Sunday 4.3.16

Written By: Elizabeth

LY Lunch Sales: $2140 (LY was Easter)
Projected Sales : $2460
TY Lunch Sales: $2244
+/- : +5% LY and -$216 PS
Lunch Covers: 130
Avg PPA: $17.26


LY Dinner Sales: $4718
Projected Sales : $5180
TY Dinner Sales: $6003
+/- : +27% LY and +$823 PS
Dinner Covers: 216
Avg PPA: $27.79

For the Day: $8247/ 20% over LY and +$607 over Projected
Can you read that again? $8k on a Sunday. Today we beat Saturday of LY's numbers (Saturday LY we did $8704 all day!)

Previous Days Labor: 13%

Previous Days Comps: 5%
Controllable Comps: 9.69%

Weather: Sunny and beautiful! 70s.

Special events?: Last day of TX Relays


Who worked:
Lunch: Camacho CL. Grace, Krystin, Mandy. Miriam Host, Kelly Fr. Eric was scheduled at 11:30, called a little after and showed up after 12 so I sent him home. He signed his second late slip and is aware that if this happens again, he is fired. I hate taking disciplinary actions but it needs to be done.

Dinner: Clair CL. Grace, Krystin, Kate, Ruthy
WE NEED A COCKTAIL ON SUNDAYS. or maybe it was just this sunday. But I think it's a good idea to have a cocktail on sundays anyhow. Dang we were busy. Miriam rang $300

Flow of Business, Cuts and Ticket Times:
Lunch was the polar opposite of yesterday's service. Slow slow slow. To be fair it was gorgeous outside so I'm pretty sure there were a lot of patio sitters. I think tonight will be busier.
We didn't have any major issues or hiccups until the end of service.

It was Grace's table this week (and last week) and they are a regular couple that come in, and apparently are really particular. Last Sunday they had a $15 Kome Bucks that were not only expired but was for lunch. I told them no, they pitched a mini-fit and I gave them $10 off their check. Their check ended up being $10 and left her $1. This week the guy ordered the Curry with Pork Katsu. Told Grace the pork was chewy and he didn't want it. I talked to him and he said it was just the Pork that was chewy, and didn't want anything else. I took $4 off their curry. When Grace delivered the bill be was mad again because he said all he ate was two bites of the rice. I asked Grace if he ate the curry and she said yes. I went and talked to him to clarify what was wrong with the meal and he said he had two bites of rice and after tasting the "rubbery" pork katsu he lost his appetite and didn't want the curry anymore. Even though he told me the first time the curry was fine. Changing his tune so I had to comp the entire curry. Seems like every time they are in they are looking for a hand out. So be on the lookout next Sunday for when they come in. He looks of Indian Descent (as in from India) and she is Asian. They always come in on Sundays, she doesn't say a word, but he's really friendly. Today I discounted their check to $18 and he left her $2.

I cut Krystin and Grace at 2:15 and went to just Camacho at 2:40...then 5 more tables walked in, like clockwork. Mandy pitched in and helped him until he was all good. Finished the day strong. Everyone did a great job of helping to bus and wipe their own tables.

Dinner:
On a wait by 5:50 and stayed strong all night! It was like a mini-Saturday night, as you can tell by the covers. No major issues though. I ran a contest for the ladies that if we could go the entire night without one comp or void I would buy everyone a drink. Clair double rang a veg tempura.
Other than that, I helped the kitchen get through their initial rush because seating 62 covers in 20 minutes really puts a strain on any one making any food. I hit the line and expo'd the tickets out. The guys in the back put on a mean hustle to get every thing out on time. They did great!

Mid Service Daniel had to make a full batch of rice because we ran out. He tried the small rice cooker, which he didn't know was broken,  So he made a full batch, which we can reuse tomorrow for service?

The night continued to be steady busy, we didn't get off the wait until about 9 or so, and still had tables coming in. I cut Krystin and Grace at 9:20, and had 3 close it down. Miriam was also cut at that time. The last table didn't leave until nearly 11pm

Jack struggled on dish pit tonight. I had to call Daniel to help bail him out a few times. At one point there was a pint glassrack with 4 maybe 6 pints in it, and a full rack to be run. I asked Jack to run it, and he moved each individual pint glass over into the rack that was not even full. I didn't realize what he was doing until too late and told him to never do that again, it's a waste of his time, so just switch the actual racks.

Danger was working Zeroban and I notice that every time he makes a tuna poke, he breaks the yolk on the quail egg. Just something of note.

Miriam misunderstood a guest and poured them 3 classes of Better Half Sauv blanc when they meant House. I had to reopen the check, void the Better Halves, and charge the guest for the House Whites. What happened was the guest asked Miriam what the house white was and Miram said "Sauv Blanc" and the woman said great we'll take two Sauv Blancs. Miriam thought they meant the better half. It was a learning curve for her, and thankfully the guests were understanding.

Chris mentioned that maybe the managers should check out the hosts at the end of their shifts. He said that he noticed when he comes in for his shifts that certain things are left undone. I don't think it's a bad idea. Especially lunch. There are times I'll go into the restroom between shifts and notice that some stuff wasn't restocked yet.


A few (other) notes:
1- I'm starting to do beverage inventory every week now. At the start of the year I only did it monthly, but I'm going back to weekly to better track it.
2- What do you think of just stacking chairs tall instead of flipping them on tables at the end of the night? Every morning I open I hear a chair come crashing down, followed by "I didn't even touch it!". And that's a leading cause of those chair legs breaking. What if we stack them? I'm going to try it tonight and see how it goes.
3- For lunch when kitchen guys or sushi bar guys order curry, can the kitchen just NOT make the salads. More times than not the salads are left over just sitting in the party room until dinner tonight. Ruthy and Krystin got a nice snack before their shift tonight, however.
4- about ten til close I went to the kitchen and noticed there was food that was being eaten. Employee meals. I am 99% certain that we don't eat in the kitchen. Employee food is to be eaten after clocking out. Is everyone on the same page with that? Same goes for the staff- I walked up front and caught Grace and Krystin chewing while doing stuff in the service station and had to remind them that we don't eat until we are finished working. I feel bad saying this because as we speak I'm in the office eating and typing and I feel like maybe I'm creating a double standard. If anyone wants to weigh in on this, please do so!


Specials:
Hama Toro Box 10
Snow Crab 17
Japanese Uni 11

3 Staff members that stood out (why/how):
I think these notes are long enough. No super stars, but I do have to say that everyone was hustling tonight. At lunch, since we were short an SA Krystin was the super star, busing tables and helping turn them.

Any VIP's in?
Sayo was in for lunch
Samara was in with her mama
Dinner :
Rachel and Carlos, Old John

Comps& Void Detail:
DNL for a Grilled Salmon Salad- they thought it was a sashimi salmon salad...even though the title clearly states grilled
DNL for the lunch curry
Server misring for the veg temp
Kome Bucks
I "honored" a Yelp soft server. This 6 top, a girl asked Ruthy for the free Yelp soft serve. However I disabled it on Thursday. So when I asked Ruthy if she verified it she said no not yet. I went to the table and the girl tried to play it off like it just vanished but then I told her we are no longer offering it but as a courtesy I'll extend it to her one last time.
Emp day off for Sayo & Samara

R&M needs:
Followed up with Andy at the sign company to fix the letters on the sign. They're still peeling. Waiting to hear back
I also text Rodrigo about seeing how far he is with refinishing the tables in the dining room. We noticed the sushi bar is awfully sticky as well. Don't know how to fix that if anyone has any ideas? We need to sand it and refinish it too. Update: Rodrigo is replacing more tables this week and is thinking about a solution for the sushi bar...at least that is what I gathered from the very broken text.

86'd items/ need more:
I'm going to order more printer paper and printer ribbons for FOH and Sushi bar/Kitchen on Monday