We have a new competition for our Sales team: The Tequila 101 Competition.
In order to participate, team members will have to watch two training videos about tequila and how to enhance our tequila/mezcal selling techniques. Then contestants will have to pass a test that Brandon and I have come up with with a perfect score of 100%.
The videos and video transcriptions are on this website:
https://pepeosakasfishtaco.com/courses/tequila-101-competition/
The test will be activated and accessible for completion next Sunday on this same website.
After passing the test, the team member with highest sales of high end tequilas or mezcales will win a trip to Tequila, Mexico.
After taking and passing the test with 100% score, record and save sale receipts indicating the tequila or mezcal sold. In the case of the bar, the bartender making the sale will write down their name on the printed receipt and save it personally. The competition will run until the end of the season. Nanda, Brandon and I will collect participants’ receipts to add up totals. The results will be unveiled at the end of the season.
At Pepe’s we are trying to be more than just a tacos place. We want to be a Tequila Bar where guests can educate themselves with our staff and enjoy high end tequilas knowing its background. Plus this knowledge will empower us and allow us to better recommend tequilas or drinks to enrich our guests’ dining experiences, and of course increase our sales.
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Please read guestsâ tickets before delivering them to make sure all comps and charges have gone through correctly.
Since now guestsâ can finish their payment process electronically on our tables, add our comment cards, the online review information card and a pen when delivering checkout receipts.
The automatic gratuity option has been updated. We have the option to manually activate it. Go to the check of 6 people or more, then to the option âmoreâ, then to âedit detailsâ, scroll down and youâll be able to see âautomatic gratuityâ to activate it. Always mark it on the receipt and verbally let guests know.
When handing out tablets to guests after running their cards, ask them to take their card out. Then let them know that the system is giving them a suggested tip that can be customized by touching the option âcustomâ, tell the guest to scribble their signature and finalize the transaction by touching the yellow click on the upper right corner of the screen. Then the system will ask them if they need a copy of their receipt. Finish thanking them for their preference and let them know you hope to see them again.
Our busser or dishwasher will be in charge of changing our chips container in the front. So please let the GM know when itâs running low to have a new batch ready promptly.
November 24th
-Remember to describe the broth as miso so that guests are informed prior to ordering it.
-The chip warmer at the dining area should be set at 180 °F.
-At the end of your shift please finish all tables, print your report, and complete the tip log prior to enjoying your shift meal and/ or drinks. We want your focus to be on completing your responsibilities first then being able to relax and enjoy your meal. You may stay clocked in for the first 15 minutes of your shift meal, after that we ask you to clock out. You may stay longer to enjoy yourself, however it will be off the clock.
-To go orders are now rung in under #3333.
A message from Nanda for this week: to remember to prioritize our guests, putting them first, to work in providing Elevated Hospitality.
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November 17th
— Nanda has sent us all a link to a Google Drive file titled “Team Members”. We can find here the restaurant’s handbook, information about our recent season meeting, some safety-related documents as well. We can access these files at any time. As always, any constructive suggestions or comments are welcome.
— Since one of our main goals is to provide the best guest service, keeping a clean and safe restaurant for our guests and team members is crucial. In this sense, we’ve come up with a Weekly Cleaning Maintenance Schedule for the FOH. Servers, bartenders, and support staff will be sharing cleaning tasks every week. The schedule is kept with our checklists by Host Station.
— A reminder about shift meal schedules:
Monday through Friday 3:30 PM and 9 PM
Saturday, Sunday  11:30 AM, 3 PM and 9 PM
— Please when polishing silverware, keep them organized: all forks together, all knives and big spoons together, all miso soup spoons in the same container, all smaller spoons together.
— If you can’t see a tab on your tablet screen, try scrolling left to the “tabs” section. It should allow you to see a second page with the tabs you were looking for.
— Pepe’s will be closed on Mondays and Tuesdays for the rest of November, except for Tuesday 19th for Ryan Appleby’s fundraising.
We’re closing Thursday 28th for Thanksgiving, and on December 25th. We won’t open this year for lunches during Christmas Week.
— December schedule has been posted so that whoever is trying to swap or offer shifts can do so in advance. Again, the starting times for second bartenders and servers might vary depending on how the season flows. Once I get December sale estimations, I’ll make sure to update starting times. Please take a look at your weekly shifts in case they were modified. Thanks for your flexibility.
— Finally, at the end of your interactions with our guests, to increase the number of positive online reviews, please offer them an opportunity to share any positive feedback on social media as we are always growing and open to ways to make their experience more enjoyable.
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November 10th
— Read guestsâ tickets before delivering them to make sure all comps and charges have gone through correctly.
–Since now guestsâ can finish their payment process electronically in our tables, add our comment cards, the online review information card and a pen when delivering checkout receipts.
–The automatic gratuity option has been updated. It wonât be automatically added, but now we have the option to manually activate it. To apply gratuity go to the check of 6 people or more, then to the option âmoreâ, then to âedit detailsâ, scroll down and youâll be able to see âautomatic gratuityâ to activate it. Always mark it on the receipt and verbally let guests know.
–When handing out tablets to guests after running their cards, let them know that the system is giving them a suggested tip that can be customized by touching the option âcustomâ, then tell the guest to scribble their signature and finalize the transaction by touching the yellow click on the upper right corner of the screen. Then the system will ask them if they need a copy of their receipt. Finish thanking them for their preference and let them know you hope to see them again.
–Our Kitchen Team has decided that they will prefer both âfoodâ, âcrudo/tacoâ, and âcrudoâ tips together. We have an updated tip out guideline in our FOH tip log.
–Our busser or dishwasher will be in charge of changing our chips container in the front. So please let the GM know when itâs running low to have a new batch ready promptly.
