TUESDAY 6/9/2026 BOH AM RONALDO

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Notes about the shift in general:

 I started my day by walking into the restaurant; everything was in good order—tidy and clean. I began by distributing the prep list to each station and stocking the service line. Around 10:00 AM, we prepped and made a good number of pizzas for the front display so that everything was ready by the time we opened at 11:00. I started taking my breaks, but around 11:30, a group arrived and ordered a lot of food—quite a few sandwiches and pizza slices. It got pretty busy then, but Cynthia was out front selling pizza slices, which made things a bit easier for us. I managed to finish my breaks around 1:30 PM, and things slowed down by 2:00 PM. We used that time to restock the pizza display and do some prep work. Around 3:00 PM, Lety left; everything was going smoothly. Later, around 4:00 PM, I used the time to put in the avocado order for the next day and double-checked that everything was in order before wrapping 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-style pizzas look quite delicious, as do the pizza slices. The dressings and pizza sauces have a great texture and flavor.


4. Sales for the shift: 

2,995


5. Labor for the shift:

37

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 on time.


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