December 26 2011

Howdy fellow barkeeps,

This is my first post so let me know if I forget anything or if anything I add in this post should be omitted from future updates. This is going to be a pretty lengthy post but there's just so darn much to discuss

Tonight was pretty crazy, it got busy and there seemed to be a lot of mistakes as far as mispours and doublemakes etc. I would like to try and enforce the stations a little more than we have been and we can certainly brainstorm ideas on what will work best. Seeing as how our bar is still in its infancy we have a lot of room to experiment. The goals of having stations are faster, more efficient drink times, more organization, less waste and less stress. If you have any ideas off the top of your head leave a comment on my post or bring it work.

Next on the list, and this is a big'n......FRENC PRESS AHHHHH. It was brought to my attention today that many French presses have already busted. We need to probably start washing them at the end of every shift because they clearly cannot take the industrial dish washer. I'm thinking we should give 'em a rinse and soak them in quat or something (as if the closers need anymore chores at the end of the night). I'll talk to managers about how they should be cleaned. The big thing is communicating to the servers and the runners that those things cannot be sent to the dish pit ever at all. Again any ideas about cleaning these things please post in comments or bring it to work.

Some minor stuff I noticed tonight: The tiny trash cans that stay up on the bar probably need to be cleaned every night if they don't have a bag in them, alternatively the openers can put one on. The last time I saw the tiny trash bags they were in the cabinets where we used to store our wines, the ugly cabinets under the POS stations.

As of now the keg closet is pretty full so if it's still like that tomorrow evening we can store the empties in the bar dry storage.

And our 86 list:

Pinot Grigio, Anchor Christmas (not replaced yet), Headlesburg Cabernet, Pyramid, Wycliff (we are using the Kila Cava for all mimosa/sangria drinks), and there's a count on the purp haze from Abita, We got in the Abita Turbo dog which was a mistake please don't stock.

That's all on my list for tonight. I know many of you had a rough weekend but hang in there. It will more than likely stay busy through the first part of January so this is only the beginning. For the time being be happy the hours are available. Also thanks to everybody for working so gosh darn hard. It is really great to see such good work being done all the time, so cheers to y'all.

Finally I would like to remind err'body behind the bar to "keep it hood".

Spencer "Hey Can I Bum One Of Those" Brown