Checklist for Coffee Station:
Cleaning procedure for the Fridge
(Ones a week)
Comment:
1: Pak out everything in the fridge and defrost the fridge.
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2: Take a clean wet cloth and some Multi-Purpose cleaner and wipe the fridge on the inside and outside to remove any stains and stickiness.
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3: Remove all the racks on the inside of the fridge and wash the inside and outside with hot water and dishwashing liquid.
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4: Wait in till the fridge is dry. Put back the racks.
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5: Put back the jam bowls.
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6: Stock up on your Milk.
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7: Stock up on your Cream.
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8: Stock up on your Fruit juices.
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Checklist for the Fridge
(Every morning and afternoon)
Mark off: How much:
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Juice:
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§
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§ Mango: Bottles:
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§ Tropical: Bottles:
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§ Guava: Bottles:
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§ Litchi: Bottles:
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Milk:
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Milk: 1l: Bottles:
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2l: Bottles:
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Cream:
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Boxes:
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Butter
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Jam
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Strawberry: Jars:
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Apricot: Jars:
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Checklist for Milkshake station
(Every morning and afternoon)
Make sure you have the following:
What you need: How much:
1. Milkshake jugs ______
2. Ice Cream Scoop/s ______
3. Ice cream ( 1/2 Containers) ______
4. Milk ______
5. Milkshake Syrup:
§ Strawberry ______
§ Banana: ______
§ Lime: ______
§ Bubblegum: ______
§ Chocolate: ______
6. Straws (Must be full at all time) ______
7. Is milkshake mixer clean ______
Checklist for Coffee percolator Machine
(Every morning and afternoon)
1. Empty the coffee jug.
2. Remove the filter scoop and empty it in a dustbin.
3. Wash the coffee jug and filter scoop thoroughly
in a solution of warm water and dishwashing liquid.
4. Dry the jug on the inside and outside with a clean cloth.
5. Wipe the outside with the clean cloth.
6. Replace the coffee jug and the filter scoop.
Always make sure that you have enough filters and filter coffee for the day.
Checklist for Cups & Saucers shelves
(Every morning and afternoon)
What you need: How much:
1. Juice Glasses – Highball ________
2. Milkshake Glasses ________
3. Jam Bowls _______
(Small, medium and Large ones)
4. Cappuccino Cups _______
5. Cappuccino Saucers _______
6. Tea Pots _______
(Big and Small ones)
7. Air ports & Flasks _________
(Make sure the flask/ air ports are clean)
8. Latte mugs _______
9. Milk Jugs _______
(Big and Small ones)
10. Sugar holder _______
Checklist for Coffee Trolley
(Every morning and afternoon)
NB
Before you check everything, first pack everything out and the clean the trolley by wiping the selves with a clean wet cloth.
1. Make sure you have enough of the following:
Milo: Containers: ___
Hot chocolate: Containers: ___
Reoffered: Containers: ___
Nescafe Classic: Containers: ___
Nescafe Decaffeinated: Containers: ___
Douw Egberts filter coffee: Containers: ___
Rooibos Tea bags: Containers: ___
Five Roses Tea bags: Containers: ___
Brown sugar Sachets: Containers: ___
White Sugar Sachets: Containers: ___
Canderel Sachets: Containers: ___
Serviettes: ________
Teaspoons: ________
Soda spoons: ________
Cleaning Procedure for the Cappuccino Machine
(Every morning and afternoon)
1. Remove the white plastic liner on top of the machine.
2. Take a sourer an a solution of warm water and dishwashing liquid and clean the white plastic liners thoroughly.
3. Take a clean cloth and wipe the top of the machine.
4. Also wipe the machine on the outside, and the frother nozzles.
5. Remove coffee handles and clean it.
6. Remove drip dry and clean it.
7. Make 2 glasses full off water and insert at the frother nozzles.
Cleaning Procedures for the coffee grinder
1. Take a clean cloth and wipe the outside of the grinder.
2. Make sure that there is no fine grinder present.
3. Refill the machine with fresh coffee beans.
Cleaning Procedures for the hot tray with tea and cappuccino cups
(Every morning and afternoon)
Switch off hot tray and let it cool off before cleaning.
Before you restock your hot tray, make sure that your hot tray is clean, and go through the entire cups to see if its crack or chipped.
Checklists For the bar
Checklist for the Bar POS station
(Every morning and afternoon)
Ensure that all the slips from the spike are removed on a daily basis and filed with the cash up slip in the weekly invoice file.
Also make sure you hold the voids.
Ensure the following items are clear:
· Screen
· Mouse
· Keyboard
· Printer
· Speed Point Machine
· Telephone
· Work surface
Ensure all the components are in right place and make sure that the POS station looks neat and tidy at all time.
No looses standing / Lying objects!!!
Checklist for bar counter and under the bar counter/glass station
(Every morning and afternoon)
Bar counter:
Clean the bars counter on top with
multi- purpose and a clean cloth.
Also put some covers out for the drinks.
Under the bar/glass station:
Ensure all the glasses have been steamed
and work surface are clean.
Ensure there are a minimum of High ball glasses,
Zombie glasses, Beer glasses under the
counter during weeks and weekends.
Checklist / Cleaning for Bar fridges
(Every morning and afternoon)
1.Ensure that the inside of the fridge is
empty and then you take a clean cloth
and some multi –Purpose and clean
the fridge, to remove the all stains and
stickiness, also clean the racks with hot water.
2. (Remember FIFO – First in first out).
Ensure all new stock is packed at the back off
the fridge, moving the older stock to the front.
3. Ensure all expiry dates are checked.
4. Ensure all the labels are facing the front.
5. Refill the fridge if the stock becomes less.
Checklist for Cordials station
(Every morning and afternoon)
1. Ensure the work surface are clean.
2. Ensure there are:
· Cola Tonic
· Lime Cordials
· Passion fruit
· Salt and Pepper
· Bitters
· Worchester sauce
3. Ensure the bottles are lean and not sticky.
4. Ensure the bottles are not less than ¾ full.
5. Ensure the cordials are packed neatly with the labels facing the bar attendant.
6. Ensure there are sufficient lemon slices in a wrapped side plate.
7. Ensure the tot measures and drip tray is clean and in place.
8. Ensure that the areas are free from loose lying/free standing objects.
Alcohol display cabinet
(Every morning and afternoon)
1. Ensure the work surface is clean.
2. Ensure the cabinet is fully stocked if not collect some new stock from the back fridge or cadge and move the older stock to the front.
3. Ensure that all the logos are facing the glass.
Checklists for the Bistro, Loft and veranda
Checklist for a proper Table setting
(Every morning and afternoon)
1. Ensure that the tables are in good working order and clean from top to bottom.
2. Ensure that there are a sufficient chairs at each table ( E.g. 4 wooden chairs or wooden at 2 adjoined tables) and that they are in good working order.
3. Ensure that there is a clean, stain and damage free white table cloth over each table.
4. Ensure that there is 1 overlay over each table .
5. Ensure that there is 1 decor on each table.
6. Ensure there is shapanje classes on each table in the morning and White wine glasses in the afternoon.
7. Ensure that the floor is clean and mopped.
Checklist for the student buffet setup in the loft
(Every morning and afternoon)
1. Make sure the steel tables are in working order.
2. Ensure the table has a table cloth and overly over.
3. Make sure that there is the following on the table:
· Main course plates
· Main course knifes
· Main course forks
· Highball glasses
Also: Tomato sauce, Salt & Pepper, Chilli Sauce.
Checklist for the veranda
(Every morning and afternoon)
1) Make sure that there are enough tables outside and in good working order.
2) Make sure it is clean from top to bottom.
3) Make sure it is in lines.
4) Make sure the floor is moped.
5) Make sure if any spills is pilled that you clean.
Checklist for the fire place
( Every week or in winter every day )
1. Make sure the fire place is clean at all times.
2. Make sure when the fire is burning and that the ashes and pieces of coals that sometimes fall out on the floor is cleaned immediately.
3. Ensure that the fire place is cleaned after each fire.
4. Ensure that there is sufficient wood and firelighters.
Checklist for the Menu and Bill folders station
(Every morning and afternoon)
1. Make sure that there are enough menus, and that they are packed neatly.
2. Ensure that the surface is clean.
3. Make sure the bill folders and menus are clean inside and out.
Checklist for the bistro’s front and back doors
(Every morning and afternoon)
Ensure that the doors are in good working order.
Ensure the doors are clean.
Ensure that the doors are hooked in while the bistro is open, but that is one door remains close when it is cold.
Ensure the hooks are in working order.
Checklists for the Hall
Lounge area Checklist and cleaning procedures
(Every morning and afternoon)
1. Ensure that the floor is moped and streak free.
2. Ensure that the furniture are free from dust and stains.
3. Ensure that the blinds are free from dust, if not take a feather duster and wipe them thoroughly.
4. Ensure that there is no loose lying / free standing objects.
Table and Chair layout and Checklist
(Every morning and afternoon)
1. Before starting the layout ensure that the floor is mopped and that there was no streaks formed.
2. Check all the tables and chairs and make sure that they are all stable and in a good working condition – If not take the chair out, put a new one in and take to work shop.
3. Ensure that the tables are packed in a neat row using the lines on the floor as guidelines.
4. Ensure that there are 4 chairs packed around each table.
Stereo System Checklist
(Every morning and afternoon)
1. At the beginning of each shift check all the components (DVD player, TV, DSTV decor) and make sure that they are in a good working condition, if not report to Management.
2. Ensure that the TV is switch on during the day and that it is on either a Sport or Movie Channel.
3. Ensure that there are no loos / free standing objects.
4. Ensure that the DVD player which provide the music in the bistro are on a Volume level of 16/17.
Hall’s sliding door
(Every morning and afternoon)
1. Ensure the sliding door is always clean and unlocked during the day.
2. Ensure it is in working order and if not report to Management.
3. Ensure the doors are looked at the end of the day.
Checklists for the waiter’s stations
Checklist for the fridge:
Ensure that the shelves as well as all the condiment bottles cleaned with a wet cloth some Multi- Purpose cleaning and neatly packed on the shelves using the following order on the left hand side of the shelve.
What you need:
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How much do you have:
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o Salad dressing
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o Tomato sauce
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o Hp Sauce
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o Worchester Souse
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o Chilli Sauce
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o Tabasco Sauce
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Checklist for the Condiment Station
(Every morning and afternoon)
Top Shelve:
Ensure that the shelve is clean and dust free.
Ensure that all the condiment baskets are cleaned and neatly packed in rows on the shelve.
Middle Shelves:
Ensure that the shelve is cleaned and dust free.
Ensure that the knives and forks was neatly rolled and packed on the Mice on Place tray.
Ensure the condiments bottles was filled and cleaned properly. Ensure that the bottles are always neatly packed in rows on the shelves following the specific order from left to right.
Salad dressing
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Tomato sauce
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Hp Sauce
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Worchester Souse
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Chilli Sauce
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Tabasco Sauce
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Ensure that all the Salt and Peppers pots are clean, filled and that the holes are unlogged.
Bottom Shelves:
Ensure that the shelve is cleaned and dust free.
Ensure that the toast baskets are cleaned and free from stickiness.
Ensure that the take-away containers are packed in neat rows on the shelve.
Ensure that there are plastic bags for a take-away
Ensure that the cutlery are nearly packed in the cutlery trays according to type and in the following sequence.
Steak Knives Main Course knives Butter knives Fish knives Main course Forks Dessert Forks Fish Forks Cake Forks Dessert Spoons Soda Spoons Tea Spoons
Checklists for the toilets
(Every morning and afternoon)
There will be a check list in every bathroom and the mangers must sign to check if it’s clean.
The ladies room:
· Ensure that the toilets bowls and seats were properly cleaned on the inside and outside.
· Ensure that the blinds on in front of the windows are free from dust.
· Ensure the windows are cleaned and free from dust.
· Ensure the floors and walls are cleaned properly.
· Ensure the basins are cleaned and dry.
· Ensure that the mirrors are cleaned and polished.
· Ensure the tabs are in good working order.
· Ensure that there is air freshener and soap.
The Gentlemen’s room:
v Ensure that the toilets bowls and seats were properly cleaned on the inside and outside.
v Ensure that the toilet urinals are properly cleaned inside and outside. Ensure that the toilets bowls and seats were properly cleaned on the inside and outside.
v Ensure the toilet stands are clean inside and outside.
v Ensure the toilet stands are cleaned inside and outside, also make sure there are peppermints inside.
v Ensure the windows are cleaned and free from dust.
v Ensure the floors and walls are cleaned properly.
v Ensure the basins are cleaned and dry.
v Ensure that the mirrors are cleaned and polished.
v Ensure the tabs are in good working order.
v Ensure that there is air freshener and soap.
The Baby Booth room:
§ Ensure that the toilets bowls and seats were properly cleaned on the inside and outside.
§ Ensure that the changing counter was properly cleaned and that the counter is in good working order.
§ Ensure the windows are cleaned and free from dust.
§ Ensure the floors and walls are cleaned properly.
§ Ensure the basins are cleaned and dry.
§ Ensure that the mirrors are cleaned and polished.
§ Ensure the tabs are in good working order.
§ Ensure that there is air freshener and soap.
Checklist for the Cocktail Bar
(Every morning and afternoon)
Cleaning & checklist procedures for the Cocktail Bar
(Every morning and afternoon)
Remove all the slips that have printed the day before, and file them.
1. Take a clean cloth and some Multi-Purpose and wipe the following:
1.1. Screen
1.2. Mouse
1.3. Keyboard
1.4. Printer
1.5. Slip spike
1.6. Counter
3. Make sure the POS station looks neat.
4. Make sure you have enough Blank till rolls.
5. Test the electrical components to make sure it is working.
Cleaning Procedures for Cocktail Fridge
( Ones a week )
1. Pak all of the liquor and cold drinks out.
2. Then use a wet cloth and clean the fridge, dry it when finished. And pack all the liquor back and cold drinks back.
3. Wash the ice jugs and scoop in warm water and dish washing liquid solution, and then dry it to prevent water marks.
Checklist for Smoothie blenders, Fruit juicer and Ice crusher in the Cocktail bar
(Every morning and afternoon)
Smoothie blender:
Remove lid and check if inside is cleaned properly and that it’s dry.
Check if it’s in working order.
Fruit juicer:
Check if the inside of the machine is clean, check if all the juice sells is out.
Ice crusher:
Check if ice crusher is cleaned and in working order.
Checklist for glasses in the Cocktail bar
(Every morning and afternoon)
Check if you have enough glasses:
Cocktail glasses.
High ball glasses
Long glasses
Shooter glasses
Checklist For the liquor, equipment and ingredients in the Cocktail bar
(Every morning and afternoon)
Liquor:
Make sure you have enough liquor in the bar.
Take the stock take paper and check if you have all the liquor you need.
Make sure all the bottles that is opened must be at the front.
Equipment and Ingredients:
· Glass rimmer
· Sugars
· Grenadine
· Ice scoop
· Tot measure
· Drip tray
· Waiters friend
· Carving board
· Sharp knife
· Straw holder
· Honey
· Yoghurt
· Muesli
Checklist for the Towel Issuing centre
Ensure that the work surface is clean.
Ensure that the towels are rolled and pack neatly.
Make sure you have the towel issuing file next to you.
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