Morning checklist
What does this form include?
This form contains 13 sections:
Manager beginning of Shift
- Preview previous shift closings, paperwork, notes and email manager on previous duty any discrepancies.
- Check schedule of Staff that is working
- Check catering orders and assign deliveries
- Count cash drawer
- Menus filled
- Have 6 Pens and 2 Sharpies (Sharpies at Expo Table)
- Ring in catering orders and communicate with kitchen staff time needed ready
- Check dish machine soap buckets downstairs (3 buckets)
- Fill out Temperature Log FOH and BOH
- Reset iPad
- Unlock Front and Back Gate
Deli Cases and Pasta Freezer
- Unwrap deli salads and place in new containers
- Stock small dessert and deli salad plates at the end of each deli case
- Arrange signs CORRECTLY in deli case and dessert case
- Place serving utensils in All deli salads, olives, trays and cookies
- Fill desserts case and cookie trays
- Turn Lights On Deli Cases
- Wipe off all glass on deli cases (front and back) / pasta freezer/ beverage cooler
- Lay down Cupini's rug
Kitchen Area
- Place Ladles in Soup Containers
- Make sure soup bread is ready
- Fill Cheese and Parsley Shakers for Expo Station
- Sanitizer buckets are filled
Outside Front and Alley
- Clean front door window, side door window and DiPardo room side door window (inside and out)
- Chalkboard is outside unless when raining
- Set up tables outside with umbrellas
- Stock To Go utensils and napkins
Espresso Station
- Check that the small Fridge at Espresso has 1 Gallon Milk and 1 Gallon Skim Milk
- Make sure espresso is ground and Ready (Decaf and Regular)
- Stock Coffee Cups
- Stock Espresso Cups
- Stock Metal Steam Pitcher
- Have cake knive and towel
Soda/ Coffee Station
- 4 Buckets of Ice for soda machine
- Brew 2 Pots of Regular and 1 Decaf Coffee
- Brew Iced Tea Regular and Sweet stir sweetener and taste
- Full Bowl of cut Lemons with Tongs
- Full Bowl of Creamers for coffee
- Assemble fountain machine move everything and wipe then assemble
- Fill silverware and napkins dispensers
- Wipe down drank station
Dinning Room Tables/ Bus Station
- Check tables- clean table clothes and clean butcher paper on all tables
- Tables are stable (not wobbling)
- Salt and pepper on each table (clean)
- Check Freshness of Flowers Change Water Monday, Wednesday, Friday and Sunday
- Grated cheese and pepper flakes are on some tables filled and clean
- Bring out 4 bus tubs (clean ones)
- Wipe down bugs in front window
Bathrooms
- Check bathrooms- cleanliness and tidy.
- 3 Rolls of Toilet Paper
- Soap
- Paper Towels
- Trash is Empty
- Sink wiped and clean
- Mirror clean
Dinning Room Manager Check
- Do a walk threw dinning room and check soda station, tables and all lights are working.
- Turn Radio and Tv on
Front of Deli Area Manager Check
- Set up sample table
- Check front deli area for cleanliness, food labels are in place, deli cases are wiped and clean,
- Check specials and post on special board (soups and deli items)
- Open sign is on
- Walk around the building to make sure everything is clean and ready for opperation
Food Runner and Manager during Shift
- Dust retail shelves
- Restock silverware and cups
Checkout for Food Runner
- Restock silverware
- Restock napkin dispenser
- 2 buckets of ice
- Refill lemons and soda station
- Bring all bus tubs to kitchen and replace with 4 clean ones
- Spot sweep under tables in dinning room
- All tables cleaned with new butcher paper (outside tables cleaned)
- Tables organized salt, pepper and cheese wiped down and placed in middle of table
AM Closing Managers Checklist
- Restock silverware
- Bring all bus tubs to kitchen and replace with 4 clean ones
- All tables cleaned with new butcher paper (outside tables cleaned)
- Tables organized salt, pepper and cheese wiped down and placed in middle of table
- Go over catering, deliveries or operations that will take place in evening shift
- Adjust Tips at end of shift. Can only be done once!
- Count down drawer/ disburse tips/ fill out cash sheet/ place drop upstairs
Use this template