COUNTER WORKERS

IMPORTANT COUNTER WORKERS NOTES

• Be polite to customers.
• YELL out the number of burgers per order when placed.
• Cross through water price when ordered with food.
• All orders default to NO onions and NO green chile.
• We CANNOT serve warm pie (heated on the grill).
• Do not use drink lids unless customers ask or specify an order to go.
• Please print clearly — others must read your writing.
• Ice chest must be kept closed and scoop must not be left in the ice.
• Be aware of pie varieties available.
• Review the health regulations and other important worker notes.

OPENING THE CAFE

1. Make coffee, decaf, iced tea,
2. Assist in unloading pie truck. Assist in stocking pies as directed.
3. Set up tables and chairs. Use tablecloths inside (after pie carriers are unloaded so they do not get torn). Wipe all tables and counter tops. Use rags soaked in Clorox water (plastic dishpan by the pie server).
4. Put napkins, brochures, and handouts on tables. Fill condiment and supply dispensers.
5. Put sign(s) outside. 
6. Assist with other tasks.
7. Review order forms for changes.

ORDER TAKERS (2)

1. Take the orders. Fill out forms by circling the price for each quantity ordered. Record any special instructions clearly. Put the customer's name on the top of each form and place your initials on server line. Direct customer to take their order to the cashier (or hand it directly to the cashier.
2. Periodically remove trash, sweep the floor, wipe the tables, and replenish napkins, brochures, and condiments (inside).
3. Keep the pie lists up-to-date. (See step 4, Opening the Cafe.)

WINDOW ATTENDANT

1. Take window orders (See step 1, Order Taker.) Mark "Window" checkbox at top of form. Estimate cost, take customer's money, and give money and order to the Cashier. Return change to the customer. Pass food and drinks to the customer.
2. Perform steps 2 and 3 (Order Takers) for the outside area.

DRINK MAKER

1. Make coffee with the coffee machine and iced tea using hot tap water.
• Make sure only one coffee filter is used.
• If power is interrupted, empty pot and start a new pot to prevent overflow.
2. Fill all drink orders and replenish cup supplies.
3. Drain water from ice cooler, refill, and advise the day manager when to order more ice.
4. Keep drink refrigerator stocked and know which drinks are chilled to serve first.

FACILITATOR

1. Take paid orders from the cashier and post at their stations (hot food, pie, or drink).
2. Announce and serve completed orders to customer or window attendant.
3. Help order takers and window attendant police their areas (step 2, Order Takers).

CLOSING THE CAFE

1. Sweep floors, empty trash (inside and outside), and mop floors with degreaser. Take the rubber mats out behind the cafe, mop and hang on the wall to dry until rest of cleaning is complete.
2. Thoroughly clean counters and tables inside and outside the cafe.
3. Bring in sign(s), umbrellas, condiments, and napkins.
4. Stock drink refrigerator.
5. Turn off coffee machine. Empty coffee and tea. Wash all pots and tea dispenser.
6. Turn off loudspeaker, fans, and inside lights. DO NOT turn off any circuit breakers, since the freezers and refrigerators need power.
7. Close and lock windows and doors.