BAR CHECKLISTS FOR TO DO’S

 REVIEW AND RECHECK OF ALL REQUESTED ITEMS AND STOCKS

(PARA MA SURE ANG UPDATE SA 86* AND AVAILABLE PRODUCTS SA WHITE
BOARD).
 CLEANING AND REARRANGING OF BAR AREA FOR EFFICIENT WORKFLOW.
(PARA DILI GUBOT DURING OPERATION TIME.
 PRACTICE “MISE EN PLACE” ALWAYS BEFORE PEAK OPERATION.
-THIS INCLUDES CHILLING OF FROZEN FORECASTED STOCKS SA SHAKES
PARA DILI DUGAY ANG THAWING SA RAW SA DIFFERENT SHAKES.
-FOOD PRODUCTION ON CRITICAL AND 86* STOCKS.
(IF POSSIBLE KANANG DILI PEAK HOURS, BEFORE AND AFTER LUNCH TIME).
 DURING OPERATION ESPECIALLY PEAK HOURS.
(ALWAYS COORDINATE SA MGA WAITERS LABI NA SA PAG SERVE TO AVOID
OF DELAYING SA MGA ORDERED DRINKS SA GUEST.
 AFTER PEAK TIME ALWAYS PRACTICE “CLAYGO”
(SUCH AS GARBAGES, WIPING CLOTH, SA UNA MAG BREAK PARA LATER ON
SA PEAK TIME NAAY READY MAGAMIT).
 OPENING AND CLOSING SHIFTS ALWAY DOUBLE* CHECK SA CRITICAL AND
86* PRODUCT.
(PLS COORDINATE W/ ADMIN STAFF IF NAA NAY STOCKS, INCLUDING RAW
PRODUCTS PARA MA REFRAIN ANG DAGHAN 86* ITEMS.
 BEFORE MAG OUT ANG OPENING BAR SHIFT.
(PLS COORDINATE W/ ADMIN STAFF FOR ALL THE REQUEST FOR THE NEXT
DAY OPERATION.
(THIS INCLUES RAW FRUITS, AS WELL AS TISSUES, LIQUORS AND SODA).
 CLOSING BAR SHIFTS ALWAYS DOUBLE CHECK BAR AREA SUCH AS
ELECTRICAL PLUGGINGS, CLEANING OF BAR AREA.
(APIL NA ANG GARBAGES, CANS AND BOTTLES).
 LASTLY UPDATE AFTER OPERATION PRODUCT INVENTORY.
 DINING WAITER CHECKLIST FOR TO DO’S

OPENING SHIFT (PREPARATION OF THE RESTAURANT TO OPEN)

 RETURNING OF ALL ITEMS ON IT’S USABLE PLACE, SUCH AS MATTINGS, UTENSILS
ESPECIALLY WAITER STATION.
 SECURE ALL ELECTRICAL APPLIANCES THAT ARE PLUG OR CONNECT PROPERLY.

 CLEANING OR (RECLEANING IF NECESSARY) OF ALL SURFACES, FLOORS TABLES,

MIRROR/GLASS WALL AND CHAIRS ESPECIALLY RESTROOM.
 UPDATING OF ALL PRODUCTS CRITICAL, 86*OR UNAVAILABLE AND
AUTOMATICALLY UPDATE WHITEBOARD LIST.
 REPORT ON 86* CRITICAL, OPERATIONAL MANPOWER AND FORECAST
RESERVATION.
 ACTIVATION OF POS MACHINE AND SPEAKER.
(NOTE: SPEAKER ACTIVATION HAS SEQUENCE IN OPERATING PLS. FOLLOW)
 PREPARING AND RESTOCKING OF ALL UTENSIL ITEMS IN WAITER STATION.
(THIS INCLUDES MENUS, PLATES, CUTLERY HOLDERS, DINING SPOON AND FORK,
TISSUE HOLDERS, CONDIMENTS, AND ETC.

REMINDERS*
 DURING OPERATION ALWAYS AND HABITUALIZED CLEANLINESS.
(BISAN SA PAG TRAPO SA TABLE, AYAW IPANG HULOG ANG MGA LEFTOVERS,
GAMITI JUD UG TABLE BRUSH AND DUSTPAN).
 INITIATIVE IS ALWAYS AN ADVANTAGES.
 DURING PEAK HOURS, IT IS ADVICED THAT THERE SHOULD BE 1 PERSONNEL TO
HANDLE THE GUEST WAITING LIST.
(KAI LISUD KAAYO MAKASAB.AN UG GUEST OF MAG WALK OUT ANG KAI NA
DISAPPOINT).
 OPERATIONAL BRIEFING IS ENCOURAGES TO PRACTICE AS MUCH AS POSSIBLE
ESPECIALLY BEFORE PEAK HOURS.
 ENDORSE, ENDORSE, ENDORSE, RELAY, RELAY AND RELAY.
 ALWAYS PRACTICE CLAYGO, BEFORE MAG BREAK THIS APPLIES TO EVERYBODY.
 STUDYING AND REFRESHMENT OF RESTAURANT FOOD INFORMATION IS ALWAYS
ENCOURAGE.
(NAAY TAY ORAS MAG DULA, NAA SAD CGURO’Y ORAS PRA TUN.AN A2NG
TRABAHO).