FRYDAY 5/1/2026 BOH AM RONALDO

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Notes about the shift in general:

 Starting the day, upon arrival, everything was quite clean. I began with the prep list, then helped Gerardo with the bread knots; we spent some time restocking the line. Around 10:00 AM, we started on all the pizzas for the front counter, and by about 11:00 AM, we had everything ready. Right around that time, a large number of order tickets started coming in. It got extremely busy—there was a massive rush—but by working as a team, everything went quite smoothly and on time. The pace didn't let up, so I finally took my break around 12:00 PM. Bailey also helped us out a bit at the front to cover for breaks. The entire team managed to get their breaks in. From 1:00 PM onward, things slowed down a little. We took advantage of that time to finish up the remaining prep tasks we had pending. Then, starting at 3:00 PM, more orders began coming in, and we also spent time restocking the front line again. When the evening shift staff arrived, I took the opportunity to place the Houston order—specifically, the avocado order for tomorrow.




Next shift be on the lookout for:


Houston Avocado



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

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian-style pizzas turned out quite well; the slices are crispy, and the tomato sauce and toppings earned our seal of approval.


4. Sales for the shift: 

4,639


5. Labor for the shift:

28

People:


Dough/Dish: Jerardo

Prep: Dina

Z1R: Juan

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Leo


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:


It was raining and dripping today where the dough mixer is located.

The stuff about the stuff:  


Notes for FOH:

Very good communication—all the pizzas came out on time.


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