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.