ALL:
HUGE OSU sports weekend. WBB is hosting the first round of March Madness and we also have a baseball homestand this weekend. Make sure to check the whiteboard when starting your shift to stay up to date with these events!
The door from the alley to “no man's land” must remain locked in the evenings for both safety of our staff and products. Please make sure if you use this door at night that it stays locked when you reenter the building.
Paper products now no longer need to be put on the transfer sheet! This mainly includes single use items (TP, paper towels, hand soap, etc…). Any other food, bar, or beverage items will still need to be transferred via the transfer sheet.
FOCUS POINT: Clock-in Awareness!! Make sure we are all clocking in on time ready to go with necessary items. Also at the end of your shift don’t forget to clock out!
FOH:
After washing ketchup pumps, please pump it a few times to ensure that all of the water is pumped out before placing it in server stations.
If you use the last of something (toilet bleach, paper towels, etc…) please make sure to restock that item.
The peppermint oil used in the bathrooms is extremely potent, remember to use it sparingly.
FOCUS POINT: Rug Placement Awareness!! A message has recently been sent out outlining where all of our rugs are placed for service. Please remember to reference this when opening so that all rugs are being properly utilized.
BOH:.
Tracking: Irish Cheddar: We sold 2lb 15oz but used 3lb 12.75oz. We are missing 13.75oz which means we are overportioning by 22%.
Line: Remember to slow down and check tickets for appetizers before firing entree so appetizer and entree are not up at the same time.
Prep: Thanks to people stepping up to put away orders who don't usually do it! If you are not 100% sure where an item lands, check in with the lead so they can guide you in the right direction.
Prep: As Gloria is going to be low for a few weeks, we will have a substitute keg of Sunshein for all Gloria recipes.
FOCUS POINT–Line: Great job with all of the deep cleaning projects last week! Let's make sure we are taking a little more time everyday to clean kitchen equipment so that less deep cleaning will need to be done in the future.
FOCUS POINT–Prep: Do not take a project off the board unless you have verbally confirmed with the person who did the project that it has been completed.