As of 6/16/2010 Page 1 of 30 BLUE WATER GRILL MONTHLY MANAGER PLANNING SCHEDULE JULY Schedule waiter's meeting the 2nd Wednesday of month at 3 prrLHave all signs off. Schedule busboy and runner's meeting the 2nd Thursday of the month at 3:30 pm. Have all signs off. Note: Be sure the area is clear of guests when having the meetings. Give quarterly food tests to all workers if none given in last 2 weeks. Follow through with high T.V, and CRM guests with your staff and chefs. Advise hostess to call regular lunch (and possibly dinner) guests to confirm reservations for the day. We want to make sure we have a special table ready for them, or their regular or desired table / section. Confirm all café tables are set up so no one gets their head hit by the door. Note: Use the "MEMO FIELD" in Open Table to indicate the guests preferences i.e. sitting, eating, drinking, etc. Manager and Chef Notes: Hire hard — Lots of vacations in August. Chef Reminder: As we start to get busier, be prepared to have 2 full-time raw bars set up 6-days a week -- one upstairs, one downstairs. VIP: Managers: When the temperature is above 65F degrees and the high temperature for the day is below 80° but not warm enough to have all cafe doors open, only use café doors at table 3 and table 28. When the temperature is below 65F degrees, only use the cafe door at table 28. VIP: When seating table 28, in this circumstance you must, advise guests that the door will be opening and closing. Reserve this table for walk-ins only and people young at heart. Chefs: Confirm you have a complete set of oyster tags for display. Confirm all oysters for month are in index. Don't get caught short! Be ready - get me extra trailers, all positions - waiters, bar, busboys. Also in hot temperatures, turn on all HVAC units as early as 9AM by pressing 3 hour override. This will give the system a chance to cool down the restaurant before the heat sets in. Starting the units any later in the m