1. todays's focus
1.1. Sanitation
1.1.1. Why? Food estaliblishment need to follow the rule by Health Department of Southern Nevada.The purpose of these Regulations is to safeguard public health and provide to CONSUMERs FOOD that is safe, un-ADULTERATED, and honestly presented in FOOD ESTABLISHMENTs. Withought thier permittion, we won'be able to operate the bisiness.
1.1.1.1. Sanitize Hands properly
1.1.1.1.1. Proper hand washing is the most effective way to prevent the spread of infectious diseases.
1.1.1.2. Sanitize your work emviroment
1.1.1.2.1. How? Sanitizer towel, disposable sanitizer towel, using sanitizer spay and wipe off with paper towel.
1.1.1.3. Time as a Temperature Control
1.1.1.3.1. Cold and Hot Held method: What is temperature danger zone? What can happen when food is in the temperature zone?
1.1.1.4. Labeling Storing properly
1.1.1.4.1. Using date labeling lets us know when food should be discarded because it is no longer safe to eat. Expiration dates for TCS food are designed to control the growth of Listeria monocytogenes, bacteria that grow under refrigeration.
1.1.1.5. Hygiene
1.1.1.5.1. How? Personal hygiene rules
1.1.1.6. Proper glove Use
1.1.1.6.1. when you need to use gloves?When you touch ready to eat food directly. When you handle dirty stuff.
1.1.2. Why? cleanliness, hygiene, proper sanitation is nessesary for healthy human beings, for you and our customers. As we all know, you feel great naturally in a clean envioroment.
1.1.2.1. CLEAN AS YOU GO!!
1.1.2.2. Keep your work area neat and free of unnessesary things.
1.2. Communication
1.2.1. Why? Team work is the key to make the operation smooth and efficient. Communicating in the right manner creates good work relationship.
1.2.1.1. When and where? Customers, Co-workers, other station.
1.2.1.1.1. Customers: Smile, eye contact, greeting, have a small conversations, explain what will happen next like "we will ring you up at the register.. " "we will call you when the drink is ready...""kitchen is very busy right now, your order might take longer...
1.2.1.1.2. Co-workers: Share updates- pre-order status, what's sold out, what we priotize at the moment...
1.2.1.1.3. Other station: updating food items. low on anything, which items are alreay sold-out for the day or still be able to make more.
1.3. Organization
1.3.1. Why? Organization on tasks are very important to make work efficient and result in better customer service. When your mind is organized, you have more space to care about customers and co-wokers.
1.3.1.1. When and Where? Re-set Re-stock when you have a little moment. be aware that to counter area, showcase, drink/sando fridge , display shelves.
1.3.1.1.1. Use Task lists, and communicate with other team member so that we can truck what we still need to check.
1.3.1.2. Displaying: items need to be arranged to the front and middle .FIFO
1.4. New!
1.4.1. Tiramisu MilleCrepe
1.4.2. Nitro No more after this batch
1.4.3. Mocha
1.4.4. chairs
1.4.5. tissue for fill space inside of boxes
1.4.5.1. when only one item purchase, try using a brown bag.
1.4.6. Iced Black Tea
1.4.6.1. date and time and keep up to 24hours. taste and check always.
1.4.7. Hangers for apron by the freezer.
1.4.8. Notebook Check first after clock- in. Write reports before clock- out. Notebook shold always stay at the basket by the Ipad.
1.4.9. Bulk-order, ask name, email address,phone number. After kitchen aproval od the amount and the pick-up date, we will email the customer the bulk order form. After getting the order form, we will send the invoice by toast. customer make payment and placed order. it will show as other pre-order cakes.
1.4.10. Mask, are you confortable to take off?