SATURDAY 8/29/2026 BOH AM RONALDO

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Notes about the shift in general:

 I started the day by arriving at the restaurant; the Houston Avocado truck was already there, so I checked the shipment—everything looked good, and I got it all organized. I began working on the prep list and assigned Leo a bit of extra prep for tomorrow, since Will and I will be taking turns on the salad station. Tomorrow, we start prep at 10:00 AM. We got all the pizzas ready for the front-of-house service so everything would be set by the time we opened. Then I took my break; the whole team took their breaks, too. It was a bit quiet today—tickets were coming in, but it wasn't a steady stream. At 3:00 PM, we started making more pizzas for the front. The afternoon crew arrived, and I checked to make sure everything was in order for the evening shift.




Next shift be on the lookout for:


We are up to date with the preparations.



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

4/5



2. KMOD stuff:




3. Food stuff:


The Sicilian pizzas look spectacular and appetizing, as do the pizza slices. The dressings and pizza sauces got the stamp of approval.


4. Sales for the shift: 

3,745


5. Labor for the shift:

33

People:


Dough/Dish: Jose

Prep: Dina

Z1R:

Z2R:

Z3R: Juan

Z1M:

Z2M:

Z3M: Evan

Z4M: 

Sub/Salad: Leo


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.


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