Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
OPENING PROCEDURES
FILL UP AS YOU GO
FACADE
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Check the façade of the outlet; look for something unusual busted lights, broken windows etc. report immediately if there are issues
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Open all doors ( report immediately if the door is unlocked)
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Open the lights in the dining area
SET UP
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Tables are arranged as per reservations (if any)
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Floors are moped and dried
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Tables & chairs are not wobbling
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Set up Chemical for wiping Tables as well as sponge cloths
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Tables & chairs are wiped down and clean
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Tables are completely set up with :
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Olive Oil Dispenser
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Salt & Pepper Shaker
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Centerpiece
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Tent card &/or Menu
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Side stations are filled with enough backup cutlery & crockery
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Enough Dinner Napkins are in the side stations
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Menu boards are clean
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Cutlery Holders are set up in the side station
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Toothpick holders are filled up
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Cards with QR codes for Menu & Guest Reviews are set up
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Enough menus are set up in the station
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Enough bill folders are in the side station
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POS machine & printer is working (do test prints if necessary)
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Enough back up printer rolls are available
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Shelves are wiped clean
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Dessert Display is turned on; Display glass is wiped clean
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Temperature record for the dessert display is recorded
CASHIER AREA
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Cashier POS is turned On
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Printer is working; enough back up rolls are available
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Credit card machines are working; enough rolls are available
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Home Delivery Printers are working; enough rolls are available
AMBIANCE
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Floors are clean & dry
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Music is turned On
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AC is turned on at the correct temperature
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Briefing is done 15 minutes before restaurant opens; Notes are logged
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Checked by: