ALL:
When asking people to take down packages or boxes, let’s be mindful and take a look to see whether or not the package is perishable and needs to be refrigerated. If so, let’s get it in the walk-in. If you have questions, ask prep or a manager.
Focus Point: Food Feedback. Make sure you are writing down any food feedback you have or that customers give you. Also communicate that feedback with a lead/manager in the kitchen.
FOH:
Upstairs Closers: On days we aren’t assigned to mop upstairs, let’s check the floors after sweeping and do a spot mop or swiffer if needed. Keep an eye out for sticky messes or spills under tables and in those high traffic areas.
Your clock-out time is never guaranteed. It is left open-ended because the flow of the restaurant is unpredictable every day. It is important to us that you are offered a break. If you feel like you are working a shorter shift and aren’t offered one, please vocalize that to your float and manager and we will make sure that you receive one.
Along with that, if the float asks if you want a break, we are simply trying to plan out breaks, coverage and preferences for the day/night. Don’t feel that you need to take one right away. We want to work together and communicate the best we can in order to get breaks done efficiently.
Focus Point: Break Communication. If you need one, let us know. If you feel like you’re in a good spot to watch one, let us know. Let’s communicate.
BOH:
During restocks, let’s make sure we aren’t overstocking the make tables. Focus on just grabbing what we need.
Keep the beer cheese in the right side of the soup station. Use a sixth pan instead of a third pan.
Focus Point: Make sure you know the correct weights for your fries. Let’s weigh out every portion.