ALL:
Let’s prioritize waste logging food/ drinks in the moment, even when we’re busy! For kitchen staff if you have your hands full on the line please ask a server passing through or expo so it doesn’t get forgotten.
Reminder that the Brewsletter has a small questionnaire at the bottom each week to help us verify you have read the information. It is required that the Brewsletter is read & filled out, along with the Read & Sign. If you miss a week and have good reason you must reach out to Paige (for Brewsletter) or Elise (for Read & Sign). If not this will result in a write up.
FOH:
Try to address food issues in the moment! Find a float or manager when you receive negative food feedback so if there is something that can be addressed and fixed with the way the dish is being presented/made/ prepped we can follow through and avoid the same issue later on!
Hosts, To help us cut back on propane waste, please turn off Patio heaters as soon as there’s not a table sitting immediately by them. Ask a manager to guide you through this once if you haven't already done so.
Also hosts, please update the kitchen at Caves (just like you would at the Pub), especially during brunch when you are seating reservations/ walk-ins so they are aware they are about to get a push.
Opening Servers: Please clean soda guns with a toothbrush. You can ask to borrow the one from the bar!
We need to be cleaning high chairs before they're put away.
Let’s prioritize doing hourly laps through the Gameroom to make sure it’s thoroughly sanitized for customers that order through the Bar and seat themselves back there. Also sanitize the brewbar while you’re at it!
Everyone should be filling out their feedback forms that print with the server report every shift, including Caves Dinner staff & Brunch servers.
Let’s prioritize running food while it’s still hot & fresh, especially at Caves it's easy to get a pop all at once and not have time to get the food out quickly, in which case you should call your float over or request assistance from Delivery drivers when they are available.
BOH:
Kitchen Closers: To allow the legal service of alcohol we must be able to serve food. Please prioritize other cleaning in the kitchen, make the fryers & grill the last thing you turn off. Furthermore, check in with the manager on duty before turning them off to verify there aren’t customers/ employees just getting off shift that may want to order. These should be on until 9:45 PM as a reference.
We are now heating mac sauce to order! Instead of a ⅓ pan let's use a 6 inch ⅙ pan.
Only put Meatloaf Sauce on the bottom piece of Ale bread on the Meatloaf Sandwich
We will start prepping smaller amounts of Veggie Sausage so we DON’T have to freeze it. This will prevent it from absorbing too much water which alters the quality.
Please don't over ding the bell at Caves, 1 per ticket, 2 for a fly order and another time if no one comes to run food. If you see the FOH staff is super busy please call upon the float to help!
Make sure you’re temping the Buttermilk Chicken Sandwich every time before sending it out. Prep please keep butterflying the thighs, this helps them cook faster since they’re not as thick.
Calibrate the thermometers everyday so you're getting accurate readings.
We’ll have everything to make Fish & Fries at Caves now during the week to relieve stress on the Fryers at the Pub.
Prep: Prioritize crossing off projects you're actively working on and Erase what is done!!! This is an important communication tool.
Also Prep, please make sure to push loads of dishes throughout the day so its not piled up for others to finish.