2/16/26 AM SHIFT NOTES

 First day for with my new opening schedule, and Rolo and Eve had it pretty dialed in, just a few small adjustments were needed, but I liked how Rolo set up the Euro breakfast station, I'll take photos because it looked nice. I came in closer to 7:30, because of the long weekend, and I knew we were at full capacity yesterday, and there would be a lot of checkouts. We had 81 guests at the hotel this morning, so it was definitely busy for Euro breakfast. Chef Ann dialed it in pretty much on track with the amount of things to put out, but we ran out of danish and banana bread 10 minutes to 10, but had conchas still available, quiche ran out soon after, and then rolls, scones, etc. but at that point it was 10 on the dot. We do often have people come in at the cut off point, but I felt fine leaving what was available, and removing everything around 10:15. 

A lot of guests sat outside for Euro breakfast, as that is all the tables we had available, but it was nice and cozy out there, even with the rain. We had a small wait for a couple of tables as well, not too long, but it was nice to be that busy. 

Lunch was not as busy, I think if it wouldn't have rained it might have been, but we had 7 covers to start, and ended with 32. I cut Paco at 1, and Rolo stayed to support Maureen, and she took the last tables until 3. David also spent time training with Rolo and Maureen at the end so he could see steps of service, and learn the menu a little better, and see what closing side work is all about. 

David is doing quite well with training, and is coming in tomorrow to go over more menu items, and to take a quiz. If he does well, he could possibly be done with training, I will check in with Riley to see what she thinks about that and when he's scheduled again. 

Something I want to note about Paco, he did not put in his Euro breakfasts, and I'm not sure how long he's been doing this. He said he did not account for anybody who purchased something with the Euro breakfast, so he accounted for 7 today. So for an example a guest had a matcha and a Euro breakfast, and he only charged her for the drink. I let him know to please account for it, so we know how many we did, and the staff receives $5 per head, and we don't want to miss anyone. He seems to understand now to do that from here on out, so it should be fine. Since Rolo and I checked off guests as they came in, we had 42 people join us, but we only had 29 accounted for, 22 from Rolo, 7 from Paco. Another thing is when I asked Paco if he wanted to go home, which he was fine with, he left without doing his tip sheet, or giving me his cash tips, I reached out to him, and he said I was talking with Chef Ann and didn't want to interrupt. He did not do his tip sheet Sunday or Saturday either (Saturday he let me know via text, and I understood because he had worked a very long shift without a break), but there was no reason for him to skip the tip sheets today or yesterday. Nothing he's doing is terrible, it's just protocol's are important, and expected, and he is sometimes really strong and on top of it, and other times not so much. 

Coffee grinder giving us issues, Sean was here to fix them both when I was leaving, so hopefully we'll be good to go by the morning. 

No voids or comps

Cocina sales $2,197.50