LY Dinner Sales: $2678
TY Dinner Sales:$3634
+/- : up 26%
Total Daily Sales: $5556 up 16%
Weather: beautiful. Warmer than last night
Any Special events going on?:
Nothing at night
Who worked?:
Kate, Clair, Stephanie, Sophia, Dusten CL. Perf SA, Lindsey host trained Jen, Hiroe FR
Towards the end of the night (9:30) after everyone was cut, Kate intercepted a couple at the host stand. They were looking at the menu and wanted to do to-go. Kate was incredibly patient with them in telling them that we don't do togo, and why, and ultimately ended up convincing them to sit down, order a few things, have a few bites and if they wanted to, they could box it up if they didn't want to stay. She did such a great job with them. Very soft spoken and patient.
Flow of Business, Cuts and Ticket Times:
Picked up at 6:30 and went on a wait until about 8:30/45. Had a 35 minute Camembert because Daniel forgot to drop it, but to his credit he was working with Steve and Asami so there wasn't any clear cut leadership or communication, so I'm glad that that was the only real issue of the night. Asami was on grill, Daniel was working Fry, and Steve was kind of floating in between (like his brain) . After 8:45 it started dying down and I cut down to just Sophia and Dusten, and cut the hosts as well. I kept Perfaijer and Hiroe on as support. At 9pm we went down to just Dusten, and by 9:30 there were only 4 tables in the building. So it slowed significantly. But that mid-night pop was great.
Any VIP's in?
I have a concern about a "regular" guest. I don't know her name and she paid with Kome Bucks (issued by leary on 12/3) and cash so I didn't get her name, but I never talk to her because she wants nothing to do with anyone unless it's Take. She has red hair and is an older Japanese who is a bit heavy set. I believe she works at UT, and when Lyn worked here she loved her because she was her sensei (sp?). But every time she is in, she is rude to the waitstaff, never tips AND is rude to the sushi bar men too. Tonight she told Stephanie to tell Toshi that she wasn't ordering any nigiri from him tonight because last time he skimped on the rice. And she also ordered a Kampyo roll and send it back because it was "too skinny". Just FYI. She's consistently difficult.
Comps of note:
For sushi bar and kitchen food, can both sides please make sure they are not asking the closing server for their food while the closing server is busy. I understand that orders need to get in before a certain time, but maybe both ends could write their orders down and give it to the closing server to ring in in their time. Tonight I cut down to just Dusten, and while he wasn't swamped, he was trying to close out multiple checks while Kazu kept trying to tell him what they wanted for dinner. Dusten told Kazu that he would have to wait until after he is done helping customers, which I felt was fair, but going forward I think it's a better practice to have them write their orders down and give to the closer to take care of when they can.
R&M needs?:
86'd items/ need more?
Jason: please schedule eaither you, me or Trevor in every shift now on
ReplyDeleteThe red hair lady is very very difficult. She is teaching Japanese in college for long time. If you take Japanese class in Austin, she is gonna be a big menace. She kicked out all Japanese restaurant in town (it's not kidding) because of her attitude and never tip. Prob, I'm a fast chef who get tip from her. She likes huge rice on her sushi roll or nigiri. (It's very odd. Normally Japanese prefer smaller rice.) she should be on our black list. If I'm at Komé, I can tske of her. But I have no idea how we should treat her when I'm not at Komé without she is not tipping to our server.. Any idea??
Employee meal:
How about someone (I think a manager is suitable? Anyway, manager need give discount or comp) take everyone's order and send ticket to sushi bar and kitchen. If restaurant busy and manager can't order in, off course they need wait. Any idea?
I would love to share the case with Kate, or just to talk about how to talk to the customer when they ask for take out. Not just servers, but hosts and food runner as well. Tomorrow meeting will be the best time.
ReplyDeleteAddition to Take's comment. The Japanese lady is well known by any Japanese restaurant as difficult customer in Austin, I have heard one of the local restaurant's owner even refused to serve her before. Actually we would like to server as well as other customer, if the food is served as it supposed to be, we would not comp it or remake it. If she still does not like it, sorry then it is not her place to come.
If Take's there he might be able to make things they way she likes it, but it is not on the menu so if he is not there we can only make things the way we serve to other customers.