Wednesday, August 24, 2011

Brunch Order Key

TWO EGGS AS YOU LIKE THEM (OE, OM, OH, UP, SCRAM
served with house made biscuit and Anson Mills grits OR salad greens  (no need to write grits - write salad if ordered)
with bacon, KY sausage or ham steak     9.     with fried chicken     9.5
THREE EGG CHOMELETTE
chorizo, cheddar cheese & chives, served with root veggie homefries & biscuit   9.
STEAK (R, MR, M, MW, W) & EGGS (OE, OM, OH, UP, SCRAM)CALL STEAK BEFORE PLACING ORDER
grilled hanger steak, two eggs any style, biscuit, root veggie homefries     13.
ALIAS EGGS BENEDICT
sliced ham steak, two poached eggs, apple mustard hollandaise, biscuit   10.5  
substitute smoked salmon   +2.
PLATE OF BISCUITS & SAUSAGE GRAVY
house made biscuits, cream gravy with sausage     7.
with two eggs any style     9.
HUEVOS RANCHEROS
two eggs over easy, black beans, bacon, guacamole, salsa verde, corn tortillas, root
veggie homefries     9.
MEATY BREAKFAST BURRITO
pork carnitas, scrambled egg, guacamole, potatoes, salsa, wrapped in
flour tortilla, with sour cream & cheddar     9.
BRISKET BREAKFAST BURRITO
beef brisket, scrambled egg, guacamole, potatoes, tomatillo salsa, red onion
wrapped in flour tortilla, with sour cream & cheddar     9.
VEGGIE BREAKFAST BURRITO
mushrooms, scrambled egg, guacamole, potatoes, pico de gallo, wrapped in
flour tortilla, with sour cream & cheddar     9.
CHEESE GRITS & GREENS
bowl of Anson Mills grits & melted Vermont cheddar, served with collard greens & biscuit     8.
TWO PIECE FRIED CHICKEN
coleslaw, biscuit, honey butter     8.5
BUTTERED CORN MEAL WAFFLE
Vermont maple syrup     8.
with fried egg on top     9.   with fried chicken   10.5
VT CHEDDAR CHEESE BURGER (R, MR, M, MW, W) CALL BURGER BEFORE PLACING ORDER
sesame bun, grilled onions, pickles, Russian dressing, steak fries     12.
ARUGULA & ROASTED SWEET POTATO SALAD
red onion, goat cheese, balsamic vinaigrette     8.
with grilled chicken breast or sauteed shrimp     10.
A.B.L.T.
avocado, bacon, lettuce, tomato on toasted pullman
with root veggie homefries     9.   add fried egg     10.
YOGURT WITH GRANOLA (YGF)
fresh fruit salad, honey, lemon   8.
SMOKED SALMON ON KOSSAR'S BIALY
cream cheese, capers, red onion, tomato, side salad   10.

SIDE
add an (SIDE) egg   1.5                 mixed green (SIDE) salad   5.
sausage gravy   4.               (SIDE) grits   3. with cheese   4.
sub egg whites 2.             mac & cheese   5.
bacon   3.                          (SIDE) biscuits   1.
KY sausage   4.                   root veggie homefries   3.
guacamole   3.                   collard greens   3.

add cheese, extra sour cream, salsa or honey butter   1.

BRUNCH - CLOSING PROCEDURES

  • Remove all condiments from the tables. Refill all condiments, including those kept behind the bar (salt and pepper, tabasco, ketchup).
  • Make sure all tables, chairs, and banquettes are clean.
  • Bring all the containers with Brunch items (sugar bowls, salt and pepper shakers, tabasco and ketchup bottles, paper napkins, coffee cups, mugs, creamers, maple syrup containers, pourers, 3 large and 2 small coffee pots) back to the basement, in their designated area; always keep that area clean and organized. Keep 12 coffee cups, 6 mugs, and all tea pots on the bar shelves; they will be used for Lunch and Dinner shifts. Also, keep one large coffee pot. 
NOTE: For all plastic pourers: once they have been cleaned, attach the top part to the respective bottom part, securely and tight. To avoid future spills, and a future search    for the right top/bottom parts, keep them paired at ALL times. They should be stored in a container placed on top shelf in the Brunch storing area, in the basement. 
  • Place 1 Iced tea, 1 Iced coffee, 1 grapefruit juice, and 1 orange juice in the beer cooler; all other extra juices and drinks should be placed in containers and brought down to the basement. Juices and diary products are kept in the small refrigerator by the ice machine; all other drinks are kept in the big walk-in, on the upper left shelf.
NOTE: When placing juices and diary products in the refrigerator, remember the FIFO rule: First In, First Out. Check the dates on all products, and placed them        accordingly (newer products in the back, older products in the front). 
  • Place the remains of drink garnishes, sliced lemons, cream, maple syrup, butter packets, jam and cooked shrimp in a container; place this container inside the walk-in, on the upper left shelf. (Cream and cooked shrimp can only be kept after Saturday Brunch, for the following Brunch shift, on Sunday; discard of these items after Sunday Brunch)
  • Wipe off the entire bar, including back counter, the kitchen counter, and the metal wall covering around the trash area. 
  • Wipe off the coffee machine, the area around it, and check the wall next to it for splashes. 
  • Clean the sink and send the colander through the dishwasher. 
  • Send the bar pouring matts through the dishwasher. 
  • Organize and clean all the bar shelves. 
  • Polish the remaining of the clean glasses and silverware. 
  • Discard the bleach solution and the cleaning cloth; clean the sanitation bucket. 
  • Empty the trash bin from the bathroom; take all trash out, including recycling items. (After Saturday Brunch, trash goes in the basement, in the large trash bins, covered; After Sunday Brunch, trash goes outside, by the basement entrance)
  • Place new trash and recycling bags in the bins behind the bar.
  • Collect and store all Brunch menus. 

NOTES:
  1. Always check refrigerators for spills and correct reading temperatures. 
  2. Let a manager or a co-worker know right away if any of the appliances are not functioning correctly: ice machine, refrigerators, lights, music system, coffee and espresso machines, AC/heating system.
  3. Let a manager or a co-worker know right away if there is a problem with any of the sinks or draining systems, or the toilet in the bathroom. 
  4. If there is a low stock on any of the items/supplies or if we're missing these items entirely, let a manager or a co-worker know immediately. 
  5. Always follow the NYC Department of Health rules and regulations, while handling food and during your working shifts at Alias. If you have any questions/concerns contact one of the managers. 
  6. To avoid spoilage, clean plastic pourers at least once a week.
  7. As per NYC Department of Health, the soda gun and its holder, should be always clean. Please, wash these items once a week, to remove syrup residues.

BRUNCH - DURING.


  • Greet guests as soon as they arrive; if guests are waiting to be seated, greet them and let them know someone will be with them right away; if there is no wait list, seat the guests at the table.
  • Once guests are seated, pour water and take the drinks order.
  • Deliver drinks, and take the food order; if unsure of special requests, ask a Chef, Manager, or a co-worker.
  • Always be aware of food waiting to be delivered in the kitchen window; if unsure where certain items should go, ask the Chef; inspect the food on the plate against the written check to make sure you are delivering the right order; check plates for spills prior to delivering.
  • Once the food is delivered, after two bites/two minutes, check with the guests if they're satisfied with the food they ordered; if there is a problem, inform the Chef and the Manager immediately. 
  • When water glasses are half empty, refill them with iced water; offer free refills on Iced tea, Iced coffee, hot coffee, sodas (when half empty); upsell by offering a second drink (juices, alcoholic drinks, etc.)
  • Pick up empty glasses and plates from the table, but always ask the guest prior to doing so. 
  • Clear the table of all food leftovers, drink garnishes, dirty napkins, straws, etc.
  • After guests departure, pick-up all dirty glassware from the table.
  • Wipe off tables, chairs, and banquettes, repositioning them to the initial spot; set-up tables with napkins, forks, knifes, and water glasses. 
  • Polish clean glasses and silverware, as they are delivered from the dishwashing area in the kitchen.
  • Refill all juices and mixes, as needed.
  • Brew coffee. 
  • Replenish ice, as needed. 
  • Keep the bar work area clean and organized at ALL times. 
  • Always use serving trays when carrying glassware, cups, mugs, tea pots. 

BRUNCH - OPENING PROCEDURES

  • Remove all chairs off the tables; remove, fold, and store the covering cloths.
  • Properly position all tables and chairs, allowing enough space in between for guests and servers.
  • Wipe all tables, chairs, and banquettes; wipe entrance door and all glass partitions.
  • Pick up containers with Brunch items (sugar bowls, salt and pepper shakers, tabasco and ketchup bottles, paper napkins, coffee cups, mugs, tea pots, creamers, maple syrup containers, pourers, 3 large and 2 small coffee pots) from the basement and bring them to the dinning room. 
  • Set up tables with paper napkins, knifes, forks, and water glasses.
  • Place sugar bowls, salt and pepper shakers, tabasco and ketchup bottles on all tables (place them grouped together in the middle of the large tables, and on one of the sides of the small tables). Make sure all condiments are properly filled. 
  • Stock up the bar with the following items:
      • Iced tea
      • Iced coffee
      • Orange, grapefruit and tomato juice (check the NYC dates on orange and grapefruit juice; discard expired products)
      • Demitri's Bloody Mary mix 
      • Sparkling wine (Cava) 
      • Lemons and limes
      • Pickled tomatoes and celery for Bloody Mary
      • Drinking straws, with the wrapping partially removed; cocktail straws; swords for garnishes
      • To-go items (plastic and aluminum containers with lids, small containers for sauces with lids, drinking cups for cold and hot beverages with lids, beverage holder, plastic utensils, plastic bags)
      • Diary products (cream, milk, skim milk, soy milk); check the NYC dates on all diary products and discard expired items
      • Linens (white napkins and purple rugs)
      • Regular and decaf coffee for the filter coffee machine; regular and decaf espresso pods for the espresso machine; paper filters for coffee machine
      • Hot tea bags (English Breakfast, Chamomile, Earl Grey, Peppermint, Green)
      • Ice
      • C-fold towels and hand soap for the sink under the bar
      • Wrapped butter packets and jam
  • Check and replenish if needed, the following:
      • Beer and wine
      • Margarita and sangria (including fruit garnishes for both)
      • Flat and sparkling water bottles
      • Simple syrup
  • Set-up the bar (make sure the following items are in place and ready to be used):
      • In a large container with ice, place: 1 Iced tea, 1 Iced coffee, 1 orange juice, 1 grapefruit juice, 1 bottle Sparkling wine (Cava), 1 Classic Bloody Mary mix, 1 Crustacean Bloody Mary mix (make sure the top part of ALL pourers are secured and tight to the bottom part, to avoid future spills)
      • One container with steak knifes and large soup spoons
      • One container with wrapped butter packets (on ice)
      • One container with jam (on ice)
      • Lemon wedges and Old Bay seasoning for Crustacean Bloody Mary
      • Drinking straws, with the wrapping partially removed
      • Ice bin full of ice
      • One container with sliced lemons
      • Maple syrup containers filled with maple syrup.
      • One container with garnishes for Bloody Mary (one pickled cherry tomato and one piece pickled celery on a plastic sword)
      • One sanitation bucket with chlorine solution mixed at the right ratio and a cleaning cloth
      • Fold a few white dinner napkins to be used while handling hot plates
      • Check the cleanliness, and wipe if necessary all the Brunch menus
NOTES: Back-up for all these items should be readily available throughout the shift. 
    As per NYC Department of health, fruit and garnishes should be handled using plastic gloves and tongues provided. These items should always be in place      behind the bar.
  • Coffee station:
      • Brew coffee in all four large coffee pots (three regular and one decaf)
      • Set-up the coffee station with all coffee cups, mugs, tea pots, teaspoons, hot tea bags
      • Set-up a container with ice for creamers; pour cream 
      • Portion regular coffee in paper filters and stack them in containers (each filter takes one mug full of coffee)
  • Bathroom:
      • Check and replenish if needed, the following: toilet paper, C-fold towels, hand soap
      • Check the flowers
      • Check the cleanliness of the bathroom
      • Wipe mirror and glass counter, if necessary