Here's my opening checklist

Before open:
•turn on music
•set up patio
•clean dishwasher strainers (wipe inside if needed) and turn on dish washer
•wake and calibrate bars
•brew all hot coffees, iced coffee, and teas
•count tills/safe
•station assessment
•opening temps
•Set up DPM at warming/bar/handoff
•Lay out/asign CSR cards
•check/restock bathrooms
•clean reflector plate on ice machine
•have barista set up pastry case, and date/fifo any recieved food, restock warming fridge and rtd&e case

Opening ssv duties:
•print and verify daily order receipt as you put away order
•count, mark, and fifo all milks
•date all received frozen food boxes
•run breaks before peak
•18hr pull
•mid temps
•mid safe
•put tip bag in system
•pull cash and start deposit bag
•drop bottom tills
•check expiration dates
•update my daily

Cleaning tasks to be done before handoff:
•ovens
•ice bins
•keg tap inline filter
•drains
•middle bar
•bathrooms (quick touches/restock. Deep clean @night)
•am trash run (sometimes 2x during shift)
•back of line floors/mats
•sweep cafe
•boh floors
•urnex/rinse urns
•change all trashes
•Catch up dishes

Things we restock before handoff:
•cups/lids/beans
•all fridges (including warming and keg fridge)
•make kegs
•whips
•refreshers
•sweet cream
•lemonade
•thick sauces/metal pumps
•1 backup of each holiday syrup on the floor
•restock condiment bar
•restock warming station (bags/cutlery/etc
•double check expiration dates

I do for closing Actually made a new one that I have to laminate. We laminate them and use a chalk marker to mark it off the list


This was formatted as a google doc
(edited post for formatting)


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BARISTA CLOSING TASK LIST
Before close (3-7pm) :
Check stock + prep

Sweep + mop floors (lobby, behind bar, BOH)

Clean restrooms (toilet paper, toilets, floors, mirror, sink, trash)

Restock “lobby” items (napkins, straws, stoppers)

Trash run (lobby, restrooms, behind bar)

Check + clean lobby (tables, chairs, windex the doors, etc)

Remove replace expired/empty syrups

Spray disinfectant into sinks and drains, scrub/wipe down, & rinse with boiling water

Take back/wash almost all closing dishes (tea pitchers, curtis, steaming pitchers, tongs, knife, cutting board, trays holding knife/tongs, coffee ground holders, black placemats, MOP trays, loose pastries container)

Wrap inclusions

Wipe counters (cold bar, hot bar, brewing, warming, MOP, handoff)

Wipe down entire espresso machines (including other side of bar)

After close:
Take back/wash any used blenders, shakers, & lids, both sanitizer bins under bars, used steaming pitchers, large red sanitizer bucket, cutting board/tongs/knife if needed)

Pill bars PROPERLY (empty grounds drawer, wipe down, etc)

Flush both espresso machines with 2L boiling water

Melt ice

Recheck stock + prep, make list of anything that needs to be done before peak if unable to do

Make sure the sinks in FOH are clean (cold bar water spout, no fruit, milk, or gunk)

Wash any remaining dishes and spray down sink

Dump mop bucket + mop BOH

Take out towel bin (put towels in towel trash bin outside)

Turn off ovens + throw away drinks in BOH