Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

OPENING PROCEDURES

FILL UP AS YOU GO

FACADE

  • Check the façade of the outlet; look for something unusual busted lights, broken windows etc. report immediately if there are issues

  • Open all doors ( report immediately if the door is unlocked)

  • Open the lights in the dining area

SET UP

  • Tables are arranged as per reservations (if any)

  • Floors are moped and dried

  • Tables & chairs are not wobbling

  • Set up Chemical for wiping Tables as well as sponge cloths

  • Tables & chairs are wiped down and clean

  • Tables are completely set up with :

  • Olive Oil Dispenser

  • Salt & Pepper Shaker

  • Centerpiece

  • Tent card &/or Menu

  • Side stations are filled with enough backup cutlery & crockery

  • Enough Dinner Napkins are in the side stations

  • Menu boards are clean

  • Cutlery Holders are set up in the side station

  • Toothpick holders are filled up

  • Cards with QR codes for Menu & Guest Reviews are set up

  • Enough menus are set up in the station

  • Enough bill folders are in the side station

  • POS machine & printer is working (do test prints if necessary)

  • Enough back up printer rolls are available

  • Shelves are wiped clean

  • Dessert Display is turned on; Display glass is wiped clean

  • Temperature record for the dessert display is recorded

CASHIER AREA

  • Cashier POS is turned On

  • Printer is working; enough back up rolls are available

  • Credit card machines are working; enough rolls are available

  • Home Delivery Printers are working; enough rolls are available

AMBIANCE

  • Floors are clean & dry

  • Music is turned On

  • AC is turned on at the correct temperature

  • Briefing is done 15 minutes before restaurant opens; Notes are logged

  • Checked by:

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