ALL:

  • Beer pricing will be increasing in the new year. The last time we did this was July 2017, we strive to absorb as much cost as possible in the brewery before passing it onto customers.

  • Cider will now be available for Happy Hour discount.

  • New People’s Pint charity for January is Heartland Humane Society.

  • If you submit feedback, please put your name on it so we can follow-up with you as needed based on the feedback. On that note for feedback, we’re looking for constructive feedback, big picture feedback, and solutions to specific issues. If it’s day/person specific feedback, address it with a manager on duty that you feel comfortable talking to so it can be handled in the moment.

  • Don’t stab food tickets until you have all silverware and napkins and are leaving the window. This is how food dies in the window. If you couldn’t find the individual for their food and you take it back, put the ticket back in the window with the food while you investigate.

  • If you have food feedback and you are off of the clock, don’t be in the way of the restaurant flow, either ask for a feedback sheet or pass it on to someone on shift that is available to receive said feedback (such as bartender).

  • Fill out staff provisions, we still could use some ideas from you all!

  • Employee specific feedback (100% off feedback) needs be used before 9:30 p.m. unless you are directly coming off of a shift. This is to avoid overwhelming the kitchen staff. 

FOH:

  • Remember to wipe out the server tray holders weekly.

  • 12/113 should remain pushed together as one table, if you think it would be a good idea to separate them on a case by case basis, you can check with the manager. 

  • Starting next week, we will be moving the mid to a 2:00 p.m. shift so we can have the opener on longer. 

  • Double check the cover count on tickets to see if they would need sharing plates and extra silverware (even if it does not say “as app”).

  • At the end of the night roll gripper mats up and place them by their homes (one under back kitchen door mat and bar grease hog).

  • If a customer wants a “vegan style” dish, make sure you are having the conversation with the guest to see what they need exactly to make it vegan (no mayo or vegan mayo, sub ale or hoagie is fine, etc.). Also add vegan at the end of your modifications for double checking in kitchen (same goes with allergies, i.e. tomato allergy).

BOH:

  • Double check red pepper portioning, 3oz for coconut curry bowl and 1oz for tempeh grinder.

  • Double check your procedure for cheese portioning on nachos.