Hickory's MIT Open 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?

Have they counted the till?

Have they recounted the banking from the previous night?

Have they counted the safe float?

HAVE THE POUCHES GOT THE CORRECT FLOAT WITH THE CORRECT DENOMINATIONS?

WAS THE CASH OFFICE DOOR LOCKED AT ALL TIMES?

WERE ALL BOH CODED AREAS LOCKED?

HAVE THEY CHECKED AND PRINTED TODAY'S TEAM SHEET?

Have they completed the team sheet for the following day?

HAVE THEY PRINTED AND HIGHLIGHTED THE BOOKING SHEET?

Have they checked Yumpingo and put an action plan in place for the day?

Do they know what the Sport is for the day?

Is the Allergy tablet fully charged and loaded?

Are the Yumpingo tablets charged and on sections?

HAVE THE RISKPROOF / SHIELD AM CHECKS BEEN COMPLETED BY 2PM?

Have they checked out the cleaners and given feedback?

HAVE THEY SENT THE ROTA MESSAGE TO TEAM WHATSAPP BY 12PM?

Have they conducted a MGMT / team huddle?

Have they completed a Kitchen Taste Test?

HAVE THEY CHECKED ALL LABELS IN THE KITCHEN?

Have they checked all touch points?

HAVE THEY CHECKED THE KITCHEN DIARY?

Have they checked for 85's and 86's?

HAVE THEY CHECKED THE SINKS ALL HAVE SOAP AND BLUE ROLL?

DOES EVERY STATION HAVE A BOTTLE OF SANITISER AND DEGREASER?

HAVE THEY CHECKED ALL FIRE DOORS ARE SHUT BUT NOT LOCKED OR BLOCKED?

Has a bar taste test been completed?

Has the manager completed a pour test prior to opening?

HAVE ALL BAR LABELS BEEN CHECKED?

Have they checked all bar touch points?

HAS THE BAR PAPERWORK BEEN CHECKED?

Has the bar been checked for 85's and 86's?

HAVE THEY CHECKED THAT HAND WASH SINKS HAVE SOAP AND BLUE ROLL?

DOES EVERY STATION HAVE A BOTTLE OF SANITISER?

ARE ALL FIRE EXITS CLOSED BUT UNLOCKED AND NOT BLOCKED?

Are all spirits locked away?

Is the cellar tidy?

IS THERE STOCK ON THE CELLAR FLOOR?

Is the cellar hatch closed and locked?

Is the drop mat upright / vertical?

Have they completed the floor walk off?

Is the floor set up to brand standard?

Are all lightbulbs working and on the right setting for the day?

Is the correct POS up around the restaurant?

Is host station set up for the day?

Is expo station set up for the day?

Is the cinema room set up?

Is outside set up correctly according to weather?

ARE ALL FIRE EXIT DOORS CLOSED BUT NOT LOCKED OR BLOCKED?

IS ALL FLOOR PAPERWORK SIGNED?

HAS THE DAILY INFORMATION SHEET BEEN FILLED IN?