OPENING CHECKLIST

Have your checklist in hand and follow the steps. Servers are responsible for checking and marking all steps. Even if there is help from back servers, servers are responsible for ensuring everything is done properly.

• Check the reservations for the shift on both OpenTable and Yelp.

• Ask the kitchen to update you on specials, 86’d items, and countdowns. Ask when you start opening and give them 15 minutes to respond. It is the server’s responsibility to get the update. Review the menu item by item.

• Bring out the red wine from the fridge.

• Check the room temperature and turn the AC or heater on if needed.

• Check the bathrooms; clean, refill, and restock, polish the mirrors, trash cans, and all shiny surfaces.

• Check the floors and mop if needed. Don’t forget to use the wet floor sign.

• Clean the countertops and surfaces.

• Set up the counter with edible flowers.

• Check that all chairs and tables are aligned and set.

• Place the lamps on tables and countertops.

• Set up flowers or fruits on dining tables.

• Turn on the music.

• Check, organize, and restock to-go containers and bags.

• Wipe the menus, place them on the host stand, and ensure one is always at the bar.

• Make sure everything inside is organized, then open the doors.

• Wipe the host stand and place the menus on top.

• Hook the outdoor bistro lights above the Montana large entrance when the sun sets.

• Keep checking the lighting according to the level of daylight (bar ceiling and shelves, dining room ceiling and bistro lights, lounge wall and ceiling).

• Set up the outdoor cabinet with tableware.

• Clean the sidewalk and parklet using the leaf blower and charge the battery when finished.

• Set up the patio.

• Close the parklet and do not set up with tableware inside the parklet unless we have a big party or many reservations (follow daily layouts).

• If there is a specific occasion (football, baseball, Grammy, etc.) or movie night, make sure the video projector is set up and ready before guests arrive.

• Ensure all tables are leveled, wiped, and neatly set.

• Ensure the entrance glass is clean.

• Make sure you have polished glasses, silverware, and napkins for the shift.

• Check the salt and pepper mills to be clean and refilled.

• Make sure you have towels and sanitizer sprays refilled.

• Get a response from the kitchen for specials, 86’d items, or countdowns.

• Check the bar, chilled white wine, batched drinks, juices, and syrups and ensure everything is available for the shift.

• Set up and refresh drink garnishes.

• Make sure you have cube and shaped ice available.

• Check that all fridges and the ice maker are clean and organized.

• Wipe the shelves inside the fridges.

• Wipe the fridge doors.

• Check to-go bags, cups, and containers; restock if needed and organize the display.

• Check the menus and wipe them if needed.

• Check the iPads, screens, and handhelds and wipe them if needed.

• Use reservation signs to mark reserved tables.

• Check the propane levels and inform me if they are low or not functioning.

• Watch the door and make sure you are not missing any guests.

CLOSING CHECKLIST

• While guests are still enjoying their food and dessert, servers are required to start the closing process.

• Clean and set all tables with no guests.

• Pump the wine.

• Check the syrups and batched cocktails and text me if anything is low or needs to be prepped (some may already be batched in the walk-in; refill as needed).

• Restock water, white wines, and bubbles in the fridges for the next day.

• Put the greens from the counter on the bottom shelf of the fridge under the coffee machine.

• Put all food and drinks back into the fridges.

• Wash and dry the beer tap grill.

• Wash and clean the espresso machine attachments.

• Empty and clean the sink and bar tools.

• Organize the fridges.

• Refill the ice molds for cocktails and put them in the kitchen freezer.

• Clean the ice maker and remove all cups and ice molds.

• Refill and clean the ketchup container (every night).

• Wipe the countertop and all surfaces at the bar.

• Ask the kitchen to wash all glasses and silverware so you can polish them while guests are still there.

• Mop the bar.

• Check the bathrooms.

• Start bringing the tableware inside and place it on the central shelf if there are no guests in the lounge.

• If we have guests in the lounge area, you can place the tableware on the counter until they leave.

• Start breaking down the outdoor furniture.

  When guests leave:

• If the video projector is out, unplug it and bring it inside with the remote.

• Turn off the music, wipe the iPad, and connect it to the charger.

• Gather all the menus and put them in the folder at the host stand.

• Wipe and reset the tables.

• Plug in the lamps to charge.

• Return flowers and fruits from the communal table to the walk-in.

• Bring the host stand inside.

• Unplug the Montana outdoor bistro lights.

• Close all the doors.

• Vacuum the dining room (move the tables and make sure it is clean under the bases).

• Set the barstools on the countertop.

• Turn off the bar shelf light.

• Turn off the AC/heater.

• Mop the lounge and hallway.

• Take all dirty towels to the kitchen; no dirty towels should be left in the hutch, bar, or on counters at the end of the shift.

• Turn off the lights.

• Make sure the vacuum and leaf blower are charging.

• Punch out, wipe your handheld, and put it on the charger.

• At the end of each shift, text your feedback: any complaints, issues with menu items or Toast, or any issues with the kitchen.

Additional tasks for closing nights before brunch

• Check and refill lemonade, iced tea and syrups.

• Check the dates and taste the juices. If the quality is not good, remove them from the fridge and send me a prep request text.

• Portion the decaf coffee and matcha.

• Portion a minimum of 5 containers of drip coffee in deli cups (145 g each).

• Restock the sugar containers.

• Leave the whipped butter on the counter to bring it to room temperature.

• Check that the coffee machine is on.

Additional tasks for closing on Sunday nights

• When there are no guests outside, unplug the video projector and bring it in.

• Turn off the espresso machine.

• Ensure no food is left outside the fridge.

• Take inventory of wine and beers.

• Take inventory and inspection of heaters.

Side Works

• Fold napkins

• Clean the glass doors

• Wipe the wainscoting walls

• Dust the wainscoting

• Dust the window casing (inside and outside)

• Water the plants

• Restock the bar’s dry fruit containers

• Clean and refresh the drink garnish container

• Polish silverware

• Clean the fridges

• Clean the storage areas

• Organize and restock to-go containers

• Take inventory of storage items, drinks, syrup, and heaters

• Wipe the menus

• Organize cabinets

• Organize drawers

• Help with prep

• Take pictures of food, drinks, and processes

• Assist with creating content for marketing