ALL:
Food feedback: We would like to focus on the Fried Chicken Sandwich for feedback at the Pub this week and French Toast for Brunch at Caves Public House.
We’re pushing back the New Menu launch at the Taproom until next Tuesday Oct. 20th
A BIG Thank You to y’all for making sure Take out/ Delivery runs smoothly even with all of its constant changes!
FOH:
To limit wasting propane, let’s only have the Patio heaters turned on by request, when we have customers actively sitting outside.
Remember as we run into the cold/ rainy season, we can only have 1 group on each inside bench in the waiting area at a time. The rest of the parties should be directed to Caves Public House (when there are tables available), the Gameroom, back to their cars or outside (which is why we always ask for a phone number to text the Patron their table is ready). Due to Covid, we must be cautious & manage social distancing in our waiting area to provide the best experience possible for everyone.
Servers since we don’t do "Last Call” before close, give a friendly reminder to tables around 9:30 that our establishment closes at 10 PM. This gives the customer the opportunity to decide if they need anything else (including packaged beer ToGo!) before cashing out for the evening, while not being rushed to drink their last beverage if they choose to order one more.
We will start having a 1st off Closer that is responsible for the Upstairs closing duties, and a 2nd off Closer that is responsible for Downstairs Closing duties to better divvy up tasks between staff in the evenings.
Let’s remember to let the scheduled Take Out Lead guide the flow of organizing & firing tickets for delivery. We have a designated lead each night to provide good organization and communication between FOH & BOH, but that can easily get confusing if multiple FOH employees such as delivery drivers are also calling the shots. Please focus your attention to sanitation lists and extra take out duties in your free time.
We have pickled jalapenos that are not yet listed on the menu as an Add On option, but we are happy to provide by request for $1, and there will be a button in the computer for them.
Food is NOT to be left on the soup station to snack on. This is a sanitary area that is used for making desserts, plating soup, and holding gluten free YES items while the ticket is getting ready to be sold.
BOH:
We’re adding the all day Expo back on Friday/ Sat./Sun.
Let’s keep weighing protein portions to keep the consistency up.
Please make sure to be writing on the Soup Board to communicate what the Soup and Ganish is to FOH
Keep up on procedures sent out on Hotschedules, especially when launching a new menu. These procedures will be made more readily available in the kitchen but it’s expected this information is reviewed before shift.
The ingredients for Nachos will be readily available at Caves for in house orders.
Prep: please leave a note of the newly 86’d items/ or items that are back in stock after changing them in the computer for the Pub to help bartenders know what items to update online for Take-out & Delivery.
Extra plastic containers will store on top of the walk in so they are easily accessible when needed.
Reminder to please make sure all mixing bowls and sizzlers get washed at the end of the night.
Tightly cover the guacamole with Saran Wrap during the day to keep it from oxidizing so fast.
The chocolate syrup for desserts can be microwaved in the container to be backed out for easier pouring.
Let's prioritize better communication between kitchen staff at Caves when going on break, or stepping off the line for any reason so other staff doesn’t waste time looking for you if you're needed back in the kitchen.