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PHONE MON TUE WED THUR FRI SAT SUN AVAILABILITY

TOTAL
#'S 5-May 6-May 7-May 8-May 9-May
SERVERS
Sarah 4 4pt 4pt 0

Kirk 6c 6c 4 6c 0

Angela 4 4 6c 6c 0

Donna 4 4 0

PJ 6 6c 0

Monique 4pt 4

Catrina 6 0

BARTENDERS

Joel 4 0

Sarah 4 4 0

Russell 3 3 3 3 0

BUSSERS
Jessie 0

EXPOS
0

Hosts
Jessie 6hb 6hb

Mike 6hb 6hb

MANAGERS
Russ 6

Cam 7

0
WED 10-4
Check the Manager log COOK TIME DETAIL
Check in Sygma order BAKE marco 1-8
Look at last nights numbers adam 1-8
Figure labor sheet
Verify meat & morning prep sheet are done MEAT david 10-4
Verify w/ mt cutter that AltoSham & ovens are on
Verify with meat cutter that ribs are in COLD adan 10-3
Verify that Sani buckets out w/ towels in them HOT matt 1-9
Verify with meat cutter that prime is in
SANITATION LOG (record problems to this sheet) POINT Kelly 330-8
Review last nights close jc 5-930
Set up salad kris 6-1030
Set up expo scott 330-8
Set up Broil
Assign cheese and blossom batter BROIL Hunter 4-9
Quality check with dish prep Alex 530-1030
Check on prime chase 4-9/tr
Place Yanceys order for Thursday
Calibrate Biotherms SALAD david 5-9
Taste and temp meat with meat cutter
Watch in times based on team sheet FRY alejandro 330-1030
Check on Ribs-are they done?
Print out point setup list
Check on Prime DISH Emilio 10-1130
TASTE & TEMP (record problems to this sheet) victor 3-1130
Verify Point set up is done
Verify fry set up is done
EVERYTHING done and ready by 4:00!!
Set up pre shift EXPO Kiersten 5-9

Manager in the Window KIP


4-CL BOH Closer Kelly
100% Manager in the Window Projected Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 8:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
THU 6-11
Check the Manager log COOK TIME DETAIL
Look at last nights numbers BAKE marco 1-8
Figure labor sheet
Verify meat & morning prep sheet are done
Verify w/ mt cutter that AltoSham & ovens are on MEAT david 10-4
Verify with meat cutter that ribs are in
Verify that Sani buckets out w/ towels in them COLD adan 10-3
Verify with meat cutter that prime is in HOT JC 12-9
Place Sygma order for Sat - Tue
SANITATION LOG (record problems to this sheet) POINT j/c 5-930
Review last nights close scott 330-930
Set up salad Adam 330-8cl
Set up expo sam 6-1030
Set up Broil
Assign cheese and blossom batter BROIL hunter 1-9
Quality check with dish prep chase 4-830tr
Check on prime dylan 5-1030
Place Yanceys order for Friday
Calibrate Biotherms SALAD david 5-9
Taste and temp meat with meat cutter
Watch in times based on team sheet FRY alejandro 330-1030
Check on Ribs-are they done?
Print out point setup list
Check on Prime DISH fidel 10-4
TASTE & TEMP (record problems to this sheet) steve 4-1130
Verify Point set up is done emilio 6-1130
Verify fry set up is done
EVERYTHING done and ready by 4:00!!
Set up pre shift EXPO steph 5-9

Manager in the Window KIP


BOH Closer adam
100% Manager in the Window Projected Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 8:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
FRI 6-11
Check the Manager log COOK TIME DETAIL
Look at last nights numbers BAKE Carmelo 1-10
Figure labor sheet
Verify meat & morning prep sheet are done
Verify w/ mt cutter that AltoSham & ovens are on MEAT David 10-4
Verify with meat cutter that ribs are in
Verify that Sani buckets out w/ towels in them COLD Adan 10-4
Verify with meat cutter that prime is in HOT Matt D. 12-10
SANITATION LOG (record problems to this sheet)
Review last nights close POINT Adam 330-9 ch
Set up salad JC 5-1130
Set up expo
Set up Broil
Assign cheese and blossom batter
Quality check with dish prep BROIL Hunter 1-10
Check on prime Brian 5-1130
Place Yanceys order for Sat - Sun
Calibrate Biotherms
Taste and temp meat with meat cutter SALAD KRIS 5-10
Watch in times based on team sheet
Check on Ribs-are they done? FRY alex 330-1130
Print out point setup list
Check on Prime
TASTE & TEMP (record problems to this sheet) DISH Fidel 10-3
Verify Point set up is done Delfino 3-1230
Verify fry set up is done Victor 4-1230
EVERYTHING done and ready by 4:00!!
Set up pre shift
EXPO kiersten 4-10

Manager in the Window jesse


4-CL BOH Closer Adam
100% Manager in the Window Projected Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 9:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
SAT 6-4
Check the Manager log COOK TIME DETAIL
Check in Sygma order BAKE Carmelo 9-4
Look at last nights numbers marco 4-10
Figure labor sheet
Verify meat & morning prep sheet are done MEAT
Verify w/ mt cutter that AltoSham & ovens are on david 8-4
Verify with meat cutter that ribs are in COLD adan 8-3
Verify that Sani buckets out w/ towels in them HOT jc 8-3
Verify with meat cutter that prime is in matt 3-10
SANITATION LOG (record problems to this sheet) POINT Adam 1030-1030
Review last nights close kelly 3-930 cl
Set up salad matt 5-1130
Set up expo
Set up Broil
Assign cheese and blossom batter BROIL brian 3-1130
Quality check with dish prep hunter 12-10
Check on prime
Calibrate Biotherms
Taste and temp meat with meat cutter SALAD steph 4-10
Watch in times based on team sheet
Check on Ribs-are they done? FRY DAVID 1030-4
Print out point setup list ali 4-1130
Check on Prime
TASTE & TEMP (record problems to this sheet) DISH Fidel 7-2
Verify Point set up is done Victor 12-1130
Verify fry set up is done Emilio 5-1230
EVERYTHING done and ready by 11:00!!

Reset - up kitchen (trash out, pans changed, EXPO Kris 4-10


restocked)
Set up pre shift Manager in the Window JESSE
4-CL BOH Closer kelley
100% Manager in the Window Projected Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 9:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
SUN 8-11
Check the Manager log COOK TIME actual in actual out DETAIL
Look at last nights numbers BAKE Carmelo 9-4
Figure labor sheet marco 4-9
Verify meat & morning prep sheet are done
Verify w/ mt cutter that AltoSham & ovens are on MEAT Sergio 8-3
Verify with meat cutter that ribs are in david 8-3
Verify that Sani buckets out w/ towels in them COLD german 8-3
Verify with meat cutter that prime is in HOT J.C. 8-3
SANITATION LOG (record problems to this sheet) sam 3-9
Review last nights close POINT 1-8
Set up salad mikey 6-1030
Set up expo josh 4-930
Set up Broil matt 1030-4
Assign cheese and blossom batter
Quality check with dish prep BROIL Brian 11-8
Check on prime Hunter 3-1030
Calibrate Biotherms
Taste and temp meat with meat cutter
Watch in times based on team sheet SALAD Steph 12-9
Check on Ribs-are they done?
Print out point setup list FRY david 1030-4
Check on Prime alejandro 4-1030
TASTE & TEMP (record problems to this sheet)
Verify Point set up is done DISH delfino 12-1130
Verify fry set up is done emilo 6-1130
EVERYTHING done and ready by 11:00!! fidel 8-4
Place Yanceys order for Mon - Tue

Reset - up kitchen (trash out, pans changed, EXPO Kiersten 4-9


restocked)
Set up pre shift Mgr in the Window kelly
4-CL BOH Closer kelly
100% Manager in the Window Proj Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 8:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
MON 10-4
Check the Manager log COOK TIME DETAIL
Look at last nights numbers BAKE Carmelo 1-8
Figure labor sheet
Verify meat & morning prep sheet are done
Verify w/ mt cutter that AltoSham & ovens are on MEAT david 10-4
Verify with meat cutter that ribs are in
Verify that Sani buckets out w/ towels in them COLD german 10-3
Verify with meat cutter that prime is in HOT matt d 1-9
Place Sygma order for Sat - Tue
SANITATION LOG (record problems to this sheet) POINT kelly 330-8
Review last nights close adam 6-1030
Set up salad marco 5-930
Set up expo
Set up Broil
Assign cheese and blossom batter BROIL brian 530-1030
Quality check with dish prep alejandro 4-8
Check on prime
Place Sygma order for Wed
Calibrate Biotherms SALAD Kiersten 530-9
Taste and temp meat with meat cutter
Watch in times based on team sheet FRY david 330-1030
Check on Ribs-are they done?
Print out point setup list
Check on Prime DISH fidel 10-4
TASTE & TEMP (record problems to this sheet) delfino 4-11
Verify Point set up is done emilo 6-11
Verify fry set up is done
EVERYTHING done and ready by 4:00!!
Set up pre shift EXPO Kris 530-9

Manager in the Window Jesse


4-CL BOH Closer kelley
100% Manager in the Window Projected Sales $0
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH $0.00
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 8:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed
tue 10-21
Check the Manager log COOK TIME DETAIL
Look at last nights numbers BAKE Carmelo 1-8
Figure labor sheet
Verify meat & morning prep sheet are done
Verify w/ mt cutter that AltoSham & ovens are on MEAT
Verify with meat cutter that ribs are in
Verify that Sani buckets out w/ towels in them COLD
Verify with meat cutter that prime is in HOT matt 1-9
SANITATION LOG (record problems to this sheet)
Review last nights close POINT kelley 3-8
Set up salad jesse 5-930
Set up expo marco 6-1030
Set up Broil
Assign cheese and blossom batter
Quality check with dish prep BROIL
Check on prime sam 5-1030
Place Yanceys order for Wednesday
Calibrate Biotherms
Taste and temp meat with meat cutter SALAD kierstien 530-9
Watch in times based on team sheet
Check on Ribs-are they done? FRY jose 330-1030
Print out point setup list
Check on Prime
TASTE & TEMP (record problems to this sheet) DISH Fidel 10-4
Verify Point set up is done Emilio 4-1130
Verify fry set up is done steve 6-1130
EVERYTHING done and ready by 4:00!!
Set up pre shift
EXPO steph 5-9

Manager in the Window Kip


4-CL BOH Closer Kelly
100% Manager in the Window Projected Sales $3,113
3 Min. Kitchen Tours Labor $$ $0
Bathroom Checks every 30 min Labor % 0.00%
Ticket Times 12-15 minutes FS/MH #DIV/0!
Food Quality DAILY GOALS:
Plate Presentations
Hot Plates, Cold Bowls
Sanitation checklist every 2 hrs
Rib Portions with bio therms-100% NOTES:
Prime Quality
Potato Rotation quality control
Slow down hot prep after 8:00
Food Quality maintained until close
Sanitation Log Problems fixed Taste and Temp Problems fixed