Title Page
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Prepared by
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Conducted on
Maid Market Closing Check List:
Maid Market Closing Check List:
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Drain coffee pots & trays, wipe underneath them, set new filter & coffee in them ready to go.
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Fill mason jar w/water.
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Restock sleeves in drawer
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Drip coffee packets
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Check Teas
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Please provide a picture of completion
Between the coffee pots and the espresso machines:
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Leave 3 large, 4 medium hot cups w/sleeves upside down ready to go.
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Stack the hot cups as high as the bean container on the espresso machine plus put sleeves on them.
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Put a stack of hot lids in front of the drink printer, between the coffee pots, in the cup holder & a stack on the top each espresso machine on the right side.
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Put small stacks of large & medium cold cup lids under both machines
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Put a small stack of small lids ones on the top of the 2nd espresso machine on the left side.
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Put one steam pitcher on top of each machine. Put the other steam pitcher one on each silver rack.
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Wipe off the top of the espresso machines & refill beans. Make sure bean tub (w/blue lid is full.)
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Use one tablet & follow direction for cleaning the espresso machine. (Tablets under sink)
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Please provide a picture of completion
On the counter:
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Fill all cups hot & cold plus lids ((do not over fill the small cups))
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fill the 2 straw cups.
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Fill all syrups, and sauces, on the counter includes strawberry, coffee, &cream syrups
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Mary any syrup or sauces together don’t leave partial ones open.
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Wash the bottles & the stand plus wipe under the tray that they sit in. (They get sticky)
Small Refrigerator: (in this order from left to right)
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Please provide a picture of completion
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Wipe out and restock little refrigerator
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Top shelf: 1 lemonade, 1 of each refresher, 5 Coconut Milk, 6 Chai, 6 Soy, 4 Almond Milk
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Bottom shelf: 3 full pitchers of cold brew, cold foam in the back, Strawberry bomb, 1 skim milk, 3 whole milk, 3 pitchers filled with half & half, 2 whip creams (aerosol cans).
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Please provide a picture of completion
In Cupboard (under the syrups):
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On the top shelf put an extra sleeve each of large & medium hot & cold cups
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On the 2nd shelf put an extra sleeve each of large & medium hot &cold lids.
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On the bottom shelf ONLY SMALL cups & lids, behind those are the extra pumps.
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Please provide a picture of completion
Back room:
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Top shelf fill cup boxes with large& medium hot, cold cups & lid.
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Check storage room for supplies, let Peg know if you are running low or empty.
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Please provide a picture of completion
Milk Refrigerator:
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Move all milk from bottom shelf to top, remove milk out of boxes & restock the shelves. (Check dates)
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Please provide a picture of completion
Glass Refrigerator Case:
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Top shelf wines for now: when restock any foods put newest in the front
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2nd shelf 6 bottles of each Spring waters, caramel apples, turtles, eggs bites arrange them to look nice, 3 rows of donuts chocolate, apple, white, with 3 in each stack,
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3rd shelf bagel 5 plain, 3- 5 cinnamon raisins, sesame seed, poppy seed, onion
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When it is the weekend make sure there is a minimum of 5 of each.
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Muffins 4 rows stacked 2 each strawberry rhubarb, chocolate, blueberry, cinnamon walnut.
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On the weekend stack chocolate and blueberry 3 tall.
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Please provide a picture of completion
Market Shelves Market Refrigerator:
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Fully stock all product on an ongoing basis; pull forward & front items including cooler a freezer area.
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Please provide a picture of completion
Condiment Counter:
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Restock, overfill self serves area sugars, creamer,
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Stock candy bars.
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Wipe counters and microwave.
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Wipe all counter tops, drain, & clean sinks.
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Empty the trash, take out any boxes & replace bag. Clean inside of Trash Compartment
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Please provide a picture of completion
General Cleaning
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Empty and wipe down all sinks and wet wall
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Wipe and Clean all counters of spills and drips – use sanitizer often and at the end of every shift
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Sweep & mops floors on the shop & out on the floor with the products, you are welcome the us the swifter in the janitor closet it works great.
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mop the comfort mats
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pull the mats out of the way and mop the floor
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Dust all shelves
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Please provide a picture of completion
Check out:
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wipe off register and POS equipment with a damp cloth
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Check out procedure :Pull end of shift report: go to miscellaneous function, on the right side of the screens, “sever check out”, enter 0.0 (the first receipt that prints out titled “Employee Report”, relog in miscellaneous function “drawer check out” it will print a receipt. Take your closing check out sheet, recount your drawer, total amount, subtract from $300.00& that is your cash deposit which should be the same to your micro. Go the “Employee report” find “cash due” this is your micro amount (it should be the same as your deposit). Fill out cash drawer report put credit card receipts in the middle fold over in thirds, on the back staple the 2 reports to the top with the Employee report in front. Call anytime for needed help!
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Reset cash drawer: Close to these denominations:
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Bills : $20’- 60
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$10’s-40 to 50
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$5’s-80 to 100
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$1’s-30 to 40
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Coins: 2 rolls of quarters
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1 roll of dimes
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1 to 2 rolls of nickels
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2 rolls of pennies
This closing list has been developed to ensure each new day begins with a well-stocked and clean workstation. Our guests arrive Early each morning, often before we do to open the market. Which means they watch the opener’s every step. We don’t want that experience to appear chaotic and messy. Imagine walking into your favorite breakfast restaurant or doughnut shop and watching the employee haul out yesterday’s trash and then mop or wipe up milk spills from the day before. Imagine you are watching them do all of this just before they pour your coffee or juice and get you ready to eat. Additionally, the day shift has a LOT of additional duties to maintain during their shift (ie: receiving and putting away inventory.) The day shift employees do this work while serving guests during the busiest part of the day. A strong closing is your best way of supporting your teammates!!
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If a shift is very slow and you would like to know if you can leave early or close early YOU MUST obtain permission. You are not authorized to send each other home or dismiss one another from a shift. Before leaving your schedule shift early or closing early you must call or text: Peg 605-580-1720 and Tia 605-580-1724.
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You are required to perform these duties each and every closing shift. Clean! Fully Stocked! And Prepared! For the next day’s work is the standard.
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All of the task above have been completed and doubled checked
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Closers Name and Signature
