ALL:
Blue employee cups now go to dish pit only- they should be stored in the kitchen, not behind the bar
Coffee mugs only get washed at the bar and should evenly be stored below soda station in kitchen and behind bar- please no stacking
FOH:
Closers, please be diligent with your large debris pick up at night & use a flashlight in hard to see areas of restaurant. This helps your opener 😊
Please make sure the customers name is on the back of their Bourbon Passport before filing it in with the others.
BOH:
Be sure to weigh your Cheese portion for Mac & Cheese - ~2 oz. for kid portion, 3 oz. for Sriracha Mac, 4oz for Classic Mac
Openers- please put your Maple Glaze in a hot water bath first thing in the morning
Andouille Sausage on Red Beans & Rice should be fried as a whole and then sliced for presentation.
Set a 30-minute timer for anything you place on speed rack to precool before it goes into the walk in. If you go upstairs don’t forget your timer!