Tavola

Henry Twiss
October 2019

Tasks
All of the following will be completed by Saturday October 5:
• Clean and organize the beer cooler.
• Organize and unclutter bar coolers.

• Simplify bar top bitters.

• Unclutter dry docks to the left of the dishwasher.
• Unclutter dry docks to the right of the POS.

Suggestions
• We should get a second set of garnishing tools and fruit bowl for the point
well.
• We need laminated cheat sheets (one for each well) for the new menu and
for most other standard drinks. This will mean we have consistent drinks.
• Morning bartender should prep garnishes (cut fruit, mint, cherries, olives),
refill juices, and syrups.

• Closing bartender should stock beer, wine, and liquor.

• New cherries please? The current ones taste like olives...
• 1-1 simple syrup only? It’s hard to work with rich simple.

• Order large rocks for our old fashioned? It looks tacky to use small ice
cubes and it dilutes the drink too fast.
• Throw the large diameter rim martini and coupe glasses. Instead, order
5.5oz small diameter rim coupe glasses instead. These will have versatile
use for anything prepared up and we can double the amount we stock at
the bar.

1
 • We should order beer chaser glasses for beer chasers for bloody Mary’s
and if guests want to taste something.
• Closing bartender should do all the dry docks and wipe everything down
daily; this will help prevent fruit flies.

• Pour sanitize water down all bar drains, to prevent fruit flies, when opening
and closing the bar.
• Laminated sheet of opening and closing duties and a sign off sheet.

• Can we agree to use ounces as our standard measure please?

Fall Drinks
Hemlock
• 1oz rye whiskey
• 1oz apple liqueur

• 1/4oz angostura bitters

• 1/2oz lemon juice
• 1/2oz simple syrup
Build in reverse order in a small shaker tin. Add ice and shake until water
condenses on outside of tin. Double strain into a rocks glass over a large rock.
Garnish with dehydrated apple slice or anise star.