Sunday PM 7.13.14

LY Dinner Sales:$3667.70
Projected Sales:$3881
TY Dinner Sales:$4803
+/- :$922 over projected sales, 31% over LY sales

Weather:Hot

Any Special events going on?:World Cup...Finally over!

Who worked?:Krysten, Sayo, Joel, Dusten, Joaquin (SA), Ruthy (H), Lina (FR)

Flow of Business, Cuts and Ticket Times:
Well despite this morning being so slow, we were very busy this Sunday. We had our usual family crowds in but at 7 we went got on wait and stayed on wait until 9 or so. Everyone wanted drinks, so I had to help Ruthy out with those so she could just focus on hosting

first problem, I had 2 guys sitting at S1 and S2 who waited about 20 minutes for first available and got sushi bar. After they were sat and ordered food (they already received miso and were waiting for more appetizers) a girl comes up and they greet each other and one guy gives her his seat and starts searching around for another chair.....He asks Ruthy who comes to me to see what we could do. I told her absolutely not are we giving them a chair because 1st off, they lied and were incomplete if they were planning on having someone join them this entire time, 2nd off it is a safety hazard (he wanted the chair on the end where our isle is, what!?) I explained this to him and said I can accommodate their party until it becomes a safety hazard to us and the restaurant and our customers, or a liability. He didn't understand and kept asking to sit on the stool or squeeze a chair in. I explained the same thing again to him and he didn't understand. Then he wanted to move to a table, and I told him one wont be open for 25 minutes no. He said he will just stand and the two of them will sit, I said this is still a violation and a safety hazard to the restaurant. Then he said they will take their food outside, problem solved! no!!! This guy was so persistent to work the system and walk all over us! I explained to him our policy again, and after all that the girl (who I think finally understood what I was saying) said she will leave, so she did. It was so strange because it really felt like I was having deja vu during that whole incident until I realized that this same exact thing happened before (I think when I was still in training or just out of training) with the SAME GUY! I am 99.99% sure this is the same person and he did the exact same thing before, and is fully aware of our policy. Ugh.

At 9 we started to slow down and Sayo was 2nd cut (becasue Krysten was on a double, she was 1st) but I wasn't feeling comfortable with Sayo taking more to her section so I cut her instead (she still had a full section)about 15 minutes later we got a small 2nd pop. Krysten was doing a great job but at this point she got a little flustered. B2 ordered some sashimi pieces but didn't get the complete order. Krysten was trying to resolve the problem with Toshi but at the same time she knew she had other tables to tend to, and I think that was where her breaking point for the night was. This incident threw off her flow with her tables and she was just trying to play catch up but I think she was a little bit overwhelmed. In the middle of all of this she said she rang in a maguro, hamachi, and suziki sashimi but they were supposed to me nigiri, and needed it voided (she pulled the tickets form sushi bar before it was made). I voided it and I think there was some communication lapse between us because she was so busy, but she thought I was going to ring in the nigiri pieces, but I think at the moment I didn't understand what she needed from me and they were never rung in. A2 was a mom and her daughter and they asked her about the pieces and she couldn't figure out why they didn't receive them yet, but once we figured it out I went and talked to them and apologized for the wait and said I would take care of the 3 pieces. They were very nice and thankful, but Krystin needs to learn how to shake off situations like that and start new with her other tables and not carry over stress, but she will learn.

I also had another situation with Sayo tonight.. When she was getting kind of busy and her table ordered a small bottle of dreamy clouds, and she wrote it down as such. She rang it in as a large and when she dropped it off to her table she didn't verbally verify that this was the bottle they purchased, and gave them the large bottle. From the customer stand point they ordered the small and received what they assume to be what they ordered. When they got the bill they were confused by the $63 LARGE bottle charge, when they ordered they small, they thought they received the small and just assumed there was a larger bottle that they could have ordered. They didn't want to pay the $63 since they didn't order it, and trusted their server that they brought them the bottle they ordered. I had to comp the bottle 50%. I was a little flustered by the direction they night was taking and told Sayo I would have to discuss this later with her. --I will have to add to the shift notes to make sure every employee is announcing each item clearly to the table. This could have all been avoided if she would have said "And here is your LARGE bottle of Dreamy Clouds". The correction would have been made and the error would have been avoided. Dusten made a valid point that even though she has server trained, she should cocktail train as well so she is fluent with our drinks and bev menu.

And lastly, there was a 5 top (family) who waited 45 min to be sat. Once they got their table they waited 20 minutes to be spoken to. Krysten was their server and this is the same time when she was trying to recover herself from the mistakes before. Ruthy asked her if she was ready to be sat and she said yes. She was busy with her other tables and I told her I was bringing waters to them. I told them their server should be by shortly. Dusten noticed they had their menus on the table for quite some time and went to talk to them and they said they would really like to order and no one has come by! Dusten immediately apologized and they were irate and wanted to leave.. He talked them down and convinced them to stay. They are also restaurant owners (I forget where, Dusten knows). Dusten rushed their order and did everything in his power to make them have a pleasant dinner. After everything, and our best judgement, we decided it would be fair to take 50% off their meal. They come in a lot and don't want to stop, but this event really made them second guess their decisions. After we gave them the discount they said this makes up for it and despite everything Dusten made their night at Kome better.

Joaquin seemed off tonight. I was constantly looking into the dining room and seeing dirty tables, empty water etc with Joaquin nowhere to be found. He wasn't as fast as he usually is and wasn't paying attention and it was annoying to tell him to get on the floor. I saw him standing around the server station and I told him to prebus (there was PLENTY of prebussing that needed to be done). He wasn't prioritizing his tasks either, he knew we were on wait and when a table got up he decided to keep topping customers waters off (3/4 glass already full, this could have wait) instead of rushing to buss and turn the table for the next customer. No initiative shown tonight.

Ugh, so today didn't go as great as days prior which is really frustrating. Moving forward I want to spend more time with new servers and make sure they know the ins and outs of serving, drinks, Kome etiquette and standards because if I can prevent a disaster early on it will be a lot easter then trying to break rules already set in stone. I also need to make sure my senior servers aren't slacking off and still have the same drive and ambition.

Any VIP's in?


Comps& Void Detail:
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86'd items/ need more?



hot schedules -- A scheduling app thats super cool maybe to look into