Written By:Cameron Stangel
LY Dinner Sales:$6384
Projected Sales:$7313
TY Dinner Sales:$6474
+/- :Missed projections by $839. up 1% and $90 from LY dinner
Dinner Covers:230
Avg PPA:$28.51
Weather: Hot
Any Special events going on?:Start of Labor Day Weekend
Who worked?:Alex, Sophia, Clair, Johnny, Dusten, Ruthy (H), Ixchel (H-tr), Jason (SA), Kaori (FR), Lindsey (CT)
Flow of Business, Cuts and Ticket Times:
Tonight was ok. Pretty slow, well not really SLOW but not out of control slammed busy, so I guess thats ok. We didn't go on a wait until 8:15ish and then we had a mix of all big tables then soooooo many 2 tops. We stayed on wait until 10:30 to where it really died down a lot, to nothing.
I believe there is a show of some sort tonight.. We weren't busy but we were on wait and moving. Sophia was 1st cut (B2, B3, B4, 20) and I overheard her telling Ruthy that IF she was sat the 8 top walk in, that she was going to give it up to Clair. 1st off, not her call, 2nd off Clair isn't even in the right section, that would have robbed johnny of B3 AND B4 IF a cut were to be made. I heard her saying she was doing that because she knows they are going to stay a long time and wants to see the show. I approached her and asked if she was asking to be cut. She said no. I reminded her about how serious we are taking this and how it is unacceptable to ask to be cut. She said she wasn't. I asked her if she was planning ion giving away her tables (also unacceptable), she explained to me her story about how she wanted Clair to make money from them blah blah...I told her how we remind them everyday and how serious I actually am about this. I make cuts in a certain order for a reason, and I will not be walked all over in a sense where my jurisdiction is disregarded. So, I took away her B2. Gave it to Dusten. Told her she isn't cut, she just doesn't have B2 anymore.
It wasn't crazy busy but I can see all the servers were working hard without a spare moment to have, so I didn't want to cut anyone so they wouldn't skip their steps. This is the first week back in school. 1,000s and 1,000s, and 1,000s of new people back to Austin and we had a lot of new faces coming in tonight and I wanted those customers to get the entire Kome rundown and experience with the time and patience of the servers, so cutting early and over loading them was out of the question. Every new customer, well every customer, deserves to have the unrushed and undivided attention for any Izakaya questions, questions about the specials or Tsjuki! Not just a, look at the menu and tell me what you want type of deal.
--Sophia talked to me after her shift apologizing saying there was a misunderstanding between her trying to give away tables/be cut and what was really going on. She said she didn't always get along with the person who was going to be sat in her section and thats why, but she never said anything to me so I didn't know this... I don't want any of my employees to feel uncomfortable at work in any way and these issues need to be addressed when they come up..I do feel bad cutting down her section but in my eyes it looked like she kept asking to be cut and give her tables away to leave, not until later was anything brought up to signify anything otherwise.
Tonight we had another issue with the CT and the check presenters. Can we get something else for CT? like the old books or something like it? CT is the only person who deals with multiple fast transactions at once and today the cards slipped out of the presenter and got used for the wrong items (I fixed the problem before it was an issue) I think if CT was able to use books the cards wouldnt get loose..just an idea.
Kitchen should be making Makani tickets last, right? There were complaints about food being cold and/or undercooked. Food shouldn't be going out to guests like this or our employees, since they have to pay for it too. Everyone is a paying customer and should have the same quality of food as anyone else who is spending money here.
3 Staff members that stood out (why/how):
I told Ruthy not to listen to any servers when they tell her they are giving away tables, only to listen to the manager. She understood. I know the servers can be really pushy with her and thats not fair but I told her if I see her giving tables to servers in different sections without being told by management then she will be written up also...
Other than that her and Ixchel did great together
*Clair was super motivated to win thoses challenges tonight!! She beat the dessert sales goal at $64.20. She also made sure she was on top of her smoking sahimi and aji sashimi game by printing out all her tickets! She will get dinner tomorrow since she sold 6, good job
Any VIP's in?
Comps& Void Detail:
F&F spicy scallop to the bar guy from Nomads
$25 gift certificate
void from a double fired ticket (3 spicy scallop, SAhama toro, SA sake toro, sunshine, negi toro unagai maki)
void maguro
void miso
recovery kome fries, no delay but computer printed it 30 min late
R&M needs?:
POS acting up again and firing whole tickets multiple times
86'd items/ need more?
i disagree with the employee tickets. i need my cooks to get finished cooking and geth the stations broken down to not overload the dishwashers when they get all the last of tables and sushi bar. i encourage them to knock out those tickets as quickly as possible and that was also how we were instructed by take. we definietely push customer tickets over employee tickts but im not gonna have my cooks here all night to feed employees. the items can always be reheated in the microwave.
ReplyDeleteI agree with the fact that the dishwashers shouldn't stay super late but the food shouldn't be undercooked or or a lesser standard or quality than what would go out to anyone else
DeleteA couple of points regarding last nights service:
ReplyDeleteThe walk-in 8-top that Sophia wanted to pass on was headed by a guy who works at Nomad that she has repeatedly described as 'a creeper.' I was at Nomad with Sophia the previous night and I saw this first hand as she left our table to go to the restroom. She came back visibly cringing at the mention of him saying he may come into to Kome soon to see her. Now because they didn't have a reservation, and we were in the throes of a Friday night, I can see how, as soon as she was aware of his presence, brevity could trump eloquence and a direct line of communication to the host could be more effective than to raise the issue with a manager. However it may be a good idea to mention in pre-shift meetings that customer issues work both ways. If a customer has an issue with the service or their meal, the server should get a manager involved. If a server has a very legitimate issue with a customer, the server should get a manager involved. Sophia isn't one to ever pass on a table on account of sloth. She is an absolute rockstar on the floor and looks to Kome as a very real family. Even after she had gone, the dude poked his head around the server station looking for her... not needing anything in particular, just lurking.
Regarding makani items, regardless of when an item is rung in, or how long it takes before the employee get to sit and eat, meat does not spontaneously drop below room temperature in the center after being taken off the grill. Raw or cooked through, and I am well aware of how the yakitori is prepared, it would make little diffference to a 1st time customer, a regular, an employee on their day off or after a shift and as a manager I would expect none of those people to have to pay for that. I seem to recall maybe only two weeks ago, Shawn of Parkside raising the exact same issue with Clair regarding the yakitori he ordered for his kids. I also seem to remember him saying that it wasn't the first time that the yakitori was cold in the middle.
To put this debate to rest: Employee food should be treated just as guest food. Our staff (FOH) pays for their food just as the guests do, and deserve the same respect. I agree, Vince, the food should be made as soon as guest tickets are finished or as soon as possible in order for your kitchen to begin breaking down. I understand the importance of that. However, let's not disregard the quality due to impatience or negligence. Let's all be respectful of one another.
ReplyDeleteRegarding Sophia, I fully believe where she is coming from. Clair has asked me in the past if she could pass off a table because they guy was creeping on her at the gym. Unfortunately this world is made up of a lot of creeps (among other things) so I agree, should this ever occur again, let's make sure our staff is comfortable enough to come to us, as management, and voice their concerns, before they take it into their own hands.
Can I wrap this conversation.
ReplyDeleteAs Vince said; makanai has to be made after the last customers' order is fixed. Which should not be a issue.
But I think the issue here is undercooked Yakitori.
As Sean told Dusten, I never want to hear this from him or any customers.
And I need to discuss how we can prevent this from happening again.