ALL:
Holiday season is ramping up and we do have more Game Room Reservations on the calendar as we get closer! Also, this weekend there will be a few sporting events taking place at OSU!! Friday Women's Basketball, Saturday Gymnastic Meet, & Sunday Men's Basketball!! There should be some action for these!
When clocking in please make sure you have the correct job selected when you do clock in. This helps us track labor accurately. If you need a button added, let a manager know.
FOCUS POINT: Appropriate Food Tasting Portioning Awareness!! If we feel the need to taste the stroganoff we should only use a spoon to taste the sauce, it is a $20.00 menu item so pouring a 4oz rami of it to taste is inappropriate, with that said this is also an item we are tracking this month and if you offer a taster to a customer please use a 2oz rami like we do for beer cheese and write it on waste log as taster.
FOH:
During weekday lunch pops when we don’t have a host & we are rotating sections & self seating more, it is still very important to update the Kitchen Lead how many tables have been sat. The kitchen uses this information to guide them on when they can run breaks on the line, send someone to prep, and to make cuts on the line. Somedays get a little wild but let’s make this a priority!
We have new plants hanging above the Brewers Bar, so please make sure when watering plants that these pretty plants also get watered… the plants we had hanging there before were not getting watered and died.
FOCUS POINT: Coaster Usage Awareness!! We have coasters so let’s be sure that we are using them! Coasters are a great indicator to the Hosts, to the Float, and to other servers that a table has in fact been greeted and that they are now ready to get sat again. Coasters are also nice to have for our guests as they prevent the table surface from getting wet from the condensation from the glassware on their table.
BOH:
Line: With the addition of Baba Ganoush we have been running low on veggie sticks as of late. It would be ideal for the line opener to be checking this during open or while doing soup prep.
Line: Be sure that you are pulling bread from the walk-ins in the correct rotation (TOP RACK FIRST until it's totally empty, then from the lower rack). Tyler and James organize the bread this way when they drop it off, so we need to follow that rotation. If you are not sure which bread is older, check the sticker on the bag.
Prep: produce stickers (on zucchini, cucumber, etc.) are really hard to remove once they've sat on a surface. Please get them to the trash ASAP so they don't leave residue on the tables.
FOCUS POINT–Line: Staying Busy During Downtime Awareness: Between service/between rushes or if your station has nothing on it at a point, let’s make sure we are staying busy by up-stocking food items, stocking plates, sweeping, wiping stations, checking prepped items like garnish, chips and veggie sticks. If we stay on top of it all day long we will be unstoppable when it hits the fan!
FOCUS POINT–Prep: Goal Time Awareness!! Have you checked the list of project goal times recently? Our top priority is quality food, so don't cut corners to get there, but take a look at these goal times as you pick projects and see if you can hit them.