TUESDAY 6/2/2026 BOH AM RONALDO

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Notes about the shift in general:

 Starting on my first day, everything went quite well. I began by working through the prep checklist. We spent some time doing prep work and restocking the line; by around 10:00 AM, we started making pizzas, and by 11:00 AM, we had everything fully ready to go. We got off to a strong start that day—pizza slices and sandwiches were flying out, and everyone was constantly on the move. Things slowed down around 2:00 PM, so I took the opportunity to have Pedro clean the range hood—since we had cleaned the filters the day before, everything was now looking spotless. Lety left around 3:20 PM, and Pedro clocked out about half an hour early—around 4:00 PM—since business was slow. I then started working on the Houston Avocado order and double-checked to ensure everything was in good order; that is how I wrapped up my shift.




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 pizzas have improved incredibly; the dressings and pizza sauce were a hit. The pizzas are crispy.


4. Sales for the shift: 

2,170


5. Labor for the shift:

59

People:


Dough/Dish: Jose y Gerardo

Prep: Dina

Z1R:

Z2R:

Z3R: Pedro

Z1M:

Z2M:

Z3M:

Z4M: 

Sub/Salad: Lety


6. How did you show love?


7. What did you teach someone today?


8. Repair issues:



The stuff about the stuff:  


Notes for FOH:

Very good communication; all the pizzas were delivered on time.


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