The checklists below will probably be in a state of flux for awhile, mainly because we will be learning the best approach to our new system while we are doing it. Please be patient with this process. Once it is dialed in and fully implemented, things will run much more smoothly around here and I believe everyone's moral will be much higher!
Please embrace this checklist system. We are going to have to live and breathe this system until it becomes second nature. Your checklists will be on a clipboard and should be in a handy spot on the bar for consistent viewing. Your clipboard should be in your hand at the beginning of every shift and often throughout the shift.
Whenever you get a break in the action, you will want to be working on your checklist so that by the time your shift is over, you'll be free to go. These items must be properly done and checked off before you leave the building. We are determined to see this system fully implemented. The goal is to get consistency each and every day!
The following checklists are examples. Your actual daily checklists may vary a little each day.
MORNING: Opening Checklist
(On Clipboard for Daily Use)
Did you get here at 5:30?
Get some coffee brewing.
Take the previous nights checklist and place it on top of the clipboard. Walk the store and check all of their work using the form on the back of that checklist. Give their job an overall rating. When you're finished, sign off on it and put it on Andrew's desk. This must be done every shift!
SET THE STAGE: Sweep debris out front into a dust pan and discard (Not into the street!), spot clean the front porch with warm water if necessary, spot clean the glass and hardware, and put our sign out.
Set music to: Any Easy Listening Channel. (No Hard Rock, No Hard Jazz, No Opera) Stick with soft background music. Please do not test us on this!
Hit the water button on each espresso head to get the espresso machine warmed up..
Start sandwich prep ASAP, remember to call the hospital before 6:30 AM. The sandwich prep-checklist should be posted behind the bar in plain site.
Turn on sanitizer and run one cycle through to heat it up, don’t hit fill; just hit start.
Fill cream pitchers.
Fill two sinks.
Slice lemons.
Wipe down bar after moving coffee pots.
Make iced tea, and put a label on the ice tea container.
Make iced coffee for the day if necessary, 3 regulars, 2 flavor and one 1 decaf. Use Southern Pecan or Hazelnut for flavors. Use Ethiopia or Kenya for regulars.
Make sandwiches.
Slice meat/cheese.
Stock prep-station.
Organize drawers with order sheets under grinder, utensils, and check drawer. Mop under the 3-compartment sink.
Begin working on your shift change duties checklist on the back side of your daily checklist.
Please double-check all duties and make certain they are properly done before you leave the building!
Other:_________________________(Ask Management)
Afternoon Checklist
(On Clipboard for Daily Use)
Quickly check to make sure the morning shift finished their checklist. Use the form on the back of their checklist for this. When you're finished, sign off on it and place it on Andrew's desk. This must be done every shift!
Grind and portion tomorrow’s coffee.
Portion meat.
Depending on how busy you are, stock as much of the coffee wall as you can. This helps the evening people a ton. Replace all barrels where you got them, lids on tight…if you empty a barrel, wipe the oil out of it with a clean bar towel and place it on the short wall in the roasting area.
The afternoon shift can be fairly quiet. This is the time to knock out any projects that need doing. Also view your shift-change checklist and see what can be done.
Brew more iced coffee as needed.
Bring up extra bread and pull bread from freezer to thaw as needed.
Please stay on top of busing and dish washing!
Wipe down all tables.
Deep clean the bathrooms. Clean the baseboards, toilets, floors, mirrors, (dust and Windex) and trash cans; this is NOT a quick once over! Please make the place sparkle!
Finish your shift change checklist on the back of your daily checklist sheet.
Please double-check all duties and make certain they are properly done before you leave the building!
(Two Checklists: Evening Checklist on Clipboard - Laminated Closing Checklist on Milk Fridge )
NOTE: The Closing Shift is crucial to the effectiveness of our checklist system. There are actually two checklists for the evening shift. The first one will be kept on a clipboard and should be in your hand at the beginning of your shift. It changes depending on projects that aren't required every night. You will need to work on it throughout your shift, depending on how busy you are.
The second one is laminated and posted on the milk fridge. It deals with closing the store down. There is a lot of territory that must be covered in the evening, so be prepared for this shift. Both checklists must be completed every night for the store to run efficiently. The morning shift relies on you to make their very busy shift a success, so please don't be in a big hurry to get out of here at night. Your checklist will be double-checked for thoroughness and quality, first thing in the morning.
Please do it well!
Stock everything: Follow your secondary closing checklist that is posted on the milk fridge.
Quickly check to make sure the afternoon shift finished their checklist. Use the form on the back of their checklist for this. When you're finished, sign off on it and place it on Andrew's desk. This must be done every shift.
Stock the coffee wall. Replace all barrels where you got them, lids on tight...if you empty any regular coffee barrel, wipe the oil out of it with a clean bar towel and place it behind the short wall in the roasting area. Empty flavor barrels get wiped out with a clean cloth and placed in the far corner of the back landing. Any towels used for this should be thrown immediately into the laundry. Please do not put empty flavored coffee barrels in the roasting room.
Portion salmon.
Start laundry.
Label coffee bags.
Empty newspaper bin.
Wipe down ice machine, inside and out.
Mop the green tile, behind the counter, and bathrooms. Everything needs to be mopped twice. Change out the water between uses. It should go as follows:
1. Fill mop bucket with cleaning solution and water. 2. Mop green tile and behind the bar. 3. Dump out dirty water; fill mop bucket again with cleaning solution and water; repeat step 2. 4. Mop bathrooms. Dump dirty water, fill mop bucket with cleaning solution and water and mop the bathrooms again for a final time.
Compressors need to be vacuumed out. (On top of milk fridge, the pastry case, Naked Juice fridge, and the sandwich fridge) This job should be done at closing, as it's very loud. Use the small vacuum on the back landing. It vacuums from the front and blows air from the back.
Time to knock out your second closing checklist. Be certain that all tasks on both closing checklists are done properly and marked off! The store depends on it!
Wipe down counter and coffee bar with bleach spray bottle.
Take down recycling and rags for laundry…start a load?
Organize and tidy up pastry case.
Finish all dishes.
Stocking:
Cups
Lids
Pastry bags, to-go boxes
Cream Cheese
Butter
Apples/Bananas
Breads/Chips
Sodas/Juices
Stock any other items needed.
Fold dry laundry.
Start new loads of laundry.
Wipe down bathrooms EVERY SHIFT!
Refill soap, toilet paper, and paper towels.
Please double-check to make sure nothing was missed!
Prep Checklist
(Posted Behind the Espresso Bar)
Make sandwiches.
Mesquite: sourdough with provolone
Pepper turkey: wheat berry pepper jack
Ham: Hawaiian with baby Swiss
Pastrami: rye with baby Swiss
Cut sandwiches in half, wrap in plastic wrap and put in heavy-duty freezer sandwich bags.
Label and date.
If you send 30 sandwiches send 15 lettuce and tomato bags.
Slice veggies: put in regular sandwich bags, two tomatoes and one piece of lettuce.
Stock prep-station; put each four things of each meat in appropriate tubs, just eyeball amount of cheese, use very little Gouda.
Put head of lettuce in bin.
Slice 7 tomatoes. (that should leave enough for the daily bin)
Slice meat!
Meat gets sliced at 1.5 but use your own judgment, it should thin but not crumbly. Look in the fridge, if there’s a full bag of meat already sliced don’t slice more. We use a lot of ham and pepper turkey but not much pastrami or honey turkey.
Wipe off blade and get rid of meat chard.
Cheese gets sliced at around a 2, it’s thicker, yup. Make enough to fill the plastic tub with the red lid. Put each cheese in freezer duty sandwich bags and date. Don’t slice a lot of Gouda. But we do need a lot of Baby Swiss. Slice a quarter of a block of cheese every day, with the exception of Gouda.
Clean slicer with bleach water and hot water to get all of the gross residue off.
Cut half an onion.
Bring up extra bread, need two loaves of everything. When you take bread off the shelf downstairs pull the equivalent out of the freezer to thaw on the bread shelf.
Turn on grill by 10:30 AM.
MU KIOSK Closing Checklist (Example)
(On Clipboard for Daily Use)
Quickly check to make sure the afternoon shift finished their checklist. Use the form on the back of their checklist to rate their work. When you're finished, sign off on it and place it in the deposit bag. This must be done every shift so that we can see that those duties were performed!.
Stock everything; that means every item we use or sell during the day. Enough said.
Wipe down ice machine, inside and out.
Spot mop any spills on the tile floors outside the kiosk. This needs to be done with towels, or a VERY clean mop! If you’re going to use the mop, make sure it’s thoroughly cleaned first.
If it’s Sunday night or Wednesday night the inventory needs to be done.
Cut more Rice Krispies if needed.
Restock all of the teas.
Restock the condiment bar. The morning crew should NEVER have to do this. They are way too busy!
Do a thorough cleaning of the outside kiosk; appearance of the kiosk is everything. It needs to look clean (Immaculately clean) from the customers side of the kiosk.
Stock all four coffees; stock the coffee wall with Grand Grounds and Espresso.
Wipe down all tables and chairs.
The closing shift is really slow, so you should always “Clean before you Lean”. To make this very clear, if you’re reading, surfing on your laptop, or doing crossword puzzles, the kiosk better be IMMACULATE!Please finish all of your work before you take liberties.
Be certain that all tasks on this closing checklist are done properly and marked off!
This is the last of the checklists for the time being. As I've said, we will be working to improve this system. Please do your very best to cooperate with us as we make these improvements.
Now let's move on to take a look at Lakota's document page...
