ALL:
Here is the run-down for all things coming at us: CHS & Crescent Valley graduations–Friday June 9th! Linn-Benton Community College Graduation–Thursday June 15th! Friday June 16th is the last day of school for all Corvallis schools! OSU Graduation–Saturday June 17th! Father’s Day–SUN June 18th!!
Friendly reminder about dress code: Everyone in all departments (FOH, Line, Prep, etc.) should be wearing something (shirt, hat, pin, or patch) with the Block 15 Logo during their shift. If/when borrowing a pin from the bar also be sure to write your name on the Pin Borrowed Log & also be sure to return it.
Please continue checking the bier cheese consistency–it should be pourable not plop-able.
FOCUS POINT: Double Checking 86’d Items Awareness! Let's be sure to double check when we are out of things before officially 86’ing items. Once we have double checked let’s also be sure that we are communicating to all staff on the floor which item we have recently 86’d. Leads/Managers, be sure to get that item on the white board in the kitchen with the date. When you are beginning your shift check that white board to see what items are 86’d, & double check with the leads/float/bar manager to be sure we are still out of that item.
FOH:
If it seems really windy and the umbrellas are rattling about, check in with a manager about potentially closing them during those really windy times. They are pretty sturdy in those bases (as long as they are secured) but it's not impossible for some really strong wind to pull one out–it has happened.
Hosts, we should generally always have a host at the host stand. It’s easy to get caught up bussing and doing side work when we are slowing down, but we still need a host up front until a manager has officially phased you off the floor.
FOCUS POINT: Getting Off the Clock Awareness!! Once phased we should be putting in effort to communicate what still needs to be done on the shift change list to the next person off & be off the clock within 15 -20 minutes.
BOH:
Please hang up potholders on the hook in the kitchen BEFORE clocking out so they don't get lost.
If you're tracking an item, our hotel pans and sheet pans do not have consistent weights, so you cannot use a different pan than the one the food is cooling in.
We have grease pads back, so please use them when doing the fryers. Add them to the order list (or ask a manager to) when the roll is half empty.
FOCUS POINT: Bier Cheese Tally Sheet Awareness!! We have added a bier cheese tally sheet to the soup station! When we take an empty Bier Cheese container out of the hot hold be sure to mark how full it looked at the START of the Day when it was full i.e. ¾, ½, or 1⁄4 full.