Night Manager
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Coordinate closing work activities balancing workload
among workers. Brief each area about their cleanup activities
30-60 minutes before closing as time and business permit. No
one leaves until everything is done or excused by manager! |
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Chain and lock outside freezers and storage units,
including handcart and wagon. For storage units be sure to
loop chain through and around door handles and around metal step
railing. Keys posted next to the bulletin board. |
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Return freezer padlock keys to key holder. |
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Close and lock windows. |
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Turn off PA, pie label box, and fans. Unplug AC. |
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Turn off lights. |
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Lock doors. |
Cooks
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Turn off and clean grill. It takes a lot of elbow grease.
It will shine when adequately cleaned. Use ice pre clean
excess grease and to cool grill to the point it stops steaming.
TOO HOT OR TOO COLD it is harder to clean. Use water (ice)
WITH grill brick — the slurry does the WORK! Use bucket of
water and rags to wipe of slurry before it drys. Repeat. |
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Dispose of already heated foods (chili & hot dogs). |
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Store tomatoes, etc. in baggies in refrigerator and wash
all containers. |
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Dispose of grease at designated site.
(Located
directly out back door across sidewalk.) |
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Clean wall behind grill. |
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Turn off grill hood fan and light. |
Pie Servers
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Inventory and organize all pies. Call Pie Coordinator with final pie count. |
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If two-day old pies are being thrown out or taken home, leave note with # of pies. |
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Wipe down all shelves of the pie cabinet.
(Be
careful not to dislodge shelves off brackets.) |
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Wash ALL dishes, pans, and storage containers. |
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Counter Workers
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Clean rubber mats. It works well to first sweep and mop the
back storage area. Then one at a time, take a mat to the back
and mop it, stacking each on top of the last. (This can be
started 45 minutes early.) |
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Stock soda cooler. Remove all drinks from freezers. |
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Empty and rinse tea dispenser. |
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Empty ice chest (Give ice to cook for cleaning grill). |
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Sweep floors. |
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Secure serving window. (It is stored in the bathroom.) |
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Bring in folding cafe sign. |
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Bring in outside condiments and napkin dispensers. |
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Wipe off picnic tables with hot soapy Clorox water. |
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Wipe off tablecloths, fold, and place on counter. DO NOT
place them back on tables (because they'll get damaged by pie
carriers in the morning.) |
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Take down inside tables for mopping or stack to one side. |
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Mop floors (Use 1/4 cup degreaser to 2 gallons of water.) |
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Set tables back up after mopping for morning pie delivery,
but NOT chairs or tableclothes. |
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Bring in table umbrellas. |
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Dispose of drink cups and other trash sitting around
under counters and such. |
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Empty trash — NOT soiled laundry! |
Cashier
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Count out $200 seed money and place in SEED MONEY BAG.
Target AT LEAST $20 in quarters and $50 in ones.
Make up difference with fives and tens. |
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Discretely collect and organize all money, receipts, notes,
voids, etc. in LOCK BAG for Bookkeeper pickup. (Do this out of
customer sight to not advertise money). |
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Check under counter for donations and other money
bags. Put donations in separate DONATION BAG. |
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Check under cash drawer for gift certificates and
large bills. |
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Have manager or bookkeeper run Z-TAPE and set DATE. |
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Change journal tape. |
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