ALL:
Focus Point: Lists. As lists are constantly being added to and updated, let’s make sure we are reading through and checking off every task individually.
FOH:
Mother Culture Jun Kombucha bottles will not be returning to our menu. This will get updated on the menus Friday so until then we can verbalize this to our customers.
HOSTS. Monday - Thursday, there will be a Caves daily cleaning task (bathrooms, sweeping, mopping) added to your cleaning list and completed during your day host shift.
Servers/Hosts on Friday Mornings. We want to have new menus stuffed and stamped out before we open. Let’s prioritize those updated menus before we start filling out lists, picking lists etc.
If a burger wants fried onions or grilled onions, it automatically won’t come with raw onions.
Focus Point: If your table gets sat and already has drinks, let’s be sure to ask about their open tab at the bar and what name it’s under. Then you can combine their bar tab with the table they are at.
BOH:
Prep and line. Keep saving vegetable scraps, we use them!
At close and during the day - when we aren’t using the microgreens, let’s be sure to keep them under the make table. This will keep them from wilting and going bad fast.
Focus Point: Fish Awareness. Read Patrick’s write-up on fish batter before your shift.