Pub Read and Sign - April 24th, 2024

April 24, 2024

ALL:

Busy weekend ahead–Saturday Market is back & several OSU Sports in town!! Friday 4/27: OSU Track all day, OSU Baseball vs UofO, & OSU Softball!! Saturday April 28th: OSU Track all day, OSU Softball, & OSU Baseball vs UofO!! Sunday April 29th: OSU Softball & OSU Baseball vs UofO!! Be ready to rock it this weekend!!
Now that the farmers market is back on Saturdays, it’s going to be harder to find downtown parking. Please be sure to leave with extra time to get through traffic & find parking.
With a busy weekend ahead & an even busier weekend next week (OSU Family Weekend) let’s be sure that each shift we are ready to go with an apron on & non-slip shoes on before clocked on. Check in with the Float, Bar Manager, Kitchen Lead on duty for your section/station—please don't assume a section if FOH–and be flexible. If you have any specific needs during shift, please let the Float know at the beginning of your shift so they can plan accordingly (if possible) to assist.

FOH:

Please don't leave sani buckets downstairs by the towel rack. Take them back upstairs and wash them.
We have some rad new Dessert/To-Go Beer Menus!! Please keep a stack of these in your apron and drop them towards the end of the meal, especially for those that are currently drinking beer. Giving guests a handful of minutes with these prior to cashing out will increase the chances of them buying beer.
With the nicer weather on the horizon, it will be tempting to prop the doors open to let in some fresh air. If it is warmer outside than it is inside, we should be keeping the doors closed to keep the A/C system from over working which will lead to condensation building up, causing water to drop from the HVAC along the ceiling (big black vent). As summer progresses, we will also want to keep the doors closed to prevent flies/mosquitoes and other pests from coming inside. Check in with a manager before propping doors!
Heads up that Lists are getting a formatting update (thanks Google Sheets haha), if you have any questions about tasks that are required for your shift please bring the List to the manager on duty and ask for clarification.

BOH:.

Tracking: Caribbean Pork–We sold 31 lb 14 oz of pork loin and used 34 lb 3 oz. We are missing 2 lb 5oz, this is an improvement from last week. We will go one more week tracking pork loin, so let's see if we can get this under our 5% goal!
Tracking: Pineapple–Over seven days we used 252 oz, had nothing on the waste chart, and sold 216 oz. This is a loss of 36 oz, or 14%. It’s more than last week, but less than we started with. Let’s keep using the 1.5 oz scoop this week (it gives a 2 oz portion of pineapple).
Prep: We are going to use the # mandolin setting for radishes.
FOCUS POINT–Line: Station Flex Awareness! We have all become very good at jumping between stations to assist those in stations who get hit all at once. Let's keep it up and remember to communicate what item has been fired or made for which ticket!
FOCUS POINT–Prep: Label Awareness! Complete labels every time--taster circled, add your initials if you back something out and taste if needed, pull old labels, etc.

Pub Read and Sign - April 17th, 2024

April 17, 2024

ALL:

Mellow weekend in terms of OSU Home athletic events! Saturday April 20th: OSU Spring Football Game!!
When sending a Sling message to a group–especially when looking for coverage–please scroll past the "Everyone" and "B15 Restaurant & Brewery" options. Choose from the position that matches what you're looking for: Cook, Cook-Prep, Server, Host, etc. Otherwise, the whole restaurant will receive your message.
Clam Linguini plating is changed to a mac bowl & served with a soup cup on the side for the empty clam shells.

FOH:

Heads up that we are adding mopping the upstairs as a nightly task on the Upstairs Closing List! We used to do this pre-pandemic and now that we are utilizing the upstairs daily we want to be sure that we are cleaning the floors adequately. When sweeping be sure to be moving tables & chairs to get the gunk under the feet so we are shuffling the gunk around when mopping.
Reminder that we need to be putting the spare chairs, high chairs, & booster seats in their appropriate places. These items belong at the top of the upstairs tucked against the wall, or over in the corner by the metal railing by the back upstairs staircase. Please don't leave them by table 7, game room hallway, or back by the server station as these are already high traffic areas with minimal extra space!
Servers, when you work a FR shift and the scheduled host gets phased, some side work has been missed. Regardless of someone's level in the company if you are scheduled for a support staff shift you are responsible to complete that side work. We understand some of you are not 100% trained as a host so please reach out to management if you need guidance on how to complete these tasks.

BOH:.

Tracking: Caribbean Pork–we sold 30 lb 11.25 oz of pork and used 33 lb10.75 oz. We are missing 2 lb15.5 oz which means that we are over portioning by 8.9%. This is about a 10% jump from last week so let's have people try weighing a portion when they jump on the grill and see if we can get this under 5% for next week.
Tracking: Pineapple–Portion size 1/4 C = 2 oz by weight. Over seven days we used 287 oz, had 10 oz on the waste chart, and sold 254 oz. This is a loss of 23 oz, or 8%, a big drop from last week. The line added a scoop that seems to have worked well. Thanks guys!
Line: With the grill now being higher than it was, please take care not to let anything get pushed back under the elements–we have already melted a shaker this way!
Prep: To help keep the sauce shelf organized, put 4 qts of things that normally go in 8 qts on the very bottom shelf, so the line will see the 8 qt first and not grab the 4 qt. If it's a 4 qt of something that normally goes in a 4 qt, put it on the 4 qt shelf behind or to the left of the old sauce.
FOCUS POINT–Line: Wipe-out Awareness! We would like to see a focus on the wipe-out (particularly on the fish side) task when we are closing the kitchen. Closing-cleaning has been looking great but the wipe-out has been lacking.
FOCUS POINT–Prep: Efficiency Awareness! Even if we're working shorter days, keep your sense of focus & urgency. Let's get the projects done and off the board!

Pub Read and Sign - April 10th, 2024

April 10, 2024

ALL:

Several home OSU Baseball & Softball games again this week PLUS home baseball & softball games at both Corvallis high schools!! Friday April 12th: Crescent Valley HS Baseball/Softball & CHS Baseball/Softball Games–all games start at 4 pm & 5 pm!! Friday April 12th: OSU Softball and OSU Baseball!! Saturday April 13th: OSU Softball & OSU Baseball!! Sunday April 14th: OSU Baseball & OSU Softball!!
Compost! Please make sure all plastic waste, including gloves and bags and kids lids, are making their way into the garbage rather than the compost.
Please keep boxes in the break room OFF the floor, because the boxes are full of paper products and the floor is occasionally wet.
Please do your best to check for an open box/container of each product when restocking–this goes for more than just food! This is important for beer rotation (always sell oldest dated beer first) to paper products. It's much more effective to count inventory when multiple boxes are not open for the same product!
FOCUS POINT: Active Workspace Awareness: Limit conversations by the banner in the kitchen! If you are standing there to read the roster board or use the information on the cork board that is totally acceptable, but for safety & respect of other coworkers hustling please don't stand there to chat/ update each other on sections for break coverage/ goof off etc. This is a high traffic area & coworkers are moving quickly through that space.

FOH:

When running the Clam Linguini Special be sure to bring a small plate for guests to place the empty clam shells on.
Reminder to use the ice scoops for scooping ice & not the plastic cups. Using the ice scoops will prevent chipping on the water glasses–It makes them look trashy and also introduces tiny pieces of plastic into our ice bins.
Please remember when behind the bar or standing at the Bar Well everyone can hear your conversation. Although we all like to have fun, we want to prioritize always providing a professional and appropriate environment for all guests within earshot to still enjoy themselves–This includes talking about how gross something was, or how an interaction went with another customer. Just because they don't respond or react doesn't mean they can't hear you!
Let’s work on time management for side work, as things begin to slow down, and before you are technically phased. This will help in that you won’t have such a huge project once phased. Also, be sure to communicate with your team working on the sidework by signing off on tasks after items are completed so they don’t get done twice accidentally– Reminder that we are sharing the workload. After officially getting phased, be sure that you communicate within your team what still needs to be done & also communicate this with the Float/Bar Manager when checking out.
FOCUS POINT: Visibility in Your Section Awareness!! Be mindful to stay present for your tables and make your rounds. Staying busy is important but we also need to make sure that we are visible in our sections. If your section is at a content moment and if you need to take a bathroom break or need a break of any kind make sure that you check in & communicate with the Float/Manager on the floor that you are needing to step off for a moment. Also, be sure that you communicate with a fellow server, even if you think everyone is fine at that moment, it's best not to leave the section without someone keeping an eye out.

BOH:.

Tracking: Pork Loin–We sold 31lb 10.25 oz of pork loin and only used 30 lb 6.25 oz. We are up 1 lb 4 oz of pork loin which means we are under portioning by 4%. Awesome job grillers! Let's keep it up!
Tracking: Pineapple–Portion size 1/4 C = 2 oz. Over six days we used 274 oz, had 4 oz on the waste chart, and sold 222 oz. This is a loss of 48 oz, or 17%. Line, please weigh a couple portions to get a visual for the correct size.
Heads up! Dog buns and sliders have moved to the prep walk-in for now.
Line: At the end of the night make sure that we are not covering the clams when we cover everything else in the chef base–we need to let them breathe a lil.
Prep: Cucumbers & pickles now have a specific size setting on the mandolin. Check the recipe/portion sheet for it.
Prep: Please double check for old labels and remove them before labeling containers.
Prep: We will back out clams immediately when they come in from Sysco. Ask a lead to show you how.
FOCUS POINT–Line: Soup Prep Awareness! When doing soup prep please do not fold or roll up your recipe and put it in your back pocket when you run for your veggies. Instead, please write a list of what you need on a piece of paper and leave the recipe upstairs so it is less likely to be lost or damaged.
FOCUS POINT–Prep: Dishwasher Awareness! Make sure dishes are sprayed clean before they go in, but don't spray at an angle that forces dirty water into the dishwasher. If dishes are coming out with residue, check the filter for gunk and make sure the jets aren't clogged.

Pub Read and Sign - April 3rd, 2024

April 3, 2024

ALL:

Several home OSU Baseball & Softball games this week! Tuesday 4/2: OSU Baseball @ 6:00 p.m.!! Friday April 5th: OSU Softball @ 5:00 p.m. and OSU Baseball @ 5:35 p.m.!! Saturday April 6th: OSU Baseball @ 1:35 p.m. and OSU Softball @ 2:00!! Sunday April 7th: OSU Baseball @ 12:05 p.m. and OSU Softball @ 1:00 p.m.!!
FOCUS POINT: Communication & Flexibility Awareness: With the weather getting nicer & the busy season fast approaching, please be flexible as we are adjusting sections to adhere to the flow of the restaurant. Outside is becoming more popular which is opening a new section as well, so kitchen please be aware of this addition as more menus will be out on busier days. Teamwork & communication during these section adjustments will be key to success!

FOH:

With nicer weather & the busy season around the corner, please don’t overly stack dirty soda cups upstairs or in the cup racks. Once we are in full swing, we will need to stay on top of washing these often. Same goes for dirty silverware pans--don’t let them overflow before we take them back.
Chalk cups! As part of shift change, we should be assessing the chalk cups. Please remove any nubbins and make sure there's a decent color variety/amount.
FOCUS POINT: Menu Presentation Awareness!! When putting menus away, please take a moment to scan front and back to make sure that they are clean and looking presentable. We’ve seen a lot of menus with chalk, beer, or food stains that have gone out to tables.

BOH:.

Tracking: Irish Cheddar–We sold 4 lb 13 oz last week and used 5 lb 5 oz. Therefore 8 oz are missing, leaving us over-portioning by 9.5% We will move on & begin tracking a secret item next week.
Tracking: PDC–Over seven days we used 192 slices, had 2 slices on the waste chart, and sold 164 slices. This is a loss of 26 slices, or 13% (about 3 slices per bag).
Make sure to keep kid's burgers in the correct rotation if you are moving stuff around on the raw shelf (pulling a burger back for the line, rearranging to make space, putting away a new kid's back, etc.)
Line: Slider buns need to go downstairs every night and stay downstairs on Fridays & Saturdays (when we don't run happy hour).
Prep: Pineapple is an allergen issue. When making that recipe, please immediately wash all dishes with pineapple residue and don't leave them hanging out in the dish pit.
FOCUS POINT–Line: Line rotation & organization! Let’s focus on not overstocking items as well. Think about what you will actively need within the next few hours/rest of the shift, NOT what we will need tomorrow.
FOCUS POINT–Prep: Fridge organization! Let's keep all the items on the line shelf clearly visible, which means that you may need to move things around when you put new backs away. If you need help rearranging, ask the prep lead.

Pub Read and Sign - March 27th, 2024

March 27, 2024

ALL:

No home sporting events this weekend!
When a third soup gets added to the soup well, check in with the line lead before putting it in toast/on the specials board.
Make sure that we are not standing in front of the safety mirror in front of the kitchen, we need to keep that line of sight open for safety.
FOCUS POINT: To-Go Order Awareness!! Lets make sure we are all taking that extra moment to make sure all togo food is properly labeled and all of the correct food and beverages (slaw, soup, togo beers,etc..) are going out with the ticket.

FOH:

When closing upstairs as the server, make sure that we are moving tables and sweeping underneath those spots.
Reminder that happy hour food is in dine-in only and not available to-go.
When a customer wants to sub grilled onions, use the ADD grilled onions button rather than sub so they are charged properly.
When a cup rack is full, remember to bring it back to the dishpit and bring an empty one back to the bussing station.
FOCUS POINT: Napkin Awareness!! When running food, reminder to bring one napkin per person to the table. If you see napkins already on the table, ask if they need more before placing them on the table.

BOH:.

Tracking: Irish Cheddar: Over the last week we sold 5lb5oz and used 6lb3.75oz. We are missing 14.75oz which means we are over-portioning by 14.8%, huge improvement from last week!
Tracking: PDC: Over 4 days, we used 135 slices and sold 116, 2 slices on waste chart. This is a loss of 17 slices but when considering the end pieces that do not get used for sandwiches this is a great start!
Line: With our new mise on the new make we need to be flipping 9pans nightly. This includes the three garnish 9pans (radish, lemons, jalapenos).
Line: We recently added a maintenance sheet for knife sharpening, make sure we are sharpening knives and marking it off as complete.
Line: When boxing up togo orders, make sure we are writing the ticket number on all of the boxes so that orders do not get misplaced.
Line: There are now test strips by the sanitizer refill station in the kithcen. When doing temps, test it with the strip and record that number on the sheet just like we do the dish reading.
Prep: Please put meatloaf, sausages, and turkey burgers in metal pans..
FOCUS POINT–Line: With this being the first week after adding sani refresh to the temp sheets, lets focus on changing sani buckets every time we do temps.
FOCUS POINT–Prep: Find a project you havent done in a while and try it out! Putting away orders, changing sani buckets, weekly cleaning, etc…

Pub Read and Sign - March 20th, 2024

March 20, 2024

ALL:

HUGE OSU sports weekend. WBB is hosting the first round of March Madness and we also have a baseball homestand this weekend. Make sure to check the whiteboard when starting your shift to stay up to date with these events!
The door from the alley to “no man's land” must remain locked in the evenings for both safety of our staff and products. Please make sure if you use this door at night that it stays locked when you reenter the building.
Paper products now no longer need to be put on the transfer sheet! This mainly includes single use items (TP, paper towels, hand soap, etc…). Any other food, bar, or beverage items will still need to be transferred via the transfer sheet.
FOCUS POINT: Clock-in Awareness!! Make sure we are all clocking in on time ready to go with necessary items. Also at the end of your shift don’t forget to clock out!

FOH:

After washing ketchup pumps, please pump it a few times to ensure that all of the water is pumped out before placing it in server stations.
If you use the last of something (toilet bleach, paper towels, etc…) please make sure to restock that item.
The peppermint oil used in the bathrooms is extremely potent, remember to use it sparingly.
FOCUS POINT: Rug Placement Awareness!! A message has recently been sent out outlining where all of our rugs are placed for service. Please remember to reference this when opening so that all rugs are being properly utilized.

BOH:.

Tracking: Irish Cheddar: We sold 2lb 15oz but used 3lb 12.75oz. We are missing 13.75oz which means we are overportioning by 22%.
Line: Remember to slow down and check tickets for appetizers before firing entree so appetizer and entree are not up at the same time.
Prep: Thanks to people stepping up to put away orders who don't usually do it! If you are not 100% sure where an item lands, check in with the lead so they can guide you in the right direction.
Prep: As Gloria is going to be low for a few weeks, we will have a substitute keg of Sunshein for all Gloria recipes.
FOCUS POINT–Line: Great job with all of the deep cleaning projects last week! Let's make sure we are taking a little more time everyday to clean kitchen equipment so that less deep cleaning will need to be done in the future.
FOCUS POINT–Prep: Do not take a project off the board unless you have verbally confirmed with the person who did the project that it has been completed.

Pub Read and Sign - March 13th, 2024

March 13, 2024

ALL:

We have a quieter week of OSU Sporting Events this week! Saturday 3/16 ALL DAY: OSU PNW Track Invite
The little individual foil wrapped butter pats have been tossed out. We are not going to replace them because we don't use them often enough. In the instance that someone wants butter we can get a square cut off from prep.
Repeat from last week: If you see empty boxes that need to be broken down in the break room, cellar, Soda Bib Boxes, & restock area please be sure to break them down & recycle them!!
We now have a button for adding 1 scoop of Mac Sauce!!
FOCUS POINT: Huge Shout Out of Appreciation!! This weekend was slammin’ & everyone killed it!! The entire team was on top of the madness and had awesome attitudes throughout it all! Any hiccups were also handled efficiently. Guests saw how well we were working together & mentioned that our staff were some of the kindest in the restaurant industry! As we dive more into the busy season let’s be sure to give prop’s to one another as we are one amazing team!! In other words, “Who have you high fived today?!”

FOH:

We have a new vacuum! Please be gentle as the last one seemed to break due to the power cord being pulled too far out from the main unit (there was about 3in of exposed wires).
When running food tickets or placing them up on the ticket rail, please put them in time order (oldest tickets to the right, newest to the left) and run them in order of oldest to newest tickets. We all want to run our own tickets, but should be focusing on getting food to guests when it’s hot.
Remember to be diligent about emptying bus tubs, silverware pans, and drink racks often throughout the shift. If we stay on top of these pieces, we can avoid running out of items during a busy rush.
Reminder to update the kitchen on table seating when working with no host at lunch/late night. When we are slowing down, the kitchen utilizes that time to run breaks, clean, & restock so it is important to communicate what has been sat so they don’t get overwhelmed with an unexpected rush without enough support on the line.
FOCUS POINT: Updating Available Tables on the Host iPad! Let’s be sure that after cleaning & resetting a table that we mark it on the iPad as AVAILABLE or let the host know to do so–especially upstairs tables! Hosts having to run upstairs to check availability / help bus leaves the host stand unattended for too long when busy–sometimes they can’t get up there at all to check! If the iPad is up to date it helps keep the flow going smoothly whether during lunch when we don’t have a host or during dinner when we do have a host–the iPad is a key point of communicating where to seat guests.

BOH:.

Tracking: Mac Sauce–Over the last week we sold 36lb 6.75oz of mac sauce and used 39 lb 2 oz, we are missing 2 lb 11.25 oz leaving us at a 7% loss. Y'all have done an excellent job scoopin’ cheese sauce in the last 3 weeks! Moving on to tracking a secret item this next week.
Tracking: Kimchi–Portion is 1/3 C, or 3 oz. Over seven days we used 281 oz, had 3 oz on the waste chart, and used 276 oz. This is a loss of 2 oz, or 0.7%. Right on track with the last period, and spot on.
Line: When selling tickets pin the ticket under the bell or visibly under a plate so the ticket won’t get lost/blow away.
FOCUS POINT–Line: Let's focus on station organization by making sure we are stocked up on food, plates, To-Go containers, spatulas, mixing bowls..etc before a rush!! Keeping stocked up will make sure that we are prepared and that we won't have to grab these items when we get super busy.
FOCUS POINT–Prep: Let's be strategic & proactive about closing. Start backing things out (and running dishes!) early so we don't have a dish pile. Floors and dishpit take the longest time so they are the highest priority to start--someone should be sweeping if others are already started on the smaller closing tasks, and whoever is running dishes should be wiping down the dishwasher/setting up to close the dish pit.

Pub Read and Sign - March 6th, 2024

March 6, 2024

ALL:

We have several OSU Sporting Events this week! Thursday 3/7: OSU Baseball & Men’s Basketball !! Friday 3/8: OSU Softball, OSU Baseball, & OSU Gymnastics!! Saturday 3/9: OSU Baseball, OSU Men’s Basketball, & OSU Softball!! Sunday 3/10: OSU Softball, OSU Baseball, & OSU Wrestling Pac 12 Championships!!
If you see empty boxes that need to be broken down in the break room, cellar, restock area please be sure to break them down & recycle them. Downstairs in no-man’s land prep has a pile that you can add them to (ask first) if you don’t have time to take them all the way up to the cardboard recycling bin.
When taking to-go orders over the phone, please include the time it’s due (when you told the guest they can pick it up) in the Tab Name so that the kitchen can see what time we have quoted the guest. BOH, please keep an eye out for these times so that we can get hot and fresh food to our guests.
FOCUS POINT: Block 15 Handbook Updates Awareness!! Have you read the new updated Dress Code? Have you read the notifications on Sling in regards to the Block 15 Handbook updates from HR? If you have any questions about the dress code please ask a manager or Shelby. If you have any questions that pertain to the Block 15 Handbook in general please don’t hesitate to reach out to Shelby as well.

FOH:

When filling chalk cup containers let’s be sure that we are tossing the ugly lil nubby ones, or if the pieces of chalk seem dirty let’s be sure to toss them. We want to be sure that we are keeping up on this as the chalk tables are a cool feature we offer our guests & having them available & presentable is nice for our guest experience!
FOCUS POINT: Table Reset & Cleanliness Awareness! Let’s be sure that we are wiping down the table and all chairs/benches, wipe the table tent and salt and peppers, and check the floor for debris. We’ve often seen napkins and food under tables that have already been marked clean. Please take a moment to do a thorough check!

BOH:.

Tracking: Mac Sauce–We sold 36 lb 11.25 oz of mac sauce and used 40 lb 8 oz. We are missing 3 lb 12.75 oz. This means we are over-portioning by 9.4%. We will track Mac Sauce another week.
Tracking: Kimchi–Portion is 1/3 C, or 3 oz. Over four days we used 230 oz, had 3 oz on the waste chart, and sold 225 oz. That is a loss of 2 oz, or 0.8%. Looking awesome, and will track a full week to see if this stays consistent.
Let's start saving veg scrap from celery and carrot sticks also, when you can.
If you see slider buns upstairs on Friday or Saturday, please take them to the walk-in.
Line: When filling a sauce bullet let's make sure it is 75% full to ensure customer and company happiness.
Prep: Make sure the prep sink strainer stays in the drain. If it goes through the dishwasher, put it back right away.
Prep: Soda BIBs must go on the rack, not on the floor. lf you need help, ask!
FOCUS POINT–Line: New monthly specials begin this Wednesday! Be sure to read the procedures prior to your shift so that we can execute them easily!
FOCUS POINT–Prep: When we receive orders, grouping, rotating, & putting items in the proper place is critical. If unsure how to organize or where something goes (or need help getting it there), please ask!

Pub Read and Sign - February 28th, 2024

February 28, 2024

ALL:

We have several OSU Sporting Events this week! Thursday 2/29: OSU Baseball @ 5:35 p.m & Women’s Basketball @ 7 p.m.!! Friday 3/1: OSU Baseball @ 4:05 p.m. & OSU Gymnastics @ 7:00 p.m.!! Saturday 3/2: Women’s Basketball @ 12:00 & OSU Baseball @ 1:05 p.m.!! Sunday 3/3: Women’s Basketball @ 12:00 p.m.!!
When putting paper towel orders away, please make sure Caves allotment lands in the caves stack on the backside of the changing room! The opening bartender and/or prep lead will know what goes where.
FOCUS POINT: Teamwork & Communication Awareness!! We have a busy week ahead of us with all the OSU Sporting Events and with the last few days of Bourbon Month’s (it’s a Leap Year), so let’s be sure that we are communicating 86’d items, calling our safety calls, pre-bussing, stacking like dishes with like dishes in the dishpit & communicate with your LEADS/FLOATS/LINE LEADS if you have any questions or need assistance.

FOH:

The downtown pub does not have ADA-accessible restrooms currently, but both restrooms at Caves are ADA-accessible. If you have a customer that requires one, please show them to Caves for those restrooms. For further details, please be sure to read Laura’s message on Sling.
When running food & only taking a portion of the ticket be sure to communicate with the person following you what you have in your hands. If you don’t have a follower be sure to utilize the POS by marking the items you are running on the ticket as fulfilled, so the next person in the window can see what still needs to be run on the ticket.
FOCUS POINT: Food Running Details Awareness! When running food or assisting be sure to slow down & take the extra second to pay attention to the details on each ticket–look at the specs on each order to ensure accuracy. Let’s be checking sauces on the order and proper utensils / napkins. Before dropping orders at the table, be sure to double check table numbers on the ticket, & be sure to clarify with the table what items you have in your hand before setting them down ensuring the items belong to them. Also, don’t hesitate asking questions to the Line Lead if unsure of what item is which in the window! This goes for all In House orders & To Go Orders.

BOH:.

Tracking: Mac Sauce Tracking looked amazing this week. We sold 39lb 8.25oz of mac sauce and used 40lb10.5oz missing 1lb2.25oz this means we are over-portioning by only 2.9%! We will continue tracking Mac Sauce this week.
FOCUS POINT–Line: A big shout out & thank you to everyone for taking the initiative on all the extra tasks we got done this week! Projects such as boiling out the fryers, deep cleaning the dish-pit, scrubbing the bottom of pots and pans, all the way making & prepping multiple soups a day–this allows our kitchen to run more efficiently. THANK YOU!!
FOCUS POINT–Prep: A big shout out & thank you to the prep team for staying on top of daily tasks & kicking booty while Tivey was away!! The team crushed it every day & our leads did a killer job keeping the kitchen running very efficiently!! THANK YOU!!

Pub Read and Sign - February 21st, 2024

February 21, 2024

ALL:

Final Bourbon Month Event: The WINTER WARMUP is taking place at the Tap Room FRI Feb. 23-SAT Feb. 24th!
FOCUS POINT: Food Feedback Awareness!! Challenge yourself to get one item on the feedback sheet per shift. Feedback can be positive (what guests enjoyed about the food item), and feedback can be negative (what guests didn’t particularly enjoy about the food item–what we can improve). Feedback on new items, daily specials, monthly specials are extremely helpful, but any food feedback is valued!

FOH:

The Tap Room still has Elijah Craig 18, Blood Oath Pact 9, & all of their Monday Bourbon Releases!! Since we are out of both Elijah Craig & Blood Oath let guests know to visit the Tap Room if they want to fulfill those stamps!
When dropping menus off at the host stand, please take a moment to help put them away for the hosts, or stack them into a neater pile. This is a very visible space to guests, and our hosts/food runners do a lot to support us–let’s help make this part just a little bit easier!
When restocking bottles, please wipe each bottle before placing it in the beer cooler–they are no longer in boxes in the cellar and they can get dusty/sticky (from the RB explosion).
Friendly reminder to do regular rounds to the Brewers Bar, Rail, & Game Room when bussing & wiping tables.
Reminder that we should be breaking down boxes & cardboard after restocks. Please do not leave piles by the beer cooler, in the cellar, or in the brewery downstairs.
If you are not actively getting drinks from the well, or if your drinks are not up in the well quite yet, please don’t stand in the well. The bartenders will do their best to get your ticket once they fulfill the tickets in order–oldest to newest ticket. While we do enjoy your company, this is an active work area, & we want to be sure that our coworkers have the space to tray up their drink orders as well.
FOCUS POINT: Do the Task BEFORE Signing Item Off on Task List Awareness! Please be sure to do the task at hand (Shift Change, Closing List, Opening List, etc.) BEFORE signing off for it. For example, Aardvarks need to be put into the Bar Cooler at night–this is on the Server Closing List. BEFORE checking this task off of the Server Closing List be sure to accomplish the task of putting the Aardvarks away first. Aardvarks have not been getting put away at night & the task is getting signed off.

BOH:.

Line: 1/18th pans and short 1/9th pans should stay upstairs, don't bring those to prep when taking plastic down.
Tracking: Secret Tracking this week was Biscotti! We sold 23 creme brulees and used 21 biscotti, so 2 were served without biscotti. This week's tracking will be Mac sauce.
FOCUS POINT–Line: Dish Pit Cleanliness Awareness!! Let’s be sure that we are not only focusing on dishes, but the machine itself–the filters should get a scrub down & rinsed throughout the shift.
FOCUS POINT–Prep: Sauce shelf organization Awareness! When writing the prep list Sunday, the sauce shelf was pretty disorganized which led to a couple sauces being made that should not have been–This also applies to the line for those filling fifos. Let’s be sure that we are keeping the sauces organized–keeping like sauces with like sauces!

Pub Read and Sign - February 14th, 2024

February 14, 2024

ALL:

This weekend we have multiple OSU Athletic Events in town: Friday Women’s Basketball Vs. UCLA @ 7 p.m., Saturday Gymnastics @ 11 a.m., Saturday Men’s Basketball Vs. OREGON DUCKS @ 7 p.m., & Sunday Women’s Basketball Vs USC @ 12 p.m.!!
Bourbon Month Events This Week: Wed. Feb. 14th Caves Bourbon Dinner–Sold Out!!
We are adding a “Malt Vinegar” prompt to the Fish & Fry button. This isn’t meant as another step for the line to grab malt vinegar, but it is a way to ensure that a food runner/server can bring the malt vinegar to the table.
The walk-in door has been lubed, so be careful opening/closing it as it requires much less force now.
FOCUS POINT: Stay on Task Awareness!! Staying on task while keeping non work & work conversations that don't pertain to current service to a minimum. While we all want to enjoy our shifts we also want to respect our coworkers' time whether they are actively working or just sitting down post shift. Let's be sure that we are still focusing on tasks that need to be done i.e. bussing tables, cleaning projects, etc.

FOH:

The Tap Room still has Elijah Craig 18 & Blood Oath Pact 9 (we still have some Blood Oath Pact 9 at the pub), so if guests are really wanting to use Elijah Craig 18 as one of their Bourbon Passport options please let them know that it is available at the Tap Room!
Friendly reminder that we should be initialing bourbon stamps! It helps to stamp them as you go so that nothing gets forgotten & the guest taking the time (and $$) to complete the Bourbon Stamp Book gets the credit for their Bourbon.
FOCUS POINT: Bus Station/Dish Pit Organization Awareness! Please stack dishes in the bus bins/dish pit as “like with like”. Take an extra moment to help keep these areas tidier and make dishwashing more efficient and easier on our co-workers! It helps to put salad/pasta bowls, enchilada boats, and spin dip boats all in one bin as well (plates & soup cups/bowls in the other).

BOH:

Line: Now that we have backup shakers, please swap them nightly rather than leaving the seasonings in soup cups overnight.
Tracking: Sweet Fries–2/5 thru 2/12- We sold 111 lb 4 oz of sweets and used 115 lb 2 oz, missing 3lb 14oz. This means we only over-portioned by 3.3%. Great job everyone! Going to move on to tracking a secret item this week.
Tracking: Fries–Over one week we used 8,805 oz of fries, had 76 oz on the waste chart, and sold 8,292 oz. This is a loss of 437 oz, or 4.9%. Still looks great!
FOCUS POINT–Line: Sweeping Hard to Reach Spots Awareness!! Let’s focus on sweeping those hard to reach spots such as between the fryers & under make-tables. We have been good about keeping the floor in general swept, but if we can hit these hard to reach spots multiple times a day we will become unstoppable!!!
FOCUS POINT–Prep: This week, choose a project you haven't done in a while. How does your time compare to our goal time?

Pub Read and Sign - February 7th, 2024

February 7, 2024

ALL:

This weekend we have multiple OSU Athletic Events in town: Thursday Men’s Basketball Vs. Washington State @ 7 p.m, Friday Gymnastics Vs. UCLA @ 8 p.m., & Saturday Men’s Basketball Vs. Washington @ 4 p.m.!!
Two Bourbon Month Events This Week: Tues. Feb. 6th Dine Out for 4 Spirits (tasting from 6 pm-8 pm) at the Pub, & Thursday Feb. 8th Tasting with Uncle Nearest at the Tap Room.
FOCUS POINT: Communication Awareness!! With business picking up, let's be sure that we are communicating to the Kitchen Lead (not the fryer side) when we need to fly a ticket or when we have a special request. Please go around to the Lead calling tickets and don't shout through the warming window as most often the Lead will not hear the request.

FOH:

When running food let’s make sure that we are reading specs so that we run the correct food to the correct table. With us getting busier it’s a good reminder to slow down and double check to make sure we don't unnecessarily overwork the kitchen by taking the wrong food items to the incorrect guest causing us to fly already made tickets.
Friendly reminder that we should be initialing bourbon stamps! It helps to stamp them as you go so that nothing gets forgotten & the guest taking the time (and $$) to complete the Bourbon Stamp Book gets the credit for their Bourbon.
Aardvarks must be refrigerated overnight! We have been finding more & more that this is getting checked off the closing list but not happening.
FOCUS POINT: Slow Down Awareness! While we are getting busy and we are working hard, be sure to slow down, double check your orders before sending, and slow down when carrying trays--things can spill or fall (or you can fall). Slow down, be mindful of where you are, look & call your safety calls (corner, behind, sharp, hot) as this will also help to avoid accidents, injuries, or spills.

BOH:.

Bread rotation. Please pull bread from top racks (it may be pushed to the back of the rack, so take a look) before pulling bread from the lower shelf. The bread on the top racks will always be older–use 1st! Also, please take slider buns down to the fridge at night, since they are made by our bakery and will mold if kept at room temp for days.
Let's make sure that we are following microwave time procedures for all products. If you feel something needs more or less time, speak to your manager so we can review said procedure and make any needed adjustments.
Prep: Oysters are packed in ice, so please unpack them on delivery so that ice doesn't melt in the walk-in.
Prep: Please unpack ground pork on delivery, as that comes frozen, and be extra careful to keep a clear rotation with all our raw meats.
Tracking: Sweet Fries–The three days of tracking sweet fries we sold 69 lbs and used 71 lbs 13.5ozs, with one pound on the waste chart. That means we are missing 2lb13.5oz and we are over portioning by 3.9% with a goal of 5%. Good start, but we will track another week to ensure we are still under our goal!
Tracking: Fries–Over one week we used 11,786 ozs of fries, had 48 ozs on the waste chart, and sold 11,540 ozs. This is a loss of 198 ozs, or 1.6%. This is a big improvement from last week, and we are going to do one more week to make sure it keeps looking good!
FOCUS POINT–Line: Scale Usage Awareness!! Excellent usage of the scale on the fry-side team!! We have another week that we will be tracking both varieties of fries–let’s keep it up Blockstars!!
FOCUS POINT–Prep: Thanks for your excellent teamwork, communication, and hustle over the last couple of weeks. Keep it up!!

Pub Read and Sign - January 31st, 2024

January 31, 2024

ALL:

Bourbon Month Food Specials are releasing WEDNESDAY & Bourbon Month Kickoff is this THURSDAY!!
Monthly Food Specials Releasing Wednesday: Southern Fried Oysters–Pairs well with Kriek, Bourbon Bacon Patty Melt–Pairs well with Super Nebula, & Brewers Cheese Plate–Pairs well with Super Nebula Cherry Dog.
Thursday Draft Release = Super Nebula & Kriek!
Friday Draft Release = S.N. Breakfast, S.N. Cherry Dog, & Sticky Hands Marmalade!!
Saturday Beer Release = All bottles & cans!! Limits will be per person: Super Nebula-6 bottles, S.N. Breakfast-3 bottles, S.N. Cherry Dog-2 bottles, Kriek-no limit.
Bourbon Month Events this week: Friday Feb 2nd Brewer’s Dinner at the Pub–Sold Out, Saturday Feb 3rd Curated Pairing & Open House at the Tap Room–Sold Out.
The Bourbon Month Newsfeed on Sling will keep us all up to date on everything we need to know as we progress into the month, so be sure to stay up to date & read your messages prior to each shift!
Reminder for when guests ask: Bourbon Stamp Books cannot be shared–meaning two people can share bourbons, but only one passport will be stamped & only one person can receive the prize/be invited to the Completer’s Party.
Friendly reminder that clocking in up to 5 minutes before a scheduled shift is ok & approved. Anything earlier than 5 minutes needs to be approved by a manager first.
When taking out trash & compost, remember to take out the whole bin to avoid the bag ripping & creating a mess!
FOCUS POINT: Spatial & Safety Call Awareness!! With a busy month coming up, remember to slow down around corners, call your safety calls (corner, behind, hot, sharp), and be aware of your surroundings to avoid accidents or injuries.

FOH:

Table Maintenance: We are heading into Bourbon Month and pre-bussing is going to be a key factor for our Hospitality during this very popular time of the year! During Bourbon Month pre-bussing glassware will also be important as guests may enjoy a bourbon or two (glencairn glasses go directly to the bar).
Ice scoops should be used when filling soda/water glasses, not the cup itself. Using a cup to scoop ice can cause the plastic to chip and get in the ice bin.
Before heading on break be sure that you are verbally checking in with the manager on duty & let them know that you are headed down. Managers may know you are about to go on break soon but it's good to let them know when you aren't physically on the floor anymore so they know who to communicate with.
Let’s all be sure that we are maintaining & clearing the server bus station in the kitchen (bus tubs, silverware, etc). This helps to prevent us from running out of items during the rushes. Also, when we don’t have a dishwasher, everyone should be running a couple of loads when we have a moment.
FOCUS POINT: Menu Quality Awareness! Be sure to be pulling menus after taking orders in order to preserve quality when possible. It's ok if a guest wants to keep a Beer Menu/Bourbon List at the table for future reference, but clearing menus will also create a more comfortable & less crowded space for guests. We should be actively assessing the quality of menus throughout the day & recycle the stained/wet menus. We would rather print out more menus than put a stained or extra wrinkly menu in someone's hands–this is one of the physical aspects of service that the guest gets the closest look at.

BOH:

FOCUS POINT–Line: Bourbon Month Food Specials Awareness!! With the new monthly specials coming out we should be reading procedures prior to your first shift on the line. If you have any questions please reach out to a Lead or Manager.
FOCUS POINT–Prep: New Specials Awareness!! Check with the lead if you have any questions on the procedures.

Pub Read and Sign - January 24th, 2024

January 24, 2024

ALL:

This weekend we have multiple OSU Basketball Games coming at us!! Thursday Men’s Basketball Vs. Arizona @ 8 p.m, Friday Women’s Basketball Vs. Colorado @ 7 p.m., Saturday Men’s Basketball Vs. Arizona State @ 4 p.m., & Sunday Women’s Basketball @ 12 p.m. vs. Utah!!
The new Ciabatta & Banh Mi buns will begin to roll out this week!! Please take the time to get feedback on these items and add them to the Food Feedback Sheet in the kitchen–the bread to sandwich ingredient ratio is going to be stellar with these updates! A lot of intention and thought went into these buns, and we truly appreciate feedback!
FOCUS POINT: Bourbon Month Info Awareness!! Next Thursday is Bourbon Month Kickoff and a lot of information is going to be streaming out so be sure to stay up to date with messages on Sling, the Brewsletter, and never hesitate to ask managers or leads if you have any questions!! Bourbon Month is going to be a good time so let's get our guests super excited for all the amazing events that will be taking place to go with it during February in Corvallis & Portland!! Did someone say Bourbon?! Yes Please!

FOH:

Bee Stings need to be refrigerated overnight. Keep an eye out on the Server Opening & Server Closing List as pulling the Bee Stings out for the day to keep at room temperature & refrigerating at night will be added.
Table Maintenance: Friendly reminder to wipe & sanitize the table tents when we are wiping down & bussing tables. The Bourbon Month QR codes and advertisements are currently in them so it’s ultra important to keep the table tents looking fresh so that we can guide guests to more information & get them stoked for all of the events coming!
Scheduled Shift List Completion: Sometimes we can get scheduled in different roles on the floor which is great and thank you for your flexibility! For example, if you are a Server and get scheduled as a Food Runner we need to be sure that the Food Runner Lists still gets completed. Every position on the floor has tasks that need to be accomplished daily that benefit the team as a whole, so please make sure we are checking lists for the role you are scheduled for that day. If you have questions about certain tasks please ask for clarification.
FOCUS POINT: Hospitality: Let’s get our guests hyped! Whether a guest is really enjoying a certain beer & they are taking some packaged beer To Go, or if a guest is wondering what the Bourbon Month Table Tents are all about let’s be sure that we are excited & guiding them to the best information! An easy way to bring excitement for packaged beer is to mention that every Sunday is Sippin’ Sundays and we have 20 % off all packaged beer & $5.00 select Crowler Sales!! You can also pick your favorite Bourbon Month event (Corvallis or PDX) and get guests stoked on an event!

BOH:.

Line: The bucket for empty fifos needs to be getting washed nightly.
Closing Dishwasher: Be sure to wipe down the plunger/well area of the dishwasher–doing this helps cut down on that insidious creosote type stuff. This is currently on the closing list so let’s be sure not to skip it.
FOCUS POINT–Line: Ciabatta Awareness!! With our new ciabatta hitting our kitchens this week, it is imperative we are following procedure and nailing our goals every time!
FOCUS POINT–Prep: Trash & Recycling Awareness!! Keep an eye on the trash, compost, and recycling, and take them out when the bins are full.

Pub Read and Sign - January 10th, 2024

January 10, 2024

ALL:

The start of the year has been quiet so far, but this weekend we have OSU Basketball coming at us!! Thursday Men’s Basketball Vs. Stanford @ 8 p.m Friday Women’s Basketball vs. Arizona @ 7 p.m., and Sunday Women’s Basketball @ 7 p.m. vs. Arizona State.
Employee beverage off, 25% packaged discount and 5 Year discount is now acceptable on all Block 15 wine.
The $1 "in house pour" upcharge on In-house Cans is now waived for Employees ONLY for when we are out of draft but still have cans remaining.
FOCUS POINT: Removing Old Tape off of Containers Awareness!! If you use the last of something be sure to take the tape off of the container BEFORE placing it in the dishpit.

FOH:

When swiffering the bathrooms be sure to close the lids on the swiffer pads—when left open they dry out and we have to waste them!
Under the server station ice bin in the kitchen there is a gap between the pipes & they will drain water onto the floor when the pipes don’t line up. Be mindful that these pipes do not connect so if you bump or move the pipes when placing items below the ice bin water will flow onto the floor & double check that the pipes are aligned.
FOCUS POINT: Wiping Tables Awareness!! When wiping down tables, be sure to wring out the towel super well before wiping them down. If you do use a wetter towel, make sure to use a dry rag after to fully dry the table & before seating guests at that table. Guests do not want to sit at a wet table and it ruins our menus as well!

BOH:.

We just received new shop vac heads, but everyone should still be careful with the shop vac so that we don’t break the heads!
Line: Openers, check out the procedure for grilled mushrooms found on the fry freezer, and make sure you are cooking them with butter and garlic.
Line: Pasta water on the line should always be salted with kosher salt. The ratio is Tablespoon of salt to every gallon of water. You do not need to re-salt as it evaporates and more water is added, but if the water is fully changed out mid shift, it should be re-salted!
Line: Openers, after making & backing out the soup if you get any black residue from the soup pots on you please wash hands & arms thoroughly before resuming opening duties. This is to ensure we don't have black smudges all over dishes, cutting boards, & surface spaces in general.
Prep: When you do bread pull, check the dates on the buns & make sure you are pulling the oldest first! Breadstop rotates their buns when they deliver, and they tend to put the older buns down on the left side, off the main table, if there are too many to stack on the table. Therefore, the ones right in front of you on the table may not be the oldest!
Prep: We are going to switch to using Joy from CANS for blue cheese dressing. They will be in the walk-in. Please do not pull from other Pub inventory as these are accounted for differently. Please have a lead check in with the bartender when we are out so more can properly be transferred.
FOCUS POINT–Line: Dish Pit Cleanliness Awareness!! Double check items coming out of the dishwasher for any black smudges and be sure to scrub them and rewash.
FOCUS POINT–Prep: Sani Bucket Change Awareness!! Keep on top of the sani bucket change schedule, & make sure to test the chemicals, & take the sani time off the board, so we know it's been done.

Pub Read and Sign - January 3rd, 2024

January 3, 2024

ALL:

Happy new year everyone! We had a busy week last week so thank you all for all your hard work! <3
OSU Basketball has started conference play so expect some pushes before and after games moving forward.
New January specials will be coming out on the 3rd!
FOCUS POINT: Sick Season Awareness!! We are entering sick season! If you are not feeling well, remember to follow the proper calling out sick procedures.

FOH:

Please do not stack any bar glasses in the gray racks as this will cause them to chip and break.
Remember to send messages when requesting time off otherwise your request may not be approved.
While mistake/tester food is available to our staff, please just take a quick bite and evaluate the food then continue on with other tasks.
When scooping ice, use the ice scoop and not a plastic water cup. The water cups will chip and plastic will be in the ice bin which is unsanitary.
FOCUS POINT: Shared Space Awareness!! When the kitchen is busy please move conversations to outside of that space. If you have a moment to eat some wasted food, check with the kitchen to see if they need assistance beforehand.

BOH:

Line: When we are doing the make table cutting boards at close, lets make sure we are scrubbing them and not just cycling them dirty through the dishwasher.
Line: At the end of the night please scrub and wash the burners.
Prep: The lemon and lime juices tend to settle out if they’ve been sitting, so give them a shake before using.
FOCUS POINT–Line: Dish Pit Cleanliness Awareness!! Double check items coming out of the dishwasher for any black smudges and be sure to scrub them and rewash.
FOCUS POINT–Prep: New Items Awareness!! We have new items coming out so please familiarize yourself with the procedures and ask any questions if any arise.

Pub Read and Sign - December 27th, 2023

December 27, 2023

ALL:

Short Read and Sign this week due to the Holidays! Hope everyone had a lovely day off <3 - Benny
Last year business picked up this week so be prepared to see lots of large parties and lots of people coming in!
FOCUS POINT: 86’d Items awareness!! When 86ing an item, FOH and BOH keep up the communication so that items end up properly 86’d on both toast and the whiteboard in the kitchen. If something is 86’d and is not on the whiteboard or toast, talk to the appropriate party to make sure the information gets on there.This will help prep in the morning and ensure that every guest has access to all information needed for them to have a great experience!

FOH:

Please be sure to grab any personal drinks before clocking off. This will help keep our spaces clean for customers and leave less work for the closing server.
FOCUS POINT: Pre-Bussing Awareness!! With this week being busier than we have been lately, please remember to keep your hands full when making trips to and from the kitchen.

BOH:

Since we aren’t running Happy Hour Friday and Saturday, please don’t stock slider buns those days.
FOCUS POINT–Line: Soot Awareness!! When scrubbing pots and pans, make sure that you are scrubbing the soot off of the bottom and sides. Also be aware of where the water is spraying so no soot sprays onto clean dishware.
FOCUS POINT–Prep: Rotation Awareness!! Double Check that you are grouping and rotating items correctly when putting away orders or prepped items.

Pub Read and Sign - December 20th, 2023

December 20, 2023

ALL:

This is the week before Christmas & the New Year is almost here!! We are open 11 a.m.- 4 p.m. Christmas Eve & closed Christmas Day! New Year's Eve we will also be running limited hours with last seating at 8 p.m. at both the Pub & the Tap Room. Caves will be open until 9 p.m. on New Year’s Eve, so if we get people coming in the door after 8 please send them to Caves.
Let’s be sure that we are cleaning up our workspaces after each project! This includes: putting all tools away, tossing garbage, breaking down/recycling boxes & flats…
Please do not stuff ANYTHING behind the bottle cooler and make sure that area is clean & tidy as it's the first thing people see walking in–this is also not the space for employee beverages!
Correct & Incorrect Presoak Usage! We are going through a pretty heavy amount of pre-soak in the dishpit. Since the chemical is designed to work on metal, we should only be using PLASTIC ⅓ pans as the silverware pre-soaking tubs. Additionally, we shouldn't be using it on ceramics as it's just not as effective. Also, please don’t use the presoak hose to wash down the ketchup sink & the main basin of the dishpit as this uses a lot more chemicals than necessary. Primarily the pre-soak should only be used for silverware, with some exceptions for burnt pots & hot-hold pans.
FOCUS POINT: Clocking In/Out Accurately & Timely Response Awareness!! When clocking in & out let’s be sure that we are taking the time to clock in & out accurately. If you are missing a department to clock in under message Shelby so that she can add a button for you–with the new payroll system this must be done by Shelby. You can also let your manager know you are missing a button and we can follow up with Shelby but it is your responsibility to contact Shelby. Sometimes we do make mistakes and forget to clock-in or we clock-in under the wrong department and that is ok, as long as we write a note for time modification and place them in the manila envelope attached to the little black mailbox on the wall near the office (do not place them inside the mailbox–the note will be lost forever). Also, and this is very important, if a manager does contact you in the morning due to failing to clock-out the day before it is your responsibility to respond to the pub/manager on duty that same day! If we don’t get a response, we cannot adjust your time.

FOH:

Be sure to Redistribute CLEAN trays at the end of night to all 4 locations. It has been noticed during opens that they are only at the host stand & in the kitchen and they are also not CLEAN & sanitized. We use these to buss dirty tables and run fresh drinks so it is a necessity to get these cleaned every day for health code reasons!
FOCUS POINT: Know Your Schedule Awareness!! It is everyone’s responsibility to know & keep track of your own schedule. We understand that Sling is still new, however, the schedule is posted every Wednesday and it is your responsibility to be here on time for your scheduled shift. Sling does have a pretty cool notification tool on the Dashboard that tells you when/what time your next shift starts! Sling also has a setting that will notify you an hour before your scheduled shift starts too! Sling also will link directly to your calendar on your phone if you choose to add your weekly schedule to your calendar!! There are many useful tools that Sling does offer to help keep track of schedules. Also, if you know that you will be late be sure to call the Pub well before your shift time starts. Otherwise, management has to call you and that will lead to verbal warnings/write ups/benefit suspensions.

BOH:

Knife Safety! When walking with a knife the tip should be pointed down and positioned as an extension of your leg, make sure you call Knife-or-Sharp so people can hear you until you reach your destination.
Line: When heating up a new batch of butter for pretzels we should use a new metal 1/6 pan, and then have the old one washed instead of continuously adding butter to the same pan.
Prep: Cucumbers have been getting used out of rotation. If you are looking straight ahead at two boxes next to each other, use the one on the RIGHT (just like the line shelf). For vegetables on the side shelves, keep the oldest case in the closest position to the person coming into the vegetable corner.
Prep: When cleaning the slicer, avoid getting it super wet, and make sure the parts are dry before they go back together. We want to avoid water getting into the inside/underside mechanical parts.
FOCUS POINT–Line: 86’d Items on Whiteboard & Toast Accuracy Awareness: When an item is 86’d be sure to communicate with a Lead Server/FOH Manager to have the item 86’d on Toast. Be sure the white board is also updated. If & when an 86’d item is un-86’d be sure to communicate with a Lead Server/FOH Manager to be sure that item is back in stock on Toast so that we can sell the item. Again, be sure that the white board is updated.
FOCUS POINT–Prep: Keep up the Hustle Awareness!! As we slow down for the holidays, keep up the normal hustle. We may have lighter lists, but we should be working at the same efficient pace.

Pub Read and Sign - December 13th, 2023

December 13, 2023

ALL:

Holiday season is ramping up and we do have more Game Room Reservations on the calendar as we get closer! Also, this weekend there will be a few sporting events taking place at OSU!! Friday Women's Basketball, Saturday Gymnastic Meet, & Sunday Men's Basketball!! There should be some action for these!

When clocking in please make sure you have the correct job selected when you do clock in. This helps us track labor accurately. If you need a button added, let a manager know.
FOCUS POINT: Appropriate Food Tasting Portioning Awareness!! If we feel the need to taste the stroganoff we should only use a spoon to taste the sauce, it is a $20.00 menu item so pouring a 4oz rami of it to taste is inappropriate, with that said this is also an item we are tracking this month and if you offer a taster to a customer please use a 2oz rami like we do for beer cheese and write it on waste log as taster.

FOH:

During weekday lunch pops when we don’t have a host & we are rotating sections & self seating more, it is still very important to update the Kitchen Lead how many tables have been sat. The kitchen uses this information to guide them on when they can run breaks on the line, send someone to prep, and to make cuts on the line. Somedays get a little wild but let’s make this a priority!
We have new plants hanging above the Brewers Bar, so please make sure when watering plants that these pretty plants also get watered… the plants we had hanging there before were not getting watered and died.
FOCUS POINT: Coaster Usage Awareness!! We have coasters so let’s be sure that we are using them! Coasters are a great indicator to the Hosts, to the Float, and to other servers that a table has in fact been greeted and that they are now ready to get sat again. Coasters are also nice to have for our guests as they prevent the table surface from getting wet from the condensation from the glassware on their table.

BOH:

Line: With the addition of Baba Ganoush we have been running low on veggie sticks as of late. It would be ideal for the line opener to be checking this during open or while doing soup prep.
Line: Be sure that you are pulling bread from the walk-ins in the correct rotation (TOP RACK FIRST until it's totally empty, then from the lower rack). Tyler and James organize the bread this way when they drop it off, so we need to follow that rotation. If you are not sure which bread is older, check the sticker on the bag.
Prep: produce stickers (on zucchini, cucumber, etc.) are really hard to remove once they've sat on a surface. Please get them to the trash ASAP so they don't leave residue on the tables.
FOCUS POINT–Line: Staying Busy During Downtime Awareness: Between service/between rushes or if your station has nothing on it at a point, let’s make sure we are staying busy by up-stocking food items, stocking plates, sweeping, wiping stations, checking prepped items like garnish, chips and veggie sticks. If we stay on top of it all day long we will be unstoppable when it hits the fan!
FOCUS POINT–Prep: Goal Time Awareness!! Have you checked the list of project goal times recently? Our top priority is quality food, so don't cut corners to get there, but take a look at these goal times as you pick projects and see if you can hit them.

Pub Read and Sign - December 6th, 2023

December 6, 2023

ALL:

Holiday Party, White Elephant Gift Exchange!! For those who want to participate, bring one wrapped gift valued at no more than $50 to the party. Alcohol gifts are ok for those over 21, but they are not allowed to be opened at the party. We will begin the exchange at 8 p.m. Alway a lot of fun! Also, a reminder that the party is located at the downtown Marriott this Sunday from 6:30 to 9:30 p.m.
New December Specials will be launching Wednesday Dec. 6th: Tahini Baba Ganoush, Mushroom & Beef Stroganoff, and Holiday Mortadella Focaccia! Be sure to read about them & get to know them!
Please update your contact information on Sling, this will make it easier for staff to contact you and for you to contact other staff for shift coverages!
When you empty a box downstairs in dry storage or in the breakroom make sure you break it down & recycle it. Prep also has cardboard recycling in no-man's land by the back chef computer door, otherwise you can also take the cardboard up the alley way steps and put in the recycling outside.
FOCUS POINT: Respecting Other Staff’s Workspace Awareness!! While we are aware that we enjoy working with each other, it is also important to be aware of staff working hard around you. Please keep conversations that are not work oriented at a lower volume especially if in the kitchen when the Line is trying to call tickets & get call backs… These conversations should never overpower the Line’s ability to do their job.

FOH:

When picking restock lists, if something is out on the shelf, but has been delivered to the restock area, please put it away & break down the box. This can happen at the end of the shift, or be delegated, but pulling product from a box, rather than restocking it just makes more work for the team later.
FOCUS POINT: Overstocking Awareness!! When picking lists be sure to not overstock over PAR on the lists. For example, if there are already 3 bottles of Sriracha please don’t pull up another bottle of Sriracha. If the bottles are open they still count for that Par of 3 found on the Floor Restock List. We only have so much room designated for products in the cabinets, coolers, kitchen to be stored.

BOH:

FOCUS POINT–Line & Prep: New Menu Item Awareness!! New Specials with new plating procedures coming out this week! Be sure to inform yourself with the new recipes & plating prior to your first shift with them so that we can nail them all month long!