ALL:
Menu Change: New Strawberry Fields Salad being released tomorrow (6/2), with the addition of this to our menu we will be phasing out the Southwest Salad.
We really appreciated all the food feedback we received this past week, keep it up!
FOH:
We’re excited to announce the new Mug Club year! With that, you’ll have many happy Mug Club members coming to cash in their “first Mug free fill”. When the customer requests this at your table, simply ask for their name and special instruct it in the order so the bartender knows to mark them off the list. There is a specific button for this in the discount section to use so we can properly keep track.
If someone wants a can or bottle opened in-house there is always a $1.00 corkage fee. Also, this should be opened by the bartender or server (never the customer) when being consumed on site due to OLCC regulations.
When customers order multiple 5 oz pours, let's be putting those in proper tasting order as we ring them in, and serving them with a Sampler card if 3 or more are ordered.
Just a reminder, the Kid’s Menu is for children 12 and under only. We will be updating language on the Kid’s Menu to reflect this to customers.
When running food, please take an extra moment to double check all items on the ticket have the correct specs (if any), garnishes and ingredients on them.
Please keep the Kitchen Lead up to date on soup levels if the container is less than half full. This gives them enough time to start heating up the next soup so we don’t run out.
With the addition of the new salad, we will also be carrying Market of choice’s House feta, due to it’s higher quality this will be a +$2.00 up charge as an add on. (Worth it!)
As capacity grows in the restaurant and we are quickly becoming much busier, we want to continue being thorough with sanitation. It's important to start with a towel soaked in fresh sanitizer water every time. Even if it hasn’t been two hours yet, always change the sanitizer water if it looks like it needs it before you use the towel to clean a table.
BOH:
Focus on call backs this week. There is so much activity going on in the kitchen it's easy to get distracted in the rush of things. Call backs ensure the whole team is on the same timing for firing and selling tickets. Please review “The Importance of Calls and Call-backs when Working on Line” posted below before signing this Read and Sign.
Closers, thorough cleaning of the kitchen is important every night. Please remember to clean behind all equipment, including sweeping and mopping the floor underneath. The floor should be free of all food and random debris, even in those hard to reach corners. Challenge yourselves to do your own walk through first before actually checking out with the bartender to see if you can catch something you may have missed. It is important to keep a clean kitchen and set the next day up for success :)
Openers will now be tasked with sweeping and mopping behind the smoker and fryers so that way they are cooled down and easier to clean around.
Please take an extra moment to double check food before selling the ticket. We recognize y’all push so much awesome food out, but we would like to take a moment to focus back on accuracy and presentation of dishes. We understand this may push ticket times up but we want you to have the time to feel confident in what you're selling.
Heading into the hot summer months, it’s very important to keep up on taking food temperatures as the intense heat can be very hard on our equipment. Practice keeping doors to the units closed as much as possible.