Pub Read and Sign - July 10, 2019


  • Pick a cubby or take your shoes home from the break room by Friday please- they will be donated if not picked up.

  • We have placed beer names on cubbies so that they can be easily reused later and reduce the use of tape, please only use that identification for yourself.

  • New break room table will be here Wednesday, please keep the break room clean in the mean time for ease of access and to keep it nice and new.

  • When replacing mop heads, take the old ones downstairs, don’t leave them in the sink.

  • If you access the new walk-in in prep, please close the door completely to make sure the seal is closed, don’t slam it, just pull it tight.

  • New crackers will start once we run out of the packaged! Either tonight or tomorrow. Procedure will be posted by Sarah.

  • If you are backing something out (i.e. backing out ranch, making whipped cream) date according to the original date it was made or when the container was initially opened, not when you backed it out.


  • Make sure the FOH monthly cleaning tasks are getting done.

  • The host/food runner shift change and sani lists live in the host stand on the lost and found clipboard-please mark off a duty the second it is done and make sure all tasks are completed.

  • There will now be a hold avocado button with a discount attached to it for when we are out (it is under the modifier screen). Please only use this button when we’re actually out of avocados.

  • There will also be a 2oz Pork add-on button only for burgers because it is a better fit on burgers. Don’t use this button for any other add-ons.

  • When picking printer rolls for the kitchen- pick the rolls with one sheet of paper on the roll (not the ones with a second paper that’s yellow on the roll) for regular rolls. The rolls with yellow sheets in them are expo rolls only. FOH rolls are also shiny not matte like the kitchen.


  • Make sure the buns for the American burger are toasty, drop them before the burger- double check the update on the procedure for it if needed.

  • ·Please focus on cleanliness on the line, make sure your cutting board is clean and the window is clean to keep plates tidy on the top and the bottom.

  • Save celery hearts for Caves please.

  • Avocados should not be left upstairs to ripen- it is too warm.

Pub Read and Sign - July 3, 2019


  • New Monthly Specials start tomorrow!


  • Push Spring Amusement! We want to make space in the cooler for some awesome new beers.

  • Servers, Katy will be posting a reminder on how to drop money, please review it and follow the guidance. 😊 It will help all of us stay organized.

  • If you use the last of the chocolate sauce, please save the bottle to wash and be re-used. It can be run through the dishwasher after you take the label off.

  • Restock Servers, we have a lot of packaged beer at the moment- so it is in the cellar.

  • Openers: don’t use comet in the bathrooms any more- please follow the bathroom checklist as it lists what chemicals to use where.

  • When grabbing sauce for the line, always grab the bottle in front first, they are organized by date this way. (Ex. if there’s three mayo containers, grab the one closest to you to use)


  • Let’s focus on product rotation this week- always have older product up front.

  • Don’t forget to season the Tuscan with salt and pepper.

Pub Read and Sign - June 26, 2019


  • Summer can mean that we will have slow times throughout the day. Please stay busy during this time and try not to congregate at the host stand or server stations. If you’re looking for something to do to stay busy- ask a manager. We recognize that space is more limited with the remodel, but if you’re off the clock, please make room for working employees.

  • Don’t forget to check out with managers before clocking out- especially closers, we need to do that walk through before you go and we may need you to wait with us for safety reasons.


  • We will have a new bourbon Block 15 Barrel selection soon. Once the Eagle Rare is gone, we will switch to Buffalo Trace. It is $7.50 for one 1.5oz. pour.

  • Servers, when you are phased, we expect you to be done 15-20 minutes after your phase time (no later than 30 minutes unless extenuating circumstances). Sometimes there are breaks and other things that get in the way and we will keep that in mind when phasing you. Hosts, we expect you to be done in about 10 minutes. Be prepared for managers to give you expected out times at time of phasing.

  • Closers, please wipe down the host anti-fatigue mat with simple green and a used sani towel before leaving.

  • Please prop the kitchen swing door by the ice machine open at night with a chair (sometimes takes two chairs) to keep that area ventilated overnight. Openers, please place the chair(s) back where it belongs before we unlock the door.


  • Let’s focus on plating bullets this week. If sauce spills on the side for an entrée, that’s fine but let’s try to plate it so that sauce doesn’t fall onto the entrée item itself making the bread soggy.

  • The shop vac should be dumped and cleaned when you’re done with it. Leave it open when you’re finished and managers will double check it.

  • When wiping down under the make table, please scrub everything off the shelf and walls.

  • Let’s make sure we’re using old herbs first. They should only be making it to the bus tub and if they don’t look good, throw them out and waste log them before grabbing more.

Pub Read and Sign - June 19, 2019


  • New cocktails, lemonades, and house sodas today!

  • New desserts today as well- mixed berry pavlova and peanut butter pie.

  • Dine out at the tap room today for DaVinci Days.

  • There is now a guide in the food bible explaining meat temps for burgers with verbiage and pictures to help you all understand them better. Please familiarize yourself with this and keep in mind burgers come medium well standard.

  • Make sure you are recycling responsibly. Only glass goes into the glass recycling bin and all other recycling besides cardboard can go into commingled recycling. Milk and half & half cannot be recycled. If you’re unsure of what’s recyclable, ask a friend.


  • Servers, don’t offer meat temps to customers, if they request a temp, we will do it but our burgers will come standard medium well.  

  • Make sure if a customer has not had our tuna sandwich that they understand what it will be like. Please clarify with them that it is flaked and lightly dressed with a citrusy flavor. If you haven’t tried it and want a sample, please ask a line cook. The tuna for the sandwich is the same tuna for the Mediterranean salad.

  • If there is a location next to an employee’s name on a food ticket, please run it to that location. If the location is the office or no location, they can pick it up. If you have time to run office food, please do so but don’t make it the priority in running tickets up. (ex. “Katy- office” or “Julia- brewbar” vs. “Amanda”)

  • Servers, please do your money at the brewbar as envelopes live there right now and take your drop to the bartender when you’re done until further notice/until there’s a safer path to access the mailbox.


  • Thank you all for working so hard this past weekend and for being flexible during construction!

Pub Read and Sign - June 12, 2019


  • New cocktails starting June 18th!

  • Don’t forget the remodel of the downstairs is happening for two weeks starting the 16th (this Sunday)!

  • Take your employee belongings home from the break room by the 15th 😊 Anything left over, will be donated as walls will be demolished starting the 17th.

  • Please wash your hands and sanitize frequently- another round of sickness is going around.

  • Going forward, the tap room will not have more diversity in retail. They may have more sizes but call over there first to check before sending a customer all of the way out there.

  • It’s so important that we’re repeating it: during prep construction, it is very important to be diligent on organization of food items and triple checking dates to avoid food waste.

  • Please brew a new pot of coffee if you’re the last to take some, if you don’t know how, ask a friend.


  • Please pace your tickets when ringing in food and drink tickets, food especially. This ensures guests are getting their items at appropriate times and that the kitchen and bar aren’t getting overwhelmed. 


  • Nothing should be on the bottom of the reach-in other than ketchup overnight. It won’t circulate properly.

  • Make sure the balsamic is portioned properly on the bruschetta for consistency.

  • Drain the market veggies really well for the Mediterranean Salad- should be drained once in prep and again on the line.

  • The board will no longer be served with a lemon.

  • Keep an eye on the TLC bread toast level- should be a nice light gold color. Also, make sure everything is distributed evenly on the sandwich for proportionate bites.

  • Fryer station: Continue to keep a watchful eye on the ice used to keep fish cool- it should be changed every 4 hours but check it often as we move into hot weather this week.  

Pub Read and Sign - June 5, 2019


  • New Monthly Specials start today!

  • There is a remodel of the downstairs happening for two weeks starting the 16th! It will be a significant improvement of prep space and employee space specifically! This means, there will be some strange things happening during this time: you may be scheduled project shifts to help with moving things, the employee space won’t exist as of the 17th (it will be in the brewbar area), and prep will be in the game room and the game room will be closed.

  • Take your employee belongings home from the break room by the 16th 😊 Anything left over, will be donated as walls will be demolished starting the 17th.

  • Just an FYI, although the bullets for sauces are smaller- it is still the same amount of sauce you would receive in a larger bullet.

  • Please bring a spoon with Lamb Meatballs when the dish is being shared.

  • With another round of illness, please review the sick call policy and follow the directions when you’re ill. If you are confused about what symptoms warrant staying home- call to discuss with a manager.

  • We will be adding the tomato & basil garnish that comes on the garlic cream linguine to the pesto pasta as well! For to go orders for these pastas, the garnish will come on the side.


  • We have decided to bring the 10:45/10:30 server in earlier. If you are scheduled this shift please prioritize by first: stuffing menus, then checking with the opener and seeing if they need help, and finally moving to picking lists (pick bar list first).

  • When picking lists, please put it away ASAP and don’t leave at the end of the bar as it looks cluttered.

  • When you take calls or write down an item to keep an eye out for the lost and found- please date it so we can take it off the corkboard at an appropriate time to declutter that space.


  • During prep construction, it is very important to be diligent on organization of food items and triple checking dates to avoid food waste.

  • There will be a dishwasher daily during construction since we won’t have a prep dishwasher. Please help organize for them when you can.

  • Fryer station: Keep a watchful eye on the ice used to keep fish cool- it should be changed every 4 hours but check it often as we move into summer.

Pub Read and Sign - May 29, 2019


  • Fresh Flow & Cassidy Release- Saturday June 1

  • Beavs Super Regionals in town this weekend

  • Employee discount applies to drafts or to-go beer only- packaged beer for in house consumption is regular price for employees

  • Clean bar mats should be placed on server side of clean kitchen floor at close

  • Mac and Cheese will now be served a la carte – guests are welcome to add a salad/soup/side o’ fries if they’d like (just like pasta)

  • Let’s talk lettuce wraps: Mayo will not come standard on the side, but any other flavored sauce or mayo will. Tuscan chicken will come with red wine vinegar and olive oil added, a side of pesto, no mayo. Guests may request mayo of course, hook ‘em up.

  • Reminder: please clock out promptly after completing work tasks: this means before changing shoes/clothes/etc.  


  • Ketchup: Only married ketchups need to be refrigerated at night. Ketchups that have been married can gather in a cranberry-colored rack on counter by packaged beer cooler to be put in refrigerator at close. Ketchups freshly filled can stay at the two stations to be used as backups the next day. Refrigerated/Married ketchups should be the first placed on tables in AM. This rotation process & refrigeration will prevent fermented ketchups. As always, wipe them down and keep an eye out for weird bubbles.

  • While having the front door open can be super nice, guests’ comfortability is #1. Please let a manager know if it gets too breezy, or stuffy, and ultimately, it’s the manager’s decision what happens with the door

  • If you need help as a server it is our expectation that you ask your float or leads on the floor for assistance. Knowing that you need help is a good thing! Also, please be cognizant of stacking tickets, this prevents a healthy flow for both the kitchen and the bar.

  • Under no circumstances should glasses other than rocks glasses or kids’ cups should be stacked in dirty racks. Especially taster glasses- they’re fragile!

  • Closers should now be putting chairs up at night (not bar stools)


  • Let’s continue weighing proteins this week when we can to ensure we’re super nailing it

  • Thanks for being awesome and rocking another busy weekend!

Pub Read and Sign - May 22, 2019


  • If you haven’t sampled tempeh- please try some. Line: just drop a piece for people that need to sample it and track it. Also, refresh yourself on what tempeh actually is, guests will ask.

  • Please keep dairy items towards the left in the fridge, there’s a piece of tape denoting which area it should go in. Otherwise, it will be stored in a warm pocket and need to be thrown out.


  • There will now be oranges in the cellar again. If you can’t find any, ask the bar manager.

  • We will be serving Superfool (our new red wine offering) starting on Friday.

  • Preclosers/Closers: please remember to refrigerate married ketchups overnight.

  • Starting Thursday (5/22), we will be installing carpet downstairs, which means we will also start mopping upstairs at close alongside mopping all downstairs wood flooring. We will continue team closing.

  • Openers will vacuum all carpet in the morning starting Friday.


  • Let’s focus on protein portioning and presentation this week. Specifically, let’s really focus on portioning smoked chicken. Weigh it out sporadically throughout your shift for consistency.

  • The portioning for shiitake po’ boy is 2 ounces- continue to weigh every time.

  • Keep an eye on the portion for kid’s rice bowl as well, it is two green scoops.

Pub Read and Sign - May 15, 2019


  • Spring menu changes went live today! We will have tempeh available as an add-on or as a sub starting tomorrow- it is slightly smoked and delicious!

  • If you notice any posters (the ones normally hanging on windows) taken down or missing a sticky hook or are dirty, please fix them.


  • When putting away ketchups at night, make sure we aren’t moving anything shelf-wise, just slide items over to make room (raw items must stay on bottom shelf). Ask kitchen staff if you need help finding room.

  • On the subject of ketchups, please make sure they are wiped down after they are filled so they aren’t sticky the next day.

  • Please help bus and wipe the brewbar and rail as needed.

  • Alongside other menu changes tomorrow, we will be changing how we offer sides. Please tell guests, “Your burger/sandwich comes standard with fries, if you would like, you may upgrade to soup or salad.” The upcharge for a side of soup or salad will be $1.


  • We will be weighing mushrooms for the Po Boy from now on for consistency. Sarah will announce what the weight is soon.

  • If you are transferring something from Block to Caves or from Caves to Block, have a lead or manager of the location you are taking from sign off on the transfer sheet for it. If no lead or manager is on, ask whoever is there.

  • If you transfer three different items or more, fill out an invoice and have someone sign off on it and leave a copy above the recycling bin (ex. “1 jar of capers, 1 jar of mayo, and 2 oranges” would need to be invoiced). Ask a manager if you have questions.

  • Please pay attention to rotation of all items in all areas. Newest always needs to go in back so the oldest items are used first. This goes for items in prep and in upstairs kitchen. Double check your dates.

  • Do your best to work ahead on prepping bacon ahead of rushes, we want to stay away from frying bacon. If it’s an emergency and prep is still here- they can throw some in the oven.

Pub Read and Sign - May 8, 2019


  • Mother’s Day is this weekend and we also have a few events going on- keep up with that newsletter!  

  • New Spring food menu will launch next week- check your newsletter for details.

  • Reminder: tan dumpsters are for cardboard and blue dumpsters are for garbage.

  • New Mug club year started last week - one of their benefits is their first beer in house is free- servers: button is “mug club free beer” and will prompt for their mug number.


  • Ketchup awareness week. Make sure they aren’t fermented (it will have a lot of little bubbles in the bottle), clean them when they’re empty and upon refill. Married ketchups will be refrigerated overnight in the kitchen reach-in as well.

  • To preserve lemons- split a store n’ pour of lemons between floors (put them in kids cups with lid and throw out what is left over at the end of the night and let bar know how much (if any) was wasted.

  • We don’t do weekend gameroom reservations, meaning we can’t do reservations for OSU graduation.

  • Servers: please water the front planters daily and check them in the afternoon/at shift change.

  • Before delivering to-go food to customers, ensure they have paid with the bar by checking in with bartender.

  • Reminder: don’t use cups to scoop ice- it will result in chipped rims and force us to throw them away.

  • Bring dessert menus back upstairs when you’re done- don’t leave in breakroom.

  • Warm weather this weekend- be ready for outside section to get busy.

  • Bring a knife and fork for guests with Huli Huli.

  • We now can get guests a second tartar sauce for Fish and fries, if they need, without charge. As always, guests can have two sauces with fry baskets and full chicken tender baskets.


  • Closers, please keep the mop sink and ice bin area clean and tidy when closing. Scrub under everything and tuck away items neatly.

  • Closers, don’t forget to take out grease buckets at end of night.

  • Keep an eye out regarding information about weekly tracked food items on white boards to help us stay on top of them.

  • Please scrub the wall of Caves with a deck brush weekly (it will be added to weekly project list). Also, sweep up dried crud under that wall before washing.

  • Continue to keep an eye on chip freshness. Fry them first to allow them to cool so they don’t steam in containers, you can leave them at the bar to cool if needed. When we are slow, make sure the lids are closed tightly.

Pub Read and Sign - May 1, 2019


  • OSU Baseball is happening Friday at 5:30 p.m., Saturday at 6 p.m., and Sunday at 12:00 p.m.

  • Spring Family Weekend is this weekend (May 4th-6th) at OSU, it will be busy!

  • New Monthly Specials start tomorrow- check your newsletter for details.

  • Spring menu changes will be happening on May 15th.

  • New Mug club year starts tomorrow- one of their benefits is their first beer in house is free- servers: button is “mug club free beer” and will prompt for their mug number.

  • When recycling cardboard, fill the bin closest to Jefferson St. first before using other bins.


  • Servers: please water the front planters daily starting now. It will be on your lists officially starting next week.

  • Dog water bowls should go back to dish every time we reset a table after the guest and their dog leaves. Every dog should have fresh water and tables without dogs shouldn’t have bowls under their feet.


  • It is invoice and bread organization awareness week! Make sure what we are receiving is actually here and put away properly- especially bread.

  • Make sure nothing is left under the grill and clean under it really well when closing.

  • Day dishwashers: make sure to check out with night dishwashers as you’re leaving. Keep your eye out for a shift change list to fill out before you leave for the day.

  • Please put the downstairs ice cream back in the freezer the second you have grabbed what you needed so it’s not forgotten and left to melt.

  • Don’t forget to initial your chips once you’ve made them.

  • We will be using the flat 1.5 oz bullets for all sauces (except thin sauces, i.e. dressings like rosemary balsamic). There will be more updates on bullet usage in the newsletter, so please familiarize yourself with these changes.

  • Make sure to finish containers before opening new ones- scrape out every last bit (especially sour cream and mayonnaise). Also, please initial and date new containers that you open.

Pub Read and Sign - April 24, 2019


  • OSU Baseball is happening Friday at 5:30 p.m., Saturday at 1:30 p.m., and Sunday at 1:00 p.m.

  • Spring Family Weekend is next weekend (May 4th-6th) at OSU, it will be busy.

  • Make sure you take a second and carefully read food tickets to have every food item hit the table correctly.

  • If you break a lot of dishes or notice we are low on dishes or silverware during slower hours (non-lunch or dinner rush times), let someone know we may need a restock.

  • Wings will now come will celery and carrots!


  • When cleaning the bathrooms, block the door with the trash can- it signals to guests that the restroom is unavailable. You may also use a caution sign if it’s going to take a moment.

  • The plastic $5 off of $30 cards are reusable- don’t mark on them or hole punch them please.


  • Yellow Towel Awareness Week! Please be diligent about only having line openers bring up 12 and trying to reuse as much as possible, even rinsing them out will extend their usage. Prep: let’s go with 6 towels each day.

  • For any portioning with bullets, please use the small bullet, the other bullets are too large. Also, keep an eye on portioning Feta (only 1oz.) and Bleu Cheese Crumbles (loose bullet).

  • Keep an eye on French fry portions as well- there will be visuals for proper portioning throughout the week for guidance.

  • Keep an eye on celery portioning as well and make sure they are cut thin.

  • Don’t put things in the very bottom of the reach in as it blocks air flow.

  • Let’s take herbs and green onions down with lettuce, carrots, and cucumbers. Basically, anything that is delicate or could freeze should go down.

  • Let’s work on completing the cleaning list items thoroughly- especially the fryer area, backsplash, and pass through. If you cleaned it and got busy again- please re-do it as needed.

Pub Read and Sign - April 17, 2019


  • Make sure to keep up with your newsletter for events and such!

  • OSU Baseball is happening Thursday, Friday, and Saturday nights at 7:00 p.m.

  • The Spring OSU football game is at Reser Stadium at 2:00 p.m. on Saturday.

  • Thank you to everyone for working so hard for the second round of gymnastics tournaments this weekend! 😊  


  • Please make sure guests are aware of menu items’ size when it’s small/under $10. Specifically, with the skewers, make sure guests are aware this dish is a smaller plate and not our typical entree portion. I like to suggest adding a green salad to have with them to make it more of a full meal.


  • Keep rockin’ on!

Pub Read and Sign - April 10, 2019


  • Many new beers were released yesterday, please update yourselves with the info boards pre-shift.

  • The Corvallis half marathon will be this Sunday and the 5k run will be on Saturday. We will be there pouring beverages both days.

  • When scooping ice cream, please use a scoop with a grey handle and make the scoop flat and even (no extra ice cream). Also, when the bin is getting low, scrape the last bit of ice cream out of the container to reduce waste.


  • Openers: before doing anything else, please put the mat down in front of the back/employee entrance door for safety and to prevent water tracking in the morning. All other mats can be put down later still.


  • Please use the red sani buckets only.

  • Make sure to check your fry portions. We will be weighing out visuals throughout the week.

  • Focus on Korean BBQ on the Hawaiian Burger- not too much, not too little. Consistency is key to making that burger awesome.

  • Line Closers- please send the grease tray from the smoker through the dishwasher at the end of the night. Prep- please replace this in the morning before using smoker.

  • Line Closers- when taking down salad greens, take down cucumbers and shredded carrots from the reach in with you to prevent freezing.

  • Wednesday line openers- don’t forget to check off monthly cleaning projects once they’re completed.

  • Use a loose bullet for bleu cheese crumbles- don’t pack it, we want to shoot for 1oz portions.

Pub Read and Sign - April 3, 2019


  • Gymnastics tournaments will be happening this week. Thursday will be 3 p.m. and Friday will be 2 p.m. and 7 p.m. Plan on both days being busy, but Friday will especially be busy.

  • It is Oyster Week- Please know all of the events, specials and locations of oysters used for specials. Customers will have questions. FOH- please write the location of oysters on the specials board for that day.

  • Don’t use cups to scoop ice, please only use the actual scoop. The cups will chip.

  • We cannot use the plastic clear cups with black lids on them- health code states that when using a straw less lid, we must also use a cup with a handle.

  • Out of respect to our neighboring business- please don’t smoke under the shelter of the Hive, move to the alleyway instead.


  • Please continue to focus on proper names of food when delivering to tables. Don’t use “regular burger”, “spin dip”, “meat shroom”, etc. Please use proper names such as “Oregon Country Beef Burger”, “Spinach Dip”, and “Magic Mushrooms”.

  • We will be accepting left over tokens from Oyster & Beer Fest that’s this Saturday. There will be $5 and $1 tokens that can be redeemed for product. Treat them just as you would $5 cards. If you have questions, please ask a manager.

  • After discussion with OLCC, we can be more flexible on the 11 p.m. exit for minors than we have been in the past. If you have a table in question with a minor that may be here past 11, please let a manager know and we can help evaluate what said guests’ out time should look like.

  • Minor employees can be here past 11 p.m. as long as they are performing their job functions. A minor employee may also be allowed to eat post shift, as long as it is downstairs in the breakroom and not in a minor restricted area (AKA the entire restaurant post 11 p.m.)


  • Let’s make sure we run a knife through the mama lil’s peppers before they hit the cobb salad to keep the size reasonable.

  • Keep an eye on tenders when bagging. Make sure that you don’t bag them unless they’re completely frozen or else they will stick together. Let’s also refrain from stacking trays when freezing. 

Pub Read and Sign - March 27, 2019


  • Next week is Oyster Week - details are posted around the restaurant and in the newsletter.

  • New monthly specials and desserts tomorrow!


  • Hosts, please remember to suggest to customers: ordering drinks from the bar, visiting caves, and dining in the game room (when there’s a server) when we are on longer than a 5 minute wait.

  • When it’s nice outside, don’t forget to ask each customer if they would prefer inside or outside, especially when we get on a wait. Use the color-coding system next to the iPad to denote in/out on Waitlist.

  • When food running, try to bring unused, unnecessary app plates/silverware that has not touched the table back to the kitchen to re-use.


  • Keep on being awesome!!

Pub Read and Sign - March 20, 2019


  • It is wash your hands awareness, not just this week, always and forever.

  • NCAA women’s playoffs are in town this weekend (12:00 & 2:30 p.m.). Beavs are the 2:30 game. There will also be a game Monday- TBD.

  • Baseball is happening this weekend as well. 7p.m. on Friday, 1 p.m. Saturday, and 2 p.m. Sunday! Get ready for a crazy weekend folks!

  • One of our cardboard bins will soon be a weekend only bin. It will be denoted as such sometime this week.


  • Please communicate to guests sooner than later when seating minors on late nights. At 10:00 p.m., guests being seated should be aware that minors have an hour before they must leave. Outside guests should also be made aware that they have an hour left to finish alcoholic beverages.

  • Please specifically use menu item names when delivering food to tables to avoid customer confusion. I.E. don’t use the term “Regular Burger” but the name “Oregon Country Beef Burger” instead.

  • If the blue ketchup bin upstairs is looking sticky, please take it to the bar at close and have them clean it.

  • It is Spring! This means strange weather; it’s going to be randomly warm and we won’t always be staffed for it. Please try to be flexible and prepare for sections to be a little strange until we have consistently good weather.


  • Modifications to oil bin instructions will be made this week. Keep an eye out for labels on the bins.

  • Let’s start tracking when Ribs run out- write down the time on the oil calendar.

  • We’re also tracking “hold Gbreads” on the line- there’s a tally sheet for it

Pub Read and Sign - March 13, 2019


  • There is a beer and food pairing this Saturday featuring Block 15 at Gathering Together Farms.  


  • Spring Cocktails will be happening this Friday!

  • Mug club renewals are starting this Thursday—keep an eye out for info from Goody.

  • Servers: when doing restock in the morning, please also check desserts.


  • Dishwashers: Let’s take some extra time scrubbing under the dishwasher at night and around all of the pipes.

  • If you haven’t read Sarah’s oil spill write-up, please do so.

Pub Read and Sign - March 6, 2019


  • It is Sauce Awareness Week! Bullets should only be ¾ oz full.

  • Please do not touch any thermostats or fans for FOH- they are set intentionally and have been tested to create a comfortable atmosphere.

  • Daylight Savings Time is around the corner. Make sure to set your clocks forward an hour this Saturday night.


  • Let’s really focus on tracking our sauces, specifically ranch. If you grab a ranch for a table, there is a tally sheet living in the upstairs server cabinet and one in the kitchen to track if it is NOT being run in the computer by a server.

  • Servers- offer side sauces when appropriate while taking a guests’ order for convenience and tracking. Ring in every sauce, every time, unless its ranch accounted for on the tally sheet.

  • Make sure to clean your tables before going on break.

  • Please refresh yourselves on our policy when it comes to introducing/letting tables know when they are getting a new server.

  • Try to keep the server bus station upstairs as tidy as possible. This includes not constantly having extra glassware bus bins and dirty silverware containers- it creates clutter.

  • If you take the last of item from a box, break it down. If you don’t have time to recycle it in that moment, let a friend know to help you remember to do so or see if they can take it.

  • Don’t forget some of our guest beverage options have changed! Please refresh yourself by visiting Goody’s write up in the kitchen.


  • Only use the swamp cooler when absolutely necessary and not for too long to avoid cooling off food in the window.

  • Speaking of food temps, please time grilled chicken well so it’s not sitting in the window for too long as it cools quickly.

  • Prep will now slice a lemon for Salmon Mousse for consistency.

  • Reminder: Be very cautious not to over fill the oil bins! Make sure you leave a substantial gap so it won’t overflow when heated by the sun. Sarah will also be including a write up in the newsletter on proper clean up if an oil spill occurs.

  • Make sure the buns for the Paddy Burger are toasty since it’s a messy one.

  • Let’s check the tortilla chip par around 4:30 when the night lead is here to avoid having to make more during dinner. 

Pub Read and Sign - Feb. 27, 2019


  • New monthly specials tomorrow- check the info!

  • It’s Lipstick on Glassware Awareness Week! Check when you bus, wash, and go to serve a drink for marks.

  • No ceramics in the glassware recycling. On the subject, broken glass should always be thrown away, not recycled. Put a lid on the broken glass bucket in the kitchen when it’s full and throw it out.  


  • Servers, please make sure you are assigning table numbers to all tables in the computer. This will help with your organization and leads’/managements’ ability to help you.

  • For vegan shiitake mushrooms- please use the shiitake add on/sub button and special instruct (“grilled”).

  • When a bottled or canned beverage is ordered, the bartender will leave it in the window for you alongside the appropriate glassware. Please pour some of the beverage for a guest upon arrival at their table (they should get the visual) and leave the rest of the container with them.

  • Barbacks: please ensure all H2O is poured out of rinsed empty glassware that is being sent out to a table.

  • Make sure bug lights are always plugged in- no need to unplug them at night (these are the blueish lights above table 6, by the upstairs bus station, and by the highchairs).


  • It is Chip Awareness Week- they should be fresh, crispy, and perfectly salted. Keep an eye out for a document from Wertz detailing how many to prep each day to avoid making too much; we can always make more.

  • Make sure we are taking G-Bread downstairs at close with the rest of the bread.

  • Move things around when closing to sweep & mop the entirety of the floor at night. Clean under shelves, move buckets, take out ALL recycling, etc.

  • Don’t leave lettuce out- keep it refrigerated.

  • Distribute mayo/sauce on burgers and sandwiches evenly every time and don’t over-sauce it.