Keep wiping towels stored in the red bucket at all times. Don't leave towels lying around in view of customers.
Refresh the red bucket with bleach-water from the dispenser at the beginning of the shift and every two hours, more if necessary.
At the beginning of the shift, pour the chili into a clean pot and wash the dirty pot.
Add some hot water to the chili and to the soup-of-day if either one is too thick.
If the soup of the day has been sold, unplug the heater, and remove and wash the pot.
The first thing the customers see are the glass doors.
Keep the finger prints removed by regularly spraying with glass cleaner and paper towel.
Check the dates on the desserts. Discard any that are seven (7) or more days old.
List those discarded on the waste report.
Add new plated desserts from the back freezer, add a date sticker as well to each piece.
Stock bottled beverages as needed.
Wipe out the inside of the cooler and the door glass both sides.Beverage Machines
Wipe down the following beverage counter items starting on one end and working to the other:
If the soup of the day is gone, unplug the heater, empty the water, and scrub out the inside of the heater at the sink.
Wipe down the outside of each heater.
Wipe down the stainless steel counter.
The setups are the condiments at the tables.
Clean and fill the setups during the shift as follows:
Keep at it periodically during shift such that by end of shift you leave two bins for the next shift, plus all tables set.
Always return the tables to a set up status.
Placemats, silverware bundle, table tent in the middle.
Pick up paper and litter as you see it. Sweep the floors and spot mop as needed.
Shortly before end of shift, empty the rubbish container(s), tie the bags and place in back or take to the dumpster.
Top off the ice bin at the soda machine.