Open / Closing Procedures or Side Work Select a form(Required)
If you are the opener, or closer, you must submit a SEPARATE open, or closer form, in addition to your side work form.
Opening Procedures Only check the box once the task is completed(Required)
Closing Procedures Only check the box once the task is completed(Required)
Side Work Cards Which section did you work?(Required) How many servers were in your area?(Required) When were you cut North?(Required) When were you cut South?(Required) Bar Shift
North 2 Servers – 1st Cut Stock and clean coffee bin area(Required) * Fill coffee bin, wipe grounds from the bottom of the dispenser.
* Stock filters if needed, turn them upside down
Move sweet tea urn to south side(Required) * If there is an unsweet tea bin, marry it with south side bin and then send the empty one back to the dish area
Stock hot tea flavors, decaf, and unsweet tea bags(Required) * Stock sweet n’ low/splenda containers.
* There should also be at least 4 small tea urns in the bin on the north side
Stock jelly caddy and bin with all flavors(Required) Stock To-Go's on north side(Required) * Large/small boxes, to-go cups by the juice machine, chili cups, straws, and lids for everything
Portion blueberries and place in the freezer(Required) * There should always be at least 6 in the freezer
Wrap and stock cinnamon rolls in wait station fridge(Required) * There should always be at least 9 wrapped in the fridge.
* Rotate the old ones to the front
Cut lemons (rotate) and stock French vanilla creamer in the fridge(Required) Clean and wipe all areas of the wait station fridge (including glass)(Required) Clean and sanitize all boosters and highchairs(Required) Check dry storage for empty boxes, make sure it is organized(Required) Stock thermal paper at all receipt printers (2 backups for each)(Required) Clean all food and drink trays(Required) * If necessary, send them back to the dish area
Check soda boxes in the wait station for refills(Required) * Throw away any empty boxes in the dumpster
* Wipe the tubes
Stock napkins that are located above the silverware bins on the north side(Required) Clean mug case up front and stock coffee mugs if needed(Required) Check that the bin has all hot sauces/condiments(Required) * At least 4 of each hot sauce
* 2 A1s
* 2 honeys
North 2 Servers – 2nd Cut All dishes need to be sent back immediately(Required) * Monkey dishes, tea/water pitches, tea bins etc.
Stock tomato juice in wait station fridge(Required) * If container is almost empty, send back to the dish area and then fill
Clean the windows/doors in the lobby(Required) Break down and clean coffee station(Required) * Empty and sanitize all pots using the coffee cleaner, rinse then turn them upside down on a paper towel to dry
* Turn off all burners (but keep the coffee machine on)
Make sure creamer and butter buckets are filled and placed in the wait station fridge(Required) * If almost empty, marry and send back to the dish area, then fill
Stock/clean juice machine(Required) * Make sure all juices are filled
* Send back drip tray to the dish pit
* Wipe the inside/outside of the machine (needs to be flushed every Sunday)
Wipe salt and pepper jugs (need to be filled every Monday)(Required) Marry and put away ketchup/hot sauce in appropriate locations(Required) Make sure water for the syrup container is dumped and changed with hot water(Required) Wipe everything(Required) * Cabinet doors, trim, menu holders, metal walls by the bar
* Wipe the counters, pick up appliances and wipe underneath/behind them
* Booths, windows on the north side, chairs, tables
Take out trash on the north side(Required) * 2 in the cabinets
* 1 by the front register
* 1 by the back bus tub
* Wipe the outside of all trash cans
If there is no bartender, follow bar closing procedures(Required) Follow restaurant closing procedures(Required) Put chairs up and sweep(Required) All silverware bins should be left on the counter (none underneath)(Required) Marry the silverware bins and send them back to the dish area, there should be no empty bins left on the counter
Clean paper towel dispensers, soap dispensers, and sink on the north side (this includes the bar)(Required)
North 3 Servers – 1st Cut Stock and clean coffee bin area(Required) * Fill coffee bin, wipe grounds from the bottom of the dispenser
* Stock filters if needed, turn them upside down
Stock hot tea flavors, decaf, and unsweet tea bags(Required) * Stock sweet n’ low/splenda containers
* There should also be at least 4 small tea urns in the bin on the north side
Stock jelly caddy and bin with all flavors(Required) Stock To-Go's on north side(Required) * Large/small boxes, to-go cups by the juice machine, chili cups, straws, and lids for everything
Check dry storage for FOH content, bring all necessary items up to FOH(Required) Nothing that belongs to FOH should be left in dry storage after an order has arrived
Stock thermal paper at all receipt printers (2 backups for each)(Required) Stock napkins that are located above the silverware bins on the north side(Required) Clean and sanitize all boosters and highchairs(Required) Clean mug case up front and stock coffee mugs if needed(Required)
North 3 Servers – 2nd Cut Portion blueberries and place in the freezer(Required) There should always be at least 6 in the freezer
Wrap and stock cinnamon rolls in wait station fridge(Required) * There should always be at least 9 wrapped in the fridge
* Rotate the old ones to the front
Cut lemons (rotate) and stock French vanilla creamer in the fridge(Required) Clean and wipe all areas of the wait station fridge (including glass)(Required) Marry hot sauce, ketchup, and any other condiments and put in proper locations(Required) Check soda boxes in the wait station for refills(Required) * Throw away any empty boxes in the dumpster
* Wipe the tubes
Stock tomato juice in wait station fridge(Required) * If container is almost empty, send back to the dish area and then fill
Clean the windows/doors in the lobby(Required) Stock/clean juice machine(Required) * Make sure all juices are filled
* Send back drip tray to the dish area
* Wipe the inside/outside of the machine (needs to be flushed every Sunday)
Wipe salt and pepper jugs (need to be filled every Monday)(Required) Clean all food and drink trays(Required) If necessary, send them back to the dish area
North 3 Servers – 3rd Cut All dishes need to be sent back immediately(Required) * Monkey dishes, tea/water pitches, tea bins, sanitizer buckets, etc.
Break down and clean coffee station(Required) * Empty and sanitize all pots using the coffee cleaner, rinse then turn them upside down on a paper towel to dry
* Turn off all burners (but keep the coffee machine on)
Make sure creamer and butter buckets are filled and placed in the wait station fridge(Required) If almost empty, marry and send back to the dish area, then fill
Clean up any remaining condiments and put in their proper locations(Required) Make sure water for the syrup container is dumped and changed with hot water(Required) Wipe everything(Required) * Cabinet doors, trim, menu holders, metal walls by the bar
* Wipe the counters, pick up appliances and wipe underneath/behind them
* Booths, windows on the north side, chairs, tables
* Gently clean N. side iPad, VeriFone reader, and printer
Take out trash on the north side(Required) * 2 in the cabinets
* 1 by the front register
* 1 by the back bus tub
* Wipe the outside of all trash cans
If there is no bartender, follow bar closing procedures(Required) Follow the restaurant closing procedures(Required) Put up all chairs and sweep(Required) All silverware bins should be left on the counter (none underneath)(Required) * Marry the silverware bins and send back to the dish area, there should be no empty bins left on the counter
Clean paper towel dispensers, soap dispensers, and sink on the north side (this includes the bar)(Required)
North 4 Servers – 1st Cut Stock and clean coffee bin area(Required) * Fill coffee bin, wipe grounds from the bottom of the dispenser
* Stock filters if needed, turn them upside down
Stock hot tea flavors, decaf, and unsweet tea bags(Required) * Stock sweet n’ low/splenda containers
* There should also be at least 4 small tea urns in the bin on the north side
Stock jelly caddy and bin with all flavors(Required) Stock To-Go's on north side(Required) * Large/small boxes, to-go cups by the juice machine, chili cups, straws, and lids for everything
Check dry storage for empty boxes, make sure it is organized(Required) Stock napkins that are located above the silverware bins on the north side(Required) Stock thermal paper at all receipt printers (2 backups for each)(Required)
North 4 Servers – 2nd Cut Clean and sanitize all boosters and highchairs(Required) Check soda boxes in the wait station for refills(Required) * Throw away any empty boxes in the dumpster
* Wipe the tubes
Stock tomato juice in wait station fridge(Required) If container is almost empty, send back to the dish area and then fill
Clean mug case up front and stock coffee mugs if needed(Required) Portion blueberries and place in the freezer(Required) * There should always be at least 6 in the freezer
Wrap and stock cinnamon rolls in wait station fridge(Required) * There should always be at least 9 wrapped in the fridge
* Rotate the old ones to the front
Cut lemons (rotate) and stock French vanilla creamer in the fridge(Required) Clean and wipe all areas of the wait station fridge (including glass)(Required)
North 4 Servers – 3rd Cut Clean the windows/doors in the lobby(Required) Stock/clean juice machine(Required) * Make sure all juices are filled
* Send back drip tray to the dish pit
* Wipe the inside/outside of the machine (needs to be flushed every Sunday)
Wipe salt and pepper jugs (need to be filled every Monday)(Required) Move sweet tea urn to south side(Required) If there is an unsweet tea bin, marry it with south side bin and then send the empty one back to the dish area
Clean all food and drink trays(Required) If necessary, send them back to the dish area
Break down and clean coffee station(Required) * Empty and sanitize all pots using the coffee cleaner, rinse then turn them upside down on a paper towel to dry
* Turn off all burners (but keep the coffee machine on)
Make sure creamer and butter buckets are filled and placed in the wait station fridge(Required) If almost empty, marry and send back to the dish area, then fill
Marry and put away ketchup/hot sauce in appropriate locations(Required) Make sure water for the syrup container is dumped and changed with hot water(Required)
North 4 Servers – 4th Cut All dishes need to be sent back immediately(Required) Monkey dishes, tea/water pitches, tea bins, sanitizer buckets, etc.
Wipe everything(Required) * Cabinet doors, trim, menu holders, metal walls by the bar
* Wipe the counters, pick up appliances and wipe underneath/behind them
* Booths, windows on the north side, chairs, tables
* Gently clean North side iPad, VeriFone reader, and printer
Take out trash on the North side(Required) * 2 in the cabinets
* 1 by the front register
* 1 by the back bus tub
* Wipe the outside of all trash cans
If there is no bartender, follow bar closing procedures(Required) Follow restaurant closing procedures(Required) Put up all chairs and sweep(Required) All silverware bins should be left on the counter (none underneath)(Required) Marry the silverware bins and send back to the dish pit, there should be no empty bins left on the counter
Clean paper towel dispensers, soap dispensers, and sink on the north side (this includes the bar)(Required)
South 2 Servers – 1st Cut Fill coffee bin and clean it(Required) * Any loose grounds need to be cleaned up/swept up
* Stock filters and turn them over after cleaning under the dispenser
Stock sweet n’ low/splenda containers(Required) Stock hot tea, iced tea, and decaf packets(Required) Fill and wipe oil/vinegar and cinnamon shaker(Required) Stock To-Gos in the wait station and on To-Go tray in the food window(Required) * 3 stacks of large cups, 4 stacks of small cups, 3 stacks of chili cups 2 rows of small boxes, large boxes filled to the top, straws, lids for everything
* Stock and rotate to-go ketchup, plastic ware, to-go syrups, and jelly
Stock the container next to the microwave(Required) * Make sure brown sugar container is full and has fresh bread
* 9 boxes of raisins, 6 peanut butters, crackers
Make sure the soup/iced tea spoons and knives are stocked by the soda machine and by the coffee station(Required) Stock juice in the machine on the south side and clean the machine(Required) * Send back the drip tray to the dish area
Clean bottom shelf of back fridge (by ice machine) and wipe the door/handle(Required) Fill mayonnaise and mustard in the server station fridge(Required) * If almost empty, send back to dish area and then fill
Check pico in fridge(Required) * If ¼ full or less, inform James or Joe in the kitchen
Stock 10 souffle cups of pico and date them(Required) Make sure there are at least 3 gallons of milk in the wait station and check for expiration dates(Required) Stock cream cheese if needed(Required) Make sure there are at least 2 boxes of real butter in the wait station fridge(Required) Make sure there is a container of cottage cheese in the fridge(Required) Stock whip creams(Required) * There should be at least 4 cans in the fridge, do not leave empty cans in the fridge
Stock and rotate dressings(Required) * 12 ranches, 9 blue cheese, 9 sour cream, 4 of everything else
* Rotate by date, oldest on the top, newest on the bottom
Wipe the bottom of the fridge and clean the glass(Required)
South 2 Servers – 2nd Cut Clean coffee pots and break down coffee station(Required) * Use coffee cleaner, rinse the pots out, then turn them upside down on a paper towel
* Turn off ALL coffee burners and wipe them
Make sure creamer/butter buckets are full, then place them in the wait station fridge(Required) Send back iced tea bin to the dish area(Required) Wipe food window and walls underneath and above the window(Required) Fill and wipe powdered sugar shaker(Required) * If empty, send back to the dish area, then fill
* Check the container to see if it needs to be filled, wipe it as well
Clean the trim around the food window, wipe all printers (including the cords)(Required) Break down and clean the soda machine(Required) * Pour a pitcher of hot water in the drip tray to dissolve the ice
* Fill the pitcher with hot water and place the nozzles in it
* Turn the machine off with the key on the right side, then wipe
Clean the inside/outside of microwave(Required) Make sure juice machine is cleaned(Required) * Needs to be flushed on Tuesdays
Break down and clean hot chocolate machine(Required) * Send drip tray back to the dish area
* Remove nozzles and rinse, remove containers and wipe the inside of the machine
* Fill containers if needed
Merry and wipe ketchups and hot sauces(Required) Send the silverware catcher back to the dish area(Required) Remove and clean coffee trays(Required) * Send them to the dish area if necessary
Fill creamer and butter buckets(Required) * Send them back to the dish area, if necessary, then fill
Spot check windows and clean glass case by the front register(Required) Remove the iPad from the wait station, clean it and plug it in at the front register(Required) * Clean the frame that is in the wait station
Take out remaining trash and wipe the trash cans(Required) Wipe counters, sink, and lower trim in the wait station(Required) Go through and wipe booths/tables/chairs(Required) Gather sanitizer buckets, send back to dish area(Required) * Put rags in the dirty bin that is past the kitchen
Sweep, follow closing procedures(Required)
South 3 Servers – 1st Cut Fill coffee bin and clean it(Required) * Any loose grounds need to be cleaned up/swept up
* Stock filters and turn them over after cleaning under the dispenser
Stock sweet n’ low/splenda containers(Required) Stock hot tea, iced tea, and decaf packets(Required) Fill and wipe oil/vinegar and cinnamon shaker(Required) Stock To-Gos in the wait station and on To-Go tray in the food window(Required) * 3 stacks of large cups, 4 stacks of small cups, 3 stacks of chili cups 2 rows of small boxes, large boxes filled to the top, straws, lids for everything
* Stock and rotate to-go ketchup, plastic ware, to-go syrups, and jelly
Stock the container next to the microwave(Required) * Make sure brown sugar container is full and has fresh bread
* 9 boxes of raisins, 6 peanut butters, crackers
Make sure the soup/iced tea spoons and knives are stocked by the soda machine and by the coffee station(Required) Stock juice in the machine on the south side and clean the machine(Required) Send the drip tray back to the dish area
Clean bottom shelf of back fridge (by ice machine) and wipe the door/handle(Required)
South 3 Servers – 2nd Cut Fill mayonnaise and mustard in the server station fridge(Required) * If almost empty, send back to dish area and then fill
Fill chocolate syrup, send back to the dish area if necessary(Required) Check pico in fridge(Required) * If ¼ full or less, inform James or Joe in the kitchen
Stock 10 souffle cups of pico and date them(Required) Make sure there are at least 3 gallons of milk in the wait station and check for expiration dates(Required) Stock cream cheese if needed(Required) Make sure there are at least 2 boxes of real butter in the wait station fridge(Required) Make sure there is a container of cottage cheese in the fridge(Required) Check tomato juice, send back to the dish pit if necessary(Required) Stock whip creams(Required) * There should be at least 4 cans in the fridge, do not leave empty cans in the fridge
Stock and rotate dressings(Required) * 12 ranch, 9 blue cheese, 9 sour cream, 4 of everything else
* Rotate by date, oldest on the top, newest on the bottom
Wipe the bottom of the fridge and clean the glass(Required) Merry and wipe ketchups and hot sauces(Required) Remove and clean coffee trays(Required) * Send them to the dish area if necessary
Fill creamer and butter buckets(Required) * Send them back to the dish area, if necessary, then fill
Clean and fill hot chocolate machine(Required) * Send back the drip tray to dish area
* Take off nozzles and rinse them out, remove the containers and wipe the inside of the machine
* Fill containers if needed
Spot check windows and clean glass case by the front register(Required)
South 3 Servers – 3rd Cut Clean coffee pots and break down coffee station(Required) * Use coffee cleaner, rinse the pots out, then turn them upside down on a paper towel
* Turn off ALL coffee burners and wipe them
Make sure creamer/butter buckets are full, then place them in the wait station fridge(Required) Send back iced tea bin to the dish area(Required) Make sure all dishes are sent back in a timely manner(Required) Wipe food window and walls underneath and above the window(Required) Fill and wipe powdered sugar shaker(Required) * If empty, send back to the dish area, then fill
* Check to see if the container needs to be filled, wipe it as well
Clean the trim around the food window, wipe all printers (including the cords)(Required) Break down and clean the soda machine(Required) * Pour a pitcher of hot water in the drip tray to dissolve the ice
* Fill the pitcher with hot water and place the nozzles in it
* Turn the machine off with the key on the right side, then wipe
Clean the inside/outside of microwave(Required) Make sure juice machine is clean(Required) * Needs to be flushed on Tuesdays
Remove the iPad from the wait station, clean it and plug it in at the front register(Required) * Clean the frame that is in the wait station
Take out remaining trash and wipe the trash cans(Required) Wipe counters, sink, and lower trim in the wait station(Required) Send the silverware catcher back to the dish pit(Required) Go through and wipe booths/tables/chairs(Required) Clean glass doors in front lobby and clean the glass case by the front register(Required) Gather sanitizer buckets, send back to dish area(Required) * Put rags in the dirty bin that is past the kitchen
Food Runner Wipe food window on both sides of the line(Required) Clean the trim by the food window on both sides of the line(Required) Clean both walls in the food window(Required) * Underneath and above the window
Clean/sanitize all food and drink trays(Required) * If necessary, send them back to the dish area
Take all food tickets off the stabber and throw them away(Required) Collect and count server cards, and tally up for condiments(Required) Give information to the manager on duty
Sweep the walkway of the food window(Required) * Be sure to move the trash cans and sweep behind them
Fill and rotate dressings in the fridge(Required) * 12 ranch, 9 blue cheese, 9 sour cream, 4 of all others
* Rotate by date: oldest date on the top and newest on the bottom
Check to make sure there is pico(Required) * If pico is ¼ full or less, inform James or Joe in the kitchen
Make prepared sides of pico using the souffle cups(Required) There should always be at least 10, be sure to date them
Clean and fill the powdered sugar in the food window(Required) * If shaker is almost empty, send back to dish, let it dry, then fill
* Check bucket to make sure it isn’t empty, and wipe it
Fill and rotate cinnamon rolls in the fridge(Required) * There should always be at least 9
Stock thermal paper in the food window(Required) Wipe down all receipt printers located in the food window(Required) * This includes the cords and bucket that the cords are in
Pick up everything that is sitting in the window and wipe underneath it(Required) Take out the trash next to the To-Go tray if needed(Required) Make sure the To-Go tray is stocked and cleaned(Required) * This includes filling and rotating to-go ketchups, syrups, plastic ware, and to-go bags.
* There should be 15 to-go syrups
Bar Opener Turn on Bar LED lights(Required) Turn on cooler lights(Required) Turn on TV – Set it to news channel, or MEDIA(Required) Fill ice bin(Required) Fill sinks for glassware(Required) * Right sink, Dawn dish soap and hot water
* Middle sing, cool water
* Left sink, 2 sani-tabs and hot water
Prep tray for Bloody Mary's(Required) Put mats down(Required)
Bar Closer Turn off LED lights(Required) Turn off cooler lights(Required) Turn off TV(Required) Verify all glasses are clean, dried and put away(Required) Empty bar sinks (ONE AT A TIME)(Required) * When emptying bar sinks, it is extremely important that you empty one sink at a time, and allow 5 minutes between sinks
Empty the bucket below the ice bin(Required) Verify the bucket has no leaks and put back into place
Verify all juices are filled and dated(Required) * Orange
* Cranberry
* Mango
* Be sure there are 5 cans of pineapple and grapefruit juice in the cooler
One full pitcher of Spicy bloody mary mix & 1 full pitcher of non spicy bloody mary mix(Required) * There must also be two backup jars of spicy Bloody Mary mix, and 1 backup of non-spicy mix
Garnish covered and dated(Required) * To make garnish you will need a cocktail onion, pepper jack cube, pepperonicini & olive
Stock a minimum of 6 sets of silverware(Required) Wipe menus(Required) Send salt tray to dish area(Required) Send back all mats(Required) * There should be no sticky surfaces
There should be 10 bottles of Prosecco stocked for next day(Required) Wipe walls behind bar(Required) Detail clean the cooler (remove all contents and wipe clean)(Required) Clean the beer cooler doors with windex
Sweep and mop area(Required)
Bar All Shifts Cut 1 lime into slices for garnish(Required) Fill bar napkins, coasters and straws(Required) There should be two full containers of Bloody Mary garnishes ready for the next day(Required) * Cocktail onion, pepper jack cube, pepperoncini & olive
Wipe all surfaces, including the bar(Required) * There should be no sticky surfaces
All beer should be fully stocked(Required) * If we are low, or out of something, please notify the bar manager immediately
Place empty bottles under the bar sink for bar manager to count(Required) Remove all bottles from the speed rack(Required) * Wipe the empty speed rack and the bottles. Replace the bottles after they have been wiped
Look over inventory and notify the bar manager of low stock(Required) Take all all used glassware and utensils to the dish area(Required) Scrub all 4 sinks with cleaner(Required) Empty the dump bucket and take it to the dish area(Required) Soak bar mats in a sink full of fresh hot water(Required) * Leave bar mats to dry on the sinks at the end of your shift
All Cuts Table work(Required) * All tables should have salt/pepper
* Marry sugars, jellies, syrups, and get the empty containers washed
* DO NOT FILL ANYTHING. The goal is to have everything emptied and cleaned by Sunday
* Make sure all the containers on the tables are sanitized
Silverware(Required) * Sales under $200- No rolling
* Sales $201-1000- Roll a full bin
* Sales $1001-1500- Roll 1.5 bins
Check ice bin and check bus cart areas for cleanliness(Required) Tip bussers and bartender(Required) Get iPad checked in and signed off(Required)
Bus Staff Filled soda ice bin. (This should be filled continuously throughout the day)(Required) Wipe all menus(Required) Clean pens in every station(Required) Wipe salt, pepper and sugar containers during and after shift(Required) Clean walls thoroughly in every bus cart station(Required) Replace sanitation bucket before leaving. (These are to be changed every hour)(Required) Check restrooms to verify they are clean and no trash on the floor(Required) Remove all syrup containers from tables and properly store them in their designated area(Required) Throw trash when bag is full and when closing a bus station(Required) Sweep floors around all bus stations(Required) Before leaving, verify there are no dirty tables(Required) Verify all tables, including edges have been wiped and sanitized properly(Required) Perform a second verification all chairs, booths and tables are clean(Required) Have a manager check your area prior to leaving(Required)
Consent(Required)
I understand I will receive a written warning, or possible termination if I have falsely indicated that all tasks were completed. I have completed all tasks.
Manager / Supervisor Signature(Required) You must have a Manager / Supervisor sign after they have verified all your side-work is done.