ALL:
Please make sure to be putting a reason and precise amount or count of something when listing on the waste log.
Y’all are continuously killing it even as we ramp up business. Thanks for being an awesome team!
FOH:
We're bringing back some bottles of Super Nebula, T.C. L’Ancienne, and Hypnosis! Along with cans of Dortmunder Export.
All Guest Beer sold for To Go orders will now be organized into the back Caves walk in cooler, no need to go to the Cellar. Thanks Rachel!!
Please put the parking and takeout a-frame signs behind the Paktec Recycling container by the Brewers Bar when not in use (where they are stored now blocks one of our only waiting area seats). ● Hosts, there will be a legend made for colors to use when adding customers to the waitlist regarding their preferences of indoors or outdoors.
Remember to always check dates and rotate beer properly when restocking! This is so important to our customers to get the freshest beer and it's important to us to provide that. Also, please do a once over to make sure beer is faced properly in the cooler so customers can see our awesome beer art on the cans.
Due to not being able to schedule To Go orders if it's being placed from a table that's already been dining with us, please communicate with the kitchen so you can accurately quote to the table how long the food will take.
If you are scheduling a togo order and bypass the limit, please check in with the kitchen first, don’t just go by your perception of business.
BOH:
Be diligent about communicating with FOH when seating needs to be slowed down, even if it seems like it's too late and you're already in the weeds. This helps teach Hosts and FOH employees how to assess the flow of the restaurant from a BOH perspectivefor the next time!
If you see a lot of unscheduled togo orders please check in with your FOH manager or Takeout Lead to gently remind them this helps maintain a flow in the kitchen.
Please remember to thoroughly clean the lids to the make table. Sanitize all handles, doors, drawers and any visible surfaces in the kitchen that are commonly touched or used throughout the day. This means no sauce splatters or food debris left behind.
On Thursdays someone from prep will help start the restock of the Caves kitchen for Fridays so this doesn’t fall on one person!
We will continue to use the previous brand of bacon we have for soup prep and the Bacon Jam on theCarribean burger while cooking the new brand of baconfor burgers and sandwiches.