Hickory's MIT Close Certification

Does the MIT have their hamburger stand?

Do they know the Fire Assembly Point?

Do they know where the Gas/Water/Electricity cut off points are?

Were they on the floor 5 minutes before their shift started?

Are they in correct uniform?

DO THEY KNOW THE ALLERGY PROCEDURE?

Do they show a good understanding of ProNett?

Do they talk through Yumpingo and complete a HIG when pouching team out?

Have they correctly declared the pouches?

Have they floated the pouches with the correct denominations and recorded on Aztec?

Have the counted the till?

Have they floated the till on the system to £200?

Have they recorded the banking on the system?

HAVE THEY PUT THE BANKING IN THE CORRECT BANKING BACK / WORKED TO THE NEW SOP?

HAVE THEY COUNTED THE SAFE FLOAT TO £500?

WAS THE CASH OFFICE DOOR LOCKED AT ALL TIMES?

HAVE ALL BOH CODED AREAS REMAINED LOCKED?

Can they pull reports from Aztec?

Can they record miscellaneous expenses properly?

Have they reported the figures correctly on roadmap?

Have they completed their BlackBook summary and included all correct attachments?

HAVE THEY FILLED IN THE FINANCIAL BOARD?

Have they clocked team in and out on Fourth correctly to reflect their shift?

Have they put all Yumpingos on charge and reset them?

Have they put the allergy tablets on charge?

HAVE ALL SHEILD CHECKS BEEN COMPLETED?

Have they written a handover for the next manager?

HAVE THEY CHECKED ALL LABELS?

Have they checked all touch points?

HAVE THEY CHECKED THE KITCHEN DIARY ENSURING THEY LOOK AT DELIVERIES / TEMP CHECKS / CORRECTIVE ACTIONS?

Have they checked for 85s / 86s?

HAVE THEY CHECKED THE SINKS ARE ALL CLEAN AND HAVE SOAP & BLUE ROLL AVAILABLE?

DOES EVERY STATION HAVE A BOTTLE OF SANITISER AND DEGREASER?

HAVE THEY CHECKED THERE IS NO STAGNANT WATER OR DIRTY MOP HEADS IN KITCHEN?

HAVE THEY CHECKED ALL LABELS?

Have they checked all touch points?

HAVE THEY CHECKED AND SIGNED THE BAR PAPERWORK?

Have they checked for 85s / 86s?

HAVE THEY CHECKED THAT ALL HAND WASH SINKS ARE CLEAN AND HAVE SOAP & BLUE ROLL AVAILABLE?

DOES EVERY STATION HAVE A BOTTLE OF SANITISER?

HAVE THEY CHECKED THERE IS NO STAGNANT WATER OR DIRTY MOP HEADS IN THE BAR AREA

Are the spirits locked away?

Is the cellar tidy and has all stock been put away?

IS ANY STOCK ON THE FLOOR?

IS THE CELLAR HATCH CLOSED AND LOCKED?

Have they completed the floor walk off?

Is the correct POS up around the restaurant?

Has the host breakdown been completed?

Has the expo breakdown been completed?

Has the outside been broken down correctly?

IS ALL FLOOR PAPERWORK COMPLETED INCLUDING TOUCH POINT SHEET?

Have all doors / windows / entry points been locked and secured correctly?

Has the alarm been set?

Any other feedback / comments?