Server Shift Duties Checklist

The Cashier is responsible for checking off each item and submitting this form by end of shift. If it's not submitted, it's not considered complete. If there are two servers on duty, the cashier/server and the other a server, should work together to complete the list, but the Cashier is responsible for submitting the form.

Click the red item names below to see detailed instructions
Item Time Complete?

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.

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.
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.
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. 
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.
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. 
Silverware Wrapped
Wrap early and often during the shift and make sure there are two (2) full bins at end of shift
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.
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
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.
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.
Tables Set
Tables to be set at all times with placemats and silverware bundle, table tent in the middle.
Sweep paper and litter as needed, and pick up what you sweep don't leave in a corner somewhere.
Empty the Garbage
Pull the rubbish bags, tie the bags and place in back or take to the dumpster.
Ice Bin
Top off the soda machine ice bin.
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.

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

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