ALL:
Well done everyone!! You all killed it with back to back busy weekends!!
The Figgy Pudding hard sauce will separate as it sits, so please shake the fifo before you use it. Also, the hard sauce must be kept at room temp–please don't refrigerate.
Don't hesitate to utilize Leads for when floats/bar managers are too busy to assist you! Lead Servers are a great tool for communication between the kitchen and the FOH. Leads can also help with fixing tickets i.e. Voids, Discounts, 86’ing items on Toast/whiteboard, etc. Our leads want to help!
FOCUS POINT: We Saw a lot of Great Teamwork this weekend!! Let’s continue to focus on teamwork & keep that momentum going! Being able to see the bigger picture by not only focusing on your own stuff but to also help others out is a great way to stay busy when you have even a minute of downtime and this teamwork assists everyone with their ability to give the best hospitality possible!
FOH:
Make sure we are completing sani lists, changing out our sani often, and putting rags back in the bucket between uses. A sani rag sitting on the counter isn’t going to be effective against germs & nor effective for cleaning things.
A reminder to use the cup covers for all employee drinks in order to keep us health code compliant. Also, please keep the back server station (behind table 1) organized. With lots of new folks coming through town, they will be back in that area checking out our merch, so we should tuck employee beverages and belongings down below or away and keep that space clean to the customer’s eye.
Please be sure to be wiping down the spray bottles, they get dirty and greasy and gross too!
FOCUS POINT: Floor Cleanliness Awareness!! With all of the tiny leaves, and busier nights where there is gunk and food debris/trash on the floor let’s use the hokey or the broom to sweep so that the floor doesn’t look trashy. Let’s be sure that we especially take the time to check underneath tables when we are resetting them. A lot of napkins and other debris often fall under tables so let’s not let that debris just sit there. This goes in line with the teamwork focus-if you see a napkin or fry on the floor please pick it up even if it's not your section.
BOH:
If anything breaks, please be extra careful about cleaning up the area, and if you aren't sure if a food product is contaminated/hazardous, check with the lead and toss it if you can't be sure.
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: Food & Plate Presentation Awareness!! Whether we are busy or if we are slow each plate deserves the same attention & should have quality presentation.
FOCUS POINT–Prep: Efficiency & Urgency Awareness!! In order to make the day run smoothly, we need to be working with a sense of urgency starting first thing in the morning. There are also some standard efficient processes for particular projects that everyone should follow. We are going to post some goal times for projects so once those go up, if you’re doing those projects, take a look at how your times compare to our goal.