Cupini's Morning Checklist Monday-Saturday

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Manager beginning of Shift

• Monday- 1. Get paper order done

  Yes

  No

  N/A

• Monday- 2. Set up register for $5.00 Mondays

  Yes

  No

  N/A

• Monday- 3. Have DiPardo Room ready for overflow

  Yes

  No

  N/A

• Monday- 4. Mass email sent out

  Yes

  No

  N/A

• Tuesday- 1. Change register back to original pricing.

  Yes

  No

  N/A

• Wednesday 1. DiPardo room set and ready for BNI

  Yes

  No

  N/A

• Friday- 1. DiPardo Room is set and ready for Friday lunch group

  Yes

  No

  N/A

• Check schedule of Staff that is working

  Yes

  No

  N/A

• Check catering orders and assign deliveries

  Yes

  No

  N/A

• Check mytimestation that all hours are correct

  Yes

  No

  N/A

• Labor reports emailed

  Yes

  No

  N/A

• Facebook post sent out

  Yes

  No

  N/A

• Ring in catering orders and communicate with kitchen staff time needed ready

  Yes

  No

  N/A

• Fill out Temperature Log FOH and BOH

  Yes

  No

  N/A

• Preview previous shift closings, paperwork, notes and email manager on previous duty any discrepancies.

  Yes

  No

  N/A

• Count cash drawer

  Yes

  No

  N/A

• Menus filled

  Yes

  No

  N/A

• Have 6 Pens and 2 Sharpies (Sharpies at Expo Table)

  Yes

  No

  N/A

• Check dish machine soap buckets downstairs (3 buckets)

  Yes

  No

  N/A

• Specials and soups are on special board

  Yes

  No

  N/A

• Reset iPad

  Yes

  No

  N/A

• Unlock Front and Back Gate

  Yes

  No

  N/A

• Get AM FOH todo items

  Yes

  No

  N/A

• Got PM FOH todo items

  Yes

  No

  N/A

• Get BOH todo items done

  Yes

  No

  N/A

Food Runner FOH Checklist Before OPENING

Deli Cases and Pasta Freezer

• Unwrap deli salads and place in new containers

  Yes

  No

  N/A

• Stock small dessert and deli salad plates at the end of each deli case

  Yes

  No

  N/A

• Arrange signs CORRECTLY in deli case and dessert case

  Yes

  No

  N/A

• Place serving utensils in All deli salads, olives, trays and cookies

  Yes

  No

  N/A

• Cannolis are made 12 minimum.

  Yes

  No

  N/A

• Fill desserts case and cookie trays (look clean and organized)

  Yes

  No

  N/A

• Turn Lights On Deli Cases

  Yes

  No

  N/A

• Wipe off all glass on deli cases (front and back) / pasta freezer/ beverage cooler

  Yes

  No

  N/A

• Wine glass rack is full of wine glasses. Check that they are polished and ready.

  Yes

  No

  N/A

• Lay down Cupini's rug

  Yes

  No

  N/A

Kitchen Area

• Place Ladles in Soup Containers

  Yes

  No

  N/A

• Make sure soup bread is ready

  Yes

  No

  N/A

• Fill Cheese and Parsley Shakers for Expo Station

  Yes

  No

  N/A

• Sanitizer buckets are filled

  Yes

  No

  N/A

Outside Front and Alley

• Check Cleanliness. Sweep if needed.

  Yes

  No

  N/A

• Clean front door window, side door window and DiPardo room side door window (inside and out)

  Yes

  No

  N/A

• Chalkboard is outside unless when raining

  Yes

  No

  N/A

• Set up tables outside with umbrellas

  Yes

  No

  N/A

• Stock To Go utensils and napkins

  Yes

  No

  N/A

• Water flowers outside

  Yes

  No

  N/A

Espresso Station

• To go utensils and napkins full on front bar

  Yes

  No

  N/A

• Check that the small Fridge at Espresso has 1 Gallon Milk and 1 Gallon Skim Milk

  Yes

  No

  N/A

• Make sure espresso is ground and Ready (Decaf and Regular)

  Yes

  No

  N/A

• Stock Coffee Cups

  Yes

  No

  N/A

• Stock Espresso Cups

  Yes

  No

  N/A

• Stock Metal Steam Pitcher

  Yes

  No

  N/A

• Have cake knive and towel

  Yes

  No

  N/A

Food Runner Dining Room Set Up Before OPENING

Soda/ Coffee Station

• 4 Buckets of Ice for soda machine

  Yes

  No

  N/A

• Brew 2 Pots of Regular and 1 Decaf Coffee

  Yes

  No

  N/A

• Brew Iced Tea Regular and Sweet stir sweetener and taste

  Yes

  No

  N/A

• Full Bowl of cut Lemons with Tongs

  Yes

  No

  N/A

• Full Bowl of Creamers for coffee

  Yes

  No

  N/A

Run each soda Line for 10 seconds. Clear the old syrup in lines.

• Assemble fountain machine move everything and wipe then assemble

  Yes

  No

  N/A

• Fill silverware, napkins dispensers, straws, creamer and sugars full.

  Yes

  No

  N/A

• Wipe down drank station

  Yes

  No

  N/A

• Sliding door under soda machine closed

  Yes

  No

  N/A

Dinning Room Tables/ Bus Station

• Check tables- clean table clothes and clean butcher paper on all tables

  Yes

  No

  N/A

• Tables are stable (not wobbling)

  Yes

  No

  N/A

• Salt and pepper on each table (clean)

  Yes

  No

  N/A

• Check Freshness of Flowers Change Water Monday, Wednesday, Friday and Sunday

  Yes

  No

  N/A

• Grated cheese and pepper flakes are on some tables filled and clean

  Yes

  No

  N/A

• Bring out 4 bus tubs (clean ones)

  Yes

  No

  N/A

• Wipe down bugs in front window

  Yes

  No

  N/A

Manager before OPENING

Bathrooms

• Check bathrooms- cleanliness and tidy.

  Yes

  No

  N/A

• 3 Rolls of Toilet Paper

  Yes

  No

  N/A

• Soap

  Yes

  No

  N/A

• Paper Towels

  Yes

  No

  N/A

• Trash is Empty

  Yes

  No

  N/A

• Sink wiped and clean

  Yes

  No

  N/A

• Mirror clean

  Yes

  No

  N/A

Dinning Room Manager Check

• Do a walk threw dinning room and check soda station, tables and all lights are working.

  Yes

  No

  N/A

• Turn Radio and Tv on

  Yes

  No

  N/A

Front of Deli Area Manager Check

• Set up sample table

  Yes

  No

  N/A

• Check front deli area for cleanliness, food labels are in place, deli cases are wiped and clean,

  Yes

  No

  N/A

• Check specials and post on special board (soups and deli items)

  Yes

  No

  N/A

• Open sign is on

  Yes

  No

  N/A

• Walk around the building to make sure everything is clean and ready for opperation

  Yes

  No

  N/A

Food Runner and Manager during Shift

• Dust retail shelves

  Yes

  No

  N/A

• Restock silverware and cups

  Yes

  No

  N/A

Checkout for Food Runner

• Restock silverware

  Yes

  No

  N/A

• Restock napkin dispenser

  Yes

  No

  N/A

• 2 buckets of ice

  Yes

  No

  N/A

• Refill lemons and soda station

  Yes

  No

  N/A

• Bring all bus tubs to kitchen and replace with 4 clean ones

  Yes

  No

  N/A

• Spot sweep under tables in dinning room

  Yes

  No

  N/A

• All tables cleaned with new butcher paper (outside tables cleaned)

  Yes

  No

  N/A

• Tables organized salt, pepper and cheese wiped down and placed in middle of table

  Yes

  No

  N/A

AM Closing Managers Checklist

• Restock silverware

  Yes

  No

  N/A

• Bring all bus tubs to kitchen and replace with 4 clean ones

  Yes

  No

  N/A

• All tables cleaned with new butcher paper (outside tables cleaned)

  Yes

  No

  N/A

• Tables organized salt, pepper and cheese wiped down and placed in middle of table

  Yes

  No

  N/A

• Go over catering, deliveries or operations that will take place in evening shift

  Yes

  No

  N/A

• Adjust Tips at end of shift. Don't leave for evening shift to do.

  Yes

  No

  N/A

• Count down drawer/ disburse tips/ fill out cash sheet/ place drop upstairs

  Yes

  No

  N/A