Opening & Service Checklist

• Restock bus station: linens, polishes, glass racks, roll-ups ready.
• Water pitchers filled & chilled; backup ice at service well.
• Dining room scan: linens centered & wrinkle-free; chairs/booths crumb-free.
• Side stations: S&P shakers clean; cocktail menus wiped; lights dust-free.
• Patio (if open): tables reset, umbrellas safe, walk paths clear.
• During service: pre-bus proactively; run food hot; coordinate with expo.

Printable version:

Service Standards (At-a-Glance)

• Speed > drama: if a plate sat too long, notify expo; re-fire sides if needed.
• Hands full both ways: pre-bus on the exit, bring replacements on return.
• Quiet efficiency: move with purpose, keep pathways clear, communicate softly.
• Food integrity: carry level, protect garnishes/sauces, confirm table & seat numbers.
• Team first: assist neighboring sections; read the board; anticipate needs.

Closing Checklist

• Full bus station reset: wipe surfaces, restock linens, sugars/sauces, polishware.
• Dining room: all tables reset; glassware back to racks; sweep under barstools.
• Patio close (if open): wipe, stack/store to standard, secure umbrellas.
• Bathrooms: restock paper, swap TP cores, empty trash, final wipe & mirror check.
• Final walk: lights, doors, pathways clear; manager walkthrough & sign-off.

Printable version:

Need a Manager Sign-Off?

After completing today’s training, grab a manager to validate your checklist and answer questions.