ALL:
Everyone is killing these busy days!!
Always let the kitchen know when something is changing on a food ticket, go and write it on the line ticket so everyone knows and the correct things get ran and made. It makes it easier for everyone!
FOCUS POINT: Helping out! Continue to offer help to both BOH and FOH and be eager to help with prep projects, running food, etc. if there are bodies to spare.
FOH:
When hosting, it is critical that if a table moves to then update their tab to the correct table on toast asap to help mitigate food going to the wrong place and other confusion
When stocking the togo beer cooler, only fill with full 4 packs. If there are partials either bring them to the front or make them full first.
Please check and wipe all the high chairs at night and after each use, children are messy!
FOCUS POINT: Keep up the Hospitality! Be genuine and outgoing with customers. Always initiate conversation and do not start with “where are you sitting”. Smile and make them feel comfortable and valued!
BOH:
Please only use the bottom old oven for kitchen projects at the moment. Still getting used to the new oven and making sure temps and times are still the same!
FOCUS POINT: Continue killing it and being awesome! FOH really appreciates you all!!
Tracking: Chopped pork was 1.5lb over. Doing it again! Waste log and use proper portions!