Server: Check Sheet 2 AM

• Checklist Title

• Employee Name

• Conducted on

  Date

• I understand that all the check sheets are mainly made for side work and not for the order of cuts. I also understand that depending on the pace of the restaurant and sections, I will have to be flexible and stay longer or shorter than my expectations.

  Yes

  No

  N/A

Arrival

• Are you properly dressed, clean, and ready for work?

  Yes

  No

  N/A

• Do you have a minimum of 5 working pens?

  Yes

  No

  N/A

• Do you have a minimum of $25 colored down in your bank?

  Yes

  No

  N/A

• Did you clock in right at the scheduled time?

  Yes

  No

  N/A

Stocking the Server Station, Host Stand, & Bar

• I have double checked that the bathrooms are wiped, clean, and orderly.

• I cut all the fruit for the bar and changed out the containers.

• I have stocked all regular menus, kids menus, crayons and silverware at both the bar and host stand.

• I have evenly stocked all sugar caddies, peppers and Tabasco at the host stand.

• I have stocked the bar cooler full of glasses.

• I have sharpened all pencils and checked the ones on the tables and in the bar.

• I have stocked and cleaned all salt, pepper at the host stand, bar, and server station.

• I have stocked all ToGo cups, kids cups, lids, and straws at the bar and server station.

• I have stacked plates with napkins in the server station.

Detailing the Floor

• I have cleaned all the walls from sauces spills.

• I have rolled all remaining silverware from the night before.

At Cut

• I have cleaned and set up all unsat tables, chairs, and booths. I swept my section.

• I have wiped down and organized all the shelves in the server station.

• I have stocked the bar with glasses.

• I have wiped off all chair legs that are dirty and chair seats.

• I have done part of the Deep Cleaning List.

• I have rolled a pan of silverware.