ALL:
After some discussion and feedback, the read and sign structure will remain how it is for this read and sign. In the future, the read and sign may be multiple pages due to content so just check. However, for ease, let’s continue to only sign the downstairs copy. Also, you can find more content that is pertinent to you in the newsletter- all the more reason it’s important to check every week!
Make sure you follow all steps when checking to-go orders (the checklist is in the window for your reference).
No one is allowed to have devices on the floor on shift (this includes music and headphones before open). However, a new policy is being constructed on headphones in dish pit, we will update you soon.
In case you weren’t aware, our preferred method of receiving employee food feedback is via the online form, it saves paper and is easier for management. That link is available on the main page of the newsletter site.
Every time you take out garbage or recycling, pick up the alley as well if it’s messy.
FOH:
Don’t forget to do your beer reviews online now! The link is: http://bit.ly/B15BeerReview
We are switching back to mopping the GR every night now.
Menu stuffing and helping the opener needs to happen before picking lists.
Please hang the broom and dust pan back up when you’re done in the grain room, also keep the door shut.
BOH:
Double check the sriracha mac procedure for consistent spice levels. Sauce levels in dishes is also the focus point of the week!
When placing bar mats to dry at night, please place them upside down.
Leave the white mat at the bar in the AM, it helps the grease hog anchor to the floor.
Tortillas will now be stored in a third pan instead of the red container.
Grease bin in alleyway must be cleaned every week and checked by a manager when you are done, it is very important and is a biohazard.