| Item |
Time |
Complete? |
|
Refresh All Soups
1) Pour
the chili into a clean pot and wash the dirty pot; 2) if the chili or soup-of-day is too thick add a little hot water; 3)
make new chicken soup if it has mushy noodles or cloudy broth; 4) if the soup-of-day is sold out, unplug the heater and remove and wash the
pot.
1st SHIFT
Prepare
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 |
|
1st SHIFT
Deep
Clean - Friday
Exchange Sugar Jars - Locate bin of backup sugar jars which should be equal to the number of table setups, pour sugar from jars into the backup jars, wash dirty jars and lids and put away in the bin in back.
|
Early |
|
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 |
|
Dessert Fridge
Wipe out the the cooler including the door
glass, both sides.
Discard desserts seven (7) or more days old.
List those on the waste report. Add new plated
desserts from the back freezer, add a date sticker
to each piece. Restock bottled beverages. |
Early |
|
Prep Work
Refer to the prepwork intake report
on the bulletin board and work with the
cook to complete it all. See Prep Work Instructions, click
here.
|
Start Early- work at it throughout
shift
|
|
Meal
Breaks
Start first break right at the
beginning of the window (8-10 am). Breaks are
mandatory.
Tables must be set and dishes caught up
before each break. |
8-10 am
|
|
Red Bucket
Empty
and refill every two hours or as needed. (Keep wiping
towels stored in the red bucket at all times, not
lying around in view of customers.)
|
Every two hours |
|
Silverware Wrapped
Wrap
early and often during the shift and make sure
there are two (2) full bins at
end of shift |
Early and often |
|
Beverage Machines
Wipe
down each machine: 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 under and
around machines back to wall. |
Early |
|
Stock the Front
Stock early and often, and final stock
for the next shift. See desired stock
levels, click
here, or to leave feedback to the
manager when someone understocks, click
here. |
Early and as necessary |
|
Soup Station
Check the chili and chicken
soup and get new going as needed. Wipe the soup area. If
the soup of the day is sold out, unplug the heater
and pull the pot.
|
During shift cleanup |
|
Table Setups -
Filled and Clean
Go
around with the sugar can, the creamer box, the
jelly box and a sanitized wiping cloth.
Refill the sugar jars, the creamer bowls,
and the jelly caddies. Wipe the
ketchup & mustard,
the sugar jar, the salt
& peppers, and the menus. |
During shift cleanup
|
|
Tables Set
Between
customers keep tables set with placemats and
silverware bundle, table tent in middle.
|
Always and before going home
|
|
Sweep
Sweep
as needed and pick up what you sweep. |
During shift cleanup
|
|
Garbage
Empty the garbage. Pull the bags, tie bags and place in back or
take to the dumpster. |
Before leaving |
|
Ice Bin
Top
it off. |
Before leaving |
|
Dishes, Buckets,
Towels
1)
Wash and put away all dishes and silverware; 2)
pull the "scrap tray" and empty it; 3)
empty and refill the silverware soak tray, empty
and refill the red
and green
buckets; 4) hang excess towels
above linen bag to dry for later use. |
Before leaving |
|