ALL:
Friendly reminder to clock out BEFORE grabbing your belongings downstairs. Also, please don’t go behind the bar or into the kitchen carrying any personal items i.e., backpacks/purses as this is a safety hazard and a small space that people are still actively working in. Be aware of those still working around you!
FOCUS POINT: Break Times & Communicate if a Break is Needed Awareness!! Please communicate with the Float/Bar Manager if you need a break. The Oregon Labor Laws break rundown can be found posted in the breakroom and on the whiteboard. Please review the breakdown of the hours worked and the breaks that you are allotted to, and please let the Float/Bar Manager know what you are in need of. Also, when you go on break be sure to let the Float/Bar Manager know when you are going on your break after you have filled in the server/host/food runner that is covering your section.
FOH:
When doing the restock, please break down any boxes or flats that you empty! Leaving boxes and flats in our common spaces clogs them up and creates more work for the next person. You can also bring the boxes up with you if it helps to break them down on the main floor. It is part of our shift change to break down boxes in the restock area and cellar, so this should not be checked off before it is actually done.
Please don't erase the left side of the Roster Board at night! The beer/bar/sponsorship updates aren't things we change daily so please only erase the daily special section & the employee schedule side on the right.
As part of our table resetting responsibilities, we need to wipe down high chairs/booster seats after every use, and put them in their proper place for storage.
Thank you all for helping to keep the bottles in our beer cooler stocked & beautiful! If you are doing a bottle restock and have too many to fit in a single row (and there isn’t another row available), please take the excess bottles downstairs instead of trying to make them fit.
FOCUS POINT: Working Together Awareness!! EVERYONE should be helping to run food and bussing tables when they have time to do so–even if it's not your section. If you are in need of an extra hand as a server, host, bartender, or food runner please communicate with your fellow team/Lead/Float/Bar Manager. We all want to help, but sometimes we aren't aware of where to help if not asked!
BOH:
When stocking a burger back, be aware that the empty burger row needs to go in the front row of the drawer.
FOCUS POINT: Garnish/Plating Awareness!! Be sure our plates are clean & tight before selling the ticket! Let’s not have buns falling off burgers with pickles and onions slipping out. Let’s make sure sandwiches don’t have globs of sauce spilling out the side. Also, we should also be taking time to cut garnishes for the line and for soups so they look pretty–no rough chop green onions for soup or rice bowls.