CLOSING CHECKLIST

Everyone is responsible for doing the work, but the cashier is the responsible party for submitting this checklist.

Closer

Your 5-digit POS number: (required):

Lock Door*

Do not lock the door until the closing time. If you lock earlier, it will ruin the last 30 minutes or more of business. Lock, and the last customers can finish their food and leave on their own while you do the closing.

* Insert key, turn key left 1/4 turn to about 9 o'clock, remove key.

Sign for Door

There are several "Closed Signs" each with a different Reopening Time. Which reopening time are you posting in the door? Image of Closed Signs

6 am
2 pm
6 pm
10 pm

Cash Drawer

Cashier out and leave register drawer standing open with the $70.xx

Chili and Soups

For a full closing (six or more hours), transfer Chili and Chicken Soup to clean pots, cover and refrigerate.
For a short closing (less than six hours), transfer Chili and Chicken Soup to clean pots and leave warming