Pub Read and Sign - Jan. 16, 2019


  • We have noticed that some pieces of the dress code are being missed, so there is a copy of the code in the breakroom. Please take a few minutes this week to review the dress code policy.

  • We have had some rockin’ busy lunch & dinner shifts lately, so we would like to remind everyone to focus on communication on all levels (hosts checking in with servers before seating, telling the kitchen about seating a handful of tables, long ticket times, 86’d items, etc.) and to remember to communicate with each other positively.

  • The area in front of the kitchen window is very visible to guests, so please help to keep this area looking awesome by sweeping often!

  • Just a reminder to all staff—your first cup of coffee is free, additional cups are .25 cents each. You can toss cash into the jar in the kitchen, or have the bartender add cups of coffee to your food tab.

  • New Brewer’s Board boards will be going into rotation


  • Hosts – While we want to seat guests in a timely manner and fill empty tables, we also want to ensure that we are setting the restaurant up for success and able to offer guests the best service possible. Use your visual cues (coasters and/or drinks are down, menus are closed, etc.) to determine when a table is ready. Communicate with each server to ensure that they are ready to take another table, and check in with a float to help start tables if needed—also check in with a float or manager if you notice a server may need assistance.

  • Servers – keeping with the theme of positive communication, please do not hesitate to reach out when you need help. We do want to keep sections full when we are on a wait, but also ensure that you are all set up for success and not feeling weeded. A float would be more than happy to help start tables or offer assistance in your section. Also, if you notice a ticket time is high, please check in with the kitchen directly but positively “Hey guys, do we have an ETA on table 6?”

  • Any food allergy should be communicated with the kitchen. We specifically do not have an “allergy” button so that the server can have a conversation with the BOH about the guest’s allergy.

  • Closing servers – please wipe out the inside of the tray holders (both upstairs and down) with a sani rag. This will help keep them clean and sparkly over time!

  • Shift change completion looked great this week! Keep up the hard work and communication to ensure all shift change is getting done.

  • When pouring beer behind the bar, please use a spoon to scoop away extra foam (scoop only the foam out, not the beer). For a particularly foamy beer, please use a gravy separator.


  • Spatula Awareness Week was great! Keep using your spatulas to get every bit of food out of containers (such as hummus).

  • New Awareness Week: Tenders! Let’s focus on golden and delicious tenders!

  • The Wednesday opener will be coming in early to check for Monthly Cleaning tasks that will need to be completed before opening.

Pub Read and Sign - Jan. 9, 2019


  • Pray for Snow is happening this Thursday at the Tap Room at 7:00!


  • When running the Clam Linguine to a guest, please take an app plate out with it.


  • We will be switching urinal mats twice a week now (Mondays and Thursdays).

  • Please make sure in the AM that the triangular edge of the urinal mat is pointing at the sink, not to the wall behind the urinals. 

  • Don’t forget to do bathroom checks during shift change to make sure it’s tidy and smells pleasant.

  • When placing the mat by the ice bin door, place one edge on the bump inside the kitchen, it will help it stay in place.

  • Food runners, please remember to check chocolate and caramel before leaving and fill them when needed. When filling caramel, use the entire can, don’t leave any left over.

  • Just a FYI, shift change is everyone’s responsibility. Work as a team to complete tasks and communicate to get all assignments done. 


  • It’s spatula awareness week! Please use your spatulas to get every bit of food out of containers (such as hummus).

  • It is also sandwich awareness week! All sandwiches served on ale, please pay attention to and make sure the ingredients are evenly distributed and present nicely.

  • There is now a daily dish cleaning list to keep it nice and tidy back there.

  • The procedure for baking ale bread has slightly changed, the recipe is the same but the bread will crisp up faster because of it.

  • There will be a weekly cleaning of the metal backsplash in the kitchen to be completed in the AM.

Pub Read and Sign - Dec. 19, 2018


  • Last day to donate to the Toy Drive is Friday the 21st.


  • Resilience IPA project launches today- 100% of proceeds will go to the Sierra Nevada Camp Fire Relief Fund.

  • If you work Christmas Eve, please feel free to wear your festive gear like Festive Friday.

  • When restocking anything, please make sure the old is upfront and new is in the back. Check dates and organize accordingly (this includes anything from wine to sauces to chicken in the walk-in).


  • Our procedure for Tap Room reservations is changing. If anyone wants to make one, have them contact


  • Please use the guideline provided to check for consistency in portioning of our smoked salmon.

  • Let’s check the crackers daily to make sure they aren’t stale.


Pub Read and Sign - Dec. 12, 2018


  • Pray for Snow is happening this Thursday (12/13) at the Tap Room from 7-9 p.m.


  • Yesterday was the last day for 100% off Monthly items. Thanks for all of the feedback!

  • Please do not mark on Read and Signs as it adds clutter, if you have comments or questions, email Beth.

  • Food credits can only be applied post-shift, as clock-out time is not always certain. You are welcome to keep your tab open to pay when you’re done .

  • Pre-soak in the dish pit is to be used for flatware only.

  • FYI, all locations will be closed Christmas Day. The pub will be open until 4p.m. Christmas Eve, while Caves and the Tap Room will be closed.

  • As stated in the employee handbook, “Employees may not park in the free parking spaces downtown”. Let a manager know if you have questions about specific areas.

  • Let’s try to keep the crates around the ice bin organized and tidy. More specifics will be added to weekly lists soon.


  • When a customer orders a crowler, please check with them which one they would like (holiday gift crowler or standard). If holiday, special instruct that when ringing a crowler in to the bar.

  • There are new bathroom cleaning procedures and chemicals for openers. Please check the list closely.

  • Please serve a wet nap and sharp knife with apricot chicken sliders.


  • Please remember to waste log every item wasted, every time.

  • Let’s take care of the oil containers left over in the kitchen daily as it will build up quickly.

  • Don’t forget to sign off on monthly cleaning lists to ensure duties are completed.

  • The medium oil waste container will be gone soon, please don’t use any longer. 

Pub Read and Sign - Dec. 5, 2018


  • The Annual Toy Drive is in full swing folks! Bring on some new toys for the kiddos!

  • It’s national cookie day today!


  • New monthly specials start tomorrow (12/5)! If you haven’t done so already, please review them.

  • Employees will receive 100% discount on monthly items (if feedback is provided) from 12/5 through 12/11.

  • Willamette Valley Cheese Co. will not be offering aged gouda for awhile. We will be serving Boernkas on the 185 mile salad instead; this starts tomorrow. FOH, please communicate this change with guests and the menu will reflect it soon.

  • We have Festive Fridays in December! Feel free to show your off your holiday swag every Friday, just keep it work appropriate/to dress code standards.


  • FYI, plastic straws are available if a guest requests them. Please see a manager if a customer requests them.

  • Make sure that tables know that you will be settling their tab, every table, every time.


  • It is Chip Awareness! Please test the chips and make sure they’re up to par.

  • Please check the oil calendar before starting up the fryers and initial when you have taken care of it, so we all know it was done.

  • Our oil bins in the alley have changed. The three drums and small plastic bin are for waste grease from the grill and smoker. The large dumpster is for fryer oil ONLY. The medium dumpster to the left is going away.

Pub Read and Sign - Nov. 28, 2018


  • Dine out at the Tap Room today for Corvallis Kiwanis Foundation

  • Winter’s Eve is this Friday, downtown from 5:00-9:30. Some Block peeps will be there slingin’ beverages!


  • We want feedback on smoked salmon. If you try it, let us know what you think! FOH, encourage feedback from customers for this dish.

  • Both turkey and beef patties will now be 5.62 oz. BOH, this means they will cook a bit faster, keep an eye on them.

  • Please clean up ice that spills out from the bin when you’re retrieving more (it’s a slip hazard).

  • We will be reaching the end of the romaine lettuce ban soon and will get it back in house in the near future.


  • Starting Thursday, we will have Tito’s vodka available for guests wanting a gluten-free vodka.

  • Please fill out your server feedback form every shift. Even if it’s a question you have answered many times, repetition is good for memory!

  • Apple juice, half and half, and heavy whipping cream should all live in the soup cooler now.

  • Let’s make sure to re-stock appropriately in the morning, overstocking can lead to waste and clutter.

  • There will be $5 off of $30 coupons coming in from the Winter’s Eve event. They should be limited to one per check, (ex. If four people each have a coupon and are paying together, only one coupon can be used. If checks are separate, it’s fine). If you have questions, please ask a manager.


  • It is plating awareness week! Make sure each plate presents exactly how it should be, nice and pretty. Use the pictures that are posted for reference.

  • Keep an eye on the quality of our crackers for the salmon mousse. Taste them to make sure they’re not stale.

  • The hotel pan under the smoker needs to be washed every night.

  • When closing dish, please clean under the sink strainer, as well as cleaning the strainer.

  • Don’t forget to waste log avocados if they’re thrown out.

  • Music played in the dish pit should always be family friendly, just as it is for the FOH.

Pub Read and Sign - Nov. 21, 2018


  • Block Friday is happening this week (11/23) at the Tap Room. Make sure to familiarize yourself with the info included in the newsletter.

  • The Civil War game is this Friday (11/23) at OSU stadium at 1:00 p.m.

  • The Annual Toy Drive will be starting December 1st! Keep an eye out for Katy’s email regarding this event.


  • It is chicken tender awareness week! Make sure they are always looking perfectly cooked.

  • The heat level of pickled jalapenos changes seasonally. They will be milder this time of year and heat levels will vary throughout the year.

  • Congrats to our new kitchen leads, Adrian and James!


  • 86 Bacardi for good.

  • Please make sure the lid is completely closed on the Swiffer pads once you grab what you need, they dry up easily.

  • When cleaning the bathrooms in the morning, let’s thoroughly scrub around urinals to combat the smell (comet should be used). Keep your eye out for an official write up on bathroom cleaning procedure.

  • We should also do a bathroom check before leaving for the day. The more checks, the cleaner it gets!

  • Please let the hosts and float know when you are going on break.


  • The bread should be cut evenly for the Shiitake Po Boy every time.

  • Let’s keep a close eye on the moisture level of the meat for the Italian, should not be dried out.

  • Towards the end of the night, please keep an eye on items that we are really low on and write it on the prep white board for AM crew (ex.: There are only 3 WW Buns left).

  • Make sure the corn chips are nice and salty. Give them a try every so often to check on that flavor.

  • To clarify, a 2 piece tender order should always be plated on a pub green plate and a kid tender plated on a basket.

  • Closers, let’s only use the prep mop bucket for cleaning to avoid grease moving into the dining area. Also, the white bucket for slop mopping should be washed every night.

  • For chicken tender awareness week, let’s make sure we are temping each tender and checking for the right color. Also, they should all be similarly sized and not have big fatty chunks.

  • We will be starting a cleaning procedure twice monthly for the dumpster and grease bin areas. Block will clean it once a month and Caves will clean once a month. Keep an eye out for a calendar denoting said cleaning.

  • On the topic of grease, we are having continued issues with grease being disposed of improperly. If you are unsure of which bin to dump used grease in, please ask.

Pub Read and Sign - Nov. 13, 2018


  • Employee portal will be going live this week. It includes: brews letter, read and sign, and other valuable information for employees. Keep an eye out for the link to the portal.

  • While the R&S will be received through the portal, you will still be required to sign it in house on your next shift.

  • Our standard for add-on portions of protein are 2.5oz.


  • We do not need to necessarily inform customers of the protein portion change. Verbiage for discussing it should be 2.5oz of protein for the price advertised. If a customer would like a 5oz (AKA full portion), we can still accommodate as usual.

  • If customers would like more crackers for the salmon mousse, feel free to get them more, without charge. At the same time, offer a table more crackers if you notice they’re out and still have mousse.

  • As a vegan option for our customers, we can add an Earth patty to any item. It’s bomb on a salad! Vegetarians can also add fried shiitakes (they are not vegan).

  • When you are phased, our expectation is for you to be done within 30 minutes. This also means if your table won’t be cashed out by then, sell it to the server taking your section.

  • FYI, the urinal mats should be against the wall with the pointy side facing the sink.


  • Portion of chicken should always be 5 slices regardless of how many ounces. It should also be sliced and not chopped.

  • When adding an Earth patty to an item, it should be sliced.

  • Small adjustments will be made to the SW Burger, BBQ Burger, and Shiitake Po Boy, please double check the procedures.

  • There will be a “Bacon Waste Log” in the kitchen. Please make sure to record all bacon waste immediately. If accounting for leftover bacon (end of night bacon) that is to be used later, please denote that specifically on the sheet.