ALL:   

  • Bourbon Month is coming up fast! More messages are going to be released regularly so be sure to check ALL message portals regularly for updates!    

  • Cold/Flu season is here! Friendly reminder that you are responsible for finding coverage for your shift & to call the pub immediately if you are unable to work(not an hour or 15 minutes prior your shift). The “What To Do If You’re Sick & Can’t Work” Procedure is printed and posted next to the Read & Sign both upstairs and downstairs. Please read that before signing the Read & Sign this week and follow that guideline.

  • Let’s all be gentle on the Mill Room Door–kindly slide it open/shut & no slamming! Also let’s be sure to keep that door closed with the Mill Room lights off during the day.

  • New Menu Items releasing Wednesday: Alabama Slammer is taking over the Buttermilk Fried Chicken & Magic Mushroom will be added. Also, the Hummus Plate procedure is changing. The olives will come chopped on top of the hummus, so Servers be sure to ask guests if they want to hold olives or if they want their olives on the side.

  • Amazon Orders: Reject any orders that don’t have a name of a person that works here & check the address. Ask a manager if unsure about the name on the box. 

  • FOCUS POINT: 86’d Items Communication: Be sure to double/triple check items before 86’ing on TOAST. After double/triple checking & unable to find/locate the item then we can officially 86 the item. If the bar is busy, please leave a note so that they can get items 86’d ASAP. Also utilize lead servers to 86 items in TOAST but still leave a note so that the bar can double check that the item is officially out of the system and on the white board.     

       FOH:  

  • Push Framboise Claret bottles this week! We can also offer them as an In-House option with the $1.00 corkage. 

  • Blood Orange Lemonade is now available & the Sparkle Motion will be released again on Friday!      

  • FOCUS POINT: Table Transitions Awareness: When phased by a new server or if going on break it is extremely important to INTRODUCE the new server to ALL of your open tables. Before leaving your section, be sure to double check that all items ordered are listed on TOAST and tickets are up to date. This will create a smoother transfer–walking into a new table and having to do damage control immediately is stressful for everyone and leads to a bad guest experience. Also, when you are starting your shift be sure to check in with the manager on duty to see what section you are taking over and then go to that section as that server will be ready for the transition. When taking over tables the greeting time is the same as if the tables are brand new.       

       BOH:

  • Openers, please check the level of the oil bins & communicate if they need to be emptied to the manager on duty.

  • Please check the list to see what items go into metal vs plastic third pans, and square-cornered vs. round-cornered 4/6ths pans. Having items in the correct pan helps them fit into the chef base correctly. Also, items that don’t normally go into a plastic pan should go into a metal pan first. We don’t want to run out of plastic third pans later in the day.  

  • No metal third pans in the make table–deep metal pans are for the hot hold only.

FOCUS POINT: Cooking Things to Correct Completion Awareness: Let’s be sure not to undercook the Puff Pastry on the Pot Pie–we are looking for Golden & Crispy. Also on that note let's be sure not to overcook the fries. We want to be sure that we aren’t selling burnt/underdone food.