4/26/23 Wednesday p.m. w/Raymond

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Notes about the shift in general:

The shift started off steady and stayed steady throughout the shift. Mateo was kind enough to come in and cover for Tamara. I spent the night moving between prep, marsal, sub/salad and rotoflex until the end of the shift. At the end of shift there were a large number of slices ordered 25 minute prior to close. We ran short on pepperoni and spinach white pies, which was due to my attempt to control waste with only 20 minutes left prior to close. We had one last pie with a pick-up time of 11:30 p.m. that required us to continue selling slices past our normal close time. In the future I will ensure guest readiness to ensure that we are providing timely guest service although a few slices may be wasted.

Next shift be on the lookout for:

Slices that may have a non-complimentary chard taste

1.How many pies did we run on the timesheet? 

We ran 5/5 and 4/0 

2. KMOD stuff:

We are working to maintain the organization that Cynthia has established. I sent out the sample pictures that she provided to all BOH team members with expectations.

3. Food stuff:

I sliced taste tested with James and we agreed that the they met HSP standards

Adam made the comment about a slice that has a chard taste to it. I tasted the same thing on a slice tonight  during a quality check. It appears that when toppings are spilled on the stone and not removed/cleaned, it burns and that chard residue is getting on some of the slices. We will have to clean the lower deck with the same consistency as the top deck

I noticed that sicilians that have one side that rises lower than the other is due to how the pressed trays are stacked. If the trays are not lined up very straight at the time they are stacked, it causes the dough to be unevenly pressed. I took a picture of how the stack looks if incorrectly stacked and slacked it on k-mod, I am also sharing the picture on 7shift.

I wasted 18 cookies after a guest called and reported that there was a shard of glass in one of the cookies. I can not imagine when in the process of the cookie preparation glass could have been introduced to the batter. 

4. Sales for the shift: 

Sales for the p.m. shift is $5,587

5. Labor for the shift:

labor is 12%

People

Prep: Ana was holding down prep and completed the rest of the prep list and then she was cut early.

Z1R: Georvys was pounding tonight for marsal and rotoflex and he did very well.

Z2R: Mateo was kind enough to come in and assist with this position. He is doing well cross training

Z3R: Gabino did very well controlling the rotoflex.

Z1M:

Z2M:

Z3M:

Z4M: Roxana was assigned to this area and she did very well controling the sale of slices

Sub/Salad: Leti was really getting hit tonight, i stepped in and gave her some assistance


6. How did you show love?

I gave Ana a verbal high five for completing her prep list early.

7. What did you teach someone today?

I showed Ana how to use the rolling pin method to pan the sicilian dough

8. Repair issues:

The sensor in the rotoflex is still hanging to low. If Ross is available to add the needed screw it would be helpful. 

The freezer maintained the correct temperature during the shift and it was still correct at the end of the shift.

The stuff about the stuff:  


Notes for FOH:

A concerted effort was made to communicate when to drop slices that is with sub/salad or whole pies, It is coming along and we will continue to exercise that process


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