Make sure strawberry sauce is in the chiller. I hate coming in to see it's started to ferment.
(Original post by Unobstructed Views)
Okay, another question!
Doing like, my second close ever tomorrow. I work on front counter and I know all the main stuff I have to do e.g. drinks tower, coffee machines, shake machine, sweep/mop, fries/bin and stocking up, but are there any other smaller stuff I have to do? :P
And for those who do opens, what do you hate to see when you get in (so I know what not to do aha)
Also, Make sure sauce tube lids are dived. And Ajaxing is perfect.
And the transfere bin is cleaned! Old lettuce is a no no.
Not really sure what else. Glass in fry statoin sprayed as well as mirror. And the underneath where the small fry bags are kept, that needs to be wiped out as well.
And you turn the tills off and top up shakey.
As someone said up there you should do as much as possible before close. e.g. syrup lines 15-30 mins before you close, hot chocolate machine can go at 8 as long as you keep the mix out so you can make it by pouring some in a cup and adding water. Clean coffee machine as soon as it closes and have the floor already swept and mopped. Bar letting the coffee machine finish you should be done at 5-10 mins after you close.
Last edited by Jeester; 08-06-2012 at 00:36.