ALL:
Thanks to everyone who was flexible and willing to work longer shifts and step in where needed last week! You all are wonderful <3
Let’s still make sure the sani water isn’t filled with hot water, and PH test when you can!
FOCUS POINT: Waste logging! With rising costs we need to make sure we waste log as much as possible! Whether it's food or a miss-poured drink. Food needs to be logged on the sheet in the kitchen and drinks need to be rung in toast and wasted with the waste discount button!
FOH:
Thank you to all who jumped in line with a handheld and showed some stellar customer service! We should keep that up when there is a line of 3 or more customers.
If you are hosting you need to stay away from behind the bar unless asked to help out. You should be by the host stand, helping bus/pre-bus, or checking in with guests. You need to be available to get to the host stand quickly for when customers come in.
Most of the beers coming out this week have some pretty cool back stories, we should be including them in conversations with customers, they are great talking points!
FOCUS POINT: Enhanced service! Keep up giving above and beyond service. Try to make at least 1 customer’s day every shift. Do something that will really make them feel special that they are dining with us.
BOH:
Thanks to everyone for helping fill in gaps this weekend and having a great attitude!
FOCUS POINT: Fry portioning! With the increase in pricing and the change in fry basket portions, make sure we are weighing out all fries and portioning correctly!
Tracking: Clam dip was practically perfect! Moving on to fries! Weigh ‘em out and waste log when needed!