Here's what a stocked and cleaned store looks like.
Bus pans empty, dishes washed and put away, dish tables wiped down, red and green buckets refilled, silverware soak tray emptied/refilled.
Tables Set - with placemats and silverware
Soup of Day - if it's sold out, remove the pot, wash it, and unplug the heater;
Chicken Soup - if low or noodles are broken, make a new batch - wipe down heaters and counter.
Chili - pour into a clean pot, scrub old one; if half or less, get new batch working, chili meat thawing in back refrigerator
Silverware Wrapped - Two full bins wrapped
Table Setups - Sugars filled, creamers filled, items wiped
Supplies - napkins, cups, placemats, straws, crackers
Red Bucket - emptied and refilled
Counter shelves - wiped
Glass doors - sprayed/wiped
Floor swept - dining area
Prep done - refer to prepwork intake report and all done by Wednesday
Wipe out including ledges and doors, everything stocked rule is 1 + 1 for backup, also lettuce bucket washed new lettuce under old, tomato tray stocked, dressings topped, Wheatcake batter double batches left for 1st shift, single batches left for other shifts, Fr Tst batter if container gross pour into clean one.
Omelet Cooler - stock PC's putting new under old
Egg cooler - (if have) stocked
Microwave - wiped out
Prep table - wiped down
Egg stove(s) - washed, tray emptied, bottom of egg pans scrubbed
Griddle - Tray emptied into large kettle in back, griddle cleaned
Onions & Pickles - onions rinsed, pickles into clean can
Fryers - Skimmed (all shifts); filtered or changed (2nd shift)
Soup Stove - wiped down and table it sits on
Floor swept - kitchen