Theres two ways we do it at my store, depending on what time we have.

The *“proper”* way *idk if actually proper just what we do*, we disassemble the entire syrup station(s), and clean around it. After that we send the shelves (or whatever theyre called) to get washed and sanitized, then we run the bottles under some hot water (make sure you dont get water into the pump), then wipe it down with a wrung out sani rag, aaaaand put it all back together 😆

The *”quick oh god we barely have time lets just get these clean”* way is again taking apart everything, but just wiping it all down to hell with sani rags and putting it back together.

Bottles, pumps, shelves, countertop, and the walls/boards/etc should be wiped/cleaned at least once towards the end of every shift cus syrup and sauce gets everywhere and can be soooo gross 😵‍💫

Like, the syrup bottles and pumps themselves? Either run some steam over them and scrub them down with a sani rag, or just scrub the hell out of them with a sani rag.

For mocha, white mocha, and stuff like that- to clean the metal tops you're gonna have to run steam over it to loosen up the caked-on syrup and then wipe it down with a sani rag, assuming you're not just throwing it into the Hobart anyways since it's the end of your shift.