Trail Conditions: Dry and loose / Beer Conditions: Cold, hoppy and refreshing

Staff Meeting

 Housekeeping stuff

  • Cell Phones at work… Not OK.
  • The podium and associated area needs to be kept clean and organized. It’s visible by every customer that orders, and every customer sitting inside at a table.
    • There should only be items necessary to serve customers and basic cleaning supplies
      • Paper menus
      • Credit Card storage container
      • Clean towels
      • Hand Sanitizer
      • Spray Sanitizer
    • Bar areas must be kept clean and clear of anything unrelated to service
      • This includes the ADA bar. As we move closer to increasing indoor capacity, the bar will re-open for limited customer seating, and as soon as we have seating available at the high bar we will be required to offer the ADA bar as well.
    • Being late – This is a real problem here that has a knock-on effect throughout the day. If you start off the day behind it can be very difficult to catch up.  If your shift starts at 10:00 that means you are here and ready to work at 10:00.  Fed, rested, caught up on text messages, caffeinated , hydrated, etc.  Ready to work when your shift starts.
      • Sometimes things are beyond our control. If you are going to be late and you know it, call and tell your coworkers you are running late.  This is a courtesy to your coworkers, and our shift changes are often very tight, and being late might affect your coworkers after shift plans.
    • Shift drinks – This is 1 can or bottle of soda, 1 pint of draft beverage, 1x 16oz can of beer, or 1x 187ml can/bottle of wine
      • No 12oz. cans of wine
      • No glass bottle beer or cider
      • Alcoholic shift drinks are only allowed at the end of your shift.
    • Shift Meals
      • 1 menu item up to $15. Employees will cover the difference for food items over $15.
    • Doors
      • During open hours all public entry/exit doors must remain unlocked for fire safety reasons. This includes the side door adjacent to the garage door on the patio and the double front door (bike shop entrance).
      • At closing time, when all customers have left the premises, you may lock the public entry/exit doors while you close the café for the night.
      • Before you leave, check all 4 doors are locked.
        • Back roll-up door, 2 slide-locks
        • Side Garage Door, 1 slide lock
        • Side entry door, push-bar is extended
        • Double front doors, 2 vertical locks on the right door, and the deadbolt on the left door.
      • Alarm faults
        • There is a zone map by the alarm panel. If the alarm won’t arm, then check the error codes and correct any faults.  Normally it’s motion in the dining area, or the sensor on the garage door.

 

 

Basic Training items

  • Changing a keg
    • Not always appropriate to drop everything to change a keg when it’s busy
    • Ask for help and work together. Kitchen staff may be helpful too.  The kegs are stacked 2x high and are very heavy.  Take your time to move them carefully.
  • Checking the CO2
    • If the CO2 is in the red below 200psi text Jason
  • Changing the CO2
  • Changing the paper towels in the public areas
  • Changing the soap in the dispensers
  • Reading the Beer Map
  • Updating Untappd beer menu
  • Adding items to Clover
  • Side Work when things aren’t busy
    • Roll-ups
    • Bathroom cleaning
    • Checking paper towels in the bathroom and handwashing stations.
  • Resetting a table
    • Leave stools out of place until the table is ready to be re-seated
    • Resetting the stools is a visual indication that a table has been cleaned, sanitized and is ready to set a new group. It’s easy to see from the podium, and also indicates to the bar backs that the table needs attention of the stools are out of place.
  • Be efficient with your movements AKA no wasted trips
    • Avery trip to or from the dining areas should include a sweep for dirty dishes
    • If you run food to a customer, check other tables for used service items that could be cleared. We have barbacks, but they can get buried in the dish pit, and might not be able to keep up on the bussing part.
  • Capacity
    • Whomever is working at the podium needs to keep some awareness on the dining area. If the dining area is busy you need to know what is available, and where.  Don’t take orders from customers if there is nowhere for them to sit.
  • Order taking
    • Every seated customer’s order must have a number and a name
    • Every to-go order must have a customer name and phone number

 

 

Looking Forward

What are areas of the café operation that are problematic; overly complicated, confusing, inefficient, etc.?  How might those challenges be addressed?

  • Formal seating map
    • Assigning permanent table numbers and taking orders tableside
      • Pros and cons