Busser Checklist

Busser Checklist 2011

Opening –

-          Set up coffee station with cups, saucers, spoons, creamers, sugar, etc.

-          Set up water, tea and lemonade at every station necessary

-          Fill sugar caddies and hot tea boxes

-          Make lemonade, coffee and iced tea for the day

-          Put linen in bread baskets

-          Detail sections in lounge, PDR and dining room

-          Put out candles on each tables and light them

Closing –

-          Wipe down tables and chairs in the dining room, lounge and PDR, booth seats

-          Wipe down patio tables and chairs

-          Dump all pitchers

-          Return all plates, silverware, and glassware to dishwasher or bar area

-          Wrap and refrigerate lemons

-          Wipe down B&B plates

-          Take candles off of the tables, throw candle away, take votives to dishwasher

-          Empty and clean coffee and iced tea machines

-          Check refrigerator

-          Break down and clean all bus and server stations

-          Re set dining room, lounge and PDR for next shift service

-          Take linen bag downstairs

Daily –

-          Notify supervisor of anything that needs to be ordered

-          Attend pre-shifts for menu changes, policy information, schedule changes, etc.

-          Clock in and out – notify supervisor when leaving

-          Check schedule for verification on time of next shift

Date/Time : ­­­­­­­­­­­­­___________________

Employee Initials: ______________
Supervisor Initials: ______________