ALL:

  • Our Block 15 Holiday Party is happening December 11th–don’t forget to RSVP by Wednesday November 30th with the link on the Brewsletter!! 

  • When customers order the Parma Rosa, let’s begin to ask if guests would like a side of Ciabatta Bread.

  • Be aware that Wings will be prompted on Toast to ask if guests want veggies (carrots & celery), Toast will also prompt to ask if guests would prefer Blue Cheese, Ranch, or No Sauce. Be sure to guide guests through their Wing orders and ask these questions.

  • If any accident or injury occurs we need to be sure to fill out The Safety Log, if in question ask the manager on duty for clarification for what qualifies or for where to find The Safety Log.    

  • FOCUS POINT: List Completion: Lists and side work are a large part of our daily work, so let’s be sure to accomplish tasks & initial when finished BEFORE checking out with managers. If Lists do not get initialed you do not get the credit for doing the work which can also lead to a write-up. If you have questions about a certain task do not hesitate to ask the manager on duty or lead for clarification. 

       FOH:  

  • While working on doing our Sani-List let’s be sure not to forget to wipe down the metal corner rail behind table 9… it can get greasy as the kitchen uses that rail to swing themselves around the corner when running to prep for things.         

  • Hosts, friendly reminder to suggest to guests that they can get drinks up at the bar while they are waiting for their tables–if they are over 21 that is. 

  • Also Hosts please suggest our sister restaurant Caves next door for drinks or apps whenever we are on a significant wait–just not on Sundays, Tuesdays, or Wednesdays as they are not open those days.

  • FOCUS POINT:  To-Go Order Awareness! Be sure to double/triple check & read To Go Orders THOROUGHLY—drinks are being missed so please be sure to double/triple check tickets so that people have everything they ordered once they get home. Also, we need to always highlight & tape the drink tickets to the bottom of the original ticket on the bar. Let’s be sure that we aren’t forgetting items!

       BOH:

  • Be sure to date all items before running them down to the Prep Walk-in.

  • Salsa will continue to be kept in a poor & store container, so be sure to date that container as well as to not to mix different dates of Salsa in that container. 

  • FOCUS POINT: Hot Hold & Soup Station awareness!  When cooking soup be sure that we are cooking it LOW & SLOW. Also be aware of the quality of the bier cheese as we don’t want it to be too thick. At the soup station let’s also be sure to check thickness & quality of the Bier Cheese, Soup Garnish Quality, & be sure to check dates on fifos used for soup garnishes. Also be sure to check if we have multiple fifos garnishes of the same item.