ALL:
Here is the run-down for all things SPORTS coming at us: TUES OSU Baseball Vs Portland, THURS-SAT OSU Baseball vs Western Carolina, & SAT OSU Women's Soccer Vs Westside Timbers!
Sani rags must be stored IN the sani buckets after each use. Dry rags create a sanitation issue and will not clean surfaces properly nor safely–the health inspector will also ding us if they see this.
Pork belly is marinated in beer, so this item cannot be a "gluten free yes" item. Guests are welcome to substitute bacon for no extra charge if needed (5 pieces of bacon for substitutions).
FOCUS POINT: Stay Hydrated! With the warm season coming up, remember to drink lots of water and take breaks to cool down when needed. Dehydration can sneak up on us quickly with higher temperatures in the kitchen as well as when we are serving outside on hot days.
FOH:
Make sure as we are watering indoor plants that we are feeling the soil and only watering them if they are dry. We don't want plants sitting in a ton of standing water.
The plants in the corral still need to be watered daily as they are not connected to the drip system yet. Our new pretty plants take ½ a pitcher of water each. Hosts/Food Runners be sure we are doing this daily & checking this off or shift change lists.
Little outdoor solar lights can stay on overnight. They’ll automatically turn off once the sun comes up and back on as it gets dark. This way we don’t have to manually turn them off and on each time.
Openers setting up the corral, be sure to screw the umbrellas into the base for safety reasons.
The gray corral table is an ADA table, so someone in a wheelchair can sit there once the chairs are moved.
FOCUS POINT: Pre-Bussing Awareness!! This is a step of our hospitality, so let’s be sure that we are pre-bussing empty glasses, plates, app plates, etc. as we stop by for a check-in. Food runners can also assist when dropping off Entrees to help ensure the table is free of appetizer clutter. Pre-bussing also assists our dishwashers with keeping clean dishes in rotation for us to have on the ready. Pre-bussing needs to be getting done at every table, every single time - especially with busier summer times coming up.
BOH:
Please don't stock backup kid's pretzels & cookies on the top shelf–they get missed & end up out of rotation.
When putting away orders, like items must be kept together. If you are not sure how to make something fit, check with the prep lead.
Prep, please keep saran wrap off the bottom of boats. Make sure the saran wrap is easy to get off (add a pull tab) instead of wrapped super tightly.
Prep & line helpers in prep: If you are backing something out that someone else has made, please add your initials to the label along with the original date and initials. This helps us trace things back if we have questions.
Closers, anything that is kept out for service must go underneath the make tables at night (garnishes, Thai slaw, queso fresco, etc.)--this will keep things at the proper temperature.
Tivey has been reorganizing the walk-in, and has placed labels in order to help us all know where to look for & place things. Here is the quick rundown for the system Tivey has set up for us:
-Put all prep stuff together on one shelf--what we call the mayo shelf (enchilada filling, slaw juice, extra spin dip, etc.). Butter and pepperjack have moved one shelf up to make more room for prep stuff.
-Put only sauces on the sauce shelf, and please rotate them when putting away (4qts rotated behind older 4qts, older 8qts on top shelves and new 8qts on bottom shelf)
-Put soup prep under the mayo shelf
-Cooked meat is on the top shelf of the raw meat rack; please no raw meat on this top shelf
-Soup prep bacon and raw house wings will live on the line's raw shelf
FOCUS POINT: Pot Holder/Apron Awareness!! Please remember to remove pot holders from aprons at the end of your shift and put them in your cubby or another place that is tucked out of the way. We are losing often 5+ a week and should not be going through them this quickly.