ALL:
Here is the run-down for all the things coming at us this week: OSU Move In Weekend & Fall Festival! Busy Busy!!
There are a lot of Big New Things and Big Events coming up so it will be super important to keep up with the Brewsletter. It's necessary to know where to guide guests for information about all things up & coming–the brewing & marketing team works hard to keep us all up to date. Also don’t forget to Verify & Sign the Brewsletter!
Dirty towels and aprons go in separate bags. Please don't mix them together.
When stocking paper towels and TP, make sure you pull from the right location. Products for the pub are on the main rack, and products for Caves are set across from the rack, next to the changing room. Both of these locations are labeled. If you pull from Caves' pile, you need to put those items on the transfer sheet.
FOCUS POINT: Busy Weekend Ahead Awareness!! It's OSU Move-In Weekend, which is one of our top 3 busy weekends, so it's extremely important to be prepared! Be sure to communicate with each other & between departments. Be sure to communicate with your Lead or Float if you are getting in the weeds and need help. Be sure to make your safety calls as we are all going to be moving quickly. You’ve got this, take deep breaths, & have fun!
FOH:
Whenever a scenario arises that we are in need of damage control make sure to communicate with a lead & the manager on duty. This will allow us all to be on the same page and assist each other & the guest in the situation.
Be sure that we are keeping the server bus station(s) clean & organized. Assist with running dirty dishes to the dishwasher while your hands are dirty, and be sure to be fully scraping off food debris from dishes as this will help the dishwasher getting them cleaned and back into rotation faster.
When bussing tables please use a tray versus stacking a load of dishes in your arms. Using a tray allows less trips back and forth to the bus station with glassware and it is also more sanitary.
Let’s get more detailed food feedback, when doing your table check in try to ask a more detailed question about their food, especially if they were asking questions about the food item before ordering. If you see that a guest has hardly touched their food check in & make sure that that food item is ok & try to get details if they seem to be unhappy with the food.
FOCUS POINT: Communication Awareness!! Let’s be sure that we are working together & communicating with the kitchen. Hosts, please communicate with the Kitchen Lead immediately after you seat any table that is 6 or more–don’t wait to give them a grouping of tables recently sat that include a big top–this often leads to them getting the ticket before knowing about it. Servers, be sure to communicate with the Kitchen Lead if your section is camping or if you are about to flip your section. When the kitchen is in the loop they are also able to keep things on their end moving smoothly. Server, Hosts, Food Runners also never hesitate to reach out to a Lead/Float if you need assistance.
BOH:
Scoops that live in containers (hush puppies, quinoa, chickpeas) also need to come out overnight and be washed, just like the scoops on top of the table.
FOCUS POINT–Line: Efficiency Awareness!! In slow moments be sure to anticipate the busy by working to get ahead. Working ahead will get us in a better position for when we are busy!
FOCUS POINT–Prep: Try Something New Awareness!! Challenge yourselves to do a project you haven’t done before, or a project that you don’t do very often.