ALL:
Get ready for a busy weekend with OSU move-in!
When there is not a special on the board, please make sure to put up “Happy Hour 2 to 5” on HH days.
Make sure you are reading the brewsletter, checking Hot Schedules, keeping up with events, etc. It is important you know what is going on!
FOCUS POINT: Food feedback! Please try to get specific feedback and try to pull more from customers and write it down in the kitchen or let a manager know!
FOH:
If you have to perform any kind of damage control make sure the entire team and especially a manager are aware of the situation going on.
Please keep pushing Happy Hour, and don’t forget to use the $1 off discount for beers.
Make sure we are checking glassware before using. Check for lipstick marks, dirtiness, etc. If the whole rack seems kinda dingy then empty the dishwasher and refill it and run them again.
Reminder: please only use the electric fly swatter when there are no customers around.
FOCUS POINT: Hospitality! Engage with customers, go with the flow, tell stories, etc. Offer package beer, happy hour, talk about events. Go above and beyond!
BOH:
When backing out wings for the weekend please reserve 6 qts to be served for happy hour Sunday-Thursday. If that is not enough please cook another bag during the week and let Tyler know so we can adjust the par.
FOCUS POINT: Please do not return almost empty containers of sauces or ingredients to the walk in. If you have just enough sauce for another fifo, make an extra fifo. The sooner we get all the food in the proper container after the transfer, makes the prep list and ordering much easier.