ALL:
For dinner hours, Takeout and Delivery will move back to the Caves kitchen (starting this Friday 1/29) to alleviate stress on the Pub side and help expedite tickets smoother during peak times.
Your feedback is very important! As we make another transition please give management your feedback on anything we can improve, or strategies you have found that help so we can pass those along to other employees and streamline our processes. Thanks for being flexible!
Continue to make sure you are clocking in under the right department. If the correct department isn’t available to you please let a manager know immediately so we can fix it for you. When labor is accurate this helps us adjust schedules accordingly to assist with busy times of service.
The sauce fridge is going back to Caves. For lunch, to go sauces will be done to order on the Pub side.
We’re adding a compost bin to the dish pit area at the Pub to illuminate waste.
Remember that our house made Ciabatta is NOT Vegan.
FOH:
Make sure to turn table tents on their side when bussing a dirty table to help communicate with other FOH staff it has not yet been sanitized.
As the Mid Server transitions to the Bartender at night, there may be times where you need to assist taking orders outside, maintaining drink tickets and taking the 100’s. It is important to stay in our roles while also providing awesome service to all 8 tables outside.
The beer cooler is going back to Caves as well so we will go back to just stocking the regular bar cooler with Packaged Beer.
Even with T.O./ Delivery moving back over to Caves for the evenings we will still run the floor as one tip pool to keep it fair as we all assist each other in our roles.
Delivery drivers please check out with Pub when you're phased from the Caves side in the evenings, especially with the kitchen/ dish pit.
BOH:
As we make this transition to utilizing both kitchens again, Expos please remember to bounce back and forth between kitchens when you have the time to see if the other needs assistance and to help with communication of low menu items between the two.
Patrick created a Monthly Health Audit Form to help us keep the kitchens up to par even between Health inspections, Thanks Patrick!
Let’s get out of the habit of throwing dirty fifos and plastics to the ketchup sink/ dish pit area. A bucket can be kept next to the grill to put them in so you don’t have to leave the line when you're busy.
Doesn’t matter if it’s before or after the dish is washed, but the old label tape MUST be removed before stacking it back with the clean dishes.
There will be a second small bucket next to the sanitizer left on the grease trap for dirty towels only.
We should start putting out two sanitizer buckets, one in the original spot and one over by fryers. Both of these must be changed every two hours minimum. Furthermore, the water should always be changed when you do temps.
When you back out items like sauces & have a small amount left, portion the remainder into a smaller container to free up space in coolers and help us accurately gauge how much product we have left.
During lunch sauces will be done to order. Also inform Tivey if we need to alter pars for sauce fifos.
Please keep stations on the line organized by putting tools/ mixing bowls etc. back in their spot when not being used. Also when you're phased, especially in the 3PM to 4PM hour sweep the line of any used items have them washed and put back in their space so by the dinner rush the line is set up for success.