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Open, clean the floor, tables

Preparing for Opening

Ensure all cleaning supplies are stocked and readily available

Check if the floor and tables require any special cleaning treatments (e.g., stains, spills)

Assign cleaning duties to the appropriate staff members

Floor Cleaning

Sweep the floor thoroughly to remove any loose debris

Mop the floor using a suitable cleaning solution, focusing on high traffic areas

Pay attention to corners, edges, and under tables/chairs while mopping

Use a floor scrubber or brush for stubborn stains or marks

Allow the floor to dry completely before opening

Table Cleaning

Remove any leftover food or debris from tables and chairs

Wipe down tables and chairs with a damp cloth or disinfectant wipes

Pay attention to corners, edges, and crevices while cleaning

Check for any sticky residue or stains and remove them using appropriate cleaners

Ensure all surfaces are dry and ready for use

General Cleaning

Dust off any shelves, decorations, or fixtures in the dining area

Clean windows and mirrors using a glass cleaner and lint-free cloth

Check and clean light fixtures, ensuring they are in working order

Empty trash bins and replace liners

Sweep and mop any other designated areas (e.g., entryway, waiting area)

Final Checks

Inspect the cleanliness of the floor and tables for any missed spots

Ensure all cleaning supplies are properly stored and organized

Confirm that all necessary signage or decorations are in place

Double-check the readiness of the dining area for customers

Closing Notes

Document any maintenance or repair needs observed during cleaning

Provide feedback or suggestions for improvement to the management team

Communicate any outstanding tasks or issues to the next shift or relevant staff members

Remember to adapt this checklist to the specific needs and layout of your restaurant organization.

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