Information
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Employee Name:
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Conducted on
Pre-Rush Duties
Arrival
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Are you properly dressed, clean, and ready for work?
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- Dark blue jeans with no fades, rips, stains, or frays.
- Solid black, slip-resistant shoes with no fades, rips, stains, or frays.
- Standard issue New Belgium apron with no fades, rips, stains, or frays.
- Black belt with no fades, rips, stains, or frays.
- Standard issue Stuft shirt with no fades, rips, stains, or frays.
- No jewellery, bracelets, hair bands, etc. from the elbows down. Only one ring is permitted.
- All other accessories must not hang or be loose fitting. -
Do you have a minimum of 5 working pens?
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- If you are short of pens, Ace Hardware (across the street) has them for sale.
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Do you have a minimum of $25 colored down in your bank?
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- You are required to bring $25 with you to every shift for change.
- Your bank must consist of one's and five's only. -
Did you clock in at the exact time you are scheduled?
Assisting the openers.
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I have wiped down all ledges, walls, counters, etc. across the entire restaurant.
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I have assisted the AM 1st & 2nd Cut Servers in the completion of their pre-shift duties.
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I have rolled all remaining silverware leftover from the previous night.
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1) Wash and prepare the silverware:
- run a batch of silverware through the dishwasher. Make sure you do not overload the dish rack, or else the bottom layer will not wash.
- sort the silverware into the green silverware tray, and run through the dishwasher again.
- move the silverware into sixth pans filled with soda water to soak. Make sure to place then handle-up so as to soak the proper side.
- with a clean paper towel, dry and polish each piece of silver before rolling.
2) Roll sets of silverware:
- grab a stack of napkins from expo, and a stack of napkin bands from under the server station to start.
- unfold each napkin once, to form a square (the napkin will be left folded twice)
- place a clean, polished knife in the center of a napkin reaching from corner to corner.
- place a clean, polished fork over the knife. Be sure to match handle orientation and keep the fork tines facing upwards.
- fold the napkin over the fork and knife. Tucking the fold underneath the knife, roll the napkin around the silverware.
- secure the roll with a napkin band by wrapping the band around the roll, face-up, and face-out.
- place all finished silverware rolls into the bin of silverware below the server station.
Before the rush...
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I have come up with a daily project, gotten it approved by management, and completed it in full while waiting for the rush to come.
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The idea here is to find something to clean, repair, fix, update, etc. that plays to the advantage of the restaurant and, most importantly, your customers.
Keep in mind:
- We clean to remove dirt and grime, not just to look busy.
- No spot is too small or too out of sight to be concerned about.
- Each project should take about 20 unabridged minutes to complete.
- Project are not to be redundant of tasks already mentioned on your daily checklists.
Post-Rush Duties
At Cut
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I have wiped down all tables, chairs, and booths, including any crevices and hard to reach places.
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I have wiped down all drink menus and check presenters.
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I have cleaned all windows and doors of hand prints and smudges.
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- Use paper towels (from any nearby paper towel dispenser) and the blue window cleaner found in aerosol cans on the chemical rack.
- spray and wipe clean the inside and outside of all windows in house. This is to include:
---- The front door.
---- The patio door and all the windows around it.
---- The small garage door windows. -
I have wiped down all high chairs and boosters.
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- Use paper towels (from any nearby paper towel dispenser) and the blue window cleaner found in aerosol cans on the chemical rack.
- spray and wipe down the ENTIRE high chair or booster, inside and out. -
I have wiped down and reorganized expo.
At Checkout
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I have assisted the AM 3rd Cut & Afternoon Servers in the completion of their post-shift duties.
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I have rolled all remaining silverware from the afternoon.
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1) Wash and prepare the silverware:
- run a batch of silverware through the dishwasher. Make sure you do not overload the dish rack, or else the bottom layer will not wash.
- sort the silverware into the green silverware tray, and run through the dishwasher again.
- move the silverware into sixth pans filled with soda water to soak. Make sure to place then handle-up so as to soak the proper side.
- with a clean paper towel, dry and polish each piece of silver before rolling.
2) Roll sets of silverware:
- grab a stack of napkins from expo, and a stack of napkin bands from under the server station to start.
- unfold each napkin once, to form a square (the napkin will be left folded twice)
- place a clean, polished knife in the center of a napkin reaching from corner to corner.
- place a clean, polished fork over the knife. Be sure to match handle orientation and keep the fork tines facing upwards.
- fold the napkin over the fork and knife. Tucking the fold underneath the knife, roll the napkin around the silverware.
- secure the roll with a napkin band by wrapping the band around the roll, face-up, and face-out.
- place all finished silverware rolls into the bin of silverware below the server station. -
I have completed my checkout and turned it into the bartender.
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YOU ARE NOT PERMITTED TO LEAVE WITHOUT FIRTST GETTING CHECKED OUT BY A MANAGER. PLEASE SHOW THEM YOUR LIST FOR APPROVAL.
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Did you clock out?
