Thursday 5.15.14

LY Lunch Sales:$1409
Projected Sales:$1592
TY Lunch Sales:$1953
+/- : +39% over LY and $361 over proj

LY Dinner Sales: $5791
Projected Sales:$5818
TY Dinner Sales: $4638
+/- :down 20% over LY and down $1180 over projected. Wacky day!

Weather:Sunny and beautiful today. Mid 80's. Cool in the evening

Any Special events going on?: Graduation weekend is upon us!

Who worked?: 
Lunch: Johnny, Joel, Anthony, Lynn CL> Junko host, Krysten FR, Jason SA
Dinner: Clair, Kate, Miho, Naoto, Sophia CL> Krysten host, Hiroe FR, Jason SA

Flow of Business, Cuts and Ticket Times:
Lunch: Lunch went well up until the very last hour. Had some 40 minute tickets coming from sushi bar because it was only Kazu and Nick working, so they got real behind from the sushi lunches. See Comp notes below. Then Joel's B7 was pretty upset over the 40 minute tickets and I threw a comp on it, then they wanted separate checks and Joel forgot to take the discount off when he was running the cards. Long story short we had to void the transactions 2 times because they also wanted to split the $4 edamame 4 ways, and then we forgot about the tax. It took us a while to get their checks back out to them and then in the end I screwed up the math and ended up charging the one guy about $4 more than I should have so for their time and trouble I gave the one guy $10 Kome Bucks because I screwed up and their overall experience took longer than it should have. Thats my abbreviated version. Other than all of that...we started strong and busy and it was pretty steady throughout. I cut Anthony at 1:10 and Joel at 1:30 and went two on.

Dinner: The night started slow, then we went on a wait at 6:40. The wait was for about 20-30 minutes and we stayed on a wait until about 8:45. Not a bad night. It was overall good actually, until this happened: S5-6. The girl told Sophia she has celiac disease and it's very serious. Sophia, knowing the affects of that with Sarah, took very good care to make sure the girl (Beverly) did not get anything with gluten. Sophia ordered an Endo in NY and used the "gluten allergy" button. Whoever made the roll did not know that Tobiko has gluten in and put gluten on it and handed it over the counter. The girl ate one bite. Sophia noticed it had tobiko on it and immediately intercepted it. Beverly (the girl) then got extremely upset. APPARENTLY last night her and this same friend were at the Alamo Drafthouse and she ordered a gluten free pizza (they have gluten free crust) but it turns out it was not gluten free and she got really sick and she gave them an earfull (rightfully so) and apparently they are going to cut her a check or something? That's what I got from Sophia. So I went over there and she was visibly upset and told me about the Alamo thing, and so now she was really upset about not being able to dine out in this town. I told her it was completely understandable to be upset, but please remember that we are a completely different restaurant, and we take this very seriously and we are incredibly sorry that this happened and we take great care in making sure the entire service staff is aware of the severity of allergies and that Sophia took the proper steps but  unfortunately there was a mistake made and on and on. She kept referring to the Alamo and I kept asking her to please remember we are not them. Finally after she calmed down I asked her what I could do for her right now and she asked me to take care of some of their check. Sure, fine. It wasn't much so I comp'd the entire $40 tab. It was clearly our mistake and considering the fact that she already had fuel in her fire, I didn't want to take any chances. In the end we got her a true gluten free Endo to take home with her, and I gave her my card should she have any issues or need anything in the future. She left happy, but man was I stressed. This brought to light a very legitimate concern to me- and that is our staff's knowledge, on the whole, about allergies and such. I'm going to sit down with Kate and Sophia next week and we are going to talk about what is gluten free and what isn't exactly, and how to modify things to be gluten free (because face it, even if the menu says gluten free, there are going to be those that want to modify things to become gluten free for themselves, so we really should know which key ingredients make up these things) Because as much as we don't want to acknowledge that a gluten allergy exists, there are actually some people out there that DO have it and it's a real part of their lives. So we need to acknowledge it. I want to address this at the next staff wide meeting and go over what makes up a gluten allergy and what it actually means to have it, things to avoid, etc.

After the episode, everything else was fine. Another chaotic end to the shift.

Any VIP's in?
This couple that lives on Duval, Elizabeth and I can't remember her husbands name. Sat at A8. Matt the manager at Easy Tiger was in.  

Comps of note: 
Lunch: 3 pc Salmon Sashimi at lunch for 40 minutes. 10% off B7 check for 40 minute sushi lunch/ tx surf and turf. 
Dinner: Full Recovery comp to the celiac this mentioned above. Chick was maaaaad. Guest DNL for an overcooked edamame.

R&M needs?:

86'd items/ need more?