Tap Room Read and Sign - December 6, 2023

December 6, 2023

ALL:

Reminder: We are closing at 3:30 on Sunday for the Holiday party. The last seating is at 3pm and we will be fully stopping food and drinks service by 3:30.
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!
New December food specials and a few other menu changes happened this week! Make sure you know what is new and talk up the specials!
FOCUS POINT: Minimizing shop talk at the bar. Whenever a fellow employee is off the clock and enjoying their time at the bar, please make sure we are respectful towards those employees who are not currently on the clock and do not ask them work-related questions (at least without permission first). You can always send an email, sling message, etc. In addition, please minimize gossiping about work/coworkers at the bar on the clock or not, we still get recognized and it doesn't look great to customers. If you need to talk to/about someone, go to the back, outside, the office, anywhere not customer facing.

FOH:

Please check the temperatures on the bar fridges throughout the day. If you notice that a fridge is not operating the way it is supposed to, feel free to ask a manager who can show you how to reset the fridge to the proper temperature.
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 on our last couple cherry sublime cans so we have added the Two Berry Dream into rotation!
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: Floor Awareness! Please make sure that we are spot sweeping when we can and that we are also checking underneath tables for any debris while resetting tables. Due to the wet, wintery weather, lots of leaves and outside debris is getting tracked inside - let’s make sure that we stay on top of this!

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.

Tap Room Read and Sign - November 29, 2023

November 29, 2023

ALL:

Please make sure that we are dating our food in our employee break room fridge.
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: Attitude at work! While we all have our off days, it is always important to put that aside when interacting with both customers and fellow employees alike. Be positive, kind, and take a second to think about your approach and possible actions to a situation before following through with said actions. We always aim to provide great service to our customers and that all starts with your mindset!

FOH:

Please try and refrain from doing closing tasks when we are still open and have a reasonable amount of customers within our establishment. By completing closing tasks too early, customers might feel that they are being rushed to leave.
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.
When we run out of the Airlie Rosé, we will be out of stock until next Summer.
We will be out of Hoppy Holidays cans this week, but feel free to tell customers that the newest batch of Hoppy Holidays (along with more cans) will be out next week!
Please make sure that we are updating everything on our specials boards and within our system. This includes the date we ran out of said product, clear and concise names for items, and we should be constantly checking that everything is fully updated.
Please keep pushing Deep Seek cans and draft!
FOCUS POINT: Refrigerator temperatures! Please check the temperatures on the bar fridges throughout the day. If you notice that a fridge is not operating the way it is supposed to, feel free to ask a manager who can show you how to reset the fridge to the proper temperature.

BOH:

Please be sure to flip the chef base at the end of the night. This includes wiping the containers and crossbars, as well as changing the cheese pan.
Items that are held at room temperature and/or are dry (croutons, wontons, crackers, etc.) can be cooled in the kitchen, then backed out once at room temp. These items will get soggy if placed in the walk-in.
Since we have new holders for our fifos, please make sure that we are keeping all similar fifos in a row. The newest-filled fifos should be at the back of the reach-in.
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.

Tap Room Read and Sign - November 15, 2023

November 15, 2023

ALL:

Please read the brewsletter to learn all of the new information regarding our new batch of Deep Seek! It is extremely important that everyone reads this information that our team put a lot of time and effort into putting together.
The locksmith came to the taproom and fixed the lock for the front door and also oiled the side door! Woohoo!
The last OSU home football game is this Saturday at 4:30 PM. This game is completely sold out, so be prepared for it to be BUSY!
FOCUS POINT: Stay Positive! As we enter our gloomy season and the crazy holiday season, it is important that we all stay positive and remember that we are all a fantastic team! In the end, we are all working towards the same goals and we all need to work together! Boost each other up, give a compliment to someone, and have fun! You are all wonderful people and we all appreciate you so much!

FOH:

If you happen to start a project, cleaning task, cocktail, etc. please make sure that you are seeing it through to completion and to clean up after yourself, if needed. If you get pulled away from said task, please try and loop back to the task as soon as you can in order to finish the task and put things back where they belong.
When changing out kegs, please make sure that you are putting the empty keg in the dirty keg area (versus leaving it in the walk-in). This helps immensely with keeping the walk-in decluttered and it helps with keeping an accurate count of our keg inventory.
Talk up our new themed nights with guests! We now have: craft night, student night, and game night. Try and work it into conversations when you can!
FOCUS POINT: Deep Seek! Our wonderful brewery staff has spent a great amount of time updating Deep Seek in order to make it the tastiest, everyday-drinking West Coast IPA around! We have put in a lot of time and effort into launching this new batch and we want you all to be as STOKED as we are! Please make sure that you are reading all of the materials regarding Deep Seek that are sent your way and pay attention to some fun things that are coming up soon that involve the new Deep Seek!

BOH:

We no longer need to pre-puff the puff pastry for the pot pie.
All of our fifo containers have been labeled with what sauces belong in each container. Please ensure that we are keeping all containers organized and that every sauce is being rotated properly.
Keep up to date on all our specials we have going on, including the salmon bowl to pair with Deep Seek that runs this Friday-Sunday.
FOCUS POINT: Be friendly! Keep the morale high when on the line! Tell a joke, start a conversation, give a compliment, etc. work together and make connections with one another if you can! Make the work day a little better for each other.

Tap Room Read and Sign - November 8, 2023

November 8, 2023

ALL:

If you are refilling any of our soap containers, keep in mind that our backstock of bulk soap has been relocated to the mop closet.
4 Spirits has a festival this upcoming Saturday. Since parking will be difficult to find that day, please plan on leaving a few minutes early to ensure that you can find a parking spot and make it to work on time.
FOCUS POINT: Keep up the great communication!

FOH:

Our taproom theme nights start this week! Please make sure you read the brewsletter to find out more information regarding these events!
Please do not put partial 4 packs behind full 4 packs in either of our reach-ins. We should be either making them a whole 4 pack or placing them at the front of said reach-in.
FOCUS POINT: Tab awareness again! Please make sure to accurately ring items in, use correct prices for special requests, NO random letters for tab names, and fully close tabs out in the moment! Not doing this correctly is what can make the till to seem over/short and cause confusion!

BOH:

Please make sure that we are putting all of our house-baked bread in the walk-in when we close.
All of our fifo containers have been labeled with what sauces belong in each container. Please ensure that we are keeping all containers organized and that every sauce is being rotated properly.
Please leave a container of ice (either a 4 quart or a 3rd pan) in the shorter reach-in to help it stay at the proper temperature.
FOCUS POINT: Container awareness. Make sure items are being backed out into the appropriate containers for the line. Do not leave tiny amounts of sauce in the containers, try to fill a fifo that is on the line or fill a half fifo even if it's over par.

Tap Room Read and Sign - November 1, 2023

November 1, 2023

ALL:

New monthly specials start 11/1! Make sure you know what they are, general procedures, plating, etc! The Machaca quesadilla does not come with a side.
FOCUS POINT: Big Late Fall Release! Make sure you know all things that are happening this weekend for our late fall bottle release! Please read the brewsletter for all the details.

FOH:

Please ensure that we are fully 86ing items in our system, relaying this info to other staff members, updating our whiteboard, and letting customers know what we are out of while we are busy and are seating them (so they do not need to wait in line to be told that we are out of an item)
Silverware and glassware awareness- if we are running low on anything, don’t be afraid to say something or run some dishes!
Please make sure that all tabs (besides the bar) are pre-authorized with a card.
We are adding English Breakfast tea to our lineup this Friday!
We will be replacing the Cherry Sublime 2towns cider with Two Berry Dream once we run through the rest of the Cherry Sublime.
We are switching out the White Peach Guava margarita with a Cranberry Orange Gin & Tonic this Friday
Please make sure that we are double checking glassware before pouring drinks and using the yellow rag to wipe them down, if necessary.
FOCUS POINT: Tab awareness: Please make sure that we are double checking orders before sending them through, especially if there are a bunch of items/modifiers. Also make sure we are assigning every tab to a table or a name NOT random letters and please check that every tab is authorized or fully closed out.

BOH:

FOCUS POINT: Our thai slaw, balsamic onions, banana peppers, lemons, line parm and radishes will now be backed out into 9th pans. Our prep amounts will be updated.
Please sift the black pepper when grinding.
Please remove old fifo labels off of lids before adding a new one.

Tap Room Read and Sign - October 25, 2023

October 25, 2023

ALL:

Give someone a compliment this week! You all are awesome!
Switching to Cranberry Ginger seasonal lemonade this Friday!
FOCUS POINT: Proper rotation of ALL items: Please make sure that we are properly rotating all packaged beer, fifos, etc. in both our coolers and the walk-in. It is extremely important that we are always pulling out the oldest dated items first!

FOH:

Please ensure that we are moving the rockers off of the grass and under the covered area if it starts raining.
Please make sure that we are doing a full walk-through of the brewery every night and reach out to a brewer if anything seems to be off.
Let’s ensure that we are staying proactive during slow times!
FOCUS POINT: Pups on the patio! Know all of the details for this Friday and talk the event up with guests (especially those who have their pupperonis with them)!

BOH:

Please make sure that we are double checking both the reach-in fridge and walk-in before 86ing and item. Please do not 86 an item simply out of convenience.
The empty fryer oil jugs should be taken out of the cardboard, rinsed, smashed, and recycled. The cardboard should go into the large cardboard recycler in order to save room in the smaller bins.
Please prep cauliflower, sweet potatoes, and jalapeno relish in ½ batches (unless instructed otherwise due to a busy weekend or event).
Our soup warmers need to be emptied and wiped clean every night. Please do not forget to wipe under them, as well.
FOCUS POINT: Recording temperatures: If you find yourself with any downtime, please fill out the temperature log! This log should always be getting filled out!

Tap Room Read and Sign - October 18, 2023

October 18, 2023

ALL:

If you are closing, and you happen to finish your duties before the other closer, please help out your friend! If you help out by sweeping, mopping, wiping things down, or anything else that you can do to help, it goes a long way!
Thank you for crushing the busy weekend and thank you to everyone that was flexible and willing to cover shifts to ensure that the weekend went smoothly! You all ROCK!
FOCUS POINT: Knowledge of all upcoming happenings: There are a lot of events, beer releases, and various other things happening over the next few weeks. Please be in the know about details, read the brewsletter, and participate in our tastings as this all comes up!

FOH:

Please keep providing and receiving any and all food feedback! The more feedback that we receive, the better!
When changing kegs, please make sure that you are taking the empty kegs to the dirty keg area (which is located across from the walk-in area). This helps to ensure that the walk-in is less cluttered and is organized.
Please make sure that we are wiping down all of the sauce bottles (sriracha, ketchup, aardvark, stoneground mustard) throughout the day (especially before putting them away in the reach-in fridge).
FOCUS POINT: Beer rotation: Please make sure that we are properly rotating beer when we are restocking the coolers and putting away flats on the shelves. It is very important that we look at the dates on the bottoms of the cans and always put the oldest date at the front. If you have any questions, please ask a manager!

BOH:

When closing, please ensure that you are checking the floor under both the chef base and the make table. Please fully sweep under said areas and mop whatever you can reach!
FOCUS POINT: Sauce rotation: The reach-in fifos should be rotated with the most recently filled fifos being kept in the back. Please make sure that we are always keeping the oldest-dated fifos at the front of the reach-in. We should also be keeping our oldest containers in the walk-in on the right side and the newer ones on the left.

Tap Room Read and Sign - October 4, 2023

October 4, 2023

ALL:

Thank you all for killing it last weekend while we were short-staffed! The longer shifts and flexibility are majorly appreciated!
Be in the know about the monthly specials that are starting on 10/4!
FOCUS POINT: Winter Hours! We are switching to our winter hours next Monday 10/9. Mon-Thurs 3pm-8pm and Fri-Sun 11:30am-8pm.

FOH:

Let’s ensure that we are updating everything (toast, the board) and communicating everything with all parties on the floor.
Please make sure we're checking our indoor water station twice as often, since we no longer have the outside one.
Please make sure we are cleaning the drip tray under the hand washing sink every other day. It is a place fruit flies love to hatch from! With that, also please make sure to pour hot water down the drains throughout the day to help keep the flies away.
Let’s work on ensuring that our tables are fully cleaned and look inviting when guests are sat: fully wiping down tables and chairs, pushing in chairs, picking up large debris, etc.
Bloktoberfest is this weekend! Talk it up with customers and make sure you know what the Taproom’s hours are for this upcoming weekend!
FOCUS POINT: Napkin awareness! Please make sure to only give 1 or 2 napkins per entree and be conscious about how many you are giving out. Let customers ask for more instead of giving them too many and producing waste.

BOH:

Fifos need to be rotated when placed into the reach in. Keep like sauces together with the oldest ones at the front of the box. Please make sure to double check that you are grabbing the oldest sauce when pulling from the back.
FOCUS POINT: New menu items! Please be sure to read the new procedures and recipes for the El Padrino as well as the roasted brussel sprouts and squash.

Tap Room Read and Sign - September 27, 2023

September 27, 2023

ALL:

Reminder about keg/corni fills: We only do orders for kegs and cornis online (block15.com/kegs) no same day or day of orders/fills can be done. If anyone has any questions about kegs please give them Madie’s email (madie@block15.com) . She is the only person who can make exceptions or give direct answers to questions!
Friday Game day this week! Be prepared for a busy evening!
FOCUS POINT: Non-slips! Non-slip shoes are a requirement for all FOH and BOH folks as stated in the employee handbook. Please make sure you are always wearing them when working. You are welcome to leave them in a cubby in the break room if you don't want/need to take them home. Please talk to a manager if you have any questions.

FOH:

Beer fridge: make sure we're turning off the light, not turning off the fridge when closing. If the fridge is turned off you will no longer see the temperature on the digital screen. If only the light is off, the temperature will still be displayed on the digital screen.
when making and dating labels for lemonades make sure to put the date from when the concentrate was made not the date you made the lemonade pitcher ( this goes for anything you are backing out, use the date made not date you are backing)
please make sure that FOH is checking with BOH before you fire break food if it is busy. If it is slow up front, and the kitchen has lots of dishes/prep, please go and help them out!
Now that we are officially going into fall we will no longer need to use the outside water station. The outside bus station has moved to in front of the locked door of the patio door (across from inside water station)
FOCUS POINT: Napkin awareness! Please make sure to only give 1 or 2 napkins per entree and be conscious about how many you are giving out. Let customers ask for more instead of giving them way too many and wasting them.

BOH:

Make sure you are in the know about all the specials going on this week!
There are some new menu items coming out next week so make sure you are aware of them and all the new prep things for them!
Please make sure cucumbers are getting sliced at 1 notch above 3/16 and onions at ⅛ inch.
Shout out to whoever cleaned the vent above the make line!!! Scotty loves you for it<3
FOCUS POINT: Drip tray awareness! Please make sure we are checking all the drip trays but especially the new one under the new sliding door cooler by the make line at least once a week.

Tap Room Read and Sign - September 20, 2023

September 20, 2023

ALL:

Get ready for a busy weekend with OSU move-in!
When there is not a special on the board, please make sure to put up “Happy Hour 2 to 5” on HH days.
Make sure you are reading the brewsletter, checking Hot Schedules, keeping up with events, etc. It is important you know what is going on!
FOCUS POINT: Food feedback! Please try to get specific feedback and try to pull more from customers and write it down in the kitchen or let a manager know!

FOH:

If you have to perform any kind of damage control make sure the entire team and especially a manager are aware of the situation going on.
Please keep pushing Happy Hour, and don’t forget to use the $1 off discount for beers.
Make sure we are checking glassware before using. Check for lipstick marks, dirtiness, etc. If the whole rack seems kinda dingy then empty the dishwasher and refill it and run them again.
Reminder: please only use the electric fly swatter when there are no customers around.

FOCUS POINT: Hospitality! Engage with customers, go with the flow, tell stories, etc. Offer package beer, happy hour, talk about events. Go above and beyond!

BOH:

When backing out wings for the weekend please reserve 6 qts to be served for happy hour Sunday-Thursday. If that is not enough please cook another bag during the week and let Tyler know so we can adjust the par.
FOCUS POINT: Please do not return almost empty containers of sauces or ingredients to the walk in. If you have just enough sauce for another fifo, make an extra fifo. The sooner we get all the food in the proper container after the transfer, makes the prep list and ordering much easier.

Tap Room Read and Sign - September 13, 2023

September 13, 2023

ALL:

Thanks to all for crushing the first game day! Keep it up!
FOCUS POINT: Communication! Keep up the good communication with each other! The more the merrier.

FOH:

Reminder: When doing the money at night there should be NO coins in the drop or tips, please round up or down to the nearest dollar. Also make sure all bills are nicely put together, not just crumpled in their bags and that the bag's items stay in good condition!
Please keep pushing Happy Hour, and don’t forget to use the $1 off discount for beers.
We have more argon gas for draft wine! All draft wine is back and ready to be poured!
If something breaks and needs to be replaced or fixed, please let Madie know ASAP!

FOCUS POINT: Order Accuracy! Make sure we are using the correct prices and buttons for items! If there is a button for something you want added just let Sarah or Madie know.

BOH:

Thanks to everyone for being flexible with shifts and helping each other out!
FOCUS POINT: Temps! Keep up checking and logging temps every 4 hours!

Tap Room Read and Sign - September 6, 2023

September 6, 2023

ALL:

School has begun again! Be sure to watch out for school speed zones.
We are switching to S’mores cheesecake this Friday to replace the lemon ricotta one.

FOCUS POINT: Be prepared for the first OSU home football game this Saturday! Prep up on things on Thursday and Friday, be ready for it to be busier, and have fun!!

FOH:

We have new gift card holders that are branded! They live with the taster cards. Write the amount on the card holder instead of the gift card if they want it written. You can also put a small piece of clear tape on the bottom to hold it together better if needed!
A new cocktail is launching this Friday! Madie will provide more details!
The first OSU home football game is this Saturday! They are anticipating it being sold out so be prepared for it to be busy!
Keep up checking in with tables, offering to-go boxes, another round, dessert, etc. and pre-bus as much as possible!
Let’s all make sure that we are communicating with our entire crew about reservations or walk-in large parties! This especially helps out the kitchen staff!
If we run out of something, we should ensure that it’s fully taken out of the system and that the board is updated. If the soup changes, make sure to change it in all locations (side option and under soup appetizer) as whatever it says is what shows for online ordering, as well.
FOCUS POINT: Food and drink feedback! Let's get back in the habit of writing down feedback (customer or employee) on the sheet in the kitchen! Good or bad!! It helps us know what is doing well, what might need some tweaks, etc.

BOH:

FOCUS POINT: Temps! Keep up checking and logging temps every 4 hours!

Tap Room Read and Sign - August 30, 2023

August 30, 2023

ALL:

Clarification on the Block 15 Cider: We are able to do GROWLER fills of cider but we CANNOT do Crowler fills. There is a button in toast for growler fills of cider!
Reminder: Broken glass goes in the dumpster and only whole bottles or glass items should go in the glass recycle. Try not to throw them into the recycle either so they stay intact!
We are switching to a pumpkin bell this Friday, it will replace the strawberry bell!
FOCUS POINT: If you see anything not working correctly or is broken or you have an idea to make it better, please let a manager know!! We are not always around to notice everything. Write it in the maintenance log or shoot a text or email if needed!

FOH:

Be diligent about sweeping under tables and chairs at night as well as whenever there is debris or crumbs when resetting the tables (inside and outside).
Make sure to check for empty flats in the walk-in and by the dirty keg area and break them down and put them in the recycling. We only need a couple empty flats at a time.
Please keep like with like in the walk-in. Each beer needs to stay by its same friends so inventory stays accurate and nothing gets mixed up..
NO BARREL ROOM RESERVATIONS BETWEEN SEPTEMBER 10th AND OCTOBER 20th! We can still take ones for the grassy area outside.
FOCUS POINT: Mentioning specials, soups, HH, etc.! Please continue be diligent about telling ALL customers about our specials each day (soups, happy hour, desserts, etc). Even when we are busy, take the time to talk to who you are seating, as the longer we chat with customers, the better the kitchen can be paced.

BOH:

FOCUS POINT: Temps! Keep up checking and logging temps every 4 hours!

Tap Room Read and Sign - August 23, 2023

August 23, 2023

ALL:

PLEASE ensure that you are showing up on time and that we are always ready to be on the floor when we are scheduled!
If we are behind the bar, and there is no line, let’s work on helping out with pre-bussing and making sure the kitchen staff is good to go!
FOCUS POINT: Stay appropriately staffed. Lately, it has been busier than normal and we should ensure that we are being cautious when phasing and running breaks. If there are shift change tasks or monthly/weekly cleaning tasks that need to be done to fill that lull, then take the initiative and complete them! Keep yourselves ready for success for when we get busy!

FOH:

We will be swapping our seasonal margarita to White Peach and Guava (with a sugar rim) this Friday! This will be replacing our passion fruit margarita.
In regards to To-Go orders: please make sure that you are including both the customers’ name as well as their phone number before entering any other information for said order.
Reminder: when stocking beer, please make sure that you are rotating the beer properly (newest dates on the bottoms of cans should always be in the back). In addition, we should always be double-checking that there aren’t any partial 4-packs, with the exception of the very first row (especially in the front cooler). We should also not have more than two rows of a specific beer on display.
NO BARREL ROOM RESERVATIONS BETWEEN SEPTEMBER 10th AND OCTOBER 20th!
FOCUS POINT: Keep pushing Happy Hour and desserts! Please make sure to pay attention to when Happy Hour begins and hand out menus to every table!

BOH:

FOCUS POINT: We should focus on ensuring that we are using our temperature sheet (this should be getting filled out every 4 hours) as well as changing out our sani every two hours.

Tap Room Read and Sign - August 16, 2023

August 16, 2023

ALL:

Our happy hour menu has been updated! Please look over the new menu and feel confident in executing it!
Do something fun and positive for yourself this week! Go somewhere new (or a place you have been wanting to return to) or treat yourself to something you have been wanting for a while! Don’t think about work on your day off! ENJOY YOURSELF AND TREAT YO’SELF!
FOCUS POINT: Happy hour menu changes! Please make sure that you are up to date on the changes that were made to the happy hour menu and be confident in executing it!

FOH:

Due to the excessive heat, we should ensure that we are watering plants 3 times a day.
Let’s focus on being communicative with our BOH staff! The more we notify them of parties of any size that are sat, the better they can be prepared for pushes.
Madie and Nick have added misters outside by our bus station to help keep people cooled off when they are outside. Please make sure that these are getting turned off every night! The valve (which is operated by a key) is located by the kitchen door
Let’s focus on communication regarding tickets and with all staff members (both FOH and BOH)! If you are working on a ticket behind the bar, communicate that with the other staff members! Keep that ticket with you and make sure that it gets stabbed when you are done!
FOCUS POINT: Offering dessert and packaged beer! Please make sure that you are offering dessert and packaged beer when we are cashing tabs out! Work it into natural conversation, but try and capture that extra sale!

BOH:

We are no longer able to use artisan bread at the taproom for our secret menu items (BLT, grilled cheese, etc.). We should not be pulling artisan bread from the freezer and we should be using ciabatta in lieu of artisan bread.
When washing the water containers at night, please make sure that the spigots are left open, as this helps clean the entire container and ensures that it will properly dry overnight.
FOCUS POINT: Make sure you are aware of who to contact regarding specific questions!

Tap Room Read and Sign - August 9, 2023

August 9, 2023

ALL:

FOCUS POINT: EVERYBODY LOVE EVERYBODY!

FOH:

We now have a spray to help deter yellow jackets at our outdoor bus station. Please keep this spray either by the BBQ/umbrella storage or by our hand washing sink (so that this spray is not accessible by customers). Clear the bus tubs regularly to help too!
Remember to stay busy during our slower times! There are always cleaning projects to do and our BOH staff can always use help with dishes, etc!
We are switching to Kiwi Blackberry Seek Out seltzers this Friday!
Our seasonal lemonade and FVL are changing to white peach guava lemonade on Friday! We will switch up the passionfruit marg once we run out of what is made.
When you are the person behind the bar, do not forget to check in with our bar patrons on a regular basis. It is easy to get caught up in the ordering line during busy times, but we want to keep our bar customers happy, as well!
FOCUS POINT: Bathroom maintenance! When you are checking the bathrooms, please make sure that we are checking EVERYTHING: soap, paper towels, trash on the floors, etc. Please also double check all trash can levels (this includes the women's small trash receptacles). Don’t forget to spruce those bathrooms up with peppermint oil as needed.

BOH:

We are no longer able to use artisan bread at the taproom for our secret menu items (BLT, grilled cheese, etc.). We should not be pulling artisan bread from the freezer and we should be using ciabatta in lieu of artisan bread.
When washing the water containers at night, please make sure that the spigots are left open, as this helps clean the entire container and ensures that it will properly dry overnight.
FOCUS POINT: Check the drip trays under our refrigeration units! It is on the weekly list so make sure it gets done!

Tap Room Read and Sign - August 2, 2023

August 2, 2023

ALL:

EVERYONE GIVE SEAN LOTS OF LOVE DURING HIS LAST WEEK!!!!!!!! WE LOVE YOU SEAN!
Keep up communicating when you might be late or something comes up!
FOCUS POINT: Keeping like with like. Keep the walk in, to go coolers, freezer, bar, etc. organized and like with like. Keep cans not mingled together, same date of things together, etc. It makes it easier to know what we have and to find things more efficiently and keep proper rotation!

FOH:

We now have a new 3rd Toast Handheld! Please keep it by the window/silverware area to be used as quick access to 86 items, put numbers in, cash folks out, beer to go, etc.! (Make sure it gets plugged in at night with the others to charge tho)
Pay attention to if menus are gross and throw them away!
Let’s keep communicating with the kitchen when we seat multiple/large parties to help them know when to phase and take breaks.
When we are checking the bathrooms don't forget to check the little trash cans in the women's room by the toilets and empty those bags as needed. (more bags are in the mop closet)
FOCUS POINT: Keep busy! Stay busy during lulls, if it is not the right time to phase anyone, find cleaning projects, do dishes, engage with customers, etc. to fill the time! Don’t just stand behind the bar for long periods of time.

BOH:

Rag bag and glass bins need to be changed/emptied when full - don’t keep piling it in there to prevent mess
FOCUS POINT: Keep up the good work! Y’all been doing great, keep it up! Make sure shift change, breaks, prep, etc. are good to go before phasing people, otherwise keep crushing it!

Tap Room Read and Sign - July 26, 2023

July 26, 2023

ALL:

Let’s all have a great week! Y’all have been killing it!
FOCUS POINT: ALL: Food presentation and plating! Please make sure everything has the proper garnishes, looks neat and appetizing, has the proper silverware, etc.

FOH:

Happy hour is NOT on Fridays (it is only Sundays through Thursdays)

Let’s make sure that we are all knowledgeable about how to ring in the Happy Hour specials and that we are discounting everything appropriately.

We should also still work on putting dirty things away and cleaning up after ourselves.
Let’s focus on organizing dirty dishes based off of the plate size to help BOH!
We should be fully finishing tables after busing them (wiping down the table and all chairs)
Umbrella awareness - it's been windy out there and we had an umbrella bend completely sideways.
FOCUS POINT: Sanitation! Let’s make sure we always wash our hands after touching anything dirty, check glassware before pouring beverages, and change the sani bucket regularly!

BOH:

We will now be changing out the rag bag in the back on Fridays versus Thursdays
FOCUS POINT: BOH: Restocking. Let’s be sure that we are setting up the next shift for success by restocking the make table, chef base, and reach-in. The morning crew should make sure the reach-in is full, so we are not running to the walk-in during dinner. The night crew should stock the make table and chef base when doing the flip so the opener is ready to roll and doesn't have washed all of the dishes that should have been completed the night before.

Tap Room Read and Sign - July 19, 2023

July 19, 2023

ALL:

Let’s all have a great week! Y’all rock and I appreciate you!
FOCUS POINT: ALL: Food presentation and plating! Please make sure everything has the proper garnishes, looks neat and appetizing, has the proper silverware, etc.

FOH:

With the hot weather this week please make sure the outside plants are getting watered at least twice a day. Don't forget about the 3rd hanging basket from the left on the north fence, it does not have a drip on it and needs to be hand watered.
We should ensure that we are always rotating glassware, as warmer glasses are more likely to crack when cold beer is poured in them (we should also focus on making sure that everyone is adding a new glassware holder to the dirty dish area whenever dirty glassware is run).
We should also still work on putting dirty things away and cleaning up after ourselves.
ESPECIALLY during hot days, we should make sure that we are closing the ice bin and making sure that all of our fridge doors are closed after use.
We should make sure that we date the ketchup when we refill it.
Let’s focus on organizing dirty dishes based off of the plate size to help BOH!
FOCUS POINT: Sanitation! Let’s make sure we always wash our hands after touching anything dirty, check glassware before pouring beverages, and change the sani bucket regularly!

BOH:

The onions for our burgers should be sliced at one notch larger than 1/8th on the mandolin.
The enchiladas can be plated on the small ovals in order to save our larger plates for other dishes.

FOCUS POINT: BOH: Restocking. Let’s be sure that we are setting up the next shift for success by restocking the make table, chef base, and reach-in. The morning crew should make sure the reach-in is full, so we are not running to the walk-in during dinner. The night crew should stock the make table and chef base when doing the flip so the opener is ready to roll and doesn't have washed all of the dishes that should have been completed the night before.

Tap Room Read and Sign - July 12, 2023

July 12, 2023

ALL:

Happy Hour is back! The hours for happy hour will be Sundays through Thursdays from 2-5 PM. We will have special Happy Hour menu deals, as well as three cocktail deals. All draught beer and wine (as well as Kombucha and Rootbeer) are $1 off. More details to come via the brewsletter.
FOCUS POINT: Picking up after yourself! If you start a project (prep, dishes, cocktails, etc) make sure to finish it out. If you get pulled to something else, make sure to communicate about the status of the project you are leaving and go back to it when you can or pass it off - don't just abandon it.

FOH:

All reservations are full for all of our Tunes, Brews, and BBQ’s events!
If someone is looking just to cash out and there is a line, if a handheld is available, go ahead and do that for them in the moment and don't make them wait in the line to provide that above and beyond hospitality & customer service!
The “Sip Trip” taster flights that customers will ask for via Visit Corvallis will be ringing in as $0.00. Do not worry, as this is a fully accurate price! Please ask a manager if you have any further questions!
Tables 41 & 42 have been moved away for the time being. For large parties outside you can push 2 of the 30 tables together instead.
Do not "walkout" tabs until the end of the night in case they come back, call, etc. In theory we shouldn't have any walk outs if we pre-authorize or immediately cash out every tab.
We should refresh our knowledge on our damage control protocols. I will be hanging up the document on this fabulous board full of knowledge! Let’s keep up that EXCEPTIONAL hospitality!
FOCUS POINT: Happy Hour! Make sure you know everything about our happy hour specials! We should all be familiar on how to apply discounts, what offerings we have, logistics, etc. If you have any questions or feedback, talk to Madie.

BOH:

We have tons of enchilada boats so please make as many as you can, count the boats first and lay out the proper amount of tortillas. If you only have a small amount of filling or sauce left, divide it between the ones you are making instead of saving it.
Please remove old tape from containers and fifos before putting a new label on.
Please cut zucchini in half after slicing it on a mandolin. We are looking for sandwich sized pieces.

FOCUS POINT: Happy Hour! Please be sure to continue to familiarize yourself with the happy hour recipes and procedures. If you have any suggestions or concerns, please communicate that with Tyler. If you still haven't seen these items, make sure someone shows you the ropes.