Pub Read and Sign - December 18, 2019

ALL:

  • After some discussion and feedback, the read and sign structure will remain how it is for this read and sign. In the future, the read and sign may be multiple pages due to content so just check. However, for ease, let’s continue to only sign the downstairs copy. Also, you can find more content that is pertinent to you in the newsletter- all the more reason it’s important to check every week!

  • Make sure you follow all steps when checking to-go orders (the checklist is in the window for your reference).

  • No one is allowed to have devices on the floor on shift (this includes music and headphones before open). However, a new policy is being constructed on headphones in dish pit, we will update you soon.

  • In case you weren’t aware, our preferred method of receiving employee food feedback is via the online form, it saves paper and is easier for management. That link is available on the main page of the newsletter site.

  • Every time you take out garbage or recycling, pick up the alley as well if it’s messy.

FOH:

  • Don’t forget to do your beer reviews online now! The link is: http://bit.ly/B15BeerReview

  • We are switching back to mopping the GR every night now.

  • Menu stuffing and helping the opener needs to happen before picking lists.

  • Please hang the broom and dust pan back up when you’re done in the grain room, also keep the door shut.

BOH:

  • Double check the sriracha mac procedure for consistent spice levels. Sauce levels in dishes is also the focus point of the week!

  • When placing bar mats to dry at night, please place them upside down.

  • Leave the white mat at the bar in the AM, it helps the grease hog anchor to the floor.

  • Tortillas will now be stored in a third pan instead of the red container.

  • Grease bin in alleyway must be cleaned every week and checked by a manager when you are done, it is very important and is a biohazard.

Pub Read and Sign - December 11, 2019

ALL:

Stick with me folks 😊, there’s a lot of info to share this week!

  • I’m restructuring how y’all sign for the read and sign to allow more space for content. There will now be a clipboard that lives by the downstairs read and sign, it is now our only space for designated signatures. Please go down there to sign, at the tap room, it will be in the same area that the read and signs live.

  • Dine out today for the Cameron Merrill Legacy Toy Drive.

  • This Saturday is going to be a busy day: we have Santa Con at night (pub Santa crawl), ugly sweater pub crawl, and two OSU Basketball games (men’s at 3:00 p.m. and women’s at 7:30 p.m.)

  • When you are in the window and need something from the line, please try to ask the lead if possible, to not distract the fryer side. If you’re missing one side of fries, that’s fine to ask but if a ticket doesn’t seem sold, please involve the lead on the line. Keep an eye on Focus Points this week for more on this topic.

  • Hazelnut Bourbon Torte will be replacing Pumpkin Cheesecake Friday.

  • In December, employees can wear Holiday Sweaters on Fridays! Make sure they are family friendly and work functional. This applies to sweaters only 😊

  • If you are looking to hang out at the pub and there are more than three of you, grab a table or a gameroom spot to help mitigate congregation at the bar and allow more customer space. On the same note, please be mindful of congregation at the bar and overcrowding.

FOH:

  • 33 beer book reviews will be changing to digital reviews only. Keep an eye out from a H.S. message from Katy with the details.

  • Let your customers know about Hoppy Holidays Ornaments (especially those guests that love that beer)! They’re only $5 and would make a great Christmas gift.

  • The Nature’s Miracle spray bottle for the bathrooms is to be refilled and re-used, please don’t throw away.

  • We will be received $5 off of $30 coupons from Winter’s Eve. Please denote on these coupons that they have been redeemed by either initialing or Xing out or stamping, whatever is easiest.

  • Please review the sheet regarding what needs to be done before you go on break before your next shift (one posted below this sheet and one in the break room).

  • A copy of the dress code has been posted on this board for your ease, we did not change or make it stricter, we just wanted to reiterate points that are often missed seasonally 😊 Let a manager know if you have questions.

  • Tuesday Closers: gently water the poinsettias and mini trees. Make sure you take the small white light battery pack out of the mini trees before watering.

  • Closers: turn off battery pack in mini fir trees each night. Openers: please turn them back on.

BOH:

  • It is fry awareness week- don’t forget to waste log your fries.

  • Leave the butter for ale bread out overnight, no need to refrigerate it, just cover it. Every time more butter is grabbed to restock it, please use a new container.

  • Cleaning the grease trap has moved to Monday morning.

  • Clean dishes cannot live under the shelf and on top of dish chemicals, please take the overflow downstairs at night. You can even take your chip bowls and such down dirty and just wash them in prep dish.

  • Opener, please do your best not to get the back door handle greasy after cleaning fryers- if you do, please wipe it off.

  • When you clean the grease waste bin outside (on a weekly cleaning list), please have the BOH manager check your cleaning when done, it is a biohazard if it gets in the drain in the alley.

  • If you ever have feedback you would like to pass onto management, there are still slips on the mailbox for you and you can drop it. 😊

Pub Read and Sign - November 27, 2019

ALL:

  • 86 all of the Romaine, there was a Salmonella outbreak in Salinas, CA, we did not source our Romaine from there but the CDC has recalled all Romaine for now. This means 86 Caesar salads and all others will be substituted with Arcadia greens.

  • There is a very nasty flu virus going around, if you feel that you have a stomach virus with body aches and fever, stay home at least 48 hours symptom free for this one before coming back to work. Also, check your focus points regarding sanitation this week.

  • By the end of January, all employees must attend a tap room brewery tour. To help you all attend one, there will be some held on Monday, December 2nd at 11 a.m., 12 p.m., 1 p.m., and 2 p.m. They will be available to pick up as house shifts on HS on 11/27.

  • Just an FYI, we don’t need to save Simple Green bottles, just AutoClor.

  • Haakan would like us to save a couple of ice cream buckets for him.

  • Civil War game is this Saturday at 1 p.m., we may get busy with guests watching here.

  • Thank you for taking the time to provide valuable feedback to Sarah, please also make sure to write legibly for her each time.

  • Just a reminder about dress code headed into colder months: baseball caps must have no logo or B15 logo and beanies must be B15 logo only. As far as outerwear goes, Block 15 logo or solid color is preferred. Also having logos on shirts still visible when wearing non-Block 15 outerwear is required. If these policies are followed closely, they will not need to change or become stricter.

FOH:

  • When delivering food to Caves, use the back door from the Alley, not the front public access.

  • When delivering food to a table please use full names for food, such as “Oregon country beef burger” not just “regular burger” or “spinach artichoke dip” not “spin dip”.

  • When a guest asks for an item that we still have as a secret item, i.e. BMT, just say we still have the ingredients to do that for you, don’t say “it’s on our secret menu”.

  • All of our pastas will now by bread by choice, so ask guests if they would like ale and when you enter it in the POS, it will prompt “bread” (1/2 ale) or “no bread”.

BOH:

  • When taking hot items down to the walk-in, please leave it out to cool before putting it into the walk-in, with the exception of soups at night. However, please place soups somewhere other than directly under the fan.

Pub Read and Sign - November 20, 2019

ALL:

  • The Annual Cameron Merrill’s Legacy Toy Drive is starting up again on the 1st and will go through 20th.

  • Tap Room Dine Out today for Mary’s Peak Search & Rescue.

FOH:

  • Just a reminder, if a guest wants to purchase a Gift Card, have them do so through the bar on their way out.

  • Let’s keep condiments well stocked in both server cabinets, if you don’t know where something is to restock, ask.

  • Also make sure you are taking Aardvark out of the fridge and distributing it beginning of day and putting it back in the fridge end of night.

  • We are going to up the enzyme cleaner usage in bathrooms from two days a week to three- keep an eye out on lists. Also, please make sure we are cleaning the bathrooms mid-day and using toilet bowl cleaner to cut down on the smell.

  • Hosts, as we are going into colder months and sections can get a little smaller, don’t forget that 12/113 is a community table and offer it as such to guests getting on the wait list so we can actively and continually seat that section. Simply asking guests, “we have a longer table that we can seat as a community table meaning another party would be sitting at the other side, would that be okay with you?”

  • When seating the community table, make sure it’s spacious for both people, no more than 3 in each party.

BOH:

  • It is bacon awareness week, keep track of it and continue to waste it accordingly.

Pub Read and Sign - November 13, 2019

ALL:

  • Last Beaver Football home game is this Saturday at 4:30 p.m.

  • There is a dine out today here at the pub for Linn Benton Salmon Watch.

  • Just an FYI, all locations will be closed Thanksgiving Day 😊

FOH:

  • Please make sure the grain room door is closed and the light is off once you get what you need out of there, it is quite cold. Also, let’s keep that room organized for our brewers.

  • Let’s avoid overstocking by only getting things up to par, not beyond, it creates clutter.

  • Please use a calculator (there are now calculators in break room) and take your time completing your server drops. Each time there is a mistake, it adds at least five minutes to bartender’s opens. Lately, it has been multiple folks which easily adds 30 minutes to bartenders’ opens. In summary, take the extra second to double check everything and follow the guide Katy posted in the break room.

  • Servers, please maintain a presence in the kitchen to help run food and make sure it is ran by time stamp, even when there is a food runner.

BOH:

  • End of day bacon should be stored in a container to be used in the AM.

  • Continue to put wasted fries/floor fries in a bucket instead trash, lid it and label at the end of the night and Joe will track it.

  • Example fry portions will be in the window, continue to use it as a visual guide.

  • Continue to complete weekly cleaning tasks, especially cleaning around and under the soup station on Sundays as it is vital for proper ventilation of that cooler.

Pub Read and Sign - November 6, 2019

ALL:

  • Family weekend is this weekend with an OSU game at 7:30 p.m. Friday. Monday is a holiday, so it could be a busy weekend through Monday.

  • Please label the caramel sauce and hard sauce as they look the same. Also, the hard sauce should live at room temp., next to other sauces, not in the fridge.

  • Figgy pudding will no longer be stored in the cooler as well as it’s unnecessary, FYI.

  • If you need a break with this busy weekend, make sure to let your float or manager on duty know that you need a break and we will do our best to accommodate as soon as we can.

FOH:

  • Make sure the beer menus are going into the holders the same way to make it easier to stamp out “sold out” items.

BOH:

  • Please weigh out all sweet potato fry portions and also spot weigh regular fry portions. There will be example portions in the window throughout the week.

  • There will be a bucket to be used for dead fries for a while instead of the trash for more accurate tracking of fry waste.

  • Careful with the Gobbler Burger cranberry portioning, it can be a little overpowering.

  • The hazelnuts for the squash linguine should always be crushed, not whole.

  • Keep an eye on the toasty level of the meatball slider buns to keep them from getting soggy.

  • When making the meatballs, please use a flat yellow scoop.

Pub Read and Sign - October 30, 2019

ALL:

  • Block 15 Tap Room brewery tours will start this Saturday at 2:00 p.m. alongside Fridays.

  • Figgy Pudding dessert will be replacing pavlova starting Friday. Make sure you clarify with guests when they ask for Figgy Pudding if they want dessert or beer.

  • If you have a question, please ask an employee/manager that is on duty, not one that is off of the clock.   

  • Make sure you are reading focus points when you are clocking in each day. It will help you be more successful during your shift. 😊

  • It is garnish awareness week, make sure all garnishes are fresh and beautiful for every dish every time. Fresh garnishes need to be kept in refrigeration (i.e. fresh basil). Also, continue to keep a very light hand on soup oil garnishes.\

  • Kids will not be in school Wednesday, Thursday, or Friday this week just an FYI, lunches may be longer and busier than usual.

  • Make sure you are following all steps to request time off, review the sheet posted on the corkboard downstairs about how to properly request time off and make our schedulers’ lives easier.

FOH:

  • When making decaf coffee, only brew it into the coffee pot with the orange lid. Also, attach a growler tag to it with a time stamp for when you brewed it. The majority of the time, it should only be a half batch brewed.

  • If you are brewing iced tea after lunch, please only make a half batch as it’s more hot tea season at the moment than iced tea.

  • Don’t forget to use the enzyme cleaner in the bathroom when it’s smelly- it is vital to making urine smells dissipate.

  • Please self-host when the day host goes for the day, keep in mind that you will need to keep a watchful eye on the host stand, so customers aren’t standing there waiting.

BOH:

  • Partially cool hot food in prep before throwing it in the walk in as it will help diminish steam in the walk in and prevent freezing.

Pub Read and Sign - October 23, 2019

ALL:

  • Let’s make sure we log all wasted items, especially garlic bread.

  • Cilly mayo has changed a bit starting tomorrow! It has more cilantro and jalapeños; it will be more of a green color and a little spicier.

FOH:

  • There is a black plastic piece that goes directly under the lid of the pepper grinders that is necessary for it to work. If this is missing, dump the peppercorns out and find the piece and let a manager know that it fell out and we can secure that piece back in place. 

  • Sarah is aware that the menu doesn’t currently list onions for the SW Salad, it will be fixed for the new menu coming up, for now, continue to just verbal it. 

  • Sweep under tables with all of the leaves coming into the restaurant. Also, please continue to leaf blow out front during shift change. 

  • Don’t forget that break food should be communicated to either the employee or the float. Also, if there is food with a location on it, i.e. “Beth- Brewbar”, that means it is food that needs to be ran to the brewbar, regardless of who the food belongs to.

BOH:

  • Don’t forget to make your banh mi scoops and chorizo scoops packed, flat, and edges of scoop cleaned for portion control and tracking purposes.

Pub Read and Sign - October 16, 2019

ALL:

  • Reminder that we are starting new Friday & Saturday closing hours this weekend. We will be closing at midnight from now on.

  • Dine out today at the pub for Corvallis Community Children’s Centers!

FOH:

  • Host iPad should not have pictures of employees on the background, please don’t take pictures with the iPad. The settings should also allow it to turn off after 15 minutes, it doesn’t need to stay on. 

  • When you cash out your food, buy a buddy beer, or purchase anything under your screen, it is part of your claimed tips so make sure it is included when claiming tips at the end of your shift. Let a manager know if you have questions.

  • Upstairs, you need to be unloading your bus tubs and organizing dishes when you come to dish pit, the only time you drop a bus bin is at the very end of the night. Try to bring small loads to the dish pit at a time and not a heaping pile, this will help dish flow better. 

  • When you are done with your shift, please check in with dish pit to see if you can help them. At lunch, please go back to help do dishes, even if someone is back there, volunteer to do some dishes.

BOH:

  • When a bucket of broken glass or ceramics is full, we must lid the bucket and take it to the dumpster. Not recycled glass bins.

Pub Read and Sign - October 9, 2019

ALL:

  • Hours will be changing starting next weekend (October 18th & 19th), we will be closing at midnight on Fridays and Saturdays. 

  • Garlic bread changing next week to an herbed sourdough bread.

  • If sauce bullets spill all over the plate- please re-plate everything and try again.

  • Take the time to stack dishes neatly in the dish pit, this will help the dishwasher immensely. Take bus tubs down that are organized with like dishes (i.e. cups only, plates only, etc. so it’s easier to create a cohesive load, not a load of random unorganized dishes). Their job is difficult and dirty, thank them for working hard and think about how you would want your dish pit to be organized as your workspace. Bring that team culture back there and help out your friends! :)

FOH:

  • Barmhouse bottles will be returning tomorrow (Oct. 9th) and will be replacing T.C. Pearl. 

  • Restock the bathrooms at shift change, ask for help if you need someone to go in the other bathroom to restock.

  • Servers, help hosts by cleaning tables in entire restaurant when you have time and help them have a good host presence, ask how to help. Hosts, we appreciate you working so hard and running around, but continue to keep an eye on the host stand when you run around the restaurant. Thank you for working so hard to help your team!

  • Hosts, let guests know that the draft list is on the front page when you seat tables.

  • If you see a food item with extra plate or the cover count is two and it’s one item, please bring extra silverware for the person sharing. 

  • When “subbing” items for a special request that is uncommon, please check in with the kitchen first to make sure it’s possible to accommodate before giving them unrealistic expectations for the future. 

  • No longer serve wet naps with wings. We will be stocking them at server stations to have upon request for guests.

BOH:

  • Please remember to waste log your g-bread that you have to throw out.

  • Procedure will be adjusted for the amount of cilly mayo on the El Padrino, please check it before you make one. 

  • Take the time to intentionally place short bullets so they don’t spill, it may take a moment but it’s necessary. Tall bullets should still be served with entree salads, 6 or more wings, or vinaigrettes. 

  • French fry awareness week- make sure fries are always golden.

Pub Read and Sign - October 2, 2019

ALL:

  • Make sure you are signing the newsletter when you are done reading it.

  • Please take mop heads down at night with rags, it may help if you use a 5 gallon bucket to carry it down it all down, just separate it out in the dirty bins.

  • When approaching someone FOH, please make sure they aren’t talking to another individual, especially a guest, before interjecting, make sure you’re in their eye line to grab their attention.

FOH:

  • Check table tents in the AM and when bussing/resetting tables to make sure the info is relevant. There will be examples on the whiteboard in the kitchen for what info should be in the table tents.

  • Leaf blow at shift change as it will help prevent having so many leaves on the floor inside.

  • Make sure you are checking the vacuum bag in the AM before you start vacuuming.

  • Wait to put out citrus at server stations until after 10:30 to prevent fruit fly congregation.

  • Hosts, please make sure you have a solid presence at the host stand and make greeting guests your priority. Servers, don’t forget to acknowledge guests waiting at the host stand.

  • Ketchup pour spout should be washed every time you change the ketchup bag in the kitchen, we will have a back-up soon. On a similar note, if you want to have your blue ketchup bin at the ketchup sink while filling ketchups, please clean the sink- keep that area sanitary if you’re taking things back there that should stay sanitary.

  • Don’t forget to write all feedback on the food feedback form, your own feedback and customer feedback.

  • Please pause conversations at the host stand immediately when a guest walks in, don’t make them stand and wait for you to finish your conversation.

  • Bus your personal items, cups etc. at the host stand and server stations when you’re done with your shift.

BOH:

  • Take garlic bread down at close.

  • Dishwashers, make sure to clean the mop sink out when you are done.

  • Swap out chipotle and paprika shakers at night and clean the old ones.

Pub Read and Sign - September 25, 2019

ALL:

  • New Desserts launch Friday!

  • Regarding Bloktoberfest package sales: our sales system requires us to set days/times when the pre-sale items are available to be purchased.  The system does not allow for the selection of a future date, just specific days of the week.  Due to this, it shows that the packages are available on Friday at 4pm and Saturday at 12:30.  The language now states that the packages are available in the Bloktoberfest tent, but folks may still come into the restaurant. Please encourage guests to come to the main entrance at the tent, and they will see signs to direct them as to where to claim their packages.

  • Don’t forget to sweep the line and window area that’s visible by customers frequently.

  • Use the short third pans for silverware, not the deep ones- we will run out of silverware.

  • Please be intentional when placing dirty glassware in bar racks. Slide the glasses all of the way back neatly to allow for more glasses to go in the rack.

  • Don’t place the black mat outside of the kitchen swing door over the hump, it absorbs too much water. We will get a pad for under it to make it not slip. 

FOH:

  • New task added to shift change: change the ice water upstairs for sauces at shift change. 

  • Ketchup will be stored in downstairs walk-in at close. 

  • Leaf blow mid-day during shift change, just keep customers in mind and avoid their areas if seated outside.

  • Just a reminder, all outside alcohol must be finished or moved inside by 11 p.m. Also, minors cannot be sat in the restaurant after 10:30 p.m. on weekends.

  • Try to bus all downstairs dishes in the server bus station area- not directly to dish to keep them more organized. Also, if you do dump something in the ketchup sink, please no straws or anything that can block that drain. 

  • Please write the local eats on the specials board or at least a blurb saying, “Ask your server about our local eats special!”

  • Reminder, recycle newspapers at close.

  • At happy hour time and also late night when there is no host, please communicate with the kitchen when three or more tables have come in at once so they are aware.

  • We have thought about the second mop for FOH closing and decided to stick with one mop for now. As long as duties are divided fairly, the person not mopping should have something else to do, mopping upstairs can be done sooner, and we would have to get a second bucket for a second mop. P.S. You do not need to slop mop and you do not need to mop the game room every night, please refer to closing sheet for game room mop nights and let management know if you have questions. 

BOH:

  • Weigh out smoked chicken periodically for portion control. 

  • There will be a new procedure for pasta H20 this week that we are experimenting with. 

  • Just a reminder that garlic bread procedure is ½ cup of garlic to 1 lb. of butter.


Pub Read and Sign - September 11, 2019

ALL:

  • Home OSU football game this weekend at 1:15 p.m., be ready for it to be really busy right at open and after the game.

  • Feedback forms for 100% discounted food will now live on its own clipboard for everyone’s ease.

  • Make sure your feedback for 100% discounted food is legible, and intentional/direct. If your hand-writing isn’t great, you can email your feedback to Sarah (sarah@block15.com).

  • Also, please review only one 100% discounted food item per day.

  • Please serve the Philly Burger with a sharp knife and a fork. FYI, house buns should always come with a sharp knife. 

  • Please make sure you are making it obvious when the floor is wet- it may take two to three signs on either side of the spill to appropriately denote it.

FOH:

  • Until the contest ends, you can earn double points for selling Summer Amusement bottles!

  • If you have any vacuum issues, check the bag first as it may be full and also check the brush as it may need to be cleaned.

  • Take time and intention putting compost bags on the cans, for the rectangular trash cans, have the writing on the bag be parallel or facing the long side of the rectangle and it won’t tear. For the square bin upstairs, bunch together the bag and have extra material around the lip when pulling over the corners to prevent tearing.  

  • Please take the entire container outside when taking out compost or garbage, if you need to use the dolly to wheel it out, it’s under the dish trash.

BOH:

  • Double check the toasting procedure for the Texas toast on the Alabama Slammer to aid in the bread not falling apart.

  • Prep, for iceberg shredded lettuce only do a 4qt. and throw a damp towel on top of it to prevent spoilage.

Pub Read and Sign - September 4, 2019

ALL:

  • Please clean up your aprons and rags in the break room. Try to keep it clean and nice since it’s new :)

  • Don’t use the flatware soak to rinse off the dish pit area, it will use up chemicals faster than we would like. We will get a squeegee for you guys to keep it clean.

FOH:

  • Only wipe off the roster portion of the roster board (the right side with names), don’t erase the left side with beers and house sodas, etc. 

  • We will have a packaged beer contest starting on Friday, there will be super cool prizes. It will be happening for a week based on hours worked. First place prize will be two tickets to Community Table dinner!

BOH:

  • There will be visual aids for you to see what an accurate scoop of packed Banh Mi looks like. Please weigh and double check your scoops to see if your portioning is correct.

  • Check/test the sani for the dish pit consistently as it runs out quickly, needs to be done with temps every time.

  • Don’t forget about bucket nacho chips, they sometimes get kicked in the corner and forgotten about. Do your best to use them up.

  • Openers, please get your soup garnishes ready before open. Just do it while you’re letting your soup boil, so you don’t forget to do it.

  • As of now, no more Bluetooth speaker music, we will be listening to pub music to eliminate distractions with music.

Pub Read and Sign - August 28, 2019

ALL:

  • We offer a food discount to give you the opportunity to eat a meal in house, be that before, on break, or after your shift, and critically evaluate it. Therefore, the discount is not offered on to-go food. 

  • There is a dine out here today for King’s Valley.

FOH:

  • Still point out the dessert and packaged beer to-go menu to guests as they’re finishing up.

  • Don’t knock ketchup bottles together when marrying, they will chip.

  • Please take glasses back to the grey racks in the kitchen rather than bringing them directly to the bar unless the bartender asks, just as it can get busy fast back there.

BOH:

  • Keep on keepin’ on!

Pub Read and Sign - August 21, 2019

ALL:

  • The seasoning for the chickpeas has sesame seed in it, FYI.

FOH:

  • Morning servers, please make sure the daily special and the soups get on the board before open.

BOH:

  • The frozen fried pickles are to be used in an emergency/when you are getting slammed with multiple orders at once during big rushes to keep times from going up on them.

  • Please pack the Bahn Mi meat flat in the yellow scoop every time to avoid over portioning.

  • After cleaning the mats behind Caves, spray the ground well so that there’s not a bunch of gunk sitting out for pests to enjoy.

Pub Read and Sign - August 14, 2019

ALL:

  • Let’s all really focus on proper damage control this week and communication with management regarding these situations. 

  • If you find any store ‘n pour containers in back of house, please bring them to bar (the containers we store lemon slices in).

FOH:

  • The new vacuum hose will be replaced this week, it was back ordered so it hasn’t arrived yet. 

  • If you pick a restock list, please take the time to put it away, even the bar list. If you don’t know where something goes behind the bar, just ask 😊 

  • The piano out front is a part of a program called “Play Corvallis Play” and is from the local arts group. It is not to be used to play for tips- if you see this let a manager know. Also, please clean the chalk off of it at end of night. 

BOH:

  • Use tongs for fried pickles please. 

  • The things we take down at night can get moved into the new make table instead. Let’s also move eggs over as they are freezing too.

  • When cooling items in the walk-in, do not place them directly under the fans. They need to be placed on tall rack across from fans. The condensation from the food can create freezing if placed under fans.

Pub Read and Sign - August 7, 2019

ALL:

  • Please don’t cut through the brewery when walking downstairs. If you need to get something from the brewery, that’s fine, just don’t use it as a shortcut or a hallway.

  • Let’s keep the meringue storage tidy and organized. Food runners, post shift, organize this area as needed.  

FOH:

  • In case there is confusion, the FOH broom lives in the grain room in the game room. The BOH broom is now a similar broom but labeled BOH.

  • Try to bus your dishes back to the dish pit, please don’t leave them piled up at the downstairs server computer station. If you need help bussing, ask a friend for assistance.

  • Let’s really focus on table presentation overall. Make sure everything is organized and menus are crisscrossed or presented neatly on tables.

  • Closers, start with fresh mop water before mopping the bathrooms.

  • Closers, tidy up the garnish/soup cup area to the right of the soup warmer at night. Any left-over garnish should be tossed or put back to the line.

BOH:

  • Portion out all grilled onions.

  • Continue to be proactive on keeping up with dishes in the A.M. before open. Rinse things the second you’re done and place them on a rack to continually keep up.

  • Be intentional with 1 tender add-ons, make sure the tender is a longer one that will look nice on the entrée it is added to.

  • Radishes need to go down every night, they will freeze and get thrown out.  

Pub Read and Sign - July 31, 2019

ALL:

  • Keep the lid on the crackers that are in between silverware containers to keep them fresh.

  • There will now be flags in ribs denoting which BBQ sauce they have on them. FOH, remove them before running. BOH don’t forget to use them to help everyone know what is what.

FOH:

  • Closers, don’t forget to recycle newspapers at night.

  • Wipe down seats and back rests when doing table resets.

  • The mop is not broken, just tighten the holder for the mop head using the gear wheel.

  • Please make sure monthly cleaning items are getting done. Specifically, do a thorough job when dusting and detail cleaning, make it sparkly!

  • Only take a taster glass of 5-6 slices of limes upstairs and don’t store extra in the downstairs server station. Downstairs servers, just grab from the container in the bottle cooler as needed.

 BOH:

  • Opening kitchen staff- please get caught up on dishes by 11 a.m. to start fresh. If you need help, ask prep folk/lunch coverage.

  • Take the left-over crackers on the server station side and place them back in their original container overnight for freshness.

  • It is bread toast level awareness week. Sarah will post a description of bread textures in the kitchen and on the brewsletter.

  • Take radishes downstairs at close, they freeze in the make table overnight.

Pub Read and Sign - July 24, 2019

ALL:

  • It is clean in front of expo window and fryer awareness week- make sure it’s tidy and the floor is swept.

  • Dirty rags, aprons, and mop heads should all be separated. Mop heads go in a bucket, rags and aprons should go in different bags- there are signs that denote all locations for these items.

  • The storage for the downstairs brooms has changed. BOH broom will now live on the freezer.

FOH:

  • Make sure when you’re filling ketchups, fill four squeeze ketchups for outside. Take them to customers upon request and bus them back to bar area when resetting the tables.

  • Also, wipe down the ketchup bottles once they are filled.

  • Napkin storage in kitchen has moved to the shelf behind the curtain and beer boxes now live above freezer.

  • Please keep your clutter to a minimum. When you’re done with your shift, bus your glass or take your water bottles and personal belongings home. Closers, please take personal belongings left over to break room and bus employee cups.

  • There will now be a virgin mojito button, please only use upon request.

  • Let’s bus kid cups to bar when there are several in the bar racks to avoid running out.

  • Don’t forget to use the hold avocado button on the modifier screen with the discount when we are out of avocadoes.

BOH:

  • Make sure you’re only microwaving American Burger buns when they’re more than 24 hrs. old.

  • Keep the cutting board clean to keep everything else clean around your make table.

  • Record all beer & liquor that you transfer to BOH using the alcohol transfer log.