Pub Read and Sign - Feb. 27, 2019

ALL:

  • New monthly specials tomorrow- check the info!

  • It’s Lipstick on Glassware Awareness Week! Check when you bus, wash, and go to serve a drink for marks.

  • No ceramics in the glassware recycling. On the subject, broken glass should always be thrown away, not recycled. Put a lid on the broken glass bucket in the kitchen when it’s full and throw it out.  

FOH:

  • Servers, please make sure you are assigning table numbers to all tables in the computer. This will help with your organization and leads’/managements’ ability to help you.

  • For vegan shiitake mushrooms- please use the shiitake add on/sub button and special instruct (“grilled”).

  • When a bottled or canned beverage is ordered, the bartender will leave it in the window for you alongside the appropriate glassware. Please pour some of the beverage for a guest upon arrival at their table (they should get the visual) and leave the rest of the container with them.

  • Barbacks: please ensure all H2O is poured out of rinsed empty glassware that is being sent out to a table.

  • Make sure bug lights are always plugged in- no need to unplug them at night (these are the blueish lights above table 6, by the upstairs bus station, and by the highchairs).

BOH:

  • It is Chip Awareness Week- they should be fresh, crispy, and perfectly salted. Keep an eye out for a document from Wertz detailing how many to prep each day to avoid making too much; we can always make more.

  • Make sure we are taking G-Bread downstairs at close with the rest of the bread.

  • Move things around when closing to sweep & mop the entirety of the floor at night. Clean under shelves, move buckets, take out ALL recycling, etc.

  • Don’t leave lettuce out- keep it refrigerated.

  • Distribute mayo/sauce on burgers and sandwiches evenly every time and don’t over-sauce it. 

Pub Read and Sign - Feb. 20, 2019

ALL:

  • New monthly specials will go live next Wednesday!

  • We will now have a bucket live next to citrus in the cellar to compost rotten citrus. Please put your old produce in this bucket and waste log appropriately.

  • Make sure aprons are being put away properly post shift, not left behind floating in the break room.

  • When interacting with guests, please use gender neutral language. Let’s avoid using “guys” and refer to a group neutrally (phrases like: “Y’all, folks, you, and everybody” or “you two”, “you three” work well).

FOH:

  • Please change sani buckets every other hour and swap out really dirty towels and replace with clean ones to ensure they are acceptable to clean with.

  • If a customer needs cream for their nitro cold brew coffee, please grab a bell pour before picking up the coffee to serve it on the side for them. This will ensure they get a full coffee pour and can control the amount of cream they want to use.

BOH:

  • Check Red Beans and Rice consistency every couple of hours, even if it’s late night.

  • Kitchen closers: change out the compost bucket in cellar at end of night when checking for pooling water.

  • Dish closers: don’t forget there is a second page of the closing list, always check for projects on that page.

  • It is yellow towel awareness week. Line openers: please bring up 12 and try to reuse as much as possible, even rinsing them out will extend their usage. Prep: let’s start with 6 towels each day. In comparison, our average has been 30 a day, we would like to see less usage. Also, changing sani every other hour will help. 

Pub Read and Sign - Feb. 13, 2019

EVENTS:

  • Civil War Men’s Basketball is this Saturday! Be prepared to be busy.

ALL:

  • We are only using cilantro to garnish black bean and bacon soup from now on.

  • It is Napkin Awareness week. FOH, please place a napkin with each customer when running food and don’t leave napkins if they have a decent amount leftover from their appetizer.

FOH:

  • It is Out Time Awareness Week! Make sure you are clocking out 15-20 minutes after being phased.

  • Don’t forget that customers need to get a beverage in order to receive HH price on food.

  • Make sure we’re not congregating at server stations or the host stand. Stay busy to satisfy guest perception that we are constantly working to meet their needs.

  • When using comet on the floor, you only need to do a light dusting. Don’t use too much as it means the floor will need to be re-mopped. A green scrubby can be used to make the comet work harder.

BOH:

  • Keep an eye on the amount of time you spend frying the sausage garnish for red beans and rice so it doesn’t get dried out.

  • Let’s focus on kitchen floors when closing. Work hard to get all of the grease cleaned up to prevent it from moving out into FOH. Managers may ask you to mop again, so this is your head’s up.

  • On the topic of floors, please clean out the shop vac after each use.

  • Dishwashers: don’t forget there is now a weekly cleaning list, please knock those projects out.

  • Let’s cut limes to order from now on. 

Pub Read and Sign - Feb. 6, 2019

ALL:

  • Thanks for rockin’ this weekend and bourbon month so far, keep it up!

FOH:

  • Don’t forget to take Glencairns straight to the bar instead of putting them in a glass rack. So far, placing them under the white board/on the server cabinet has worked great.

  • On the subject of glassware, don’t stack taster glasses as they break easily that way.

  • There will no longer be QA used in bathroom cleaning, simple green can be used for the changing station. If need be, you can also use a wipe to disinfect further.

  • Don’t forget to make sure our guests throw their name on their bourbon passport (there’s a perfect spot on the back for it).

BOH:

  • It is packing your Banh Mi Awareness week! Make sure that scoop is nice and full to get the proper portion every time.

  • It is also Wash Your Hands Awareness week, especially for the grill. Every time you touch meat, wash your hands right away.

  • Floors under the fryers have been much better, keep it up 😊

  • Let’s make sure the Salmon Mousse presentation is beautiful every time (not left in scoop form), check that picture if you need a refresher.

  • Keep an eye on items that are time controlled (i.e. fish flour) and make sure they are being changed every four hours. Be on the look out for a specific guide from Haakan in the next day or so.

Pub Read and Sign - Jan. 30, 2019

EVENTS:

  • Bourbon month is upon us this weekend, review the information, and know your stuff 

ALL:

  • We do not accept resumes in house just FYI. If anyone wants to apply, they can go to block15.com/employment. They can attach resumes there too.

  • New Monthly Specials start tomorrow!

  • Salmon board will be changing, look for the changes in the internal newsletter.

  • Wash your shoes before every shift.

  • Please compost any cellar citrus that is rotting into prep kitchen’s compost. Also, waste log whatever you have to compost.

FOH:

  • Hosts: make sure that you are following a seating rotation while also balancing the number of tables in each server’s section. For example, 2-5 is full but the 6-10 server only has one table, do what you can to even it out for them.

  • Hosts & Food runners: as the restaurant slows down (post lunch, dinner, late night), check in with the bartender and let them know how many open, clean tables there are when hosting or how many tickets are on the line when food running to potentially get phased.

  • Saturday closers, it is now on the closing list to clean cobwebs and walls all the way around the outside of the restaurant.

  • When directing guests to the game room, give them food menus.

  • When there is down time, help catch up on dishes (especially during the weekdays as there is no day dishwasher).

  • On the subject of dishes, try to periodically take them back often to avoid giving the dishwasher three full buckets all at once. If you need help taking dishes back, please ask a float for help.

  • Grilled mushrooms are no longer vegan due to the use of butter. If a guest is requesting vegan mushrooms, we could sauté shiitake mushrooms instead.

BOH:

  • It is cleaning under the fryers awareness week! Closers, make it beautiful 

  • Please be diligent when scooping Banh Mi, use the yellow (2.5oz) scoop and pack it to ensure you’re getting the correct portion.

  • When taking mats out at night, take the key back to Block immediately after unlocking the box to ensure it does not get lost.

  • When the oil bin is nearly full (1 to 1 ½ inches from the top), don’t dump anymore oil in, let Sarah know so it can be emptied.   

Pub Read and Sign - Jan. 23, 2019

EVENTS:

  • For this week’s events, check out the newsletter.

ALL:

  • Cold/Flu season is still happening. Wash your hands, especially after touching dirty plates or touching your hair/face.

  • FYI, our onions are a little intense at the moment. Kitchen, make sure we’re not using too much.

  • Please ensure that the proper lid is being used for parsley and paprika oil garnishes to prevent using too much on soups.

  • Check the 86 board for items that need to be pushed.

  • We will no longer be using soup napkins, instead we will be using recycled menus. Yay for recycling even more! 

  • Coffee grounds need to be weighed every time coffee is brewed.

  • Make sure to place the mop wringer aside from the bucket to prevent breaking it.

FOH:

  • Please be intentional in which colors are used for the specials board. Specifically, the blue, white, and bright yellow markers work best for legibility.

  • When stocking growlers behind the bar, place caps on them.

  • Sauces in the upstairs ice container should be upside down so they don’t leak sauce into the container.

  • Double check that you are tipping the correct hosts/food runners out. Use the white board to check names.

BOH:

  • Having trouble organizing food on the new boards? Check out the updated picture for guidance.

Pub Read and Sign - Jan. 16, 2019

ALL:

  • We have noticed that some pieces of the dress code are being missed, so there is a copy of the code in the breakroom. Please take a few minutes this week to review the dress code policy.

  • We have had some rockin’ busy lunch & dinner shifts lately, so we would like to remind everyone to focus on communication on all levels (hosts checking in with servers before seating, telling the kitchen about seating a handful of tables, long ticket times, 86’d items, etc.) and to remember to communicate with each other positively.

  • The area in front of the kitchen window is very visible to guests, so please help to keep this area looking awesome by sweeping often!

  • Just a reminder to all staff—your first cup of coffee is free, additional cups are .25 cents each. You can toss cash into the jar in the kitchen, or have the bartender add cups of coffee to your food tab.

  • New Brewer’s Board boards will be going into rotation

FOH:

  • Hosts – While we want to seat guests in a timely manner and fill empty tables, we also want to ensure that we are setting the restaurant up for success and able to offer guests the best service possible. Use your visual cues (coasters and/or drinks are down, menus are closed, etc.) to determine when a table is ready. Communicate with each server to ensure that they are ready to take another table, and check in with a float to help start tables if needed—also check in with a float or manager if you notice a server may need assistance.

  • Servers – keeping with the theme of positive communication, please do not hesitate to reach out when you need help. We do want to keep sections full when we are on a wait, but also ensure that you are all set up for success and not feeling weeded. A float would be more than happy to help start tables or offer assistance in your section. Also, if you notice a ticket time is high, please check in with the kitchen directly but positively “Hey guys, do we have an ETA on table 6?”

  • Any food allergy should be communicated with the kitchen. We specifically do not have an “allergy” button so that the server can have a conversation with the BOH about the guest’s allergy.

  • Closing servers – please wipe out the inside of the tray holders (both upstairs and down) with a sani rag. This will help keep them clean and sparkly over time!

  • Shift change completion looked great this week! Keep up the hard work and communication to ensure all shift change is getting done.

  • When pouring beer behind the bar, please use a spoon to scoop away extra foam (scoop only the foam out, not the beer). For a particularly foamy beer, please use a gravy separator.

BOH:

  • Spatula Awareness Week was great! Keep using your spatulas to get every bit of food out of containers (such as hummus).

  • New Awareness Week: Tenders! Let’s focus on golden and delicious tenders!

  • The Wednesday opener will be coming in early to check for Monthly Cleaning tasks that will need to be completed before opening.

Pub Read and Sign - Jan. 9, 2019

EVENTS:

  • Pray for Snow is happening this Thursday at the Tap Room at 7:00!

ALL:

  • When running the Clam Linguine to a guest, please take an app plate out with it.

FOH:

  • We will be switching urinal mats twice a week now (Mondays and Thursdays).

  • Please make sure in the AM that the triangular edge of the urinal mat is pointing at the sink, not to the wall behind the urinals. 

  • Don’t forget to do bathroom checks during shift change to make sure it’s tidy and smells pleasant.

  • When placing the mat by the ice bin door, place one edge on the bump inside the kitchen, it will help it stay in place.

  • Food runners, please remember to check chocolate and caramel before leaving and fill them when needed. When filling caramel, use the entire can, don’t leave any left over.

  • Just a FYI, shift change is everyone’s responsibility. Work as a team to complete tasks and communicate to get all assignments done. 

BOH:

  • It’s spatula awareness week! Please use your spatulas to get every bit of food out of containers (such as hummus).

  • It is also sandwich awareness week! All sandwiches served on ale, please pay attention to and make sure the ingredients are evenly distributed and present nicely.

  • There is now a daily dish cleaning list to keep it nice and tidy back there.

  • The procedure for baking ale bread has slightly changed, the recipe is the same but the bread will crisp up faster because of it.

  • There will be a weekly cleaning of the metal backsplash in the kitchen to be completed in the AM.