CHCCC - closing checklist

Fill all candles

All salt shakers filled and cleaned

Full detailing of squirrel stations + stocked

Dining table set. 40's upward.

Garbages removed and area wiped down

Straw inserts run through dish (both backbar stations)

Booth cheeks wiped wiped down

PDR setup for the next day

Billfolds wiped. All menus (including dessert) consolidated at host stand

All water jugs run through dish, consolidated in the pass-thru

Debit terminals returned to appropriate bases

All heaters turned off

All water jugs put through dish and consolidated in the pass-thru

Garbages removed and area wiped down

Trays returned. Run through dish

Trays returned. Run through dish

Straw inserts (patio bar) through dish.

Patio cubes charging

Debit terminals brought inside with matching bases

Billfolds wiped down. All menus (including dessert) consolidated at host stand.

Tables wiped (flashlight check), in proper position

Nearly place squirrel terminals indoors

Fire pit turned off and cover placed on top

Buss bin drawers wiped down

Salt shakers filled.

Tables unset

All water jugs run through dish and consolidated in the pass-thru

Trays returned and wiped. Run through dish

Straw inserts run through dish (both main bar stations)

Full detailing of squirrel stations and stocked

Garbages removed and area wiped down

Debit terminals with matching bases

Booth cheeks wiped down nightly. Chairs and tables wiped down.

Salts filled.

All liquor bottles wiped down

Drains sanitized and scrubbed

All bar floors swept and mopped

Behind glass washer cleaned and area wiped down (main bar)

Garbages removed and wiped down

All stainless cleaned, including sinks

All mic's returned

Leave all cutting boards up to dry

All wine removed and stainless wiped underneath

Check weekly duty was completed

All menus wiped and audited. (Counted on Sunday)

Host stand drawers and cubbies cleaned and organized

Umbrella holders cleaned out (use flashlight)

Front mushroom heaters cleaned out

Over head heater turned off

Waiting area booth cheeks wiped down.

Above heat lamps wiped

Drain under pop machines sanitized and scrubbed

Expo stock with final walk through

Coffee machines turned off. Clean behind. Urn cleaner used

Debit terminals with matching bases (301,302,305,306)

Countertop wiped down

Ensure pop machines properly shut down and cleaned

Drawers locked (pay cheques + tips returned to office)

Squirrels + phones + QSR screens wiped down (expo and coordinating stand)

All garbage removed/dishes brought up

Countertop sanitizes

Adding machines all downstairs

Cloths / aprons in linen bin (closing chef)

Office cleared of debris. Leave garbage outside office.

Refer to checklist on E-Level.

Final check of hobbit hole (ensure no empty pop syrup boxes are left)