FOH checklist - kicthen checklist

Are the inside tables fully set up and clean? a) full sugar pots, b) Are the pepper & salt mils full, c) Do we have clean menus and table talkers displayed on the tables? Are the chairs & booths clean?

Is the outside fully set up, with clean tables & chairs and banners?

Available and on-hand trays with sauces (mayo, ketchup, brown sauce, butter & jam) set up?

Do we have orange juice on the up floors?

Tap water set up? Bottles and glasses ready?

Cakes display – looking vibrant and sexy - does it shout WOW, buy me? Are the whole round cakes marked with slices? Do we have all cakes labelled with their names?

Do we have tongs, plates & t/a bags available?

High Chairs clean and in good condition?

Does the menu stand in place with clean menus? Are children's menus available?

Are the toilets sparkling? a) Floor clear of rubbish, b) Sanitary bins not overflowing, c) Toilet paper / hot and cold water available?

Is the cafe ambience correct? Light and Music Levels?

Light bulb check - Whole site and BOH?

Is the floor swept and not damaged/greasy/wet?

Is the staff sparkling, with the correct uniform?

Are all doors swinging freely and fire doors not obstructed?

Are all Fire Extinguishers intact and in correct positions?

Have all the deliveries putted away following FIFO?

Is the staff following the table plan / secondary jobs given on the cheat sheet?

Do we know the forecast sales for the day?

Check bookings for the day and make sure that all team is aware.

Ensure the team fills the iAuditor and follows the correct Stokes Opening Procedures.

Check all orders are done, and any outstanding Maintenance is followed up.

Ensure the team fills the iAuditor and follows the correct Stokes Opening Procedures.

Do a quick fridge/label check. All labels need to be filled as per Stokes guidelines.

Speak with the Chef in charge – check bookings/staff levels/prep levels/supplier issues and menu items out of stock.

Check all equipment is working correctly and that hot and cold water is available.

Check general cleanliness and is the staff using the correct uniforms – non-slip shoes, hats & aprons?