ALL:
Let’s prioritize testing the sanitizer everytime we change it, always turn the hot/cold water equally on which helps the balance of chemicals.
Take an extra moment to review all the recent changes to the food menu, particularly lets focus on knowing which burgers have Burger Sauce on them now (I’ll give you a hint, there are 4 that don’t and have either mayo or a specialty sauce instead!).
Do a double check on the presentation of food plating before selling a ticket/ running the food.
Anything you open should always be labeled with the date you opened it on.
Closers, please remember to take all dirty towels downstairs at the end of the night.
Please follow through with completing tasks you start, or delegating to someone else to help finish up.
Take the time to read the information on the Read & Sign and Brewsletter BEFORE your first shift after it's been posted, this is the expectation.
FOH:
Congratulations to Marcie for becoming a Server, Josh for rejoining our team & Fabian who's now a Server trainer.
Replacement glass for the Patio heater has been ordered and will be here in a few weeks.
Thanks to Heuchert, the umbrellas can now easily be stored at the top of the back staircase (that leads to the prep kitchen) bungee corded to the wall.
Do not double stack coffee mugs, this causes them to chip & need to be thrown away (hence our low stock lately). Some should always live in the blue rack under the soda station & the rest stocked at the bar.
Servers, remember to flip the Gameroom sign to “Please order from Server” when those tables are a part of your section and back to “Please order from Bar” when you are no longer providing service in the Gameroom.
Takeout leads, please only toggle Brunch or Dinner delivery off or on at proper times, do not change the Pick up toggle. If you have any questions about this please follow up with John directly and he can show you how!
Also (T.O. Leads) if you're slow enough & feel capable of delivering a few orders yourself, feel free to send home your last delivery driver (after checking in with the Float to make sure they can’t be used as break coverage at the pub). Inform the Caves Bartender of your plan so they are aware they will be watching for orders while you are gone.
Remember to ask customers if they want a side of sauce with their fries as you’re taking the order. This helps limit extra interactions with tables and saves on time for anyone running food.
The Ketchup pump needs to be washed between refills. Furthermore, if you empty the bag of ketchup on the wall in the kitchen please wash that nozzle and be sure to replace the bag. Please Do not leave for someone else to deal with.
In the near future we will start utilizing a new POS system called TOAST!
BOH:
Bread Toasty Awareness week: Let's focus on the quality of bread we are sending out this week. If a pretzel is looking too dark or an ale bread is too crunchy, please refire!
Kitchen opener, make sure the door by the ice bin is closed during service hours! Make sure the rubber mat is laid out at this time.
Brunch staff, please be careful to follow the recipe on hollandaise sauce closely. If you have any questions follow up with Patrick.
Dishwashers, prioritize testing your chemical levels and clearing screens of food debris between loads.
Be diligent about sauce rotations, older prepped sauces should be on the upper shelf of the walk in cooler and are to be used first! Furthermore, sauces should be dated the date they were made not the date they were filled.