Tap Room Read and Sign - May 1, 2024

May 1, 2024

ALL:

This weekend will be busy! Be prepared and ensure that we are all fully communicating with other staff members. We have all been on the same page lately, and it's been wonderful! Let’s keep it up!
You all KILL it and I appreciate you all so much! I commend you all and I think you are all AMAZING people! I could not do this job without y’all and you work so hard to make this place fantastic!
FOCUS POINT: Menu Changes and Specials: Make sure that you are aware of the new monthly specials, the new desserts (have I told you about the LEMON RICOTTA CHEESECAKE?), and our menu changes (so exciting!). We will be swapping out the spinach dip for the tuscan white bean dip (YUM!).

FOH:

Please make sure that we are wiping down the handhelds throughout the day and fully at night. Also, make sure that the table tents are getting fully wiped down at the end of every night.
Try to keep some menus behind the bar, in case patrons do not grab said menus from the stand upon entering.
When bussing tables, try to check the chalk tins throughout the day. If you see any small pieces, feel free to discard them and replace them with another piece of chalk!
If glass breaks in the dishwasher, we need to fully drain the dishwasher, inspect it fully for any remaining glass pieces, and refill it before we can wash anymore glassware.
Try to make sure that we are keeping all communal areas tidy and organized to the best of your ability. Even if we are busy, take a moment and ensure that all of our areas are kept clean. If the line dies down, take a look and see if there is anything that we can tidy up, to ensure that we are fully reset everywhere in case we get busy again!
Do your best to run glassware whenever you have the time and ask to assist the kitchen with dishes as best as you can, as well. If you notice that we are running low on items, please pre-bus said items. If we are low on silverware, run a load or notify the kitchen.
FOCUS POINT: Be ready for this busy weekend: Have a positive attitude, communicate, and be flexible! Please keep on top of checking sling for any updates that may come up! Check in with a manager if you have any questions and feel free to take a breather, if necessary! We are all here for you!

BOH:

Be prepared for a busy weekend! Make sure that we have prep ready to go, keep a positive attitude, and help each other whenever possible!
FOCUS POINT: Read up on the new menu items and procedures for said items: We will be rolling out a huli huli chicken sandwich, shrimp hushpuppies, and a lemon ricotta cheesecake. YUM!

Tap Room Read and Sign - April 24, 2024

April 24, 2024

ALL:

Reminder: Beginning May 1st, we will no longer be accepting reservations for the barrel room. Instead, all reservations will be outside in the grassy area.
Reminder: There should be no alcohol on any please pay tabs. If you are having any drinks after shift they need to be paid for that same day.
We now have Sencha Green Tea as a hot tea option, which replaced the Jasmine Green tea. Sencha is a Japanese Green Tea and is mild in flavor. Feel free to sample some and provide feedback!
FOCUS POINT: Be Flexible! With our extended hours and new service style implemented please be flexible as we may need to make tweaks and changes to procedures and whatnot. Offer feedback or suggestions if you feel something could be improved or done differently. We appreciate everyone going with the flow and taking all these changes on with a great attitude!

FOH:

Make sure we are only giving 1-2 napkins per entree. If you notice the table already has quite a few when bringing something out, then take them back to be used with the next order. If folks ask for more, definitely give them a few more!
Please make sure you clean up after yourself. If you start any projects, see them through fully or if you need to pass it off to someone else, make sure to communicate it to another person.
Reminder: When cashing someone out, make sure to double check if they want to pay with the card on file or if they would prefer to use a different method of payment. Even if it is super busy, it is important to take a moment and verify before taking any payment!
With us changing our style of service, try your best to make sure that tables are wiped down when parties vacate them.
Have a minute? Do a pre-bus and check in with tables to ensure that we are still meeting our service standards! You can always offer them another round, recommend a dessert, or simply check in with a table to get some feedback!
FOCUS POINT: New Service Style. Make sure we are in the know on our new service style and continue to meet our hospitality standards. It will take some time for everyone to get used to, so please be flexible, positive, and proactive!

BOH:

Now that we are open for lunch, bread can be left in the kitchen overnight. Please make sure that the bags are tied when we close.
Fresh veggie portions!: As we enter salad season, please make sure we are keeping fresh vegetable portions consistent: Special salads get 5 of each, pub greens get 3 of each (6 for a large pub greens salad), 3 wings get 2 of each, 5 wings get 3 of each. If someone asks to substitute for pita/chips, they get 5 of each. Bean dip specs are also listed on the cooler.
FOCUS POINT: Label transferring. When food is being backed out, cooled, or saved for the next day, please be sure to transfer the label info as well. This includes the hot hold items at the end of the night. All food should be labeled so we know how old it is and who to seek out if there is feedback.

Tap Room Read and Sign - April 17, 2024

April 17, 2024

ALL:

Reminder: We will be open for full Summer hours beginning this upcoming Monday, April 22nd!

Our Summer hours will be:

Sunday through Thursday: 11:30 a.m. - 9 p.m.

Fridays and Saturdays: 11:30 a.m. - 10 p.m.

PLEASE make sure that you are double-checking your schedules before coming into your shifts, as shift times might be changing due to our updated hours!
We will be running a food special that will pair with our Sol Fresco release that will start this weekend (until we run out of Sol Fresco):

Green chili and potato flautas: Creamy, spicy potato and green chili fried flautas served with salsa borracha, sour cream, queso fresco, & radishes. $12.99

FOCUS POINT: Floor awareness: Please make sure that you are fully sweeping and mopping the floors at the end of the night. Make sure that you are moving tables to fully sweep/mop the floors, as food and other items collect under there. Also, please fully mop the kitchen floors E.O.D. to ensure that no grime builds up.

FOH:

With the weather getting nicer, please make sure that our lawn games are getting taken out at the beginning of the day and taken back inside at the end of the night.
Please make sure that you are filling out ALL logs every night (especially the OLCC logs).
Make sure that we are communicating with the kitchen when seating a party of over 2 people when we are busier.
Please mark that a table has been sat on the seating chart if we seat a table and are busy. This helps to ensure that tables are not accidentally double-sat and that we can easily see if any tables outside or inside are available (if you happen to bus a table, try to communicate with the person(s) who are mainly hosting or remove the mark from said seating chart).
There will be a button under Sol Fresco to add a lime wedge, as that is a popular addition to Mexican lagers! If a customer orders a Sol Fresco, please offer it to them!
The front bar fridge has been acting up lately. Please make sure that we are checking the fridge temperatures periodically (especially at the end of the night). If you notice that the fridge is resting at a temperature that is higher than normal, unplug the cord, replug it in, and log this information in the maintenance log.
FOCUS POINT: Customer engagement: When seating parties, please try to recommend some of our wonderful food items and engage in conversation! Have some down time? Check in with customers, pre-bus tables, and gain some food feedback! Not only does this make customers extremely happy, but it also helps us gain important information regarding our products and our service!

BOH:

We have been deep cleaning the floor in small sections to keep the grime build-up down. Please make sure that we are taking a little extra care when mopping at night. This includes not leaving standing water and scrubbing any dirty area that you happen to notice..
FOCUS POINT: Dish chemical awareness: Please be sure that we are checking the dishwasher with test strips when we are doing temps. Please also check the dishwasher chemical containers to make sure that they are not empty. If needed, our back-up chemicals are located in the back building (near the keg-washing area). Feel free to ask if you need to be shown how to do any of this!

Tap Room Read and Sign - April 10, 2024

April 10, 2024

ALL:

Please make sure to check the glass bins frequently throughout the day. Glass bottles belong in the green bins specifically for glass, while broken glass goes in a trash bag, which should be immediately loaded into the dumpster.
FOCUS POINT: FIFO: Make sure we are properly rotating items (sauces, packaged beer, line items, etc.). The older dated items should always be on the top or in front of newer items.

FOH:

Please make sure that we are removing empty flats from the walk-in. We can store them on top of the dirty kegs as long as they are not piling up in that location and are taken out at the end of the night.
We got new blankets for folks to use! We are installing hooks outside that they will live on during our open hours. The opener will be putting them out at the beginning of the day and either the pre-closer or closer will bring them inside at the end of the night.
As we ramp up for Summer, please keep 4 people on Friday and Saturday evenings until at least 6:30 p.m., as our dinner pops will start getting later and it is always better to be prepared for a busy night!
Please make sure that we are checking our bathrooms throughout the day. If a trash bag in there seems to be full, take it out and change it. Please also check out the supply of paper towels throughout the day, so we are not running out.
If you notice that we are running low on silverware, napkins, or ramekins make sure to restock the supply. Run a load of silverware, if necessary and notify a manager if you think that we are running low on supply of any items.
When 86’ing items, make sure that we are fully taking it out of the system (soup and other side items, specifically). If we void an item because we ran out of it, make sure that there is no longer a number in the system.
Please make sure that we are double-checking glassware before pouring beverages or putting them away. Please try to not pour beverages before the glassware has cooled down (at least rinse them for a longer period of time in either the sink or the physical glass rinsers) to prevent the glassware from cracking.
FOCUS POINT: Being prepared: Make sure we are staffed and prepared for pops throughout the day and evening. Keep 4 staff members on Friday and Saturday evenings until at least 6:30 p.m. Also make sure to restock and reset everything during slower moments and have a plan in place for when it picks up (roles, communication, etc.).

BOH:

When freezing items, make sure it is pressed/laid flat in it’s bag so it can be thawed efficiently. Please write how many days of life it has left (ex: if it is 2 days old, it will have 5 days left)
FOCUS POINT: Dishes! Keep up on dishes! If you are prepping, please make an effort to run all/some of the dishes you used for that project to help keep the dirty dish rack from piling up really quickly.

Tap Room Read and Sign - April 3, 2024

April 3, 2024

ALL:

Please make sure that all garbage and compost bags are replaced after they have been taken out
Please call a manager or the GM if it is busy and you need extra help; we can come in or help find someone. We would rather you take a few minutes to call someone than have our service standards suffer and you feel like you are drowning!
When taking out broken glass, please put it into a container to keep it all together (in the dumpster) or double trash bag it before placing it into the dumpster. Do not place it directly into the glass bin – only the dumpster!
FOCUS POINT: Monthly specials: Please make sure that we are aware of the new monthly specials and their procedures! Spread the word to customers and talk to other staff members about the new products that will be on our menu! Feel free to ask for a taster if you haven't tried one of the specials before!

FOH:

Please make sure that you are keeping up with customer engagement! If you have a minute, check in with tables, offer another round, offer to cash out a table, offer to-go boxes, etc. It's always important to go above and beyond for our customers!
When restocking beer, please make sure that you are properly rotating our product, that there are no partial 4-packs hidden behind full 4-packs, and that everything is organized and looking B-E-A-UTIFUL!
We have a new cocktail that is launching on Friday! Wahoo! This will replace the paloma. It will be called “Horizon Sun” and will have buffalo trace, vermouth, blood orange, cherry liquor, and bitters!
FOCUS POINT: Bakery highlight: Make sure that we are reading the bakery highlight, engaging with customers about the bakeries products, and try your best to suggest our baked goods to at least 3 customers per shift! Our bakery is absolutely AMAZING and their products deserve all of the love that they put into their baked goods!

BOH:

The round dishwasher screens need to be removed, scrubbed, run through the dishwasher, and replaced at the end of the night by the closer. There should never be any food debris and there should also be no dishes left in the bottom of the dishwasher.
Please do not overfill sauce cups when plating. Rarely do they sit flat on the plate, so there needs to be room for the bullet to tilt with spilling onto the food.
The happy hour chopped cheese will be using the 3 oz. burger balls for this month.
FOCUS POINT: Veggie freshness and size awareness: With the salad season beginning along with the debut of our amazing white bean dip, let’s focus on serving a fresh, consistent, and b–e-a-utiful product! The cucumbers must be sliced at a ⅛ on the mandolin. Please make sure that we are checking for the crispiness of our cucumbers, Carrot sticks should be “the size of Sarah’s pinkie finger.” Peas should be snappy and unblemished! If you happen to notice any item of poor quality, please let James know so that we can adjust our supplier or par amount!

Tap Room Read and Sign - March 27, 2024

March 27, 2024

ALL:

We have updated our hours to be open until 9 pm on Fridays and Saturdays moving forward!
We will be closed next Wednesday April 3rd to refinish the dining room floors!
FOCUS POINT: Bakery Highlight! To help kick off our TR objective of enhancing the Bakery, we will be doing a bakery highlight! These items will be swapped out every couple of weeks. Please talk about these items with customers (aim for at least 3 a shift), suggest them, tell a fun fact, etc. It will be really imperative to get feedback on these items as well and to really enhance the visibility of our amazing bakery! Please see the brewsletter for what we are highlighting first!

FOH:

Please make sure we are using the correct discounts when cashing out employee food, comping something, waste logging an item, etc. There is a reference sheet in the bar binder if you need a refresher. Please be honest when discounting employee food - if you worked less than 7-8 hours there should not be a 70% credit on your food, unless it has been approved by a manager.
Broken glass awareness: let’s try and ensure that we are fully wiping down underneath our clean glass bins (especially after a glass has been broken).
Please make sure to check in with the kitchen staff before clocking out. Offer to run some dishes through, take out recycling, and ensure that everything is up to date menu-wise (it’s always good to check in regarding numbers and whether 86ed items are back)
Happy hour beers: when ringing in 2+, you still only get $1 off that entire order. Send the first one, repeat, then discount again to make sure the customer gets the discount they deserve. Also, keep in mind that the happy hour button disappears when happy hour ends (there is a 5 min buffer) so make sure to ring in happy hour beers when you pour them.
FOCUS POINT: Bar Etiquette! Please refrain from placing dirty glassware or dishes on the bar counter regardless if customers are sitting there or not. Take dishes directly to the kitchen, set them on the dirty glassware racks, bus tubs, etc. The bar top needs to remain a clean space that is welcoming for customers.

BOH:

Please wipe down the top shelves of the make table at night as they can collect dust/flour quickly.
Let's try to check temperatures more consistently. Feel free to check the temp log periodically throughout the day and fill it out if needed.
FOCUS POINT: 86ing items! Please make sure we are double checking for more of an item before we 86 it. This may include having a second set of eyes to check the reach-in/walk-in/freezers. Please also make sure we are not 86ing items at the end of the night for convenience (hot hold items, etc.).

Tap Room Read and Sign - March 20, 2024

March 20, 2024

ALL:

Beginning May 1st, we will no longer be accepting reservations for the barrel room. Instead, all reservations will be outside in the grassy area.
FOCUS POINT: Keep up the great work! Thanks to everyone for crushing the busy weekend! As that continues to be the norm going forward, make sure we are staying positive, phasing appropriately, communicating with each other, and prioritizing tasks effectively!

FOH:

Please make sure we are using the correct discounts when cashing out employee food, comping something, waste logging an item, etc. There is a reference sheet in the bar binder if you need a refresher. Please be honest when discounting employee food - if you worked less than 7-8 hours there should not be a 70% credit on your food, unless it has been approved by a manager.
Please make sure that we are pre-rinsing all glassware that contained a strawberry lemonade/fvl purée. This helps ensure that fully-cleaned glassware is used for beverages for customers!
With the nice weather making us busier, let's try to keep dirty pints separate from water/kids cups. The top dirty rack should be all pints/10oz glasses and the bottom red rack should be water cups/kids cups. This will make dishes and restocking clean glassware easier during rushes!
Even if a line exists, please try to ensure that we stay tidy behind the bar. Never feel worried to give yourself a minute to run a load of glassware, restock supplies, or put something away that isn’t being used. Don’t worry about asking a customer to wait an extra minute to ensure that our bar stays organized and sanitary!
When starting tabs, please double check that the tab is pre-authorized with a card before the customer walks away, as it sometimes takes a second swipe to have the card properly on file.
Reminder: Please do not put a random letter on a tab name, unless you are able to fully cash it out then and there. There have been multiple tabs left at the end of the night with random letters for both our to-go beer and merch. This is unacceptable.
FOCUS POINT: Customer Engagement! Really try to engage with customers, whether that is pre-bussing, checking-in, offering something, taking time to make eye contact, give a compliment, etc. Really go above and beyond while increasing the customer experience!

BOH:

Good job handling the sunny/busy days last week! Thanks to all who were flexible in covering shifts.
We should be flipping the melted butter at the end of the night. If there is a lot that is clean of debris, we can use it the next day in a clean container; otherwise toss it. This includes removing and washing the brush as well.
FOCUS POINT: Lettuce Storage! Do not pack down greens/romaine/shredded lettuce in their containers. There also should not be any water in the bottom of our romaine 8 qts. Please make sure that we are spinning it until it's quite dry and not dripping.

Tap Room Read and Sign - March 13, 2024

March 13, 2024

ALL:

Due to warm weather approaching (YAY!), along with quite a few baseball games over the next few weeks, be aware that we will be getting a lot more customers! Be prepared for it to be busy this week!
Clarification regarding our earth burgers: the earth burgers made in prep are vegan. We use bread crumbs made from pan de campagne, a vegan bread, and they do not contain butter. We use a Sysco brand bread crumb when making meatloaf that is not vegan. In order to make this sandwich vegan for a customer, you will need to substitute the bread stop burger bun for a vegan bread option and hold or sub the mayo.
The OSU baseball game schedule has been posted in the kitchen next to the closet. Make sure to check the schedule and be prepared for a potential rush around these games, as they tend to draw quite the crowd!
Please make sure to remove old labels on fifos, food items, store n pours, etc. when backing out something new so it is clear what is in the container.
FOCUS POINT: Keeping Busy! While we still will have slower days or lulls between rushes, make sure we are keeping busy. Find shift change or cleaning tasks, run breaks, re-organize, etc. during those times. If you find yourself standing around, please stay motivated and look for something to do or ask a manager for any special projects.

FOH:

Reminder: the OLCC log is a living document that could possibly be used in court. Please make sure to keep our OLCC log professional with as many details as possible (while keeping the information clear and concise). This document should mainly be used for when you have to cut someone off, have to pull a drink, someone seems to be visibly intoxicated, you have to tell a patron to leave, etc.
We now have a separate notebook for communication/questions/etc! You are welcome to put your name/initials or leave it anonymous. Any type of question, comment, idea, thing to note, etc. can go in there. Please use the maintenance log solely for things that broke, need to be looked at, could use something else, seems off or funky, things like that!
If you have a few minutes of downtime, please be sure to check in with tables, pre-bus, and ask a customer if you can get them anything! While we are counter service, it improves the overall experience for the customer if we actively engage with them and offer suggestions and simply check in with them! (which usually leads to more $$ in your pocket!)
FOCUS POINT: SELECTION SERIES RELEASE! With the 4 Selection Series beers coming out on Friday, please make sure that you know what all 4 of them are, the main differences, and the various serving options for said beers! We will have laminated taster cards for flights that are available to customers and we will also have extra information on our taplists about these beers! In addition, the 4 packs will come pre-mixed with one can of each Selection Series beer (NO MIXING AND MATCHING ON THESE PRE-MIXED 4 PACKS) but crowlers are available for folks who may only want 1 or 2 of them.

BOH:

Please be sure to keep the oldest product at the front when rotating our products to ensure that the oldest product is used first.
When thawing frozen items, be sure to keep anything raw on the bottom shelf, and cooked/not raw on the one above it.
Be aware when storing bread in the walk-in overnight. Do not stack on top of the burger/porky buns as these are a lighter bread and squish easier.
FOCUS POINT: ORGANIZATION! When putting away orders (Sysco, transfers, Breadstop, etc.) please be sure to keep similar items next to each other and in the general area it should live in.

Tap Room Read and Sign - March 6, 2024

March 6, 2024

ALL:

There is a yellow cornstarch container for dead batteries that is located on the bottom shelf of the kitchen closet. Please use this container instead of plastic bags. If the container happens to be full, there is a bucket that is located on the distribution mezzanine where we can recycle them.
We now have boxes of gloves in our mop closet for us to use when cleaning. Feel free to grab a pair if you want to use them while cleaning the bathrooms or mopping.
FOCUS POINT: DRESS CODE! Shelby sent out an announcement on Sling that lists our updated dress code policy (which includes pictures as to what is appropriate to wear to work). Please ensure that you have read through this information and feel free to ask a manager if you have any questions about the updated policy.

FOH:

We are changing our seasonal lemonade to BLOOD ORANGE on Friday!
We have now changed our draft cider from Block 15 Cider to 2Towns Outcider.
The upstairs safe is working again! Please put the money bags and our drop/tips upstairs in that safe at night.
Please make sure that we are fully authorizing or closing out tabs before the customer walks away from the bar in order to avoid any potential walk-outs or confusion.
Please try to limit using random letters/numbers when ringing in tabs to prevent any confusion. While this is fine when ringing in packaged beer to go, it can generate confusion for other staff when we are busy on food and drink orders.
Our happy hour is now from 3-5 p.m. (this mainly affects Sunday’s happy hour, which was previously from 2-5 p.m.
FOCUS POINT: MONTHLY SPECIALS! Make sure that you know all of the information about our new monthly food specials and desserts. Ask for a taster if you haven’t tried one of our new specials, spread the word about these specials to customers, and obtain any feedback!

BOH:

If a customer requests tempeh that is not fried due to an allergy or personal preference, please heat it up on the flat top just like we do for our earth burgers.
FOCUS POINT: POT PIE SPECS! When building the pot pie, it will get 7 oz of potatoes instead of 6, and the potatoes can be put on while they are warm while they are easier to spread. The boats are under 2 inches deep so they can finish cooling after they are built.

Tap Room Read and Sign - February 28, 2024

February 28, 2024

ALL:

Thank you to everyone for absolutely CRUSHING IT this past weekend! We had great communication, teamwork, and hustle!
Our February monthly specials (oysters as well as red beans and rice) will be available until March 6th. After that, we will be switching it up to an asparagus melt and a shepherd's pie.
FOCUS POINT: 86’ED ITEMS: Let’s focus this week on communication regarding 86’ed items. We should be checking in with every staff member as to what we are out of, what we need to put numbers in for, etc. This includes updating the whiteboard, making sure that customers are knowledgeable about popular items that we are out of for the day, and ensuring that these items are completely updated within our systems. BOH staff can also always inform a manager if they feel it is necessary to run to the pub to grab more of a product. If we are low on an item for the day and you are ordering food for your break, please try out a new item that you have not had in a while and provide some feedback!

FOH:

The safe located upstairs has been acting up as of late. Please keep the money bags (with the drop and tip bundles) in the downstairs safe when closing at night until we are able to fix the issue.
We will be switching up our seasonal lemonade to BLOOD ORANGE next Friday (March 8th)!
When we ring in orders for parties, even if they are paying as they go, we should make sure that we are ringing in items under the proper table. If a table moves, please make sure that we are updating the table number (this includes the ticket on the line).
As we transition into our sunnier, warmer days, we will have a lot more people that want to sit outside. Please make sure that we are checking for any large debris outside while we pre-bus and bus tables.
FOCUS POINT: BAR AWARENESS! Please make sure we don't forget about our bar customers when it gets busy. It is easy to get caught up in getting the lines down and clearing the window, but we need to make sure we are giving the same great service to our bar patrons, as well!

BOH:

Alsco will be bringing another bag of yellow towels and an extra bundle of aprons each week so we don't continue to run out. Please be mindful of our towel usage (e.g. use a squeegee and dustpan to clean a spill or reusing towels under cutting boards when completing the closing duties). The head for the long sweeping broom will be replaced once a week, as well, so it should be good for gathering debris in the lobby.
FOCUS POINT: RESTOCKING THE LINE! Let’s make sure that we are restocking the line when we are both doing the flip/closing and after the lunch rush on weekends. This is alway a good opportunity to check our stock and inform the next people on of anything that we might be running low on and what needs to be prepped before our dinner rush.

Tap Room Read and Sign - February 21, 2024

February 21, 2024

ALL:

Thanks to everyone for really stepping up, helping out over the weekend, and being flexible! It is awesome to see everyone work so hard together and communicate well!
Bourbon trivia is being hosted by Ian on Saturday at 5 p.m. Feel free to come by if you are not working that night (you can have teams of up to 6 people)! If you are working, be prepared for it to be busy, loud, and a wonderful time!
We have new phones! Phone number is the same as well as quick dial extensions!
Please try to put dirty silverware into a container with pre-soak. If the one being used is full, please wash them. If you don't have time to wash, please start a new container.
Drink more water this week! Stay hydrated!
FOCUS POINT: FOOD FEEDBACK! We should be trying to fill out a full page by the end of each week! Please try to write down at least 2 items of feedback this week (it can be customer or personal - good or bad). This helps us to plan and improve our items (the more feedback, the better!).

FOH:

We will be changing up the seasonal lemonade flavor sometime within the next week or so. In the meantime, please push cranberry ginger lemonade!
Please continue to take out empty kegs from the walk-in anytime you switch a keg and please do not stock partial 4pks behind full 4pks in the reach in coolers.
Please make sure that we are actively checking both the window for food and on tables that can be checked-in on and/or pre-bussed. This helps us to make sure that customers are happy!
When we are wiping down tables, please ensure that we are fully wringing out the towels before we wipe down the tables, as this helps prevent streaks. If the table is really wet, please try and use a dry rag or paper towel to fully dry off the table.
If the barrel room ever needs to be rearranged, make sure that the table legs are fully locked into place before the tables are moved, as the table might fall on your toe. Don’t pull a Kailey (ouch)!
Answer the riddle: “You arrive at a hotel and immediately know that you are bankrupt. How do you know this?”
FOCUS POINT: WINTER WARM UP! Make sure we are spreading the word, hyping it up, and mentioning the clothing drive with Vina Moses Center! This Friday and Saturday!

BOH:

Kimchi fries are back. Refresh yourself with specs and plating.
Great job this weekend handling the busy days and random pub closure. Thanks to all who went out of their way to make it happen!
FOCUS POINT: CHECK DATES! Be sure to check dates when flipping/topping off items in the tables. They need to be the same date if combined, otherwise use the old first or toss if it is out of date/poor quality.

Tap Room Read and Sign - February 14, 2024

February 14, 2024

ALL:

Please make sure we are paying our tabs in a timely manner and checking the wall for please pays!
If you have any winter clothes you no longer need, bring them to the TR to donate to the Vina Moses Center by Sun. 2/25th! Spread the word to customers too!
FOCUS POINT: STAY HEALTHY! Keep hydrated, get rest, and don't come to work if you are sick! Review the call-in and sick time procedures if needed. Thank you to everyone for being flexible and helping cover each other during this sick season!

FOH:

When restocking the beer coolers, please make sure that all options are accounted for in the fridges. If there is an empty row, double-check the walk-in to ensure that we are not missing any beers (if we are, please restock them).
Please make sure that the specials board is staying up to date. If we 86 anything that is listed on the board, make sure that it gets taken down or changed quickly.
Make sure that we continue to check in with tables periodically throughout their stay: Pre-bus tables, offer another round, get food feedback, etc. We want folks to feel taken care of!
The happy hour $1 off discount button will now just be applied to the regular draft beer list, wine, kombucha, and rootbeer buttons. We no longer have all the beers, wine, kombucha and rootbeer buttons also in the happy hour menu. The only items in the Happy Hour menu page are the special cocktails and the food. You will still discount all the drinks the same way; it is just less screens to have to go into (and is the same way the pub does it). Let a manager know if there are any questions or glitches!
Please pull empty kegs out of the walk-in when they kick and place them in the empty keg pile. This helps us keep the cooler less crowded and helps greatly with inventory!
FOCUS POINT: LISTS! Please make sure we are filling out and initialing things on the lists as we do them. If you sign off on it, please make sure it actually gets done. Look at the weekly and monthly cleaning lists during slow times and during shift change!

BOH:

When heating up or backing out the red beans, please pick out any bay leaves that you see.
FOCUS POINT: MIXED GREENS’ QUALITY: Keep an eye on the quality of our mixed greens. If you see some wilty/slimy leaves, please pull them out and throw them away and waste log if it is a substantial amount.

Tap Room Read and Sign - January 31, 2024

January 31, 2024

ALL:

Get excited for Bourbon Month and all the fun events we have planned!
FOCUS POINT: Bourbon Month! Make sure you know all of the specials, pairings, events, happenings, etc. that are happening in February. Lets kick some ass!

FOH:

The main dining floors will seem a bit splotchy/ashy due to a chemical spill. Please mop and sweep as best as you can every night, but don't worry if it doesn't go away (we are looking into a solution to fix it)!
All Bourbon stamp cards and stamps will live by the Ipad behind the bar.
When washing the glencairn bourbon glassware please put a large plastic cup over the top of it so they don’t break in the dishwasher as they are expensive and fragile!
This week will be pretty busy, as there is a lot going on and a lot of information to tell folks! Do your best, give great hospitality, and at the end of the day we want folks to have a great experience at the Taproom!
We now have separate beverage and Draft menus as well as bourbon menus, please make sure we are giving all 3 to every table!
FOCUS POINT: Bourbon Month! Make sure you have all the info you have learned over the past few weeks ready to roll and really go above and beyond this month.

BOH:

Thanks to everyone for always being so flexible, helping out, and being a team player!
FOCUS POINT: Menu Updates! Make sure you read the procedures and know what our new monthly specials are and new desserts that are coming out on Friday!

Tap Room Read and Sign - January 24, 2024

January 24, 2024

ALL:

With the new ciabatta and banh mi buns rollout, please make sure we are tasting the product, getting feedback and passing it along, and really get excited about how awesome our Bakery is!
Make sure you know what to do in the case you or a coworker gets injured! Write the incident in the safety log, assess if they/you need help cleaning up, utilize the first aid kit if necessary. If need to leave work, make sure a manager is aware, and if going to urgent care or ER you must fill out a Saif form and tell Shelby in HR. Any questions reach out to Shelby!
FOCUS POINT: Drains! Make sure we are monitoring the drains in the kitchen and behind the bar. Keep them clean, keep an eye to make sure they stop from overflowing, and make sure you know what to do if it does overflow.

FOH:

No matter the flow of the restaurant, make sure we are taking laps to check in with all guests. That is a great chance to get food feedback, grab them another round, pre-buss, and give exceptional service! Take a handheld with you if that is easier!
If you haven't yet, make sure you take a look at the new coravin wine system and read the how-to pamphlet. It is super important we do this every time we pour wine. Please be very careful with the equipment!
Please really push packaged beer this week!
FOCUS POINT: Suggesting menu items! Please make suggestions, mention new items/specials, fan favorites, etc. with customers. Try to suggest a menu item to at least 3 different people each shift you work this week!

BOH:

We have had the grease traps and drains serviced in the past week or so. Hopefully this will take care of the floor drain backing up. Please continue to keep the screen cleared and let a manager know if it backs up again.
FOCUS POINT: Menu Updates! Be aware of changes made to the ciabatta and banh mi buns happening this week. The bakery has tweaked these breads so they may look a little different. Firing procedures are close to the same, but know the subtle differences.

Tap Room Read and Sign - January 17, 2024

January 17, 2024

ALL:

Stay safe out there! Make sure to plan extra time if you are working, check sling before you leave, and review proper callout procedure if you can't make it in!
If you ever are feeling overwhelmed, worked up, etc. please feel free to take a second off the floor to collect yourself, reset your mind, and take a breather if needed. Just let someone know you are taking a second before leaving the floor.
FOCUS POINT: STAY SAFE! Please stay safe during this winter storm. Give yourself extra time to get anywhere, find coverage if you can't make it in, and keep checking in on sling for updates!

FOH:

Keep up getting both food and beverage feedback and make sure to write it down or tell a manager
During this slower time of year, make sure to stay busy and give above and beyond exceptional service
We will be starting to use a coravin system to keep our wine fresh longer. If you have any questions on how it works or need a run through please ask a Manager (there is a how-to pamphlet by the wine glasses as well)
FOCUS POINT: List Completion! Make sure we are initialing off tasks we do and find cleaning projects if it is slow.

BOH:

Stay safe out there!
FOCUS POINT: Keep up the good work!

Tap Room Read and Sign - January 10, 2024

January 10, 2024

ALL:

If you ever are feeling overwhelmed, worked up, etc. please feel free to take a second off the floor to collect yourself, reset your mind, and take a breather if needed. Just let someone know you are taking a second before leaving the floor.
FOCUS POINT: BOH/FOH communication! Keep up the positive communication, work together, and offer a helping hand when you can.

FOH:

At the moment, we are unable to fill crowlers or growlers of Block Water, as the carbonation will not hold up.
This Sunday, all draft beer (excluding perpetuals, hypnosis and imagine) will be on the $5 crowler special. There is a separate menu that is titled “Sunday $5 Crowler Draft Togo'' where all crowlers will ring in as $5. No need to apply a discount or anything. Please use that menu when ringing in a crowler that applies to the deal.
Please make sure we are obtaining and writing down food feedback on the sheet in the kitchen, especially with the new specials and dessert!
Please try to be as accurate as you can with entering how many people are in the party in toast when starting a table’s order! We look at that data weekly to help with scheduling, hours, etc.
FOCUS POINT: Hospitality! Make sure we are going above and beyond, giving great genuine service, and remember what makes the Taproom such a great place to come to (that would be because of how awesome we all are!)

BOH:

Please change the dirty rag bag when it is getting full, before it is overflowing and difficult to change.
Keep an eye on the floor drain under the handwashing sink throughout the day. If you notice it draining slow/clogging, pause both the front and back dishwashers, and clean any debris from the trap.
FOCUS POINT:Dry floors overnight! Let's try to make sure there is no standing water under the dishwasher overnight. During the day it is expected to be wet, but should be cleaned at night. Dry floors will help make sure there are no leaks and keep dirty/stinky areas from forming.

Tap Room Read and Sign - January 3, 2024

January 3, 2024

ALL:

Happy New Year Everyone!
FOCUS POINT: Monthly Specials! We have new specials so make sure we are in the know about them, hype them up, know all the specs and procedures, etc.

FOH:

Please make sure that we are cleaning off the barrels throughout the day (especially when we are closing). Feel free to take things to our lost and found, put dishes away, and put things back into the office, etc.
When we are restocking beer, we should make sure that all of our canned options are out in at least one of the coolers. We should also be checking that cans of the same product are not in two separate locations within the same cooler. We should also be ensuring that the beer coolers stay as tidy and organized as possible.
Beer sales tend to slow down in January - let’s push those beer sales!
We should make sure that we are updating beer tabs in the moment and updating them as accurately as possible. If you grab a table another round while taking a lap, please ring the order in right away before you move onto any other task.
FOCUS POINT: Floor awareness! Please make sure we are spot sweeping throughout the day and sweeping well at night. Get under the chairs, under the barstools, etc. and mopping as well. Don't forget about the large debris outside too!

BOH:

All four compost bins need to be brought out to the curb every Thursday (even if they are not very full). They need to be spaced 3 feet apart in order for the truck to pick them up.
Some clarification on the specs on both our adult grilled cheese and our kid’s grilled cheese/cheesy flatbread: Our adult grilled cheese comes on PDC with sliced cheddar cheese and our kid’s cheesy flatbread comes one one flatbread folded in half with shredded cheddar cheese. Please check in with the kitchen if a substitution wants to be made.
FOCUS POINT: Labor! During these slower days, let's focus on keeping labor down. Communicate with the crew to make sure we are "comfortably uncomfortable" with the amount of prep/business that needs to be taken care of. This includes checking if there are reservations before cutting people when help might be needed.

Tap Room Read and Sign - December 27, 2023

December 27, 2023

ALL:

We will be open our regular hours on both New Year’s Eve and New Year’s Day.
FOCUS POINT: Stay Healthy! As we wrap up the holiday season, continue to take care of yourself, stay hydrated, get rest, and stay home if you feel sick!

FOH:

Please make sure that we are still pushing packaged beer sales as much as we can!
The specials board should be as accurate as possible throughout the day. Please try and update the specials board as quickly as possible when a change needs to be made, especially when we are busy. If we are not running any specials that day please put “Happy Hour 3-5” (on the days we run happy hour) or highlight a menu item.
Please make sure that we are ringing in the bar patrons’ orders accurately. This means ringing in items under the proper bar seat number and not ringing it in under a random letter.
This is the last full week of December specials! Please try and push these items!
FOCUS POINT: Wine standards! It is extremely important that we make sure we preserve our wine the best we can to ensure customers are getting the quality product we want. Please be sure to date it the day you open it, use the wine preserver spray nightly, and anything still open after 3 days needs to be dumped out and wasted.

BOH:

Have a safe and happy New Years! We appreciate all your hard work!
Keep up the great communication with FOH!
FOCUS POINT: Hot-hold temperatures! Please focus on recording all temps and adjusting hot hold temps if needed. They should be closer to 145° rather than 170°, the dials should be set just below halfway to achieve this.

Tap Room Read and Sign - December 20, 2023

December 20, 2023

ALL:

We will be closing at 4 P.M. on Sunday, December 24th, for Christmas Eve!
GREAT JOB to everyone that worked the Fresh Pow party and to everyone who attended for fun!
Don’t forget to keep submitting ideas for Employee Provisions!
FOCUS POINT: Happy Holidays! Have a very LOVELY holiday to those who celebrate! Even if you do not, have a wonderful, well-needed day off! We hope your day is filled with LOVE (Potion #9) and JOY (Pale Ale)!

FOH:

We will be swapping out the Cranberry Orange Ginger G&T for a Cranberry Ginger Paloma this Friday, December 22nd.
We are changing up how we pour Gloria starting this Friday:

.3 L $6.25 (Current Dimple mug) - We will fill these the same way we have been.
.5 L $7.00 ( .5 L stein from Bloktoberfest) - For these pours, we will be filling “clear” beer to the half-liter line and will fill the rest of the Stein with foam.
5 oz - $2.25.
NO 10oz pour offering anymore, no half filled dimple mugs nor 10oz glasses.

Since we have changed up how we pour Gloria, we now have mugs to use for Mug Club Members! *The main thing to remember is that 14 oz. pours can be poured into a mug for all members*
Please make sure that we are writing down any and all food feedback that we receive (whether it be from customers or employees). Sarah always loves to hear this feedback (even if it's a short comment). In addition, if you forget to write down said feedback on the form in the kitchen, you are always more than welcome to reach out to her via Sling, E-mail, or by telling a manager!
FOCUS POINT: Cleaning lists! Please make sure that we are looking at both the weekly and monthly cleaning lists (Don't forget to initial off the task you have completed). This is a great way to keep busy during slow times!

BOH:

We are now using the blue napkins when plating the brulee to give it some color.
Empty dishwasher chemical containers have been moved to a new location in the distro warehouse. They will be stored next to the 3 basin sink for autochlor to pick up.
FOCUS POINT: Hot-hold temperatures! Please focus on recording all temps and adjusting hot hold temps if needed. They should be closer to 145° rather than 170°, the dials should be set just below halfway to achieve this.

Tap Room Read and Sign - December 13, 2023

December 13, 2023

ALL:

We now have snacks for employees! If you ever find yourself hungry, but you are on a budget, we have snacks and supplies to make P,B & J sandwiches in the employee break area! Feel free to grab whatever!
FOCUS POINT: The FRESH POW PARTY is this Friday! Get excited, talk it up with customers, spread the word, and be ready for a fun day! Know all the details!

FOH:

There will now be a stack of paktech lids to the left of the front cooler to make it easier for customers to mix-and-match beer to go.
Please double check that all cards are being fully pre-authorized for every table that we serve.
Please try and check the dish catch during the day. We have been noticing a lot of build-up in the entrapment at night and it has been leaving residue on our glassware after they have been getting washed, spray it off with the dishpit hose.
Please try to ensure that we are still providing excellent customer service, regardless of what time of the day it is and how busy we are. We should always be trying our best to check in with customers, pre-bus tables, and ensure that our restaurant is always ready to go for our next customers.
We are filling up with large party reservations, make sure you are aware of any that day, communicate with the kitchen, and give them great hospitality!
FOCUS POINT: Upselling our products! Try and offer customers packaged beer (especially on Sundays), another round of drinks, appetizers, merchandise, etc! Make it seem natural, don't try to force it into conversation.

BOH:

New December specials and menu changes. Make sure you know what’s up and ask if you have questions!
FOCUS POINT: Maintaining the temperature log and the weekly cleaning list! If you find yourself with downtime, please try and update the temperature log and complete the weekly cleaning checklist.