ALL:
Let’s all have a great week! Y’all rock and I appreciate you!
FOCUS POINT: ALL: Food presentation and plating! Please make sure everything has the proper garnishes, looks neat and appetizing, has the proper silverware, etc.
FOH:
With the hot weather this week please make sure the outside plants are getting watered at least twice a day. Don't forget about the 3rd hanging basket from the left on the north fence, it does not have a drip on it and needs to be hand watered.
We should ensure that we are always rotating glassware, as warmer glasses are more likely to crack when cold beer is poured in them (we should also focus on making sure that everyone is adding a new glassware holder to the dirty dish area whenever dirty glassware is run).
We should also still work on putting dirty things away and cleaning up after ourselves.
ESPECIALLY during hot days, we should make sure that we are closing the ice bin and making sure that all of our fridge doors are closed after use.
We should make sure that we date the ketchup when we refill it.
Let’s focus on organizing dirty dishes based off of the plate size to help BOH!
FOCUS POINT: Sanitation! Let’s make sure we always wash our hands after touching anything dirty, check glassware before pouring beverages, and change the sani bucket regularly!
BOH:
The onions for our burgers should be sliced at one notch larger than 1/8th on the mandolin.
The enchiladas can be plated on the small ovals in order to save our larger plates for other dishes.
FOCUS POINT: BOH: Restocking. Let’s be sure that we are setting up the next shift for success by restocking the make table, chef base, and reach-in. The morning crew should make sure the reach-in is full, so we are not running to the walk-in during dinner. The night crew should stock the make table and chef base when doing the flip so the opener is ready to roll and doesn't have washed all of the dishes that should have been completed the night before.