ALL:
Another busy weekend and everyone did great!
We are on our last keg and flats of Cider… unfortunately due to astronomical apple prices we are unable to continue making it at an affordable cost and will be stopping production for the time being. Please use that language with customers!
FOCUS POINT: Dishes! If dishes start to pile up and you have a moment, push a load or 2 through to keep up on them! Everyone can do dishes:)
FOH:
Still keep up eye contact and the slowing down with customers, pause an extra second after asking if a table needs anything and specifically ask about their food, beer, etc.
For parties over 15 people, they must email taproom@block15.com to be able to make a reservation. Do not accept them on the Ipad or over the phone. Anything 15 or less if you can make it work then accept it!
Pinot Gris will be going back to Compton Pinot Gris from Left Coast after this keg runs out, make sure to ask a manager before tapping the new one as it is a different price and a different product.
Keep trying to give coasters to every table, whether you hand them to them along with their drink at the counter or bring them to the table, be mindful and proactive about it!
FOCUS POINT: Package beer!! Let’s make sure we offer packaged beer to as many customers as we can. Work it into conversation, let people know on Sundays we have a packaged beer discount, anything to sell those cans!
BOH:
FOCUS POINT: Let's still make sure we are communicating items that we are low on, 86ed, need prepped, etc. BEFORE there is a rush so everyone is up to date in BOH and FOH. Keep the white boards and Toast updated!
Tracking: Brussel sprouts & Squash looked pretty good, about 5% short. Let’s do it again and be on top of weighing and logging!