ALL:
Read this week's BREWSLETTER for the new and updated dress code! If you have specific questions, ask a manager.
Employee food discounts can now be applied on togo food.
This weekend’s special: Beef and Mushroom Pot Pie!!
In February we are bringing in some monthly food specials including an Artisan Board, Cajun Red Beans and Rice and a Bourbon Bacon Patty Melt. FOH: These specials will be printed on the table tents. Please be sure to point them out to your customers.
We recently put some tweaks on the fish batter. Let’s focus on FISH AND FRY FEEDBACK from customers and employees. Write it down on the feedback form and tell your kitchen!
Once a soup runs out, let’s make sure the empty third pan gets back to the dishpit.
Focus Point: Food Feedback!! Let’s really focus on food feedback and comments we receive from guests and from your fellow employees including yourself. Again, write it down on the feedback form and tell kitchen y’all!!
FOH:
It is a TEAM EFFORT to make sure both the upstairs and downstairs bus stations are organized, emptied frequently and kept tidy. If you’re upstairs and your hands are dirty, take a rack of cups or a stack of dishes on your way down. Same goes with the downstairs bus station: if you’re bussing a tray of cups or a stack of dishes, please be mindful of the build up and bring a load back to the dishpit before washing your hands.
LOST AND FOUND: If something gets left behind, grab a growler tag and label the item with the date/time and where it was found. It is also important to fill out the Lost and Found Sheet in the host stand. If it is a valuable item (wallet, purse, phone etc.), please bring it directly to the bartender.
Focus Point: Organization/upkeep of bus stations. Do it.
BOH:
Kitchen: let’s check weights and portion out fried onions so we can get a good idea of what proper portioning looks like.
Let’s start using RAW CHICKEN TONGS when dropping tenders.
Focus Point: Fish Batter Excellence. Be aware and mindful of the consistency and quality of the fish batter.