Server: Check Sheet 2 PM

• Checklist Title

• Employee Name

• Conducted on

  Date

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

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

• I have checked to make sure the bathrooms are clean and stocked.

• I have cut and placed lemons on ice by the server station.

• I have stocked the bar cooler full of glasses.

• I have sharpened all pencils and returned them to either the host stand or the bar.

• I have stocked all salt and pepper at the host stand and bar.

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

At Cut

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

• I have stocked the bar cooler full of glasses.

• I have wiped off all high chairs and boosters.

• I have organized and stocked the host stand: napkins, pencils, silverware, quarters, menus.

• I have cleaned, swept, and stocked bathrooms.

• I have rolled a pan of silverware.