ALL:
We have a new clock in/out terminal downstairs in the Break Room!! Please use this terminal to clock-in only once all personal items have been put away for the day, & only clock-out before you go to grab all personal items.
When taking out the trash/compost please don't drag the cans--this wears out the bottom of the can. If the can is heavy we have a pretty cool rolling device under the dishpit bins that you can snag to roll the bins out on.
FOCUS POINT: Food Feedback Awareness!! The food feedback form has been looking a little bare recently, & food feedback allows us to make adjustments where needed. We encourage you to give any feedback whether it's positive or negative also whether it's your personal food items or customer feedback. We also want to encourage BOH opinions on food items as well.
FOH:
A kind reminder to let the bartender(s) know if you are waiting on a pour of Gloria. We won’t pour them until the server says they are ready--this ensures that it will hit the table with the perfect amount of wet foam.
If you need to adjust pricing for a Happy Hour item after a guest has cashed out please see a manager or lead.
The Soups & Specials are often not getting on the board so this will be a new task added to the server opening list & the shift change to double check the board. Sometimes we get busy and this often falls short.
Be sure to Clock-Out of your Project Shift after your weekly check-in is done. Also, be sure to clock into your scheduled shift after finishing your Project Shift/check-in.
Please hang brooms & dustpans (and other miscellaneous cleaning tools) in the mill room. There is a system on the wall to organize these–please use it!
FOCUS POINT: Beer Toppers Awareness!! Please stop and ask for a topper on all beers before you run them out to a table. We want the beer to get to the guest with the perfect amount of head (about 1 inch) as this presents better and offers more pronounced aromas as they take their first sip. Often sour beers (Rekindled, Peche, Cassidy, etc) will lose their head faster, so these styles are acceptable to run without a topper.
BOH:
We now have a procedure for grilled mushrooms posted on the fry freezer. Check it out!
Scoops should come out of containers at close, including the stuff under the table (hazelnut butter, quinoa, hushpuppies, etc.)
Prep: Trash, compost,& recycling should be changed while they are still manageable, which is usually halfway through the shift. Also, reminder not to drag the trash/compost bins.
Prep: Please back out Tuscans into metal containers to help the upstairs make-table hold together. The metal pans for Tuscans will switch back to plastic once that chef base is fixed and they move to a different spot in the table.
Prep: If you're backing something out, please include your initials on the label.
FOCUS POINT: Restocking Placement Awareness!! Please restock items & place them in their proper places. If you are unsure where things belong please ask a kitchen manager or a kitchen lead for assistance.