Employee Announcements - Flipside Cafe '25


Employee Handbook

Employee Communication Hub 2025


😎
Upcoming Dates/Events

ITS GOTTA BE MAY

Mother's Day is tomorrow and we will crush it!
Please make sure you are on time and ready to go!



We are booked with reservations so it will be very important that we work efficiently to make it a smooth shift. A few things to consider:

  • Everyone needs to keep a positive upbeat attitude. Vibes are contagious. This is the most important thing today!! We cannot get in our feelings today. If you feel it creeping in, take a moment, breathe and stop. It’s gonna be JUST FINE!! 😊

  • Its going to be a busy day but we are a great team and were going to kill it.

  • Please stay on top of your running sidework.

  • If a table is not ordering bar drinks or you think they are only having one with breakfast, please print their check when you ring in the order and place it in a book in your apron. Once their food is at the table, when you visit to check on everything, drop their check on the table and let them know that it is there for THEIR convenience and that you’d be happy to take care of it when they’re ready. Do not convey a sense of rushing the guest, make sure they know to take their time and enjoy the meal. This small step will help tremendously with table turns. Keeping reservations running smoothly.


MAY HAPPENINGS AROUND TOWN

Fort Mill School District High School Graduation
Fri May 23 2025  8:00AM – 9:00PM

Congratulations all Flipside Graduates! 
We wish you all the best in your future endeavors. 

Connor!!
        Liv!!       
          &          
    Georgia!!    




MENU SPOTLIGHT

I was really hoping to have a brand new menu item from a spring menu to feature here this month.
Hopefully we will be rolling that out in the next few and can get something new to feature for our guests. In the meantime, I encourage everyone to try a menu item you may not have had before, think about how you can use the flavors you taste to describe it and sell it to your guests.

Cocktail Spotlight

NEW Seasonal Sangria
Fresh, local strawberries, pineapples, blueberries, and citrus blended with
 Portlandia Pinot Noir and applejack brandy topped with fresh fruit and soda water

A Burst of Freshness. 
Experience the delightful harmony of fresh, local strawberries, pineapples,
 blueberries, and citrus, artfully blended
with a bold Pinot Noir and applejack brandy.
Garnished with fresh fruit and a hint of effervescence,
it's the perfect way to savor the season.


NEW Coke Zero can option!

Please inform your guests looking for 0 cal 0 sugar beverage options

Wine Spotlight



Service Spotlight 

A quick but important reminder: 
Meticulous attention to detail in all server running and closing sidework duties is critical for efficient service. Overlooking seemingly small tasks creates bottlenecks and impacts guest experience. 

Complete all sidework thoroughly and precisely. This ensures smooth operations and allows everyone to perform effectively.

Your diligence in the details reflects your professionalism and commitment to The Flipside Café.

Let's maintain our high standards through both excellent service and efficient practices.

"Excellence is not a singular act, but a habit. 
You are what you repeatedly do.
Pay attention to your habits."

  • Please do not use the back door as a shortcut to the kitchen or café dining room. We need all hands on deck and not in the back alley please. It is both a service and security issue!!

  • Booth crumbs - please wipe crumbs along the seats with each cleaning. Make sure there is no leftover food or other objects in the booth cracks before you seat the next guest.

  • Always bring a NEW clean Flipside Glass when refilling cokes, sprite, etc. Do not use to go cups as a pitcher to refill with.- Once the refill glass is delivered to the table, REMOVE the empty glass, being mindful if they are using a straw.
    We are also doing some upgrades to the cafe side beverage station layout in the next few weeks to streamline the process and avoid the shuffle behind the pantry line. 

  • Beverage Requirement- As you all have now seen, in order for you to cash out your tables, you have to have any Beverage rung in for each guest. This will help remind us to ring in those lattes, coffees, juices etc on busy shifts when we might forget the drink. 

  • Shift Swaps must be done through Sling and have manager's approval. 

  • 86'd items are to be done by the MOD ONLY. If we are out of something, let a manager know before saying "We're out"

  • ANY Free Drinks, Apps, Desserts, Mocktails etc. are to be decided by the MOD ONLY. If you have a guest you feel like needs an unexpected "freebie" for a guest recovery, let the manager know and they will make that decision.

  • A MOD is the ONLY person in the building that will decide if a guest already dining at a table, is asked to move tables for ANY reason. Never ask a guest to move to a different table.

  • We have Event cards (Birthday, Anniversary etc). at the host stand to give out to tables celebrating with us. The cards should be pre-signed, and if we run low HOSTS, please let the MOD know to print more. Once they are printed, everyone should make it a habit of checking in at the host stand from time to time and sign all of them.

    Every guest celebrating events with us is expected to receive one of our event cards.











There will be more details of this transition very soon but I wanted to share the news with you all. The transition over to Salmeri's won't be for a few more weeks while we work out the move and shifting of roles within our company. I am truly grateful for all of you guys!! I am not, NOT going far and will see every one of you regularly :)


🎕💐APRIL  EVENTS💐🎕

Prom Season will kick off in April and typically runs thru May and into June. If you know of a high school prom that is not listed here and is in the month of April, please LMK.

  • Nations Ford High School - Saturday, April 5, 2025
  • Fort Mill High School - Saturday, April 12, 2025
  • Clover High School - Friday, April 18, 2025
  • York Preparatory Academy - Saturday, April 27, 2025




ROCK HILL WILL HOLD THEIR ANNUAL SPRING FESTIVAL COME-SEE-ME!
APRIL 3-12, 2025.
There are scheduled events both weekends and guests from all over the state plan to attend. We MAY see some more business than usual those weekends. 



ANNE SPRINGS CLOSE GREENWAY will hold their annual EARTH DAY Festival Celebration April 11-13, 2025
This is a free festival that might bring lots of traffic our way that weekend. 





We have a reservation sign up sheet in the reservation book for Easter Sunday, please make sure we are using the sheet to make reservations. All reservations must include the Name, number of guests, time of arrival and contact number. We will be calling and confirming Easter brunch reservations prior to Sunday so please make sure we read the numbers back and confirm they are correct.




55th ANNUAL EARTH DAY IS APRIL 22, 2025
We’re on It, Together.
     There’s just this one planet of ours, and it’s on all of us to safeguard a future with a livable climate, healthy communities and thriving nature—during Earth Month, on Earth Day and every day. Let’s put our heads, hands and hearts together and take action to preserve and protect the natural world for generations to come.
The Flipside Family proudly supports the sustainability efforts to safeguard this planet for generations to come by sourcing locally grown, fresh ingredients, and by providing paper straws to aid in reducing the global microplastics problem and help save the lives of sea turtles that live along our coastline. 

Menu Spotlight

SOUTHWESTERN STEAK SALAD
spring greens. garden veggies. cheddar cheese.
pico. guac. chipotle ranch.

Sizzle into Flavor!
Our Southwestern Steak Salad explodes with fresh spring greens, crisp garden veggies, and aged sharp shredded cheddar. But the real heat comes from our tender steak tips, seasoned with a smoky ancho kick! Top it all off with vibrant pico, creamy guac, and a zesty chipotle ranch that'll leave you wanting more. Feeling extra hungry? Add more steak!!

Cocktail Spotlight

CLASSIC AMERICAN MULE
tito’s. lime juice. ginger beer. mint

Imagine: The cool clink of ice in your copper mug. The invigorating aroma of ginger and lime. The smooth, clean taste of American-made vodka, perfectly balanced by the zesty citrus and spicy ginger. With every sip, you're not just enjoying a classic cocktail; you're supporting American ingenuity and celebrating the enduring strength of the free world.

This isn't a time for neutrality. It's a time to choose. Choose flavor. Choose freedom. Choose the American Mule.

The American Mule: Crafted with American Spirit. Sipped in Defiance.
😁

Wine Spotlight
LaPosta Paulucci Malbec

VARIETAL COMPOSITION
100% Malbec
AVG. VINEYARD ELEVATION
3,050 feet
AVG. AGE OF VINES 16 years
ALCOHOL 13.5%
Argentina’s best small-family growers express their individual passions with single-grower, single-vineyard wines. Each wine named after a grower family demonstrates the wide range of Malbec aroma and flavor profiles generated by distinct Mendoza appellations. 

La Posta translates to “the tavern,” where the farmers meet to discuss their
soils, their vines, their quest for superior flavors, and their passions for life. In collaboration with wine pioneer Laura Catena and esteemed winemaker Luis Reginato, the hard work and skill of the people behind the wines are
expressed in La Posta.

Tasting Notes
On the nose:
Aromas of red cherries, raspberries, and violets along with notes of toasty oak.
On the palate:
fresh berries with spice and a hint of soft caramel on the finish. It goes great with everything from meats, to pasta, to mild cheeses. Think Steaks, Burgers, Ribs, Short ribs etc. 

Service Spotlight 

A quick but important reminder: Meticulous attention to detail in all server running and closing sidework duties is critical for efficient service. Overlooking seemingly small tasks creates bottlenecks and impacts guest experience. 

Complete all sidework thoroughly and precisely. This ensures smooth operations and allows everyone to perform effectively.

Your diligence in the details reflects your professionalism and commitment to The Flipside Café.

Let's maintain our high standards through both excellent service and efficient practices.

"Excellence is not a singular act, but a habit. 
You are what you repeatedly do.
Pay attention to your habits."

  • !!NEW FLOORS!! - Café side was completed Monday night, bar side will be done next Monday afternoon, April 7th. The flooring looks great so lets please keep it that way, spot sweeping through the shifts and a thorough cleaning at close.  

  • Booth crumbs - please wipe crumbs along the seats with each cleaning. Make sure there are no leftover food or other objects in the book cracks before you seat the next guest.

  • Always bring a NEW clean Flipside Glass when refilling cokes, sprite, etc. Do not use to go cups as a pitcher to refill with.- Once the refill glass is delivered to the table, REMOVE the empty glass, being mindful if they are using a straw.

  • Beverage Requirement- As you all have now seen, in order for you to cash out your tables, you have to have a NA Beverage rung in for each guest. This will help remind us to ring in those lattes, coffees, juices etc on busy shifts when we might forget the drink. 

  • Shift Swaps must be done through Sling and have manager's approval. 

  • 86'd items are to be done by the MOD ONLY. If we are out of something, let a manager know before saying "We're out"

  • ANY Free Drinks, Apps, Desserts, Mocktails etc. are to be decided by the MOD ONLY. If you have a guest you feel like needs an unexpected "freebie" for a guest recovery, let the manager know and they will make that decision.

  • A MOD is the ONLY person in the building that will decide if a guest already dining at a table, is asked to move tables for ANY reason. Never ask a guest to move to a different table.

  • We have Event cards (Birthday, Anniversary etc). at the host stand to give out to tables celebrating with us. The cards should be pre-signed, and if we run low HOSTS, please let the MOD know to print more. Once they are printed, everyone should make it a habit of checking in at the host stand from time to time and sign all of them.

    Every guest celebrating events with us is expected to receive one of our event cards.







👀



🎉☘🏀MARCH MADNESS🍀🎭🎺
Mardi Gras - Fat Tuesday, March 4th 2025

Friday, March 14th - No School (expect to be busy)

Monday, March 17th - No School - St Patrick's Day (busy morning expected)
Menu Spotlight
Your Favorites
This week, focus on one of your favorite menu items we serve.
What makes it your favorite?
How would you describe it to your friends? 
It is a light dish? Or something more hearty?
Is it served warm, lightly toasted, pan seared, grilled, broiled or baked? Think of the different methods and how to describe the dish to your guests in a way to make it sound so tantalizing and delicious they can't resist the temptation to order it. 


Cocktail Spotlight
The Flipside Old Fashioned
Maker's Mark, Orange Bitters, Clove Bitters, Amereno Cherry Garnish.
Imagine the classic Old Fashioned,
then set it ablaze with a touch of intrigue. 
That's the Flipside Old Fashioned.
A generous pour of smooth Maker's Mark swirls around a colossal ice cube, chilling it to a seductive frost. But this isn't your granddaddy's drink. The bright, zesty spark of orange bitters dances with the warm, exotic whisper of clove, creating a tantalizing push-and-pull on your palate. And then, the dark, luxurious embrace of an Amarena cherry, its rich sweetness a decadent counterpoint to the bourbon's bite. It's a symphony of flavors, served in a rocks glass, a testament to the art of the perfect, and slightly wicked, Old Fashioned. 

We have some exciting news on an upcoming SPECIAL release of The Flipside Ol' Fashioned with a signature Flipside bourbon. Its aging and will be ready for a reveal very soon.  SHHHH!!😯

Wine Spotlight

J Lohr Cabernet



Pairs well with steak, short ribs, burgers. 
Palate - big, juicy red fruit with softly textured tannins.
Nose - ripe fruit of black cherry and currant accented by notes of toasted pastries, hazelnut, and vanilla.


We need to put some focus on driving bottled wine sales.

Try selling a bottle of wine to guests looking to order carafes; or if more than one person is drinking the same wine at the table, offer the bottle as the best, most cost efficient way to enjoy our wine selection. The Month of February we only sold 11 bottles of wine (excluding the splits and 1/2 bottles those don't count) 
3 Bottles of Red
6 Bottles of White
2 Bottles of Rose
Let's try to set a personal goal of selling at least one bottle of wine a week. I would like the restaurant to double our bottled wine sales this month. That's an easy goal.

🍷MARCH BOTTLED WINE SALES GOAL - 22 Bottles!!🍷
6 Bottles of Red
12 Bottles of White
4 Bottles of Rose
Or any combination of this! 
Just sell em a bottle!




Service Spotlight 

Food Safety - Please do not handle the rims of glasses or the tops of silverware. If a guest is putting it in their mouth or up to it, your bare hands should not be touching it. Please make sure we are also continuing proper handwashing practices at all times. If you touch a dirty plate, refill a glass, dirty ramekins etc, you must wash your hands before doing anything else. These 2025 Germs aint playin'

Buddy System - We are all in this together, we all look good together, and we all look bad together. Each one of us should be checking around with your co-workers, and their guests at every available opportunity. If you see a guest looking around, stop and ask them what you can do to help. If you need help with anything, please do not hesitate to ask a manager for help with it. It does not mean you can't do your job, it just means you need some help at the moment. We all do sometimes. 

A few housekeeping notes: At night, when closing out the soda fountain machine, please do not set the quart container of soda tops/caps on top of the machine. The kitchen guys keep bumping it off and spilling them behind the machine at close. Please just clean the drain and grate and set the container of caps on it. 

Tray Service - This is very important. If you are serving guests cocktails from the bar, use a tray. If its two drinks. Use a tray. If it is a glass of wine and a glass of water, use a tray. Support the wine glass by the base while holding the tray. If you are serving a bottle of wine. USE A TRAY. Do not carry the bottle of wine under your arm and numerous wine glasses dangling from every finger. This is not the way. It may be a casual, fun way to bring some drinks over to your friends at a pool party; but not the way we serve cocktails, wine, and beer to our guests. 

THERE IS NO OPEN FOOD - If you can not find a menu item a guest is requesting during a time when it is not offered, there is a logical reason behind that. That is not to say we can't make it for them, but please check with the MOD first. If there is an item that is not sold during dinner but we are still able to make for the guest, we will "hide" these menu items from Online and DoorDash view by adding the menu item to our BULK ITEMS menu. That way we are able to track the food being sold for inventory purposes. This is non-negotiable.

HOSTS - Please continue to use the name game when seating the guests. Let them know WHO will be taking care of them before you leave the table to let that server know they have that table. Please don't just say: "Your server will be right with you." Instead, try "Karina will take great care of you all, please enjoy!" 

There is a quiz on Sling, I expect every front of house employee to click the link and take this quiz. 

Servers and Bartenders - March is Alcohol Awareness month -

The Flipside Responsible Alcohol Sales and Service Training Videos will be available for you this month to watch (at work) and answer the questions. Every server and bartender is required to take this certification to continue responsibly serving alcohol to our guests. 


⭐⭐⭐⭐⭐ - The Flipside Café was a great time!

 "The food and service was great. Jaz, my server was very friendly and knowledgeable, always right there when I needed anything and even sold me on a delicious dessert! 5 stars! Will return!" - Example  5 star review

Get a 5 -Star Review = Get a FREE Meal!

LETS HAVE A GREAT MONTH!
SELL THE WINES
MAKE THE PAPER!!






💘FEBRUARY💖
Tuesday, February 11 - Galentine's Day Dinner Night!
Half-priced wine night is the perfect night to get your favorite "Gals" together and celebrate the love you share for each other during the cupid season. There is no special menu from the kitchen for this event so this is the perfect time to use your selling skills to curate a meal designed especially for your guests. Large Meat and Cheese Boards for the table are great starters for Galentine's Night! Become overly familiar with some of our wines and pair them each accordingly. This should be a fun evening for anyone wanting to celebrate the holiday with friends. 
💘💞Friday, February 14 - Valentine's Day💘💞
Special Valentine's Day Chef Selections:
Valentines Menu 2025

Featured Cocktails
 Royal Cherry Whiskey Sour
Crown Royal, Amaro, Cherry Juice, Lemon Juice, Egg White
 $12

Strawberry Sweet Tart Mocktail
Strawberry Puree, Grapefruit, Lemon Juice, Sprite
$6
 

HOSTS - Or anyone making a reservation for Valentine's Day.
Please make sure we are taking down all the information needed. Including the Name - 1st and Last Name, Time-, How Many guests in the party-, and a phone number for us to contact them to confirm the reservation. Please include your initials beside the reservation in case we have any questions or need help reading the handwriting. (Please do your best to make it legible) 

While we are traditionally not as busy as some of the other restaurants in our company during this holiday; it is a PRIME opportunity to showcase the delicious food and warm, welcoming evening ambiance that our brunch-time guests miss out on. This is our time to go above, beyond and impress with the best we have on one of the busiest days for restaurants! 

MENU SPOTLIGHT


This week
Burrata Toast
A Warm, toasted slice of Ciabatta bread is topped with Arugula Salad (arugula, watermelon radish, citrus vinaigrette), fig balsamic, apricot jam, and Burrata. Then its sprinkled with crushed pistachios. 

WHAT IS BURRATA CHEESE? -  Burrata is a soft, fresh Italian cheese with a mozzarella shell and a creamy, spreadable interior. It originated in the Puglia region of southern Italy and is a key ingredient in many Italian dishes. 


Cocktail Spotlights this week 

The Royal Cherry Whiskey Sour
Crown Royal, Amaro Liqueur, Cherry Juice, Lemon Juice, Egg White
Shaken and strained into a chilled Martini Glass
Garnished with 2 Amaro Cherries
A Very CHEERY CHERRY WAY TO CELEBRATE THE SEASON OF LOVE

After-Dinner Pick-Me-Up
Larceny Bourbon, Chocolate Bitter, Maple Syrup and cold coffee.
Float some heavy cream on the top. 

This is a nice, smooth dessert style drink to sell to your guests when you bring out that dessert menu!


WINE SPOTLIGHT

This week we are looking closer at our Pinot Grigio: Santa Marina:

Nose: Slight nuances of pear, citrus, with hints of orange blossom notes.
Palate- Medium bodied wine with a soft palate followed by a crisp, dry finish.
Pairings- Trout, Salmon or Harvest Land Chicken

History- Santa Marina is vinted at a privately held winery owned by the Pizzolo’s. The Pizzolo family has been involved in Italian agriculture since 1975 when Giovanni Alberto Pizzolo decided to invest the money he’d saved while working as a farmer to buy his first piece of land.


He started out growing crops in Zimella, a little village in the countryside between the towns of Verona and Vicenza. After his death, Giovanni’s business was passed on to his four sons: Giuliano, Augusto, Floriano, and Giorgio. A few years later, in 1986, the Pizzolo family acquired a winery located in Calmasino di Bardolino and started Enoitalia. Thus began a new exciting adventure for the Pizzolo family. Enoitalia has since become one of the most respected cellars in Italy, revered for its quality, and its ability to play the role of a creative protagonist in the international panorama of wine.



Service Spotlight 

  • Feel the good vibes and radiate them with your peers!! We're a big team here!
  • Truffle Fries - If a guest upgrades their side item to truffle fries and they would like a ramekin of pepper gravy to go with it, a .50 cent gravy charge needs to be added to their bill. The App size version of the Truffle Fries will automatically come with the gravy. Please make sure you inform the guest if they ask for gravy on their side of truffle fries. 
  • Black Bev naps for table service.
  • White Bev naps for plate liners/BOH
  • New Bar Juice mixers/fruit garnish setup

    Utilizing the small glass bottles in an ice bath with the garnishes in small steel cups and jars. Fruit should be cut fresh everyday, if we are throwing away fruit, adjust the pars as needed.
    Please make sure you are stocked appropriately when starting your shift. 
  • Coffee Pots - Please do not set our coffee pots into the dish pit piled on other dirty dishes. They are getting chipped and cracked getting mixed into the heap. Please rinse them out, rack them yourself and run them through. We need every coffee pot we have! :) 
  • THERE IS NO OPEN FOOD. If you can not find a menu item a guest is requesting during a time when it is not offered, there is a logical reason behind that. That is not to say we can't make it for them, but please check with the MOD first. If there is an item that is not sold during dinner but we are still able to make for the guest, we will "hide" these menu items from Online and Doordash view by adding the menu item to our BULK ITEMS menu. That way we are able to track the food being sold for inventory purposes. This is non-negotiable.
  • STUDY YOUR MENUS - Know What You're Selling -Confidence makes $$
Check on your tables, be aware of what they are ordering, anticipate any needs for the table prior to entrée service, table manicuring, and once you see your table eating, stop by to check and make sure they have everything they need. We don't want them waiting on any missed sides or sauces.

We received a few less than stellar reviews recently that highlight the need for ALL of us to be aware of everything around us. Use the buddy system to service the entire side of the dining room you are working. Make sure every table is spoken to as they are sitting down with a friendly "Hi! We'll be right with you!" Even if you are not the assigned server, treating every table on the side of the dining room you are working ensures that EVERY table knows they matter, we see them, and are glad they joined us for Brunch/Lunch/Dinner. 

HOSTS it is very important that we communicate with EVERY server on EVERY table you seat for them. They will be working together to greet guests coming in and will be looking to you for the table assignment. Please don't make them find you to figure out who has what tables. Failing to communicate a new table to a server can result in disciplinary actions if it becomes a pattern or is problematic. We all are human and will make mistakes from time to time but the Hosts main priority is to give each guest a warm welcome and seat them at a table to eat. Please use the name of the server when seating the guest "Kaitlyn will be right with you all!" This can help you remember to go straight from seating the guest to the server to inform them of the table. It also helps give our guests the feeling of being at home with people they know. When Kaitlyn comes up to greet the table, sometimes guests will greet her by name first! 

By doing everything we can to ensure a positive first impression, greeting the guests warmly at the door, seating them at their table preference and using the servers name all help to get their dining experience off to a great start!    

SUNDAY BRUNCH RESERVATIONS
We're going to adjust the reservation book on Sundays to use the space we normally leave blank after 2pm to fit all of our reservations made from 9-11. Please make sure you check the updated times. This will help us better visualize our reservations so we do not make too many large party reservations during the same time and so we don't miss any reservations that float all over the top of the page.

As a reminder, any large party reservations must be approved through management prior to the reservation being made. 


TOGO FOOD IS TO BE DELIVERED TO THE GUEST PICKING UP THE FOOD BY THE BARTENDER OR THE MOD ONLY. If you see a guest waiting to pick up food, you can ask them the name on the order and communicate that with the bar or MOD.

The Top 3 List for the Month of January will be out VERY SOON! Where do you think you stand?

This month we will also be pushing more Wine knowledge to you all. Quizzes on our wine menu and pairings will be coming. Please, know our wine menu back and forth, top to bottom. 

This was a lot of information so please bookmark this page and come back to it as a referesher when needed. If something newsworthy comes up, we will post it here and let you all know via Sling.                                               
As always, the management team is here for you. We will gladly help you devise ways to generate more revenue, explain a menu item ingredient, a beer or wine, or ways to use tantalizing words to sell delicious food to your guests. Have a Happy Valentine's Day and an awesome month. It's the shortest one this year, so MAKE THE MOST OF IT!                                                            


Make that paper!
~E




JANUARY

January 9 - 19, 2025 

As the voice of the restaurant industry, the South Carolina Restaurant and Lodging Association is dedicated to promoting our world-class culinary and beverage community right here in South Carolina. Established in 2010 by the SCRLA, Restaurant Week South Carolina is an 11-day celebration of our state’s vibrant culinary scene. Restaurant Week gives local, regional, and national food lovers the opportunity to enjoy amazing values during brunch, lunch and/or dinner at a number of participating restaurants.

BOTH Flipsides and Salmeri's will feature the usual 3 course dinner (3/38) during this promotion if guests come in asking about Restaurant Week.  This is a state-wide event so there is a possibility of some 1st timers dining with us. Let's make a lasting impression for them to return. 

MENU SPOTLIGHT


This week



Grilled Chicken, Spinach, and Apple Salad - Great for a delicious, light lunch for guests attempting a healthy start to the new year! Dried fruit and shaved veggies atop a bed of crisp spinach tossed in a cider vinaigrette, tart granny smith green apples, crunchy granola and red dragon cheddar round out the salad - topped with grilled chicken at lunch or without protein at dinner.

What is red dragon cheddar? - An English cheddar blended with mustard and traditional ale (beer) and finished in a distinctive red wax. It has a bite like mustard and not a spice like hot peppers.


Fort Mill Cuban - premade -no modifications can be made this sandwich. Served on a warm telera roll, our slow roasted mojo pork is paired with juicy ham and swiss cheese on a bed of pickles with lust monk aioli. A great side item with this sandwich could be our kettle chips or fruit for a nice, balanced meal. 


Springer Mountain Chicken 'n' Dumplins - Great for these bitterly cold nights, our version of this classic southern dish is made with Springer Mountain(the farm in GA) Chicken, our roasted root vegetables in mushroom velouté (sauce) and gnocchi. For a nice crunch, we garnish the dish with rosemary cracker crumbles.


Cocktail Spotlights this week 


Stubborn Sleeping Giant - Sleeping Giant spiced rum, apple compote, fresh lime juice, apple cider and ginger beer. 

"Its like a warm hug in a snow storm"
Sleeping Giant is York County's FIRST LEGAL distillery since the Prohibition.

SPICED CRANBERRY HOT TODDY
Redemption Bourbon, triple sec, spiced cranberry maple syrup 
This drink is served HOT and is a great way to warm up your guests this winter. This can be served in a NON ALCOHOLIC version using an early grey tea bag, the cranberry maple mix and the honey pearls.  

Citrus Berry Fizz
Strawberry Basil syrup, fresh lemon juice, cream of coconut, and Vinada Amazing Arien Gold 

Featured Wine for January




Service Spotlight 

Table Manicuring: This month we need to put in some effort to "clean as you go" when servicing your tables. BIG ONE: STRAW PAPERS. When you return to a table after dropping off their drinks, please pick up all the empty straw papers littering the table. This will help us keep the dining room looking nice and clean & shows the guests we care and are being attentive to them during their visit. It should become a habit for you to spot those rolled up balls of paper when you approach a table to take their order. 
Table care also includes "flagging" tables before their entrees hit and being sure to clear any side plates, bowls or dishes from previous courses before their food arrives. 
Another quick note on straws, please ask your guests or have them ask you for straws; I have noticed a lot of unused straws on tables when bussing them down after the guests leave. We are trying to save the turtles with these paper straws so lets not waste any unnecessarily.


HOSTS: Please make sure that both the table, the chairs, as well as the floor underneath the tables are cleaned before you seat the next guests. A quick sweep with the broom and dustpan is all you need. The goal is to keep the dining room as clean as possible, allowing us to quickly seat the next guests once tables are available.  

And lastly....Welcome - Me 👨!

Eric (me) re-joins the Flipside Family as Front of House Service Manager after a brief summer hiatus.  Eric has been in the restaurant business for over 30 years in all aspects; DMO, line cook, bartender, server, certified culinary professional and general manager. He is happy to jump into any role to help us all out. He has been with Flipside since 2019 and is eager to join the great team here at the café.



Let's have a great month! 

 Make that paper!!





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