Tuesday AM 2.16.16

Written By: Elizabeth

LY Lunch Sales: $1491
Projected Sales : $1716
TY Lunch Sales: $1782
+/- : +20% LY and +$66PS
Lunch Covers: 89
Avg PPA: $20.02

Previous Days Labor: 17.87%

Previous Days Comps: 5.54%
Controllable Comps: 3.07%

Weather: Sunny and beautiful high of 82

Special events?: day before OUTsiders festival begins

Who worked: Mandy, Lindsey, Krystin, Johnny CL. Cindy Host, chris FR, Taylor SA.

Flow of Business, Cuts and Ticket Times:
I'm going to be honest. Shifts have been increasingly stressful to not only me but to the service staff.
At lunch, it's the kitchen that  has a 30 minute time, and at dinner it's the sushi bar that hits 30 minutes for rolls. The servers get stressed because the tables take it out on them. I'm not sure if BOH and sushi bar know this, but when food takes a long time, 9 times out of 10, the table blames the server for being incompetent and thus reflects it in their tip. Last night was a perfect example. Lots of tables were ordering rolls, and lots of Krystin's tables were ordering rolls. Despite the fact that she communicated that to her tables, when a tables rolls are taking 30 minutes and they have nothing to do but stare off into the distance, they blame the server, and Krystin's tips were 10% last night. That barely covers tipshare. I mentioned in the notes on Sunday that Lindsey had several errors with her ramens and long tickets at lunch. Today was no exception. We had some issues with the main kitchen printer, but in the end, we still were seeing 30 minute tickets. Krystin had a 15 minute gyoza because a few pieces were burnt. And a 35 minute Bento because sushi bar didn't have a ticket for it.
It's taking a toll and It needs to stop.

It's taking a toll on me, as a manager as well, because I, too, have to speak with the table and apologize and find some excuse as to why this is happening. Its a lot of negative energy to take. And it's become far too regular. I know Samara can probably add some insight to this as well. The staff turns to me for answers and I don't have any. I don't know how the kitchen can "miss" a ticket (not speaking specifically of today, this sort of thing happens several times throughout the week)

There is only so much I can do. But I can guarantee you, that if this continues, we are going to start losing service staff.

That being said, most of lunch was slow on the floor. We never went on a wait and the FOH staff worked together.

3 Staff members that stood out (why/how):
-Mandy stayed upbeat and happy through the difficulties, as did Johnny.
-Krystin snapped at the kitchen when she went to go run a gyoza for her table only to find that some pieces were burnt. Joe asked her what was wrong and she snapped that it shouldn't take 15 minutes for a gyoza. Daniel came and got me and asked if everything was okay because Krystin snapped. I pulled Krystin aside and talked to her about talking to a manager about issues. She said she didn't go back there specifically for that, but rather to check on it and it was Joe's comment that prompted her to speak out. I told her next time to stay silent and vent to me if there is an issue. Though I can understand her concern.

Any VIP's in?
Shawn Cirkiel & Harlan Scott of Parkside Projects
Usual Sushi bar guy that walks right past you and sits himself
Jason with Glazers with a wine rep


Comps& Void Detail:
50% kit error for the Shime Saba for A2 that took about 30 minutes
FNF for 2 pieces Sake Toro for Shawn and Harlan

R&M needs:

86'd items/ need more: