daily cleaning and restocking for waitresses
Front of House Cleaning
- Use a clean cloth and appropriate sanitizer.
- Pay attention to corners and edges.
- Ensure no sticky residue remains.
- Check for any visible stains or damage.
- Allow surfaces to air dry before use.
- Sweep thoroughly to gather debris and dust.
- Use a damp mop with appropriate floor cleaner.
- Mop in sections to ensure even cleaning.
- Allow the floor to dry completely.
- Check for any spills or spots missed.
- Remove trash bags and dispose of properly.
- Wipe down the inside and outside of cans.
- Replace with fresh, clean trash bags.
- Check for recycling bins and clean if necessary.
- Ensure lids are functioning and clean.
- Check for any missing or damaged menus.
- Arrange condiments neatly and refill as necessary.
- Dispose of any expired or unnecessary items.
- Ensure everything is easily accessible for guests.
- Wipe down surfaces for cleanliness.
- Inspect all napkin holders for fullness.
- Refill with clean, folded napkins as needed.
- Check salt, pepper, and other condiments.
- Ensure utensils are properly placed and clean.
- Replace any items that are damaged or empty.
- Remove any debris or litter from outdoor areas.
- Wipe down tables and chairs with a suitable cleaner.
- Check for any signs of wear or damage.
- Ensure umbrellas or canopies are functional.
- Set up seating neatly for guests.
- Align chairs and tables according to restaurant layout.
- Ensure all furniture is stable and clean.
- Check spacing for comfort and accessibility.
- Adjust for any special setups or reservations.
- Double-check the overall appearance is inviting.
- Use a safe, non-toxic cleaner for surfaces.
- Check for any food particles or stains.
- Ensure safety straps are clean and functional.
- Dry thoroughly to prevent slipping or mold.
- Store in a designated area for easy access.
- Check for any dirt, smudges, or tears.
- Wipe down surfaces with a microfiber cloth.
- Align materials for visibility and appeal.
- Replace any outdated promotions promptly.
- Ensure all materials are securely fastened.
Restocking Supplies
Bar Area Cleaning
Kitchen Area Cleaning
Restroom Cleaning
- Use an appropriate cleaner for each surface.
- Scrub sinks, toilets, and counters thoroughly.
- Rinse surfaces with clean water after scrubbing.
- Dry surfaces with clean cloths or paper towels.
- Check the levels of soap and paper towels.
- Remove empty dispensers and replace with full ones.
- Ensure dispensers are functioning correctly.
- Wipe down dispensers for cleanliness.
- Check toilet paper holders in each stall.
- Replace any empty or low rolls.
- Ensure toilet paper is easily accessible.
- Organize extra rolls neatly in storage.
- Sweep the entire floor to remove debris.
- Prepare a mop with appropriate floor cleaner.
- Mop the floor in sections for thorough cleaning.
- Allow the floor to dry completely before reopening.
- Use glass cleaner and a microfiber cloth.
- Wipe mirrors in a circular motion for best results.
- Check for streaks and re-clean if necessary.
- Ensure mirrors are free of water spots.
- Remove trash bags and dispose of waste properly.
- Sanitize the inside of the bins with disinfectant.
- Replace liners with clean, new bags.
- Check for any odors and address them.
- Identify all high-touch surfaces in the restroom.
- Use a disinfectant suitable for the surfaces.
- Wipe down each area thoroughly.
- Allow disinfectant to sit for the recommended time.
- Inspect toilets, sinks, and plumbing for leaks.
- Test flush mechanisms for proper operation.
- Look for signs of wear or damage.
- Report any issues to maintenance staff immediately.
- Check inventory of cleaning supplies regularly.
- Organize supplies by type for easy access.
- Label storage areas clearly for each supply.
- Ensure all items are within their expiration dates.
Final Checks
- Walk through the dining area methodically.
- Pick up any items left behind by guests.
- Check under tables and in corners for debris.
- Ensure all menus are neatly organized and in place.
- Return all cleaning supplies to designated storage areas.
- Check that bottles are closed tightly to prevent spills.
- Label any containers if not already labeled.
- Store supplies in a way that promotes safety and accessibility.
- Locate the communication book or notes.
- Read through any specific instructions for the next team.
- Highlight or note any important changes or events.
- Ensure clarity on any guest requests or issues.
- Check each table for alignment with floor plan.
- Adjust chairs to be neatly tucked in.
- Ensure that no tables are blocked or inaccessible.
- Make note of any furniture needing repair or adjustment.
- Check each table for condiment containers.
- Refill any empty or low containers.
- Ensure all condiments are clean and in good condition.
- Arrange condiments neatly within easy reach of guests.
- Inspect the entire dining area for any dirt or spills.
- Sweep or vacuum as needed.
- Mop any areas that require it for cleanliness.
- Check corners and under furniture for hidden debris.
- Walk to each entrance and exit to verify locks.
- Test all windows to ensure they are closed and locked.
- Report any issues with locks to management.
- Ensure emergency exits are accessible yet secured.
- Check the reservation system for upcoming bookings.
- Note any special requests or large parties.
- Prepare tables and staff as needed for expected guests.
- Communicate any important details to the next shift.
- Walk through the kitchen and dining area.
- Check that all cooking appliances are off.
- Ensure any unused equipment is properly shut down.
- Report any malfunctioning equipment to management.
- Count the cash in the register to confirm totals.
- Check that all credit card transactions are processed.
- Secure cash in a safe location.
- Log any discrepancies for management review.
Use in Manifestly