New Employee Onboarding Checklist
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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