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Use the server kitchen printer and the chit rail to organize food orders.
An expediter may be used in peak business times to help read and clearly communicate between the servers and the kitchen.
The par level for ketchup, hot sauce and HP bottles is ½ full. {Refill when the bottles are ½ full.}
Offer condiments to any customers when you serve any dish with tots. Bottle are not stored on the table.
FIFO! Fifo? Yes, fifo! Full In, Full Out. Full hands In, Full hands out. Full hands into the dining area, Full hands out to the dish station.
When team members go OUT with food or drink they come back IN pre-bussing dirty dishes from the table they pass along the way.
Practicing fifo means never walking in the dining room with empty hands
Flipping tables is making the transition between guest to prepare for the next guest.
Tables must be flipped as soon as possible, no longer than 5 minutes of guest leaving. During peak business times when there are waits for tables flipping must happen immediately after guests leave.
Aim for 2 visits maximum when flipping a table to prepare for the . Preparation is key! Pre-bus while the guests are still there. On the first visit come to the table prepared with the tray and a clean towel tucked in the back of your apron to wipe the tables. On the second visit bring all the place settings.
Servers and Supers! are responsible to stack dirty dishes in the dish pit. Put cutlery in a bucket to soak. Scrape food and napkins into garbage can. Stack like dishes on top of like dishes.
<aside> ☝ Say “Thank You” to the dishwasher. They are a valuable part of the our team.
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