ALL:
Bloktoberfest is this Friday & Saturday! Expect a busy weekend & feel free to wear your dirndls or lederhosens!
Be sure to read all messages via Hotschedules & the Brewsletter in regards to Blocktoberfest prior your shift!
No Sani buckets in the mop sink please! Just like the mop buckets these catch and fill up with water and are not sanitary to use when left in here. They belong on the top shelf of dishpit racks so everyone can find them!
FOCUS POINT: Hand Washing & Sanitizing Awareness!! Sick season is upon us, & with the busier weekends ahead it's a good reminder to wash your hands consistently and change Sani buckets every 2 hours. Let’s be sure that we are also wiping our spaces and consistently sanitizing areas–keep up with the sanitizing lists please!
FOH:
When guests order the Bier Cheese Pretzel be sure to ask if they want stone ground mustard and/or bier cheese before automatically including it on the ticket. The less unwanted stone ground in the trash/dishpit the better.
When flying an order a ticket is needed on the line. Also, if flying a partial order that has already been sold be sure to hand the ticket back to the line with the sold items checked off the ticket.
FOCUS POINT: Running Food Awareness!! Running food is everyone's duty, even when a Food Runner is on. Communicate/Check off what you are taking if not running the entire order. Wait for the go ahead from the Line Lead for large tickets or wait entirely for the ticket to be sold before running it. Always be sure to run the oldest ticket up first, and don’t prioritize your own ticket first. When we do have a Food Runner, offer hands & ask what needs a follow–let the Food Runner delegate & don’t take over.
BOH:
Stone Ground mustard should now be put into paper bullets rather than metal ones. The mustard seeds get everywhere in the dish pit & tend to stick to silverware. This should also help with our periodic bullet shortages!
Reminder, sharp cheddar goes into 4”6ths so we can put it straight into the chef's base. To ensure that we don't stock cheese in two types of containers, please fill a 6”6th of sharp cheddar on the new make table & flip it nightly.
FOCUS POINT–Line: Put Things Away in the Proper Place Awareness!! Soup recipes go back in the binder after prepping & cooking. Hot pads go back to the hook next to the oven or in your cubby after your shift. Aprons go to laundry after your shift. Etc. Etc.
FOCUS POINT–Prep: Hot Food Awareness!! Make sure hot items are moved to the fridge within thirty minutes. Take a look at the clock so you know when they need to move off the speedrack, and if you see something hanging out for a while, check and see if the item is ready to move.