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.

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

Click the red item names below to see detailed instructions

Item Time Complete?
Today's Deep Clean Items
Click to see today's items
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.
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.
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.
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.
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.
Prep Work
Refer to the "Prepwork Intake Report" to see what needs to be done.
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
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
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
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
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
Tables Set
Tables to be set at all times with placemats and silverware bundle, table tent in the middle.
Before going home
Sweep paper and litter as needed. (Pick up what you sweep don't leave in a corner somewhere.)
Before going home
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