ALL:     

  • Bourbon Month Food Specials are releasing WEDNESDAY & Bourbon Month Kickoff is this THURSDAY!! 

  • Monthly Food Specials Releasing Wednesday: Southern Fried Oysters–Pairs well with Kriek, Bourbon Bacon Patty Melt–Pairs well with Super Nebula, & Brewers Cheese Plate–Pairs well with Super Nebula Cherry Dog.

  • Thursday Draft Release = Super Nebula & Kriek! 

  • Friday Draft Release = S.N. Breakfast, S.N. Cherry Dog, & Sticky Hands Marmalade!!

  • Saturday Beer Release = All bottles & cans!! Limits will be per person: Super Nebula-6 bottles, S.N. Breakfast-3 bottles, S.N. Cherry Dog-2 bottles, Kriek-no limit. 

  • Bourbon Month Events this week: Friday Feb 2nd Brewer’s Dinner at the Pub–Sold Out, Saturday Feb 3rd Curated Pairing & Open House at the Tap Room–Sold Out. 

  • The Bourbon Month Newsfeed on Sling will keep us all up to date on everything we need to know as we progress into the month, so be sure to stay up to date & read your messages prior to each shift! 

  • Reminder for when guests ask: Bourbon Stamp Books cannot be shared–meaning two people can share bourbons, but only one passport will be stamped & only one person can receive the prize/be invited to the Completer’s Party.

  • Friendly reminder that clocking in up to 5 minutes before a scheduled shift is ok & approved. Anything earlier than 5 minutes needs to be approved by a manager first. 

  • When taking out trash & compost, remember to take out the whole bin to avoid the bag ripping & creating a mess!

  • FOCUS POINT: Spatial & Safety Call Awareness!! With a busy month coming up, remember to slow down around corners, call your safety calls (corner, behind, hot, sharp), and be aware of your surroundings to avoid accidents or injuries.

FOH:

  • Table Maintenance: We are heading into Bourbon Month and pre-bussing is going to be a key factor for our Hospitality during this very popular time of the year! During Bourbon Month pre-bussing glassware will also be important as guests may enjoy a bourbon or two (glencairn glasses go directly to the bar).

  • Ice scoops should be used when filling soda/water glasses, not the cup itself. Using a cup to scoop ice can cause the plastic to chip and get in the ice bin. 

  • Before heading on break be sure that you are verbally checking in with the manager on duty & let them know that you are headed down. Managers may know you are about to go on break soon but it's good to let them know when you aren't physically on the floor anymore so they know who to communicate with.

  • Let’s all be sure that we are maintaining & clearing the server bus station in the kitchen (bus tubs, silverware, etc). This helps to prevent us from running out of items during the rushes. Also, when we don’t have a dishwasher, everyone should be running a couple of loads when we have a moment.

  • FOCUS POINT: Menu Quality Awareness! Be sure to be pulling menus after taking orders in order to preserve quality when possible. It's ok if a guest wants to keep a Beer Menu/Bourbon List at the table for future reference, but clearing menus will also create a more comfortable & less crowded space for guests. We should be actively assessing the quality of menus throughout the day & recycle the stained/wet menus. We would rather print out more menus than put a stained or extra wrinkly menu in someone's hands–this is one of the physical aspects of service that the guest gets the closest look at. 

BOH:

  • FOCUS POINT–Line: Bourbon Month Food Specials Awareness!! With the new monthly specials coming out we should be reading procedures prior to your first shift on the line. If you have any questions please reach out to a Lead or Manager.

  • FOCUS POINT–Prep: New Specials Awareness!! Check with the lead if you have any questions on the procedures.