ALL:
We have updated our hours to be open until 9 pm on Fridays and Saturdays moving forward!
We will be closed next Wednesday April 3rd to refinish the dining room floors!
FOCUS POINT: Bakery Highlight! To help kick off our TR objective of enhancing the Bakery, we will be doing a bakery highlight! These items will be swapped out every couple of weeks. Please talk about these items with customers (aim for at least 3 a shift), suggest them, tell a fun fact, etc. It will be really imperative to get feedback on these items as well and to really enhance the visibility of our amazing bakery! Please see the brewsletter for what we are highlighting first!
FOH:
Please make sure we are using the correct discounts when cashing out employee food, comping something, waste logging an item, etc. There is a reference sheet in the bar binder if you need a refresher. Please be honest when discounting employee food - if you worked less than 7-8 hours there should not be a 70% credit on your food, unless it has been approved by a manager.
Broken glass awareness: let’s try and ensure that we are fully wiping down underneath our clean glass bins (especially after a glass has been broken).
Please make sure to check in with the kitchen staff before clocking out. Offer to run some dishes through, take out recycling, and ensure that everything is up to date menu-wise (it’s always good to check in regarding numbers and whether 86ed items are back)
Happy hour beers: when ringing in 2+, you still only get $1 off that entire order. Send the first one, repeat, then discount again to make sure the customer gets the discount they deserve. Also, keep in mind that the happy hour button disappears when happy hour ends (there is a 5 min buffer) so make sure to ring in happy hour beers when you pour them.
FOCUS POINT: Bar Etiquette! Please refrain from placing dirty glassware or dishes on the bar counter regardless if customers are sitting there or not. Take dishes directly to the kitchen, set them on the dirty glassware racks, bus tubs, etc. The bar top needs to remain a clean space that is welcoming for customers.
BOH:
Please wipe down the top shelves of the make table at night as they can collect dust/flour quickly.
Let's try to check temperatures more consistently. Feel free to check the temp log periodically throughout the day and fill it out if needed.
FOCUS POINT: 86ing items! Please make sure we are double checking for more of an item before we 86 it. This may include having a second set of eyes to check the reach-in/walk-in/freezers. Please also make sure we are not 86ing items at the end of the night for convenience (hot hold items, etc.).