ALL:
Thanks for kicking ass this busy weekend!!!
Please take your temperature right as you clock in, this is required before you start working.
We will have a series of single Hop beers coming out soon, stay tuned!
Fill one compost bin at a time before adding to an empty one, the bins in use will face forward, the rest will be turned around in the alley until the prior one has been filled.
FOH:
Sanitize table tents and bench seats as you're cleaning tables so everything is sanitized for the customer.
The truck is out of service at least until Friday, for those of you who are willing to we may have you drive your own vehicle for delivery shifts (you are compensated for your miles of course).
Please be diligent about restocking server stations and doing sanitation rounds whenever you have down time.
BOH:
IMPORTANT: Don’t combine items prepped with different dates. Even if it's to save space in a cooler or there isn’t much left in the last back, this ends up wasting more food in the long run as it goes bad faster.
Prep, we have updated the lentil recipe to rinse and sift through them before cooking. It isn't all that uncommon for tiny pebbles to get hidden in the batch and we want to do our due diligence to remove them so our guests don't chip a tooth!
Closers, please bring down the bread ends at night at the Pub, they belong on the bottom shelf of the bread area.
We will be adding a dishwasher to Friday and Saturday nights, YAY.
Please be diligent about clocking in as “Caves” or “Pub” Kitchen staff. This helps accurately track labor.
Be diligent about doing temps in the kitchen since there aren’t thermometers in the fridges, this is very important.
Avoid overstocking coolers, this causes issues with cooling food and keeping proper temps.
When you bring cleaning towels over from Caves please wash the container you bring them over in after you drop them in the hamper.