Friday 3/25 Nick
Manager Communication: It turned into a really busy night for a couple hours. It was pretty much non-stop service tickets at trees from 8-10.
The keg of coffee & Cigarettes tonight had not been charged. Ian noticed right away when it wasn't foamy, and the keg was still full so I don't think we sold many flat ones if any at all. I drained the lines back in to the keg and set it up to charge, but we had to 86 while it was charging. We need to make sure kegs are made properly going forward and anything that hasn't been charged yet is labeled as such.
BAR Staff Observations: Solid Friday night crew as usual.
FOH Staff Observations: A customer came to the lobby bar from theater 5 with a flag with food that he said had been in the coil for a very long time with no server in the theater. I walked him back in to see his seat and entered the flag. Brendan was the server in the theater. I let him know that this customer was waiting a really long time, and he was very dismissive of the situation. He told me that the customer was "annoying" and a "drama queen". I let him know that I did not want to hear that negativity about customers. In general I hear pretty constant complaining about customers even when they seemingly have legitimate issues. I don't think, at least I hope, that this sort of attitude is being reflected to the customers themselves. But it doesn't seem like a great attitude towards the customer experience.
Staff Meeting Agenda notes: I would like us to get back into the habit of initialing everything that is batched. Let's address that at the bar meeting.
86ed / counts on items: We 86ed spice spice baby at the end of the night. We only sold 23 all week last night and we are out of the syrup to batch a partial. I think we should just leave it 86ed till menu change.
Prep List: We will need a keg of coffee and cigarettes batched at some point this weekend.
BAR Staff Observations: Solid Friday night crew as usual.
FOH Staff Observations: A customer came to the lobby bar from theater 5 with a flag with food that he said had been in the coil for a very long time with no server in the theater. I walked him back in to see his seat and entered the flag. Brendan was the server in the theater. I let him know that this customer was waiting a really long time, and he was very dismissive of the situation. He told me that the customer was "annoying" and a "drama queen". I let him know that I did not want to hear that negativity about customers. In general I hear pretty constant complaining about customers even when they seemingly have legitimate issues. I don't think, at least I hope, that this sort of attitude is being reflected to the customers themselves. But it doesn't seem like a great attitude towards the customer experience.
Staff Meeting Agenda notes: I would like us to get back into the habit of initialing everything that is batched. Let's address that at the bar meeting.
86ed / counts on items: We 86ed spice spice baby at the end of the night. We only sold 23 all week last night and we are out of the syrup to batch a partial. I think we should just leave it 86ed till menu change.
Prep List: We will need a keg of coffee and cigarettes batched at some point this weekend.
42 regular is selling very well. We will need to stay on batching. Let's also make sure people are sticking to a 2oz pour on that. I saw some heavy ones tonight.
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