ALL:
Fluffhead will be back on draft this Friday 1/15. Fluffhead & Ridgeback Red will be available in cans this Saturday 1/16.
Our Corvallis Culinary “Month” starts tomorrow 1/13, and we will be serving Lamb and Pork Meatballs.
If you add anything to the Order Board in the Prep kitchen, please leave your initials next to the item so if someone needs to follow up about that order they can.
While Caves is just being used as an extra space, we want to make sure it stays clean & tidy as people can still see in the windows and we don’t want projects piling up over there that’ll just need attention later.
We have noticed a lack of Food Feedback lately, if you receive any from customers or have input yourself, please take the time to write it down in the kitchen or email Sarah.
Whenever you run food for outdoor dining or a takeout order please make sure to double tap the item on the KDS screen which marks it fulfilled so it stays up to date for the next person running food.
Starting today (1/12) we will have a $1.50 discount on our To Go cocktails for employees!!! An entree food purchase is still required (your break meal can also count if it's a substantial meal).
FOH:
Prioritize seating the tent first before the patio tables to help save on propane in our slow hours.
Remember that we do need to be tracking when a table is seated on the dry erase board on the host stand (even when we’re slow) so as other staff come on shift they are informed and can give accurate estimations when adding customers to the waitlist. This will also assist with gently enforcing the 90 minute limit on tables more accurately.
Please remember to use the Sold Out stamp as we run out of beer, packaged or draft.
Let’s not overstock the beer or bar coolers, as a lot of items have been falling out lately. Furthermore, we should always be facing cans and checking dates when stocking the cooler.
We will start stocking the server station in the kitchen with ice again so it will be the expectation to keep that bin full during service and burn the ice once a week.
We will start accepting Day Of Reservations limited to 1 every half hour with the exception of on Friday’s, Saturday’s and Sunday’s between 5PM - 7PM we will only accept 1 an hour.
As we start to get busier communication is key to help limit mistakes! Teamwork is always a priority but let’s aim to stay busy in our designated roles and communicate if we complete a task for someone else's role such as clean a table, stabbing tickets that you fulfill, etc.
BOH:
We will be adding a dishwasher back to Friday & Saturday nights.
Sometimes the Night Expo may phase the Mid Lead and finish out the shift on the line to assist with making that mid shift not so long!
Please be cautious not to overly flour items to fry as we have noticed an abundance in the fryer oil when changing/ filtering it lately.
Also, we have a separate list to sign off on when you change/ filter fryer oil now. Filtering should happen everyday and the oil needs to be changed twice a week.