ALL:
Let’s all have a great week! Y’all have been killing it!
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:
Happy hour is NOT on Fridays (it is only Sundays through Thursdays)
Let’s make sure that we are all knowledgeable about how to ring in the Happy Hour specials and that we are discounting everything appropriately.
We should also still work on putting dirty things away and cleaning up after ourselves.
Let’s focus on organizing dirty dishes based off of the plate size to help BOH!
We should be fully finishing tables after busing them (wiping down the table and all chairs)
Umbrella awareness - it's been windy out there and we had an umbrella bend completely sideways.
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:
We will now be changing out the rag bag in the back on Fridays versus Thursdays
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.