First of all, you need to estimate the amount of work that needs to be done during your shift. Check the prep list, run through all the stages, make sure that all the necessary tasks are already entered into it.

Set priorities based on the urgency of each task and the amount of time required to complete it. Always start with cooking rice. Make sure you have 10-12 cups of each rice in total.

Make sure the line is filled with each type of fish, and at least ½ pan of each meat. Check how many breaded shrimp and pre cooked chicken wings are in the cooler.

Fill the line if necessary, make sure you have enough of each sauce on the line, 1 oz containers are filled with sauces and toppings for delivery orders.

When you are fully ready for the service, start working on the prep list, try to have it done by 5:30-6:00 PM.

Check if there is enough backup fish and meat in the cooler for the whole next day.

Don't put off what you can do now

• The closing process is divided into the following stages: cleaning the kiosk, washing the dishes, wrapping pans and cleaning the floor. There are things we should do only after the store closes (at 7:30), such as wrapping the line and washing dishes. But, you can save a lot of time later if you start do some cleaning as soon as you finish the prep list. For example: clean the glass, clean the walls behind the surfaces, wipe the doors and handles of coolers, clean inside the line, etc.

Passing the baton

• When filling the line, you need to take care of the prep list for the next day. Put all the tasks that the person opening should pay attention to in the morning;

• Try to treat all stages of closure responsibly, do not leave your work to coworkers;

• Make sure all logs are updated.