ALL:
Several home OSU Baseball & Softball games again this week PLUS home baseball & softball games at both Corvallis high schools!! Friday April 12th: Crescent Valley HS Baseball/Softball & CHS Baseball/Softball Games–all games start at 4 pm & 5 pm!! Friday April 12th: OSU Softball and OSU Baseball!! Saturday April 13th: OSU Softball & OSU Baseball!! Sunday April 14th: OSU Baseball & OSU Softball!!
Compost! Please make sure all plastic waste, including gloves and bags and kids lids, are making their way into the garbage rather than the compost.
Please keep boxes in the break room OFF the floor, because the boxes are full of paper products and the floor is occasionally wet.
Please do your best to check for an open box/container of each product when restocking–this goes for more than just food! This is important for beer rotation (always sell oldest dated beer first) to paper products. It's much more effective to count inventory when multiple boxes are not open for the same product!
FOCUS POINT: Active Workspace Awareness: Limit conversations by the banner in the kitchen! If you are standing there to read the roster board or use the information on the cork board that is totally acceptable, but for safety & respect of other coworkers hustling please don't stand there to chat/ update each other on sections for break coverage/ goof off etc. This is a high traffic area & coworkers are moving quickly through that space.
FOH:
When running the Clam Linguini Special be sure to bring a small plate for guests to place the empty clam shells on.
Reminder to use the ice scoops for scooping ice & not the plastic cups. Using the ice scoops will prevent chipping on the water glasses–It makes them look trashy and also introduces tiny pieces of plastic into our ice bins.
Please remember when behind the bar or standing at the Bar Well everyone can hear your conversation. Although we all like to have fun, we want to prioritize always providing a professional and appropriate environment for all guests within earshot to still enjoy themselves–This includes talking about how gross something was, or how an interaction went with another customer. Just because they don't respond or react doesn't mean they can't hear you!
Let’s work on time management for side work, as things begin to slow down, and before you are technically phased. This will help in that you won’t have such a huge project once phased. Also, be sure to communicate with your team working on the sidework by signing off on tasks after items are completed so they don’t get done twice accidentally– Reminder that we are sharing the workload. After officially getting phased, be sure that you communicate within your team what still needs to be done & also communicate this with the Float/Bar Manager when checking out.
FOCUS POINT: Visibility in Your Section Awareness!! Be mindful to stay present for your tables and make your rounds. Staying busy is important but we also need to make sure that we are visible in our sections. If your section is at a content moment and if you need to take a bathroom break or need a break of any kind make sure that you check in & communicate with the Float/Manager on the floor that you are needing to step off for a moment. Also, be sure that you communicate with a fellow server, even if you think everyone is fine at that moment, it's best not to leave the section without someone keeping an eye out.
BOH:.
Tracking: Pork Loin–We sold 31lb 10.25 oz of pork loin and only used 30 lb 6.25 oz. We are up 1 lb 4 oz of pork loin which means we are under portioning by 4%. Awesome job grillers! Let's keep it up!
Tracking: Pineapple–Portion size 1/4 C = 2 oz. Over six days we used 274 oz, had 4 oz on the waste chart, and sold 222 oz. This is a loss of 48 oz, or 17%. Line, please weigh a couple portions to get a visual for the correct size.
Heads up! Dog buns and sliders have moved to the prep walk-in for now.
Line: At the end of the night make sure that we are not covering the clams when we cover everything else in the chef base–we need to let them breathe a lil.
Prep: Cucumbers & pickles now have a specific size setting on the mandolin. Check the recipe/portion sheet for it.
Prep: Please double check for old labels and remove them before labeling containers.
Prep: We will back out clams immediately when they come in from Sysco. Ask a lead to show you how.
FOCUS POINT–Line: Soup Prep Awareness! When doing soup prep please do not fold or roll up your recipe and put it in your back pocket when you run for your veggies. Instead, please write a list of what you need on a piece of paper and leave the recipe upstairs so it is less likely to be lost or damaged.
FOCUS POINT–Prep: Dishwasher Awareness! Make sure dishes are sprayed clean before they go in, but don't spray at an angle that forces dirty water into the dishwasher. If dishes are coming out with residue, check the filter for gunk and make sure the jets aren't clogged.