Opening side work (a.m.) Dining room: - Wipe down all tabletops, table bases, benches and areas around your station with a wet rag. - Unstack chairs and arrange around the tables, wherever possible placing them at an angle to avoid seating chairs back-to-back. This leaves more of a walkway for servers and gives guests more room. - Dust the shelves in your section. - Polish all silverware in your section; make sure tables and chairs are clean and straight. - Set out one napkin, one fork, one knife and one spoon at each place - If any reservations are on the book, set up the large table in back for the first party. - Fold napkins as time allows. - Clean kitchen doors. - Clean all salt, pepper, and sugar caddies. Kitchen: - Brew coffee for service: 2 pots of regular and 2 pots of decaf. Leave machine on at all times. Please leave this to be done last so that the coffee is fresh for the customers - Brew tea for service in silver pitchers. Use the coffee machine to brew them. Place 3 bags of tea in a pitcher, and hit the brew button (please make sure that the coffee filter holder is clean and free of coffee grinds). Do this one more time with two more bags. Brew for about 60 minutes, then remove bags, put tea in large urn and add 4 pitchers of cold water. - Cut lemons for service. Lemons are found in the walk-in. Fill the ceramic bowl and place it in the server stand. Also fill a sixth-pan or small lexan for back up, label it and place these in the reach in behind the salad station. - Fill 5 small pitchers and 1 small pitchers of milk for coffee service. (Knobbed pitchers are for cream; flat ones are for milk.) Place them in a flat storage container over another flat container of ice, and put it out on the beverage stand. - Stock 6 espresso and 5 cappuccino cups. - Set the kitchen line for service with: soup spoons, round plates on both sides of cold window, small oval platters and lg round plates on right side of hot window; soup bowls, pasta bowls and small grits bowls on left side of hot window. Make sure there are enough brown paper squares available. If not, ask the hosts to cut some. Wipe down expo line and leave wet linen to wipe plates. - Make sure that there is butter setting out next to the coffee grinder with a small purple handle scoop. - Please refill salt and pepper shakers and clean them. - Refill sugar caddies and clean them. - Put out a large bucket for ice with a scoop. - Use 2 wet bar towels for the wiping of the tables. - Get 6 ketchups and at least 5 mustards out of the walk-in and make sure they are full for service. Make sure glasses, coffee mugs, and small plates are stocked Please put out some parm cheese and the grater. - You will need a total of 7 bar towels and 3 (dirty) linen napkins to set up server station. Use 2 bar towels to wipe tables; make sure they are wet. Use bar towels under the ice and tea, under the water spicket and under the creamers. The last one should be for the coffee station to wipe up with. Use 2 linen napkins for under the coffee pitchers, and the other for under the lemons. - Closing side work (a.m.): First cut: - Stock glasses and coffee mugs. - Fill all sugar caddies. - Fill ice under creamers and fill creamers if needed. - Make sure closer has enough lemons, tea, coffee and silverware to finish shift. - Check out with manager. - Straighten up server station Closer: - Clean up beverage station in kitchen. - Spot clean dining room. - Check out with manager. Opening side work (p.m.): 4:00 person/people - Set tables for dinner service with table clothes, linen napkins, 2 forks, knife and coffee spoon at each setting. - Table clothes should be placed so the corners fall between the chairs, not in them. - Put candles out on each table. Reuse candles that are only half burned. Run candleholders through dishwasher if needed. - Fold linens as needed for service. Linens should be folded in quarters, then in half, so the outer edges are inside the folded napkin. 5:00 person/people - Set the line in the kitchen for service with steak knives; soup spoons; round plates on each side of the cold line; small oval platters and pasta bowls on the right side of the hot window; soup bowls, pasta bowls, large oval platters and small grits bowls on the left side. Set small plates and monkey dishes out in front of the cold line. Check paper squares. Wipe down line and leave a wet linen for plate wiping. - Check for back-up lemons and cut more as needed. - Check ice tea and make more as needed. - Make fresh pots of coffee. - Make sure all ketchup and mustard bottles are full. - Stock all to-go containers. - Wipe the kitchen doors with Magic solution. - Wipe down menus as needed. - Tidy back area. - Stock side stand as needed. - Wipe down table bases, chairs and areas surrounding your station. - Clean all salt, pepper, and sugar caddies. 6:00 person/people - Check with openers and assist with any remaining side work. Duration duties (all shifts): - Keep side stand and beverage station free of clutter and dirty dishes. Wipe down as needed. - Keep an eye on the levels of ice tea, coffee, creamers, ketchups and mustards, etc. and refill all as needed. - Watch the recycling bin in the beverage station and take it out to the barrels by the dumpster as it gets full. Replace the bag. - Check your tables as they are reset by the busser to ensure they are set neatly and correctly. Additional side work for Tuesday nights: - Fill ramekins with butter for service with biscuits. About one butter per two orders of chicken should be the par. Place these on a half sheet pan in the walk-in until needed. - Fill honey bears with honey from the big jug over the dessert station. Put these out on the side stand for biscuits. - Make sure the line is set with extra round plates in the hot window for chicken. - Make sure plenty of ice tea is made, as we use a lot on Tuesdays. Additional side work for Wednesday nights: - Fill and set out oil and vinegar cruets on side stand for salads. Use red wine vinegar and extra virgin olive oil. - Make sure plenty of Parmesan cheese is put out with the cheese grater for spaghetti. Closing side work (p.m.) Break down server side stand: 1. Stock all glasses and coffee mugs. 2. Fill sugar caddies. 3. Dump tea and coffee and send pots to dishwasher. 4. Store leftover lemons in a sixth pan and label. Send bowl to dishwasher. 5. Send creamers to dishwasher. 6. Collect ketchup and mustard bottles in a plastic hotel pan to store in walk-in. Marry any low bottles and send empties through dishwasher. Soak lids of all bottles in hot water to remove any build-up from the spouts. 7. Wipe down station and put all dirty linens in linen bag. Save clean towels for reuse. - - - - Break down beverage station in kitchen: 1. Clear all employee cups, dirty espresso cups and other dishes and send to dishwasher. 2. Send coffee basket, espresso wand, espresso drain, grind catcher and all other removable parts of beverage machine to dishwasher. 3. Empty refrigerator of milk, cream and cheese. Store in proper places in walk-in. 4. Wipe down all surfaces with bleach solution to a sparkling clean: counters, machines, top and bottom shelves, and refrigerator. Move everything and clean underneath. 5. Straighten to-go area and tea storage. Make sure all teas and coffees are sealed. 6. Back wash espresso machine on Wednesday and Saturday. 7. Replace all clean machine parts and leave machines on. 8. Pull all plates off the line and store below the expo stand. 9. On Sundays, unplug the small refrigerator and defrost it over the back prep sink. Break down dining room tables: 1. Store clean utensils in silverware caddy. 2. Store clean napkins in linen baskets. 3. Fold clean table clothes for re-use. 4. Collect candles. Stack neatly at bottom of server stand. Stack chairs around perimeter of dining room so it can be swept and mopped the following morning. Take recycling out to the barrels behind the dumpster. Replace liner in trashcan. Spot sweep the dining room. Do any additional spot straightening as needed. Check out with a manager.