Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
Opening Routines
5 Minute Pre-Service with All Cooks, Prep Cooks
Sanitizer In Place & Changed As Needed
Sauces Tasted & Adjusted
Service Routines
Customer Line Of Sight Is Clean
Check Freshness & Garnishes
Check Plates for Proper presentation
Manage Customer Special Requests
Manage Staff Breaks w/o Impacting Business
Manage Waitstaff Requests & Feedback

Closing Routines
10:30 Walk-thru, Delegate Details as Needed
All Food Properly Labeled & Stored
All Staff Must Be Checked Out By Supervisor Before Leaving
Clean out Reach-ins
Dirty Towels Removed & Stored Properly
FIFO Is Enforced
Fish Display Broken Down Properly
Lock-up
Pull Product For Next Shift
Rear Tile Wall Wiped Down
Steam Wells Off, Drained & Wiped Out
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 Night Prep
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2
3 All Food Properly Labeled & Stored
4 All Prep Area Tables Clean
5 All Prep Area Shelving Wiped Down
6 Alto Sham Cleaned Inside & Out
7 Clean Both Prep Sinks and Hand Sink
8 Clean Cooler Wall, Doors & Handles
9 Clean Grill Top and Shelf
10 Clean Hobart Mixer & Table
11 Clean Oven Doors
12 Clean Robot Coupe, Store On Half Sheet Pan
13 Clean Top & Bottom Steamer, Inside & Out
14 Dirty Towels Removed & Stored Properly
15 Empty Sanitizer Buckets
16 Knives Clean and Stored Properly
17 Organize & Clean Spice Shelves
18 Prep Sink Thawing Foods Put Away
19 Product Organized & Rotated (FIFO)
20 Soup Kettle Drained & Clean
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

 Day Prep
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
1 Sanitizer In Place & Changed As Needed
2
3 All Food Properly Labeled & Stored
4 All Prep Area Shelving Wiped Down
5 All Prep Area Tables Clean
6 Alto Sham Cleaned Inside & Out
7 Clean Both Prep Sinks and Hand Sink
8 Clean Cooler Wall, Doors & Handles
9 Clean Grill Top and Shelf
10 Clean Hobart Mixer & Table
11 Clean Oven Doors
12 Clean Robot Coupe, Store On Half Sheet Pan
13 Dirty Towels Removed & Stored Properly
14 Empty & Replenish Sanitizer Buckets
15 Knives Clean and Stored Properly
16 Organize & Clean Spice Shelves
17 Product Organized & Rotated (FIFO)
18 Soup Kettle Drained & Clean
19
20
21
22
23
24 Your Walk-in Is Organized At Shift Beginning & End
25 Prep Sheet Filled For Tomorrow

Daily Complete List & Personally Return To Supervisor

 Saute
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
Opening Routines
1 Sanitizer In Place & Changed As Needed
2 Remove carts for service
3 Set up Stations tools, boards, spoons, etc
4 Work HH as order come in.
5 Check prep board /make prep list/ cross referance
6 Management informed of all 86 items

During Service
7 Prep when busniess allows/recipes followed
8 Assit TM when busniess allows Station slammed help plate or prep
9 All work surface Cleaned when possible
10 All Food Properly Labeled & Stored no exceptions
11 Station Restocked before break Saves time
soup/sauces/meatballs hot
12 Ask for help when needed
13 Change-out Pans - No Edges With Residue beginning and end of shift as need
14 Dirty Towels Removed & Stored Properly

Closing
15 Product Orgaized & Rotated (FIFO) in walk in shelf
16 Pull All frozen product needed for next shift Cod, Meatballs, Sauces
17 MGNT informed of late check out due to busniess
18 overnight meals between orders (closers)
19 Prep list on White Board
20 Temp chart for station finished
21 Station Restocked before leaving If Busy inform Management
22 Management informed if need to order
23 Store roompull sheet What you may need for next day
24 Lock up keys #7
25 Your Walk-in Is Organized At Shift Beginning & End your station/cart
 Room Service
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
Opening Routines
1 Sanitizer In Place & Changed As Needed
2 Remove carts for service
3 Set up Stations tools, boards, spoons, etc
4 Work HH as order come in.
5 Check prep board /make prep list/ cross referance
6 Management informed of all 86 items

During Service
7 Prep when busniess allows/recipes followed
8 Assit TM when busniess allows Station slammed help plate or prep
9 work surface/equipment Cleaned when possible
10 All Food Properly Labeled & Stored no exceptions
11 Station Restocked before break Saves time
12 Ask for help when needed
13 Change-out Pans - No Edges With Residue beginning and end of shift as need
14 Dirty Towels Removed & Stored Properly

Closing
15 Product Orgaized & Rotated (FIFO) in walk in shelf
16 Pull All frozen product needed for next shift Cod, Meatballs, Sauces
17 MGNT informed of late check out due to busniess
18 overnight meals between orders (closers)
19 Prep list on White Board for next day
20 Temp chart for station finished
21 Station Restocked before leaving If Busy inform Management
22 Management informed if need to order
23 Store roompull sheet What you may need for next day
24 Your Walk-in Is Organized At Shift Beginning & End your station/cart
25 lock up #7 key
 H2
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
Opening Routines
1 Sanitizer In Place & Changed As Needed
2 Remove carts for service
3 Set up Stations tools, boards, spoons, etc
4 Work HH as order come in.
5 Check prep board /make prep list/ cross referance
6 Management informed of all 86 items

During Service
7 Prep when busniess allows/recipes followed
8 Assit TM when busniess allows Station slammed help plate or prep
9 All work surface Cleaned when possible
10 All Food Properly Labeled & Stored no exceptions
11 Station Restocked before break Saves time
soup/sauces/meatballs hot
12 Ask for help when needed
13 Change-out Pans - No Edges With Residue beginning and end of shift as need
14 Dirty Towels Removed & Stored Properly

Closing
15 Product Orgaized & Rotated (FIFO) in walk in shelf
16 Pull All frozen product needed for next shift Cod, Meatballs, Sauces
17 MGNT informed of late check out due to busniess
18 overnight meals between orders (closers)
19 Prep list on White Board
20 Temp chart for station finished
21 Station Restocked before leaving If Busy inform Management
22 Management informed if need to order
23 Store roompull sheet What you may need for next day
24 Lock up keys #7
25 Your Walk-in Is Organized At Shift Beginning & End your station/cart
 Grill Station
Daily Routines Week Ending:

Staff Initial Completion Daily

Mon Tue Wed Thur Fri Sat Sun
Employee
Item Mgr Comments
Opening Routines
1 Sanitizer In Place & Changed As Needed
2 Remove carts for service
3 Set up Stations tools, boards, spoons, etc
4 Work HH as order come in.
5 Check prep board /make prep list/ cross referance
6 Management informed of all 86 items

During Service
7 Prep when busniess allows/recipes followed
8 Assit TM when busniess allows Station slammed help plate or prep
9 All work surface Cleaned when possible
10 All Food Properly Labeled & Stored no exceptions
11 Station Restocked before break Saves time
soup/sauces/meatballs hot
12 Ask for help when needed
13 Change-out Pans - No Edges With Residue beginning and end of shift as need
14 Dirty Towels Removed & Stored Properly

Closing
15 Product Orgaized & Rotated (FIFO) in walk in shelf
16 Pull All frozen product needed for next shift Cod, Meatballs, Sauces
17 MGNT informed of late check out due to busniess
18 overnight meals between orders (closers)
19 Prep list on White Board
20 Temp chart for station finished
21 Station Restocked before leaving If Busy inform Management
22 Management informed if need to order
23 Store roompull sheet What you may need for next day
24 Lock up keys #7
25 Your Walk-in Is Organized At Shift Beginning & End your station/cart