END OF SHIFT REQUIREMENTS


Here's what a stocked and cleaned store looks like.

Dishes

 Bus pans empty, dishes washed and put away, dish tables wiped down, red and green buckets refilled, silverware soak tray emptied/refilled.

Server

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

Beverage Counter

  • Hot Choc and OJ machines - trays emptied, machines cleaned/wiped down

  • Soda machine: remove and clean heads, machine clean/wiped down

  • Coffee machine - wiped down

  • Counter - wiped

Supplies - napkins, cups, placemats, straws, crackers

Red Bucket - emptied and refilled

Counter shelves - wiped

Glass doors - sprayed/wiped

Floor swept - dining area

Cook

Prep done - refer to prepwork intake report and all done by Wednesday

Refrigerator Stocked:

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.

Freezer stocked

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