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Side Work

• [ ] Put Away Dishes
• [ ] Wash/Put Away Dishes
• [ ] Restock Hand Soaps If Needed
• [ ] Organize Around Station
• [ ] Make Batches of Smoothies If Needed

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Opening, closing, and side work are what keep the operation running smoothly before, during, and after service. These tasks are not filler or busy work. They protect food quality, speed, cleanliness, and the experience our guests have at the window. Every shift depends on these steps being completed fully and with intention. When everyone does their part, service flows better, mistakes are reduced, and the team can focus on cooking and serving good food.

Opening Checklist

• [ ] Check Station and Confirm All Prep is Done
• [ ] Fill Mini Fridge with Water
• [ ] Set Up Lemonade Station
• [ ] Refill Any Needed Products for Service
• [ ] Make Sure Smoothie Station Is Set

Closing Checklist

• [ ] Refill All Sauce Bottles and Label
• [ ] Organize, Label and Tightly Wrap All Ingredients
• [ ] Store All Ingredients in Lower Fridge
• [ ] Make Sure There Are No Gaps Between Pans in Top of Fridge
• [ ] Take Inventory and Thoroughly Fill Out Prep List
• [ ] Organize Chill Room
• [ ] Transfer Rice to Hotel Pan and Refrigerate Uncovered
• [ ] Help Wash Dishes and Put Clean Dishes Away
• [ ] Sweep and Mop Floors
• [ ] Fill Out End of Day Temp Log
• [ ] Clean Hand Sinks