| Item |
Time |
Complete? |
1st SHIFT
Deep
Clean
Thursday: 1) Jelly Caddies: Gather caddies, remove jellies, wash caddies in dish machine, dry and return to tables, refill with jellies; 2) Combine Mustards and Wash Caps: Gather all mustards; remove caps, combine mustards, wash caps and put back on. |
Early |
|
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 |
|
| ALL SHIFTS |
Soup Refresh
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. |
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 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 |
|
Prep Work
Refer the the prepwork intake report and work
with the cook to complete the prepwork.
|
|
|
| Meal
Breaks Start first break right at the
beginning of the "window". Breaks are
mandatory.
Tables must be set and dishes caught up
before each break. |
1st: 8-10
2nd: 3-5
3rd:
12-1
|
|
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 |
|
Silverware Wrapped
Wrap
early and often during the shift and make sure
there are two (2) full bins at
end of shift |
Early |
|
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. |
Early |
|
Stock the Front
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. Click
for stock levels |
Early |
|
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. |
Early |
|
Table Setups -
Clean & Fill
Do
in place rather than to gather the items. Get a
sanitized wiping cloth, the sugar can, the creamer
box, and the jelly box. Visit each setup and wipe
and fill the sugar jar, fill the creamer bowl,
the jelly caddies, then wipe the ketchup &
mustard bottles, the salt & peppers, and the
menus - both sides. |
Early |
|
Tables Set
Tables
to be set at all times with placemats and
silverware bundle, table tent in the middle.
|
Early |
|
Sweep
Sweep
paper and litter as needed, and pick up what you
sweep don't leave in a corner somewhere. |
Early |
|
Empty the Garbage
Pull the rubbish bags, tie the bags and
place in back or take to the dumpster. |
Early |
|
Ice Bin
Top
off the soda machine ice bin. |
Early |
|
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. |
Early |
|