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Side Work

• [ ] Roll Forks in Napkins
• [ ] Organize Bottom Shelf
• [ ] Wash Dishes/Put Away Clean Dishes

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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 Portioned Sauce Quantities
• [ ] Portion Any Needed Sauces
• [ ] Make Katsu Sauce If Needed
• [ ] If Wet, Wipe Outside Window Shelves Dry
• [ ] Clean and Sanitize Window Shelves
• [ ] Double Check Station
• [ ] Fill Togo Containers , Napkins , and Cutlery
• [ ] Refill Anything Needed
• [ ] Open Gates @ 10am

Closing Checklist

• [ ] Count Drawer
• [ ] Fill Out Drop Form Correctly
• [ ] Place Drop in Envelope & Label
• [ ] Take Inventory of Sauces & Fill Out Prep List
• [ ] Restock Any Available Items in Station
• [ ] Communicate with MOD Change & Products Needed for 2 Days Out
• [ ] Check Seating Area for Any Left Trash & Bring in Dirty Plates
• [ ] Portion Any Sauces Needed Back Up to Par Level
• [ ] Fill Out Feedback Forms for Any Improvements