Friday 01.13 Jenn/Nick


FOH Staff Observations: It seems many servers are using a sharpie to write table numbers on the drink tickets when running. It is difficult for them to see the table numbers in the dark once they are in the theater. It is not ideal in the bar pass as it creates an extra step and a bunch of moving around of drinks with the potential for mix ups and spills. Is it possible to just have the table number printed bold and much larger on the food and drink tickets? - ND

More info in the FOH blog, but RM had some difficult customers tonight, they were very unhappy with the way she interacted with them in the theater. I spoke to them in the lobby and refunded them for their tickets and their food which had not not yet come. I was able to deescalate but they still left pretty upset. They were certainly difficult people and were breaking some rules, but it seems RM took it upon herself to police their behavior and was immediately confrontational with them. She does not seem equipped to handle difficult customer interactions, which I understand can be frustrating, but is a necessary part of this job. -ND

Staff Meeting Agenda notes: Let's remind bartenders when organizing the backbar to make sure all of our well liquors are up there, too.  Often, during service, when a bottle runs out the one on the shelf will be used as back up, but then is not replaced, causing unnecessary gaps.

Can we ask bartenders to use cambros only for hot cider at the end of the night? They are sometimes using store n pours which are not OK for heat. 

Prep List: There is Horchata and Infused Denizen to be strained.  Demerara Syrup and A Real Nobody could be made tomorrow.

Ordering/Receiving/Shipping: Harney & Sons arriving Monday.  Stumptown arriving Tuesday. 

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