KABIN OPEN CHECK LIST

Seating arrangement has been done as required.

All linen is cleaned, ironed & folded as per the standard.
Adequate mise-en-place has been Stacked
Check for table/ chair wobbling
Check for cleanliness & proper lay-out of Table
Check Quality of Glassware and Discard Chipped Glasses
Crockery, Cutlery checked for Cleanliness
Ensure Floor is Clean and Polished
Walls, Curtains & Checked for any visible Spots
Check for Fused Bulbs and follow up with the Maintenance
All lights and Electrical points Operational
Air-Conditioning / FAN Operational
Check for the proper stacking of Mineral water/Soft Drinks
Ensure all stores & supplies are in place with required par
Ensure the Side Station is stacked properly as per the standard
Check that the Water Cooler is functioning properly
Check Ice cube Machine
Ensure that the POS system is working properly
Ensure that the Non-Available Item list is written on the NoticeBoard & everybody
is aware
Check if Telephone Working
Ensure that everybody has service kit & is properly groomed
Brief the Staff for the Operation & Up-Selling.
Allocate the Staff to their Respective Areas

RESTAURANT CLOSING CHECK LIST

All cutlery to be washed ,wiped & stacked properly along withcrockery items
All Service staff has been debriefed and assigned closing duties
All dirty glassware to be washed , wiped & stacked
Floor has been cleaned by housekeeping
Ensure that the garbage has been cleaned
All crockery, cutlery, and glassware have been shifted to dishwash
Back Area & the Service area are clean & Store is properly stacked
Make the Breakage report if any
Wipe all the tables & counters
Check all the folders for comment Cards & make report
Air-Conditioning / FAN has been switched off
Restaurant has been reset for the following day
All equipment stored appropriately
Side Station has been cleaned & stacked properly
Soiled linen is stored as per standard and the tied into bundles
Check Dish-wash has been cleared
Store Requisition to be made after physically checking the stock
Switch Off the POS Machine & Music System if any
Check for any ENT/OC with Form ENT
Check for any Void items / HOD to be Authorized
Check for the Sale & Menu Item Summary Report
Log Book to be accurately filled-in.
Lights have been switched off and the Restaurant has been locked
Final round taken keeping in mind safety factors