Cafe Manager's Daily Checklist

Assist Day Manager in setup.

Stock inventory & supplies.

Collect laundry for return to church.

Collect pie tins, etc. for return.

Run Z Tape / Change register date.

Set up volunteer board.

Give briefing before opening. -- "Stupid is as stupid does".

 

Please use care and common sense in your work.
Do unto the customer, as you would have them do unto you.

Review causes of food born illness.

 
  • #1 - Dirty hands.
  • Contamination - bacterial, chemical, physical.

Health Regulations

 
  • Keep HOT foods hot. Chili and hotdogs must be 140-160O.
    (Alternate chili crookpot between low setting when standing and high after being filled. Hotdog crookpot on low.)
  • Keep cold foods COLD - refrigerators below 40O.
  • Always wash hands before entering food service area.
  • Hair restraint is required at all times in food service area - hat or hairnet.
  • Ice scoop must not sit in ice. Keep in tray in ice chest.
  • Keep ice cream scoop dish washed and drained.
  • Keep chili ladle on tray on counter - not in chili.
  • Personal drinks in food service area (including the rear storage area) must be covered.
  • 50 PPM Chlorine levels - ~1 CAP per 3-4" water in sink.
  • NO rags on counter - chlorine evaporates!
  • Pies must be covered at ALL times.
  • NO food stored on floor, including ice.

    • Counter workers YELL out number only of burgers at time of order, i.e. 3 burgers.

    No pie warming or rare burgers.

    Use old pies first. Keep them stocked to the front.

    NO free food, except at Day Manager's discretion.

    Absolutely NO medication to customers. Cafe liability.
    State Fair medical services at the South end of Main Street.

    Train your replacement. Please! I will correct problems.

    Thanks!

    Day Manager Opening Prayer.

    WE'RE OPEN !

    Day Manager cell phone training.

    Check Miscellaneous Supply Inventory.

    Do State Fair bookkeeping.