| Item |
Time |
Complete? |
Refresh Soups
1) Pour
the chili into a clean pot, and wash the dirty pot; 2) Check if the chili or soup-of-day is too thick and add a little hot water; 3)
if chicken soup noodles mushy or broth cloudy, dump and make new; 4) if the soup-of-day is sold out, unplug the heater and remove and wash the
pot. |
Early |
|
Door Glass
Spray
with glass cleaner and wipe prints with paper towel. |
Early |
|
Desserts Fridge
Clean
and stock this. Wipe inside and the door
glass. Discard desserts
seven (7) or more days old. Add new from back
freezer, put date sticker on each piece. Restock
bottled beverages. |
Early |
|
Prep Work
Help the cook with prep work. Refer to the "Prep
Work Intake Report". See "Prep Work
Item Instructions", click
here.
|
Start Early
|
|
Meal
Breaks
Start first break right at the
beginning of the window (3-5 pm). Breaks are
mandatory. $$ Order your food on the POS before preparing it $$.
Tables must be set and dishes caught up
before each break. |
3-5 pm
|
|
Stock
Click to see required stock levels. Or to
leave feedback to the manager when someone
under-stocks for you, click
here. |
Early and as necessary |
|
Red Bucket
Empty
and refill every two hours or as needed. |
Every two hours |
|
Set Tables
Immediately after customers leave,
set with placemats and
table tent in middle. |
Always |
|
Beverage Machines
Clean
these. 1) Coffee Machine - wipe
down including spray head area; 2) Hot
Choc Machine - flush machine and wash
drip tray; 3) Soda Machine -
remove "heads"
and wash, then pour half gallon
hot water in drain; 4)
OJ Machine - flush machine and wash
drip tray; 5) Wipe counter back
to wall. |
Early |
|
Clean Soup Station
New Chili
and Chicken soup going as
needed. If the soup of the day is sold out, pull pot and unplug heater. Soup heaters and area wiped.
|
During shift cleanup |
|
Table Setups
(Condiments and Menus)
Clean
and Fill. Visit each setup with the sugar can,
creamer box, jelly box and a sanitized wiping
cloth. Refill the sugar jars, the creamer bowls,
and the jelly caddies; then wipe the ketchup &
mustards, the sugar jars, the & peppers. Wipe
the menus. |
During shift cleanup
|
|
Empty Garbage
& Sweep Floor
Pull, bags, tie up, and place in back or
take to dumpster. Sweep
floors and pick up sweepings. |
Before leaving
|
|
Top Off Ice Bin
|
Before leaving |
|
Dishes, Silverware, Buckets,
Towels
Servers and Cooks do dishes. Both must make sure: 1)
Dishes are washed and put away; 2) "scrap
tray" emptied; 3) silverware
soak tray emptied and refilled; 4) red
& green buckets emptied and refilled; 5)
excess towels hung above linen bag to dry for
later use. |
Before leaving |
|