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. 

Pub Read and Sign - Feb. 20, 2019


  • New monthly specials will go live next Wednesday!

  • We will now have a bucket live next to citrus in the cellar to compost rotten citrus. Please put your old produce in this bucket and waste log appropriately.

  • Make sure aprons are being put away properly post shift, not left behind floating in the break room.

  • When interacting with guests, please use gender neutral language. Let’s avoid using “guys” and refer to a group neutrally (phrases like: “Y’all, folks, you, and everybody” or “you two”, “you three” work well).


  • Please change sani buckets every other hour and swap out really dirty towels and replace with clean ones to ensure they are acceptable to clean with.

  • If a customer needs cream for their nitro cold brew coffee, please grab a bell pour before picking up the coffee to serve it on the side for them. This will ensure they get a full coffee pour and can control the amount of cream they want to use.


  • Check Red Beans and Rice consistency every couple of hours, even if it’s late night.

  • Kitchen closers: change out the compost bucket in cellar at end of night when checking for pooling water.

  • Dish closers: don’t forget there is a second page of the closing list, always check for projects on that page.

  • It is yellow towel awareness week. Line openers: please bring up 12 and try to reuse as much as possible, even rinsing them out will extend their usage. Prep: let’s start with 6 towels each day. In comparison, our average has been 30 a day, we would like to see less usage. Also, changing sani every other hour will help. 

Pub Read and Sign - Feb. 13, 2019


  • Civil War Men’s Basketball is this Saturday! Be prepared to be busy.


  • We are only using cilantro to garnish black bean and bacon soup from now on.

  • It is Napkin Awareness week. FOH, please place a napkin with each customer when running food and don’t leave napkins if they have a decent amount leftover from their appetizer.


  • It is Out Time Awareness Week! Make sure you are clocking out 15-20 minutes after being phased.

  • Don’t forget that customers need to get a beverage in order to receive HH price on food.

  • Make sure we’re not congregating at server stations or the host stand. Stay busy to satisfy guest perception that we are constantly working to meet their needs.

  • When using comet on the floor, you only need to do a light dusting. Don’t use too much as it means the floor will need to be re-mopped. A green scrubby can be used to make the comet work harder.


  • Keep an eye on the amount of time you spend frying the sausage garnish for red beans and rice so it doesn’t get dried out.

  • Let’s focus on kitchen floors when closing. Work hard to get all of the grease cleaned up to prevent it from moving out into FOH. Managers may ask you to mop again, so this is your head’s up.

  • On the topic of floors, please clean out the shop vac after each use.

  • Dishwashers: don’t forget there is now a weekly cleaning list, please knock those projects out.

  • Let’s cut limes to order from now on. 

Pub Read and Sign - Feb. 6, 2019


  • Thanks for rockin’ this weekend and bourbon month so far, keep it up!


  • Don’t forget to take Glencairns straight to the bar instead of putting them in a glass rack. So far, placing them under the white board/on the server cabinet has worked great.

  • On the subject of glassware, don’t stack taster glasses as they break easily that way.

  • There will no longer be QA used in bathroom cleaning, simple green can be used for the changing station. If need be, you can also use a wipe to disinfect further.

  • Don’t forget to make sure our guests throw their name on their bourbon passport (there’s a perfect spot on the back for it).


  • It is packing your Banh Mi Awareness week! Make sure that scoop is nice and full to get the proper portion every time.

  • It is also Wash Your Hands Awareness week, especially for the grill. Every time you touch meat, wash your hands right away.

  • Floors under the fryers have been much better, keep it up 😊

  • Let’s make sure the Salmon Mousse presentation is beautiful every time (not left in scoop form), check that picture if you need a refresher.

  • Keep an eye on items that are time controlled (i.e. fish flour) and make sure they are being changed every four hours. Be on the look out for a specific guide from Haakan in the next day or so.

Pub Read and Sign - Jan. 30, 2019


  • Bourbon month is upon us this weekend, review the information, and know your stuff 


  • We do not accept resumes in house just FYI. If anyone wants to apply, they can go to They can attach resumes there too.

  • New Monthly Specials start tomorrow!

  • Salmon board will be changing, look for the changes in the internal newsletter.

  • Wash your shoes before every shift.

  • Please compost any cellar citrus that is rotting into prep kitchen’s compost. Also, waste log whatever you have to compost.


  • Hosts: make sure that you are following a seating rotation while also balancing the number of tables in each server’s section. For example, 2-5 is full but the 6-10 server only has one table, do what you can to even it out for them.

  • Hosts & Food runners: as the restaurant slows down (post lunch, dinner, late night), check in with the bartender and let them know how many open, clean tables there are when hosting or how many tickets are on the line when food running to potentially get phased.

  • Saturday closers, it is now on the closing list to clean cobwebs and walls all the way around the outside of the restaurant.

  • When directing guests to the game room, give them food menus.

  • When there is down time, help catch up on dishes (especially during the weekdays as there is no day dishwasher).

  • On the subject of dishes, try to periodically take them back often to avoid giving the dishwasher three full buckets all at once. If you need help taking dishes back, please ask a float for help.

  • Grilled mushrooms are no longer vegan due to the use of butter. If a guest is requesting vegan mushrooms, we could sauté shiitake mushrooms instead.


  • It is cleaning under the fryers awareness week! Closers, make it beautiful 

  • Please be diligent when scooping Banh Mi, use the yellow (2.5oz) scoop and pack it to ensure you’re getting the correct portion.

  • When taking mats out at night, take the key back to Block immediately after unlocking the box to ensure it does not get lost.

  • When the oil bin is nearly full (1 to 1 ½ inches from the top), don’t dump anymore oil in, let Sarah know so it can be emptied.   

Pub Read and Sign - Jan. 23, 2019


  • For this week’s events, check out the newsletter.


  • Cold/Flu season is still happening. Wash your hands, especially after touching dirty plates or touching your hair/face.

  • FYI, our onions are a little intense at the moment. Kitchen, make sure we’re not using too much.

  • Please ensure that the proper lid is being used for parsley and paprika oil garnishes to prevent using too much on soups.

  • Check the 86 board for items that need to be pushed.

  • We will no longer be using soup napkins, instead we will be using recycled menus. Yay for recycling even more! 

  • Coffee grounds need to be weighed every time coffee is brewed.

  • Make sure to place the mop wringer aside from the bucket to prevent breaking it.


  • Please be intentional in which colors are used for the specials board. Specifically, the blue, white, and bright yellow markers work best for legibility.

  • When stocking growlers behind the bar, place caps on them.

  • Sauces in the upstairs ice container should be upside down so they don’t leak sauce into the container.

  • Double check that you are tipping the correct hosts/food runners out. Use the white board to check names.


  • Having trouble organizing food on the new boards? Check out the updated picture for guidance.

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.