ALL:
Here is the run-down for all things sports coming at us: Saturday is the first OSU HOME FOOTBALL GAME VS. UC Davis, so be ready for some action!! Let’s play with our best offense this weekend!
Please double check that 86'd items end up on the whiteboard. If you notice something 86'd in TOAST that is not on the white board, check in with the Kitchen Lead on the line and please add it to the white board.
Simple green dilution ratio: 1 cup Simple Green to 1 gallon water. For a spray bottle, this is just under 1/4 cup of simple green, and fill the rest with water.
FOCUS POINT: Communication Awareness!! We are gearing up for some busier weekends ahead–OSU Football Games, OSU Move-In Weekends, OSU Family Weekend, & larger groups as we get closer to the holidays. Let's be sure to call corners, communicate 86’d items, & reach out to the Leads/Floating Managers if you are feeling overwhelmed & you need assistance.
FOH:
Great work with all the pre-bussing this last week! Let’s keep that momentum going forward into the busier weekends & don’t forget to make rounds to the Brewers Bar & Game Room for bussing & wiping down tables.
For groups of 6 or more (that are paying separately) please print out copies of the check for each person so that we can make sure the correct items are going on the correct checks/cards. Guests can then verify what should be on their check and hand the card over to be processed with the handheld as we would normally handle them. We have server books near the cash register that we can use to drop multiple checks together.
Lead Servers/Servers thank you for your assistance when cashing out fellow staff members at the bar, but let’s be sure that if you don’t see their ticket in TOAST & if you ring them in as a “Don’t Make” to communicate with the bar about this transaction & for who it was for. Oftentimes the handwritten order will still be near the bar screen, and then it can be re-rung in later and end up on the Wall of Shame.
FOCUS POINT: Service Before Tasks & Staying Visible in Section Awareness!! Let’s make sure that even during slow times when we are working on side work, lists, or closing duties that we are not sacrificing service. Let’s be sure that we are still checking in, staying visible by the tables in your section, in order not to keep our guests wondering/waiting. If you have a task that will take you from your section for a period of time please communicate with another server/Float to be sure that they can also keep an eye on them… let’s keep eyes on our sections/stations often.
BOH:
Soups need to stay in the warmer until 10:30 p.m. and they should not go down to the walk-in until after close in case online orders or late night orders come in.
FOCUS POINT: Soup Station Awareness!! Garnishes should be ready by opening and should be written on the white board. Also we should be using a 1/9 pan or 1/6 pan for garnishes so we can save all the soup cups for when we need to put soup in them. With fall coming we are going to sell more soup! We should make sure we have a full soup warmer before lunch/dinner and are communicating when we 86 or switch soups.