ALL:
We do not offer additional food credits on kids food items.
REMINDER: Food credits are based on hours worked that day.
0-4 HOURS: 20% Food Credit
4-8 HOURS: 50% Food Credit
8+ HOURS: 70% Food Credit
FOCUS POINT: Organization of shared spaces, especially laundry areas - dirty rag bag, mop head and apron areas.
FOH:
Server monthly cleaning projects - Please do not jump ahead weeks. Only complete the projects assigned for that week.
Help your upstairs servers out! When making a trip upstairs, please be sure to come back down with something in your hands including dirty cups, dishes or silverware. Check the upstairs bus bins and ice levels and cup levels frequently to see how you can restock or what you can take down.
During slower moments in the restaurant, when we aren’t quite ready to phase, check your monthly cleaning lists and your daily cleaning projects to see if you can knock out any tasks that need to be done.
We should be resetting tables the same way EVERY TIME. The table tent should be at the end of the table with the salt and pepper shakers next to it and the chalk cup on the other side. Every table should have two clean beer menus. Please take a moment and be mindful to make sure items on the table look neat and presentable.
FOCUS POINT: Tray Usage. In order to get food out of the window faster, push yourself to use a bigger tray that will hold more than two or three items.
BOH:
Do not leave your 8qt downstairs once you have dumped your rags into the rag bag. Bring it back up to dish to be washed.
Weigh your mac sharp cheddar so that we know what proper portioning looks like.
Bags of buns should not be stacked on top of each other. They will get squished and lose their shape if so.
FOCUS POINT: Grease control on the grill side. Make sure you are cleaning your grill regularly.