ALL:
When restocking Animal Cookies cans, let’s make sure we are grabbing the bright red cans first. They have an older packaging date so to practice good rotation of product they should be sold first.
Once we run out of Passionfruit we will be replacing that flavor with MARIONBERRY. Hence, delicious Marionberry Lemonades and Marionberry Margaritas! We will let you know when this officially changes in the coming week or two.
Focus Point: make sure we are on top of our sanitization, changing sani buckets frequently, wiping down commonly touched areas and surfaces often.
When checking food for specs in the window, we should not ever touch food with our bare hands. To avoid direct contact between food and skin, let's use a knife, gloves or other utensil to correct the plate. Rely on already gloved kitchen staff to make larger changes (example: swapping out bun or replating a dish completely)
We are now requiring all Block 15 employees to wear masks while on site and clocked in. We are strongly recommending that our guests and vendors wear them as well although it is not required. Please use a mask that is comfortable for you. You are not required to wear a mask if you are in a confined work space (office or vehicle), if you are actively eating or drinking and during sustained outdoor work/projects.
FOH:
Hi food runners and servers! When delivering food to bar customers, let’s make sure we are going around the bar instead of behind the bar. This just minimizes clusters of people behind the bar and creates a more personal experience for the guests receiving their food.
App plates should always be taken to the table with the appetizer by default. Before setting on table, inquire to guests if they would like the app plates or not.
Before your shift, let’s make sure to ask the kitchen about daily specials when checking the soup and 86’d board. Sunday BBQ Chicken happens every Sunday, so let’s make sure we are verbalizing this special to customers!
We have two Toast handhelds that are labeled BAR. These guys should stay behind the bar and should not be used by servers or taken to tables. They are mainly for the bartenders and walk-ups with togo orders or quick packaged beer transactions.
Hi Closers!! At the end of the evening, we are going to bring all rolled rugs to the front and put them on either bench. There is also a rug layout guide in the list clipboard that will tell ya where all the rugs live during open hours in case you forget. Also, as you’re closing please make sure the door by the ice bin is propped open with the clip once there are no customers left in the restaurant.
You are allowed to clock in 5 minutes before your scheduled shift, but no later than your posted time. If you are scheduled for 4:15, you are able to clock in at 4:10. These 15 minutes are here for you to do your pre-shift check in, taste your beers and familiarize yourself with new information. You are not expected to be on the floor until 4:30.
Plant waterers!! We have done a great job taking care of our plant friends out front, they look aaamazin. Let’s not forget about our guy in front of Caves. He needs love and hydration too.
When a customer wants an Enchilada vegan style, we are able to add avocado as a substitution without any extra charge. This would replace the crema and cheese, so let’s offer that option to our guests!
Focus Point: You should be able to complete your side work, check out with people, and be clocked out within 15-20 minutes of being phased. Let’s make sure we are using our time efficiently, keeping up on side work, emptying bus tubs, putting a load of dishes through or even prebussing other people’s tables in our down time. Always keep moving and find the next thing to do to help out. We appreciate you for that.
BOH:
Hi Kitchen! We should be portioning out smoked mozzarella on the line. A lightly packed full bullet should be measured every time when adding this delicious cheese to something.
There should be a red fire extinguisher and silver fire extinguisher just inside the door to the kitchen. These need to be visible and easily accessible at all times.
If you are on the fryer end, let’s make sure we are aware of what is in the window, keeping it clean and organized. Prioritizing what needs to be in the window.