Between Services

Between service times and when it's not busy you need to spend your time completing the tasks below as needed. At the start of your shift you can make a list if that helps otherwise use the list below as a guide. Once you have mastered all the tasks generally you just see what needs to be done.

PLEASE REMEMBER AT 5PM EACH DAY COFFEE MACHINE SHOULD BE CLEANED AND SHUT DOWN, DONUT TRAYS CLEANED AND LINED WITH PAPER, DISH AREA AND BACK KITCHEN CLEANED, FETCO AREA CLEANED, FRONT COUNTER AREA CLEANED AND PREPPED, DINER CLEANED AND PREPPED. THERE SHOULD NOT BE ANY URGENT JOBS TO BE DONE DURING DINNER SERVICE.

• Milk, restock front fridge up to 6 bottles

• Soy milk, restock front fridge up to 3 cartons

• Oat milk, restock front fridge up to 3 cartons

• Strawberry shake mix, at least half a bottle

• Vanilla shake mix, at least half a bottle

• Chocolate shake mix, at least half a bottle

• Margarita mix, two bottles par

• Malt mix. Get from supermarket, 1 tin par

• Slice limes, one lime for dinner

• Top up ice, before each service

• Ice Cream top up, before each service

• Slice jalapenos, before dinner especially on busy days.

• Cold filter top up

• Staple holder, in kitchen

• Top up sauces. Constant job

• Top up Napkin holders inside and out

• Toothpick holder top up, on kitchen pass

• Print colouring in sheets

• Clean perspex on donut trolly

• No 7 tray (single donut box white) line with pink napkin

• No 4 tray (2 donuts white tray) line with pink napkin

• Large snack box for donuts, line with pink napkin

• Burger box for donuts, line with pink nakin

• Drinks trays

• Straws top up

• Takeaway coffee cups and lids

• Top up coffee sugar

• Clean main condiments tray on shelving

• Check hand sanitizer bottles

• Wipe menus

• No 25 Tray (white donut tray for 4 donuts)

• Printed Donut Boxes folded

• Back up docket rolls (and check printers)

• Kitchen Packaging lined with check paper, Large snack boxes, Dinner boxes, regular snack boxes and burger boxes. Ideally before dinner service starts the kitchen should be fully stocked and the backup area should be full for the next day.

• Bags stamped

• T’shirts and merch restocked and tidied

• Cutlery pouches refilled. Ideally the basket in the diner is full before lunch and dinner and there is back up.

• Dish area tidy and re-stock detergent.

• Back shelf tidy (stainless steel shelf)

• Alcohol storage area tidy.

• Bins emptied before service and floors swept in kitchen and front of house area (shared job with kitchen staff)