AFTER EACH SERVICE RESTAURANT CLEANING

 ALL GLASS PARTITIONS TO BE CLEANED

 FOOD SERVICE COUNTERS TO BE PROPERLY SANITIZED WITH OXIVIR
 ALL TABLES TO BE SANITIZIED WITH OXIVIR
 ALL CHAIRS TO BE CHECKED FOR CRUMBS AND PROPERLY ARRANGED
 VACUUM MUST BE DONE REPONSEBLY.
 CHECK FOR SPOT SON THE CARPET AND CLEAN THEM WITH HOT WATER AND A BRUSH.
 MOP RETSURANT TILES AREA WITH CLEAN MOP AND CLEAN HOT WATER.
 ALL LOCKERS TO BE PROPERLY ARRANGED.
 ALL DIRTY RUGS TO BE PLACED IN A PLASTIC BAG.
 REFILL SALT AND PEPPER SHACKERS, OIL AND VINEGAR BOTTLES FOR NEXT SERVICE.
 PREPARE JUICE FOR NEXT MEAL SERVICE.

GENERAL CLEANING

 ALL LIGHTS TO CLEAR FROM DUST.

 ALL GLASS PARTITIONS TO BE CLEANED
 ALL WINDOWS TO BE CLEANED WITH GLASSEX
 ALL WINDOW BASES TO BE PROPERLY CLEANED
 FOOD SERVICE COUNTERS TO BE PROPERLY SANITIZED WITH OXIVIR.
 REMOVE WATER FROM BAIN MARIE AND WASH THEM.
 ALL TABLES TOP AND UNDER TO BE SANITIZIED WITH OXIVIR
 ALL TABLE LEGS TO BE PROPERLY CLEANED.
 ALL CHAIRS TO BE CHECKED FOR CRUMBS AND PROPERLY ARRANGED.
 ALL CHAIR LEGS TO BE WASHED AND CLEANED.
 VACUUM MUST BE DONE REPONSEBLY.
 CHECK FOR SPOTS ON THE CARPET AND CLEAN THEM WITH HOT WATER AND A BRUSH.
 MOP RETSURANT TILES AREA WITH CLEAN MOP AND CLEAN HOT WATER
 ALL STORAGE LOCKERS TO BE CLEANED AND NEATLY ARRANGED.