ALL:
Make sure we are storing our mops properly. Once we use them, they need to be stored with the mop head UP so that they can dry properly and maintain health code.
FOCUS POINT: Timely Clocking Out Awareness!! Once phased we would like to see you clocked out within 15-20 minutes. Please don’t wait to be phased to begin working on shift change/daily cleaning tasks. If that means you haven’t completed all the shift change/cleaning duties make sure that you communicate with those still working what needs to be done on the lists. Active tables/Food Orders always do take priority, but as we slow down let’s be sure to be multitasking by accomplishing list completion tasks.
FOH:
Please don’t leave stacks of menus on top of the Host Stand/Server Stations. When we have a Host they will sort them and put them in their proper place, but when we don’t have a Host please take the time to put them away.
On that same note, let’s be sure to pull menus from tables after we have taken the order. Leaving a single beer menu behind for guests to reference is ok, but let's pull the remainder of the menus. Doing so will keep our menus looking fresher for longer, and when seated outside this allows less items to blow off the table. Also, this creates a better guest experience overall as they won’t have menus in their way hogging up the table.
FOCUS POINT: Happy Hour Awareness!! Let’s be sure that during happy hour when we are ringing in Happy Hour Drink Items that we are also applying the $1.00 discount before sending the order! It’s easier to apply the discount as we go versus trying to apply the discount when busy cashing out tables, also we want to be sure we are giving the discount to only 16 oz beers/beverages.
BOH:
We have added a new clipboard for only Restocks to the kitchen. This clipboard will live by the Closing/Shift Change clipboard by the server microwave. This is to help eliminate misplacing the Closing & Temp. Clipboards. Also, with that said, let's make sure that after the restock is completed that we are returning this Restock Clipboard back to its proper place (next to the Closing/Shift Change Clipboard).
Please read over the stacking order of raw items posted on the walk-in door, & follow it when putting away raw items!
Prep: If you are putting away an order, items MUST be grouped and rotated. This goes for everything, but is very important for more perishable items like greens and ground beef. If you are not sure how to arrange things so that items stay grouped together, ask the prep lead.
Prep/Line: Please back the following into 6"6ths: Queso fresco, tempeh, radishes, garlic, and sharp cheddar.
FOCUS POINT: Station Cleanliness/Resetting Station Awareness!! To be more specific: emptying the bus tub at fryer station, changing sani water buckets, restocking plates/dishware for the next shift! Whether you are setting up for the night shift or setting up for the opener let's be sure stations are ready to go!