ALL:
Let's keep an overall focus on Communication this week, especially between departments. This makes all the difference when folks are prepared for a push and everyone is in the same loop! ● Please remember to use the waste log even when we are busy. Ask a fellow teammate if you don’t have time. This is important for inventory purposes.
Let’s keep a close eye on soup quality, if you don’t think something is up to our awesome standards, have a second person try it and act accordingly if it needsto be fixed.
Staff meetings will be held at Caves!
FOH:
Please utilize the bus station to your benefit to clear dishes but be considerate as to how you leave it for the next person. Keep it organized: stack plates properly, empty the bus tubs when they are full, Do Not double stack cups in rack, and change the sanitizer often!
Be aware of how many napkins you’re giving tables as we have noticed a lot of waste lately. 1 to 2 napkins per entree (especially messier items) is plenty. If they had an appetizer and you see clearly unused ones on the table, please ask if they would like more beforesetting them on the table.
Be aware of double/ triple seating servers as this has an affect on not only the server but the kitchen as well. If needed, make sure you are communicating with the float, server and kitchen lead so the push can still go smoothly.
When cashing someone out that uses a $5 card towards their payment, press “pay”, then type “$5” in the open amount section, then press the “other” button on the bottom right of the screen, and select “$5” cards. It is important to do this correctly or it cashes out the whole tab rather than only $5 of it. If you need any guidance with this please refer to a manager.
When ringing in Togo orders over the phone, please make sure to schedule in the order so the system counts it towards its limited 2 per 15 minutes.
BOH:
All perishable food (minus a short list of items with a longer shelf life) will need to be brought back down to the walk-in fridge Sunday night from Caves after Takeout service is complete. Please thoroughly clean the make table and drawers afterwards.
Please make sure to follow the procedure when making the Chickpea Shawarma. We want everything to be evenly dressed with the Tahini so part of the wrapdoesn’t present as dry.
There have been a lot of shifts in organization of the Pub kitchen due to equipment issues lately. Let’s do our best to stock items in the same place as before unless otherwise instructed, and rotate those items properly. This will help everyone not to have to search for items and know when something is actually 86’d and not just misplaced.
Thank you for your patience while the drawers are still being fixed!
The Grease Hog is now assigned to be cleaned every Tuesday, Thursday & Saturday.