ALL:
Thanks for killing another busy weekend!
Starting this week we will only accept parties up to 12 people for reservations on Fri, Sat, and Sun. We want to be able to accommodate everyone as best we can and give the best service possible. If a walk in with 13 or more comes in and you can make it work then feel free to do so.
FOCUS POINT: As it is staying nicer later, if there is still business then stay open past close to a reasonable time, it is not a hard cutoff time. Communicate with each other if you decide to do so.
FOH:
When clocking in for your scheduled 15 min check-in make sure to clock in as project then clock out and reclock in as server when you are ready to be on the floor.
Make sure employees who choose to dine in on their off time are treated just like a regular customer. They should feel welcomed and comfortable coming in on their own time.
FOCUS POINT: Roles! Let’s make sure we are having roles when it is busier and sticking in them even when it is slowing down. If there are already 2 people behind the bar taking care of tickets and customers then go find somewhere else to be that will be more beneficial.
BOH:
FOCUS POINT: Food stacking order! When putting away items in the walk-in or reach in please make sure everything is being put back in the right spot to make it easy to find again. Remember that if the meat is cooked it can go above other things but if raw then cannot. Stay consistent with where things go!
Tracking: Chopped pork again! Make sure it is being weighed out and properly portioned and tracked!