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 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

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




Closing Checklist
Copyright © 2021 Aldridge, Inc.
The material in this site cannot be republished either online or offline, without our permission.
menu