ALL:    

  • Let’s continue 86’d items communication! If you hear something is 86'd and you have a moment, go check the whiteboard and make sure it was written down & communicate with the Bar Manager/Float/Kitchen Lead that it has been written down. The whiteboard assists all staff with their knowledge of what is 86’d by keeping it all in one place.

  • FOCUS POINT: Safety Calls Awareness!! There has been a decline in the consistent usage of safety calls, "corner, door, sharp," etc.. Even if you aren't busy, someone else is busy, so just remember to use safety calls for your coworkers working hard around you!!

FOH:

  • Friendly reminder that when we have two hosts scheduled, one’s priority should be to stay at or near the host stand. I know we want to stay busy and help bus tables/run food, but we always need one person at the Host Stand ready for when guests walk in the door. Let’s be sure that hosts are communicating their next moves with each other as this will ensure a smooth flow at the Host Stand.

  • Coffee mugs & Root Beer mugs should always be stored upside down under the server ice bin in the kitchen.

  • When a ticket special instructs “Extra Plate” please bring extra silverware when running the food to guests.

  • FOCUS POINT: No Congregating in Work Ways Awareness!! There has been a lot of congregating at the Host stand +B0 through B3–this is an active work area that should be clear. If you are actively behind the bar you should be using the till to cash a table out, grabbing a receipt, or restocking the beer cooler. Please take private conversations away from B0 through B3 so customers can get quality service from bartenders. Kitchen staff have also been struggling to get through the crowd at B0 and the host stand. Many servers chat at the host stand and then tell customers the host will be right with them and not take the time to help seat them–from the customers perspective this may cause a less than positive experience. If you have time to hangout at the host stand, you have time to help seat guests!      

BOH:

FOCUS POINT: Spatula Usage/Scraping Containers Awareness!! During service, when re-stocking, or when you are the sauce boss (filling Fifo's) we should focus on spatula usage/scraping containers to ensure we are not wasting so much product.