Written By: Elizabeth
LY Lunch Sales:$1923
Projected Sales : $2121
TY Lunch Sales: $2413
+/- : +25% LY and +$292 PS
Lunch Covers: 130
Avg PPA: $18.15
LY Dinner Sales: $4271
Projected Sales : $4590
TY Dinner Sales: $4628
+/- : +8% LY and +$38 PS
Dinner Covers: 173
Avg PPA: $26.75
Previous Days Labor: 16%
Previous Days Comps: 4%
Controllable Comps: 5.21%
Weather: Sunny and in the 60s.
Special events?:
Who worked: Clair, Mandy, Grace, Johnny CL. Junko Host, Taylor SA, Hiroe FR
Dinner: Mandy, Kate, Clair, Ruthy, Jason CL. Kelly/Miriam Host, Hiroe FR< Kaori SA
Flow of Business, Cuts and Ticket Times:
Lunch was busy, as expected. We went on a wait at noon and got off the wait around 1:30. Had people coming in right at close too. The kitchen did great, having that 3rd man on was a huge help that ensured there were no long ticket times. Unfortunately I can't say the same for sushi bar. Having Kenny on ni-ban and Lee on san-ban (both very new) meant that all rolls took 30 minutes. All during lunch service, there was no exception. I told the servers to convey this to their tables and they did, which minimized comps, but B3 had their soups and were waiting on one roll for the third person and they refused to eat until she got her roll. I got it out and lo, there was a hair on it. So I had to take it back, get it re made and obviously comp it. It was a little frustrating because she had waited 25 minutes for this one roll and then to receive it with a hair. I would be annoyed if I were the guest.
In any case, we were crazy busy for lunch and I never made any cuts until about 1:45.
I don't want to step on any toes here, regarding schedules that aren't mine, but is there any way we can put the new people with veterans so we don't run into this problem? Lunches are going to be busy until after the New Year, and having two new people on the line really puts a huge stress on everyone I think. That's just my two cents. Take it or leave it.
The 5pm catering order called at 3:30 to ask if she could pick it up then. Kazu didn't have it ready yet, so she asked if she could pick it up at 4:30, Kazu said yes. Then 4:30 rolled around and I asked if the catering trays were ready. Kalynn said it was 5pm pick up. Kazu never relayed the information to her, and she didn't have the trays ready. Luckily the lady got here around 4:40 and Kalynn had just finished up the trays.
Drew has requested that going forward, if a server orders an uni box to bring the masu box to the sushi bar. I will add that to the shift notes.
Dinner started off slow, but picked up around 6:30 when everyone came in- had a walk in 10 top, and a bunch of two tops. We got up to a 45-1hr wait pretty fast. It was Kelly and Miriam on the host stand and it took them a minute to get their stride, but once they did they worked well together. Miriam was great on the ipad, and Kelly got drink orders and sat tables. Good team work. It was also Ruthys first night on the floor, solo and she did great! Only had to void one Camembert because she put it on a delay for 5 hours. No major issues with ticket times until the very end of the night when a sake kasu took almost 30 minutes. Not sure why that occurred when there weren't many tickets on the line. The table kinda understood. The girl was nice but the guy was kind of cold and hard to read. I didn't comp anything. I did have to comp a katsuo to DNL because the woman said that it didn't taste as fresh as when she has it at Mushashino. She was an odd lady in general. Otherwise, just a really busy night. Slowed down around 9pm, cut Mandy and Kate, went 2 on at 9:15.
Specials:
Salmon Collar 2
Hamachi Collar 2
Sake Toro Aburi style 2
3 Staff members that stood out (why/how):
-Ruthy for the above, same for Miriam and Kelly
-Awarded Clair the PM present for her positive attitude as of late. Even Saturday night when she got that bad table she knew was going to tip her poorly, in the end she brushed it off. She even said to me tonight, "I didn't get it Saturday because of how I acted when those people came in didn't I?" I told her yeah, she was going to until that happened. So it was kind of good for her to recognize that.
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Any VIP's in?
Comps& Void Detail:
some SIN discounts
Emp day off for: Samara, a Sa-ten Employee
DNL for Katsuo mentioned above
Kitchen Error for the hair on the sushi roll
Promo Kome Bucks given to a guest from Sayo
Recovery for a diet coke from the hair incident.
R&M needs:
One of the heaters is totally busted. The ignition button is popping out and the whole front plate is unstable- can we get another of the same kind? Those work really well...until they break.
The mold in the dishpit is disgusting. Can we please get that taken care of soon?
86'd items/ need more:
We still need more togarashi shakers.
Ok today's hot schedule clearly says Andrew D was supposed to be working at Ni-ban, I do not understand why he was not working at Ni ban. It's not about scheduling but staffs were not aware where they supposed to be working.
ReplyDeleteAlso we just stopped by and I found out one bag of oshibori was not used. I made sure to have three bags ready before leaving on Sat, do you know what happened?
ReplyDeleteOkay, well to address that:
ReplyDelete1- the paper schedule at the sushi bar said Andrew was Prep 1, so he went by that. I suppose I could have checked against the roster I printed for the day, but that didn't occur to me.
2- Where was the other oshiburi bag? I didn't see it. I'm sorry, that was my fault
Thank you for follow up. 1- I am not sure how the printed schedule got wrong but well, at the end let's everyone double check on each end and ask around if something seems not right.
Delete2- I did not see with my eyes but Take told me someone probably put paper towels in front of oshibori bag and it was hidden, we usually make sure we have oshibori before going out of town or of course when we are in town, so except very rare situation, let staffs know we do have oribori everyday unless I tell the manager not, so try to find it next time.
HEARD! on both accounts!
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