Bathroom checks should be done again right at close. And pastry case needs to be added too!

My store also preps the bars for the openers by putting out the clean steaming pitchers, shot glasses, spoons, tea pitchers, and sanitizer trays with rags (obviously clean ones that are dry) so they can just put sanitizer in them in the morning. If we have a lot of time we will put the dry tea bags in the tea pitchers with the corresponding lids on so the openers literally just have to pour water in them!

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Ik every store is different but ovens and syrups and bathrooms are a midday/morning task at my store (sometimes we have to do syrups) but we have certain times we can start to do things (idk if this applies anywhere else) but at 4 we can start sweeping/mopping behind bar, 6pm is when we can wash ic container (or curtis) and all that 8-8:30ish is when i like to clean pastry case, so in between that i just wash the extra milk pitchers out there. I dont have a particular time for the pour over station but i always leave one of the filter things behind and a spoon with the grounds labeled and in cups in case someone wants a pour over before we close (at 9 for my suburban store). Also, since my store gets kind of slow towards close, if the pre-closer has time i like to ask around 8:30-8:45 if they might be interested in starting to sweep cafe. Its a big help especially when they want to go and mop it too because then i can just stay in the back basically the whole time and do dishes. Oh, dont forget the sanitizer bin!!! I always do. 😘😘Ps since my stores cold foam blender thing is away from the cold bar one, it rarely gets cleaned properly. I only close ~3 days a week, so its nice to run that through real quick, along with the little contraptions that clean out the pitchers and blenders that are hooked in the sink? (I can never remember the names of anything lol)

Clean all bars

Clean steam wands and tab bars

Clean and stick restrooms

Stock CLIBS (cups, lids, ice, beans, sleeves)

Make all backups

Wipe everything down

Clean sinks

Fill sinks and drains with ice (gnats)

Wipe out and date fridges

Trash run before dark

Sweep & mop everything

Clean drains

Stock all stations (warming, brewing, etc.)

Stock morning supplies (pitchers, shot glasses, etc.)

don’t forget to wash the ice trays because they can get really nastyyyy. ig it could fall under the “dishes” category but it can be easily overlooked

also while cleaning the bars, make 110% that everything that needs to have a date has a date

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