Pub Read and Sign - November 29th, 2023

November 29, 2023

ALL:

Holiday season is here!! Have you RSVP’d to the Holiday Party yet??
We have also officially transitioned to Sling for all scheduling purposes going forward! Your scheduling managers are working on transferring Time Off Requests this week for what that they have ALREADY APPROVED through the end of the year. Please be patient this week as they are working on it, but it is your responsibility to double check what has been transferred & if you don’t see that Time Off you requested & had approved RESUBMIT that request next week on Sling! If you have any questions don’t hesitate to reach out to Laura or Sarah!!
Time Off Procedures are going to stay the same as they were with Hotschedules at this time: Submit the dates you are requesting & also send a message to your scheduling manager.
It is everyone's responsibility to add up-to-date contact information on Sling–phone numbers are required!
Good News, the Sling App is FREE!!
FOCUS POINT: Get to Know Sling & Update Contact Information on Sling!! During this transition there will be confusion, so take the time to work with Sling. It is everyone’s responsibility to know their own schedule, & be aware that each Monday Sling does not refresh to the new week automatically under the SHIFTS so double check that you are on the correct week! Heads up, you have to select the current week on the calendar if you are looking at the full week under SHIFTS. The DASHBOARD will show you when your next shift starts as well! Also, be sure that you update your profile with your current contact information. Covering shifts will be extremely difficult for everyone if we don’t have your phone number! Sometimes we forget to clock out, how can we adjust your time if we don’t have your phone number?!

FOH:

The Cherry Basque Cheesecake & the Figgy Pudding live at the bottom of the sauce shelf in the prep walk-in. If you can't find it, ask someone to double check! It’s good practice to always ask someone to double check for an item before we officially 86 it!
Please do not stack glassware, specifically 5 oz & 10 oz glasses in the dirty glass racks. This causes glassware to chip & break!
FOCUS POINT: Floor Cleanliness & Overall Table Reset Awareness!! When resetting a table, please make sure to do a thorough check of the floors underneath and do a sweep or pick up any large debris. Benches & chairs should also be wiped and free of crumbs/greasy fingerprints.

BOH:

Openers: Please let a manager know if the oil bin is getting full so that a pick up can be called.
Prep: Make sure labels are Clear, Complete, & Accurate every time–taster, original initials plus yours, old labels off..
FOCUS POINT–Line: Overall Cleaning Awareness!! Let’s be sure that we are keeping stations wiped down throughout the day, & let’s work on sweeping the floor in between pops of tickets. Station cleanliness & floor cleanliness will help the kitchen sparkle.
FOCUS POINT–Prep: Cleaning Awareness!! If you see something dirty that needs a little extra attention, take a minute to clean it up. If it is a task that will take a bit longer, let the Lead know so a plan can be made to address it later.

Pub Read and Sign - November 22nd, 2023

November 22, 2023

ALL:

Happy Thanksgiving!! This week will be busy with families and friends that haven’t seen each other in a while. People also don’t like cooking the evening before the holiday so be prepared to rock out some business the day before & after the holiday for sure!!
Figgy pudding has been living on the bottom of the sauce shelf in the prep walk-in, since we have more space there. If you can't find it, ask someone to double check. With that in mind, please always ask someone to double check for an item before we 86 it!
Let's make sure that the door by the ice bin is unpinned & closed during service!
FOCUS POINT: Slow Down When Going Through Prep & Call Corners!! Please SLOW DOWN & be more aware of your surroundings when entering the Prep Kitchen–also call CORNER when going around the corner by the dishwasher. This is especially important when moving quickly down those stairs, but please don’t run around that corner. Also, please be aware that Prep is an active workspace so give them space especially when they’re putting or pulling things out of the oven–don’t try to squeeze through!

FOH:

Servers, please let hosts know when you have bussed and/or cleaned a table, especially when we only have one host. Keeping up this communication will help our flow and get tables seated more efficiently!
The Mill Room light needs to be off during service, so please turn off the light as part of the opening duties.
FOCUS POINT: Section Balance & Section Awareness Awareness!! Servers, if you see another server getting slammed but your section is slower, it’s ok to communicate with the server/float/host & offer assistance by taking/starting that table from/for them for that round of service! Also, be aware of self-seaters! If you see someone in your section without menus that is NEW make sure to KINDLY greet them and ask if the host sat them, or if they still need to be checked in.

BOH:

Line: Please do not let the refrigeration doors slam–this destroys the seals, & if you're unfortunate enough to be bending down next to it it really hurts the ears!
Prep: Make sure labels are clear, complete, & accurate every time (taster, original initials plus yours, old labels off, etc.)
FOCUS POINT–Prep: Dishwasher Awareness!! Let's work on keeping debris out of the dishwasher to keep our dishes clean. Fully rinse dishes before they go in and be careful not to spray out dishes in a way that directs overspray into the dishwasher (ask a lead if you are not sure what this means). If dishes come out dirty, drain the water & clear debris, and check that all jets are spraying.
FOCUS POINT–Line: Appropriate Timing of Completing Tasks Awareness!! Sometimes when a task is done too soon it not only gets dirty again but will have to be redone. For example, the cutting boards if they are done while we are still busy they just get dirty and will need to be cleaned again. Also, BEFORE we ask for a check out, take a couple minutes to inspect surfaces, doors, & handles to make sure they are appropriately cleaned & not greasy.

Pub Read and Sign - November 15th, 2023

November 15, 2023

ALL:

Busy weekend ahead of us!! OSU Women's Basketball Friday & a home OSU Beavs Football game Vs UW Huskies at 4:30 pm Saturday–UW fans like to travel!!
FOCUS POINT: Busy GAME DAY Weekend Ahead!! The Stanford game and holiday weekend brought a TON of people through town, and we expect the OSU vs UW game to be huge as well. Great job crushing last weekend, so let’s get through one more!

FOH:

Friendly reminder that we should be taking 1 napkin per person/per entree unless it's a particularly messy item. We have seen too many piles of unused napkins on tables and we should be trying to minimize waste.
Anytime we are dropping off a dish at a table that has come out of the oven, please make sure the guest knows that the top plate is going to be very HOT! This goes for Magic Mushrooms, Enchiladas, Mac n' Cheese, Spinach Dip & any other plate that comes out of the oven–we want to make sure guests aren't burning themselves out of hunger!
High chairs need to be wiped down & cleaned after each use. Also, let’s be sure that they get returned to their correct storage location after each use as well.
FOCUS POINT: Completing Shift Change Awareness!! When getting phased please complete shift change before checking out with management. If items are left undone please communicate with the staff that are still working so that they are aware of what tasks still need to be completed. Let the manager know what tasks still remain unchecked & let the manager know who it has been communicated to. Also, without having the Day Host our Evening Hosts & Food Runners need to be extra diligent on getting the lists done-if you need help with any task i.e. Beer Restock please don’t hesitate to ask.

BOH:

Line: Friendly reminder that knives do need to be cleaned BEFORE putting them in the Sani at the end of the night.
Line: The grease trap for the hood vents should be getting dumped daily–even if we skip the hood vents because of a super busy game day.
Line: Remember to take porky buns down every night, and don't bring them upstairs Friday/Saturday.
Line: Please save zested lemons for prep to juice. There is usually a container going next to the lemon juice in the walk-in, or feel free to start a new one.
Line: Make sure to check out with the prep lead, even though they will generally not need you to stay and prep. This helps keep good communication throughout the BOH in case there is a need for help on either side (lunch coverage upstairs or small tasks in prep).
Prep: Getting mac noodles cooked and out of the kitchen is a top priority, so please get that water going ASAP and don't forget to check on it! This is especially important when we are doing double batches of noodles.
FOCUS POINT–Line: Floor Cleanliness Awareness!! Let’s be sure to grab a broom and sweep so that during busy times (i.e. this upcoming weekend) we don’t track a lot of smashed fries & other greasy stuff all over the floors outside the kitchen near tables 6-10 and down the stairs to the prep kitchen.
FOCUS POINT–Prep: Labeling Awareness!! Make sure your labels are complete and accurate every time (taster, original initials plus yours, old labels off, etc.)

Pub Read and Sign - November 8th, 2023

November 8, 2023

ALL:

We have a busy week ahead of us with Veterans Day & No School for the kiddos on Friday, OSU Men's Basketball Friday, a home OSU Football Game Vs Stanford at 2:30 pm Saturday, & OSU Women's Basketball on Sunday!!
We have updated the Toast Interface so be sure to take the time to slow down as we adjust to the changes.
FOCUS POINT: Food Feedback Awareness!! Food feedback is an integral part of hospitality, not only does it assist us in communicating what we are doing great & what adjustments we can make, but it also allows us to be more intentional about our guest experience. Allowing yourself to slow down as a server/food runner & being aware if something needs to be fixed also lets our guests know that we are present for them during their experience. This is a friendly reminder that as we are slowing down to give great hospitality, that we should be able to get specific feedback on menu items (especially new items). Also, please be sure to write these down on the Food Feedback Sheet on the freezer in the kitchen.

FOH:

As we are moving more into self hosting at lunch, we would like to encourage you to spend some time with the Toast Tables in your downtime. We want to make sure everyone plays around with it to get more familiar with it.
Make sure that you FULLY complete a task on shift change or side work lists (this goes for servers, hosts, and food runners) before marking it off, and that we aren’t starting these lists super early in the shift. Most side work should be completed towards the tail end of the lunch/dinner rush, so that the staff is set up for the rest of the day/the next morning. Marking off a task before you do it only increases the chances of it being marked but forgotten about.
After using the vacuum be sure to empty out the canister–especially at night after cleaning the booths to set up the opener! This will also be added as a task to double check that it has been emptied nightly.
FOCUS POINT: Communication Awareness!! With the switch to our new format on weekdays, it will be super important to communicate with your fellow servers, bartender, and everyone in the kitchen as to what is going on on the floor and in your section. Getting into the habit of communicating will make for a smoother shift.

BOH:

Be careful when removing foil or paper seals from oil jugs, mustard/mayo jugs, etc. Detach the whole thing, or if you are making a little triangle to pour through, detach the whole triangle piece. Otherwise, loose bits can come off when pouring and end up in the food.
Closers, please toss the 1/6 pan of lemon water we use for sliced pears. Also, if we still have a 1/2 pear in it at the end of night it might stand a better chance of staying fresh if it gets wrapped, labeled, dated, & refrigerated.
Prep: When you open a bucket of Thai slaw, please take the plate out. It holds the mix down while it initially pickles, but it doesn't need to stay in the bucket after that.
Prep: Please don't mix different types of cans in the can rack rows. If you have a couple extra cans that won't fit, put them on the shelf above the can rack.
FOCUS POINT–Line: Carefully Close Refrigeration Doors Awareness!! Please do not let the refrigeration doors slam–this destroys the seals, & if you're unfortunate enough to be bending down next to it it really hurts the ears!
FOCUS POINT–Prep: Recipe Spec Awareness!! As you're working on new/newer-to-you recipes, please check with the prep lead to make sure everything is to spec-- size of chopped items, consistency of hot items, etc.

Pub Read and Sign - November 1st, 2023

November 1, 2023

ALL:

The seasons are changing!! Happy Halloween today & be aware that Daylight Savings is this Sunday 11.5.23!! Be sure to set your clocks back an hour, as we “fall back” and gain an hour (also wake up an hour earlier–we got this!).
We have a very popular & big Beer Release this week so be sure to read the Brewsletter!
Friendly reminder that we have separate stacks of TP & paper towels for the Pub and for Caves–they are labeled. If you don't know which stack is which, ask someone who does. If you grab something from another location's pile, it must go on the transfer sheet.
FOCUS POINT: Pub Hours Hours, Shift Adjustments, & Overall Shift Flexibility Awareness!! Beginning Monday November 6th our Pub Hours 11 am-10 pm Sunday-Thursday & Friday-Saturday 11 am-11 pm will go into effect! Be sure to diligently check your new schedule as adjustments have been made to accommodate the shift in business hours and with the overall flexibility of service expectations.

FOH:

After taking an order at the table please be sure to pull the menu Food & Beer menus off of the table—this keeps our menus fresher for longer and there is less clutter on the table for our guests. If they want to keep a Beer Menu for future reference that is fine, and more sales!
FOCUS POINT: Keep the Flow Moving & Filling Seats Awareness!! While we will be working hard to rewire our brains from pacing things out & putting people on a wait, let’s focus on communicating and working together to fill those empty seats. If we communicate with servers, the kitchen lead, & the Float we can make it happen & keep an efficient flow in all sections and in the bar/kitchen!

BOH:

Line: Please stop unplugging the small kitchen fan overnight, it's difficult to plug back in. There is an On/Off switch, so let's get in the practice of turning it on & off instead.
FOCUS POINT–Line: Scoop Portioning Awareness!! Instead of eyeballing items such as compote & potato salad be sure the scoops are nice & tightly packed for portioning purposes.
FOCUS POINT–Prep: Using Testing Strips Awareness!! Good job on changing the Sani buckets on schedule. Let’s make sure to also test the Sani & dishwasher chemicals every time we change those buckets.

Pub Read and Sign - October 25th, 2023

October 25, 2023

ALL:

Next Tuesday is Halloween & work/family friendly costumes are welcomed if you are working that day! Also please don’t wear a mask that completely covers your face.
We will be adding shiitakes to our grilled mushrooms, they will now be a mix while we have the Forage Burger!
Please take the trash out before it is overly full. In other words, not smashing it down a bunch as it will become too heavy for most people to carry and it also tears the bag.
When clocking in for the day be sure that you are clocking in under the correct department, such as project/training/prep cook/server/etc. Also, please be sure to change departments after the 15 minute check in!
FOCUS POINT: To Go Ticket Organization Awareness!! We should all be sure that we are taking the basic steps to provide a quality To Go order. Please tape down tickets in the order of due time, highlight ANY beverages on the ticket so they are not missed. We should be writing "paid" or "not paid" and denoting if they're already in house, where they are waiting, and maybe an easy way to recognize them if they are not at a bar stool such as a shirt color, or accessory like "black sweatshirt, Nike hat". We're a very busy restaurant so these are easy ways to nonverbally communicate & make sure food reaches the customer when it's still hot and fresh. When running To Go food items we should also be checking the ticket at the bar every time to be sure that the ticket is indeed paid for if payment is needed–this will also let you know if drinks go with the ticket!

FOH:

When running food be sure to run the food in time order. The newest ticket goes the right & the food up the longest (ticket on the left) goes out first.
Always use the "as app" button when ringing in appetizers. This helps the Food Runner know that this is not a personal meal & they will also know to bring small plates for sharing! Many people enjoy ordering appetizers as their meal so the “as app” button helps save your coworkers from guessing & time (having to go back for plates)!
FOCUS POINT: Behind the Bar Space Awareness!! Going behind the bar clogs up the space behind the bar and bartenders are often trying to go back & forth assisting customers. When running food please go around the bar to run the food and please don’t go behind the bar to do so. Same goes for running dirty glassware—be aware of the space & if in doubt put them in the dirty gray glass racks in the kitchen. Also, while it’s appreciated that servers feel like they have the time to help behind the bar, please ask if help is needed before jumping back there, just because your ticket isn’t up doesn’t mean that they aren’t getting to it & it can disrupt the flow behind the bar.

BOH:

Line: Please don’t throw fifos & containers into the ketchup sink, this is a hazard (flying things can hit things & people). Containers can also chip & break when thrown.
Line Openers: Since the shiitakes are in a smaller case weight, you will grill 1 case regular (10 lb) and 1 case shiitakes (5 lb) at a time, to make the mix about 1/3 shiitake.
FOCUS POINT–Line: New Food Items Awareness!! Be sure to read the procedures prior to your shift!
FOCUS POINT–Prep: Rotating Projects Awareness!! What's something you haven't done in a while? Look for those projects and try to do a few new ones this week, or something you haven't done recently. This can include other tasks--changing Sani buckets, closing the dishpit, doing weekly cleaning tasks, etc.

Pub Read and Sign - October 18th, 2023

October 18, 2023

ALL:

Well done everyone!! You all killed it with back to back busy weekends!!
The Figgy Pudding hard sauce will separate as it sits, so please shake the fifo before you use it. Also, the hard sauce must be kept at room temp–please don't refrigerate.
Don't hesitate to utilize Leads for when floats/bar managers are too busy to assist you! Lead Servers are a great tool for communication between the kitchen and the FOH. Leads can also help with fixing tickets i.e. Voids, Discounts, 86’ing items on Toast/whiteboard, etc. Our leads want to help!
FOCUS POINT: We Saw a lot of Great Teamwork this weekend!! Let’s continue to focus on teamwork & keep that momentum going! Being able to see the bigger picture by not only focusing on your own stuff but to also help others out is a great way to stay busy when you have even a minute of downtime and this teamwork assists everyone with their ability to give the best hospitality possible!

FOH:

Make sure we are completing sani lists, changing out our sani often, and putting rags back in the bucket between uses. A sani rag sitting on the counter isn’t going to be effective against germs & nor effective for cleaning things.
A reminder to use the cup covers for all employee drinks in order to keep us health code compliant. Also, please keep the back server station (behind table 1) organized. With lots of new folks coming through town, they will be back in that area checking out our merch, so we should tuck employee beverages and belongings down below or away and keep that space clean to the customer’s eye.
Please be sure to be wiping down the spray bottles, they get dirty and greasy and gross too!
FOCUS POINT: Floor Cleanliness Awareness!! With all of the tiny leaves, and busier nights where there is gunk and food debris/trash on the floor let’s use the hokey or the broom to sweep so that the floor doesn’t look trashy. Let’s be sure that we especially take the time to check underneath tables when we are resetting them. A lot of napkins and other debris often fall under tables so let’s not let that debris just sit there. This goes in line with the teamwork focus-if you see a napkin or fry on the floor please pick it up even if it's not your section.

BOH:

If anything breaks, please be extra careful about cleaning up the area, and if you aren't sure if a food product is contaminated/hazardous, check with the lead and toss it if you can't be sure.
Reminder, sharp cheddar goes into 4”6ths so we can put it straight into the chef's base. To ensure that we don't stock cheese in two types of containers, please fill a 6”6th of sharp cheddar on the new make table & flip it nightly.
FOCUS POINT–Line: Food & Plate Presentation Awareness!! Whether we are busy or if we are slow each plate deserves the same attention & should have quality presentation.
FOCUS POINT–Prep: Efficiency & Urgency Awareness!! In order to make the day run smoothly, we need to be working with a sense of urgency starting first thing in the morning. There are also some standard efficient processes for particular projects that everyone should follow. We are going to post some goal times for projects so once those go up, if you’re doing those projects, take a look at how your times compare to our goal.

Pub Read and Sign - October 11th, 2023

October 11, 2023

ALL:

Expect another busy weekend!! It's OSU Family Weekend with an OSU vs UCLA football game Saturday at 5p.m!!
FOCUS POINT: Block 15 Uniform Awareness!! While we welcome individuality in styles we do require:
- A.) Employee attire must be properly well-fitting, presentable, professional, family-friendly, & clean. Also, clothing must be free of prominent logos from other brands. Beaver Gear is OK!
- B.) A Block 15 logo or graphic must be prominently displayed on top/outer layers of clothing. Those items can include pins (can borrow from the bar), apron, shirt, sweatshirt, hat or other Block 15 branded items.
- C.) For safety reasons we also require all FOH & BOH employees to wear non-slip shoes.
If you have any further questions pertaining to what is appropriate, please check in with the manager on duty. You can also reach out to Shelby or reference the Block 15 Employee Handbook.

FOH:

Hosts please send folks up to the bar with beer menus if they check in at the host stand first. We’ll have a lot of folks looking to get drinks while they are waiting for a table this busy weekend.
When running food please use a steak knife for the Pork Schnitzel vs a dull butter knife.
A friendly reminder to use a tray as often as possible when bussing tables--it will make the whole process a lot faster which is key during busy weekends!
FOCUS POINT: Food Feedback Awareness!! The food feedback form has been looking a little bare recently, & food feedback allows us to make adjustments where needed. We encourage you to give any feedback whether it's positive or negative also whether it's your personal food items or customer feedback. If something is wrong with the dish (like how it was made, or prepped) a kitchen Lead or Manager must know ASAP.

BOH:

Be sure to take tape off of containers, backers, fifos, and lids. Old labels can be misleading about dates/items.
Prep: We will go back to cutting add-on chicken that we send to the Tap Room.
FOCUS POINT–Line: UP-Stock & Re-Stocking Awareness!! Older backs of food have been found lately in make tables with newer ones above being used first. Let's make sure when we re-stock that we are diligent about checking the whole table for an item before going to the walk-in for a new one.
FOCUS POINT–Prep: Walk-in Organization Awareness!! When putting things away, double check that items are grouped and rotated. Make sure everything is visible--you may need to move other containers around. If you're not sure, ask the prep lead.

Pub Read and Sign - October 4th, 2023

October 4, 2023

ALL:

Bloktoberfest is this Friday & Saturday! Expect a busy weekend & feel free to wear your dirndls or lederhosens!
Be sure to read all messages via Hotschedules & the Brewsletter in regards to Blocktoberfest prior your shift!
No Sani buckets in the mop sink please! Just like the mop buckets these catch and fill up with water and are not sanitary to use when left in here. They belong on the top shelf of dishpit racks so everyone can find them!
FOCUS POINT: Hand Washing & Sanitizing Awareness!! Sick season is upon us, & with the busier weekends ahead it's a good reminder to wash your hands consistently and change Sani buckets every 2 hours. Let’s be sure that we are also wiping our spaces and consistently sanitizing areas–keep up with the sanitizing lists please!

FOH:

When guests order the Bier Cheese Pretzel be sure to ask if they want stone ground mustard and/or bier cheese before automatically including it on the ticket. The less unwanted stone ground in the trash/dishpit the better.
When flying an order a ticket is needed on the line. Also, if flying a partial order that has already been sold be sure to hand the ticket back to the line with the sold items checked off the ticket.
FOCUS POINT: Running Food Awareness!! Running food is everyone's duty, even when a Food Runner is on. Communicate/Check off what you are taking if not running the entire order. Wait for the go ahead from the Line Lead for large tickets or wait entirely for the ticket to be sold before running it. Always be sure to run the oldest ticket up first, and don’t prioritize your own ticket first. When we do have a Food Runner, offer hands & ask what needs a follow–let the Food Runner delegate & don’t take over.

BOH:

Stone Ground mustard should now be put into paper bullets rather than metal ones. The mustard seeds get everywhere in the dish pit & tend to stick to silverware. This should also help with our periodic bullet shortages!
Reminder, sharp cheddar goes into 4”6ths so we can put it straight into the chef's base. To ensure that we don't stock cheese in two types of containers, please fill a 6”6th of sharp cheddar on the new make table & flip it nightly.
FOCUS POINT–Line: Put Things Away in the Proper Place Awareness!! Soup recipes go back in the binder after prepping & cooking. Hot pads go back to the hook next to the oven or in your cubby after your shift. Aprons go to laundry after your shift. Etc. Etc.
FOCUS POINT–Prep: Hot Food Awareness!! Make sure hot items are moved to the fridge within thirty minutes. Take a look at the clock so you know when they need to move off the speedrack, and if you see something hanging out for a while, check and see if the item is ready to move.

Pub Read and Sign - September 20th, 2023

September 20, 2023

ALL:

Here is the run-down for all the things coming at us this week: OSU Move In Weekend & Fall Festival! Busy Busy!!
There are a lot of Big New Things and Big Events coming up so it will be super important to keep up with the Brewsletter. It's necessary to know where to guide guests for information about all things up & coming–the brewing & marketing team works hard to keep us all up to date. Also don’t forget to Verify & Sign the Brewsletter!
Dirty towels and aprons go in separate bags. Please don't mix them together.
When stocking paper towels and TP, make sure you pull from the right location. Products for the pub are on the main rack, and products for Caves are set across from the rack, next to the changing room. Both of these locations are labeled. If you pull from Caves' pile, you need to put those items on the transfer sheet.
FOCUS POINT: Busy Weekend Ahead Awareness!! It's OSU Move-In Weekend, which is one of our top 3 busy weekends, so it's extremely important to be prepared! Be sure to communicate with each other & between departments. Be sure to communicate with your Lead or Float if you are getting in the weeds and need help. Be sure to make your safety calls as we are all going to be moving quickly. You’ve got this, take deep breaths, & have fun!

FOH:

Whenever a scenario arises that we are in need of damage control make sure to communicate with a lead & the manager on duty. This will allow us all to be on the same page and assist each other & the guest in the situation.
Be sure that we are keeping the server bus station(s) clean & organized. Assist with running dirty dishes to the dishwasher while your hands are dirty, and be sure to be fully scraping off food debris from dishes as this will help the dishwasher getting them cleaned and back into rotation faster.
When bussing tables please use a tray versus stacking a load of dishes in your arms. Using a tray allows less trips back and forth to the bus station with glassware and it is also more sanitary.
Let’s get more detailed food feedback, when doing your table check in try to ask a more detailed question about their food, especially if they were asking questions about the food item before ordering. If you see that a guest has hardly touched their food check in & make sure that that food item is ok & try to get details if they seem to be unhappy with the food.
FOCUS POINT: Communication Awareness!! Let’s be sure that we are working together & communicating with the kitchen. Hosts, please communicate with the Kitchen Lead immediately after you seat any table that is 6 or more–don’t wait to give them a grouping of tables recently sat that include a big top–this often leads to them getting the ticket before knowing about it. Servers, be sure to communicate with the Kitchen Lead if your section is camping or if you are about to flip your section. When the kitchen is in the loop they are also able to keep things on their end moving smoothly. Server, Hosts, Food Runners also never hesitate to reach out to a Lead/Float if you need assistance.

BOH:

Scoops that live in containers (hush puppies, quinoa, chickpeas) also need to come out overnight and be washed, just like the scoops on top of the table.
FOCUS POINT–Line: Efficiency Awareness!! In slow moments be sure to anticipate the busy by working to get ahead. Working ahead will get us in a better position for when we are busy!
FOCUS POINT–Prep: Try Something New Awareness!! Challenge yourselves to do a project you haven’t done before, or a project that you don’t do very often.

Pub Read and Sign - September 13th, 2023

September 13, 2023

ALL:

Here is the run-down for all the things coming at us this week: Tuesday Dine-Out for Elakha Alliance “Otters” & then Saturday OSU FOOTBALL GAME VS. San Diego State, so be ready for some action!!
Please don’t toss the stretchy cup protectors (with the angry faces) in the garbage. They should be bussed directly to the bar to be washed because they are reusable!!
Students are about to come back, and with that, sick season will be upon us. Wash your hands often (especially after touching dirty dishes or your face, before you run food or drinks), drink lots of water, and get plenty of rest. Be sure to review and follow proper Sick Call Procedure if you’re not feeling well!
Make sure to store the mop bucket upside down. We installed a new valve that has a pressure release that will shoot water into the mop sink and if the bucket is not flipped upside down, it'll fill it.
If there are boxes in the server storage/paper goods storage area and you know where they go, please help put away those items. If you don't know where they go, please ask before putting them away.
FOCUS POINT: Safety Calls Awareness!! It's important to move with intention no matter where we are in the restaurant & communicate where we are going. Corner, Behind, Hot, Sharp, are all very important for the safety of each other and our guests. We want to move fast when it’s busy, but we must also be safe!

FOH:

Please return the bathroom cleaning kit & place it on the shelf instead of leaving it on the floor, this helps maintain a clear walkway.
Please do not stack the new taster glasses or the new 10oz glasses as they shatter easily!
Package Sales went live for Bloktoberfest this Monday, so people might have questions when they come in. The link to order is on our website on the front page & all packages will be picked up at the event 10/6 or 10/7.
FOCUS POINT: Reading Messages Awareness!! Stay up to date on Brewsletters & Hotschedules messages--many members of our team put a lot of work into these messages and newsletters that go out to keep our whole team up to date on what’s going on in the company. Be sure to Verify & Sign the Brewsletter, sign your Read & Sign, and check Hotschedules before each shift. The day goes a lot smoother when you feel up to date and prepared!

BOH:

Please take slider buns downstairs at night, and please don't bring them up Friday & Saturday, as we don't run Happy Hour those days.
Potholders: Please leave them in the kitchen before clocking out, or save one in your cubby.
FOCUS POINT–Line: Burger & Fry Presentation Awareness!! We have had a couple hit and miss reviews on both of these items, and being that they are our #1 sellers, they should be 100% every time!
FOCUS POINT–Prep: Efficiency Awareness!! Challenge yourselves to improve your speed & productivity on projects, especially larger ones! You got this & thanks for working hard!

Pub Read and Sign - September 6th, 2023

September 6, 2023

ALL:

Here is the run-down for all things sports coming at us: Saturday is the first OSU HOME FOOTBALL GAME VS. UC Davis, so be ready for some action!! Let’s play with our best offense this weekend!
Please double check that 86'd items end up on the whiteboard. If you notice something 86'd in TOAST that is not on the white board, check in with the Kitchen Lead on the line and please add it to the white board.
Simple green dilution ratio: 1 cup Simple Green to 1 gallon water. For a spray bottle, this is just under 1/4 cup of simple green, and fill the rest with water.
FOCUS POINT: Communication Awareness!! We are gearing up for some busier weekends ahead–OSU Football Games, OSU Move-In Weekends, OSU Family Weekend, & larger groups as we get closer to the holidays. Let's be sure to call corners, communicate 86’d items, & reach out to the Leads/Floating Managers if you are feeling overwhelmed & you need assistance.

FOH:

Great work with all the pre-bussing this last week! Let’s keep that momentum going forward into the busier weekends & don’t forget to make rounds to the Brewers Bar & Game Room for bussing & wiping down tables.
For groups of 6 or more (that are paying separately) please print out copies of the check for each person so that we can make sure the correct items are going on the correct checks/cards. Guests can then verify what should be on their check and hand the card over to be processed with the handheld as we would normally handle them. We have server books near the cash register that we can use to drop multiple checks together.
Lead Servers/Servers thank you for your assistance when cashing out fellow staff members at the bar, but let’s be sure that if you don’t see their ticket in TOAST & if you ring them in as a “Don’t Make” to communicate with the bar about this transaction & for who it was for. Oftentimes the handwritten order will still be near the bar screen, and then it can be re-rung in later and end up on the Wall of Shame.
FOCUS POINT: Service Before Tasks & Staying Visible in Section Awareness!! Let’s make sure that even during slow times when we are working on side work, lists, or closing duties that we are not sacrificing service. Let’s be sure that we are still checking in, staying visible by the tables in your section, in order not to keep our guests wondering/waiting. If you have a task that will take you from your section for a period of time please communicate with another server/Float to be sure that they can also keep an eye on them… let’s keep eyes on our sections/stations often.

BOH:

Soups need to stay in the warmer until 10:30 p.m. and they should not go down to the walk-in until after close in case online orders or late night orders come in.
FOCUS POINT: Soup Station Awareness!! Garnishes should be ready by opening and should be written on the white board. Also we should be using a 1/9 pan or 1/6 pan for garnishes so we can save all the soup cups for when we need to put soup in them. With fall coming we are going to sell more soup! We should make sure we have a full soup warmer before lunch/dinner and are communicating when we 86 or switch soups.

Pub Read and Sign - August 30th, 2023

August 30, 2023

ALL:

FOCUS POINT: Weekly Schedule Awareness!! Once the schedule is posted it is your responsibility to be here & to be on time for your scheduled shift(s). Most schedules are not set so it is also your responsibility to keep track of your weekly scheduled days/times. Mix-ups can happen, and if they do be sure to call the pub immediately to let us know that you are on your way.

FOH:

The Game Room & the Brewsbar should be consistently getting checked for cleanliness. Be sure to make rounds through these areas & bus tables and wipe down when needed.
Also, if Game Room is your section be sure to flip the signs from “Please Order from Bar” to “Please Order from Server.” Then when phasing out of the GR please change the signs back to “Please Order from Bar”. We are heading into the fall season with more GR reservations so let’s get into the habit of taking care of the GR!
When running drinks please wait to grab the drinks until after the ticket is sold, sometimes some drinks are not quite finished yet & this also creates mistakes made. Once the ticket is sold, be sure to stab the ticket when running the full ticket.
When transferring a table to a different server be sure to communicate with the server that the table has been officially transferred to them. Also, double check to be sure that you are transferring to the correct person.
When working on Monthly Cleaning Tasks please don’t go ahead on the week’s tasks–thank you for being proactive but please don’t move ahead!
Friendly reminder to check your apron pockets at the end of each shift. I know sometimes we put cash tips in our pockets when bussing tables and sometimes we also forget to get those into the shared tip jar.
FOCUS POINT: Pre-Bussing Awareness!! Clear plates and cups from tables, even if they are not your own. This creates a better guest experience and helps our co-workers turn that table faster once the table has left.

BOH:

Please pull bread from the top shelves first. We rotate the older bread to the upper shelves as the order comes in, so this bread will be the oldest, use-first.
FOCUS POINT: Keep Up the Good Work Awareness!! Everyone has been noticeably working hard & killing it! Thank you for filling in where needed & straight slinging the food on the line & in the prep kitchen!!

Pub Read and Sign - August 23rd, 2023

August 23, 2023

ALL:

We have a new clock in/out terminal downstairs in the Break Room!! Please use this terminal to clock-in only once all personal items have been put away for the day, & only clock-out before you go to grab all personal items.
When taking out the trash/compost please don't drag the cans--this wears out the bottom of the can. If the can is heavy we have a pretty cool rolling device under the dishpit bins that you can snag to roll the bins out on.
FOCUS POINT: Food Feedback Awareness!! The food feedback form has been looking a little bare recently, & food feedback allows us to make adjustments where needed. We encourage you to give any feedback whether it's positive or negative also whether it's your personal food items or customer feedback. We also want to encourage BOH opinions on food items as well.

FOH:

A kind reminder to let the bartender(s) know if you are waiting on a pour of Gloria. We won’t pour them until the server says they are ready--this ensures that it will hit the table with the perfect amount of wet foam.
If you need to adjust pricing for a Happy Hour item after a guest has cashed out please see a manager or lead.
The Soups & Specials are often not getting on the board so this will be a new task added to the server opening list & the shift change to double check the board. Sometimes we get busy and this often falls short.
Be sure to Clock-Out of your Project Shift after your weekly check-in is done. Also, be sure to clock into your scheduled shift after finishing your Project Shift/check-in.
Please hang brooms & dustpans (and other miscellaneous cleaning tools) in the mill room. There is a system on the wall to organize these–please use it!
FOCUS POINT: Beer Toppers Awareness!! Please stop and ask for a topper on all beers before you run them out to a table. We want the beer to get to the guest with the perfect amount of head (about 1 inch) as this presents better and offers more pronounced aromas as they take their first sip. Often sour beers (Rekindled, Peche, Cassidy, etc) will lose their head faster, so these styles are acceptable to run without a topper.

BOH:

We now have a procedure for grilled mushrooms posted on the fry freezer. Check it out!
Scoops should come out of containers at close, including the stuff under the table (hazelnut butter, quinoa, hushpuppies, etc.)
Prep: Trash, compost,& recycling should be changed while they are still manageable, which is usually halfway through the shift. Also, reminder not to drag the trash/compost bins.
Prep: Please back out Tuscans into metal containers to help the upstairs make-table hold together. The metal pans for Tuscans will switch back to plastic once that chef base is fixed and they move to a different spot in the table.
Prep: If you're backing something out, please include your initials on the label.
FOCUS POINT: Restocking Placement Awareness!! Please restock items & place them in their proper places. If you are unsure where things belong please ask a kitchen manager or a kitchen lead for assistance.

Pub Read and Sign - August 16th, 2023

August 16, 2023

ALL:

Stay hydrated this week! During this heatwave stay hydrated & don’t hesitate to communicate with the manager on duty if you are needing a break.
Another reminder that you should only be clocking on once you are fully prepared to start working, and you should be clocking off before gathering your personal items to leave.
FOCUS POINT: Feedback Awareness!! We will now have a new Feedback Log behind the bar, so if you see or feel as if you have anything to contribute to the R&S please add those comments/suggestions into the Feedback Log. I know that we all see things that are often getting missed, so don’t hesitate to communicate those concerns to a manager & then write them in the Feedback Log!

FOH:

FOCUS POINT: Cashing Out Tables Awareness!! Please ensure that we are slowing down & taking the time to cash out each and every table. First and foremost please double check that we are cashing out the correct table. Next, double/triple check that all items are on the correct ticket so please swipe to be sure nothing is on a separate page/ticket. Lastly, please don’t hesitate to verbally go over the items on the ticket in order to be sure that we aren’t missing any items.

BOH:

Different batches of posole will have different dates, so please try not to combine them. If you must, use the older date for the entire combined pan.
FOCUS POINT: Stay Hydrated!! Please make sure that we are staying hydrated & safe during this heatwave–especially on the line! Talk about it & remind others to stay hydrated as well!

Pub Read and Sign - August 9th, 2023

August 9, 2023

ALL:

Please remember when opening any container to date it with the day it is opened! If you are ever unsure if it needs a date, throw one on to be safe!
FOCUS POINT: Safety and Pacing Awareness!! Everyone is kicking butt when things get busy, however its important to slow down and make sure that we are aware of our surroundings! Calling corner and behind are necessary, but they do not ensure that the path will be clear. Make sure we slow down our pacing so that we reduce close calls and collisions so that we are all staying safe.

FOH:

When wiping tables please take a moment to also wipe the window ledge. The 100’s ledges can get especially dirty with all of the pollen this time of year and can use some extra attention.
If you are cashing out a guest who is paying with cash and have to pull money out of a bundle of ones or fives in the till, please remove the rubber band rather than pulling one or two bills out.
If you see that lemons are looking sad and not up to par, communicate with the bartender on duty to have them cut you a fresh back. To reduce this happening frequently, throw away all lemons that are in kids cups at the end of the night. This will ensure that every customer is getting fresh citrus with all of their drinks and food!
Friendly reminder that free birthday desserts cannot be taken to-go. We love to offer this to customers but they do need to be consumed in house.
FOCUS POINT: Table Communication Awareness!! Please ensure that we are verbalizing specials, soups, happy hour, offering coffee and packaged beer to-go. Each of these talking points are pieces to our steps to great service and create a memorable experience for each guest. This is a great way to put more money in everyone’s pockets at the end of the night!!

BOH:

We are replacing the ice packs with ice and the end of the night in the chef base. There is a procedure posted next to the hand sink on the fuse box door in the kitchen.
FOCUS POINT: Rotation Awareness!! Please make sure that we are properly rotating items when restocking. We don't want to prematurely 86 an item when we have more of it hidden in the back of a cooler. This will also help with prep in the morning so things are not made when they are not needed.

Pub Read and Sign - August 2nd, 2023

August 2, 2023

ALL:

Friendly reminder to clock out BEFORE grabbing your belongings downstairs. Also, please don’t go behind the bar or into the kitchen carrying any personal items i.e., backpacks/purses as this is a safety hazard and a small space that people are still actively working in. Be aware of those still working around you!
FOCUS POINT: Break Times & Communicate if a Break is Needed Awareness!! Please communicate with the Float/Bar Manager if you need a break. The Oregon Labor Laws break rundown can be found posted in the breakroom and on the whiteboard. Please review the breakdown of the hours worked and the breaks that you are allotted to, and please let the Float/Bar Manager know what you are in need of. Also, when you go on break be sure to let the Float/Bar Manager know when you are going on your break after you have filled in the server/host/food runner that is covering your section.

FOH:

When doing the restock, please break down any boxes or flats that you empty! Leaving boxes and flats in our common spaces clogs them up and creates more work for the next person. You can also bring the boxes up with you if it helps to break them down on the main floor. It is part of our shift change to break down boxes in the restock area and cellar, so this should not be checked off before it is actually done.
Please don't erase the left side of the Roster Board at night! The beer/bar/sponsorship updates aren't things we change daily so please only erase the daily special section & the employee schedule side on the right.
As part of our table resetting responsibilities, we need to wipe down high chairs/booster seats after every use, and put them in their proper place for storage.
Thank you all for helping to keep the bottles in our beer cooler stocked & beautiful! If you are doing a bottle restock and have too many to fit in a single row (and there isn’t another row available), please take the excess bottles downstairs instead of trying to make them fit.
FOCUS POINT: Working Together Awareness!! EVERYONE should be helping to run food and bussing tables when they have time to do so–even if it's not your section. If you are in need of an extra hand as a server, host, bartender, or food runner please communicate with your fellow team/Lead/Float/Bar Manager. We all want to help, but sometimes we aren't aware of where to help if not asked!

BOH:

When stocking a burger back, be aware that the empty burger row needs to go in the front row of the drawer.
FOCUS POINT: Garnish/Plating Awareness!! Be sure our plates are clean & tight before selling the ticket! Let’s not have buns falling off burgers with pickles and onions slipping out. Let’s make sure sandwiches don’t have globs of sauce spilling out the side. Also, we should also be taking time to cut garnishes for the line and for soups so they look pretty–no rough chop green onions for soup or rice bowls.

Pub Read and Sign - July 26th, 2023

July 26, 2023

ALL:

Let’s continue 86’d items communication! If you hear something is 86'd and you have a moment, go check the whiteboard and make sure it was written down & communicate with the Bar Manager/Float/Kitchen Lead that it has been written down. The whiteboard assists all staff with their knowledge of what is 86’d by keeping it all in one place.
FOCUS POINT: Safety Calls Awareness!! There has been a decline in the consistent usage of safety calls, "corner, door, sharp," etc.. Even if you aren't busy, someone else is busy, so just remember to use safety calls for your coworkers working hard around you!!

FOH:

Friendly reminder that when we have two hosts scheduled, one’s priority should be to stay at or near the host stand. I know we want to stay busy and help bus tables/run food, but we always need one person at the Host Stand ready for when guests walk in the door. Let’s be sure that hosts are communicating their next moves with each other as this will ensure a smooth flow at the Host Stand.
Coffee mugs & Root Beer mugs should always be stored upside down under the server ice bin in the kitchen.
When a ticket special instructs “Extra Plate” please bring extra silverware when running the food to guests.
FOCUS POINT: No Congregating in Work Ways Awareness!! There has been a lot of congregating at the Host stand +B0 through B3–this is an active work area that should be clear. If you are actively behind the bar you should be using the till to cash a table out, grabbing a receipt, or restocking the beer cooler. Please take private conversations away from B0 through B3 so customers can get quality service from bartenders. Kitchen staff have also been struggling to get through the crowd at B0 and the host stand. Many servers chat at the host stand and then tell customers the host will be right with them and not take the time to help seat them–from the customers perspective this may cause a less than positive experience. If you have time to hangout at the host stand, you have time to help seat guests!

BOH:

FOCUS POINT: Spatula Usage/Scraping Containers Awareness!! During service, when re-stocking, or when you are the sauce boss (filling Fifo's) we should focus on spatula usage/scraping containers to ensure we are not wasting so much product.

Pub Read and Sign - July 19th, 2023

July 19, 2023

ALL:

Make sure we are storing our mops properly. Once we use them, they need to be stored with the mop head UP so that they can dry properly and maintain health code.
FOCUS POINT: Timely Clocking Out Awareness!! Once phased we would like to see you clocked out within 15-20 minutes. Please don’t wait to be phased to begin working on shift change/daily cleaning tasks. If that means you haven’t completed all the shift change/cleaning duties make sure that you communicate with those still working what needs to be done on the lists. Active tables/Food Orders always do take priority, but as we slow down let’s be sure to be multitasking by accomplishing list completion tasks.

FOH:

Please don’t leave stacks of menus on top of the Host Stand/Server Stations. When we have a Host they will sort them and put them in their proper place, but when we don’t have a Host please take the time to put them away.
On that same note, let’s be sure to pull menus from tables after we have taken the order. Leaving a single beer menu behind for guests to reference is ok, but let's pull the remainder of the menus. Doing so will keep our menus looking fresher for longer, and when seated outside this allows less items to blow off the table. Also, this creates a better guest experience overall as they won’t have menus in their way hogging up the table.
FOCUS POINT: Happy Hour Awareness!! Let’s be sure that during happy hour when we are ringing in Happy Hour Drink Items that we are also applying the $1.00 discount before sending the order! It’s easier to apply the discount as we go versus trying to apply the discount when busy cashing out tables, also we want to be sure we are giving the discount to only 16 oz beers/beverages.

BOH:

We have added a new clipboard for only Restocks to the kitchen. This clipboard will live by the Closing/Shift Change clipboard by the server microwave. This is to help eliminate misplacing the Closing & Temp. Clipboards. Also, with that said, let's make sure that after the restock is completed that we are returning this Restock Clipboard back to its proper place (next to the Closing/Shift Change Clipboard).
Please read over the stacking order of raw items posted on the walk-in door, & follow it when putting away raw items!
Prep: If you are putting away an order, items MUST be grouped and rotated. This goes for everything, but is very important for more perishable items like greens and ground beef. If you are not sure how to arrange things so that items stay grouped together, ask the prep lead.
Prep/Line: Please back the following into 6"6ths: Queso fresco, tempeh, radishes, garlic, and sharp cheddar.

FOCUS POINT: Station Cleanliness/Resetting Station Awareness!! To be more specific: emptying the bus tub at fryer station, changing sani water buckets, restocking plates/dishware for the next shift! Whether you are setting up for the night shift or setting up for the opener let's be sure stations are ready to go!

Pub Read and Sign - July 12th, 2023

July 12, 2023

ALL:

Timeliness! You should have your shoes/apron on and be on the floor/in the kitchen ready to go at your start time. We should not be clocking in with all our stuff in hand just so we are not considered late and then running downstairs to get ready for the shift. On this same note when clocking out–Please do not come behind the bar with large backpacks/purses/personal items.
FOCUS POINT: Running Late? Call Us & Communicate!! Even if you think you're just gonna be a minute or two late, please give us a call to let us know. Life happens and sometimes you run late and that's okay, but communication is key!

FOH:

When ringing in Happy Hour items as an appetizer be sure to select “As Appetizer” in Misc. Mods on Toast.
Please be gentle to the new Hokey! The previous hokey only survived 3 months…
Please be careful when dumping plates. Sometimes silverware or bullets are hiding under the piles of napkins and we don't want to be tossing those. Also, kids' lids and straws are not compostable.
Please use the metal ice scoops to get ice for beverages. This keeps us from chipping the plastic cups and adding plastic chunks to our ice bin.
Please don't stack dirty cups in the glass racks. If you see that the glass rack is full, run it to the dishpit & bring back an empty glass rack. Stacking cups leaves more work for others behind you.
Servers please be restocking cups at the upstairs and downstairs soda stations! Don't leave it empty for your friends.
Closers, it is your responsibility to make sure the bathrooms are left clean and free of debris–please thoroughly clean bathrooms at the end of night.. If there are still customers in the building restrooms need to be the LAST project done to prevent too much traffic from going through right after mopping.
FOCUS POINT: List Completion Awareness!! We have a lot of new staff and have made some adjustments to lists here and there, so let’s make sure open/close, shift change, weekly/monthly cleaning, and pick-lists are all always initialed and completed. List completion helps set us all up for success. If you have questions about any given task, feel free to check in with a manager to clarify.

BOH:

Openers: When heating up Bier Cheese we should use a whisk to stir it, this will make for a smoother consistency at the start of the day.
The hush puppy scoop & lid must be washed like the rest of our scoops every night, now that we have those on the HH menu.
Friendly reminder that garnishes & fifos need to be stored below the make-table at closing. Also be sure to store fifos in the proper place i.e., sour cream fifos can get lost behind desserts & then get out of rotation.
Please save Riverland cardboard flats so we can return and reuse them. We are storing them on the table out towards the alley door, across from prep's cardboard pile. The blue paper pints are not reusable and should be composted.
Prep: We are temporarily subbing a pre-shredded sharp cheddar. Please store this in the usual sharp cheddar spot, and clearly label any 8qts "Sharp Cheddar" so it doesn't end up in the beer cheese.
FOCUS POINT: Happy Hour Plating & Menu Awareness!! Now that Happy Hour is back let’s focus on getting it down–the menu & the appropriate plating procedure! Also, let’s be sure to be aware of when to fire Happy Hour items–they are considered entrees. HH items are only fired as app’s when they are modified with “as appetizer” on Toast.