Runner Checklist

Runner Checklist 2011

Opening –

-          Turn on bread warmers to LOW

-          Polish silverware

-          Check and stock silverware at service station – make sure drawers are full of each

-          Check and stock knives and soup spoons at expeditor station

-          Fill peppermills

-          Wipe down and prepare trays (put clean napkin on)

-          Fill ramekins with ketchup, mustard, mayonnaise, etc.

-          Make sure extra dressings, etc. are in refrigerator

-          Refill areas that store to go bags, plastic silverware, napkins, etc.

-          Set up soup station

-          Restock items for closing crew before 2:00 PM

Closing –

-          Turn bread warmers off

-          Polish silverware and make sure it is put away in appropriate places

-          Wipe down trays

-          Clean expeditor station

-          Make sure ramekins are filled and put in refrigerator for following shift

-          Refill necessary items

-          Sweep Floors

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: ______________