ALL:
We take pride in our consistency with the food we put out and we would like that to be maintained for plating as well. If you have a suggestion on plating please present your idea to a manager so we can decide as a team if we want to/ are able to implement whatever the suggestion might be. For example, the Coco Bell dessert should be going out on a pub plate, not in a bowl. A Pub Greens Salad with protein should be served in a mac bowl.
Let’s make it a goal this week that once per shift we write down Food feedback on the sheet posted in the kitchen. This can be about food quality, procedures or even plating, from a customer or employee standpoint.
FOH:
Servers, the Nashville Hot & Cold Sandwich is described as a sandwich served cold in the description on the menu, but let’s reiterate this when a customer orders it (in a polite and positive manner) to prevent their expectations from guiding them to think otherwise.
Just so everyone is on the same page, the bar stools are first come first serve only (not reservable) and still comply with the 90 minute limit.
Be aware draft beer prices will be increasing June 1st.
Next week we will start bringing in the closing Server later so make sure to pay close attention to your in times!
Please start keeping all Takeout tickets again.
BOH:
Prep will now start combing through our local and organic GTF greens then backing it out into 8 quart containers to help prevent our little buggy friends from winding up in a prepared salad.
Cleanliness in our kitchen is so important because if we keep up on it it’s a lot more manageable than when grease starts to build up. As you close make sure to change your sanitizer often, rinse out your towel or get a fresh one (if need be) to make your hard work worthwhile. Using a dirty towel to clean just spreads the grease around. Deep cleaning under the fryers nightly and thoroughly wiping out make tables free of food debris is part of closing every night and should be completely done before asking for a walk through.
We want to make sure Caves fryers are getting changed twice a week again, Tuesday’s Prep will be responsible for it, and Friday’s the Caves kitchen opener will be tasked with it.