ALL:
Make sure you aren’t throwing away our precious silver sauce bullets. We love them and want to keep them. Thanks!
Keep on tasting your soups as part of your pre-shift check-in. Also let the kitchen know when soups are getting low so that we can have backups ready to go!
Focus Point: WASTE LOGGING. If something gets thrown out, dropped etc. let’s focus on communicating with the kitchen to make sure that it gets put on that waste log.
FOH:
Once we run out of our seasonal flavor Marionberry, we will be switching over to Cranberry-Ginger!! Get ready for cranberry-ginger lemonades and a new seasonal cocktail featuring that flavor. Yum.
Servers. When you are ringing in an appetizer, please don’t split it off on a different tab. There is now an *Appetizer Coming* button. If your customer orders their food and then their appetizer at the end, please send your entire entree ticket with the *Appetizer Coming* button first. After pressing stay, then send your appetizer on a separate ticket in the same tab. If you have questions, ask a manager!
Focus Point: Packaged Beer Sales!! Let’s keep promoting packaged beer, dropping those Togo Beer Menus or pointing them out on the table at the end of the guests meal!
BOH:
There will be a designated fry bucket that all wasted fries will get thrown into throughout the shift instead of throwing them away. This will help with tracking wasted fries at the end of the night.
Focus Point: FRY AWARENESS. Every order of fries should be portioned out. If you are dropping fries, make sure they are getting sold.