Section 1: Salad Station
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Return all dressings to original containers, if possible. If original container/ 12 qt . is not
available switch dressings into clean salad station container, cover and store in cooler
below.
Return ALL produce to walk-in in proper place.
Take dividers, ladles, salad station containers to dishwasher.
Wipe out top (under dressings) and bottom (reach-in coolers) w/ hot soapy water.
Stock all salad bowls
Satin shine lids and doors.
Throw away cups and clean drink shelf.
Stock togo cocktail, tartar, butter, and sour cream.
Section 2: Server Station 1 (Front Server Station)
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Stock—3 full glass racks
--full and half carafes
--to go boxes
--mints --beverage napkins
--bags (paper and plastic)
--regular and decaf coffee bags and filters --straws --soup cups, lids
--coffee cups, saucers, hottles, silver creamers --Styrofoam cups, lids --solo cups, lids
Refill salt and pepper tubes
Fill/ wipe down tea caddies
Return half and half to walk-in, return hot sauces to kitchens to be filled
Dump tea urns and return to dishwasher
Dump and clean coffee pots, machine and be sure to wipe under coffee machine too.
Remove and soak soda nozzles in hot water and pour hot water into the soda grate and
wipe down.
Wipe check books, counters and all shelves.
Section 3: Soups, Tea and Server Station 2 (Kitchen Server Station)
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Stock soups spoons, saucers, soup cups, crackers
Take soups back (ask kitchen (Chris) whether to keep or take to dishwasher)
Dump water out of urns, clean and refill with fresh water
Wipe inside and out of microwave.
Make sure soup meat is covered securely
Wrap apple trays
Wipe out bottom of boxes under soups with hot soapy water
Fill 1 full carafe of sweet and 1 full carafe of un-sweet tea and dump the rest.
Wipe down and under tea maker.
Wipe down and satin shine counters and reach-in box doors (under soups)
Put away lemons and cherries
Stock beverage napkins, straws, glasses, carafes, Styrofoam cups and lids.
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Remove soda fountain nozzles and soak in hot water
Pour HOT water into the soda grate and wipe down
Section 4: Bread Drawers/ Coffee and Hot Tea
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Wipe out bread drawers inside and out (satin shine outside of drawers)
Wipe down counter on top of bread drawers
Stock all clean bread plates
Line ALL--- CLEAN bread baskets
Stock ALL coffee cups, hottles and silver creamers (in the front station)
Dump and rinse coffee urns
Refill and wipe clean tea caddies (in front station)
Put butters away
Clean sink and wipe down counter
Wipe out microwave make sure to clean under as well
Stock sugar and splenda under microwave
Clean computer table, refill mints, and clean check books
Section 5: Hot Sauces/ Oil & Vinegar/ Re-stock Wrap-up
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Refill (to the TOP!) Tabasco and Cholula
Refill oil and vinegars
Clean out bottom of oil and vinegar well
Refill all tubes under sink (salt, pepper, oil, vinegar, hot sauces, apple cider vinegar,
sherry, A1, yellow mustard)
Wipe out underneath hand sink with hot soapy water
Stock wrap-up area (all size boxes, soup cup/lids, paper and plastic bags, all size solo
cups/lids)
Section 6: Breakdown Expo Area
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Empty crocks and send to dishwasher if less than half full if not cover and put under
soup area.
Cover Sour cream and put under soups
HAND clean pumps….DO NOT USE ANY HAND SINK!!!! Must be done in back
kitchen sink.
Wrap chives and put under soup station.
Return lemons to original container
Stock all clean ramekins.
Lid slaw and return to walk in.
Lid pickles and put under soup station.
Toss the last of the parsley.
Wrap veg trays and wipe down rails and bottom of cubby
Wipe down counter and top of tables
Clean (all 4) old bay and FC shaker.
ALL Servers
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Wipe clean and fill sugar caddies, salt and pepper shakers
Wipe down chairs and table legs
Vacuum(move your tables and chairs)
Bread plates on tables
Reset with silverware
Check out with a manager