ALL:
Our Block 15 Holiday Party is happening this upcoming Sunday December 11th!! Excited to see everyone’s smiling faces having a good time!!
Pub Food Specials for Deep Seek Launch: Oregon Fish Cake Sandwich, Potted Wild Oregon Shrimp, & Smoked Salmon Chowder!!
New food specials will also be landing on the menu next week–Eggplant Parmesan & Beef Stroganoff Pot Pie. Please be diligent while reading the Brewsletter & check for a message from Sarah regarding more details.
Clarification for Soup Station cleaning at the end of the night: Kitchen is responsible for packaging/throwing away garnishes, emptying soup station, & cleaning any spills. Servers are responsible for cleaning the general area. Servers, please wait to clean the area (brown tray, scrubbing caked on food, wiping around soup warmer) until after the kitchen has dumped the soup warmer for the night.
FOCUS POINT: Deep Seek Launch Party Information: The Deep Seek Launch Party will begin this upcoming Friday at all locations with fun food specials & a super amazing Scavenger Hunt!! Please Read the Brewsletter for more clarification and be ready to explain to guests how they can utilize the QR Codes at their tables to participate & begin the Scavenger Hunt!! Hint: They will need a can of Deep Seek to participate in all of the clues.
FOH:
When picking the Restock Lists and if we are out of an item be sure to check the Order Board in the Prep Kitchen to either add the item to the Order List or to double check that it is on the Order List before telling the manager on duty.
Great work on filling out & accomplishing lists this last week! Friendly reminder that while your shift is winding down to keep busy and get ahead on lists before officially getting phased off the floor.
Compton Family Farms Chardonnay will be falling off the menu once 86’d & will be replaced with Sweet Cheeks Chardonnay.
FOCUS POINT: When phased the goal is to have you off the clock within 15 minutes. While we are slower it is extremely important to get shift change/side work accomplished before phasing & if not finished be sure to communicate with your team what still needs to be done. Be sure to stay aware of your time on the clock while doing your check-outs & clock out before going downstairs to grab your belongings.
BOH:
Salsa, feta, olives (3rd pan with 9-pans in it) and the pour container containing salsa should be kept low in the make table at the end of the night & not just under the hood as it is not cool enough for storing these items.
Friendly reminder that when you are backing out items to DATE, LABEL, & ROTATE items correctly BEFORE putting them in the walk-in.
FOCUS POINT: Wings Awareness!! Procedure (frying & tossing), garnish portioning, correct plating, & To-Go Order Packaging. Also To-Go Wing Order Procedure: All sauces will go on the side & will not be tossed as this will prevent them from becoming soggy once guests get them home.