| 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. |
Early |
|
Deep
Clean - Saturday
Menu Holders - Push condiments aside, wipe inside and outside of menu holders, lay menu flat and wipe both sides. |
Early |
|
Door Glass
Spray
with glass cleaner and wipe prints with paper towel. |
Early |
|
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. |
Early |
|
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. |
Always |
|
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. |
Early |
|
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 |
|
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 |
|