9/29/2010 Page 1 of 12 BLUE WATER GRILL MONTHLY MANAGER PLANNING SCHEDULE OCTOBER Schedule waiters meeting 3T? Wed. of month at 2:30PM. Have all sign off. Schedule busboy and runners meeting 3rd Tues. of month at 3:30PM. Have all sign off. Note: Be sure when having your meetings they are in an area clear of quests. 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 hosts to call regular lunch (and possibly dinner) quests to see if they're coming in that day. We want to make sure we have a special table ready for them or their regular or desired table/section. Note: Use the MEMO FIELD in Open Table to indicate these guests preferences re: sitting, eating, drinking, etc. Add additional dummy reservations for MS's on Friday and Saturday: (2 at 8:30PM , 2 at 9PM, 2 at 9:30PM (4 tops). VIP: Manager and Chef Notes: Watch out for cold weather. Be ready with coat check and supplies. October 10: Review Perfect Host to reverse overbooking tables to compensate for the loss of outside tables. (P.H. readjusted March & October.) Check portable heaters are all working. Check front door heaters are working - CFM maintenance man has 5 extra sensors. Turn on main heater for restaurant. Cfm that it's working. Do this at 9am so the smell doesn't hurt lunch business. If the temperature drops below 62 degrees at night, the heaters should be out and on. Customers can request to turn them off. Only use door at table 28 (not table 3) in this weather. When the temperature is above 65F degrees but not warm enough to have all café doors open, only use café doors at table 3 and table 28. When the temperature is below 65F degrees, only use the café 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. **Merchandise 37, 27, 77, 57 = all get breeze