11/23/25 General FOH & BOH Notes

 Luc - A few questions re: holiday menu, is it worth doing a limited 3 speciality drinks menu next week with the holdiay? 

Do we have a batching plan we can help support, I think batching for Wed - Sat would be good. 

Do we have a plan for who is making Hot Chocolate after the barista leaves? If this is the old LD LA receipe its a bit time consuming and coffees even at night really slow down the team. I am concerned about the amount of Snug bar cocoa? Also do we have electric hot water pitchers we can keep in the bar for toddy's? 

All FOH managers

I adjusted the back end of Resy for turn times. I am not sure why but it was set for 1.15 hours for 2 tops and 1.5 hours for all parties 5 or less. Now we are at 1.45 for 2 tops and 2 hours for all others. 

Please revisist properly marking the tables for dessert. We should mark each seat with a spoon, I have noticed a trend where the servers are puttting stacked spoons on a plate in the center of the table. 

Can we set a small bnb plate with a damp cloth in each server station and get on the team to clean up between courses especally before dessert? 

Please review sections pre all staff. There needs to be coverage outside of your section, ie half the restaurant to 2 ppl and all patio to another until all arrive. 

We need to add Wine Buckets review to pre shift, tonight no water in one just ice, which wont work. 

I decanted two bottles for a table to night but would like to review with staff this too. Wine class reviews would be great, maybe Sarah can set up 2 (one a week for 45 min) on her shifts btw Dec 1-20

Asked Vanessa to order tags for wine room, staff seems lost on btb placement. Also Luc and I will sort ordering some wines that are 86 btb by next week. 

Can we review bubbles glasses pls, I am confused what we are using, especailly for a nice Champ. The smaller wine glass 17.1 oz are what we use at the other restarauarnts for proper bubbles glass. 

Please make a hard rule, no more than 2 ppl at one time at the IRD island. End of night is too many ppl chit chatting doing "sidework" 

Riley - Schedule wise, all though I would love to get to 4 servers friday and sat, many staff are overhelmed by multi seat so 5 is better. Can we make sure there is 4 ppl by 5:30 

BOH - Food has been looking good and feedback has been great. 

Can we get a firm idea on what the runner should complete before leaving, I think a small 2-3 line list on the sidwork sheets would be great, as of now, leave tray of salsas (6 each?)

Wipe or sweep anything? 

Polish silver can be from FOH direction for Runner