Server: Check Sheet 3 AM

• Checklist Title

• Employee Name

• Conducted on

  Date

• I understand that all check sheets are mainly made for the 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

Setting up

• I have assisted the Check Sheet 1 and 2 in the completion of their pre-shift duties.

• I have organized all the shelves: computer, condiment, silverware and pepsi stations.

• I have wiped down all the server books.

• I have swept and organized the area by the back door, outside shed, around the dumpster.

• I have rolled all remaining silverware leftover from the previous night.

At Cut

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

• I have refilled the bar with ice.

• I have stocked the bar with glasses.

• I have organized the dish pit and ran dirty glasses through the dish washer.

• I have deep cleaned both bathrooms and restocked all supplies.

• I have wiped down all drink menus and check presenters.

• I have cleaned all windows and doors of hand prints and smudges.

• I have wiped down all high chairs and boosters.

• I have done part of the Deep Cleaning List.

• I have rolled a pan of silverware.