LY Lunch Sales:$1414
Projected Sales:$1722 ($85)
TY Lunch Sales:$1807
+/- :28%
LY Dinner Sales:$5344
Projected Sales:$4670 (-883)
TY Dinner Sales:$3787
+/- :-29%
Weather:
Any Special events going on?: None that I am aware of.
Who worked?:
AM: Alex, Lindsey, Jason, Sophia, Junko (H), Lina (H train), Hiroe (FR)
PM: Alex, Lindsey, Jason, Stephanie, Miho, Ruthy(H), Lina (H train), Hiroe (FR), Joaquin (SA)
Flow of Business, Cuts and Ticket Times:
AM:
Today was a fairly slow day in the AM. We were full at 12:30 but never went on wait. I decided to go 2 on at 1pm. This worked out fine, no one was overwhelmed.
Lina worked well her first day of training. She knows how to host and has hosted in restaurant with the same seating policy so she is comfortable with that. She likes to talk and has a powerful voice, so lets see if this works towards her advantage and lets her take control of a busy lobby and restaurant!
I gave Lina a Kome shirt for her next day of FR training (Thursday) but I looked and cant find the Payroll Deduction document for her to sign. Once I locate it she will sign.
Tonight was interesting. We were 5 on and it was COMPLETELY DEAD! Since this was my first solo shift I was hesitant to make any huge cuts, but it was so slow I couldn't take it! I went 3 on at 8pm, then 1 on by 9pm and cut Ruthie at 9:30pm. It was so slow ($729, $407, $500, $651 checkouts up until 9pm!) I felt confident with this decision and so did everyone on the floor since it was super dead the whole day......BUT THEN, Stephanie (CL) got 15+ tables walk in over the course of the last hour, at one point she had 15 open tables at once and more kept coming. Miho stayed and helped as much as she could which was great. Joaquin really really stepped up and was on his A game. he was so quick and on point. Stephanie did a great job keeping her composure under pressure but I helped in every way I could. She, amazingly, rang in $1500 pretty much in the last hour (give or take a couple 100 from sushi bar earlier). All in all I wasn't expecting a crowd like that to come in after the pace we were at the entire day but I was happy to know that we were able to handle it. Ticket times were fine and there were no mistakes.
All the customers tonight were happy but they all were so needy. Everyone needed everything 1 second after the last. Stephanie handled it well and we worked together to keep everyone happy.
Joaquin did a great job today and Stephanie and Miho both pointed that out during the last crazy hour. He also voiced to me that he has interest in becoming a food runner or anything in the kitchen if any positing ever opens up. He said his ultimate goal would to work as a server and he knows how hard he has to work to get there but he is interested.
Lina worked well tonight, even though it was really slow while she was here. She is learning very quickly despite being extremely chatty. I surprised her with the seating chart quiz at the end of her training and she finished in 10 seconds 100%correct.
Any VIP's in?
Comps of note:
R&M needs?:
86'd items/ need more?
I really want to give cheese plate to kitchen or server station. Sushi bar is too busy to do this. Elizabeth, please change po system.
ReplyDeleteI mean pos
ReplyDeleteSorry I meant to comment on this earlier:
ReplyDeleteGoing forward, if something like that happens again and a server is inundated with tables, you should bring someone else back on. No server should ever have more than 10 tables at once. It compromises service and the guest's experience on the whole. Please do not let this happen again.
About Joaquin. He has never worked in a restaurant before, though he is doing very well. He has voiced to me as well, that he wants to be a server. He has been here for about 2 or 3 months now, and I have spoken to him about what it takes to be a server. Before he moves onto food running or anything along those lines, he needs to master his skill of bussing. Once he can work a shift with little to no guidance, I think we can than think of training him as a food runner. He will also have to host to get use to talking with people and guest interaction. It takes a very special skill to be able to deal with the public face to face like the hosts and servers do.