8/29/23 Tuesday a.m. W/Raymond

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About the shift in general:

 It was an active day. I was able to get in early enough to bake off bread, croutons, cut and roast red peppers.. Meredith used the rotoflex to bake off cheese cakes, so I used the baby oven to roast red bell peppers. We had small pops throughout the shift. Leo was cut early from sub/salad and I took over until Lorena came in at 4 p.m.. All of the dough prep was completed by Jose and Gerardo. I spole with Mettler and we are moving forward with improved cost saving controls with our linen and chemicals



Next shift be on the lookout for:

It looks like we have to cut open at lease one head of lettuce on each delivery. They look acceptable on the outside, but when you cut into them thwy are browning.


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

2/5


2. KMOD stuff:

Remember the Salad job code


3. Food stuff:

Sicilian were very good today. A batch of house dressing was rejected and more was made


4. Sales for the shift:  $1,309


5. Labor for the shift: 13%


People:

Dough/Dish: Jose/Gerardo

Prep: Ana

Z1R:

Z2R: Mateo

Z3R: 

Z1M: Juan

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leo


6. How did you show love?

I gave Juan and Gerardo a verbal high five for knocking out a large dough make


7. What did you teach someone today?


8. Repair issues:

Ross assisted with putting the no parking sign back on the back door

The stuff about the stuff:   


Notes for FOH: The FOH did well. The only fumble was the anchovies that a guest paid for was not placed in the guest’s bag by the FOH. Ross addressed the issue and made arrangements for the guest's next visit.


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