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.