craft ethics of a food runner
- We understand that we are the last line of defense before a guest seeʻs our food.
- We are extremely knowledgeable of all food items, ingridents, allergies, and cooking methods of our kitchen and advise other staff when needed
- We check all plates for presentation & plating during down time (Particularly entrees – wiping spilled sauce or fingerprints on plates)
- We keep the line wiped clean during down time
- We keep the line stocked at all times with plates for our chefs, utensils for our dishʻs and condiments & ganrishes that are required on the station.
- We ensure the cleanliness of our area to inlduded that all serviette and cloths are folded properly when not in use. We make sure that all counter areas around us remain clean.
- We take all empty garnish containers, dead food and plates to dish pit (Ketchup bottles, dead food, ect.)
- We carry all food without jeopardizing the quality of plating. We understand that the quality of the plating results in the value that our guests feel they are getting in relation to the price they are paying. We know that any plates that are returned or re-fired means less money in our tip pool.
- We keep the floor of our area clean and organized
- We keep the trash from over flowing and changing when needed
- We always check out with a manager at all times
- We stay off our cellphones in the service station and any area that is within our guests view
- We do our best to help pre-buss when coming back from table, exercises full hands in and full hands out
- We use positive communication words and let acknowledge our team members while working because we understand that communication is key to our success.
- We ccommunicate 86’d items properly – manager notified, servers notified, written on board, 86’d in system, double checking for any holds that may have been missed before finalizing the count.
- We know how to problem solving for missing tickets & notify manager (check FOH & BOH re-call screens)
- We run keiki food to table first whenever possible & notify parents of any hot bowls upon delivery.
- We keep personal drinks in proper storage areas and out of guest view.
- We engage with all guest with a smiling and aloha upon food & CPS delivery. We know that our enteraction with guests also affects the preceived value of what the guest receive.
- We walk with a smile through out dining room at all times and always allow our guest to go first.
- We connect with a guest as you walk by them “aloha folks”, “Aloha, welcome to Monkeypod”,” Have a great night”, “Thank you for joining us”
- We use safety words at all times such as “behind”, “corner” , “in front” because we know that communication allows us to move in the way we do
- We deliver all food with-in 4 minutes of tickets being bumped to FOH. We are aware of any entree that is jepordizing the overall quality of the entire ticket and have neccessary items refired for overall quality of the entire table.
- We do bathroom checks if we are in the restroom– soap, hand towels, toilet paper, no rubbish on floor and always wash our hands in the main bathroom sink.
- We re-fill water pitchers during down time if all other work is completed
- We ask for help at appropriate times
- We make sure that all re-fires are rung in. We know that non-rung in items do not benefit the sustainability of our business or our pay checks and that all items must be accounted for.
- We stock the line before we leave and clean our entire station & pepper shakers.