Server Shift Duties Checklist
Reference-Touch:   Menu

Touch the buttons as you complete the task, then scroll down and submit by end of shift.Down Arrow Image

Touch any red item title below for detailed instructions
Item Time Complete?
Refresh Chili & Soups
1) Pour the chili into a clean pot and wash the dirty pot; 2) Check if the chili and soup-of-day is too thick and add a little hot water; 3) if chicken soup noodles mushy or broth cloudy, make new, dump old; 4) if the soup-of-day is sold out, unplug the heater and remove and wash the pot.
Door Glass
Spray with glass cleaner and wipe finger with paper towel.
Desserts Fridge
Clean and stock it. Wipe out and wipe the door glass. Discard desserts seven (7) or more days old. Add new desserts from back freezer. Put date sticker on each piece. Restock bottled beverages.
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
$$ Order your food on the POS before preparing it $$. Tables must be set and dishes caught up before each break.
12-1 am

Click here to see required stock levels. Or to leave feedback to the manager when someone under-stocks, click here.
Early and as necessary
Red Bucket
Empty and refill at least every two hours.
Every two hours
Set Tables
As soon as customers leave, set with placemats and table tent in middle.
Beverage Machines
Clean: 1) Coffee Machine - wipe down including spray head area; 2) Hot Choc Machine - flush and wash drip tray; 3) Soda Machine - remove "heads" and wash, and pour half gallon hot water in drain; 4) OJ Machine - flush machine and wash drip tray; 5) Wipe counter back to wall.
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)
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 both do dishes! 1) Dishes 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 © 2022 Aldridge, Inc.
The material in this site cannot be republished either online or offline, without our permission.