ALL:
Let’s scrape plates as much as possible before they hit the dishpit - this will help the dishwashers out and eliminate the possibility of clogging the dishpit up.
Focus Point: In the restock area downstairs in the basement, let’s make sure that we are keeping it organized. If you take the last of something, please break down the box and put it in the recycling.
FOH:
For the month of December we will not have a People’s Pint. Instead, we are participating in the Cameron Merrill Legacy Toy Drive! From the 1st to the 20th of December, customers and staff are encouraged to bring in unwrapped toys for the drive!
Hosts: We are not quoting people longer than 90 minutes. Verbiage can go something like this, “due to the unpredictability of the flow in our restaurant, we are not quoting over 90 minutes. Please check back in a half hour and we can get you on the list.”
Hosts: When seating customers at a table in the tent, let’s make sure to ask each party whether or not they want the heater turned on.
Please check in with a manager to turn on and off the heaters over the 100s.
Focus Point: Upstairs organization and cleanliness! Let’s focus on organization and less clutter in the upstairs area with highchairs, boosters and the broom/dustpan. Make sure it looks neat, presentable and organized.
BOH:
When washing silverware, let’s throw some soap on the knives and give them a scrub rather than just spraying them down to ensure they get completely clean.
Dishwashers - let’s pull as much food out of the pit and throw it in the trash instead of forcing food matter down the drain.
Before the inserts hit the pit, take a moment to wipe them out and take the tape off.
In the prep walk-in, there will be a container labeled for open herbs and garnish. This will live on the top shelf.
Focus Point: Don’t shove food down the drain.