Title Page
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Conducted on
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Prepared by
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Location
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Turn on lights around venue, including under bar, som bar fridges and sign
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Complete toilet check – ensure vases are filled and clean. Sign off on sheet
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Turn on hot water urn
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Fly Spray the restaurant (especially bar area)
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Count float ($500) - note any discrepancies
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Check bookings for any early tables/bookings that need set
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Write AM Run sheet – ensure enough staff for expected shift with weather & bookings
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Set up Shift envelopes for Tips & Petty Cash
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Ensure all Tablets are on and Charged- Uber, DoorDash, OpenTable
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Set up the floor – tables wiped and set. Ensure chairs neatly arranged, S&Ps on all tables
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Check that all floor mats are properly placed and aligned
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Windex front doors, 71/81 doors and mirrors (T21, 82, 700)
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Set up outside furniture, make sure to level all tables by adjusting feet if needed – Chairs unstacked LAST
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Check Black tiles clean BEFORE putting up posters/menus
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Display Menus out – Antipasti/lunch menus in eye level. Cheaper options more visable
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Awning out – adjust according to weather – use reference sheet as guide
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Adjust restaurant Temp – use reference sheet as guide
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Spray base of menu displays with sanitiser (to stop dogs peeing)
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Put A-frame Board out (Mon-Fri only)
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Open outside wait station and check stocked and clean – close if
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Spot sweep restaurant and outside wherever necessary
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Ensure music volume is suitable for time of service
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Ensure lunch menu/panini menus are at host station (lunch Mon-Fri, Panini Sat/Sun)
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Caps off water bottles and wait stations stocked and ready
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Runner pass mats down, area stocked (ramekins, cloths etc)
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Check with Kitchen and Bar if everything is in stock for service
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