ALL:
Next Tuesday is Halloween & work/family friendly costumes are welcomed if you are working that day! Also please don’t wear a mask that completely covers your face.
We will be adding shiitakes to our grilled mushrooms, they will now be a mix while we have the Forage Burger!
Please take the trash out before it is overly full. In other words, not smashing it down a bunch as it will become too heavy for most people to carry and it also tears the bag.
When clocking in for the day be sure that you are clocking in under the correct department, such as project/training/prep cook/server/etc. Also, please be sure to change departments after the 15 minute check in!
FOCUS POINT: To Go Ticket Organization Awareness!! We should all be sure that we are taking the basic steps to provide a quality To Go order. Please tape down tickets in the order of due time, highlight ANY beverages on the ticket so they are not missed. We should be writing "paid" or "not paid" and denoting if they're already in house, where they are waiting, and maybe an easy way to recognize them if they are not at a bar stool such as a shirt color, or accessory like "black sweatshirt, Nike hat". We're a very busy restaurant so these are easy ways to nonverbally communicate & make sure food reaches the customer when it's still hot and fresh. When running To Go food items we should also be checking the ticket at the bar every time to be sure that the ticket is indeed paid for if payment is needed–this will also let you know if drinks go with the ticket!
FOH:
When running food be sure to run the food in time order. The newest ticket goes the right & the food up the longest (ticket on the left) goes out first.
Always use the "as app" button when ringing in appetizers. This helps the Food Runner know that this is not a personal meal & they will also know to bring small plates for sharing! Many people enjoy ordering appetizers as their meal so the “as app” button helps save your coworkers from guessing & time (having to go back for plates)!
FOCUS POINT: Behind the Bar Space Awareness!! Going behind the bar clogs up the space behind the bar and bartenders are often trying to go back & forth assisting customers. When running food please go around the bar to run the food and please don’t go behind the bar to do so. Same goes for running dirty glassware—be aware of the space & if in doubt put them in the dirty gray glass racks in the kitchen. Also, while it’s appreciated that servers feel like they have the time to help behind the bar, please ask if help is needed before jumping back there, just because your ticket isn’t up doesn’t mean that they aren’t getting to it & it can disrupt the flow behind the bar.
BOH:
Line: Please don’t throw fifos & containers into the ketchup sink, this is a hazard (flying things can hit things & people). Containers can also chip & break when thrown.
Line Openers: Since the shiitakes are in a smaller case weight, you will grill 1 case regular (10 lb) and 1 case shiitakes (5 lb) at a time, to make the mix about 1/3 shiitake.
FOCUS POINT–Line: New Food Items Awareness!! Be sure to read the procedures prior to your shift!
FOCUS POINT–Prep: Rotating Projects Awareness!! What's something you haven't done in a while? Look for those projects and try to do a few new ones this week, or something you haven't done recently. This can include other tasks--changing Sani buckets, closing the dishpit, doing weekly cleaning tasks, etc.