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!

Tap Room Read and Sign - Feb. 20, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Oregon Brewshed Alliance trivia fundraiser next Thursday 2/21

      • Beer and water trivia

ALL:

  • It is time for us to be consistent and clear to our guests regarding what is acceptable behavior of children at the Tap Room.  In order to be successful in shifting the Tap Room customer culture from a freewheeling playground to a non-disruptive place to enjoy a pint and a meal, we ask that each and every one of you to lay down the law when necessary. Again, consistency from the entire staff is key to success here. Children need to be accompanied by/near an adult at all times. There is absolutely no running/jumping/climbing at the Tap Room. Please be polite but firm, clearly letting them know our expectations for a safe and enjoyable experience for their children as well as other guests.

    *We expect that you begin this now so please review the “How to Chat with Parents that Don’t Parent” write-up prior to your next shift for examples of verbiage to use and let a manager know if you have any questions. We are working on signage to educate our guests as well.

  • The new hot tea procedure is going great, keep on keepin’ on!

  • It’s MOP AWARENESS WEEK! Please change your water frequently - if it starts to look gnarly, CHANGE IT. And make sure to use a lot of water in the bucket! You should be using at least a halfway full bucket of water. Our floors show streaks so easily so it’s imperative to make sure that the water stays clean. Also, if you notice the mophead getting nasty, change that too! We always have extra mop heads so change ‘em out!

  • No normal monthly release this month - more details in this week’s newsletter!

FOH:

  • To reiterate please don’t suggest to customers that we’ll hang on to their packaged beer in the cooler. If they ask we can (and keep the same policy with tagging it with the customers name), but don’t encourage it. People keep forgetting their beer and it’s sad!

BOH:

  • We’re going to keep weighing brussel sprouts from here on out so we can stay consistent. Numbers looked good overall, though, so let’s keep em that way!

Tap Room Read and Sign - Feb. 13, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Pray for Snow this Thursday 2/14!

    • Oregon Brewshed Alliance trivia fundraiser next Thursday 2/21

      • Beer and water trivia

ALL:

  • Prosciutto is now a Brewer’s Board option!

  • We’re going to implement a new tea protocol - FOH, please put a hop card on the tea and ring it in. BOH, the ticket will then print in the kitchen and you will ding bell to show that a tea needs to be prepared. FOH, you then can come back and turn on the kettle. Please leave the ticket in the window until the tea is officially made and ran to the customer. FOH, this should be a reminder to you that a tea needs to get made! If you have questions please ask a manager. Also, if you have any suggestions on this process please feel free to let us know! It may continue to change and be fluid so please be flexible with us:)

FOH:

  • We will be tapping some “reserve kegs” every Tuesday for the next few weeks so be on the lookout for those!

  • At shift change and at night when you swap the bucket underneath taps 13-24, actually swap the bucket out so the drip drain isn’t dripping into nothing. Also, if you notice the bus bin getting nasty swap it out/wash it!

BOH:

  • Keep on weighing those sprouts!

Tap Room Read and Sign - Feb. 6, 2019

EVENTS/WELCOME BOARD:

  • Welcome Board:

    • Pray for Snow next Thursday 2/14

ALL:

  • Make sure to practice proper calling-out etiquette - as you’re reaching out to managers, please reach out to those managers working the day that you are trying to get coverage. Oftentimes a manager who is off-duty on a specific day doesn’t know what’s going on so they may not be the best resource! A copy of the calling-out policy will be sent out to you via HotSchedules.

  • Let’s try to encourage kiddos to NOT draw on the patio with chalk. It’s hard to get off and ends up getting tracked all over the place! We have those mobile chalkboards for a reason, so if you see a kid drawing on the patio bring them out a chalkboard and let them and the parents know our policy.

  • Please ensure to sign off on all lists appropriately!!! If you are unable to accomplish a task, let someone know so they can complete it later on, or circle it so it’s obvious it didn’t get done. Please don’t sign off on things if you didn’t actually do them!

FOH:

  • When ringing in beers that get discounted (brewer’s beers, 5 years, etc.) always ring it in as normal pricing and then discount it from there. The discount should be given on full priced items.

  • No adults can order off the kids menu! Kid’s menu items are at a discounted price so we can encourage families with younger children to come in and dine and not break the bank! This is very intentional and non-negotiable.

BOH:

  • It’s SPROUT TRACKING AWARENESS WEEK. Every serving needs to be weighed going forward. Make sure when you’re weighing it that a half portion is 5oz and a full portion is 9oz.

  • Don’t overcook the ham for the hog press - no one likes dry ham!

  • Double check recipes and procedures on every shift. Sometimes things get minorly tweaked, especially early on in new menu changes, so make sure you’re doing things right!

Tap Room Read and Sign - Jan. 30, 2019

EVENTS/WELCOME BOARD:

  • Super Nebula release this weekend! Get ready to rock!

  • Welcome Board:

    • Super Nebula Release on Saturday, 2/2!

    • Super Bowl on Sunday with SOUND!!

    • Tap Talks on Tuesday, 2/5 - Your Wildlife Refuge Neighbors

ALL:

  • Hot tea is now an option on our menu! Evening in Missoula and Jasmine Green are the two options we will have.

FOH:

  • We have a glass gravy separator now! Please utilize when beers are foamy. Make sure to wash it in the FOH dishwasher only and store somewhere on the clean glass rack.  

  • Coffee cups for tea will live in a red rack where the lambic rack used to live.

  • Let's try to focus on keeping boxes and flats organized in the walk-in. If it’s a heavy packaged beer selling day, feel free to keep some flats/boxes around to package up beer in. Please keep them neat and organized, though. If you end up having a lot of flats/boxes around, instead of breaking them down and recycling, take them to the back building and store them by the depalletizer (basically to the left of the breezeway roll-up door as you’re looking at it from the inside). Ask a brewer if you have questions!

BOH:

  • Rock on!

Tap Room Read and Sign - Jan. 23, 2019

EVENTS/WELCOME BOARD:

  • Bourbon Month Bottle Release on Saturday, 2/2 - doors open at 9:30am and the release begins at 11am. All beer information is in the newsletter!

  • Welcome Board:

    • Love Potion #9 available in 16oz cans!

    • Check out new menu items!

    • Super Nebula Release on Saturday, 2/2!

ALL:

  • Please only clock in within that 5-minute window before your shift, unless you are explicitly asked to clock-in early by the folks already working. If this is the case, it’s still expected that you come onto shift prepared with all relevant pre-shift information!

  • All ½-size sides come in blue bowls, and all full-size sides come in the silver bowl. The size of the blue bowl is deceiving (it looks almost the same size as the silver bowl because of the wide lip), but portion wise it is truly half of size. FOH, please communicate this to customers if they seem concerned when getting their meal.

  • Please reset FOH mats at the end of the night after they get washed and the floors are mopped. This will help with them drying out and hopefully reduce slipperiness.

  • Any sort of invoice or office-related paperwork should go into the black metal wall holder to the right of Matt W.’s office. Please do not put them anywhere else other than this! Ask a manager if you have questions.

  • We have a large jug of Simple Green now that we will be using to refill the gallon jug that gets used at the mop sink. If you are the one to use the last of the large jug, please immediately write it on the board that we need more! This will ensure that we don’t run out and closers aren’t left with nothing to mop the floor.


FOH:

  • Tea is going to be a hot beverage option available in the near future. More details to follow once we get the kettle in house!

  • Don’t forget to write kombucha on the order form when you change an empty keg! This will ensure that we always have a backup and are never running out completely.

BOH:

  • Tuna tracking looks great! Keep on weighing it out to keep it consistent.

Tap Room Read and Sign - Jan. 16, 2019

EVENTS/WELCOME BOARD:

  • Second wave of menu changes happen this Friday, 1/18! Details will be in this week’s newsletter.

  • Welcome Board:

    • Love Potion #9 on draft and in cans on draft on Friday, 1/18!

    • Super Nebula Release on Saturday, 2/2!

ALL:

  • As of Friday, there will be no more mozzarella on the Mama Lil’s, FYI!

  • Protocol when customers call in with complaints that they are sick and think it came from us: direct them to the health department. There is a write-up that lives in the binder for you to refer to when talking to them - use this automatically, no matter what! DO NOT TELL THEM WE WILL FOLLOW UP WITH THEM. It needs to get deferred to the health department.

FOH:

  • Monthly cleaning list lives in the binder now!

  • Employee food feedback hangs on a screw near the waste log/customer feedback right inside the swinging kitchen door.

  • While we’re still low on Belgian glasses, please use tulips for any 5oz pour.

  • If you notice that we are low on any sort of monies (bundles of 1’s & 5’s, rolls of quarters, etc.), PLEASE let a manager know via text or verbally. Especially as a closer, if you have less than $10 of quarters and no back up rolls, please let the next day manager know so they can grab quarters! Same thing with bundles. Use your best judgment and let someone know so we don’t a.) run out or b.) have to make a manager run to the pub in the middle of a shift.

  • Make sure to put distro checks securely back on the cooler wall once you’ve received them. Even better, if you have time you can run them up to the distro office and put them on the first desk to the right when you walk in. We don’t want checks to run off or go missing!

  • We’ve had some concerns regarding changing beer boards during service and the safety issues that arise with that. In order to try to help this, we’ve added to the opening list the following: check the keg stock whiteboard...if there is less than 1 keg of a beer available, put that beer board on the bottom row of beer boards in service (so you’d still have empty boards on the bottom). This way, when that beer will most likely run out you’ll (ideally) only have to go up a few rungs of the ladder. This will throw off the order of beers ABV-wise, but safety is more important than order!;) If you have feedback or questions regarding this, please ask a manager!

BOH:

  • You should be using a level gray scoop for tuna!

  • When you prep a batch of tuna, weigh it and log it on the kitchen whiteboard for tracking purposes.

  • Make sure you’re turning the dishwasher vent on in the AM so the steam/condensation from the dishwasher stays under control throughout the day.

Tap Room Read and Sign - Jan. 9, 2019

EVENTS/WELCOME BOARD:

  • First wave of menu changes happen this Friday, 1/11! Details will be in this week’s newsletter.

  • Welcome Board:

    • Pray for Snow this Thurs 1/10!

    • Love Potion #9 on draft and in cans on Fri 1/18!

ALL:

  • Similar to the pub, we will be offering a 100% discount on new food items as long as you give detailed feedback. This will run for 2 weeks after each menu change.

  • We want to make sure you’re all being conscious of your own safety after closing (as well as early in the morning for you bakers)! Please lock all doors once every customer is gone. Continue to use the buddy system too...no one should ever be in the building by themselves. If you see something suspicious or if you feel uncomfortable after close, never hesitate to call non-emergency! The non-emergency number is (541) 766-6911. We will be posting this in a few conspicuous places for convenience and quick-dialing.

  • Aardvarks cannot be married as they ferment, but we can refill empty and clean small bottles from the larger bottle that lives in the reach-in. Try to do this as much as possible so we don’t have to keep ordering more and more plastic!

  • Salsa & guac should go in big silver bullets for the large plate salsa/guac plates! Hummus and queso should still go in white ramis.

FOH:

  • Rock on!

BOH:

  • Pretzel tracking this week was perfect. Good going, keep it up!

  • Hit the freezer and reach-in with stainless steel polish - it will be added to a list soon.

Tap Room Read and Sign - Dec. 19, 2018

EVENTS/WELCOME BOARD:

  • Holiday Hours:

    • Tap Room: Monday, Dec. 24 - CLOSED; Tuesday, Dec. 25 - CLOSED; Monday, Jan. 7 - CLOSED (Holiday Party!)

    • Pub: Monday, Dec. 24 - CLOSING EARLY at 4pm; Tuesday, Dec. 25 - CLOSED; Monday, Jan. 7 - CLOSED (Holiday Party!)

    • Caves: Monday, Dec. 24 - CLOSED; Tuesday, Dec. 25 - CLOSED; Monday, Dec. 31 - CLOSED; Monday, Jan. 7 - CLOSED (Holiday Party!)

  • Welcome Board:

    • Hoppy New Year! can release on Wed 12/26

    • Resilience IPA release! 100% of sales go to the Sierra Nevada Camp Fire Relief Fund.

ALL:

  • You can give people a choice of glass for glassware promo (tulip or logo pint). There’s no need to push one specific type of glass.

  • Let’s always keep one full tulip/belgian rack and one full pint glass rack on the rack in the kitchen in between the dishwasher & prep sink. This allows us to be able to quickly throw some into circulation if we get rockin’.

FOH:

  • We have a new email for reservations: Taproom@block15.com. Please use this for ALL RESERVATION REQUESTS. This will have an auto reply telling folks that we will get back to them within 48 hours.

  • Please use your discretion when putting the outside bus cart out. On very windy/blustery days it can easily roll away, so don’t put it out. In general, gauge how many people are utilizing the patio and go from there!

  • The calendar is updated with NCAAF bowl games, so make sure to look at it and turn the TV on if a bowl game is listed for the day!

  • CORNI STUFFS:

    • Keep an eye on corni fills, especially if it looks like there’s ~1 fill left. You’ll want to double check to make sure that we have a backer on draft to finish filling the corni just in case there was actually less than 1 left. If the beer is 86’d on normal draft, it’s probably best to just 86 the corni fill. We don’t want to say we have a DAB Lab fill but then there’s not actually a full fill left. If you are unsure or confused, please ask a manager!

    • Keeping on with corni fills - use the whiteboard when telling people what we have available since that is the most updated board (the chalk board wouldn’t show if suddenly we 86’d Fluffhead throughout the day, but the whiteboard would).

    • We now have a scale to use for weighing corni fills! This will ensure that they are filled fully with beer and not foam. The finished weight should be 41.7lbs, or 8.34lbs/gal. Please read the write-up in the binder for more detailed instructions. Ask a manager with questions, especially since this is a new procedure!!

BOH:

  • Make sure you’re not overpacking/overportioning salad bowls.

  • On the topic of salad, serve a singled out green salad on a small tin so fork and dressing can go on the tin and not precariously perched.

  • Queso looked good! Keep on scraping and reconstituting.