ALL:
QR Codes will be going away soon and we will be fully just counter service. Be ready to give some bomb.com service!!
As a part of the focus point, make sure the sani water isn’t filled with hot water, that makes the chemicals ineffective, it should be more room temperature water.
FOCUS POINT: Sani PH! Please make sure we are PH testing the sani water with the tester strips. As it is getting busier and covid is still going around we want to make sure we are properly sanitizing everything!
FOH:
A toast handheld will live at the window now to be able to 86 and un 86 items, adjust tabs if needed, etc. The kitchen will tell the food runner at the window when something is 86ed and it is that person’s responsibility to take it out of the system right then and make sure everyone is informed.
Please make sure all large debris like food, napkins, etc. inside and outside is picked up during the day and especially at closing.
FOCUS POINT: End of meal check-in! Please check in with tables towards the end of their meals to offer boxes, pre-bus dishes, offer another round, etc. We should be one step ahead of the customer and not have to have them come to the counter to ask for boxes.
BOH:
The scoop for Banh mi pork needs to be kept refrigerated at all times. Keep it in a container next to the pork in the chef base.
FOCUS POINT: FOH Communication! Do not shout from the grill or kitchen at a FOH person at the register if something is 86 or un86ed. Tell the food runner in the window, or if they come in the kitchen, or walk over to them and tell them, it doesn't look good when we are yelling at them while they are talking with customers or across the bar.
Tracking: Clam dip was 5oz over, doing it for another week!