Aldridge, Inc.
Server's Shift Duties Checklist

The Cashier is responsible for checking off each item and submitting by end of shift. If it's not checked and submitted, it's not complete. If there is a cashier and another server, on duty,  both should work together to complete the list but the Cashier is responsible for submitting the form.

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Cashier's 5-digit POS number: (required):

Click the red item names below to see detailed instructions

#
Item Time Complete?
1.
Deep Clean Item
Click to see today's for your shift
Early
2.
Red Bucket
Empty and refill every two hours
Early
3.
Check the Soups
1) Pour chili into a clean pot - wash the dirty pot; 2) add some hot water to the chili and soup-of-day if too thick; 3) if soup of day is sold out, wash the pot.
Early
4.
Customer Door Glass
Spray and wipe finger prints from customer doors
Early
5.
Dessert Fridge
1) Check dates on desserts and discard if more than 7 days; 2) wipe inside and outside of unit; 3) stock with desserts and bottled beverages.
Early
6. Stock
Stock early and often: Cups, lids, napkins, etc
Early
7.
Prep Work
Assist cook with prep work
Early
8.
Meal Breaks   Start first break right at the beginning of the "window". Breaks are mandatory. Break Windows: 1st: 8-10 AM 2nd: 3-5 PM 3rd: 12-1 AM. Tables must be set and dishes caught up before each break.
1st: 8-10
2nd: 3-5
3rd: 12-1
9.
Beverage Machines
1) Coffee Machine - wipe down burners and spray head area; 2) Hot Choc Machine - flush machine and wash drip tray; 3) Soda Machine - remove and wash "heads" and pour 1/2 gallon hot water in drain; 4) OJ Machine - flush machine and wash drip tray; 5) Beverage Counter - wipe counter back to wall.
After break
10.
Soup Station
1) check the chili and chicken soup and get new going as needed; 2) wipe down the soup heaters and the counter; 3) 3rd Shift: Empty the water heaters, scrub them out and add new water
After break
11.
Table Setups - Cleaned and Filled
Use sanitized wiping towel to wipe then fill: 1) sugar jars; 2) ketchup & mustards; 3) salt & peppers; 4) jelly caddies; 5) creamer bowls; 6) wipe counter underneath; 7) wipe menus both sides.
After break
12.
Silverware Wrapped
2 full bins required
Work at it all shift
13.
Tables Set
All tables properly set with placemats, table tent in the middle between the two placemats.
Always
14.
Sweep
Sweep debris from customer and server areas
Before going home
15.
Empty the Garbage
Empty the rubbish containers, tie the bag, put new bag in
Before going home
16. Ice Bin
Fill it
Before going home
17. Dishes, Buckets, Towels
1) Wash and put away all dishes and silverware; 2) pull the "scrap tray" and empty it; 3) empty and refill both buckets; 4) hang excess towels in back above linen bag to dry for reuse later.
 Before going home