UPDATED 9/11/2024
UPDATED 11.20.2024
UPDATED 1.8.24
Daily Talking Points
Monday
January 6, 2025
Hello Team Oak! Does anyone read this anymore???
Tonight we will be focusing on anticipating guests needs. Clearing and marking for the next course. Running food and having full hands in and out of the kitchen.
Please make sure you log into Paylocity and decide if you want your W-2’s mailed or paperless. The clock is ticking and everything must be correct before 12-31-24. We have officially switched the Restaurant 365. Make sure you have too!
Click on the button above for instructions and wine fact sheets
Kyle G’s Allergy Notification Process
To all Kyle G Restaurant Teams: Allergies are something we need to take very seriously. Below are the steps that we want each location to follow to ensure the safety of our guests
Server Responsibility
Servers need to ask all guests before taking any drink or food orders the following.
“Does anyone at the table have any allergies that we need to make our bartenders and chefs aware of?”
Then for each course for that seat number that has the allergy - the server should identify the allergy on the POS/Ticket
Note: if the server is unsure of that item having any of the allergens in it, they should check the Allergy guide located at each POS and if they are still unsure, they should check with the Chef on duty.
After ringing the item in for that guest, the server will need to go to the kitchen and ensure that the Chef has appropriately marked the check on expo with a RED SHARPIE
Chef(Expo ticket puller) Responsibility
Once a ticket comes in with an allergy on it, the chef, manager, or in some cased the food runner, if they are pulling tickets, will need to
Mark the check with a capital A at the bottom of the check in the center of the check and circle the seat number of the guest with the allergy marked
if there is an allergy, the specific ingredient in question should not only be omitted from the dish, but cross contamination should be avoided at all levels. Chef’s will then need to ensure that the item is made without any cross contamination.
Manager Responsibility
Managers will run the allergen plate to the table and announce the dishes name and allergen so guest know we’ve done the right thing.
***Printed form of above statement will be posted in Argentina along with an example of POS ticket***
****Ice Buckets need to be hung upside down by the ice machine. There are hooks on the bottom of the buckets to hang them by. Ice machine lid must be closed at all times unless getting ice.
***Hi Team - Due to significant traffic increase with housing developments around us, please be mindful when leaving valuables in your car. There has been a rash of theft going on. Anything of significant value to you, please leave at home or bring in to the building with you. Always lock your doors to prevent break-ins
***SERVSAFE: if you are receiving or have received a notice that your servsafe is going to expire, please click on the “training documents” button below and take the refresher course. It is $15 and you will be able to take it with you anywhere you go as it won’t be specific to just Kyle’s
***Alcohol/Anti-harassment course: Please note the next class will be scheduled in March of 2025 tentatively. All Servers, Bartenders, and Managers must attend the Alcohol course. You are required to attend all 3 live Alcohol courses annually. Please take this time to arrange for child care for that day.
Corvin Needles - Any BTG above $25 must use Corvin. If you do not know how to use it, please grab Brian or Danny.
Going forward - entire patio needs to be set up(weather permitting). This means tables need to be wiped down at closing and all roll-ups need to be done for next days business. It takes time for the openers to open patio when having to wipe down all the tables outside especially when only 1 person is scheduled to open both inside/outside.
Employee Food Handler/Serve Safe Certificates must be up to date and must be completed with OAK AND EMBER as the restaurant listed on the certificate. If you do not have a current or accepted version, please click the link below and complete ASAP. If you have issues with completing this online, please get with management and we will assist you!
Click on the Training Documents button below to access the online Serve Safe Directions. It will cost $15 but must be completed ASAP!!!
UPDATED 8.21.24
Updated 10/6/22
Updated Every Saturday
Updated 10/21/22
Shift Focus
GOING ABOVE AND BEYOND FOR EVERY TABLE & EVERY GUEST
WE CARE ABOUT THEM AND WE’RE HAPPY TO DO THE JOB WE’RE DOING FOR THEM!
What is your favorite way of going above for the guest? Is it dessert in the form of the celebration? Maybe an upgraded version? Maybe you like the champagne toast or limoncello. Tell us about it let’s hear all the ways we as a team have been trying to go above and beyond for our guests on a daily basis and see who’s ideas we want to add into our own versions.
***At no time should a guest from another restaurant be purchasing alcohol and walking out our doors with purchase. If they want to sit with us until the drink is completed, that is always welcomed. They cannot walk out of our establishment with drinks in hand to another restaurant. If anything were to happen to the guest, it could jeopardize our operating license. ***
ONLINE REVIEWS
"It was truly amazing. Celebrating my neighbors 91st birthday. The service was very good. Logan our waiter took very good care of us. Steak, lamb shank, scallops and salmon were very delicious. Also the lamb empanadas, lobster bisque and oysters were excellent and cant forget the mac and cheese too. For dessert we had the flan, creme brulee and the tiramisu all just as wonderful as everything else. My neighbor enjoyed himself tremendously. Job well done by all!"
"Great staff especially the bartenders . Very nice steaks with great sides. Awesome meal"
“As always the food was delicious and the service was impeccable! We have dined there multiple times and have never been disappointed! We would like to extend our appreciation to our server Erika. She went above and beyond to make sure that our party of 10 was well taken care of!”
“Dined here for NYE with my family. We were seated near the bar, so it was noisy, but not unexpected. Once happy hour was over, the excess noise disappeared. Our server, Erica, was a delight! The food was fine…kitchen was very, very busy. The best dish started and ended our meal- the calamari and the tres leche cake were Devine! It was a lovely way to say goodbye to 2024 and hello to 2025.”
“Emily was amazing again, offering us excellent recommendations along with her stellar service.”
“Colleen was amazing. She was a fantastic server, knowledgeable about the wine selections and very personable.”
Contest This Month
1.) We have 14 bottles of Clos De Napa Pinot Noir 2019. They will sell bottle only at $65. Whoever sells the most this month will receive a free bottle of the Clos De Napa PN.
The 2019 Clos de Napa Reserve Pinot Noir is a classic Pinot Noir with tasting notes of bing cherry, violets, and savory spice. Here are some other tasting notes for this wine:
Aromas: Fragrant notes of ripe red berries, such as cherries and raspberries, with delicate floral undertones and subtle hints of earthiness and spice
Palate: A harmonious balance of flavors with luscious red fruit flavors dominating the palate
Finish: A well-focused and polished finish
This wine is made from 95% Pinot Noir and 5% Syrah, and aged in French oak for 18 months. It has a medium body and smooth texture, and pairs well with roasted poultry, grilled salmon, mushroom-based dishes, and soft and creamy cheeses.
PLEASE STAB ALL DRINK TICKETS AND DESSERT TICKETS YOU ARE RUNNING! THIS WILL ASSIST IN UNNECASSRY REMAKES OR EXPO CALLING FOR PLATES ALREADY GONE!
It is everyone’s responsibility to flip tables. Please do not walk by unflipped tables to grab the check presenter. IF you have the time to grab a check presenter, you have time to assist with flipping the table. This also applies to pre-bussing your tables. Quicker table flips = more $$ in your pocket.
***It is coming into fly season. Please be vigilant with clearing food debris both inside and outside. Let’s make sure we are cleaning up after ourselves. If eating bread, please step out back as we do not need Health inspectors walking in and marking us down and don’t need unwanted pests coming in
Tonight’s Special
Going above and beyond for our guests!!!
Kyle select Oysters: Malpeques- From Prince Edward Island. Medium size. Moderate brine with a meaty bite and a quick clean finish.
Suggested Pairing: Lager
January Cocktail of the Month
Winter Wonderland Cosmo $16.00
360 sorrento lemon vodka, lime juice, white cranberry juice, st. gremain
Glass: Martini
Garnish: Round Orchid Ice Sphere
Whistlepig
The Boss Hog
The Juggernaut
Selling 2oz for $200.00. 3oz for $265.00 and 4oz for $400.00
Beverage Updates/information
American Icon IPA draught beer
Draft Beer on Tap
Stella, American Icon IPA, Kona Big Wave, Sunrise City by Sailfish.
Wine BTG Featured
Blindfold Chardonnay $45.00 the bottle costs us $35 so this is an amazing deal.
Newly Added Wines
Cabernet Sauvignon Felino Mendoza BTG $16.00 BTB $60.00
Cabernet Sauvignon Clos de Napa, Yountville Napa BTG$20.00 BTB $78.00
Cabernet Sauvignon Austin Hope (1Ltr) Paso Cab BTG$22.00 BTB$110.00
Cabernet Sauvignon Chimney Rock Napa Napa BTG$45.00 BTB$180.00
Champagne Laurent Perrier Brut Champagne BTG$30.00 BTB$110.00
Malbec Vinyes Occult, Gran Reserve, Mendoza BTG$17.00 BTB$66.00
Sauv Blanc Duckhorn Napa SB BTG$19.00 BTB$65.00
Pinot Noir Elouan Oregon PN BTG$14.00 BTB$46.00
Pinot Noir Belle Glos Las Alturas/Clark BTG $22.00 BTB$80.00
Pinot Noir Goldeneye Anderson BTG$28.00 BTB$110.00
Moscato di Asti Micelle Chiarolo Nivole BTG$14.00 BTB$52.00
Zinfandel Ridge 3 Valleys ZIn BTG$18.00 BTB$65.00
August Kesseler Riesling BTG $13.00 BTB $50
New SPIRITS
Micther’s Small Batch $17.00 2oz
Michter’s Straight Rye $17.00 2oz
Michter’s Sour Mash $17.00 2oz
Micther’s Unblended $17.00 2oz
Michter’s 10Yr $50.00 2oz
86’d items
4 Roses
High West American
Old Fitz 8 Year