END OF SHIFT REQUIREMENTS


Hand Off Image When to go Home? When the work is done, which should be by the end of the shift on most days. If the store was extra busy or you failed to pace yourself, you must stay and complete the work. The next shift is counting on you to have the place in shape!

Server

  • Dessert Fridge stocked
  • Beverage Machines cleaned
  • Soup Station cleaned
  • Table Setups cleaned and filled
    • Sugars filled
    • Salt & Peppers wiped
    • Ketchup & Mustards wiped
    • Creamers filled
    • Jellies filled
    • Menus wiped
  • Silverware wrapped
  • Tables Set
  • Ice Bin Filled
  • Final Stocking:
    • Cups, lids, straws, bags

Cook

  • Chili Meat Thawing?
  • Cold Side Kitchen cleaned
  • Hot Side Kitchen cleaned
  • Final Stocking:
    • Lettuce bucket
    • Tomato tray
    • Dressings topped
    • Wheatcake batter - double batches left for 1st shift, single batches left for other shifts
    • French Tst batter
    • Steaks Thawing
    • Butter pans filled
    • Freezer stocked
    • Omelet Cooler PC's stocked
    • Onions & Pickles stocked

Server and Cook -- Floors swept, Garbage emptied, Dishes washed/put away, Silverware washed and put away, Red/Green Buckets changed,Towels hung to dry