ALL:
We are adding four more bar stools starting today!
New beers being released soon include College Cream Ale and Story of the Ghost.
Focus Point: FOH and BOH collective communication. Make sure the kitchen is aware of what sections are being sat. This is important for kitchen to know in order to properly run breaks as well as cut appropriately.
FOH:
Closers: make sure we are sweeping off the mats instead of shaking them out at the end of the night. Sweeping them helps clean them and it easier than shaking them out. There is a broom in the Grain Room that will be used for our mats.
Servers: during shift change, let’s make sure we are checking for deliveries by the brewhouse and bringing the boxes downstairs before you finish checking out with people.
Focus Point: Customer awareness. Even in down time, let’s make sure we don’t have our backs turned to customers at the front entrance and avoid gathering at the host stand. Focus on being more attentive and visible while on the floor in order to greet and meet customer’s needs wherever they might be in the restaurant.
BOH:
Prep: when raw meat deliveries come in, they need to get on shelving immediately and need to be properly rotated and dated. We need to make sure raw meats are getting dated immediately when they come in.
Prep closers: let’s make sure the prep side door, the Caves back door and the alley door are locked before leaving and after y’all are done accessing those doors.
Focus Point: dishpit organization!! Keep it clean and organized. If you don’t know where something goes, just ask a kitchen person to show you!