ALL:
Mellow weekend in terms of OSU Home athletic events! Saturday April 20th: OSU Spring Football Game!!
When sending a Sling message to a group–especially when looking for coverage–please scroll past the "Everyone" and "B15 Restaurant & Brewery" options. Choose from the position that matches what you're looking for: Cook, Cook-Prep, Server, Host, etc. Otherwise, the whole restaurant will receive your message.
Clam Linguini plating is changed to a mac bowl & served with a soup cup on the side for the empty clam shells.
FOH:
Heads up that we are adding mopping the upstairs as a nightly task on the Upstairs Closing List! We used to do this pre-pandemic and now that we are utilizing the upstairs daily we want to be sure that we are cleaning the floors adequately. When sweeping be sure to be moving tables & chairs to get the gunk under the feet so we are shuffling the gunk around when mopping.
Reminder that we need to be putting the spare chairs, high chairs, & booster seats in their appropriate places. These items belong at the top of the upstairs tucked against the wall, or over in the corner by the metal railing by the back upstairs staircase. Please don't leave them by table 7, game room hallway, or back by the server station as these are already high traffic areas with minimal extra space!
Servers, when you work a FR shift and the scheduled host gets phased, some side work has been missed. Regardless of someone's level in the company if you are scheduled for a support staff shift you are responsible to complete that side work. We understand some of you are not 100% trained as a host so please reach out to management if you need guidance on how to complete these tasks.
BOH:.
Tracking: Caribbean Pork–we sold 30 lb 11.25 oz of pork and used 33 lb10.75 oz. We are missing 2 lb15.5 oz which means that we are over portioning by 8.9%. This is about a 10% jump from last week so let's have people try weighing a portion when they jump on the grill and see if we can get this under 5% for next week.
Tracking: Pineapple–Portion size 1/4 C = 2 oz by weight. Over seven days we used 287 oz, had 10 oz on the waste chart, and sold 254 oz. This is a loss of 23 oz, or 8%, a big drop from last week. The line added a scoop that seems to have worked well. Thanks guys!
Line: With the grill now being higher than it was, please take care not to let anything get pushed back under the elements–we have already melted a shaker this way!
Prep: To help keep the sauce shelf organized, put 4 qts of things that normally go in 8 qts on the very bottom shelf, so the line will see the 8 qt first and not grab the 4 qt. If it's a 4 qt of something that normally goes in a 4 qt, put it on the 4 qt shelf behind or to the left of the old sauce.
FOCUS POINT–Line: Wipe-out Awareness! We would like to see a focus on the wipe-out (particularly on the fish side) task when we are closing the kitchen. Closing-cleaning has been looking great but the wipe-out has been lacking.
FOCUS POINT–Prep: Efficiency Awareness! Even if we're working shorter days, keep your sense of focus & urgency. Let's get the projects done and off the board!