Sunday 7/10 PM

Written By: Dusten

LY Dinner Sales: 4840
Projected Sales : 4653
TY Dinner Sales: 5187
+/- : 7% increase over LY and beat PS by $534
Dinner Covers: 181
Avg PPA: 28.66

Weather: mid nineties

Special events?: The last shift before our new computer system! Vaya con Dios Future POS... Don't let the door smack you on the ass on your way out!


Who worked: Krystin, Ruthy, Grace, Clair CL, Hiroe FR, Will SA, Tori H and Chelsea training Dan up front.

Flow of Business, Cuts and Ticket Times: Busy from opening time. We were on a wait within the first 30 minutes. Everyone did a great job buckling down and working with nearly every department being short-handed. Sushi bar did an awesome job. Everything looked great. No ticket time issues that I am aware of. Quote times seemed spot on as well. Being short on servers I waited until 9pm to cut Krystin. We still had steady tables coming in and I saw Grace and Ruthy struggling, so I didn't cut again until about 9:45pm.

Specials:

3 Staff members that stood out (why/how): Met Dan today. Chelsea says he seems like a good worker. I'm usually a little nervous when I hear this about new hires. It makes me worry that trainers may overlook, or underestimate the finer points of the positions and when it's the trainee's first solo shift they panic and flounder. I had this talk with Chelsea. She is already a stickler for details, so I'm confident she didn't miss much with him. She did mention he is looking to advance to server.
-Will has been doing a good job that I have noticed lately. He is quick when he needs to be. Still, keep an eye on his downtime and prioritization of duties. He gets too focused on watering when he should be bussing. I'll see him setting up tables 5 minutes from close with no wait, rather than just getting all the dirty tables cleaned off.
-I have noticed a lot of overpouring of drinks. Ruthy had sake glasses with the masu box filled to the brim. Kelly was good enough to ask about her pour on wines when she was cocktailing over the weekend. I would just like to ask all managers to be conscious of this in their observations of food and drink going out. I have been emphasizing the use of the measuring glasses for wine and bubbles. Particularly the sake and the okinawa breeze drinks. We are short a good number of bottles of Wyclef. For sake, the masu box, I was trained, should not be even halfway full when pouring a sake glass. I know the box size has changed slightly, but not by so much that Ruthy should have Kanbara spilling over the top of it.


Any VIP's in? My friend Krystal who owns Crave Chocolate and her husband Ian. A photographer friend of Clairs.

Comps& Void Detail: 6x $15 Kome buck cards
1 DNL tako- guest didn't like the eel sauce on the piece.
FNF for Clair's friends
Lot's of misrings... none were made. Ruthy got her tables mixed around and double rang some things:
1x spooky roll, an Alone Together, a longhorn roll, a surf and turf, a summertime, hamachi and suzuki sashimis
bday taiyaki

R&M needs:

86'd items/ need more: saba sushi, madai, tamago