In our 8 retail locations as well as our bakery (my department), we have a “Supervisor Shift Log” at each of our locations. It is required that the supervisor on duty for each shift reads the log and contributes to it. They read through the entries since their last shift and then report anything of significance that comes up during their shift. The store manager also reads through and contributes to this log. This is very effective in keeping the supervisors up to speed on inventory, staffing, promotions, etc. We try not to bog down staff members with too much information. If the supervisors know the behind-the-scenes info they can filter that information and give the necessary portions to the staff. Common entries would include inventory shortages, maintenance issues, staff tardies or problems, and staff praise. The managers oversee and make sure that the log is kept professional. While it is beneficial to note staff tardiness, it is not ok to bad-mouth staff or promote gossip. This has to be kept in check in order for the log to work effectively. The managers can often use the log to weed out problem employees. If supervisors note an employee being tardy, not completing tasks, or making poor quality products, the manager can take steps to address the issue. They do not always have first hand experience with the problem employee. They can also find out who the gems are! If they are looking to promote someone to a supervisor position, consistent positive remarks in the log can lead them to the right person for the job.
Sarah B.
The Java House, Iowa City, IA

We have a store log right by the time clock for all employees to read when they clock in. And in my department, I have a cashier log, a customer service desk log, & an office log, which the appropriate personnel are required to read as soon as they get here and before they go out to the register (if applicable). We pass on procedure changes, notes about upcoming meetings, and lots of other essential information through these logs. I try hard to keep things positive – they tend to tune out if there are too many “don’t do such-&-such” kind of notes – and also to only put information that pertains to that audience in each log, or else again I run the risk of people tuning out if half the stuff they’re reading just doesn’t apply to them. This has worked very well, especially within my department.
Sheryl M.

Good Foods Market & Café, Lexington, KY

We combine a communications book with the daily sign-on book so that important issues are communicated as and when each person signs on for their shift.
Steve H.
Kooltana Pty Ltd

We have little books we keep in each “area” of our establishment (the cookline, the dishline, the deli, the dining room, the bar). these are essentially “log” books, but we write notes to each other because there are shifts and not everyone is here together to discuss ideas and problems/solutions that come up. So, we write in our little books and everyone knows to look at the book each time they begin their shift to see if there is any information they need to be aware of (sometimes it’s just a “happy birthday” message to the person coming in…)
Shelly L.
Cosmos Deli, Port Orchard, WA