Server Opening Checklist(Required) Check the deep clean calendar and complete tasks assigned for that day. Place all QR codes at tables Unroll mats in kitchen expo line. Sweep leaves and any trash on patio and pavilion. Set up dish pit (organize dishes) Undo chains. Water plants. Set up chairs to the correct tables. Wipe down all tables and chairs. Check with bar & kitchen for 86'd items. Update beer & special boards and set out. Stock server station: plates, straws, to-go boxes. Setup host stand: white towel, sanitizer spray bottle, waitlist & pen, hand sanitizer. Fill sanitizer bucket and two white towels. Fill ALL water pitchers with ice and water and bring out. Setup condiments needed for the kitchen expo line. Make sure they are labeled and dated. Ensure both bathrooms is clean and fully stocked. (Tissue, paper towels, seat covers) Wipe down trays and bill holders Wipe down expo (top and bottom of shelves) Polish and roll silverware (beginning and end of shift) Organize and straighten all ads and fliers Empty trash (end of shift) Check with incoming server if there is anything else that is needed before clocking off Make sure to inform the incoming server of anything that needs to be shared. (items that are out of stock, tables that you are passing, any task that are left incomplete). Transfer all tables by scheduled off time, (ex: if you are off by 5, transfer all open tickets by 5) You may take 30 minutes past time to do checkout and other duties. Turn on open sign Your Name:(Required) Date:(Required) Type YES or NO if you agree to waive your 30 minute break today.(Required) Any Comments or Concerns? (If out of stock of a particular item, list here)
