ULC Logbook, Wednesday, October 20th, 2021:
We started, and finished with, approx. 59 covers. As the number of reservations / walk-in’s was not showing movement, R. I. was cut after the first round of seating.
For BA’s, we were joined by: Berri N., who special-ordered an entree-sized portion of steak tartar for takeout; BA Cindy L., also ordered takeout; Constance C. (party of 4, tbl. 1); Dr. Leonard and Betsy G. (party of 2, tbl. 62); the former valet at Sherman’s Taverne enjoyed drinks at the bar; and Danny M., (aka Danny L. at WEBE108), and his wife, with another couple who were celebrating their 32nd wedding anniversary (party of 4, tbl. 3).
The Robin A. reservation (party of 2, tbl. 6) commented on how the beautiful restaurant (referring to the building) is a perfect match for the cuisine and hospitality, and that they would be joining us again.
BA Berri N. sent thanks and appreciation to the Chef for accommodating his special-request for beef tartar.
The following message was sent to all ULC bartenders (A., N., N., and R. B.) —
“Please follow these notes in order to maintain organizational consistency at the bar:
1. In the caddy, shrubs and syrups should always be kept in the same order.
2. Shrubs and syrups should be stored in the back left of the cooler.
3. Juices (lemon, lime, orange, etc.) should be stored in the front left.
4. Ready-to-pour containers of juice should be stored on the right-hand side.
5. As always, any overflow should be stored in the busser fridge.”
For today’s set-up, 4 tablecloths required changing: 15, 16, 20, and 22. Table 6’s tablecloth was questionable.
The high of 73 (from the afternoon) carried over into a pleasant evening on the patio, requiring no heaters until the very end of the night.