ALL:
Focus Point: Presentation, Quality and Timeliness of take-out orders. Let’s focus on the accuracy, organization and presentation of our take-out orders. Especially when we are busy, making sure that bags are properly labelled with napkins, all sauces, protein add-ons etc. included in the order. For BOH, making sure gloves are clean when closing boxes, sauces bags and boxes are clearly labelled etc.
FOH:
Hey ya’ll! Let’s make sure to ring out our rags really well before we are wiping down tables and menus. Thanks!
When a guest with a TOGO order has checked in, make sure that we are writing down that they are here and where they are waiting/description of who they are on the take-out ticket. This has been getting missed and bags have been waiting in the hot hold while the customer is already there and checked in. Communication all around on those tickets will help get those togo orders out!
Focus Point: Takeout orders and communication!! With that, if a guest checks in early for their togo order and it is not yet fired, please feel free to check in with the kitchen lead and see if they are able to fire the order early. Please then clearly communicate that back to your guest waiting.
BOH:
Review Patricks notes about the fryer station, especially with the fish and fry.
When plating slaw for Banh Mi’s or when completing a set with pickles (food items that sit in liquid), let’s make sure we are being mindful in not transferring lots of excess liquid over to the plate. This avoids super soggy buns and little puddles on plates.
Focus Point: Food Presentation, Cleanliness and Organization. Wiping down knives before cutting, wiping your plates, making sure each plate is presented nicely once it hits the window.