP! Let a lead or manger know so they can order it or put it into the log book to be addressed soon.

THANKS EVERYONE!

Caves Read and Sign - Feb. 13, 2019

EVENTS:

  • 2/13 - Monthly Tasting With Belching Beaver

  • 2/18 - Bourbon Dinner

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • Menu Changes - We will be really starting the smoked beet reuben this week! We will be making a few small changes to the late night and happy hour menu this week as well. We have taken the beet pesto off of the H.H. menu and added fried brussel sprouts. The late-night menu will have a new flatbread as well - locally foraged winter chanterelles and hedgehog mushrooms, Willamette Valley gouda, and organic purple kale with lemon essence. We are adding a new dessert to the seasonal selection menu, a blood orange treacle cake with blood orange curd. We will have a new burnt ends pork belly and blood orange salad replacing the chicken and rice salad next week as well as the anticipated return of the chicken tagine! WOOO!

  • Waste Logging - During service please help keep better track of miss fired and other wasted items. Occasionally during service, we will have miss fires or items that have sat too long in the window and died. While we are busy it is important to remember to waste these items. We all have the best intentions of doing it later and can forget. Please ask someone who is not on the line and may have a minute to spare to take the time to write these things down as they happen. Servers, someone prepping, or expo are all good people to ask for a hand in this.  

  • New Mats - We have new kitchen mats! Please make sure at the end of the night to put these mats on the mop bucket or mop sink to dry. They don’t dry well while laying on the floor. If you come in to open and the mats are sitting to dry, please put them down where they go. If they are just piled around the kitchen they become a tripping hazard. Safety First!

FOH:

  • Ketchup and Mustard Lids - When refilling and consolidating these bottles please also keep and eye on the lids. They can get crusty and gross and need to be switched out regularly. There is a cup of lid on the clean dish rack in the kitchen so there should always be more if needed.

BOH:

  • New Recipe Formats - We are using a new inventory software called Market Man. You will see new versions of recipes being printed that are in a different format than you are used to. Please, double check these recipes even if you have done the recipe previously. The recipes now have different volume measurements, fluid and volume measurements. Double check that you are using the right measurements for these updated recipes.

The following items were on last weeks read and sign and still continued to be an issue. Please take the time to re-read and continue to work on them this week. Looking over your station when you start your shift and looking for backs early will help you be more aware of what you have and don’t as service progresses.

  • Looking For Last Backs - It is your responsibility to keep an eye on backs that are low on the line. Too often lately we have gotten low on an item without checking for another back and without putting a count in if needed for that item. If you are on the line and notice a back is low, take the time to look below or in the reach in for another. If there is none, immediately get a count in for that item. This is a very important part of our jobs so we will be giving write ups in the future if this continues to happen.

  • Last Back Awareness Week - To help with the previous item this week will be Last Back Awareness Week. When you back out an item always look for a red last back on the line or the reach in. If there is one please transfer it to the new last or make a new last label if needed. When working the line always double check if you see a back with a last label, is it really the last? Was it possibly improperly rotated? Do you need to put a count in for that item? These are all things everyone working the line should be keeping an eye on every day.

Caves Read and Sign - Feb. 6, 2019

EVENTS:

  • 2/13 - Monthly Tasting With Belching Beaver

  • 2/18 - Bourbon Dinner

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-4/7 - Oyster Week @ all Locations

  • 4/14 & 4/15 - Corvallis ½ Marathon

ALL:

  • Brunch To Go Orders - Just to clarify, we only do to go orders for brunch if they are in house when they order. This has been the policy for some time now. When explaining this to customers please let them know that this is to uphold the highest quality of our food and to make it easier on the kitchen to continue serving in house guests. Brunch to go’s take a lot of boxes and if the customer is not already in house those boxes take a lot of much needed space under the heat lamp. If you have any questions or need better verbiage to help explain this to customers please check in with Nick K.

  • 86 Beet Pesto - We will be done with beet pesto this week and launching our new smoked beet Ruben. Keep and eye out for this new menu item and we will share procedures with next weeks read and sign so everyone can be familiar with this new item.

  • Barrel Event - Great barrel everyone! Thanks all for your hard work making it happen and run smoothly.

BOH:

  • Looking For Last Backs - It is your responsibility to keep an eye on backs that are low on the line. Too often lately we have gotten low on an item without checking for another back and without putting a count in if needed for that item. If you are on the line and notice a back is low, take the time to look below or in the reach in for another. If there is none, immediately get a count in for that item. This is a very important part of our jobs so we will be giving write ups in the future if this continues to happen.

  • Last Back Awareness Week - To help with the previous item this week will be Last Back Awareness Week. When you back out an item always look for a red last back on the line or the reach in. If there is one please transfer it to the new last or make a new last label if needed. When working the line always double check if you see a back with a last label, is it really the last? Was it possibly improperly rotated? Do you need to put a count in for that item? These are all things everyone working the line should be keeping an eye on every day.

  • Prep Lists - Please do not erase an item off the prep list unless it is actually complete. When it is getting worked on draw a line through it and erase once it is done. If you are unable to complete a prep list please leave that information on the prep board.

  • Lids On Buckets - We keep lids on our empty buckets at all times to help keep them clean inside. If you happen to see that the buckets under the wood table don’t have a lid, help out and put one on please. This also applies to the buckets under expo that hold ramekins and such. It is understandable that during busy time such as brunch these lids will be removed for easy access but please return them once that part of service is done. This helps ensure that the items stored in those buckets are free from spills and debris.

  • Waffle Batter - From now on when we 86 brunch on Sunday we will be saving some waffle batter to make late night waffles. Please make sure that we keep this in the walk in so that tiny waffles can be made later in the week.

  • Sunday Brunch Freezing - There is a procedure for Sunday brunch freezing next to the daily cleaning project list. Please look this over if you are responsible for this project. There are a number of things that keep getting missed including, raw breakfast sausage on the meat shelf and leaving some portions out for late night, FIFO’s of anglaise in the FIFO bin, buckets of gravy, and breaded chicken in the freezer. Please also remember fridge stacking order applies to freezers as well. Raw meat on the bottom.

Caves Read and Sign - Jan. 30, 2019

EVENTS:

  • 2/1 - Barrel Event (soft open @ 3:30pm)

  • 2/2 - Bourbon Month Bottle Brunch

  • 2/3 - Super Bowl Sunday (closed after brunch)

  • 2/18 - Bourbon Dinner

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-4/7 - Oyster Week @ all locations

  • 4/13-4/14 - Corvallis Half Marathon

ALL:

  • Menu Changes - Moving forward we will be sharing line procedures for new menu items with everyone through the read and sign. This way everyone can be on the same page with proper portions and plating. YAY! On that note, here is the procedure breakdown for the Sauerbraten!

  • 86’d Items - When an item is being 86’d please make sure that information has been confirmed with a kitchen manager or lead. Sometimes things are getting 86’d and we haven’t done all the checks we can to assure that the item really isn’t available.

  • Barrel Event - We will be doing a soft open at 3:30 this coming Friday for our Barrel event.

FOH:

  • Gift Cards - Please include them in your drops at the end of your shift.

BOH:

  • Eggs and hushpuppies - Eggs and hushpuppies (which contain raw egg) need to be stored on the bottom shelf of of the reach in and line fridges. Please keep this in mind, even when just moving items around to find something else, they must return to the bottom shelf.

  • Zested Citrus - Always look for zested oranges to use when making juice on Fridays and Saturdays. Likewise, zested lemons work perfectly fine in our amazing little lemon juice spritzer. Please help us utilize these products so we can continue to minimize food waste as a company.

  • Steam Table - When putting the steam table away at the end of the night, please refrain from putting it on the cart. The steam table we have right now is just a little too big for the car and the temp knob is starting to get bent from being placed there. There should always be room on the bottom of the small speed rack under the juicer for it. If there is not feel free to leave it out on the counter and prep or openers can move it as needed.

  • Basil - We are transferring basil from Block for our chicken and rice salad. Please only transfer as much as we need cut and return any excess. Extra basil has been going bad quickly in the walk in and would like to keep from wasting this.

  • Oil Bins -  When the oil bin is nearly full (1 to 1 ½ inches from the top), don’t dump anymore oil in. There is an overflow drain in them and they will spill out into the alley. Especially as it gets warmer this is important as the oil expands and can spill out. If the bins need to be emptied please check in with a lead or manager and they will show you the proper way to call and ask for the bins to be emptied.

  • Tasting and Consistency of Hot Held Items - As discussed at the meeting last week, all items held in the hot well need to be double checked by someone else once heated. Many of these items get condensed in the hot well and need to be thinned out. Please make sure this is happening every day. Usually there are prep people around who are aware of what these items should be like when they are freshly made so please reach out to them for help.

  • Sick calls - Please follow the protocol for calling in sick as written in the handbook. This does not include calling you manager on their personal phone to let them know what is going on. If they need to be notified of the situation they will be reached by another manager or lead who is working that shift. The following is copied from the handbook:

    “If you are unable to make a shift, it is your responsibility to get that shift covered. Schedule adjustments must be approved by a manager at least 24 hours prior to your scheduled shift. If the shift is not approved, then it still ‘belongs’ to you and remains your responsibility. If it is an emergency please contact a manager to help find a replacement. If you are sick or have another emergency within 24 hours of your scheduled shift, you must call the restaurant and talk to a manager as soon as possible so that they are aware of the situation, know that you may be unable to make your shift, and can help find a replacement. In certain cases, Caves reserves the right to require a doctor’s note for verification if you miss a shift due to illness, in accordance with applicable state and federal laws. We take no show/no calls very seriously: Disciplinary action may be up to or include termination.”

Caves Read and Sign - Jan. 23, 2019

EVENTS:

  • 2/1 - Barrel Event (soft open @ 3:30pm)

  • 2/2 - Bourbon Month Bottle Brunch

  • 2/3 - Super Bowl Sunday (closed after brunch)

  • 2/18 - Bourbon Dinner

  • 2/24 - Bourbon Ice Cream Social

  • 4/2-4/7 - Oyster Week @ all locations

  • 4/13-4/14 - Corvallis Half Marathon

ALL:

  • Menu Changes -

    • We will be up-ing the number of crostini with the carpaccio plate to 8 pieces

    • Sauerbraten will begin on Thursday and replace duck balls

      • “Sauerbraten is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days in a mixture of vinegar or wine, water, herbs, spices, and seasonings.”

      • Ours is made by brining beef brisket in a dark sour ale and then braising. It is served with beet ‘kraut and our take on a warm German potato salad.

    • Keep an eye out for some changes to the late-night menu this week as well, including the addition of a mini chicken and waffle.

  • Weekend Dinner Time Changes - Starting this Saturday, we will be adjusting our weekend dinner times. This is in hopes of alleviating some of the pressure on the line during the 2 o’clock hour when they are changing from brunch to dinner.

    • The new hours will be: brunch from 9am–2pm, followed by happy hour from the usual 2pm-5:30pm. We will not start offering our full dinner menu until 3pm. Hopefully this is a smooth transition and will take some of the pressure off the line during the time they are occasionally serving from three different menus.

  • Customer Feedback - As most of you know we have a customer feedback form hanging in the Kitchen. We review this at our weekly manager meeting but it is only useful if we all help fill it out! We can all help collect more feedback in a few ways. Servers, challenge yourself to write one thing down on that list a week. I’m sure you hear feedback from costumers all the time but remember the kitchen doesn’t get that unless you help pass it on. Kitchen peeps, you can help by prompting the servers for feedback. Such as, “did the customer have anything to say about (menu item)?” “I see they cleared their plate/didn’t eat a lot, did they give any feedback?” With our help with specific question prompts the servers can help us with more detailed feedback.

  • Kitchen Cleaning Tasks - Front of house peeps have been helping us make sure this list is getting done by asking people checking out with them if they have finished their project, so thanks friends! If you are behind the bar and someone from the kitchen asks to check out with you please continue to ask if they have done their cleaning project. Kitchen buds, DO THE TASKS!! We all have been dropping the ball on this left and right. Please keep in mind that these need to be done every day. If you are unsure if you have a project, check the list and clarify with a lead or manager. We will be doing warnings this week and writing people up next if these are not done.

  • Welcome - We have a new kitchen team member, Harley Monroe! Hi Harley! Thanks for joining the team!

Caves Read and Sign - Jan. 16, 2019

EVENTS:

  • 1/19 – Philomath Montessori dine out, all day

  • 2/3 - Super Bowl Sunday. Closed after brunch.

  • 2/1 - Caves Barrel Event

  • 2/2 - Bottle Release Brunch

  • 2/18 - Bourbon Dinner

  • 2/24 – Bourbon Ice Cream Social

EVERYONE:

  • New Menu Item Feedback - When giving feedback on new menu items please make sure that you are only coming to the kitchen with things that are of immediate concern, such as, raw or under cooked items. The kitchen managers are reading the feedback sheets regularly and will determine if an item needs to be changed in prep or on the line based off of those and customer feedback. Don’t forget about the customer feedback sheet hanging in the kitchen!

  • Trash Dumpsters - When taking out garbage bags please make sure we are utilizing the Caves dumpster and not just the Block one. The Block one has been over flowing lately while ours has been near empty.

  • Safety Calls - When moving about the kitchen please be sure you are using your safety calls! “BEHIND!” “OPEN OVEN!” “HOT PAN!” “BEHIND WITH KNIFE” It is also helpful if you are moving a hot item through the kitchen to say where you are going, such as, “hot to the prep sink”, “hot to the walk in”, this way people are aware if they are potentially in your way.  Please also always have an ear out for these type of calls and move accordingly.

FOH:

  • Sick Customers - If you receive a phone call from a customer who is saying they have become ill at our business, please follow the “how to respond to a call about getting sick in our restaurant” sheet that is hanging in the back hall and office. They should be encouraged to contact the local health department and only told they will be contacted back by someone from our management if that insist upon it.

BOH:

  • Boxes - We do not need to be saving produce boxes, including mushroom boxes unless you plan to personally condense an item from the walk-in into it. They are starting to build up in the corners of our back rooms and we don’t have much room to spare.

  • Meeting time! - We will be having a short all kitchen meeting next week. The meeting will be on the 23rd at 9AM. We would like to just take a little bit to connect on a few things and get everyone on the same page with expectations.

Caves Read and Sign - Jan. 9, 2019

EVENTS:

  • Wed 1/9 - Monthly Tasting Series with Modern Times Brewery

  • Sun 2/3 - Super Bowl Sunday. Closed after brunch.

  • Fri 2/1 - Caves Barrel Event

  • Sat 2/2 - Bottle Release Brunch

  • Mon 2/18 - Bourbon Dinner

  • 4/13 & 4/14 - Corvallis Half Marathon

ALL:

  • New Menu Items!! – We will be rolling out a few new menu items at the end of this week. Yay! The chef board will be switching, as well as the cheese plate. We will also be replacing the fried chicken livers with a Chicken and brown rice salad. Details for those items are as follows:

    • Brown Rice Toss with Ginger Chicken: Ginger and shoyu sous vide Winn Farms chicken breast char grilled, brown rice salad, (cilantro, chive, basil, Gathering Together Farm peacock kale, and red cabbage), sweet chili vinaigrette , house tomato Thai-chili preserves, house sesame cracker.

    • Chef Board: Seared tenderloin carpaccio finished with Arbequina (type of olive) oil, sel gris, and lemon essence. Gathering Together Farm roasted beets, bread crisps, chanterelle and shiitake rillette, red onion jam,

    • Cheese Board: Rogue smoked bleu cheesecake, blackcurrant gelee, bourbon candied Freddy Guys hazelnuts with dried cherries, spiced bittersweet chocolate, water crackers.

*Employees are eligible to receive  a 100% discount on an unmodified, new food menu item during the first week of the menu item's release as long as critical feedback is given on the item.

  • Damage Control –When exercising damage control gather as much info as you can about the issue, access the situation, and approach a manager with a solution.  If you need to re-fire or fire a new item, please let the kitchen know that before filling them in on the whole story. That way the kitchen is getting the food started as soon as possible to help insure the customer has a good experience at Caves.

  • Signing the R&S – Starting this week we will begin to start auditing read and signs. That means if you have not signed past ones you will be given a verbal warning followed by a write up on your next time failing to sign. Past read and signs are posted in the back hall so if you have been on vacation, work primarily at another Block business or just plain forgot, please go through them and review them and sign all that you have not previously.

FRONT OF HOUSE:

  • Sani Water - Use a black bucket for sanitizer water. It is less noticeable than the red bucket to guests.

  • Signing off Lists - If you are a bartender signing off the kitchen closing list, please make sure to physically check the items on the list, not just see that the kitchen closer has checked them off.

Caves Read and Sign - Dec. 19, 2018

EVENTS

  • Mon & Tues 12/24 & 12/25 - Closed on Christmas Eve and Christmas

  • Mon 12/31 - Closed on New Year’s Eve

  • Mon 1/7 - Block 15 holiday party

  • Sun 2/3 - Super Bowl Sunday - closed after brunch service

  • Mon 2/18 - Bourbon Dinner

  • Sat & Sun 4/13 & 4/14 Corvallis Half Marathon

ALL

  • Signing Read and Signs - There will be a paper copy of the read and sign posted in the back hall every week. You are required to sign that after you have read it or the online version. You will get one chance to miss signing the R&S.

  • Menu Changes – This week we will be making a few small menu changes. Pulled pork will now also be an add on to the butternut salad and Flanders bier grilled sweet onions a burger add on.  

  • Short and Sweet Communication – During busy times in order help communication in the kitchen we ask that the line and servers try and cut out extra verbiage. For example, FOH staff may be saying “table 3 is starting to look really annoyed and I’ve got back a few times to check in, is their table close?” and the line would reply “table 3 is waiting on a few more things to finish but I’m plating some of it now”. Moving forward communication along the lines of “could I please get a time for table 3” with a response of “3 will be up in less than 2 minutes, thanks” will be much more efficient, polite and have less “chatter” for others to sort through.

  • Brunch Menu - Oops! We have been selling serrano sprouts during brunch and this item isn’t on the brunch menu. We will no longer be allowing anyone to order it during brunch. We do not have the ingredients on the line for this item during brunch service. Sorry for the confusion but we want to stick to the very intentional menus that Dana and her staff curate.  

  • Better food descriptions- It was brought up at the all staff meeting and we would like to remind everyone that the expectation is for food to be described a bit more when dropped at a table. This will help drive home just how special the food we make at Caves is. Example: Instead of “Here is your Steak” pick one or two descriptions that drive home the quality and value:  

    • “For you we have the 24-day house dry aged steak.”

    • “For you we have steak with the locally foraged Chanterelles.”

    • “For you we have the house cut sirloin with the dubbel beer bordelaise.”


KITCHEN:

  • Block 15 Shuffle - The shuffle seems to be getting a little confused so I would like to make sure everyone is on the same page. Items we do no use a lot of and Block does we get from them. Sometimes those items will be nearing the end of their life so we transfer them back to Block to get used up more quickly. When there is a list for the line of Block items they should be labeled as shuffle, or get. Items that say shuffle (bier onions, burger onions, meatballs, etc.), we will take what we have here to the line at Block and bring back items of a newer date to Caves. If the items at Block are the same date as the ones brought over, don’t shuffle and let a lead know. If an item says get (mix greens) we will just get and transfer the item to us. If you have any questions about this please feel free to ask a lead for more explanation.

  • Dates – When transferring something from a large back to a small back for the line please make sure that the new back also gets a date that matches the larger back. The items found lately without this are, cleaned chanterelles, blanched sprouts and bucatini.

  • Expo modifications call out – If working an expo position it would be very helpful if we could make sure to point out modifications to dishes when passing them off to a server. For example, “here is your burger no pickles for position 4” rather than “here is the burger for position 4”. This sets the server up for success by allowing them to know exactly what they are taking and being able to answer promptly if a customer asks them about the food being brought to them.

  • New schedule design and expectations- The kitchen schedule coming out this week for next week will look a bit different than it usually does. DON’T FEAR!!! This will be explained in more detail as to why and the expectations of these changes in next weeks read and sign. Tune in next week for more details!


FRONT OF HOUSE:

  • Bathroom Cleanliness – When mopping the bathrooms make sure to sweep, and mop behind the doors. Take the time to look for grime, and give it an extra scrub. After sanitizing the paper towel dispenser, take a dry paper towel and buff out the smudges.

  • Juice Glasses – We will now use the Samuel Smith half pint glasses for juice. A serving of juice will be to the 25cl line.

  • Ice Tea – The only pitcher for ice tea will be behind the bar. We are selling a lot less ice tea this time of year, and want to make sure we maintain a quality product. If you need a refill please ask the bartender.

  • Big Hello’s, and sincere Farewells – Always acknowledge a new guest, and welcome them to our restaurant. As guests are leaving the restaurant thank them for dining with us, and wish them sincere farewell.