ALL:
Focus Point: when you are phased from the floor or cut from the line, let’s make sure that we are checking out with other departments in the restaurant. FOH make sure you check out with your kitchen lead, your fellow servers on the floor and your bar manager. BOH this means you check out with your kitchen, prep and your bar manager.
FOH:
Focus Point: servers let’s make sure when greeting a table, we are laying down COASTERS. Hosts, keep an eye out for coasters put down in order to signify that a table has been talked to. Coasters are able to be reused if they are not super gross.
For left togo boxes on tables, we will keep them behind the bar next to the till for five minutes. Make sure the box is clearly labelled with the time and the table. If nobody has come back for their food after five minutes, it will be tossed.
Host: when seating upstairs, we are only seating every other table. These tables include 13, 15, 16, 18, 22, 24 and 26 keeping tables 17 and 19 open.
BOH:
Focus Point: remember to portion out your cheese (2oz) on the line when making your mac!