Midtown BOH

Notes about the shift in general:  Well, entering my shift, the first thing I did was start stretching while Juan Carlos arrived on his shift. He arrived and I started to check the temperature of everything on the line, then I also checked the marinade and checked how much it was and it was a little high so I had to lower it a little and then I went to check the pizzas in front if they were well cooked and cut and it was okay if the tips were not raised so I could change it for a newer one and it was perfectly fine everyone does a good job and always keep their area clean and fill the pizzas upstairs at that time I was busy so I started to stretch a little to help them and then it calmed down a little and they could handle what was coming out so I went to check the merchandise, what is it? It was missing, yes, we have enough for tomorrow and we are very good about everything, only a few things that were missing, such as the toilet paper, but they let me know that they already order...

  Notes about the shift in general:  walking in, things looked good. Labels were up to date and food quality was good. i had to waste a few items when I came in. some deli meats. line was set up easily and they're getting better about filling the stations before they pack things up at night. Dina hopped on dessert when she cam in and was able to transition to prep by 8:30. it did help to have Gerardo in early so that he could get cheese knocked out. i knocked out a couple items on prep and until she was finished up. i appreciate extra prep on Monday for cookies so that dessert days can go a bit smoother. The line guys came in and had a solid set up. dough make was a little high yesterday so i scaled back on some make today to help with waste. i think were back on track now. things were smooth the toilet paper is low but were on pars. definitely have enough for the next 2 days but more should be in tomorr ow . t hing s were smooth through the shift. we had a slow day overall...

Notes about the shift in general:  Starting my shift at night today, the first thing I did was check the temperature of the marinade as well as the pizza sauce and the dates that were not blessed on the line, then check the times of the pizzas as well as the sanitizers that had been changed and checked the pizzas that the tips were not bent or lifted and then I began to stretch while the person stretching the pizzas arrived. He arrived and I went to check the merchandise, what was left to prepare, I was arranging some things that were not in their place and it was a little slow so I started with the breaks at around 7 and they finished at around 9 then I went to eat and when I got off there were a lot of tickets coming out at that time so I still helped them cover up and also helped with the Salad was like that from then on it got slow for a while and then it went out a lot then I went up to accommodate merchandise up here like for example gloves and other things arrived but that's...

Notes about the shift in general:  We started the day with a rainy morning, everything started good, we started to get all the deliveries first was the flour so i decided to do a little bit of a morning workout and i put them all in place, i try to rotate the sugar and all that because normally they leave those in the very bottom and i restock some stuff too, everything was good, then Juan got in, and he got the rest of the delivery, we got a new delivery driver from avocado, so he got lost for a minute but Dylan help him giving him directions of where our back door was, shift was pretty slow tonight, it was not a lot going on, ECOLAB was here he give us his phone number in case we see any bugs just to send him a picture or call him, everything else seems pretty normal, prep list was not too big at all today, i check on labels of everything i just had to change the label of 3 stuff, but that was all, everyone was able to took a break, dough list was not as short as always but not s...

  Notes about the shift in general: it started raining the moment i stepped out of my car and the weather was very off an on through the shift. there were a few hours or rain and a few hours without. it seemed to detore guest at first but as the night went on we saw more business. it wasn't a very busy shift to start. things picked up around 7 and it seemed to be a pretty constant flow until about 9:30 and things slowed down a bit. we definitely had a whole lot of house pies today. slices were going all night and the roto line was good about working those pies in between orders. there was a point when she got really low. this buisness in slices is not normal for a sunday, but we managed fine with roxana up there solo today. pedro was in for gabino today and did well despite not being a normal closer. prep wasnt a super long list and it did get knocked out. meredith got a bit backed up with dish and carlos helped her out with sicilian so that she could catch up. everything see...

Notes about the shift in general:  Starting the day with a lot of traffic, this week we have been with more traffic than usual, so i decided to leave my house and hour and 40 minutes early and i was able to get here on time, just walking in i saw the orders for later, one at 5 with 12 pies and another one at 8:40 with 23 and pies, Cynthia keep me posted about this morning shift, she communicate with me all the stuff she had to bring in this mornings, just for tomorrow she would bring more cream cheese for the desserts, so Meredith can start with the cheesecake mix for Monday. Shift started good, we try to check on everything making sure we would be okay for the orders later on, around 4 we started making the order for 5pm, we got ready with pizza cutters because they were double cut, and some of them were sausage ricotta pies and we didn't wanted to get a mess, we made one extra in case we had to make it, but we didn't, because everything ended really good, and on time, Pedro ...