Onboarding checklist
☐ KNOWLEDGE OF THE WORK EXPECTED

☐ LOG IN PROCEDURES

☐ SCHEDULING APP DOWNLOAD

☐ REVIEW OF SERVER GUIDELINES

☐ COVID-19 GUIDELINES AND PROCEDURES

☐ INDOOR AND OUTDOOR SEATING ARRANGEMENTS

☐ FAMILIARITY WITH THE MENU

☐ INTRODUCTION TO WORK ZONES

☐ TAKING AND PLACING ORDERS FOR SAVVY DINING

☐ TAKING AND PLACING ORDERS FOR TAKEOUT

☐ PACKING TAKEOUT ORDERS

☐ LEARN SAVVY CUSTOMER SERVICE SCRIPTS AND CTAs

☐ TAKING A PAYMENT AND CLOSING AN ORDER

☐ INTRODUCTION TO TEAM AND MANAGEMENT

☐ INTRODUCTION TO BAR PROCEDURES

☐ OCCUPATIONAL HAZARDS AND EMERGENCY PROCEDURES

SERVER SHIFT_START CHECKLIST

Date: ___________________

Opening Shift Server Names: ___________________________________         Start-Time: ______________ Changeover Shift Server Names: ________________________________        Start-Time: ______________

Opening Shift TASKS

COMPLETED

Turn on the lights, music, bar TV, neon lights, AC, and bar signs

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Verify that Tablets & CC Processors are charged (Plug in if necessary) (1st)

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Verify that Printers are ON & printer/thermal paper is available (1st)

Check OpenTable for upcoming Reservations (2nd)

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Identify work tools - Temp-check tool, sanitizing fluids, cloths, napkins, etc. Set up sanitation bucket with water and clean towels

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Set up for Dining – ALL Indoor tables with menus, candles (lit at night) and Cutlery. Outdoor tables – clean and arrange

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Verify dining area floor is clean. (Light sweep and mop). Set up Greeting Stand

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Restock condiments, salt and pepper, etc. (if not already done)

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Check with manager for any up-Selling items / Daily specials

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Identify your work zones

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Shift Change TASKS

COMPLETED

Identify tables that are signed over to you. Check-in with guests.

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Check for bin with wrapped cutlery / silverware (If not adequate, wrap)

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Pick up & sanitize all used menus/bill books and replace them to front shelves

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Check bathroom for cleanliness and toiletries. Inform Manager if unclean. Replace toiletries if depleted

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Check TouchBistro App for available tables. Walk-through restaurant

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SERVER SHIFT_END CHECKLIST

ALL servers on shift are responsible for completing ALL items        Date:   ________________________

TASKS

COMPLETED

Close Out All Table Bills – touchBistro🡪Orders🡪Closed Bills - Enter tips

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Set CC Processors in cradle to charge 

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Wipe down and sanitize Menus and Bill Books

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Clean Greeter Stand. Arrange menus and bill books neatly

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Ensure that all tablets are plugged in to charge 

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Check printers for rolled printer paper. Get replacement if low

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Wipe down and sanitize tables, booths, chairs, and any other open surfaces

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Wipe down glass doors and partitions to remove fingerprints 

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Roll or Wrap Cutlery to fill an entire Cutlery bin

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Refill condiments, salt, pepper, sugar, ketchup, honey butter, etc.

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Restock TO-GO Containers AND TO-GO Bags. Restock Plastic cutlery.

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Sweep/Clean Floors. Ensure no food residue is stuck anywhere!

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Wipe down and sanitize bathroom counters and sinks

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Empty Waste Paper Baskets. Remove all Trash

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Check if sanitizer and cleaning fluids are low. Notify management

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Do a final Walkthrough! Look for anything out of place or undone. 

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RECHECK THIS LIST!

BARTENDER SHIFT_START CHECKLIST

Bartender:  __________________                         Date:   ______________________                

TASKS

COMPLETED

Turn on the lights, music, bar TV, neon lights, and bar signs

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Count CASH in register. Write amount in “The Book” (1st)

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Check Tablets are charged. Turn them on! (Plug in) (2nd)

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Check for any takeout orders and put them through (3rd)

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Verify Bar Printers are turned on

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Prepare bar countertop, place bar mats and wipe down display shelves

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Verify straws, napkins, disposable cups and cup covers

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Refill ICE and locate Ice Scoop

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Check for drink mixing apparatus (shaker, jigger, strainer, wine opener)

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Check for Juices and set up Margarita Mix and Savvy Punch

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Uncap All Liquor and Liqueur bottles 

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Check House Liquor levels. (Restock if necessary)

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Check fridge for Beer. Restock!

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Check Wine Bottle levels. (Red and White)

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Cut and arrange Garnishes; Locate tongs and ladles 

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Verify adequate Drinking Glasses, Shot glasses and Mule Mugs

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Assemble, fill, and start Frozen Drink Machine

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Locate Coffee blends and start Coffee Machine

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BARTENDER SHIFT_END CHECKLIST

Bartender:  _____________________                     Date:   ________________________

TASKS

COMPLETED

Close All Bar Tabs

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Count cash in Register. Document denominations in “THE BOOK” and reconcile with closeout figure 

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Handover “House” Cash and Tips-Cash to Closeout Manager

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Ensure that all Tablets are plugged in to charge

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Place Caps on all bottles (Shelved and Counter)

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Pack away Juices and Garnishes in Fridge

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Clean and sanitize soda dispensers – Soak in Hot Water

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Place cut fruit and other garnishes in refrigerators 

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Empty sinks. Drain all water and Wipe down

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Wash rubber mats and Wipe down bar counters

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Count inventory in refrigerators – Restock

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Pour Punch & Margarita in containers and pack in fridge

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Restock Napkins and Straws

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Empty ICE Bin 

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Turn off coffeemaker; Tidy up coffee station and re-stock, if needed

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Verify Mini Fridge is plugged in (fridge lights should be on)

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Turn off Lights (Indoor Bar-backlights and Outside Street) and AC units

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Make note of anything that the next day’s staff should know for their service

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