This week at the bar has been pretty average as far as my managerial duties go.  Business has been a bit slow, surprisingly, throughout the week though.  I typed up a list of all the toppings for our burgers and wraps, which will be hung in the kitchen, to help our newest employee.  I will provide a copy of it to let you see what we have to offer.  I also have saved every weeks ordering list to show how I do what I do every week.  We also just changed some of our daily special prices and one of our daily specials.  We were doing $0.50 off hot dogs on Monday, but we changed it to $0.50 off loaded chunks.  I have our MSDS, I just have to print them off and hang a basket by our cleaning supplies to store them.  Also, I have to hang our 5 step 

Well, my internship is going pretty well.  I've been working about 8-10 hours a week on managerial related tasks, which means I only have a few weeks left before I am done.  As I have mentioned in previous posts I mainly deal with inventory and ordering, as well as sanitation and general preparation duties for the business.  I have learned some of the financial side of the business and also some basic maintenance skills.  There are a few more tasks that Chris and I have briefly discussed, and will update my progress with them as   

     Last week was a pretty typical week around Madison Street.  I performed my weekly duties as usual.  Chase discussed some of the finances with me and basically explained how his balance sheet worked.
     This week has been a normal week as well.  I did the usual ordering, receiving, and other shopping that the week requires.  I've also been working on being more prepared for our busiest nights, Tuesday and Thursday.  On the upside of things, business has been picking up on the days which used to be rather slow, Monday and Saturday.   

    Last week was relatively similar to the previous weeks. I put away the order from Sysco on Monday, as well as going to Kroger for some vegetables and a few other items and prepared the kitchen for Monday evening.  Wednesday, I started tacos and prepared the kitchen for the evening workers.  Wednesday is also the day that I place the order with Sysco, through our sales representative, Pat Brady.  Thursday, I put away our order, went to Kroger, picked up the liquor order from Wise's Party Connection, set up the dining room for wing night, and prepared the kitchen for the night.  Then on Saturday, I took inventory and placed the order with Sysco.
    This week I've done nearly the same, but the difference this week will be on Friday.  Chris is going to be gone for a few days, so I have to go in Friday for lunch.  Also, we have a catering
   

This week was about the same as the last few weeks.  I did learn how to place the liquor order though.  All liquor is purchased through Wise's Party Connection, the State Liquor Distributor.  The state does it this way so they can compare purchases to sales for tax purposes; they also compare purchases to sales through information they gain from the beer distributors.

This post is for the week of 4th of July.  Last week was relatively the same as the previous weeks, but we were not open on Wednesday.  We had to defrost our one freezer Saturday night because we were losing space.  I will update this site later this week with my tasks I've done this week.

This week wasn't much different than the past few weeks.  On Monday, I put away our order from Sysco, went to Kroger for some items we don't get from our supplier, and prepared the kitchen for Monday evening.  Wednesday I also went to Kroger for some vegetables and miscellaneous items, took inventory and placed the order, which comes in Thursday  and prepared for Wednesday evening.  Thursday I prepared the kitchen and dining room for our wing night, as well as restocking our inventory.  Saturday I took inventory and placed the order, which will arrive Monday.

So, last week I forgot to post, so this week I am just going to do a little longer of one.
Last week, I did essentially the same thing as week one.  On Saturday and Wednesday, I check our inventory and then place the order through Sysco and Smith's depending on what items we need.  On Monday and Thursday, I go in around 11 AM and put the orders away in the proper location.  I am currently working on the organization of our stock room because it is in desperate need of it.  On Wednesday, I go in the morning to start our the meat in Crockpots for our homemade tacos.  On Thursdays I also help organize the dining room because Tuesdays and Thursdays are our wing nights and the crowd packs in to get the deal.
This week wasn't much different.  Chase did give me a key, so that I can get in and do what I need to if he isn't around.  In the next few weeks, I am going to learn how to place our alcohol orders, keep improving organization and sanitation, and some more front-of-the-house techniques.

   This week was hectic because the bar reopened after being closed for two weeks.   Chase showed me how to place orders with one of our suppliers, Sysco.  We go through two other suppliers as well, Tiffin Paper company and Smith Frozen Foods.  We place our orders twice a week, on Wednesday and Saturday.  I will also have to go to Kroger two to three times a week to pick up our fresh produce and some other miscellaneous items.  I am in charge of stocking our product as well as ordering food and dry goods.  Chase informed me that i will learn how to do our drink ordering as well.  Throughout my internship  plan on increasing organization of the kitchen significantly.  I will update this page next week with new exciting news about my internship at Madison Street Tavern, located at 92 Madison Street, Tiffin, Oh  

  My name is Christopher (Chris) Frederick and this fall will be my senior year at Tiffin University.  On Monday, June 4, 2012, I will begin my internship at Madison Street Tavern located at 92 Madison Street, Tiffin, Ohio.  My supervisor is Chris Chase, owner and operator of MST, as well as a Tiffin alum.  My duties will include keeping inventory, as well as placing the bi-weekly orders and scheduling hours for our employees.  I will mainly be working as a kitchen manager, but I will also learn all the "ropes" of the entire facility.  I look forward to gaining the experience of this internship, as well as applying the knowledge I have gained from the classroom.  This is the first of many posts trh