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.