ALL:
No home sporting events this weekend!
When a third soup gets added to the soup well, check in with the line lead before putting it in toast/on the specials board.
Make sure that we are not standing in front of the safety mirror in front of the kitchen, we need to keep that line of sight open for safety.
FOCUS POINT: To-Go Order Awareness!! Lets make sure we are all taking that extra moment to make sure all togo food is properly labeled and all of the correct food and beverages (slaw, soup, togo beers,etc..) are going out with the ticket.
FOH:
When closing upstairs as the server, make sure that we are moving tables and sweeping underneath those spots.
Reminder that happy hour food is in dine-in only and not available to-go.
When a customer wants to sub grilled onions, use the ADD grilled onions button rather than sub so they are charged properly.
When a cup rack is full, remember to bring it back to the dishpit and bring an empty one back to the bussing station.
FOCUS POINT: Napkin Awareness!! When running food, reminder to bring one napkin per person to the table. If you see napkins already on the table, ask if they need more before placing them on the table.
BOH:.
Tracking: Irish Cheddar: Over the last week we sold 5lb5oz and used 6lb3.75oz. We are missing 14.75oz which means we are over-portioning by 14.8%, huge improvement from last week!
Tracking: PDC: Over 4 days, we used 135 slices and sold 116, 2 slices on waste chart. This is a loss of 17 slices but when considering the end pieces that do not get used for sandwiches this is a great start!
Line: With our new mise on the new make we need to be flipping 9pans nightly. This includes the three garnish 9pans (radish, lemons, jalapenos).
Line: We recently added a maintenance sheet for knife sharpening, make sure we are sharpening knives and marking it off as complete.
Line: When boxing up togo orders, make sure we are writing the ticket number on all of the boxes so that orders do not get misplaced.
Line: There are now test strips by the sanitizer refill station in the kithcen. When doing temps, test it with the strip and record that number on the sheet just like we do the dish reading.
Prep: Please put meatloaf, sausages, and turkey burgers in metal pans..
FOCUS POINT–Line: With this being the first week after adding sani refresh to the temp sheets, lets focus on changing sani buckets every time we do temps.
FOCUS POINT–Prep: Find a project you havent done in a while and try it out! Putting away orders, changing sani buckets, weekly cleaning, etc…