-All the time:
- Turn on OPEN sign.
- Place chalkboard sign outside.
- Make sure all tables have been set (correctly).
- Check beverage (includes beer and wine) stock and restock anything that needs it.
- Clean off bar of any unnecessary paper, utensils, beverages, etc.
- Make sure the floor is not obscenely dirty and does not need to be swept.
- Bring up or make sure there is at least one bag of ice upstairs.
- Look for any reservations and plan accordingly.
- Fill water pitchers.
- Check sugars at the tables and refill appropriately.
- Check iced tea/coffee and brew as necessary.
- Find out the specials/86 lists.
-Brunch:
- Place coffee mugs and spoons at all settings.
- Fill the creamer.
- Brew coffee.
- Place the jams on the counter, remove the lids and store them off the bar.
-Dinner:
- Light candles.
- Polish wine glasses and place them at each setting.
1 comment:
Hey Guys! It's Jackie. I have a couple of thoughts re: stocking. Perhaps we should think of stocking at the end of our shifts vs the beginning for the following reasons:
- If a server comes in and has tables right off the bat (which is more of a reality lately, esp on weekends/ brunch), there will be no time for stocking to happen. Esp now with the 'new' hours, we will have time after shift to do this task more effectively.
- Who better knows what to stock than the one who sold the stuff? SO, why not just stock what you know you sold before leaving?
- Beer, wine and soda should be nice and cold and available for the next shift
- Servers would be able to more effectively keep track and communicate to others when we are short on soft drinks, beer, wine, etc...
- Frankly, it is just professional etiquette to replace what you use...:)
Just some ideas...I think it is useful to have some of the servers from the busiest shifts to add some thoughts; after all, the busiest shifts should prob be the prototype for all shifts, huh? Positive thinking...
See ya!
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