ALL:
Flicker is back on draft & available in cans once again! Yay!
Please be sure to read your focus points that print on your clock in/ out slip at the START of your shift to better help you be mindful of these points throughout your day.
We will now be making the Bread and Butter pickles in house now for the Fried Chicken sandwich & Tuna melt.
Please be laying down the mat by ice bin, this is for safety and is everyone's responsibility to make sure it is down.
Also, the door by the ice bin needs to be closed during business hours.
Food feedback: Tuna Melt at the Pub & the Biscuit sandwich for Brunch at Caves
FOH:
Only stock the Columbia Gorge brand of Juices (Orange, Lemon, & Lime Juice) in the bar fridge please.
We will be selling a new Gluten Free IPA can made by Evasion.
We are now making whipped cream for Cocktails and Hot chocolate which will live in the bar fridge. If you use the last of it please have it washed in the bar dishwasher.
We will be going down to 1 Delivery driver for Brunch shifts.
Please remember to be patient when an employee is talking with a guest to not interrupt that interaction. If necessary please do so professionally at a good breaking point in their conversation to be considerate to everyone!
Lets focus this week on promoting positive energy in the workplace and building up/ helping out other employees
Hosts, please be on the lookout for an email from Goody further explaining how to handle parties larger than 10 and verbiage to assist with this.
BOH:
We are now going to hot hold Queso on the flattop in a double boiler.
Lets focus this week on making sure there is water in our hot holds at all times and continue being AWESOME at waste logging all food loss!
Now that the Tuna melt is a closed sandwich the side dish can go on the same pub plate.
For sandwiches that come with pickles on them, please spread out the pickles as a thin layer rather than a pile in the middle sandwich.
Let’s make sure to put 3 pieces of bacon on the Biscuit sandwich (Brunch)
As the Brunch mid you should check in with the Pub in that 2- 4PM time range to see what you can do to assist the Pub such as the Restock and Reheat of items.
In prep, if dishes are on the dish board the dishwasher should be running!
When disposing of oil and grease in the bins in the Ally, please let a manger know when these are getting close to full. Also for spills use coconut Coir for cleaning up oil, which you can find in Prep near the knife sharpener.
Romaine & iceberg lettuce will now be stored in 5 gallon buckets in the walk in.
PLEASE REMOVE TAPE FROM CONTAINERS everyone!! Between kitchen staff, the dishwasher and prep, containers should never have old tape on them by the time a new item is being prepped into them.