Written By: Samara
LY Dinner Sales: $6755
Projected Sales : $7200
TY Dinner Sales: $7472
+/- : +11% over LY & +$272 over PS
Dinner Covers: 268
Avg PPA: $27.88
Weather: 80's at night
Special events?: none
Who worked: Lindsey, Ruthy, Johnny, Sophia, Dusten (CL), John (SA), Taylor (FR), Tori & Chloe (H)
Flow of Business, Cuts and Ticket Times: Line of people out the door at open. Sat 10 tables by 5:03pm. Second wave of people came at 5:30 and were promptly on a wait shortly thereafter.
Sushi bar lost a ticket for B5 which consisted of 4 rolls. 30 minutes went by before we figured out what had happened. The two woman were in a rush to make a concert, said they were coming back later, and left. Luckily they ordered popular rolls and it was easy to re sell them. The woman came back at 8:00. I put them at the top of the list and seated them quickly. They were fine after that.
Wait was consistently 45-1 hour for a all parties for most of the night. Lots of people no showed or canceled but it was busy enough where it didn't really matter.
Went off the wait at 10:30. I cut Lindsey at 9:45 because she wasn't feeling well all shift and her section was 3/4's full. Cut Ruthy and Johnny at 10:20 and Sophia at 10:45.
Towards the end of the night, I noticed employee food from the sushi bar being made before customer's orders...some who had been waiting 30 minutes for rolls.
Specials: Shishito Peppers 11, Duck Breast 2, Japanese Uni 3, Tsubugai 12
3 Staff members that stood out (why/how): Tori & Chloe are a good team, but need to pick up their speed sometimes. Had many tables turn at the same time and I had Tori help me wipe and reset tables. After asking her a few times, it became second nature for her.
Staged Johnathan for dish tonight. He did really well and it seems like we'll be hiring him. I paid him out $30 for 3 hours of work.
There was some confusion about our employee alcohol policy. I was under the assumption that employees were only allowed one drink after their shift but I was told that in the meeting, it was said 2 drinks were OK? Can I get this clarified?
Any VIP's in? Mark G, Susan & Jason, Roger & Crew, Kelly & friends
Comps& Void Detail:
-Employee Day off for Kelly
-FNF for Roger
-Several Guest Changed Mind voids.
-Void 3 Unagi. Wasn't made.
-Void 3 Beef Carpaccio. 86'd
-Void 2 Seaweed Salads. Misring
-Void Glasss of Pinot Nior.
-I let Chelsea buy a bottle of Three Brooms at cost.
R&M needs:
86'd items/ need more: Blue Owl, Toro, Sake Toro, Gyu, Saba
I have also noticed employee orders being made before customer orders in the kitchen and the sushi bar. Sometimes it might make sense to make employee orders at the same time as the guest's, frying multiple Katsu Cutlets or making multiple dynamite rolls, but if we're hitting 20 minute ticket times or more all focus should be on customer orders.
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