Thursday 6/23/16

Written By: Samara

LY Lunch Sales: $0
Projected Sales : $2002.98
TY Lunch Sales: $1713
+/- : -$289.98 under LY
Lunch Covers: 99
Avg PPA: $17.30


LY Dinner Sales: $5010
Projected Sales : $4697.80
TY Dinner Sales: $5077
+/- : +1% over LY & +$379 over PS
Dinner Covers: 176
Avg PPA: $28.85


Previous Days Labor: 15%

Previous Days Comps: 3.78%
Controllable Comps: 4.02%

Weather: 90's and sunny during the day, 80's and humid at night

Special events?:


Who worked: LUNCH- Lindsey, Grace, Sayo, Johnny (CL), Taylor (FR), Will (SA), I hosted
DINNER- Kelly, Ruthy, Krystin, Sophia

Flow of Business, Cuts and Ticket Times: **Please remember to plug in IPad at the end of the night. If it's a matter of reminding the hosts, please do that...I came in today to a dying IPad, which makes the shift unnecessarily hard. Also, make sure you're checking hosts out. There were a bunch of full drink cups and trash at the front station.

Slow start to lunch. Picked up around 12:30. Never on a wait. Cut Lindsey at 12:45, Grace at 1:30, and Sayo at 1:45. No long tickets or customer issue.

I ordered an Endo in N.Y. for lunch and the salmon tasted off...definitely not fresh. I discussed it with Drew and he said it's a matter of what salmon grade they're using. Let's be on the same page about this AND knowing when to throw product away. If I were a paying customer, that would be enough to ensure I never returned. At dinner, I noticed that the salmon in the spooky and trio rolls looked very pale. So I tasted a piece...totally not edible. Dusten even spit a piece out. I said something to Spencer, who relayed it to Kazu, and they threw out any of the salmon that looked questionable. It was also a lesson to Spencer, that yes, sometimes you can base how fresh fish is by how it looks. Not sure how many customers noticed, but I did see a spooky or two that had the salmon on top, left uneaten.

86'd soft serve all day. Seemed like the mix kept freezing and seizing up in the machine. Not sure if it's the consistency of the mix or what but...this peach flavor has been giving us a hell of a time.

Dinner was busy. Lots of people in for Happy Hour. Strange vibe in the beginning...most parties switched to a different table. Several incomplete parties. 2 out of a 4 top incomplete for over an hour. On a wait promptly by 6:45, which stayed at 30-40 minutes until about 9pm. Only 3 parties on the list at that time, so I cut Chloe, Kelly, and Ruthy. Cut Krystin at 9:30.

Specials:

3 Staff members that stood out (why/how): Sayo's first table, woman who was on her cell phone from the moment she walked in the building until the moment she left, stiffed on the tip. The rest of the shift, Sayo couldn't shake it off and complained about pretty much everything. I thought buying her lunch would helped and she was thankful.

I made Kelly buy cough drops and she's coughing into her arm now instead of her hand. Progress!

Water station: I have the opening servers filling up and the last host putting it away at the end of the night.

Krystin forgot to alert me when the party room reso was checked out, so I didn't get a change to put the reservation comp on their bill. I tried to revert the charges with no success.

Mr. Tran training on Zero Ban. Not much to add other than double checking his plates for little pieces of dirt, small bits of other ingredients, rice/etc on his nigiri pieces. Not sure how often he's cleaning his station. "Clean as you go", right? A friendly reminder will go a long way.

Any VIP's in? Victoria

Comps& Void Detail:
-Employee Kome bucks for Sayo
-4 Promo Kome Bucks
-Owner Comp for Kazu's Birthday drink

R&M needs: Ben E. Keith cleaned the Asahi line and swapped out some tubing on the CO2.

86'd items/ need more: I called Prudential at 5pm when I realized we didn't have ANY TOWELS but they were already closed. Please call them first thing in the AM.