• Servers should tuck in wiring after cleaning pots during closing, and opening shift should double-check. Exposed wires are a safety hazard and could cause shocks.

  • Behind the scenes happening.

    • Chinese New Year celebration on 2/1: Lion Dance at 6:30 PM, main celebration at 10:00 PM.
    • New snack board at host stand/bar: Hosts clean, refill, and close it; bar assists with lemon cuts.
    • Server shifts reduced Mon–Thu mornings from 5 to 4; Friday mornings monitored. Reduction due to new competition, with possible rebound later.
    • Seasonal flu going around: wear masks if needed, practice hygiene, and report illness.
    • Monthly deep cleaning scheduled for Jan 29.
    • Hosts will coordinate help during double/triple seating; assist when asked or communicate if unable.
    • Preshift checks: tuck wires, ensure utensil sets are complete, and leg room is clear.
    • Added 4th host for Saturday/Sunday nights as a float to help with side work, drinks, calls, and snack/water area.
    • Head Server coordinates side duties.
    • Late policy updated: significant lateness may require staying late to complete extra side work after closing.

  • Staff can eat at the beginning or end of their shift, but must wash hands afterward, avoid being seen by customers, and not eat during busy periods.

    • Friday Head Server Meeting Takeaways!
    • Flip soup lids on carts, assign side work to W, and remind during training.
    • Servers must inform customers about double-stacked meat; avoid double-stacking for large parties—send separate orders instead.
    • No training on weekends; shadowing only.
    • Enforce 2 plates per person rule.
    • Increase server cap from 8 to 9.

  • Friday Head Server Meetin

    • Compliance Check: Escalate any labor, alcohol, or health code violations; policies will be reviewed. Clock in as Trainee after last customer leaves.
    • Scheduling: Use 7Shifts first before escalating to Nick.
    • FoH Management Transition: Jackie will take over final decisions, hiring/firing, and scheduling over the next few months.
    • Competition (Dam-A & Happy Lamb):
      • Customer count initially down ~30%; early advertising improved to ~-10%.
      • Sealeaf buffet option being tested; lower ticket value may reduce overall pay ~10%.
      • Lamb moved to lunch menu; new menus being developed.
      • Developing a new restaurant concept across from Happy Lamb targeting the same demographic.
      • Our advantages: Americanized flavors, variety, service, location, cleanliness.
      • Future Hot Pot competitors will have less impact on customer base.
    • Hours: Cuts planned for spring and summer; affected staff will be notified.
    • Outstanding Issues:
      • BoH restocking during rush
      • Cleaning solution too caustic / spray-friendly; solutions under review.
      • Reservation no-shows and last-minute changes affecting the waitlist
      • Still evaluating a hard close time for night shifts

  • Announcement

    • Pho soup base may be introduced as a seasonal item.
    • Once melon Calpico runs out, apple jasmine will return, as Calpico concentrate is currently out of stock for an unknown period.

  • Only the chicken is Halal; all other meats are not. Staff should memorize this.

  • Hosts notify customers at 9–10 PM that service will end at 11 PM / Midnight. Head Server may ask a table to leave only if they are the last table preventing closing and all other side work is complete.

  • Staff safety is the top priority during a dine-and-dash. Do not confront fleeing customers; let them leave. If the incident is reported within 15 minutes, management will cover the cost so servers are not responsible for paying.

  • Shift start time has moved from 4:30 to 4:45, reducing leeway for late arrivals. Staff should arrive on time or 5–10 minutes early, to avoid burdening others with extra opening work. Habitual lateness will be monitored.

  • Scheduling follows 7Shifts: if you’re on the schedule, you’re expected to work; if not, you aren’t. Trading a shift with someone who has standby during the same time effectively swaps it for a standby shift. Always submit time-off requests to ensure shifts aren’t re-added.

  • The restaurant is out of green towels until the next shipment on Monday. Staff should conserve towels by saving the drying towel at the front if using two towels for cleaning at night.

  • Two new seasonal items: spicy chicken gizzard and chicken breast skewer. Clarify with customers which “chicken breast” they mean. The chicken breast skewer isn’t available yet but should be ready by Wednesday.