Server Shift Duties Checklist

Cashier, slide buttons over as you complete the work, then scroll down and submit by end of shift. If it's not submitted, your work in not considered complete.

Touch any red item title below for detailed instructions
Item Time Complete?

Refresh Soups
1) Pour the chili into a clean pot and wash the dirty pot; 2) check chili and soup-of-day, if is too thick add a little hot water; 3) make new chicken soup if noodles mushy or broth cloudy; 4) if the soup-of-day is sold out, unplug the heater, remove and wash the pot.

Prepare Soup Heaters
Pull each soup one by one, take heater to sink, pour out water, scrub inside, add fresh water. Return heaters and the soups/chili.
Deep Clean - Saturday
Menu Holders - Push condiments aside, wipe inside and outside of menu holders, lay menu flat and wipe both sides.
Door Glass
Spray with glass cleaner and wipe prints with paper towel.
Desserts Fridge
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.
Meal Breaks
Start first break right at the beginning of the window (8-10 am). 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

Red Bucket
Empty and refill every two hours or as needed.
Every two hours
Tables Set
Immediately after customers leave, set with placemats and silverware, table tent in middle.
Silverware Wrapped
Leave next shift with two full bins and all other silverware washed and put away.
Early and often
Beverage Machines
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.
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
Soup Station
Checked and cleaned: New Chili and chicken soup going as needed. Soup area wiped.
During shift cleanup
Table Setups (Fill & Clean)
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, and the menus.
During shift cleanup
Sweep & Empty Garbage
Sweep floors as needed and sweepings picked up.  Pull, bags, tie up, and place in back or take to dumpster.
Before leaving
Ice Bin
Top off.
Before leaving
Dishes, 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

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

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