Written By: It's Me! Elizabeth!!!!
LY Dinner Sales: $4473
TY Dinner Sales: $7228
+/- : +62% LY
Dinner Covers: 221
Avg PPA: $32.71
Weather: Low 70s, into the low 60s at night.
Special events?: none that I am aware of
Who worked: Cindy, Derek, John, Mandy, Sophia CL. Annie CT, Alyssa & Veronica Host, Lindsey & Krystin Bar, Cal SA, Brennan FR
Flow of Business, Cuts and Ticket Times:
Solid start to the night, slowly filled up and by 6pm we were on a wait. Had a walk in 7 top from the start, and a last minute 8 top around 6pm as well. The night remained steady and we fell off the wait around 9:30.
No long ticket times or major issues other than a server misring for Kome fries and a few double made items from the kitchen.
The Ben E Keith order came around 3pm. Devin checked it in/wrote them a check. I believe Johnny was still here- I did notice Kelly hovering around him asking him when he would be done. But the point of this story is- who's responsibility is it to restock the coolers with the newly arrived product? I just saw 3 Sapporo boxes in the office, so I stacked them on the cabinets only to find out, around 7pm that Kristen was calling 86 on Sapporo. There weren't any in the back up fridge, so Chelsea and I both hustled to get some on ice. I stocked the bar back fridge, and then we stocked the front fridge as well.
In addition to that, I'm a little nervous going into the weekend with less than 3 cases of Sapporo. I know last week was light due to being closed both Monday and Thursday, and maybe we could have gotten by on less, but as it stands right now, we have about 2 cases total to get us through until our next BEK delivery on Wednesday.
Cindy brought up a good question that I wasn't sure how to answer: there was a lot of broken glass in the recycling container- and after dumping it she didn't want to rinse it in the mop sink and risk emptying shards of glass into it. I suggested dumping it to the side of the building, outside, but that's not a realistic operating procedure for us to carry on with. And it's been too long since I've worked in a bar to remember what the protocol is for that is. Little help.
**There is a box of sample plates that someone will be in to pick up. I put them on top of the safe in the office if they come looking for them.
3 Staff members that stood out (why/how):
The staff was on top of it tonight, and no was was really challenged. I held on to Chelsea until Dusten sat for dinner and let her go at that point (7:45?) and I was able to handle the floor with ease with it being only myself as the MOD. Brennan did a great job on the expo line and didn't require much help. I think as we move forward, the only nights we'll need an expo will be the weekend nights. Though I think lunches deserve more of an expo, as there are more plates to monitor and wrangle.
-As Toshi noted in his blog, David was late. It wasn't brought to our attention until about 5 til 5. David was scheduled as San-ban at 4:30 and still wasn't here. Chelsea tried calling but to no avail. So she text Andrew and Andrew ended up getting a hold of him, and went to pick him up. He didn't arrive until close to 6:30. I wrote him up and sat with him after his shift. I told him that this is his final warning. He's been late once a month for the last 3 months (once was a no show to a meeting) and that we have been lenient with him about it but we will have to draw a line somewhere. He told me that he "thought" he requested off the 24th-30th (or something similar) and so he didn't think to check his schedule. When I asked him if his time off had been approved he said yes...but only the 24-28th had been approved. He was trying to blame shift a little but in the end took responsibility. Though...a little sassy, I might say.
-I caught Veronica telling a guest over the phone that we take reservations for 6 or more for our private room. It's going to take a while to get everyone on the new spiel, but let's make sure we are following up with all staff about our new reservation policy. I printed a new sheet and put it at the host stand and in the office. Please follow up with everyone
Any VIP's in?
Neil & a friend
Dusten & Chelsea
that was all I recognized
Comps& Void Detail:
Bday dessert
Kome Fry server error
Kome Bucks Comp for Renee- we bought her a drink and a carpaccio- I know she's going through some family troubles, and was here for a respite dinner.
R&M needs:
-Chef coats are here...and in the way! My suggestion is that we install single hooks, in 4 separate spots on the side wall to hang them. They are bulky so they will require more than your traditional string of coat hooks.
-can we talk about the dishpit for a minute? It was out of control tonight. Glassware seemed to pile up very quickly (do we need more racks?) I know the set up isn't exactly ideal there, and space is at a minimum, but we need to do a better job all around of using the space- that includes servers! I think they need a reminder to stack like plates. I noticed tonight, that once the dishpit seems even mildly unorganized, the servers just go berserk and start putting their plates anywhere. I guess they'll find any excuse.
And then there's Jaime....I haven't really worked with him, or taken notice of him, until tonight, working the floor for the first time since August. He has ZERO sense of urgency. And was probably part of the dishpit pileup of Nov 29th 2017
86'd items/ need more:
We definitely need more glass racks. Probably 2 or 3 for regular glasses as well as another tall one for larger barware.
ReplyDeleteThe dish pit is atrocious towards the end of the night and every department is guilty of contributing to the melee. Certainly there is a lack of hustle with some of the dishwashers, but we aren't doing them any favors. I would say the SA's and servers are some of the biggest offenders however.
Also, Devin mentioned we got an email from Christina Hopson regarding kitchen work. Is she the one we had consistency issues with her performance, mainly due to substance abuse? I think Matt may be the only one who would remember her from BOH. She was great when she was clean but...