ALL:
Happy Hour is back this Wednesday, July 9th! The hours for happy hour will be Sundays through Thursdays from 2-5 PM. We will have special Happy Hour menu deals, as well as three cocktail deals. All draught beer and wine (as well as Kombucha and Rootbeer) are $1 off. More details to come via the brewsletter.
FOCUS POINT: Keeping the walk-in organized and properly rotated! It is extremely important that we keep a safe work environment by keeping those walkways clear! We can all work together to keep our cooler organized and consolidated!
FOH:
Tunes, Brews, & BBQ starts this Wednesday! All reservations are full for our outside tables for this week’s Tunes, Brews, and BBQ’s. HOWEVER we still have a few reservations still available for the other three events!
The “Sip Trip” taster flights that customers will ask for via Visit Corvallis will be ringing in as $0.00. Do not worry, as this is a fully accurate price! Please ask a manager if you have any further questions!
We should be ensuring that we are resetting all tables properly. This means that table numbers should all be in a consistent location on the tables and that all chairs should be wiped down.
If you see any large debris throughout the day, please pick it up! This greatly helps out the pre-closers and closers!
Lets try and work on consistently adding feedback to our food feedback form! We have new menu items and it is very important to know what our customers think!
We do not fill corni kegs, nor any kegs, the day of. If anyone comes in trying to get a keg filled, please direct them to block15.com/kegs. “All orders need to be placed by 2pm on Thursdays to be able to pick up after 12pm on that Friday. If you place your order after 2pm on Thursday it won't be ready for pickup until the following Friday.”
FOCUS POINT: Hospitality! Our main goal is to provide great service and hospitality from the moment folks arrive, we should put that above forcing customers to follow every "rule" we have. Be genuine and use damage control when needed. We really want to focus on guests having a good time however that needs to happen while maintaining our standards as a company.
BOH:
Let’s start backing out the marinated tomatoes into 6 inch 6th pans versus 8 quarts, as this will allow for the tomato marinade to drain better before adding them to the salads.
We can prep the basil garnish ahead of time, but we should only be prepping small amounts a few times a day. We can also pre-slice a few avocados ahead of time, as it will help during our dinner rushes.
FOCUS POINT: Happy Hour! We will have some new happy hour recipes and procedures to prep this weekend! Please take a few minutes to read them over, ask questions, and give them a try!