ALL:
There are quite a few sporting events taking place in town Thursday & throughout the weekend so let’s be ready to get our Block 15 game faces on! Communicate, communicate, communicate! Teamwork makes the dream work! Let’s play with our best offense this weekend!
Hosts & servers: with a busy weekend coming ahead let’s be mindful that we need to space seating and tickets out for the kitchen. Hosts are doing a great job at communicating with the kitchen when big tops & when communicating what has been recently sat but we also need to communicate with the floating manager. Also in general if you are seating multiple partials this also needs to be communicated with the Kitchen Lead and the Float so that if seating needs to be slowed down the float can assist.
Bourbon Month Specials Are Coming Out: Cajun Red Beans & Rice is tapping out the Stroganoff Pot Pie on the menu this FRIDAY, the Arugula & Date Salad and the Maple Bourbon Bacon Patty Melt will also be subbing in next Wednesday February 1st!!
Love Potion Coco Bells will also be released this Friday along with the release of Love Potion #9! Score!
The Chickpea Shawarma Salad & tahini vinaigrette will be leaving with the new food releases next Wednesday.
FOCUS POINT: Bourbon Month Knowledge! Next Wednesday is the kick-off of Bourbon Month! Be sure to know all the details about food specials, beer, bourbon, & bourbon cocktail specials!
FOH:
Blackberry Kiwi Seekout will be phased out by the Raspberry Lemonade Seekout once we sell out.
We are no longer using cut paper for soup plates–we have cocktail napkins back!!
FOCUS POINT: Flow and floor Awareness: Communication is key! Servers communicate with hosts with how many/what tables are cashed out in your section. If you have several tables that are ready to flip the host needs to know in order to balance the flow. Hosts, please communicate with floating managers & the kitchen lead about seating–how many partials? How many big tops?
BOH:
ALL garnishes need to be stored away or tossed at the end of the day.
Bring plates to the fryer and use the toss bowl to the left for cleaning out the fryer. Be aware that the basket should never be swung over the floor. Please do your best to not get grease on the floor–it is a slip hazard.
We now have a bread fridge! We have pulled the bread out of the Caves walk-in in order to alleviate some space! Artisan bread, hot dog buns, and kids pretzels have moved to the small fridge in the room where soda bibs, mop heads, and the clean/dirty rags live. Prep will not be pulling these items to the main walk-in but will be pulling bahn buns, ciabatta bread, large pretzels, and pitas.
FOCUS POINT: Floor Cleanliness Awareness: Be sure to be cleaning throughout the day and to diligently clean all the floor spaces at closing–behind and under things as well. At shift change it is also important to clean the floors by the fryers in order to keep up with the grease. Also we have a rat trap behind the new make table that must be kept behind the curtain–it has been moving its way out & is visible to customers. Yikes!