ALL:
The start of the year has been quiet so far, but this weekend we have OSU Basketball coming at us!! Thursday Men’s Basketball Vs. Stanford @ 8 p.m Friday Women’s Basketball vs. Arizona @ 7 p.m., and Sunday Women’s Basketball @ 7 p.m. vs. Arizona State.
Employee beverage off, 25% packaged discount and 5 Year discount is now acceptable on all Block 15 wine.
The $1 "in house pour" upcharge on In-house Cans is now waived for Employees ONLY for when we are out of draft but still have cans remaining.
FOCUS POINT: Removing Old Tape off of Containers Awareness!! If you use the last of something be sure to take the tape off of the container BEFORE placing it in the dishpit.
FOH:
When swiffering the bathrooms be sure to close the lids on the swiffer pads—when left open they dry out and we have to waste them!
Under the server station ice bin in the kitchen there is a gap between the pipes & they will drain water onto the floor when the pipes don’t line up. Be mindful that these pipes do not connect so if you bump or move the pipes when placing items below the ice bin water will flow onto the floor & double check that the pipes are aligned.
FOCUS POINT: Wiping Tables Awareness!! When wiping down tables, be sure to wring out the towel super well before wiping them down. If you do use a wetter towel, make sure to use a dry rag after to fully dry the table & before seating guests at that table. Guests do not want to sit at a wet table and it ruins our menus as well!
BOH:.
We just received new shop vac heads, but everyone should still be careful with the shop vac so that we don’t break the heads!
Line: Openers, check out the procedure for grilled mushrooms found on the fry freezer, and make sure you are cooking them with butter and garlic.
Line: Pasta water on the line should always be salted with kosher salt. The ratio is Tablespoon of salt to every gallon of water. You do not need to re-salt as it evaporates and more water is added, but if the water is fully changed out mid shift, it should be re-salted!
Line: Openers, after making & backing out the soup if you get any black residue from the soup pots on you please wash hands & arms thoroughly before resuming opening duties. This is to ensure we don't have black smudges all over dishes, cutting boards, & surface spaces in general.
Prep: When you do bread pull, check the dates on the buns & make sure you are pulling the oldest first! Breadstop rotates their buns when they deliver, and they tend to put the older buns down on the left side, off the main table, if there are too many to stack on the table. Therefore, the ones right in front of you on the table may not be the oldest!
Prep: We are going to switch to using Joy from CANS for blue cheese dressing. They will be in the walk-in. Please do not pull from other Pub inventory as these are accounted for differently. Please have a lead check in with the bartender when we are out so more can properly be transferred.
FOCUS POINT–Line: Dish Pit Cleanliness Awareness!! Double check items coming out of the dishwasher for any black smudges and be sure to scrub them and rewash.
FOCUS POINT–Prep: Sani Bucket Change Awareness!! Keep on top of the sani bucket change schedule, & make sure to test the chemicals, & take the sani time off the board, so we know it's been done.