ALL:
The beer released 4/23 formally known as “Tropic Trip” is now renamed “Tropic Time”, don’t worry it’s still the same delicious hazy Pale as before. :)
Please be mindful of where you are clocking out in the restaurant. Especially during busy times the KDS screen in the kitchen and Bar terminal should be left available for their main purposes as they are already high traffic areas for staff and probably in use already. Let’s aim to use the handhelds that are at the back server station or ask a server to borrow one of theirs momentarily if they aren’t inputting an order.
Remember to always stay positive and kind with each other, we’re a team! As we are excited to welcome a lot of new hires to the Block 15 family we want to focus on communication, consistency and holding each other accountable.
FOH:
Mug Club renewals have started (4/23). Please familiarize yourself with the information in Alex’s recent Hotschedules message to be able to answer questions easily that customers commonly ask.
Please take an extra minute when restocking the Beer cooler to check the date on every 4-pack of beer and rotate older dates to the front. This is the easiest way for us to ensure we are always selling the best product we can provide to our customers which is very important to us!
Hosts, be mindful when double/ triple seating a server or rapid seating multiple sections to check in with the kitchen as well. Sometimes the FOH is ready but the kitchen is still catching up from the last push of tables.
BOH:
Y’all put a lot of effort into restocking both the Pub and Caves kitchens to make things flow which we greatly appreciate! Now that we are slowing down on the Takeout side of things, Caves kitchen does not need a full restock Sunday afternoon as you are going to be taking a decent amount of that product back downstairs that night. Sunday evenings (after take out is moved over to the Pub) you should be checking in to see what can just be carried over to the Pub kitchen to assist their restock, rather than taking it downstairs just to be brought back up again.
As many people use the walk in fridge let’s try to keep it as organized and consolidated as possible. Most items have a designated shelf so take an extra moment to find it’s real home and not just an empty shelf. This helps with properly tracking inventory and makes it easier in the long run to find what you need!
Furthermore, lets store all herbs on the top shelf in the walk in fridge to free up space below.
We no longer need to save the bread ends for croutons at the Pub.
Dishwashers, please clear your floor drains when you are completely finished closing, leave them out for the Bartender to check and then replace them in their proper spot before clocking out for the night.