ALL:

  • Let’s make sure that sani or bottles with cleaning products are properly labeled. Any bottle with cleaning solution should have a label stating what kind of cleaning solution it is as well as a hazard/warning label. 

  • Remember, hands NEED to be washed before running food. 

  • Focus Point: Read your Brewsletter and familiarize yourself with all new beers being released as well as bourbon month information including food specials, bourbons etc. 

FOH:

  • Please don’t put empty or almost empty whip cream canisters back in the fridge. If they are low, bring them to the bar to be washed and refilled.

  • Once a table is clean, we should be resetting it with clean beer menus (one beer menu for every two people that can sit at that table). 

  • If we are using a discount for the Marketing Ambassador Program, let’s be sure that we are putting that person’s name in the comments section for tracking purposes and any follow up questions. 

  • We will be switching to Left Coast Rose after we run out of Sweet Cheeks Rose bottles, be on the lookout for this change coming soon!

  • When using BioClean in the pipes during your close, please be sure to do this at the very end of the night. In order for it to be effective, BioClean should be the last thing to go down the pipes and cannot be done earlier in the closing process.

  • Focus Point: Please don’t overstock the beer cooler. Minimize the amount of single cans that are at the bottom, see what you can put together and consolidate before restocking. 

BOH:

  • Fryer portioning awareness!! Know your portions and weigh it out. 

  • We have a functioning soup warmer now! It should be on the low setting as long as we are getting everything up to temp before it goes into the warmer. 

  • Focus on making sure soups and beer cheese consistency is correct throughout your shift. Familiarize yourself with the product we are serving and how it should leave the kitchen. 

  • Focus Point: Dry rags should NOT be used to wipe down any surface. As the opener, grabbing your rags and filling your sani bucket should be done at the start of your open. Sani should be changed often and stay fresh.