What Are The Opening and Closing Checklists for Restaurant Servers

Opening and closing checklists are incredibly vital assets for servers. Referencing an obvious yet thorough list makes it easy to all and make sure that the business is operating smoothly and ready for the service.


Checklists reduce forgetfulness, decrease human error, cut short the time it takes to complete a task, and increase the quality of each task's execution. In addition, who doesn't love the satisfaction of ticking off achievements as they're completed?

Making sure that there's a server opening and closing checklist to follow will help keep your establishment neat and clean. According to research by P&G Professional, 85% of customers agreed that dining in a clean restaurant is just as important as maintaining food quality.

We put together some examples of server opening and closing checklists to enable you to stay organized and keep your space sparkling. A few obligations and additional side work may not be applicable to your establishment, so use these examples as a guide when creating your very own customized version.

Once you highlight the items that concern you, you can rest guaranteed that the main part of your restaurant opening and closing duties checklists will be secured.

Opening Checklist

Before you're officially open for the day, you need to ensure your staff can get in and get the restaurant set up. Begin with these key tasks:

·         Turn on lights and music.

·         Turn on your Epos system.

·         Sign in or punch in.

·         Refill receipt paper.

·         Take count of any cash in the register.

·         Sweep or vacuum floors.

·         Remove chairs from tabletops and position them perfectly around the table.

·         Make sure that all chairs and tables are sturdy.

·         Place table settings.

·         Stock each station with clean glassware and sliver ware.

·         Fill water pitchers.

·         Reference reservations list and know about any special requests or different notes with respect to the upcoming service.

·         Check with the kitchen about day specials or other changes to the menu.

·         Make sure washrooms have been cleaned and restocked with essentials, like cleanser and tissue

·         Flip the sign on your door from "Closed" to "Open."

Closing Checklist

At the time when it's to close for the night, you need to do as much prep as you can so that the restaurant will be ready for the next day's opening. Here are some of the most vital things for your restaurant closing checklist:

·         Flip sign on door from "Open" to "closed"

·         If your door is glass, wipe it down to remove fingerprints.

·         Wipe down and sanitize menus.

·         Wipe down and sanitize tables, counters, corners, high chairs, booster seats, and some other open surfaces.

·         Refill condiments, salt, pepper, and sugar.

·         Restock paper napkins.

·         Place chairs on table.

·         Empty all water pitchers.

·         Clean and sanitize soda dispensers.

·         Dry all freshly cleaned glassware and silver ware.

·         Put dish glassware and silver ware away.

·         Fold table linens and napkins.

·         Take out garbage, spray bins with cleaner, and replace with new bags.

·         Wipe down and sanitize washroom counters and sinks.

·         Turn off coffeemaker; clean and sanitize.

·         Tidy up the coffee station and re-stock, if necessary.

·         Print out end-of-day report.

·         Close out the register.

·         Sweep, vacuum, and additionally mop floors.

·         Count inventory in refrigerators.

·         Ensure that no food is left out.

·         Clean and sanitize the refrigerators and desert cases.

·         Make sure all refrigerators and pastry cases are set to 40°F.

·         Wipe down kitchen sinks and restock cleanser and paper towels, if necessary.

·         Make note of whatever the next day's staff should know for their service.

·         Punch out.

Laminating these checklists and making them visible in your restaurants workstations guarantees that staff will always be reminded of the job to be done. It may also be useful to keep dry erase markers beside with the goal that servers can check off everything as it is completed. Depending upon the staff size, duties can be divided between everybody, or they can rotate.

When your staff is more efficient, your restaurant tasks are certain to run smoother. Keeping things organized and clean allows for a more positive experience for customers and offers your staff the chance to clock out earlier toward the night's end, ultimately reducing your labor costs and increasing your profits. Presently, who wouldn't need that?

AUTHOR

Lauren Deol

Lauren Deol is Takeaway Genie's Content Strategist. She writes about the trends, tips and other things that enable customers serve better and be more helpful awesome overall. She also writes about the need and importance of having a website for a takeaway business to run their business successfully.