Tap Room Read and Sign - July 10, 2019

EVENTS/WELCOME BOARD: 

  • Pints and Pilates this Sunday, 7/14

  • New menu items this Friday, 7/12!

    • ZAT (replaces Asparagus Burrata Press)

    • Tomato & Burrata Salad (replaces Spinach & Bulgur Salad)

    • Country Pork Pate (replaces Smoked Oyster Mousse)

    • House Smoked Mozzarella (replaces Alsea Acres Chevre)

  • Welcome Board:

    • Brewery Tours starting this Friday, 7/12

    • Blues, Brews & BBQ!

      • BBQ: Aloha Spare Ribs

      • Blues: Henry Cooper

ALL:

  • Welcome Andrea and Josh as our new Tap Room FOH’ers! (Sorry Andrea this is a week delayed!💜)

  • We’re going to start serving the BBQ special at Brews Blues starting at 5:30pm, FYI!

  • Remember that with any new menu items (i.e. Arugula & Freekeh salad and new menu items this Friday and next) you can get a 100% discount if you give substantial food feedback!

  • If you left any shoes at the pub during the remodel you better come get them by Friday or else they’re going in the trash! 

FOH: 

  • When tapping new kegs, make sure to keep an eye on the whiteboard and see if there are instructions on which keg to tap next (i.e. chunky, ¼ bbl, etc.). Matt Holland will try to flag them as well to be obvious to tap next. On the note of tapping new kegs, the tapping order should go as follows - if there are two kegs stacked, the top one tapped, but a single keg in front of that stack, please then tap the front keg next (so when that one blows you can just pull it out and tap the one behind that was under the first tapped keg). The gist of it is please just tap the front keg!

  • Also, for chunky kegs - if you are pouring beer and you keep pouring and it’s still chunky, feel free to then tap another keg. Please FLAG that chunky keg that you pulled, though, either with a growler tag, tape over the keg, or writing about it on the whiteboard, so that Matt H. knows why that keg was untapped not empty.

  • Let’s keep an eye on the apparel area. Regardless if it’s shift change, open, etc., anytime you have a minute and it looks messy try to tidy it up! Also, if it looks pretty unstocked feel free to let a manager know or let Beth know directly so we can try and get it restocked!

  • NEW CROWLER MAINTENANCE PROTOCOL - No longer use a sani rag to wipe the parts down! Please use one rag that is just soaked with hot water to wipe all the greasy parts down. After you wipe everything down with the hot water rag, dry everything off with a dry rag (make sure it’s all bone dry!) before re-oiling and putting back together.

BOH:

  • Openers, make sure you do the daily cleaning task before you leave/are phased!

  • Still guac tracking this week! It looked great last week, keep up the good work.

Tap Room Read and Sign - July 3, 2019

EVENTS/WELCOME BOARD: 

  • Barmhouse being released on Thursday 7/4 (draft and bottles)

  • Summer Amusement and Wandelpad being released on Friday 7/5 (draft and bottles)

  • Summer Shortcake being released on Saturday 7/6 (draft/MC & Employee bottles on Friday 7/5, public bottles on Saturday 7/6)

  • Welcome Board:

    • Blues, Brews & BBQ today!

      • BBQ: Santa Maria Tri-Tip

      • Blues: String Theory

    • Next week Blues, Brews & BBQ 

      • BBQ: Aloha Spare Ribs

      • Blues: Henry Cooper

ALL:

  • We’re going to keep sliders on the Secret Menu for Sundays and not advertise them. So we can offer them to anyone who asks, but they won’t be on the chalkboard. That’ll be the standard going forward! 

  • 86 stromboli forever, as well as pea shoot pesto as pea shoots are out of season! 

  • We will be replacing the stromboli with a new cool seasonal salad this Friday, details of which will be in tomorrow’s brewsletter.

FOH:

  • When you bussing tables and a customer asks you for another beer, feel free to bring them one if a) you’re not busy and b) they have a tab already open. If they don’t have a tab currently open, please direct them to get into line to start a tab and get an order in. If you are busy but they do have a tab open, direct them to the reorder line! 

  • As most of you have probably seen, we have a new smix container! It’s a jug with a nifty pouring spout. To back it out, pour 1 quart of smix into the jug and fill the rest with water! Easy peasey! This also means no more smix in stor-n-pours.

  • When you pour a can of beer in house (if we’re out of draft), change the price to be the same as draft (so, if a can of Gloria is served in house, it should be $4.75/can, not just a dollar extra). Bottles can stay the same, though, a dollar extra for the “corkage” fee. 

  • FYI Goody is going to take over Game Room reservations from Katy. Email will stay the same (gameroom@block15.com) but the person contact will change to Goody! 

BOH:

  • Keep spot weighing chopped pork!

Tap Room Read and Sign - June 26, 2019

EVENTS/WELCOME BOARD: 

  • Welcome Board:

    • Blues, Brews & BBQ next Wednesday, 7/3

      • BBQ: Santa Maria Tri-Tip

      • Blues: String Theory

ALL:

  • Please complete all side work/shift change before phasing - FOH, make sure everything is cleaned up (bus tubs emptied, windows cleaned, etc.) before phasing down to less staff so if you do get busy again things are reset appropriately.

  • Let’s re-try the slider thing - this Sunday we will have sliders available but won’t advertise on the chalkboard.

  • Keep working on that food feedback! When you get feedback, make sure to remember to write it down! And again, BOH - if you order food off the menu make sure to give feedback on it! 

FOH: 

  • If people seem annoyed/confused that we offer our sandwiches a la carte, please feel free to give them a brief explanation as to why we do that - when we used to automatically offer chips, a ton were getting wasted, so instead we just lowered the price of our sandwiches and give people the option to add if they want it! 

  • We will no longer be offering half portions of carne asada (it’s such a small amount for a good chunk of money). A full portion will now be $8, but please don’t suggest it as a nacho add-on...only give it if a customer asks specifically for it and is aware of the price

  • Make sure to stay up on beer 86’ing communication. If it gets 86’d because of quality issues, communicate that with staff/managers/brewers and write it in the 86 log. Also make sure to flag the keg so it’s obvious that we shouldn’t re-tap it - put a piece of tape over the top of the keg. Bottom line is communicate!

BOH:

  • So we make sure that our carne asada is staying tasty and flavorful, let’s stop steaming it! 

  • Chopped pork tracking looked pretty good, but let’s keep weighing it.

Tap Room Read and Sign - June 19, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Grab some Red, White & BOOM! this Friday, 6/21!

    • Make sure to stock up on your Red, White & BOOM! for the 4th!

ALL:

  • THANK YOU SO MUCH TO EACH AND EVERY ONE OF YOU for kicking so much butt this weekend!!!!!! It was a rough one, and you all rocked the house. BOH, you kept up on ticket times like bosses, and FOH, you did great with making the best of a never ending stream of people. You are all incredible and the weekend would not have gone as smoothly without you!

  • GET THAT FOOD FEEDBACK YO! BOH, record some feedback even if it’s your own! FOH, please prompt when you’re busing dishes or cashing people out...take a minute to note what they had on their order and ask specifically, “How did that CBA taste for you?”

  • When you run out of something, anything, write it on the middle of the prep board! Even if we do have it or it’s on order, at least it’s on someone’s radar.

  • This Sunday we will have sliders available but we’re not going to write them up on the board or advertise them. We want to see how popular they actually are without prompting!

  • Mop awareness reiteration - please please please everyone keep an eye on your mop water. If it starts to look even a little bit dirty, go and swap it out for new water. We’ve had a number of instances lately where the floors look awful and like they got mopped with muddy water. Same goes for making sure you don’t have too much water on your mop still - wring it out at least 3 times before using it. If you slop water on the floor, mop it up/spread it around so it can dry. We’re going to crack down hard on this so please be diligent!

FOH:

  • If we are randomly out of toilet bowl cleaner, you can use Comet as a replacement!

  • Especially on busy days, try to let people know as they’re ordering that we bring their food out WITH silverware! This will deter then running and potentially double using silverware.

  • When an item gets 86’d’ and there is a long line, make sure to communicate that with the line. Whoever puts up the 86 sign, take a second to run through the line and let people know what we’re out of!

  • If a keg return is processed via Square, take cash out of the til and be done! No need to replace it from backup, put a placeholder slip, etc. If you can’t process it in Square (aka: it’s been too long) then pull the cash and use the placeholder sheet.

  • The sign between 4Spirits and us should go half on sidewalk half on grass - make sure to leave room for pedestrians (especially wheelchairs!).

  • Let’s not forget to reprint tickets of 8 or more items so the kitchen can hand the reprint to you so you can start running some of the items as they come up in the window. It also helps to not bog up the window with a ton of plates.

BOH:

  • Put a few drops of peppermint oil in the mop water before you mop! It helps deter flies!

  • Since most people already order the BLT on artisan bread, let’s just start using that as the new standard from here on out.

  • Chopped pork tracking this week - please label when items were pulled and if the weight has been logged. Let’s try to get it perfect this week!

Tap Room Read and Sign - June 12, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Come grab cans, bottles, crowlers and growlers and celebrate your grads & your dads!

ALL:

  • Mop awareness please! Do not use too much water when mopping the floors...if you slop a bunch out make sure to mop it up extensively so it dries. Also make sure to change your water out frequently! It’s very obvious when dirty water has been used.

  • We’re still tracking chips, so keep on being diligent with portioning and tracking! We’re going to put a tally sheet out for when FOH runs chips & guac/salsa for tables with long ticket times. Please utilize that!

  • There hasn’t been a ton of food feedback lately so let’s try to get some this week! As you bus tables, walk by tables, or cash people out please ask folks how things were and cajole some feedback!  

FOH:

  • If someone holds a dairy/egg item to make something vegan, confirm that it is for sure vegan so then all the mods can be made - no bun toasting mayo, etc.. Basically just get all the pertinent info from customers and figure out what they actually want/need - are they holding mayo cause they hate it or cause they’re vegan?! No cheese cause of dairy free or vegan?!

  • Let’s actually mop (with the cloth mops) bathrooms on Monday and Friday mornings - these are days we put new mop heads on so they’ll be fresh and clean to mop the bathrooms. Add a few drops of peppermint oil into the water so (especially for the mens urinal) it smells nice. We’re doing this since Cintas no longer comes to deep clean. You can keep on swiffering all other days of the week.

BOH:

  • You all = rockstars.

Tap Room Read and Sign - June 5, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Yoga & Beer on Sunday 6/9!

ALL:

  • Keep the walkway between the kitchen and the ice machine and the stairs clean and tidy!!!! Don’t let stuff clutter up that darn walkway! Going forward, there should never be anything stored on the side of the stairs...the bread racks will now live next to the rag/towel closet. Please be diligent with this!

  • Feel empowered to make a phone call, pub run, or store run to get restocked with important items we’re out of!! Don’t go days and days without having items like paper towels, Simple Green, soap, etc. on hand.

  • On the note of restocking, make sure you are looking everywhere for things before officially 86’ing something. Oftentimes Manny keeps extras of items in the upstairs dry storage, so make sure you check in all places, or at least ask someone if they’ve seen the item around.

  • Popsicle protocol - when the kitchen gets a popsicle ticket, they’ll put it in the window. It is FOH’s responsibility to then grab the popsicle, put a paper muffin cup on it, put it on a white plate and run it to the customer. Please ask if you have any questions about the protocol!

  • The kid porkie has been taken off the printed menu, but it is still available as an option for kiddos and as a secret menu option, FYI!

FOH:

  • Let’s advertise how bomb our hot dogs are by writing it up on the specials board accurately- please write that it is a Snake River Farms Wagyu beef hot dog when writing out the special!

  • When processing donation beer (be it in kegs or cans), please ring it in as normal and then manager amount off the whole amount. It still needs to get rung in the POS for inventory purposes, so you can’t just hand it over without ringing it in! Also, no OLCC paperwork is required for giving out canned product!

  • Maintenance log awareness week! Closers, please leave it out at night and openers, be sure to check it in the morning to make sure there are no issues that need to be taken care of, items that need to be restocked, etc. This is the best way for us to communicate with each other without having to be texting constantly, so please utilize it!

  • When restocking crowlers, do not put them in right side up! It is unsanitary and stuff can fall into them. Stock them UPSIDE DOWN!

  • Remember to take the tape off of third pans being used for flatware presoak so they look nice when in the bus stations.

  • Please ensure that you are stocking all packaged beer that is available! Do a double check and make sure that what is in the restock area matches what is in the cooler (last week Spring Amusement wasn’t in the reach-in for a few days, but we had it available in the restock area!).

BOH:

  • Make sure you still garnish everything sexily and correctly, even in the busiest of times!

  • There is going to be a designated gray tub for marinating meats. This is so it doesn’t get stained/smelly for the bakers to use! Please always use that tub!

Tap Room Read and Sign - May 29, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Fresh Flow release on Saturday, 6/1!

    • Monthly bottle release on Saturday, 6/1 as well - Cassidy (Wild Ale w/ Flowers)

ALL:

  • Check out those focus points y’all!

  • Congrats Kira & Tivey on becoming our new BOH Tap Room leads!

  • Draft beer & packaged beer TO GO are the only things that get employee discounts - if you get a packaged beer to drink in house it is unfortunately not discounted.

FOH:

  • A dedicated vegan menu button now exists! It is on the Misc. page of the POS and has the VEGAN Jerk Veg Cubano and the VEGAN Curry Cauliflower (priced out too). Please use this button to ring in those sandwiches!

  • The fireplace is a bit wonky as we all know, so let’s try the following procedure when turning on - grab a stick lighter from the kitchen; turn on the “on” switch on the gray box; then turn the fireplace key on all the way high, then slowly back it down to about halfway; now locate the  ignitor box in the actual fire pit itself (street side, close to the door of the control system) - there’s a hole to the right side of the ignitor box; put the stick lighter near that hole and light! Try not to let the gas run too long while doing this process as you don’t want a large amount of gas to have accumulated and a big woosh of fire to pop up when you light it! It should be a very quick, fluid process. Please ask K10 specifically if you have questions as she’s the fireplace whisperer!

BOH:

  • When the first person is phased, please double check the water in the hot tables to make sure it’s not gross.

  • Make sure you take a few seconds to put away your prep items when you suddenly get pulled to help on the line. We don’t want anything to sit out for too long and spoil/go into the danger zone. Line peeps, if you can foresee that you are going to need to pull the prep person on the line, maybe give them a heads up so they can start putting their stuff away.

Tap Room Read and Sign - May 22, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Fresh Flow release on Saturday, 6/1!

    • Monthly bottle release on Saturday, 6/1 as well - Cassidy (Wild ale w/ flowers)

ALL:

  • ACTUALLY READ & SIGN PLEASE. I don’t doubt that you all are reading this (I hope), but it is MANDATORY to sign it as well. I will be writing people up next week if you haven’t signed last week and this week ! So get on it. Don’t make me be the bad guy:(

  • Tempeh will be an add-on option here as well going forward! The button is in the POS and good to go. It won’t be on the menu, so just verbalize it.

  • We’re going to create a little vegan menu so we can have viable options available for customers, and Manny will also create procedures for BOH!

FOH:

  • Don’t use the bulk ice tea in the back until it’s past its 24-hour steep mark!

  • We’re going to restart soaking the corni stuff in sani - openers, please soak corni stuff in sani in the AM and closers please dump that sani and let them sit dry overnight.

  • Keep an eye on the greasy external windows! For the big window directly next to the grill area, do this process every morning: spray the glass cleaner ALL over the window (really get it soaking) and let it sit for 5-10 minutes. Come back and wipe it down. Don’t be shy using paper towels, either...get a good wad so you can really sop up the glass cleaner. Please be diligent with wiping windows at shift change as well, or whenever you think they look extra greasy. The more we stay on top of it the less of a hassle it’ll be!

  • If you’re trying to make a vegan sando for a customer, always put VEGAN in the notes section in addition to all the mods (i.e. VEGAN, NO MAYO, NO CHEESE, etc.). This allows the kitchen to know that the sando should be vegan and will enable them to catch things that us FOH’ers may miss!

  • Draining dishwasher - drain it after washing those greasy glasses that come from the BOH rack storage, and also drain it if it hasn’t been used for awhile and the water is cold!

BOH:

  • If someone orders a plain hot dog, please put on the shrimp roll bun.

  • In order to make sure our ice tea is strong and good, from here on out we’re going to start using 16qts of water with the same number of tea bags.

  • Chip tracking - save chip crumbs in a bucket so we can track 100% of chips!

Tap Room Read and Sign - May 15, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Grab a bottle of Wellspring, our newest release in our Abbey Series!

    • Join us for lunch! Open at 11:30am daily!

ALL:

  • You all = awesome.

FOH:

  • Openers - please ask for help if you need it! Rely on preppers if you need food run, tables bussed, etc. Also feel free to ask an Alty, Seth, Matt Williams, Paige, Kristen Arzner, etc. as well for help if you’re really in the weeds! If they’re too busy and can’t, they’ll tell you, but it doesn’t hurt to ask, especially if it’s for a quick 5 minutes to get you in the clear.

  • Bring the A-Frame in nightly that now lives in-between us and 4Spirits!

  • On the note of the A-Frame, don’t put it out if its rainy! The point is to have it out during super busy times when people are going between the two places, so a rainy day wouldn’t need it regardless!

  • Please take straw wrappers off at the bar instead of handing customers wrapped straws. Those straw wrappers create so much small annoying trash and it’s a pain to pick up!

  • Closers and pre-closers, please make sure to do a good sweep of the outside area to pick up any trash, dishes, dog bowls, or miscellaneous items. Also make sure you grab and account for all the cornhole bags!

BOH:

  • Weighing bier cheese from now on for tracking - weigh final batch, and then weigh a portion (2oz) so you know what it looks like. More instructions will come from Tyler!

  • With the new arrangement of the kitchen, the closing list has been updated so be on the lookout for some projects being taken off and a few new ones added. Ask one a manger if there is a need for clarification.

  • The weekly cleaning list has also been updated to adjust to our hours changing. There are now morning and evening projects similar to the pub. Again, please follow up with a manager for any clarification or suggestions!

  • Recipes size changes are going to be implemented soon. What is now considered a 1x batch will likely be doubled because of the volume of food we are going through.

Tap Room Read and Sign - May 8, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Join us for lunch! Open at 11:30am daily!

    • Tap Talks & Dine Out on Tuesday, 5/14 for 500 Women Scientists of Corvallis

      • Tap Talks is “Local Solutions to Climate Change”

ALL:

  • Thanks to all for rocking such a busy weekend!

  • Keep an eye on the artisan bread used for the asparagus press - make sure you’re using parts of the bread that will keep the sandwich appropriate size-wise! We don’t want anything too bitty.

  • Because of the reorganizing of the kitchen, the big whiteboard with the prep list and the ordering list now doesn’t fit where it used to live. So, going forward, if you need to re-order any sort of supply/food item/etc., write it on the whiteboard next to the read and signs. BOH, your new prep list will live on the side of the stainless reach-in next to the Hobart.

  • With larger parties who are individually ordering, try as hard as you can to put them all on one hop card (Azacca 1, Azacca 2, etc.). This way the kitchen knows it’s one big party and can try to get the food out as close to the same time as possible, and groups don’t feel awkward because one person is still waiting for their order!

FOH:

  • If a group has an app-style thing in their order but didn’t specify it to come out first, please suggest that it does! The kitchen can quickly turn around items such as chips & guac/salsa, hummus, nacho, etc., and it makes tables happier overall if they at least get some part of their meal within a reasonable time.

  • If you can be aware of it and have the time to rearrange an order, try to ring in the sandwich and side as one so we don’t have a bajillion plates in the window.

  • Openers, make sure to write 86/low items on the tally sheet right from the get-go so we can start tallying right away. We should all still be checking the 86 whiteboard in the kitchen when we come on shift regardless, but the tally sheet acts as a secondary check right at open.

  • We are going to designate ice tea only stor-n-pours - will have a specific color tape on them so it will be obvious.

  • Let’s start detaching the red wine pourer at night so it doesn’t leak wine all over or leak out pressure.

BOH:

  • You are awesome.

Tap Room Read and Sign - May 1, 2019

EVENTS/WELCOME BOARD:

  • OSU Baseball is happening Friday at 5:30 p.m., Saturday at 6 p.m., and Sunday at 12:00 p.m.

  • Spring Family Weekend is this weekend (May 3th-5th) at OSU - get ready to get rocked!!

  • Welcome Board:

    • Summer hours began on Monday, April 29th! 11:30am-10pm everyday!

    • Audacity of Opacity & TC Peche release this weekend - Saturday 5/4

    • Welcome to OSU Families this weekend!

ALL:

  • THIS GOT FORGOTTEN LAST WEEK SORRRRRYYYY - We will now have a laminated grid to fill out when we get a number for an item or if it gets 86’ed. FOH & BOH, write the item and the number and then tally as you go. Let’s try and keep the 86 communication strong and clear so we don’t end up having to retroactively fix tickets in the middle of a rush!

  • STROMBOLI AWARENESS WEEK - We need to make sure that the stromboli’s are sized appropriately for their cost. BOH - cut correctly (at least 4 inches wide) & ask if you have questions. FOH - when running them, make sure they are of a sufficient size!

FOH:

  • When offering carne asada as a meat option, make sure to be clear on the pricing - that shizz is expensive and can scare people away!!

  • As we get busy, stay conscious when ringing in a bajillion tickets - feel free to start to tell folks that food times may be up, even before getting the official call from the kitchen. We’d rather have people be prepared for some long waits and get their food sooner then they expected than the alternative! When it’s slammed and you’re about to take an order for a family with kiddos, suggestively sell chips & guac/salsa, tap room mix, etc. - quick things that the float could put together and run to them and that keeps kiddos happy!

  • We don’t need to put out the sandwich board anymore now that we’re open at 11:30am!

  • On the note of our new hours, openers please turn the patio lights on in the AM so people know we’re open!

  • Now that it’s nice, let’s put cornhole out on a daily basis. It can be set up on that skinny strip of lawn to the north of the patio. Closers/pre-closers, don’t forget to bring it in at night.

BOH:

  • Don’t use too much water on the floor when mopping at night - if you do dump a lot out to scrub with, make sure to mop it up very well. We don’t want standing water sitting next to the walls - that’s how you get mold!!! It’s also unsafe when it pools and creates more of a mess because then you’re tracking water all over your dry floors.

Tap Room Read and Sign - April 24, 2019

EVENTS/WELCOME BOARD:

  • OSU Baseball is happening Friday at 5:30 p.m., Saturday at 1:30 p.m., and Sunday at 1:00 p.m.

  • Spring Family Weekend is next weekend (May 4th-6th) at OSU, it will be busy.

  • Welcome Board:

    • Summer hours begin Monday, April 29th! 11:30am-10pm everyday!

ALL:

  • Make sure food feedback is going on the appropriate form - 100% employee feedback is on the landscape version (on the clipboard below the wastelog) and customer feedback is on the portrait version pinned above the wastelog.

  • As part of closing double-check, make sure you’re closing & locking the windows in the office and the kitchen!

  • Use the maintenance log! It should be written in anytime anything happens in both FOH & BOH (ice machine is broken, firepit is broken (now fixed!), fridge is defrosting, kitchen dishwasher is broken, etc.) Closers, please leave it out at night so then Openers, you can read it in the morning and know what’s going on and communicate accordingly.

  • Make sure mats are being put down right side up so the tops dry overnight and aren’t slippery in the AM. If they are upside down and get flipped in the AM, then the right-side up side is all wet and dangerous!

  • We will now have a laminated grid to fill out when we get a number for an item or if it gets 86’ed. FOH & BOH, write the item and the number and then tally as you go. Let’s try and keep the 86 communication strong and clear so we don’t end up having to retroactively fix tickets in the middle of a rush!

  • Fly awareness week! As we’re getting into warmer weather, we need to be extra diligent with flies. BOH, please set out your sticky traps. FOH, start putting out the fruit fly traps at night (on each tap box and on the second shelf of the dirty glass rack). Also be diligent with cleaning the windows - focus on those little dots and get that shizz cleaned up!

FOH:

  • If customers move a picnic table around the corner on that odd part of grass to the north end of the tap room, make sure to a) remember that people may be there when running food/bussing things and b) move it back after customers have left so we don’t forget about the table!

  • The main patio door is a bit janky - in order to make sure that it is locked all the way, you’ll need to verify that the static door (the left hand one) is locked fully. This means that the locking mechanisms on the side of the door that click into the floor and ceiling need to be in fully. Once those are clicked in, you can then lock the deadbolt on the right hand door more easily. Please ask a manager if you’re still having issues!

BOH:

  • Shrimp tracking looked good! Keep up the good work and awesome portioning!

  • On the topic of shrimp, though, while on the line make sure you strain/drain the shrimp if it seems watery.

  • Let’s keep the stromboli pieces as uniform as possible - 4 even pieces should be cut per one baked stromboli. Use a ruler to make sure that those 4 even pieces are as close to the same size as possible!  

Tap Room Read and Sign - April 17, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • More new menu items coming this Friday, 4/19!

    • Summer hours begin Monday, April 29th! 11:30am-10pm everyday!

ALL:

  • Keep an eye on ticket printing - BOH, pay attention for tickets not printing for an extended period of time when you know tickets should have been printing. FOH, double check every once in awhile (especially when busy...floats, this would be a perfect job for you) to ensure that connectivity is good and tickets are printing. It’s a big bummer when no one realizes that a bunch of tickets haven’t printed and now that food is super delayed!

FOH:

  • Closers/preclosers - please re-roll picnic blankets at the end of the night so they’re neat and tidy for the morning. If they are damp/wet (with water) lay them out to dry somewhere overnight. If they got something spilled on them, please let Paige know and she’ll take them home and wash them!

BOH:

  • Be conscious of the amount of French dressing you’re putting on the Asparagus Buratta Press. It should only be an even, thin layer - don’t overdo it!

  • Please weigh out Face Rock cheddar on the Spinach & Bulgur salad - it should be ½ oz! This equates to 2 Tbsp or a  loosely packed half bullet - but please weigh out at beginning of shift to visualize what it looks like!

Tap Room Read and Sign - April 10, 2019


EVENTS/WELCOME BOARD:

  • Welcome Board:

    • First Wave of Menu Changes this Friday, 4/12

    • Beerster Egg Hunt 4packs available - $18

ALL:

  • We’ve had some issues with clocking in and out lately - please make sure to log any edits you have when it comes to your clock ins/outs. Otherwise you send Paige on a wild goose chase of trying to figure out when you worked! Also, if you clock out/in and then re-clock in/out, make sure to give the iPad’s a few seconds in between these two actions (wait 30 seconds). This will ensure that everything is getting processed correctly. Long story short, though, log it in the time edit log - Paige would rather find nothing wrong than go on a wild goose chase!

  • First wave of new menu changes will happen this Friday, 4/12. Details are in this week’s brewsletter.

  • Thanks for rocking Oyster Week, specifically Oyster & Beer Fest!!!! You are all awesome and Paige could not be more grateful to all of you!!!!!

FOH:

  • Keep on being awesome and diligent with packaged beer sales. Inventory looked BOMB.COM this week, so let’s keep it that way! Pay attention to what you’re ringing in and then subsequently giving to customers.

BOH:

  • Let Manny or Sarah know any feedback you have on the new kitchen layout!

Tap Room Read and Sign - April 3, 2019


EVENTS/WELCOME BOARD:

  • OYSTER WEEK IS HERE!

  • Welcome Board:

    • Oyster Week! 4/1-4/7

ALL:

  • Dishpit awareness week!!! Let’s make a collaborative effort to not let dishes pile up - take a second to run a single load through as you’re passing by the dish pit, be it FOH going to grab a new thing of napkins, or BOH as you’re going to wash your hands in between prep projects.

  • The crosswalk sign goes on the north end of the driveway in front of the yellow corner of the curb - picture is printed out and posted below the hard copy read & sign.

FOH:

  • Make sure to rinse out anything with smix in it before putting in the dishwasher (stor-n-pours, glassware, etc.). The strawberry seeds stick on glassware and they’re really hard to get off. It also sucks if you’re halfway through pouring a beer and notice a seed on the inside.

  • Please reset tables completely when you wipe them down - this includes wiping them down, resetting coasters/table tents/chalk cups, wiping off chairs, sweeping underneath and pushing chairs in.

  • Remember to be aware of our two full-day discount days - Sunday Growler Discounts ($4 off 64oz and $1 off 32oz) and Mug Club Mondays (HH pricing all day for MC members). Don’t forget to give the appropriate discounts!

  • Oyster fest tokens will be able to be used as cash starting on Sunday if people have them leftover. Please just treat them like $5 cards (so they can receive change back from them). Drop them as $5 cards as well!

BOH:

  • Keep on keepin’ on!

Tap Room Read and Sign - March 27, 2019

EVENTS/WELCOME BOARD:

  • OYSTER WEEK IS COMING Y’ALL. GET READY!

  • Welcome Board:

    • March Madness on the big screen this Thursday, Friday, Saturday!

    • Yoga & Beer this Sunday, 3/31

    • Oyster Week! 4/1-4/7

ALL:

  • Make sure you waste log when you bring chips & guac/salsa and/or tap room mix to tables if they are on a long food wait!

  • If there are 4/6qts with barely anything left in them - don’t put them back in the reach-in! Either marry it with a new one or figure out a way to use that last little bit.

FOH:

  • Please be on the lookout for a HotSchedules message/write-up in the binder regarding the sale of Oyster Fest packages! We will be pre-selling packages here at the Tap Room starting Monday, and packages will also be available for pre-sale through the web site.

  • Let’s try to instruct call-in to-go orders to come to the reorder line when picking up their food. This means they don’t have to wait as long and their won’t food go bad.

  • You may see a reusable $5 off $30 card presented to you - this can be honored at the Tap Room (even though the fine print says otherwise). There is a button for it in Square! Ask a manager if you have questions.

BOH:

  • Keep keeping an eye on au jus! That meat juice is $$$$.

  • Make sure to scrape guac when you’re getting it out of containers!

Tap Room Read and Sign - March 20, 2019

EVENTS/WELCOME BOARD:

  • OYSTER WEEK IS COMING Y’ALL. GET READY!

  • NCAA women’s playoffs are in town this weekend (12:00 & 2:30 p.m.). Beavs are the 2:30 game. There will also be a game Monday- TBD.

  • Baseball is happening this weekend as well. 7p.m. on Friday, 1 p.m. Saturday, and 2 p.m. Sunday! Get ready for a crazy weekend folks!

  • Tap Room All Staff Meeting tomorrow 3/21

  • Welcome Board:

    • March Madness NCAA basketball on the big screen - both men and women!

    • Welcome to OrangeTheory on Wednesday 3/20

ALL:

  • If we run out of tap room kids lids, don’t pull them from the pub - they’re different sizes! Please let Chris H. know when we’re running low (less than 2 sleeves) as he’s the one who orders them! For a quick reference, though, if you’re unsure as to which ones are correct, there are letters on the top of the lids:

    • CLLT = Tap Room

    • CLNT = Pub

  • Please remember to reprint tickets if there are 8 or more items rung in so BOH can work off two tickets, and then FOH can use that second ticket to start running food. Use your best judgement - don’t need to reprint a ticket with 8 pretzels (that’s easy enough to remember), but if it’s something complicated or lots of different items, reprint!

  • It’s starting to become fly season! Make sure to set up the traps at night next to high-fly areas (tap boxes, drains, etc.). Try to bus dishes and not let them pile up. In general, just be extra diligent about cleaning!

  • On the note of cleaning, please follow mopping procedures diligently! Take your time!

  • Let’s make sure to keep the swinging kitchen door closed at all times. We don’t want our customers to see dirty dishes!

FOH:

  • When cleaning the tap box, please do not use abrasive scrubbies on it as it scratches the stainless steel. Just use a white towel!

  • We are going to implement a new open/close procedure for underneath the kombucha/wine picnic taps. Openers, please grab a towel and place it neatly underneath the taps so it catches drips throughout the day. Closers, please take that towel and toss it in the dirty bin at the end of the night.  

  • There’s been some unfilled/dirty ketchup/mustards in the AM. As a pre close or closer make sure that you are marrying these AND wiping them down.

  • Closers, when sweeping make sure to hit the ledge underneath the bar!

BOH:

  • Let’s make sure to strain au jus at close really well.


Tap Room Read and Sign - March 13, 2019

EVENTS/WELCOME BOARD:

  • Oyster Week 4/1-4/17 - Get ready to sell/eat some oysters!

  • Welcome Board:

    • Final Pray for Snow on Thursday 3/14!

ALL:

  • All Staff Meeting next Thursday 3/21 at 11am - we use this meeting to touch on some bigger issues in preparation for busier days and to acclimate some of our newer staff

  • To touch briefly on chatting with parents who don’t parent - some good verbiage to use is something along the lines of “We don’t want any behavior to impact the experience of other customers!” This can then shift it hopefully so the parents understand it’s not all about them!

  • As many of you have probably seen, there is a hole in the barrel room wall! A door is going to be installed and this room will be available for special events. We will allow people to make reservations and use it as a separate special event space. It will have ~24 total occupancy. It will also be open for various in-house events such as Pray for Snow, Oyster Fest, etc.

  • Just a reminder to not place anything within 48” of the electrical panels in the breezeway. In addition, make sure to keep the areas in front of the sprinkler system risers and any other place that is squared off with black and yellow striped tape clear of items. All of these things are both fire code violations and OSHA violations. Please help us keep this area clear pallets, recycling canisters, crates, carts, boxes and anything else.

  • Great job rockin the house this weekend with all the craziness with the pub closure!

FOH:

  • We’re going to implement a packaged beer count from today until next Monday, 3/18. Openers & Closers, please count all packaged beer (both on the shelf and in the cooler on the pallet…don’t worry about the cellar stash bottles though!) and document on the spreadsheet that is in the binder. Please count individually (so per can/bottle) and try really hard to count accurately! Make sure to count after you’ve officially closed, too. Managers will then take care of the rest of the calculations.

BOH:

  • Au Jus awareness week! Make sure you’re measuring out ONLY a 2oz ladle.

Tap Room Read and Sign - March 6, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Dine Out next Tuesday 3/12 for Ducks Unlimited

    • Pray for Snow next Thursday 3/14 (Last one!)

ALL:

  • Daylight savings time is this weekend! Don’t forget to set your clocks forward on Saturday night when you go to sleep.

  • It’s Food Feedback Awareness Week! Let’s get some specifics!

FOH:

  • Make sure to swiffer under the mens urinal at shift change, especially if it looks wet or smells. On that note, please be diligent in mopping it at night, and when you swiffer the bathrooms in the AM make sure to hit it hard as well. Let’s keep that urinal area smelling good (or as good as it can smell for a urinal:P)

  • There is now a button for a side of au jus...please don’t suggest this, but if someone does ask for it you can ring it in. The button is on the Secret Menu page and it’s $2 for a rami.

  • Let’s make sure to wash the two server trays every night so they don’t get stained/nasty.

  • Always err on the side of under filling milk, kiddos can always come up for refills.

  • As we start to get busier, please be accurate and careful when ringing in/handing out packaged beer. If anything gets swapped/rung in incorrectly, please make a note of it and let Paige know so she can adjust her inventory numbers. It’s really important that everything stays accurate!

BOH:

  • Keep an eye out for managers implementing some spot tracking of various items here and there!

Tap Room Read and Sign - Feb. 27, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Emerging Sunshine Golden IPA can & draft release on Friday, 3/1

ALL:

  • We will start having a Soup 1 and Soup 2 over the weekend (on Friday one of the soups will be our dope seafood chowder). Please make sure kitchen openers are clear on which soup is which in the AM and that you communicate that clearly to FOH so they can write it on boards/ring it in correctly.

  • Let’s start/keep using borax in the floor mopping solution from here on out! The floors have looked great this past week - good job on Mopping Awareness Week!

FOH:

  • Please make sure that chalkboard writing stays neat and tidy!

BOH:

  • Rock on!