Front of the House (FOH) Checklists and Tips
Opening
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Open curtains
Condiments bar
o Fill water dispenser (pick flavor from fridge)
o Stock:
 Sugar: regular, raw, pink, and stevia
 Stirrers and straws
 Napkins
 Milks (half and half, whole, and non-dairy) – make sure milks are still fresh
Check that glass displays are clean and shiny
Check dessert plates, mason jars, to-go cups, and coffee cups are stocked
Make to go pastry boxes for easy grab & ensure there are dessert bags as well
Turn on all lights for front of the house
Turn on music
Make sure beverage cooler is set-up
o Turn on lights
o Top shelf: root beer/water/root beer
o Middle Shelf: fanta/sprite/coke
o Lower level: Pitcher (tea or juice)/water/Pitcher
o Take inventory of drinks
Fill up utensil bin
Check chalkboard is up-to-date
Make sure coffee station is ready
o Grinder filled with beans
o Coffee filters & chicory are stocked
Bar condiments: lemon and limes
Paper in cash register printer
Chairs in proper place
Ensure fresh trash bags in trash cans and trash receptacles are clean
Ensure empty bus bins trash receptacles
Toaster oven is clean & shiny
Windows and doors are clean
Pillows are arranged
Set-up till for cash register (as Manager on Duty for till money)
Check bathrooms for toilet paper, soap and cleanliness
Check lightbulbs
Ensure pastry case labels are in the proper place
Unlock front and back doors
Sweep the floors
During shift
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Welcome guests: “Welcome to Studio B Bakery & Bistro”
Answer phone
Check if things are running low and inform kitchen before you run out
Designate roles (one cashier and one go getter)
Take baked goods to kitchen if needed for meal (e.g. croissant for b’fast sandwich)
Wipe off tables, as needed
Clean floor, as needed
As bus bims get full, take to the kitchen for cleaning
Keep sink clean
Clean equipment as you use them
Refill milk on condiments bar, as needed
Take whole dessert orders
Closing
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Wrap up baked goods
Make sure all sinks and equipment are clean
Vacuum floor behind the pastry cases
Sweep and mop retail floor
Take out the trash
Count till and print out transaction receipts
Close curtains
Turn off lights & music
Clean up condiments bar & put milk away
Clean glass displays
Send milk containers for wash (Tuesday, Thursday and last day of week)
Inventory beverages
Put bar condiments in refrigerator case
Wipe down tables and chairs and put in their proper place
Clean out bus bins
Clean doors and windows
Check bathrooms
Lock-up doors
Tips: (Still working on this section)
Taking Whole dessert orders
Cas log for till