ALL:
Busy weekend ahead of us!! OSU Women's Basketball Friday & a home OSU Beavs Football game Vs UW Huskies at 4:30 pm Saturday–UW fans like to travel!!
FOCUS POINT: Busy GAME DAY Weekend Ahead!! The Stanford game and holiday weekend brought a TON of people through town, and we expect the OSU vs UW game to be huge as well. Great job crushing last weekend, so let’s get through one more!
FOH:
Friendly reminder that we should be taking 1 napkin per person/per entree unless it's a particularly messy item. We have seen too many piles of unused napkins on tables and we should be trying to minimize waste.
Anytime we are dropping off a dish at a table that has come out of the oven, please make sure the guest knows that the top plate is going to be very HOT! This goes for Magic Mushrooms, Enchiladas, Mac n' Cheese, Spinach Dip & any other plate that comes out of the oven–we want to make sure guests aren't burning themselves out of hunger!
High chairs need to be wiped down & cleaned after each use. Also, let’s be sure that they get returned to their correct storage location after each use as well.
FOCUS POINT: Completing Shift Change Awareness!! When getting phased please complete shift change before checking out with management. If items are left undone please communicate with the staff that are still working so that they are aware of what tasks still need to be completed. Let the manager know what tasks still remain unchecked & let the manager know who it has been communicated to. Also, without having the Day Host our Evening Hosts & Food Runners need to be extra diligent on getting the lists done-if you need help with any task i.e. Beer Restock please don’t hesitate to ask.
BOH:
Line: Friendly reminder that knives do need to be cleaned BEFORE putting them in the Sani at the end of the night.
Line: The grease trap for the hood vents should be getting dumped daily–even if we skip the hood vents because of a super busy game day.
Line: Remember to take porky buns down every night, and don't bring them upstairs Friday/Saturday.
Line: Please save zested lemons for prep to juice. There is usually a container going next to the lemon juice in the walk-in, or feel free to start a new one.
Line: Make sure to check out with the prep lead, even though they will generally not need you to stay and prep. This helps keep good communication throughout the BOH in case there is a need for help on either side (lunch coverage upstairs or small tasks in prep).
Prep: Getting mac noodles cooked and out of the kitchen is a top priority, so please get that water going ASAP and don't forget to check on it! This is especially important when we are doing double batches of noodles.
FOCUS POINT–Line: Floor Cleanliness Awareness!! Let’s be sure to grab a broom and sweep so that during busy times (i.e. this upcoming weekend) we don’t track a lot of smashed fries & other greasy stuff all over the floors outside the kitchen near tables 6-10 and down the stairs to the prep kitchen.
FOCUS POINT–Prep: Labeling Awareness!! Make sure your labels are complete and accurate every time (taster, original initials plus yours, old labels off, etc.)