Friday 03.14.25 Jenn/Gus/Ariel NPP Bar

Manager Communication: Jenn did Inventory, I opened the building. Bubblers are back in Trees! GS

Matthew mentioned something to me. Now that lead bartenders have no discount permissions, he was wondering if it makes sense for servers to come to the bar for discounts. He suggested that they should maybe go to a manager instead??? He also mentioned that we (the bar) tip out runners on all food right? Does it make sense for staff food when staff has to pick up their food in the kitchen? I don't know but I felt what he was saying on the tip out thing, especially when a lot of staff is ordering food. Lemme know what y'all think because this thought has never crossed my mind. - AB2
May I suggest, when putting away wine boxes from an order, can we put the reds (non-chilled (Pinot Noir/Sangiovese)) on the far right closest to the water bottles? I think it makes the most sense because it makes it easier to access our chilled wine boxes when having to bring them to the Walk-In. - AB2

BAR Staff Observations: Tevon did a ton of batches.  GS
I got Tevon out of here after he batched and made sure Gabi was good. Bryan dipped out after going through the rushes and was a big help. Gabrielle killed it in lobby and Matthew & Natasha were fantastic in Tree's. Was a nice smooth shift with no issues. Our bar team absolutely crushed it. - AB2

FOH Staff Observations:
Peeps were gangsta tonight. I like the Friday night serving crew. Big shout outs go to Sam, Evan, Monica, Quetzie, Michael, Alayna, Isobel, Alex, Vinny, Rebecca and Kyah. Others were cool too but these stood out for me. - AB2

Hiring/Training:
I know Katarina & Christine worked here before and it showed. They were both real cool and had a strong knowledge of service and how we do things. Hyped to have em back on board. - AB2

Staff Meeting Agenda notes:
No longer doing the bar mat in Tree's in front of the POS. I agree with Gus, I do not like the look and it also takes space away from guests who want to sit at the bar. No matter what, people will end up ordering behind guests sitting at the bar. I think that the mat looks tacky and has a TOGO order Ale House type vibe about it. I understand it can be inconvenient for bartenders at times when guests are there or not having a designated spot for people to order but that's how almost every bar works. I like listening and hearing out our bar team but every job has inconveniences (that's why we call this work) and I think if we try too hard to correct all these minor inconveniences, we'll end up losing some integrity along way. - AB2

86ed / counts on items:
86
- Ommegang
- Three Floyds Zombie D
- Jack's Abbey Pilsner - AB2

Prep List: 
I will make a double batch of PST Concentrate when I get in tomorrow morning. JH
Tevon batched us up nice and I batched a Whiskey 17 so that we'll be extra good tomorrow. We should be able to make another batch of Whiskey 17 tomorrow but we have about a court or lil more of the Cherry Syrup left. - AB2

Ordering/Receiving/Shipping: 
Baldor arriving tomorrow.  JH
So is To Rise. JH

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