12/10/22 PM BOH

 Sales in PM:$5167.98

Labor at end of Day:81.41%

-We made both batches of Sicilian dough today, one they way we have been doing it and one with the upped yeast at 25g. Those will be rolled out tomorrow so we will see how they work. The ones we did for tomorrow look good and are in walk in. We will continue to work and watch this as this has been an issue that we have been working through for awhile.

-Garlic knots look good. Upping yeast by 3g did the job. We just need to continue to monitor as we do not want them to be too big either.

-Will worked a mid to help out since Rubil is out with Chicken Pox it seems and Ronaldo also stayed and helped out but by 7:30pm Will left and at 8pm Ronaldo left. 

-I cut Meredith, Islay and Jordy after they were done and they cleaned and did floors in their area. 

-Estella trained Salad Sandwich station tonight and she really wants to be on the line. 

-Spoke with the boh as they asked about hoodies and jackets and I told them those are given out not bought and you earn them. We went over ways to earn them. (showing up on time everyday, keeping busy, working hard and being a leader) They understood and they all really want one.

-We tried kicking the marsal whole pie printer on but realized that they were getting hit too hard (foh was using roto times and not 20minute times ) but Niki fixed and we switched it back to roto as nothing was coming in roto since we had no call in pies really. Slices definitely were coming at them. I did kick whole pies back to marsal at 10:35pm and let back line shut down and start the close. I spoke with Cristina about how solo does it and on busier nights we would hold off til 11pm or not at all depending on business but we are working on what works best in these situations.

-I let marsal know but towels need to be in a sanitizer bucket and not laying all over the counter at the slice window. 

-I kicked back couple pies but the only issue was the oval shapes. Cooks were good and everything looked great except the shape. We showed line and they understood. 

-Tomorrow morning we need to try to attach the thermometer prob back in as it is sitting low on second level of roto so it hits the pies and is making it hard. I think when they were cleaning it they must have bumped and knocked it loose. Could not do tonight as the roto was hot and could not get inside it to do. 

-We need to watch eggplant for pizza as there were just a few pieces that looked a bit more cooked and burnt so we need to go over with prep team that to not put those in as after the pizza is cooked its going to be completely burnt eggplant on top.

-We gave breaks to everyone on shift tonight and were done by 8pm on breaks. 

-We did have quite a few tickets that did not have times but we communicated as soon as those happened to expo and Niki and they were awesome taking care of it and those went smoothly.

-We did have one family which I know all too well. THE MICHELLS! They were known at my last job and they will want items for free, for you to make items that are not menu, order something and when brought to them all of a sudden its wrong and something is missing the list goes on. At Sprinkles we could track any frauds bc we got them ALL the time. They were known in all 25 bakeries across the U.S. I am not joking when I say they roll deep and they are a nightmare. You will never get a "PERFECT" from them ever as they are always going to see what they can get for free. They pay the first time but after that they never do as they complain to get free next times non stop.  As soon as Niki told me the name I went outside and it is them. Just a heads up bc they will call and write in so I will not be surprised if tomorrow they come back in to complain or they call. But they are very known in the area for being this way. 

-I did lose my phone today and I had Adam try to help me with since it was pinging near the church as I parked down street and it must have dropped out of my pocket. With that said I can be reached by text at 832-405-3970 which is my boyfriends phone so if you text him I will get it and can call. I am filing claim but not sure how much that takes to get so might just by cheap phone til then but I will let you know when I have my cell back! I also wrote the number on board in my office so that it's there as well. 

-Salad Sandwich did a good job. They were able to knock out and only had one kick back which was a meatball sub I kicked back and even Jordan saw that it was not up to standard so he already had one going before I got there. He did a good job at trying to get it out to guest asap.

-I did go over both in marsal and roto line that when we have something on "the fly" it does not require us to sit and talk about why then we get it done as soon as possible and then discuss. They are wanting to be perfect and do it right which I appreciate but they need to learn that they will get the why once we are done with our guests and have the time to discuss on the shift.

-Drains are still bad and getting the floors done is a nightmare. Doing our best to not but down too much water as there is no where but the back door to push it to.

-We are low on grated parm but should have enough to get through tomorrow and will have more first thing Monday.

-We are going to also continue to work on cookies and make sure that we get them round. Taste good but look is not there. We have this on our radar and will continue to push to make great cookies.

-All and all a good shift with a lot of learning flows and trying to figure out what works best during the shift. Adam and I spoke about it and it was good to see what works best for what. We will continue to work this out as we open.

-Communication in boh within staff is getting better as they are getting with manager right away with any ticket and even communicating with expos which is great. 

-Cynthia