Written By: Samara
LY Lunch Sales: $1662
Projected Sales : $1840
TY Lunch Sales: $2129
+/- : +28% over LY and +$289 over PS
Lunch Covers: 129
Avg PPA: $16.50
Previous Days Labor:
Previous Days Comps: 7%
Controllable Comps: 3.11%
Weather: 75 and sunny
Special events?: 35th anniversary of John Lennon's Death, 3rd night of Hanukkah
Who worked: Mandy, Lindsey, Grace, Johnny (CL), Junko (H), Jason (FR)
Flow of Business, Cuts and Ticket Times: Busy lunch! On a steady wait of 10-15 minutes by noon and sat the last table at 1:45 so I kept 3 on until then. A lot of 5 tops. Since we didn't have an SA, the servers, Junko, and myself teamed up to clear and reset tables. Had several long ticket times from the kitchen (it's Kazu second day alone as a line cook). Probably could have used a kitchen manager to help out since I was pretty busy helping FOH.
20 minute Gyu-don at A7. The printer in the kitchen was jammed momentarily. However there was no customer issue.
3 women at A8...two ordered sushi and one ordered Shio Saba. Shio Saba took 15 minutes to come out and the women who ordered the sushi were already done eating. The table was pretty nasty to Grace about it. I smoothed things over but Grace couldn't shake it off.
B4 had a similar issue. The guy ordered a longhorn and a tarantula but waited on his girlfriend's Pork Katsu which took 30 minutes because the kitchen was so backed up. I offered my apologies and comped the Pork Katsu. The guy seemed pissed that his cooked rolls were now cold. I tried to offer him Kome bucks for next time but was really rude and shooed me away from their table.
A note: Johnny and Grace tipped 2% because we didn't have an SA and Lindsey and Mandy tipped 3% on their checkout. What's the normal protocol for this?
3 Staff members that stood out (why/how): Junko was my savior today. She's speedy, helpful, and great at multitasking.
Grace was noticeably flustered for the majority of her shift. I overheard her muttering about all of her tables being needy. Granted she did have several 5 tops and the back A's are a hard section for someone who is still pretty new. She spilled two Okinawa Breezes on her shirt and apron. When the woman at A8 complained about her Shio Saba taking too long, I inquired why she didn't hold off on running the sushi to the table. She said she was too busy to think about timing. That's definitely something to address as timing is an integral part of serving. Additionally, I think she needs to work on asking for help and how she asks for help. Her frustration becomes very apparent on the floor and she comes off as barking her needs at you.
Tuesday contest for highest PPA. Lindsey won with a PPA of $18.19. Gave her a gift card.
Any VIP's in? Not a one.
Comps& Void Detail:
FNF for Ish
Reopened a check for Johnny. He swiped the wrong card.
100% Recovery for 30 minute Pork Katsu
R&M needs:
86'd items/ need more: Katsuo
Just make sure that we are not serving food same time although we are trying serve all food fast. But we have sushi bar and kitchen has ramen and teishoku station. It will happen ramen served in 5 min and sushi takes 20 min. Similar things happened at sushi bar today, too. I made s4 sashimi lunch quick but his friend sushi lunch was served 10 min after he got sashimi. But I communicate with him and the guest understood. Specially when it is busy, communicate with customer is getting more important.
ReplyDeleteI agree about communication. People tend to share dishes at dinner but at lunch it seems like everyone orders their own meal. I know it's hard to time food between the kitchen and sushi bar but it is the servers' job to time when the food comes out as well as communicate with the customer before they get upset.
DeleteI already talked to Kazu about today's shift, how he can fix plate faster and how important communicating with ramen chef and food runner. He will be better next time for sure.
ReplyDelete