FRONt OF THE HOUSE
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.
Fill the 3 component sink with water and chemicals.
Check the room temperature and turn the AC or heater on if needed.
Check the bathrooms: clean, refill, and restock all supplies. Polish the mirrors, trash cans, and all surfaces must be spotless.
Check the floors and mop if needed. Don’t forget to use the wet floor sign. Turn on the blue fan immidiatley to dry the floor quickly.
Set up the barstools.
Clean the countertops and surfaces.
Set up the counter with edible flowers.
Check that all chairs and tables are aligned and set.
Place the QR codes for brunch service and lamps on tables and bae countertops for dinner service. Don’t turn the table lamps on until its dark.
Set up flowers or fruits on communal tables.
Turn on the music.
Assign tables and place reservation signs based on guest preferences for indoor or outdoor seating, noting all reserved tables clearly. You manage the seating—not the guests. Use reservation signs.
Check, organize, and restock to-go containers and bags.
Wipe the menus, place them on the host stand and the corner of the bar counter.
Wipe the host stand and place the menus on top.
Make sure everything inside is organized, then open the doors.
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 napkins, glasses salt and pepper mills and silverware baskets.
Clean the sidewalk and parklet using the leaf blower and charge the battery when finished.
Set up the patio furniture according to the daily layouts.
Close the parklet with rope and do not set up with tableware inside the parklet on weekdays 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 door is clean and spotless.
Make sure you have polished glasses, silverware, and napkins for the shift and keep polish and fold for following 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 your station fully before service: include tools such as a wine key and lighter, and ingredients such as lemons, limes, cucumber, edible flowers and greens, Ice tea, lemonade, juices, chilled wines (red and white), spring water and sparkling water, juices, batched cocktails, ketchup, hot sauce, and mustard.
Ensure 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.
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 red wine.
Wash the robber bar mats.
Return the cold drink and wines to the fridge.
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 expo or the ice bucket.
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 back.
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 and chalkboard inside.
Unplug the Montana outdoor bistro lights.
Close all the doors. (double check before leaving)
Vacuum or sweep 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 if on
Mop the lounge and hallway.
Take all dirty towels to the kitchen when you are done; 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 IN DOWN TIME
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, beers, cocktails and water.
Take inventory and inspection of heaters.
Side Works DOWN TIME
Experienced restaurant professionals know that slow periods are the opportunity to set yourself and your team up for success before the next rush.
Use this time to restock, clean, and organize. When your house is properly set, service runs smoother, the team feels more confident, and the restaurant looks professional.
Preparation prevents chaos. A well-set floor means you’re not overwhelmed or sloppy when it gets busy—you’re calm, efficient, and ready to deliver great service.
When your space is organized and operating at a high standard, you can accommodate more walk-in guests. Guests take you more seriously and naturally show more respect because they can see they’re in a professional, well-run environment.
Fold napkins
Wipe menus
Clean the glass doors
Wipe the wainscoting walls
Dust the wainscoting
Dust the window casing (inside and outside)
Dust bistro lights
Water the plants
Restock the bar’s dry fruit containers
Refresh the water for eatable plants at the bar and trim old or yellow leaves.
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 propane
Organize cabinets
Organize drawers
Help with prep
Take pictures of food, drinks, and processes
Assist with creating content for marketing