Title Page
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Conducted on
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Performed by
Floor Closing
Floor Closing
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Polish and Top Up cutleries at the food station
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Clear all condiments to the food station, clean and refill
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Store back pork lard in to air tight container and discard old & un-fresh pork lard
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Clean and organize the food station neat and tidy
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Rinse and wash all the wiping cloths with boiling water, lay out to dry
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Keep outdoor furniture and banners
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Clear all dirty dishes and glasses from the dining table
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Reset all dining tables, wiped clean and all amenities topped up.
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Sweep the floor throughout the restaurant
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Clean the toilet
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Change new garbage bag and dispose the old garbage bag in the toilet
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Turn Off all display lights, Air Condition and Fans
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Name and Signature of Closing Staff
Bar Closing
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Wash, polish and replenish all glassware
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Keep reusable garnishes and beverages back in the fridge
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Wash all the equipment, bar mats, chopping board, wipe and lay out to dry
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Wipe the bar station (including chiller's top, door, hinges, and handles)
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Soak all wiping cloths with hot water, rinse thoroughly and lay out to dry
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Switch off bar light, induction cooker, electric boiler and empty the boiler water
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Check on all chillers, and freezer are functioning and shut tight properly
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List down things need to be prepared for the following day opening staff
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Dispose rubbish and change new plastic bag
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Name and Signature of Closing Staff
Cashier Closing
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Calculate all settlement channel, POS sales tally with all (Cash, QR, Credit, Debit, Banking Terms)
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Credit card terminal settlement and print out End of Day Z reading
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Send in reports to Cashier Group
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Send Mulah report at website and Mulah Reporting Group
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Keep cash sales and printed report in the outlet safe
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Walk thru the restaurant to check all necessary switches are off, fridges are functioning normal, no gas leaking, main water supply off and backdoor is locked
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Name and Signature of Closing Staff
