All cutlery are washed, wiped & stacked properly along with crockery items.

All service staff have been debriefed and assigned closing duties.

All dirty glassware are washed , wiped & stacked.

Floor has been cleaned by housekeeping staff.

Garbage has been thrown and disposed properly.

All crockery, cutlery, and glassware have been shifted to dish wash.

Back area & the service area are clean & store is properly stacked.

Reported any breakage occurred.

All the tables & counters are clean.

Folders for comment cards are checked.

Air-conditioning has been switched off.

Any items left over by the guest have been deposited with the Lost & Found.

Restaurant has been reset for the following day.

All equipment stored appropriately.

Side station has been cleaned & stacked properly.

Soiled linen is stored as per standard and the tied into bundles.

Dish-wash has been cleared.

Store requisition to be made after physically checking the stock.

POS machine & music system are switched off.

No discrepancies in checks.

Void items / KOT to be Authorized are evaluated.

Check for the sale & menu Item summary report.

Log Books are accurately filled-in.

Lights have been switched off and the restaurant has been locked.