ALL:
Let’s make sure we are communicating about items that are 86’d! FOH write them on the whiteboard and please check when you get on your shift. Make sure to get these items out of the computer as soon as the kitchen lets us know!
FOH:
As the bar person, make sure you are pouring drinks and having the customer take them to their table!! Please do not send them back to their table and add their ticket into the mix on the tap box. As the bar person you should be pouring their beverages so the pourer/runner can focus on QR tickets. This will really help us stay on top of getting all drinks out in a timely manner.
Let’s keep up on sanitizing! Make sure we are hitting the ipads/phones/handhelds and main toast screens to ensure we are keeping everything clean.
With things slowing down let’s make sure the bar area looks Clean and Organized! Beers should be faced and stocked in the cooler, the cocktail area should be cleared (alcohol in the crate and ice/batched out cocktails in the mini fridge), employee beverages should live on the barrel by 16a.
If we 86 a beer please try to take down the beer board if it’s not too busy so customers don’t get frustrated they see it on the board and menu if we are out of it.
BOH:
Produce awareness! Make sure the items going out are up to our standard. Take a photo if there is a lot of produce up to par with the yellow and white sticker so Sarah can follow up!