Updates

[Michelle Mannix]

Hi Team

Nice to see the cafe steadily picking up and a great March for Parker Red.

Wanted to provide the team at large a few updates and reminders

**We are super excited to be featuring Nazario in our upcoming FoodLab featuring an awesome menu for Cinco De Mayo paired with amazing cocktails.

Details and ticket links below.  PLease spread the word to regulars.   There will be a button on the POS to sell the tickets directly to customers.    Staff get a 25% discount if you'd like to attend.

http://tedandhoneyfiesta.bpt.me/

**Congrats to Brandon and Alan who took home runner up in the recent Slow Food Duck cook off!

Ok on to more housekeeping notes

We should see an immediate hike in our sales starting tomorrow.   Lets be prepared which means the following:

Closers (FOH) make sure upon closing that ALL silverware are wrapped and ready for service,  At least 10 tea bags prepped per type, mint/lemons (quart each) ready in low boy, fully stocked paper, coffee caddy, bags (all stamped of course)

BOH -- specials/changes communicated so all buttons/menus/signs ready,  sidewalk/patio hosed down/plants watered, mats done

We'll extend hours next week until at least 5

Service - as a reminder please warmly and with some enthusiasm greet all guests.  We need to strive to create a hospitable environment from the moment people walk in.  Once they are here lets make sure we clear tables and ask about the food, if they need anything else.  No one wants to sit talking in front of dirty empty plates.

Managing the room/tables - I'm happy people love to come work at T&H but we also need to ensure that our guests coming to enjoy food with someone that isn't there computer also have the opportunity for a great table.  That being said no computers at the oval four top or the 4 tops outside.  Once someone sits down please ask them if someone else is joining them and if not, please kindly tell them that they are our only 4 tops and we need them for parties of 3 or more.   When anyone asks what the password is we should tell them and let them know that we prefer computers and the communal table and counters please

Kids/Strollers - its A-Ok to ask people (nicely of course) to move their strollers if they are in the way.  Also offer and let our guests with kids no that we have highchairs/boosters

Staff meals - As a reminder all staff meals need to be eaten in the basement office, basement kitchen or in the park.  They also need to be rung in the POS. For new people a staff meal is anything on the menu (1 item per full shift) this does not include:  extra/additional sides, OJ, bottled water, baked goods/chips.

Iced Tea/Lemonade/Arnold Palmers - remdiner all of those drinks need to be garnished with both sliced lemon and a sprig of mint.  Please be sure that the closers prep a quart each day

Outside tables - once it gets a bit warmer (this weekend) people will be sitting outside.  Its very important that we go outside very often throughout the day to bus tables and pick up trash.  Items blow away and our lack of attention can create a lot of mess and litter.  Its also the first thing guest see when they walk in so we need to ensure that it looks inviting.  Additionally glassware left out there too long falls over and breaks.

Glassware/mugs - MUST BE PLACED IN THE RACKS!  cannot stress this enough. When they are not placed in the racks they break and chip.  Its ok to put in the black bin if you have to immediately attend to a guest or run some food but we then need to go back, fish it out (along with the napkins and silver) and put it in the rack. 

Silverware - needs to be put in the bin to help it soak and make it easier to clean.  We also need to roll silver all day and ensure that upon closing ALL Silver is wrapped/ready

Maintenance Project List -

Nazario and Eli are finalizing a project list which includes...staining tables, steadying wobbly tables, painting or cleaning table bases, high chair (clean/stabliize/paint), the floor continues to come up behind the counter.  We'll assign people each night for certain tasks

Please let me know if you have any questions

Thank you for the work and attention you give to the Cafe and Parker Red!  

Michelle

Michelle Jackson Mannix | Founder, Ted & Honey and Parker Red 

Tel: Cobble Hill (cafe) 718.852.2212 | Parker Red 347.335.0549 | Cell: 917.951.2321 
www.tedandhoney.com 
www.parkerred.com