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DINING ROOM OPENING CHECKLIST

AND GUIDELINES EXAMPLE

 

DO NOT COPY AND PASTE FOR YOUR CHECK LIST, USE IT ONLY AS A GUIDE

 

  • Remember to set up tables and chairs straight and exactly the same

  • Inspect lighting; set appropriate lighting level.

  • Vacuum before set up, and ensure the floor is free of debris before service begins.Set music (appropriate selection and volume).

  • Check beverage supply

  • Ensure that appropriate fruit garnishes have been cut and stocked.

  • Ensure that dish racks are set-up by the dish station

  • Need appropriate rack for each type of glassware used.

  • Ensure that all MICROS printers are supplied with ample paper.

  • Ensure that all blinds are even and neat, wall partitions are shut and even.

  • No credit card tips are accepted.

  • Remember to hold a FOH meeting with all FOH staff to ensure appropriate knowledge of menu specials and beverage offerings.

  • Have menus and specials printed; must be professional and on a high quality paper.

  • Servers should be able to describe menu offerings to guests.

  • Servers should be able to answer guest questions regarding ingredients, food allergies, cheese selection, etc.

  • Prior to service make sure all storage doors are closed.

  • Count and sign for cash bank.

  • Perform a restroom inspection prior to operation.

  • Staff should inform each guest of any special service style, so that there are no problems or surprises when items arrive at the table.

 

KITCHEN OPENING CHECKLIST AND GUIDELINES EXAMPLE:

  • Turn on all needed equipment

  • Gather food products

  • Set up dish machine

  • Outline service on whiteboard

  • Set up cutting boards

 

                                                                                                                                                                   

BOH CLOSING CHECKLIST

AND GUIDELINES EXAMPLE

 

DO NOT COPY AND PASTE FOR YOUR CHECK LIST, USE IT ONLY AS A GUIDE

 

  • All foods properly labeled, wrapped, and stored in proper area.

  • All Kitchen equipment cleaned properly.

    • Range Tops

    • All Sinks (in sinks)

    • Steam Table and Service Line

    • All Pots and Pans

  • Refill items used

  • Squeeze Bottles (olive oil, blended oil)

    • Tasting Spoons

  • All equipment turned off properly

  • All drawers supplied with proper utensils

  • All stainless steel surfaces and walls wiped clean

  • All garbage and trash removed from kitchen

  • Outside garbage area clean and sanitary

  • Sweep and mop kitchen floors; do not walk over mopped area

  • Kitchen is ready for next use; looks as if you were never there

  • Note: If you do not know, ask for help!

  • All staff members will participate in clean up; no one leaves until dismissed.

 

FOH CLOSING CHECKLIST AND GUIDELINES EXAMPLE:

  • All dirty dishes, glasses, and utensils have been cleaned and replaced.

  • Polish glasses and utensils before replacing.

  • Table tops and bar should be clean.

  • Bar surfaces and sinks should be clean and sanitized.

  • Submit liquor and linen count to FOH instructor.

  • Replace outside chairs, tables, and heaters.

  • Ensure that dirty linen has been bagged and placed in appropriate area.

  • Turn off and clean coffee pots, juice dispenser, and soda dispenser.

  • Inspect service area for dirty dishes, linen, etc.

  • Turn off dish machine, TVs, and music.

  • Vacuum dining room.

  • Dining room, bar, and service area should be ready for next use.

  • Return all china and silver to the storage room.

© 2014 by FAB 467 CAPSTONE. Website created by Jessica Gordon.

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