ALL:
Focus: When filling out Shift Change/ Opening/ Closing Lists only sign your initials AFTER completing the task. It is easy to forget to circle back to finishing the task if it is already marked off and the restaurant gets busy. This allows others to follow up and help finish up tasks if necessary!
Don’t take trash or compost out without the can underneath. Bags are thin, and if they tear it’s a very large mess on carpet which is not only unsanitary but difficult to clean up. There’s a roller under the trash can in the dishpit you’re welcome to borrow (and put back when done) to assist in this process if necessary.
Block 15 pins/ patches, shirts or aprons are to be used to have your logo visible and meet work attire standards. The togo bag stickers are not to be worn as a logo (waste of product and not environmentally friendly for one time use!). It makes us run out far too often, and then we don’t have stickers for their actual use. There are borrowable pins at the bar, or you can purchase your own for $4.00!
We are never too busy to wash our hands! Sanitation in a restaurant is one of the absolute top priorities. Even when we are busy, we should always prioritize washing our hands after bussing tables, touching dirty glassware, touching your face/ hair. This is something that is built into the timeframe we expect tasks to get done in and should never cut corners in to save time.
Sanitizer buckets should be getting changed AT MINIMUM every 2 hours. If the water is visibly dirty, you should change it BEFORE using it to clean. Buckets should also be about ¾ full with towels fully submerged when not in use.
FOH:
Focus: Window Cleaning! With the beautiful sunshine it's very easy to spot windows if they're not clean. Please take an extra moment after cleaning each table to check the cleanliness of the window & window sill. Let's also clean the brewbar window and front door windows frequently.
We understand sometimes we get incredibly busy, but we would still like to avoid leaving dirty dishes at the back server station. This area is not set up for this and is located under the Merch Sales area so we would always like to leave this area looking clean and tidy. Please lean on your float in busy times, ask them to cash someone out/ take an order so you can bring the dishes back to the dishpit if you find yourself in a pinch!
This is a wonderful time to remember that if we’re actively pre-bussing, it's very quick/ easy to clear a table completely once the guests have left. Make your trips worth it! If you only grab one item off a table, keep your eyes peeled on the way back to the dishpit for more dishes, even if it's not your table. What goes around, comes around 🙂
We just got coasters back in house! Please get back in the habit of dropping coasters as you greet each and every table. This really assists hosts on not double seating you before you're ready.
We are switching our garnishes on Margaritas and Fruit Vodka Lemonades. Margs will now get a dehydrated lime wheel, Vodka lemonades will get a dehydrated lemon wheel. Non-alcoholic fruit lemonades will still receive a single lemon slice. This will elevate the presentation and help eliminate so much produce waste!
BOH:
Focus: Please check with FOH manager at night before pulling soups while we are still open.
When doing the flip at night, let’s make sure we are flipping the sliced cheese pan on the chef base as well as the cheddar jack pan on the fryer-side make table & chef base.
Y’all are awesome, keep it up!