List host lunch side work duties

Stamp chopsticks
Stamp miso bags
Wipe windows and doors
Restock to go supplies and napkins
Spot sweep entry way and dining room
Tidy and restock restrooms
Enter tips

List host lunch closing duties

Fill up ice
Refill pitchers
Change out trash bins
Clean bathrooms
Sweep entrance area
Refill to go supplies
Wipe menu and check presenters
Enter tips and do checkout

List host dinner opening duties

Change out sanitaion buckets
Restock kitchen supplies (containers, lids, cups, furikake. chili oil, chili mayo, etc
Prep to go sauces as needed
Polish silverwarwe
Check reservation list. Make not of larger parties and make a list on paper for BOH

Lists host dinner back closing duties

Monday - deep clean soda machine
Saturday - descale water urn

Clean server trays
Clean, dissassemble tea urn, water urn, and soda machine
Scrub and soak all nozzles
Clean under miso pot
Clean out furikake container
Cover and seal nori, bonito, and furikake
Saran wrap sesame seeds and chili oil bottles
Scrub drains
Mop behind bar
Plug in fan

List of host dinner front closing duties

Restock to go packing station
Sanitize phones
Plug in electronics

Clean bathrooms
Sweep entryway, sushi bar, and back hallway
Empty trash cans
Refridgerate all to go sauces
Wipe down glass door of fridge
Restock to go items (including backups)
Close out all tickets
Enter tips
Turn off open sign
Wipe down menu and check presenters

List the steps to take a to go order over the phone

Open a new to go tab
Ask and type in customer name
Ask and type in customer phone number
Take order and input it
Repeat back completed order
Ask if they need CPS (chopsticks, plasticware, soy sauce)
Give a total and estimated pickup time
Fire order
Print receipt
Mark top right corner with estimated pickup time
Tape up receipt in the order of time for pickup

List the steps to take a chownow order

Open a new chownow tab

Name the tab cn + name of the customer

Put the order in

Check the accuracy of the order (check the amount of items and total price)

Enter in estimated time in the pos and the chownow tablet and fire.

Print receipt

Mark the top right corner with the estimated time of pickup

Tape it up in the order of time for pickup

List the steps to take a carryout order

Offer customer a menu

Get the guest's name

Take the order

Repeat the order back to them

Input the order under a new carryout tab

Fire tab

Print receipt

Close out customer

Ask if they need cps

Mark receipt

Name which sushi items get sauce on the side with it for togos. (also pair it with the sauce)

Crunchy Roll - Eel sauce

Happy Roll - 4 Seasons sauce

New York Sunrise Roll - Sriracha

Spicy Crab Handroll - Sriracha

Spice Girls Roll - Sriracha

Wasabi Crusted Salmon Roll - Wasabi Mayo & Eel sauce

Hama Chili - Ponzu

Side Wasabi & Ginger for boxes that don't contain them.

Which items from the kitchen do you need to pair with a sauce or condiment for to go orders

Tok Fries - Furikake & Chili Mayo

Bao Buns - Daily sauce

Gyoza - Garlic Ginger Soy sauce

Tokyokomiyaki - Bonito

Sesame Chicken - Sesame sauce

Tempura Rock Shrimp - Tempura sauce

Shumai - Spicy Garlic Chili sauce

House Salad - Ginger Sesame dressing

Fish and Chips - Tartar sauce & Malt Vinegar

Explain what steps need to be taken for a take out order that arrives before the order is finished.

Let the guests know that their order is not quite done.

Note the order ticket number and let the kitchen and sushi bar know which orders have arrived early so they can make it more of a priority.

Give the guest a time estimate of when we can get their order out to them.

Ask if they would like a drink while they wait.

Close out the guest.

List running side work the FOH is responsible for.

Running Side work

fill ice

beverage pitcher refill

plates and soy dishes

soy sauce and silverware

Additional Side work

stamping chopsticks

making buttons

degrease/mop the floors

scrubbing the windowsills

scrubbing the gaskets in the bar cooler doors

wipe down menus

What are out operational hours

Monday - Thursday 11AM to 8:30PM

Friday 11AM to 9PM

Saturday 12PM to 9PM

When can guests order lunch specials

Monday through Friday from 11 am to 3 pm

What is the difference between panko and tempura fried?

Panko refers to Japanese bread crumbs while tempura is a wet batter. Panko fried items are usually dredged in flour and egg before coating with breadcrumbs and frying. Examples are the fried shrimp in sushi rolls, sesame chicken, and the pork katsu. Tempura items are coated in a premade wet flour based batter before being fried. Examples are the brussels sprouts and dynamite rock shrimp.