ALL:

  • Welcome Pascal, our new Marketing Manager! 😊

  • We are slowly but surely becoming busy again. If you notice certain shifts that could use some tweaks, i.e.: To the start time/ length of shift, if you’re under or over staffed- please make a comment to your scheduling manager.

  • Caves in house dining menu for dinner will expand to include more of the delicious sandwiches and such that we have on the Pub menu. Stay tuned!

  • If you have any food feedback it is very important to pass it along, we want to keep our food at Block 15’s standards.

FOH:

  • Openers please expect to be scheduled until at least 7:00 PM to allow you to take more tables and assist with break coverage.

  • Other Shift times will change so don’t worry if lists aren’t picked before we open.  The closer will also be coming in a bit later.

  • New beer releases at the Pub will only be on Tuesdays for now.

  • Soon we will be transitioning to Lumos Pinot Noir and Lumos Pinot Gris on tap which will then be the only two wines discounted during Hoppy Hour. See tasting notes in the weekly newsletter.

  • Now that Burger Patty’s are 1/4 lb. they’re harder to cook to temperature. Please don’t offer Meat temps unless the customer requests one, inform them that to keep the menu item at its best quality we can only provide it with some pink, no pink, or well done. 

  • In the description of the Wings, it’s missing the addition of the Bier Blue Cheese dressing on the side. Please let the customer know it still comes with this.

  • On the topic of sauces, let’s put the Ketchup pump in the bottle cooler every night at the bar so it doesn’t ferment (Don’t forget Aardvarks if you get them out).

  • If someone would like sugar/ Splenda packets please bring a few to the table rather than the entire container. We can’t sanitize the packets so they have to be thrown away after touching a table just like a stack of unused napkins, and we don’t want to waste!

  • Leads at Caves: When deciding to close the kitchen at Caves but stay open for service still, check with the kitchen at the Pub that they are ready to take on extra tables if need be. If they are already busy, they may ask that you keep your kitchen open until you’re done with service or they slow down enough to take on more tables.

  • Hosts: Please walk customers over to Caves to seat them, do not just direct people that way for extra seating. Use this to your advantage and treat Caves Public House as part of your available tables- keep watch on the outside tables being open/ needing cleaned.

  • We will print at least 100 beverage menus the beginning of the day and clip the last 20 together. When you unclip that stack please let a manager know so they can print more.

BOH:

  • Don’t be shy to ask for help from the kitchen next door! We have plenty of cross trained staffed that are happy to help you get back on track.

  • Pay close attention to Allergy comments, if the server says “Fish Allergy” for example on an order, but orders a Korean Rice Bowl for a customer- Check with the server because the Kimchi has fish sauce in it. Not all ingredients are obvious so know your products well and ask questions if you’re not 100% sure.

  • Taking temps. Is extremely important, especially at close. This helps us catch equipment malfunctions before it’s a major problem!

  • Please keep lids closed on make tables during slow times to help the refrigeration system not work so hard.

  • Don’t block vents in coolers/ make tables.

  • Please make sure fridge/ freezer doors actually seal when loading them.

  • For Korean Rice Bowls, Prep should now mix all the ingredients together to help keep the dish more consistent.