Sunday 1/19/2025 Lauren/Ian

Manager Communication:  So I think that the in-times for the opening bartenders should be 30 minutes earlier, or we should have another bartender to float at 11. As there is no mid manager shift on Sundays I think having more hands would help, albeit we consistently don't know when pops will happen. Or fixing the upstairs coffee machine could help alleviate some of the running around. 

I updated the recipes on the wall in bar prep and the winter G&T in the binder.-LB

I think if The Brutalist ticks up in popularity and sales the scheduling of film starts near the intermission times in large sold-out theaters should be considered. We also are going through many more mugs because of the length. I think it may be prudent to have servers separate the mugs into single racks after Brunch viewings so we can restock them. Otherwise they get mixed in and we have to hunt for them within towers of racks.  -LB

I broke out two cases of 3 oz creamer containers. We have no back up mugs that I see. Definitely should take stock of back up glassware etc this week, I do not have time today.-LB

If after using our new handy dandy vacuum/air blower could you take the time to clean it so it is ready to use as needed. Also if you can charge it. I am keeping all the parts and manual together in the bag and will label a container with it once they arrive this week. It was very helpful getting projector NFL ready.-LB

We are low on cereal and I let Chef Nick know, he is going to stock us back up.-LB

I'd like to apologize for my vacuum maintenance - I 100% did not empty or recharge it. Heard - will make sure to take better care in future. - IP

James and Daniel were awesome on the floor tonight. There were some busy bar pushes and they were all over the building when I couldn't be. Great team. - IP

A note concerning the FOH Observations below - the busy service pushes are clogging the server stations and drinks are sitting too long from first touch to hitting the table. As far as I can tell, this is a combo of servers stacking all of the flags to enter at the same time, and then those servers get tunnel vision about entering flags and rely completely on their support to run their drinks, not helping to run trays. This, I think can be mitigated a bit by communicating with the server stations when they have lots of drinks to run, and the service pass slowing down and waiting to pump out the drinks until the servers are ready to receive them. In general, we want things to move fast, but not so fast we get ahead of ourselves - and that seems to be happening frequently during these busy weekend pushes. I think we, as bar managers, can look to keep communication clear and constant with the leads in the stations, and not be afraid to let the tickets pile up when necessary, as we can always make the drinks faster than they can be delivered to the guests. - IP

Customer Comments: A man was quite upset that we didn't have anything about David Lynch on the marquee. People grieve in so many different ways. -LB

BAR Staff Observations:

Natasha is a beast in the morning by herself.  She is just in the zone, it is amazing. -LB
With this said, I don't think everyone could handle the brunch volume solo. It is a lot of multitasking. -LB

Patrick, Jeshua and Greg did a very good job this evening. I would like to get Greg in the service pit with some more frequency - he's clearly more comfortable dealing with guests at the bar (which is actually a nice change of pace, as this is the opposite for some of our bartenders), but he's going to need to be able to be just as comfortable jumping in at the pass , so let's aim for some of that going forward. - IP

FOH Staff Observations:

Sabrina is a beast. There was some noticeable lollygagging in theater 2 tonight. Raekwon and Sabrina were the only servers I saw at the pass with any frequency. I ran many trays when they had been sitting, and at one point there were three full trays of drinks and two full large trays of food just sitting in the theater, and Sabrina came in and took charge - delegating to the other servers who were seemingly just standing around in the station. Within five minutes everything was delivered to the guests and we were back on track. That's the kind of initiative and delegation that all lead servers should be striving for. I really appreciated it. - IP

Staff Meeting Agenda notes:
For the bartender email: the coffee carafes CANNOT go into the dishwasher, any vacuum sealed heat vessel is too delicate. The tops are also not supposed to get submerged. One of the carafes is leaking and I think it may be due to damage caused this way.  

We still haven't touched the Bounty Law batch from 1/10 I think we need to reconsider the size of batches, wait until it is necessary, or measure out the non-citric or perishable items and tape it shut with instructions. 

86ed / counts on items:
Cigar City Maduro Brown Ale, Rockaway Stout. Low on Benedictine, possibly enough to make another 4th street but we will need more. -LB

Very low or out in the liquor room: Campari, Cinzano Sweet Vermouth, Lo Fi Gentian Amaro, Las Californias Gin. - IP

I put a 70 count on the Brutalist cocktail, as the bars are stocked and I just made a new batch in the walk-in. Side note - I'm not sure if 51 is as accurate as possible (or maybe the count was not updated) but the count ran down to zero during service and we still had plenty behind the bars. - IP

Prep List: I made 3 Lemonades, a Princes of Maine that needs citrus added that's clearly labeled. A Cherry Limeade.-LB

I batched a Spirit of Comfort and a Positively 4th st, we are close to unable to make these but Gus knows we are long on ingredients. I will make razz cacao tomorrow night. -LB

Got some simple syrup made, another batch of the Brutalist cocktail, a bloody mary batch and a firewalk. - IP 

FOR TOMORROW: We're on our last negroni keg, however we do not have enough Campari or Cinzano sweet vermouth to make another keg - wouldn't worry about that one, as the current keg is still nearly full. Not so for the Winter G&T which is nearly kicked, but we can't make another til we get the Lo Fi Gentian Amaro back. I was also unable to get to making Bloody concentrates this evening, so that should be prioritized early-ish (but the bars are stocked and we have a freshly made batch of mix in the brunch lowboy, so shouldn't be an issue for opening tomorrow). - IP

R&D comp checks: Gus there were some R&D items behind Trees that I brought back to the lowboy because Natasha was cleaning up a spill that seemingly happened yesterday in the lowboy. Gus there are a lot of duplicate sherries and quin quina open. -LB
$40 R&D last week I did not note. 

Over/Short on Banks:

Pay Outs:

$20.66 - 5200 FOOD - Fruit/Crudite for event

$5.78 - 5200 FOOD - Strawberries

- IP

Maintenance: I poured bleach and hot water down the drain by the bar walk-in since the grease trap was wafting up, I think it is gone now.-LB

So the projector keeps shutting off. I don't know if it needs a new bulb. I do think it is overheating. I don't really feel like getting on a ladder to vacuum it out, but this will probably upset some folks if it goes off during a critical moment during the football game. -LB

Okay so I got up on the ladder and vacuumed the projector out with our little handy dandy vacuum. It was gnarly. Basically a small vole's worth of hair came out. I also shot air into it and blew the rest of the dust out,Vlad was there to quickly wipe it up. It might need more cleaning but this should definitely be on someone's radar.-LB

Weird thing happened tonight when I changed an Ommegang keg and a Gansett keg on the same trip. I hooked up the new kegs, got the bobbins floating and reset, but then the run-off line that collects in the bottle affixed to the wall didn't stop pumping out beer. I went back to the fobs on the wall and fiddled with the buttons on top that refill the glass hoppers and it did the trick - but just to take a look at that if the problem persists, and a heads up to anyone changing kegs to make sure that the run-off line stops properly before leaving the walk-in (or we'll have a keg's worth of beer all over the floor). - IP