Server: Check Sheet 3 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

During Your Shift Duties

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

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

• I have swept all cigg butts and trash around the restaurant, the parking lot and by the dumpster.

• I have double checked that the bathrooms are clean and stocked.

At Cut

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

• I have made sure all patio tables are clean and organized, floor is swept.

• I have stocked the bar with glasses.

• I have cleaned the front and patio door windows of hand prints and smudges.

• I have wiped down all high chairs and boosters.

• I have taken buss tubs from bar and server station to the dish pit.

• I have sharpened all pencils in the entire restaurant.

• I have stocked and cleaned sugar caddies and salt/pepper shakers.