ALL:
Coppa Caprese and Mortadella Sandwiches are launching Wednesday 6/22! Porkstrami Sandwich will be coming off the menu.
Knights Tickets are available for employees! If you are interested in going to a game, read Ian’s email sent out on HotSchedules for more details!
FOCUS POINT: Utilize your time on the clock - make sure you are clocking in 5 to 10 minutes before your shift and that you're ready to go. Once you’re phased, focus on getting off the clock within 15-20 minutes.
FOH:
OPENERS: Umbrellas should be put out EVERY DAY. Do not put an umbrella out over 605. This table will be for two tops that want sun.
Servers: Please do not stand in the well and wait for your drinks to be made. If you see that your ticket isn’t up, make use of your time and help bus a table, run a quick food ticket or sanitize a couple of menus. Utilize these small moments and see where you can help out.
Chairs are not allowed to be put at the end of the 100s. However, highchairs CAN be put at the end of the 100s.
FOCUS POINT: Utilize time on the clock and be mindful of when clocking in and clocking out. Clock in 5-10 minutes before your start time and be ready to go, allowing yourself time to soak in information for the day and check in with your float. Use time wisely once you are phased and clock out within 15–20 minutes.
BOH:
REMINDER: Throw your dirty aprons downstairs in the apron bag!!
Let’s make sure we are scraping out sauté pans into the dishes when we are plating - make sure we are cooking on the sauté pan and not burning on the sauté pan.
Please don’t sell the ticket early. Tickets shouldn’t be sold until the entire ticket is up and in the window.
FOCUS POINT: Get enough cheese on those nachos. Make sure chips are covered in cheese!! ALSO - Attention to detail when plating. Make sure bowls, plates and all food is looking good once it hits the window, let’s make sure we are following procedures and executing correctly.