ALL:
KILLER JOB THIS WEEKEND YOU GUYS!!! We are so proud of all staff at all locations for how hard y’all worked!
Food feedback Focus: Schnitzel Platter (Pub & Caves) and Chicken & Waffles (brunch)
All Focus: Communication is super important between FOH & BOH, please be diligent when communicating 86’d items, times up, etc. with your coworkers on the floor. If you are too busy to tell others, please tell one person such as the Float or Expo and delegate them to pass it along to everyone else.
Sweet Potato Fries will be coming back on the new menu! They will be beer battered like our regular fries, which makes them NOT a GF option.
We are back to using Completely Crocked Kimchi
For takeout/ delivery orders we will no longer be putting names on the boxes, still write the last 3 numbers of the order on the box.
Give a warm welcome to our new hosts and kitchen staff!
FOH:
Just a reminder that it’s a requirement to fill out your feedback slip and drop it with your server report and tip slip.
The Host stand must be outside at all times of service.
Now that we have switched to rolled silverware for Evening service at Caves as well as Brunch please be diligent about having at least one basket rolled at all times.
The Corral will continue to be open until November.
We are now using canned Q Tonic which is stored at the server restock area.
BOH:
Stocking awareness: Closers, please take the time to restock something at night if it’s low or out for the opener. Take an extra second to look at your close as if you were the opener and see if there is anything you’re leaving for them that you would want done.
Burger awareness: please don’t undercook burgers! This is just as important as not overcooking.
Spinach artichoke dip is going back to being backed out in boats ahead of time.
We are ordering a new Shop Vac to replace the broken one. As soon as the new one is in please throw away the old one!
The opener at each location on Mondays is responsible for checking/ cleaning the Grease trap.
Just a friendly reminder that you must clean up the prep kitchen in the evenings after you utilize it so it’s ready to use for morning prep. They have many projects and should walk into a clean prep kitchen to start their day.
Your communication has been awesome with each other! Keep it up
Prep: Please make sure to be diligent to record any item that is being tracked. If we miss one tray in tracking it throws all the numbers off and makes the entire week of data invalid.
If thighs are small put those aside and we will use those for smoked chicken rather than for Chicken & Waffles.