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, work together to complete the list but the Cashier is responsible for submitting this form.


Click the red item names below to see detailed instructions
#
Item Time Complete?
1.
Today's Deep Clean Items
Click to see today's items
Early
2.
Red Bucket
Empty and refill every two hours. Keep wiping towels stored in the red bucket at all times, not lying around in view of customers.
Early
3.
Check the Soups
At the beginning of the shift, pour the chili into a clean pot and wash the dirty pot; check if the chili and soup of the day is too thick and add some hot water to thin it; if the soup of the day is sold out, unplug the heater and wash the pot.

1st Shift -- Prepare the Soup Heaters
Pull each soup one by one and take heater to sink, pour out the water, scrub the inside, add fresh water. Return the heaters and the soups/chili.
Early
4. Customer Door Glass
The first thing the customers see are the glass doors. Keep the finger prints removed by spraying with glass cleaner and paper towel.
Early
5.
Dessert Fridge
Wipe out the inside of the cooler and the door glass both sides. Check the dessert dates and discard any seven (7) ore more days old. List those discarded on the waste report. Add new plated desserts from the back freezer, add a date sticker to each piece. Restock bottled beverages.
Early
6. Stock
Stock early and often throughout the shift and final stocking will be a breeze. This includes, styro cups and lids, crackers, coffee, coffee filters, napkins, single use plastic utensils, etc.
Early
7.
Prep Work
Refer to the "Prepwork Intake Report" to see what needs to be done.
Early
8.
Meal Breaks
Meal-breaks are mandatory. Start first break right at the beginning of the "break window". 1st: 8-10 AM; 2nd: 3-5 PM; 3rd: 12-1 AM. Tables must be set and dishes caught up before each break.
Break Window
9.
Beverage Machines
Wipe down the machines starting on one end and working to the other: 1) Coffee Machine; 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) Wipe counter back to wall.
After break
10.
Soup Station
If the soup of the day is gone, unplug the heater and pull the pot. Wipe and clean each heater and the soup counter. Check the chili and chicken soup and get new going as needed.
After break
11.
Table Setups - Cleaned and Filled
Clean and fill the setups as follows: Do in place rather than to gather the items. Get a sanitized wiping cloth and the sugar can, visit each setup; wipe and fill sugar jar, wipe the ketchup & mustard, the salt & peppers, the jelly caddies, creamer bowl, wipe the menu both sides.
After break
12.
Silverware Wrapped
Wrap early and often during the shift and make sure there are two (2) full bins at end of shift
Work at it all shift
13.
Tables Set
Tables to be set at all times with placemats and silverware bundle, table tent in the middle.
Before going home
14.
Sweep
Sweep paper and litter as needed. (Pick up what you sweep don't leave in a corner somewhere.)
Before going home
15.
Empty the Garbage
Shortly before end of shift pull the rubbish bags, tie the bags and place in back or take to the dumpster.
Before going home
16. Ice Bin
Top off the soda machine ice bin.
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 later use.
 Before going home

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




Server's Deep Clean Items - 1st Shift         

Monday - Friday there are these couple extra items to do.

Mon Tue Wed Thu Fri
1)  Hot Chocolate Machine:

Remove spigots and wash in dishwasher; wipe spigot area; wash drip tray.


2) Soda Nozzles & Ice Bin:

Nozzles:  Twist and remove  nozzles; soak those in bleach water bucket; pour 1 gallon hot water down drip tray.

Ice Bin:  Scoop the ice from the ice bin to the large ice bucket; pour 1 gallon hot water into empty bin; return ice to bin.
1) Coffee Machine:

Remove the spray head and wash it; scrub coffee basket with "greenie";  scrub inside and outside of coffee pots with "greenie" to remove stains.


2) OJ Machine:

Flush system; remove spouts and wash; clean under and around spigot area;  remove and wash drip tray.
1) Jelly Caddies:

Gather caddies; remove jellies; wash caddies in dish machine, dry and return to tables; fill with jellies.


2) Combine Mustards and Wash Caps:

Gather all mustards; remove caps; combine mustards; wash caps and put back on.
1) Coffee Cup Bleaching: Gather cups into a bus pan and soak them in bleach water.


2) Exchange Sugar Jars:

Locate bin of backup sugar jars equal to the number of table setups; pour sugar from jars in use into the backup jars;  wash dirty jars and lids and put away in the back up bin.

1) Menu Holders:

Push condiments aside;  wipe inside and outside of menu holders; lay menu flat and wipe both sides.


2) Table Tent Holders:

Go around and wipe the exterior of the table setups; ask for replacements for any broken or missing.

Red BucketRed Bucket

Keep wiping towels stored in the red bucket at all times. Don't leave towels lying around in view of customers.

Refresh the red bucket with bleach-water from the dispenser at the beginning of the shift and every two hours, more if necessary.



Soup RefreshSoup Heaters

At the beginning of the shift, pour the chili into a clean pot and wash the dirty pot.

Add some hot water to the chili and to the soup-of-day if either one is too thick.

If the soup of the day has been sold, unplug the heater, and remove and wash the pot.


Door Glass Door Glass Image

The first thing the customers see are the glass doors.

Keep the finger prints removed by regularly spraying with glass cleaner and paper towel.


Dessert FridgeDessert Cooler

Check the dates on the desserts. Discard any that are seven (7) or more days old.

List those discarded on the waste report.

Add new plated desserts from the back freezer, add a date sticker as well to each piece.

Stock bottled beverages as needed.

Wipe out the inside of the cooler and the door glass both sides.


Stock

If you stock early and often throughout the shift, final stocking will be a breeze.

This includes, styro cups and lids, crackers, coffee, coffee filters, napkins, cookies, single use plastic utensils.


Prepwork Image of Prepwork Instructions

"Prepwork" is the portion controlling of various food items. It's for convenience to the cook and for controlling food cost.

There are numerous food items that need to be "prepped", examples are:

  • French Fries
  • Onions Rings
  • Omelet mix

Prepwork Intake Report

Refer to the "Prepwork Intake Report" to see what needs to be done on your shift.




Meal BreaksExtra Time Worked Report

The 30-minute meal break is mandatory unless the store is so busy you have no time for it.

If you can't take the break, or the entire break, fill out an extra time worked report explaining the reason.

It's important to start the first break right at the beginning of the "window" in order to get the breaks out of the way.

Break Windows:

  • 1st Shift: 8-10am
  • 2nd Shift: 3-5pm
  • 3rd Shift: 12 mid-1 am

Beverage Machines Beverage Equipment Image

Wipe down the following beverage counter items starting on one end and working to the other:

  1. Coffee Machine
  2. Hot Chocolate/Cappuccino Machine
  3. Soda Machine
  4. Orange Juice Dispenser

Soup Station Soup Station

If the soup of the day is gone, unplug the heater, empty the water, and scrub out the inside of the heater at the sink.

Wipe down the outside of each heater.

Wipe down the stainless steel counter.


Table SetupsTable Setups

The setups are the condiments at the tables.

Clean and fill the setups during the shift as follows:

  • Do setups in place rather than to gather the items
  • Take a sanitized wiping cloth and the sugar can
  • Visit each setup as follows:
  1. Wipe and fill sugar jar
  2. Slide condiments away from menu holder and wipe the counter underneath
  3. Wipe the ketchup & mustard
  4. Wipe the salt & pepper shakers
  5. Fill the jelly caddies
  6. Fill the creamer bowl
  7. Wipe the menu.


Wrap Silverware Silverware RollSilverware Bucket

Keep at it periodically during shift such that by end of shift you leave two bins for the next shift, plus all tables set.



Set the TablesImage of Set Tables

Always return the tables to a set up status.

Placemats, silverware bundle, table tent in the middle.



SweepSweeping Image

Pick up paper and litter as you see it. Sweep the floors and spot mop as needed.



Empty the Garbage

Shortly before end of shift, empty the rubbish container(s), tie the bags and place in back or take to the dumpster.


Ice Bin Image of Ice Bucket

Top off the ice bin at the soda machine.


Dishes and Dish MachineImage of Checklist

Finish the dishes at the end of the shift and put them away.

  • Pull the "scrap tray" and empty it
  • Wipe down dishwasher tables and overhead racks
  • Empty the silverware soak tray and refill it

Red & Green Buckets

Keep clean and sanitized terry towels ready for use.

Soapy WaterImage of Soapy Bucket

Empty and refill the green Kleen-Pail with soapy water from the dispenser. 

Bleach WaterImage of Sanitizer Bucket

Empty and refill the red Kleen-Pail with bleach and water from the dispenser.

Hang Wet Towels to DryImage of Linen Bag

At end of shift, hang excess towels to dry and reuse for dirty jobs.

At end of shift, hang excess towels to dry and reuse for dirty jobs.