ALL:

  • Paige Kump is our newest team member killing it in the dishpit. Say hi when you see her and welcome to the Block Team Paige!! 

  • We added a sub avocado button for the enchiladas if we are making them VEGAN style. This will allow us to substitute avocado for the cheese and crema for no additional charge. 

  • A reminder to make sure you pay for your tab after every shift. Let’s try to be more diligent about this and not rack up the wall of shame tabs in the kitchen. Thanks guys! 

  • Focus point: be mindful and refresh yourself on what is compostable/not compostable and recyclable and not. 

FOH:

  • CASK IS BACK. English Mild is our cask beer on right now. This will come in a 20oz cask glass by default. There is a write-up about cask beer in the kitchen on the corkboard. Be sure to try it before your shift! 

  • Clarifying reservations and walk-ups (larger parties): two groups (between 8 and 16 people) can make a reservation in one night and must be two hours apart and must be made at least two hours in advance. Walk-ups can be no more than 12 people, we will put them on the wait like we normally would. 

  • CLOSERS: let’s make sure to wipe tables 2 and 4 when sanitizing all the tables at night. 

  • As part of shift change, we will make sure to empty out the compost everyday even if it’s not full. That way we won’t need to empty it out during the dinner rush and it will help keep flies under control. 

  • Focus point: working on wrapping up projects and being diligent about completing lists (opening, closing, shift change). 

BOH:

  • Thank you for weighing your fries! Keep up the good work, we appreciate y'all! 

  • Recently the soup warmer has been running out of water and it’s not being checked frequently. Let’s make sure we are checking it routinely during the day. For a deep third or sixth pan, water should be touching just the bottom of the pan. No more than an inch up the sides but it should be touching the pan. The soup warmer should be set on MEDIUM to keep its contents warm. 

  • When restocking, items are being grabbed out of rotation. PREP: group and rotate (old stuff goes in the front right) - let’s make sure dates are clear and legible. LINE: when restocking, let’s check the dates to pull the oldest first (the oldest should always be in the right front) 

  • Focus point: NOT overstocking the line. Making sure that you grab what you need for your shift but not packing the makeline super full.