ALL:
Please make sure to check the glass bins frequently throughout the day. Glass bottles belong in the green bins specifically for glass, while broken glass goes in a trash bag, which should be immediately loaded into the dumpster.
FOCUS POINT: FIFO: Make sure we are properly rotating items (sauces, packaged beer, line items, etc.). The older dated items should always be on the top or in front of newer items.
FOH:
Please make sure that we are removing empty flats from the walk-in. We can store them on top of the dirty kegs as long as they are not piling up in that location and are taken out at the end of the night.
We got new blankets for folks to use! We are installing hooks outside that they will live on during our open hours. The opener will be putting them out at the beginning of the day and either the pre-closer or closer will bring them inside at the end of the night.
As we ramp up for Summer, please keep 4 people on Friday and Saturday evenings until at least 6:30 p.m., as our dinner pops will start getting later and it is always better to be prepared for a busy night!
Please make sure that we are checking our bathrooms throughout the day. If a trash bag in there seems to be full, take it out and change it. Please also check out the supply of paper towels throughout the day, so we are not running out.
If you notice that we are running low on silverware, napkins, or ramekins make sure to restock the supply. Run a load of silverware, if necessary and notify a manager if you think that we are running low on supply of any items.
When 86’ing items, make sure that we are fully taking it out of the system (soup and other side items, specifically). If we void an item because we ran out of it, make sure that there is no longer a number in the system.
Please make sure that we are double-checking glassware before pouring beverages or putting them away. Please try to not pour beverages before the glassware has cooled down (at least rinse them for a longer period of time in either the sink or the physical glass rinsers) to prevent the glassware from cracking.
FOCUS POINT: Being prepared: Make sure we are staffed and prepared for pops throughout the day and evening. Keep 4 staff members on Friday and Saturday evenings until at least 6:30 p.m. Also make sure to restock and reset everything during slower moments and have a plan in place for when it picks up (roles, communication, etc.).
BOH:
When freezing items, make sure it is pressed/laid flat in it’s bag so it can be thawed efficiently. Please write how many days of life it has left (ex: if it is 2 days old, it will have 5 days left)
FOCUS POINT: Dishes! Keep up on dishes! If you are prepping, please make an effort to run all/some of the dishes you used for that project to help keep the dirty dish rack from piling up really quickly.