ALL:
If you already love our Spinach Artichoke Dip, you’ll be excited to hear that we are improving the recipe! We will also be switching to automatically serving it with flatbread.
The Meatloaf Sandwich will be replaced with a newPimento cheese BLT sandwich for the season. ● Our bacon brand will be changing to a better quality product.
^All the above menu changes will be implemented April 7th.^
Our house made Pain de Campagne bread is Vegan as an alternative option.
The Alabama Slammer procedure has slightly changed. Mama lil peppers are now on top of the protein to make the bun less soggy.
FOH:
Please remember to utilize the extra 15 minutes before your shift to check out the updated white boards and taste newly tapped beers or ones you haven’t sampled recently (as long as you’re of age, of course).
If you happen to change a keg, take a look at the keg collar, if the label says NEW BATCH, please let the bartender know after you tap that keg so they can update information accurately.
We no longer need to keep the printed takeout receipts (unless it’s an in house signed receipt).
If you take a To Go order over the phone please remember to schedule the order in, even if we aren’t busy.
BOH:
We will have a bucket for GTF greens that need picked out (browned, not quality) next to the line, please toss wasted greens in the bucket, weigh at the end of the night then compost and wash the bucket. Don’t forget to record the waste!
When cleaning out the shiny new chef base please remember to thoroughly clean the inside of the drawers as well.
We are looking into getting more burners for the kitchen. Running with two is only temporary!
Remember to thoroughly wipe down Caves side walls, especially Sunday nights.
Stock a fifo of the Artisan Board Jelly at Caves for take out service rather than having to scrape small containers!
Please remember to use red onion on the SW Salad rather than the sweet onions now.