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.
Take dividers, ladles, salad station containers to dishwasher hand wash blue cheese
spoon and put next to solo cups
Wipe out top (under dressings) and bottom (reach-in coolers) w/ hot soapy water.
Stock all salad bowls
Satin shine lids and doors.
Restock cupped cocktail, tarter, sour cream, and butter
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 and machine
Remove and soak soda nozzles in hot water
Wipe check books and counters
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 and wipe out both
microwaves
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 satin shine counters and reach-in box doors (under soups)
Put away lemons and cherries
Stock beverage napkins, straws, Styrofoam cups, lids, glass racks, and carafes
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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Wash and return bread drawers (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 back station)
Dump and rinse coffee urns
Refill and wipe clean tea caddies (in back station)
Put butters away
Clean sink and wipe down counter
Wipe out microwaves (don’t miss side by soda fountain)
Wipe down server books, clean computer table and refill mints
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)
Take back sweet tea pot
Wipe out underneath hand sink with hot soapy water
Stock wrap-up area (all size boxes, soup cups/lids, paper and plastic bags, all size solo
cups/lids, and plasticware)
Clean off computer table
Refill mints
Wipe check books
Section 6: Breakdown Expo Area
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Empty crocks and send to dishwasher (return cocktail, tarter and ketchup to original
containers IN WALK IN, cover sour cream return to walk in, cover ketchup, return to
walk in)
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 12qt container
Stock all clean ramekins.
Lid slaw and return to walk in with other batches of slaw
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 and refill (all 4) old bay and FC shaker.
Fill squeeze bottles of honey mustard and ball sauce and put under soup station
ALL Servers
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Wipe clean and fill sugar caddies, salt and pepper shakers
Wipe down chairs and table legs
Vacuum
Bread plates on tables
Reset with silverware
Check out with a manager