Monday, PM 1/29/18 Recap

Written By: Annie

LY Dinner Sales: $5665
TY Dinner Sales: $4603
+/- : -$1062 / -19%   :(
Dinner Covers: 174
Avg PPA: $25.72

Weather: Sunny and cool.

Special events?: N/A

Who worked: C1: Dobbins; C2: Clair; Cindy; John H.; Mandy; Jake SA; Hero FR; H1: Megan T.; H2: Megan M.

Flow of Business, Cuts and Ticket Times:  We never really went on a wait tonight, with the exception of having to have a few larger parties wait before we could put tables together.  I cut Megan M. once the last 8 top got sat around 8:45PM and went down to the the 2 closers around the same time. 

Ticket times were good all across the board.  We did have a cocktail that went out incorrectly, but the guest told us the mistake after he finished the incorrect cocktail.  Megan rang it in correctly as a Dickle Rye Old Fashioned, but Grace ended up making Dickle on the rocks instead.  After the guest downed it and told their server the mistake, Grace made the correct old fashioned and we comped it as a server error.

We had a gentleman call and ask to place a to-go order.  When Megan explained that we don't do take-out orders, he gave her an earful over the phone about how upsetting that is.  He told her that he was on his way in and would sit and order and then take it to go.  She told him that would be fine.  He showed up a few minutes later and parked in a non--parking spot, came in and very aggressively started telling MEgan how much he hates Austin sushi restaurants and how picky he is.  I stepped in and told him politely that we do not do take-out and that if he wished to sit down, order, and then when the food came out he could take it with him if he decided not to eat it here.  He went on again to me about how he doesn't understand that.  He finally decided to sit at the bar and proceeded to tell Grace all about how he is from NYC and thinks that the only place he can understand not doing take-out is Nobu.  As soon as he sat down, I asked him if he wanted to order so that we could get him in and out quickly like he said he wanted.  He had no idea what he wanted on the menu, so we gave him a minute to look it over.  Then he started asking Grace about all kinds of substitutions.  She politely told him our policy.  Then he left in a huff muttering under his breath.  He peeled out of his non-parking spot and sat in the parking lot for awhile... presumably calling other sushi restaurants to harass them.  In the entire time that he took complaining and arguing with all of us, he could have ordered, packaged his food and been out the door.  Poor guy.

Specials: N/A

3 Staff members that stood out (why/how):
Everyone had a pretty easy night. 

Megan M. dealt with the take-out guy very professionally.  As did Grace. 

Megan T. did a great job holding down the host fort tonight.  She was able to plan out the larger parties with ease.

Any VIP's in?
Scott from ELM
Neil

Comps& Void Detail:
F&F: Scott from ELM / Chelsea's friend
DNL: 1 piece Sansai
Kome Bucks: $15
Bar Misring: Dickle Rye (see above note)

R&M needs: Steve pointed out that the hose out back leaks pretty bad when it is in use.  He also suggested that we get some sort of dedicated funnel for chemicals.  He said it's hard to fill the smaller bottles with the large jugs without spilling.

I should probably get a key to the office... at one point in the night, I got locked out.  I called Devin to swing by and let me in, but in the meantime Matt was able to jimmy it open... also something we might want to look into.

86'd items/ need more: Bottle toppers to put on the liquor bottles at the end of the night.