ALL:
Here is the run-down for all things Sports coming at us: Tuesday OSU Baseball vs Portland & Friday-Sunday OSU Baseball vs California… Be Ready!!
Press Release for our 15 Year Anniversary Events will be released today March 21st, so let’s get people pumped!
There will be several menu adjustments coming in the next few weeks, so be sure to keep up with Hotschedule messages and be sure to read the Brewsletter for more news!
We are changing our waitlist software to TOAST and we will be launching the new system on Thursday 3/23!
FOCUS POINT: Shop Vac-ing the breakroom–Puddle Awareness Continued!! Keep up the good work!! Before you clock off use the Shop Vac & vacuum up the puddles both in the back of the break room & in front of the stairwell. This is everyone’s responsibility as the leak is only increasing with all this rain. After you are completed with the vacuum be sure to communicate with a manager on the floor so that we can keep an eye on how often we are doing this.
FOH:
We do have an extension cord for the new vacuum that lives in the grain room & now with the extension cord you can reach all areas of the restaurant–Also please empty the canister after EVERY use.
When running food to the bar we request that you do not go behind the bar. Please go to the customer side as there is very little space for busy bartenders behind the bar.
FOCUS POINT: Napkin Awareness!! When running appetizers hand out one napkin per person, and entrees no more than 2 napkins per person. When running food & if you see the table already has multiple napkins please don’t drop more on the table.
BOH:
Queso Fresco portioning is getting better, but please continue to watch your Queso Fresco portions & check the procedures for enchiladas (2 TBLs = ½ bullet) & Mesa Salad (1 oz = full bullet)!
Cherry tomatoes, radishes, & cucumbers backups do not live in the new make table.
FOCUS POINT: Consistency Awareness! Make sure that we are cooking the burgers to the correct temperature and the correct way. Let’s focus on slowing down, working together, and keeping the quality of the food that we send out consistent.