ALL:
Timeliness! You should have your shoes/apron on and be on the floor/in the kitchen ready to go at your start time. We should not be clocking in with all our stuff in hand just so we are not considered late and then running downstairs to get ready for the shift. On this same note when clocking out–Please do not come behind the bar with large backpacks/purses/personal items.
FOCUS POINT: Running Late? Call Us & Communicate!! Even if you think you're just gonna be a minute or two late, please give us a call to let us know. Life happens and sometimes you run late and that's okay, but communication is key!
FOH:
When ringing in Happy Hour items as an appetizer be sure to select “As Appetizer” in Misc. Mods on Toast.
Please be gentle to the new Hokey! The previous hokey only survived 3 months…
Please be careful when dumping plates. Sometimes silverware or bullets are hiding under the piles of napkins and we don't want to be tossing those. Also, kids' lids and straws are not compostable.
Please use the metal ice scoops to get ice for beverages. This keeps us from chipping the plastic cups and adding plastic chunks to our ice bin.
Please don't stack dirty cups in the glass racks. If you see that the glass rack is full, run it to the dishpit & bring back an empty glass rack. Stacking cups leaves more work for others behind you.
Servers please be restocking cups at the upstairs and downstairs soda stations! Don't leave it empty for your friends.
Closers, it is your responsibility to make sure the bathrooms are left clean and free of debris–please thoroughly clean bathrooms at the end of night.. If there are still customers in the building restrooms need to be the LAST project done to prevent too much traffic from going through right after mopping.
FOCUS POINT: List Completion Awareness!! We have a lot of new staff and have made some adjustments to lists here and there, so let’s make sure open/close, shift change, weekly/monthly cleaning, and pick-lists are all always initialed and completed. List completion helps set us all up for success. If you have questions about any given task, feel free to check in with a manager to clarify.
BOH:
Openers: When heating up Bier Cheese we should use a whisk to stir it, this will make for a smoother consistency at the start of the day.
The hush puppy scoop & lid must be washed like the rest of our scoops every night, now that we have those on the HH menu.
Friendly reminder that garnishes & fifos need to be stored below the make-table at closing. Also be sure to store fifos in the proper place i.e., sour cream fifos can get lost behind desserts & then get out of rotation.
Please save Riverland cardboard flats so we can return and reuse them. We are storing them on the table out towards the alley door, across from prep's cardboard pile. The blue paper pints are not reusable and should be composted.
Prep: We are temporarily subbing a pre-shredded sharp cheddar. Please store this in the usual sharp cheddar spot, and clearly label any 8qts "Sharp Cheddar" so it doesn't end up in the beer cheese.
FOCUS POINT: Happy Hour Plating & Menu Awareness!! Now that Happy Hour is back let’s focus on getting it down–the menu & the appropriate plating procedure! Also, let’s be sure to be aware of when to fire Happy Hour items–they are considered entrees. HH items are only fired as app’s when they are modified with “as appetizer” on Toast.