The HUB MANAGER’S MANUAL

The HUB
MANAGER’S MANUAL
USU DINING SERVICES

Employee Manuals..................................................................... I-X
Back Grill........................................................................................I
Bloozies......................................................................................... II
Cafe Ibis.......................................................................................III
Cashier.........................................................................................IV
Dishwasher..................................................................................V
Front Grill....................................................................................VI
In B’tween................................................................................. VII
Night Cleaning........................................................................VIII
Sliced............................................................................................IX
Teriyaki Bull................................................................................. X
Company Policies........................................................Appendix A
Design Rationale.........................................................Appendix B
USUDININGSERVICES
Table of Contents

Opening Duties............................................................................1-8
Stocking the Equipment...................................................................... 1-2
Turning on the Equipment.................................................................. 2-3
Stocking the Food................................................................................. 3-5
Preparing the Food.............................................................................. 5-8
Preparing Chicken........................................................................... 5-6
Preparing Fries................................................................................ 6-7
Preparing Hamburgers.................................................................... 7-8
Hourly Duties..................................................................................9
Closing Duties..........................................................................10-11
Miscellaneous..............................................................Appendix B
Daily Checklists.................................................................................... B.1
Food Preparation Diagrams............................................................... B.2
USUDININGSERVICES
Table of Contents

STOCKING THE EQUIPMENT
Each area will have their own regulations and checklists for stocking the equipment.
The list of equipment for the Scotsman Back Grill is as follows.
3 deep 1/3 pans with lids
7 sets of tongs from the Sliced drawers
2 metal spatulas from the Sliced drawers
2 metal bowls
2 square metal pans
4 regular dividers from under the Sliced pizza counter
1 long divider from under the Sliced pizza counter
1 pitcher
1 regular hotel pan
1 deep hotel pan
1 hinged hotel pan lid (this will be used in the “Stocking the Food” section)
1 saltshaker filled with garlic salt from the Sliced area
1 red scoop from the Sliced drawers
1 sanitizer bucket
1 handful of bar towels
Hot Well 1 (Next to the Grill): The Hot Well next to the
grill is for hamburgers only. The following steps will
help you stock Hot Well 1.
• Use a pitcher to fill three deep 1/3 pans halfway with
water.
• Add one red scoop of beef base, from the Scotsman
fridge, into all three pans (one scoop per pan).
• Stir well.
• Place a 1/3 lid onto each pan.
Hot Wells 2 & 3 (Next to the Fryers): The hot wells next
to the fryers are for chicken patties, chicken nuggets, and
Taco Time extras. The following steps will help you stock
Hot Wells 2 & 3.
• Make sure that the drain beneath Hot Wells 2 & 3 is
closed. The red handle should be horizontal if closed
and vertical if open.
• Use a pitcher to fill both Hot Wells halfway with water.
• Place two square metal pans into Hot Well 3 (leave Hot
Well 2 open for Taco Time).
• Place a cutting board and one set of tongs next to Hot Well 2 (this cutting board
is used specifically for wrapping chicken sandwiches and it helps prevent cross-
contamination).
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Opening DutiesSCOTSMANBACKGRILL

2
Drop-In Cooler: The drop-in cooler is between the grill
and the fryers. It is used for storing cheese slices
(American and Swiss), sliced ham, and bacon strips.
Grab one long divider and place it in the middle of the
drop-in cooler.
Use two regular dividers to split the left side of the drop-in cooler into thirds. The
right side of the drop-in cooler will be covered with one regular hotel pan.
Do not keep chicken or beef in this cooler; it is not a freezer it is a fridge. The meat
will go bad if it is placed inside of it.
Charbroil Grill Station: The charbroil grill should have two metal spatulas and one
set of tongs near it at all times.
Fryer Station: Place the two metal bowls, one set of tongs, and one garlic saltshaker
in between the drop-in cooler and the fryers.
Condiment Bar: Place two regular dividers into the drop-in cooler of the condiment
bar to divide it into three sections. You should also place four sets of tongs next to
the drop-in cooler. These tongs will be used to serve the fix-ins.
TURNING ON THE EQUIPMENT
Customer satisfaction and workplace safety increases when all of our equipment is
functioning properly. This section will explain how to turn on the Scotsman Back Grill
equipment so that you may safely begin cooking.
Vents: There are two vents in the back grill area and they both need to be running
at all times. The switches can be found on the back wall. They have a green button
for turning the vents on and a red button for turning the vents off (only a Manager
should turn off the vents, employees must keep them running at all times). You
should be able to hear if the vents are running. If they are not running, remove all
food from the grill or fryer, turn off the grill or fryer, and contact your Manager
immediately. A failure to turn on the vents could start a grease fire or activate the fire
alarm.
Fryers: After turning on your vents, turn the left fryer on by flipping the switch to
“On.” The right fryer should only be turned on if a Manager approves or a rush
requires both fryers. If your fryer doesn’t seem warm enough, do not check the oil
with your hand. Check the temperature to make sure that it is set to 350 degrees or
ask a Manager for assistance.
Hot Wells: Hot Wells are warmed up by setting the temperature to “High,” and
once they have heated all the way, turn Hot Wells 2 & 3 down to “8,” and Hot Well
USUDININGSERVICES
Opening Duties Cont.

1 should be kept on “High.” Never place hot food into a Hot Well that isn’t fully
heated.
Charbroil Grill: The charbroil grill is an open flame grill
and this means that all employees must use it with
caution. The following guidelines will help you reduce
the risk of accidents or catastrophic events such as grease
fires. Make sure that your grill vents are on and
functional.
Turn on the grill to the “Medium High” by twisting the knob until it’s diagonal, as
seen in the photo to the left. It will take 20 minutes for the grill to warm enough to
cook on. Do not start cooking until then.
Drop-In Cooler: The knob to the drop-in cooler needs to be set at “4.”
Heat Lamp: The heat lamp over Hot Wells 2 & 3 need to be turned on for 20 minutes
before food is placed beneath them. If the lamp has not been on for 20 minutes, the
chicken will get cold, lose its optimum temperature, and get thrown away.
Grab N’ Go Warmers: Grab n’ Go warmers must be properly assembled before they
are turned on. They need to be set to “High,” and like the heat lamp, they need to be
on for 20 minutes before food is placed under them.
STOCKING THE FOOD
Each area will have different food items and some areas share storage spaces. This
section will explain what food items are needed in the Scotsman Back Grill area and
where those items can be found or placed.
3 boxes of hamburger buns from the dry storage area
2 hotel pans filled with burger patties from the freezer
1 1/6 pan of pickle chips from the InBetween shelves
1 box of frozen chicken patties from the freezer
1 box of frozen chicken nuggets from the freezer
1 1/3 pan for cheeses from fridge two
1 1/3 pan of bacon strips from fridge one
1 1/3 pan of sliced ham from fridge two
1 1/3 pan of shredded lettuce from fridge two
1 1/3 pan of sliced tomatoes from fridge one
1 1/6 pan of sliced red onions from fridge one
1 box (6 bags) of curly fries from fridge two
1 box (6 bags) of waffle fries from fridge two
Grill: In the drawers beneath the grill, you should have two hotel pans of burger
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Opening Duties Cont.SCOTSMANBACKGRILL

4
patties. If you run low or out of burger patties, check the Scotsman freezer or the
freezer in the back.
Always sanitize anything that may have come in contact with the raw meat. This
includes all surfaces, your gloves, and your hands. Always wash your hands and
sanitize the area; if you don’t, cross-contamination could occur.
Drop-In Cooler: Due to the fact that the drop-in cooler has multiple sections the
following instructions will explain what foods go into each section.
The Left Section
• From top to bottom, place a 1/ 3 pan of bacon strips, 1/3 pan of ham, and a 1/3
pan that has a stack of both American and Swiss cheeses into the left section of
the drop-in cooler.
• Cover the entire left section with a hinged hotel pan lid.
The Right Section
• Place one bag of waffle fries and one bag of curly fries beneath the regular sized
hotel pan.
Bread Shelf: There should be four boxes worth of buns that are taken out of their
boxes, left in their bags, and placed on the bread shelf next to the Scotsman hand-
washing sink.
The Scotsman Freezer: This freezer is used to store extra meat and fries. This means
that the Scotsman freezer should have the following items on the bottom three
shelves.
• Extra bags of chicken patties.
• Extra bags of chicken nuggets.
• 5 extra bags of curly fries.
• 5 extra bags of waffle fries.
• Extra burger patties (in a box).
The Scotsman Fridge: The Front Grill uses the left side of the Scotsman fridge and the
Back Grill uses the right side. This fridge contains the following items.
• 3 packages of sliced ham.
• Extra blocks of American and Swiss cheese.
• Extra bacon strips.
Condiment Bar: The condiment bar will hold six condiment dispensers, sandwich
fix-ins, and portion cups. It is your job to always make sure that the condiment
dispensers are full and that the fix-ins stay cold. The following instructions will help
you fill the condiment dispensers and keep the fix-ins cold.
USUDININGSERVICES

The following instructions will help you fill the condiment dispensers.
• Remove the lid (grab the black handle on top and pull upward).
• Remove the empty condiment bag.
• Grab a new condiment bag. These bags are in the cupboards underneath the
condiment bar.
• Place the bag upright into the dispenser.
• Replace the lid.
It’s important to make sure that you put the right bag into the right dispenser. The
following diagram will help you understand the order of the dispensers.
The following instructions will help you keep the fix-ins cold.
• Go to the Bloozies area and grab a full container of ice from the ice machine.
• Fill the drop-in cooler with ice.
• Place one 1/3 pan of shredded lettuce into the far left section of the drop-in cooler.
• Place one 1/6 pan of sliced pickles and one 1/6 pan of sliced onions into the
middle section of the drop-in cooler.
• Place one 1/3 pan of sliced tomatoes into the right section of the drop-in cooler.
Always check the drop-in cooler to make sure that the ice hasn’t melted away.
You should also make sure that the portion cups and lids for the condiments are fully
stocked at all times.
PREPARING THE FOOD
Each area will have separate guidelines for preparing food and serving food. This
section will explain how to cook chicken, fries, and hamburgers for the Scotsman Back
Grill.
PREPARING CHICKEN
The following instructions will help you cook chicken patties and nuggets
thoroughly. Keep in mind that all meat products must reach an internal temperature
of 165 degrees to be fully cooked.
• Figure out how many nuggets or patties you need and keep in mind that there
are six nuggets per cardboard basket.
• Drop the chicken nuggets and patties into separate fryer baskets. Do not fry
items one at a time; fry multiple patties and nuggets.
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6
• Place the baskets into the fryer and press number 6 on the fryer timer.
• After the timer goes off, press number 1 on the fryer timer. The nuggets and
patties should cook for a total of 7 minutes, (#6 + #1) as seen below.
• Check the internal temperature of the largest patty or nugget to see if it has been
cooked to 165 degrees. Do not break open patties or nuggets to see if they are
cooked. Always use a thermometer. If it is not at the optimum temperature, do
not put it out. Put it back into the fryer for 30 seconds and check the temperature
again (repeat this process if necessary).
To turn off a flashing or beeping timer, just hit the button that is flashing. To cancel a
timer, simply click the selected button 3 times.
The following diagrams will help you build the chicken sandwiches for the Scotsman
Back Grill area.
Both Malibu Chicken Sandwiches and Regular Chicken Sandwiches should be
wrapped in the plain foil wrapping by Hot Wells 2 & 3. Malibu Chicken Sandwiches
will have a sticker, by Hot Wells 2 & 3, that you can place on top of the foil.
PREPARING FRIES
Frying waffle and curly fries is a fairly simple process. The instructions below will
help you cook them thoroughly.
• Pour the amount of fries that you need into a fryer basket and always cook waffle
fries and curly fries separately.
• Place the fryer basket into the fryer.
• Press the 3 or 4 button on the fryer timer, as seen in the image below.
• After the timer has gone off and been shut off, pull the fries out of the fryer and
USUDININGSERVICES

let the oil drain out.
• After the oil has been drained, empty the fries into one of the large metal bowls
next to the fryer.
• Sprinkle garlic salt over the top of the fries.
• Shake up the bowl to mix around the salt.
• Place the fries into cardboard baskets (fill the basket to the edge).
The hold time for French fries is 15 minutes—including under a heat lamp. If fries
are out any longer than that they should be thrown away and written down on our
waste log. It is for this reason that we only make fries upon request after 3 pm.
PREPARING HAMBURGERS
Cooking hamburgers is slightly more complex than frying chicken or fries.
Hamburgers should never be cooked on “High,” and they too should have an
internal temperature of 165 degrees when they have finished cooking. Follow the
instructions below for thoroughly cooking a hamburger.
• Cover the grill with raw burger patties, leaving about 3 inches of room between
each patty.
• Let the burger sit until blood can be seen on top of the burger and the edges of
patty are browned.
• Flip the burgers one at a time, starting with the back so that you don’t burn
yourself. The blood and juices of the burger will produce flames when you flip
the burgers so be cautious in doing so.
• When the juices start to appear on the top of the burger, check the internal
temperature. If it is at 165 degrees the burgers are done. If it is not, flip the
burgers over and check their temperature after 1-2 minutes.
• Place all cooked patties into the beef base broth that is located in Hot Well 1, next
to the grill. Make sure that the Hot Well is on and at the proper temperature,
never place hot patties into a cold temperature liquid.
• If you are making a bacon hamburger, place the bacon strips into the fryer until
they are crispy (it usually takes about 30 seconds).
Cooked burger patties have a hold time of 1 hour in hot broth and 30 minutes in the
Grab n’ Go warmer.
Follow the instructions on the next page for building cheeseburgers.
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8
Use the burger foil to wrap up the burgers. Cheeseburgers should always have the
“Cheeseburger” text on the top of the burger and the Bacon Cheeseburgers should
always have the “Special” text on the top of the burger.
See the following page for “Hourly Duties.”
USUDININGSERVICES

All employees are required to complete and initial the hourly checklist. Employees
will be held accountable if items on the checklist were not completed and if items
were checked off and not completed. This section will describe, in detail, what is
included in the Scotsman Back Grill hourly checklist.
Stock food and supplies (See pp.1-4)
Sanitize all areas: This includes the counters, Hot Wells, condiment dispensers,
sinks, walls, and utensils.
Clean the grill
• Scrub the grill with the steel brush that is underneath Hot Well 1.
• Put on a pair of gloves and use degreaser to clean the walls, vents, and other
areas around the grill (always wear gloves when using degreaser).
• Remove the dirty tin foil from the drip tray that is right underneath the grill
and replace it with a new layer of tin foil (the roll of tin foil is underneath the
Scotsman Back Grill counter).
Empty and scrub the garbages: Take out full garbage bags, replace them with new
ones, and scrub the outside of the garbages with hot water and a scouring pad.
Clean the fryer: Use the metal scoop that is underneath Hot Wells 1 & 2 to scoop any
crumbs or food out of the fryer and into the garbage.
Sweep: Make sure that all areas of the floor, including the hard to reach spaces, are
swept.
11:30am 12:30pm 1:30pm 2:30pm 3:30pm 5:00pm
Stock food and supplies
Sanitize all areas
Clean the grill
Empty and scrub the
garbages
Clean the fryer
Sweep
All employees must complete and initial each task before they can clock-out for their
shift.
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Hourly DutiesSCOTSMANBACKGRILL

All closing duties must be completed and checked off by a Manager before you can
leave the workplace. If you leave the workplace without being checked off, and
something isn’t done, you will be held accountable. This section will explain the
different duties that are associated with closing the Scotsman Back Grill.
Stock everything: There should be the following amounts of food in the following
places when you close.
Make sure that all food items are wrapped or covered.
Turn off the grill but leave the vents on.
Turn off and drain all water out of Hot Wells 1, 2, & 3.
Turn off the fryer but leave the vents on
Turn off and clean the heat lamp and Grab n’ Go warmers
• Wipe out Grab n’ Go warmers with sanitizer and a clean bar towel.
• Wipe the glass on the Grab n’ Go warmers with glass cleaner.
Sanitize all areas: This includes the counters, Hot Wells, drop-in coolers, ketchup
dispensers, warmers, sinks, walls, and utensils.
Sweep and mop: Make sure that all areas of the floor, including the hard to reach
spaces, are swept and mopped.
Empty and scrub the garbages: Take out full garbage bags and replace them with
new ones.
Switch out the tin foil beneath the grill.
Put all dirty dishes and towels on a cart and take them to the back room.
Breakdown all cardboard boxes and take them to the recycle bin.
Get checked off by a Manager.
See the next page for the “Closing Duties” checklist.
Text Goes Here
10
USUDININGSERVICES
Closing Duties

Manager initials
Stock everything
Turn off the grill but leave the vents on
Turn off and drain all water out of Hot Wells 1, 2, & 3
Turn off and clean the heat lamp and Grab n’ Go Warmers
Sanitize all areas
Sweep and mop
Empty and scrub the garbages
Switch out the tin foil beneath the grill
Put all dirty dishes onto a cart and take them to the back room
Breakdown all cardboard boxes and take them to the recycle bin
Get checked off by a Manager
All of these items must be checked off by a Manager; you cannot sign yourself off.
11
Closing Duties Cont.SCOTSMANBACKGRILL

OPENING DUTIES CHECKLIST
Initial here
Stock the equipment (See pp.1-2)
Turn on the equipment (See pp.2-3)
Stock the food (See p.3)
Prepare the food (See pp.4-7)
See the Scotsman Back Grill manual for further details on opening.
HOURLY DUTIES CHECKLIST
11:30am 12:30pm 1:30pm 2:30pm 3:30pm 5:00pm
Sanitize all areas
Clean the grill
Clean the fryer
Sweep
All employees must complete and initial each task before they clock-out for their shift.
CLOSING DUTIES CHECKLIST
Manager’s initials
Stock everything
Turn off the grill but leave the vents on
Turn off and drain all water out of Hot Wells 1, 2, & 3
Turn off and clean the heat lamp and Grab n’ Go Warmers
Sanitize all areas
Sweep and mop
Switch out the tin foil beneath the grill
Put all dirty dishes onto a cart and take them to the back room
Back Grill Daily Checklists

PREPARING CHICKEN
PREPARING FRIES
PREPARING HAMBURGERS
Back Grill Food Preparation
Guidelines
• Blanket the grill with burgers.
• After the blood rises to the top of the
burgers and the edges are brown, flip
them (starting at the back) then flip the
burger again once the juice rises again.
• Place burgers into Hot Well 1 after they
have reached an internal temp of 165
degrees.
• Bacon can be cooked in the fryer until
crispy (usually about 30 seconds).
All chicken sandwiches must be cooked to
an internal temperature of 165 degrees. If it
has not reached that temperature by using
the fryer settings below, it needs to be cooked
longer.
Fries only have 15 minute shelf life,
including under a heat lamp. If they have
been out longer than that, throw them away
and record it on the waste log.

Opening Duties............................................................................1-4
Stocking the Equipment..........................................................................1
Turning on the Equipment......................................................................1
Hourly Duties..................................................................................5
Closing Duties..............................................................................6-7
Food Preparation Guidelines............................................................. B.2
USUDININGSERVICES
Table of Contents

The list of equipment for Bloozies is as follows.
6 Blenders and lids
5 4 oz. green handled scoops from the Sliced drawers
2 red ice cream scoops from the Sliced drawers
2 sets of tongs
2 portion cups
1 1/6 pan
1 clean sanitizer bucket
Blenders: All blenders and lids should be placed on the blender cleaner next to the
sink.
Freezer: The following items should be placed by the freezer.
• Place five 4 oz. green handled scoops next to the freezer. These scoops will be
used to portion fruit.
• Fill one 1/6 pan with water and place two red ice cream scoops inside of it.
Counter: The following items should be placed onto specific areas of the counter.
• Place one portion cup into each of the granola and oat containers.
• Place two sets of tongs inside of the bakery display case.
• Place a sanitizer bucket and a handful of towels underneath the counter.
Juice Machine: The nozzles for the juice machine must be rinsed out and put back
into place.
Most of the cups, lids, and straws should have been stocked by the closer of the
previous night. However, you may stock them by grabbing more supplies from the
dry storage area in the back.
Customer satisfaction and workplace safety increases when all of our equipment is
functioning properly. It is important to make sure that the blenders, freezers, fridges,
and yonana machines are plugged in and running at all times, they should never be
turned off.
If a piece of equipment is not on, plug it in. If a piece of equipment is not working,
contact a Manager.
Please refer to the yonana manual for any yonana issues or questions.
1
Opening DutiesBLOOZIES

2
STOCKING THE FOOD
Each area will have different food items and some areas will also share storage
spaces. This section will explain what food items are needed in the Bloozies area and
where those items can be found or placed.
8 tubes of each yonana flavor from the freezer
4 deep 1/3 pans of spinach from fridge 2
4 deep 1/3 pans of kale from fridge 2
2 gallons of frozen yogurt from the freezer
2 gallons of pineapple sherbet from the freezer
2 gallons of raspberry sherbet from the freezer
2 deep 1/3 pans shredded carrots from fridge 2
1 4 quart container of blackberries from the freezer
1 4 quart container of raspberries from the freezer
1 4 quart container of bananas from the freezer
1 4 quart container of strawberries from the freezer
1 4 quart container of mangoes from the freezer
1 4 quart container of peaches from the freezer
Freezer: Place the following items into the Bloozies freezer.
• 8 tubes of each yonana flavor
• 2 gallons of frozen yogurt
• 2 gallons of pineapple sherbet
• 2 gallons of raspberry sherbet
• 1 4 quart container of blackberries
• 1 4 quart container of raspberries
• 1 4 quart container of bananas
• 1 4 quart container of strawberries
• 1 4 quart container of mangoes
• 1 4 quart container of peaches
Fridge: Place the following items into the Bloozies fridge.
• Place one deep 1/3 pan of spinach, one deep 1/3 pan of kale, and one deep 1/3 pan
shredded carrots into the upper section of the fridge.
• Place any extra containers of spinach, kale, or carrots inside of the fridge.
PREPARING THE FOOD
Each area will have separate guidelines for preparing and serving food. This section
will explain how to use the blenders and make smoothies for the Bloozies area. If you
have any questions about making yonanas, check the yonana manual.
USING THE BLENDERS
Using a blender is very simple. The following instructions will help you use one
correctly.
USUDININGSERVICES

• Place a lid on top of the blender cup after it is full of ingredients.
• Place the blender cup into the blender.
• Close the blender lid.
• For 16 oz smoothies, press the “5” button.
• For 20 oz smoothies, press the “5” button, run the cycle, then press the“4” button.
• After the smoothie has completed its blend cycle, open the blender lid and
remove the blender cup lid.
• Pour the smoothie into the desired cup.
• Place a smoothie lid on top of the cup and pour any remaining smoothie mix into
the cup until it’s full.
• Hand the smoothie to the customer.
If you need to stop the blender for any reason, press the “X” button. Always make
sure that the blender has stopped before you remove the cup.
MAKING SMOOTHIES
The following instructions will provide you with a list of ingredients for each
smoothie.
3
Opening Duties Cont.BLOOZIES
THE FAVORITE (16 OZ)
5 oz. orange juice
5 oz. apple juice
1/2 green scoop of raspberries
3 peaches
1 red scoop of pineapple sherbet
6 oz. orange juice
6 oz. apple juice
4 peaches
THE TROPICAL (16 OZ)
5 oz. orange juice
5 oz. apple juice
3/4 green scoop of bananas
4 peaches
6 oz. orange juice
6 oz. apple juice
1 green scoop of bananas
5 peaches
THE PINK ONE (16 OZ)
10 oz. apple juice
5 strawberries
3 peaches
12 oz. apple juice
7 strawberries
4 peaches
THE ALL BERRY (16 OZ)
5 oz. apple juice
6 oz. cranberry Juice
5 blackberries
3 strawberries
1 red scoop of frozen yogurt
6 oz. apple juice
8 oz. cranberry juice
7 blackberries
4 strawberries

4
There are a few add-ins available customers. The following instructions will explain
which add-ins are available and how much needs to be given.
• Spinach: 4 oz. green scoop.
• Kale: 4 oz. green scoop.
• Soy Substitute: A customer may substitute soy milk (4 oz.) for yogurt or sherbet.
• Oats: One portion cup.
• Granola: Place one portion cup of granola on top of a smoothie after it is
finished. Do not put granola into the blender.
USUDININGSERVICES
THE GETAWAY (16 OZ)
5 oz. lemonade
4 strawberries
3 peaches
1/2 green scoop of mangoes
1 red scoop of raspberry sherbet
THE GETAWAY (20 OZ)
6 oz. lemonade
5 strawberries
4 peaches
THE GREEN (16 OZ)
4 oz. apple juice
4 strawberries
4 oz. spinach
THE GREEN (20 OZ)
5 oz. apple juice
5 strawberries
5 oz. spinach
THE ORANGE (16 OZ)
4 oz orange juice
4 oz apple juice
1 green scoop of carrots
3 peaches
THE ORANGE (20 OZ)
5 oz. orange juice
5 oz. apple juice
4 peaches
THE BLACKBERRY (16 OZ)
5 oz. lemonade
1/2 green scoop of blackberries
6 oz. lemonade
THE KALE (16 OZ)
8 oz. apple juice
3 oz. kale
THE KALE (20 OZ)
10 oz. apple juice
4 oz. kale

All employees are required to complete and initial the hourly checklist. Employees
will be held accountable if items on the checklist were not completed or if items were
checked off and not completed. This section will describe, in detail, what is included
in the Bloozies hourly checklist.
Stock all food and supplies. (See pp.1-2).
Sanitize all areas: This includes the counters, blenders, blender cups, lids, fridges,
freezers, ice machines, sinks, walls, and yonana stations.
swept.
9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm
Stock all food and supplies
Sanitize all areas
Empty and scrub the
garbages
Sweep
shift.
See the next page for “Closing Duties.”
5
Hourly DutiesBLOOZIES

6
All closing duties must be completed then checked off by a Manager before you can
different duties that are associated with closing the Bloozies area.
Sanitize all areas: This includes the counters, blenders, blender cups, lids, fridges,
freezers, ice machines, sinks, walls, and yonana stations.
Do not turn off the Bloozies or yonana equipment: If you need to turn of the
yonana machine, make sure that it is turned off before you unplug it. If you do not
turn it off before unplugging it, you will break it.
Clean the yonana cutterheads: The yonana cutterheads need to be taken out,
broken down, and washed every night. Please note that there are many parts to the
cutterheads; do not lose or misplace them.
Clean the Blendtec blender cleaner: Make sure that the inside (underneath the
hose) and outside of the Blendtec blender cleaner is cleaned and sanitized. If this is
not cleaned, mold will start to form.
Clean the juice nozzles: Take the juice nozzles apart and place them into a plastic
container. Fill the container with hot water and a pinch of “Dip It,” then let them
soak overnight.
Take dirty dishes to the back room.
See the next page for the “Closing Checklist.”
USUDININGSERVICES
Closing Duties

Manager’s Initials
Sanitize all areas
Do not turn off the Bloozies or yonana equipment
Clean the yonana cutterheads
Clean the Blendtec blender cleaner
Clean the juice nozzles
Take dirty dishes to the back room
Sweep and mop
Breakdown all cardboard boxes and take them to the recycle
bin.
7
Closing Duties Cont.BLOOZIES

Initial here
Stock the equipment (See p.1)
Turn on the equipment (See p.1)
Stock the food (See pp.1-2)
See the Bloozies manual for further details on opening.
9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm
Sanitize all areas
Sweep
All employees must complete and initial each task before they can clock-out for their shift.
Sanitize all areas
Do not turn off the Bloozies or yonana equipment
Clean the yonana cutterheads
Clean the Blendtec blender cleaner
Clean the juice nozzles
Sweep and mop
Bloozies Daily Checklists

Bloozies Food Preparation
Guidelines
5 oz. orange juice
5 oz. apple juice
3 peaches
6 oz. orange juice
6 oz. apple juice
4 peaches
5 oz. orange juice
5 oz. apple juice
4 peaches
6 oz. orange juice
6 oz. apple juice
1 green scoop of bananas
5 peaches
10 oz. apple juice
5 strawberries
3 peaches
12 oz. apple juice
7 strawberries
4 peaches
5 oz. apple juice
5 blackberries
3 strawberries
6 oz. apple juice
7 blackberries
4 strawberries
THE GETAWAY (16 OZ)
5 oz. lemonade
5 oz. cranberry Juice
4 strawberries
3 peaches
THE GETAWAY (20 OZ)
6 oz. lemonade
5 strawberries
4 peaches
THE GREEN (16 OZ)
4 oz. apple juice
4 strawberries
4 oz. spinach
THE GREEN (20 OZ)
5 oz. apple juice
5 strawberries
5 oz. spinach
THE ORANGE (16 OZ)
4 oz orange juice
4 oz apple juice
3 peaches
THE ORANGE (20 OZ)
5 oz. orange juice
5 oz. apple juice
4 peaches
5 oz. lemonade
6 oz. lemonade
THE KALE (16 OZ)
8 oz. apple juice
3 oz. kale
THE KALE (20 OZ)
10 oz. apple juice
4 oz. kale
ADD-INS
Spinach: 4 oz. green scoop, Kale: 4 oz. green scoop, Soy Substitute: 4 oz., Oats: one portion cup, Granola: one
portion cup (do not put granola into the blender).

Opening Duties..........................................................................1-14
Stocking the Equipment...................................................................... 1-2
Preparing the Food............................................................................ 5-14
Preparing Drip Coffee...................................................................... 5-6
Preparing Iced Coffee...........................................................................6
Preparing Specialty Drinks........................................................... 6-12
Preparing Bread Loaves............................................................... 12-14
Preparing Marv n’ Joe’s....................................................................14
Preparing Bakery Bars.......................................................................14
Hourly Duties................................................................................15
Closing Duties..........................................................................16-18
Food Preparation Guidelines.......................................................B.2-B.5
USUDININGSERVICES
Table of Contents

The list of equipment for Cafe Ibis is as follows.
8 white handled spatula knives from the Sliced drawers
4 espresso shot pitchers
4 portafilters with filter baskets
4 drip coffee containers with lids
4 round freezer containers from the freezer
3 small steam pitchers
3 large steam pitchers
2 regular-sized dividers from under the Sliced pizza counter
2 tampers
2 tall milk pitchers with lids
1 gray handled scoop from the Sliced drawers
1 small wooden cutting board
1 regular spatula from the Sliced drawers
1 cutting knife from the back room
1 regular pitcher from the back room
1 set of tongs from the Sliced drawers
1 sanitizer bucket with sanitizer
Toaster Oven: There is a counter to the left of the toaster oven that will hold most
of the toaster oven equipment. The following instructions will help you stock the
toaster oven equipment.
• Place four round freezer containers and four drip coffee containers onto the
counter next to the toaster oven.
• Place one cutting knife, one regular spatula, and one white handled spatula knife
onto the magnetic strip above the counter by the toaster oven.
• Place one small, wooden cutting board directly under the toaster oven.
Drop-In Cooler: The drop-in cooler will be divided into three sections. The
following instructions will help you stock the equipment for the drop-in cooler.
• Place two regular-sized dividers vertically across the drop-in cooler, creating
three sections.
• Place seven white handled spatulas to the left of the drop-in cooler.
Espresso Machine: The following instructions will help you stock the equipment for
the espresso machine.
• Place four portafilters with filter baskets, four espresso shot pitchers, and two
tampers on top of the espresso machine.
• Set three towels next to the espresso machine. One moist towel for the steam
wand, one dry towel for the portafilters, and one sanitizer towel to clean the
area around the espresso machine.
1
Opening DutiesCAFEIBIS

2
Ice Machine: The ice machine will obviously hold ice, but next to the ice machine
there will be metal containers and saucers that will be used by the barista. The
following instructions will help you stock the equipment for the ice machine area.
• Place one gray handled scoop inside of the ice machine for ice.
• Layout one towel to the left of the ice machine.
• Place three small steam pitchers and three large steam pitchers upside down on
the towel next to the ice machine.
• Place two tall milk pitchers with lids next to the ice machine.
• Place one regular pitcher next to the ice machine for iced coffee (See “Preparing
the Food”).
Cafe Ibis Storage Area: The following instructions will help you stock the
equipment for the Cafe Ibis storage area.
• Place one sanitizer bucket and the rest of your towels onto a storage shelf.
Bakery Item Display: The following instructions will help you stock the equipment
for the bakery item display case.
• Place one set of tongs on top of the display case.
Customer satisfaction and workplace safety increases when all of our equipment
is functioning properly. This section will explain how to turn on the Cafe Ibis
equipment so that you may safely begin cooking.
Toaster Oven: The toaster oven has a switch and two knobs. Flip the switch to “On”
and set the two knobs to “8.”
Drop-In Cooler: This drop-in cooler does not turn on. Fill the drop-in cooler with
ice from the ice machine.
Bread Warmer: The bread warmer is directly under the drop-in cooler. The bread
warmer can be turned on by rotating the knob all the way to the right. A red light
should appear if it is on.
Ice Machine, Fridge, and Espresso Machine: The ice machine, fridge, and espresso
machine should always be plugged in and on. If they are off, contact a Manager.
Bakery Item Display: The bakery item display case does not keep any food items
cold or warm, but you do need to turn on its inner lights. The bakery item display
lights can be turned on by flipping the switch that is just below the display case.
Outside Area: There are two TV’s in front of Cafe Ibis, both need to be turned on.
You should also roll out any floor mats and set up the line markers while you are
turning on the TV’s.
USUDININGSERVICES

STOCKING THE FOOD
Each area will have different food items and some areas will also share storage
spaces. This section will explain what food items are needed in the Cafe Ibis area and
where those items can be found or placed. Please note that the Cafe Ibis area will have
food with nuts and traces of nuts (this is important to remember, for allergy reasons).
4 full coffee blend containers (the coffee bean blends are in the dry storage area)
3 cartons of soy milk and half and half from the Bloozies fridge or fridge 2
2 gallons of whole and skim milk from the Bloozies fridge or fridge 2
2 cannisters of whipped cream
1 container of sides for each cream cheese flavor from fridge 1
1 sliced loaf of each bread from the bakery carts
1 1/8 container regular butter from fridge 1
1 1/8 container honey butter from fridge 1
1 1/8 container cinnamon honey butter from fridge 1
1 1/8 container garlic butter from fridge 1
1 1/8 container of apple jam from fridge 1 or dry storage
1 1/8 container of raspberry jam from fridge 1 or dry storage
1 1/8 container of strawberry jam from fridge 1 or dry storage
1 1/8 container of nutella from dry storage
1 1/8 container of sliced tomatoes from fridge 1
1 1/8 container of sliced provolone from fridge 2
1 box of chai tea mix from the dry storage
1 seasoning container of parmesan cheese from fridge 2
1 pepper shaker and salt shaker from the back room
1 sauce bottle of oil
1 sauce bottle of red wine vinegar
1 large bag of espresso beans
Drop-In Cooler: The drop-in cooler is divided into three different sections and most
of the items for the drop-in cooler should be in the Cafe Ibis fridge. The following
instructions will help you stock the food of the drop-in cooler.
• From top to bottom, place one 1/8 container of tomatoes, one 1/8 container of
sliced provolone cheese, and one 1/8 container of garlic butter into the far left
section of the drop-in cooler.
• From top to bottom, place one 1/8 container of apple jam, one 1/8 container of
raspberry jam, and one 1/8 container strawberry jam into the middle section of
the drop-in cooler.
• From top to bottom, place one 1/8 container of cinnamon honey butter, one
container of honey butter, and one container of regular butter into the far right
section of the drop-in cooler.
• Place one salt shaker, one pepper shaker, one seasoning container of parmesan
cheese, one sauce bottle of oil, one sauce bottle of red wine vinegar, and one 1/8
container of nutella on the counter above the drop-in cooler.
• Place a white handled spatula knife into each butter, jam, and nutella container.
3
Opening Duties Cont.CAFEIBIS

4
Cafe Ibis Fridge: The Cafe Ibis fridge is directly underneath the ice machine. The
following instructions will help you stock the food of the Cafe Ibis fridge.
• Place one box of chai tea mix, two gallons of whole milk, two gallons of skim
milk, two cannisters of whipped cream, three cartons of soy milk, and three car-
tons of half and half onto the top shelf of the Cafe Ibis fridge.
Espresso Machine: The following instructions will help you stock the food for the
espresso machine.
• Place one large bag of espresso beans onto one of the shelves underneath the
espresso machine.
Bread Warmer: The following instructions will help you stock the food for the bread
warmer.
• Place one sliced loaf of each bread into the bread warmer drawers.
Toaster Oven: The following instructions will help you stock the food for the toaster
oven.
• Fill the round freezer containers next to the toaster oven with sides of each kind
of cream cheese. Make sure that the different flavors are separated. There should
be jalapeño cheddar, veggie, strawberry, and plain flavors.
• Place any extra bags of bagels onto the counter next to the toaster oven.
Bakery Item Display: The following instructions will help you stock the food for the
bakery item display.
• Fill long serving trays, from the Cafe Ibis storage area (behind Taco Time), with
an assortment of bakery items and place them into the bakery item display case.
The bakery items will be on one of the bakery carts.
Brewing Station: The brewing station is inside of the Hub, next to the cash registers.
This is where you brew the drip coffee for Cafe Ibis. The following instructions will
help you stock the food items for the brewing station.
• Make sure that the four coffee blend containers that are used for the grinder are
full. The bags of coffee blends can be found in the dry storage.
Drip Coffee Counter: The drip coffee counter is in between Cafe Ibis and the Hub
entrance. This counter should always have four full containers of drip coffee, one
milk pitcher of half and half, one milk pitcher of skim milk, and multiple add-ins.
The following instructions will help you stock the food for the drip coffee counter.
• The drip coffee will be made at the brewing station and brought to the coffee
counter.
• The milk pitchers of skim milk and half and half will come from the Cafe Ibis
fridge.
• The add-ins (i.e., sugar packets, honey packets, etc.) will be in the cupboards un-
derneath the drip coffee counter. Any supplies (i.e., straws, lids, stirring sticks,
etc.) will also be in these cupboards.
USUDININGSERVICES

PREPARING THE FOOD
Each area will have separate guidelines for preparing and serving food. This section
will explain how to prepare drip coffee, iced coffee, specialty drinks, bread loaves,
and Marv n’ Joe’s for the Cafe Ibis area. Please remember that the Cafe Ibis area will
have food with nuts and traces of nuts (this is important to remember, for allergy
reasons).
PREPARING DRIP COFFEE
Each coffee container will have a timer on it because drip coffee has a two hour hold
time. The coffee timer will also have a sensor that shows how full the container is. If
the timer or sensor is low, empty any coffee that remains and create a fresh brew.
The following instructions will help you brew drip coffee for Cafe Ibis.
• Place one large coffee filter under the coffee grinder (the filters are kept in the
cupboards beneath the brewing station).
• Slide the desired coffee blend container into one of the grinder slots.
• Press the desired grind amount then press the “Grind” button. (See the diagram
below for measurements).
• After the coffee blend is done grinding, place the filter into the brew basket. The
brew basket is shaped like the container above.
• Slide the brew basket into the brewing station.
• Slide the coffee container under the brewing basket so that the container flip-
lid opening lines up with the hole at the bottom of the brewing basket. Always
make sure that the coffee container flip-lid is open and the drip nozzle is closed
(or vertical) before you start brewing, otherwise coffee will get all over the
counter and floor.
• Press the brewing button that matches your grinding selection. For example, if
you pressed the 1 Gallon button (the middle button) on the grinder, press the 1
Gallon button (the middle button) on the brewing station. Always use the same
settings.
• Press the “Brew” button.
5

6
• After the coffee has finished brewing and dripping, remove the brewing basket
and throw the filter away. If there are coffee remains in the brewing basket, rinse
them out so that they aren’t a part of the next brew.
• Take the coffee container over to the Cafe Ibis drip coffee counter.
Never let a customer take coffee from the brewing station. If a customer takes coffee
from a station that is in the process of brewing; the coffee will taste bitter for them
and everyone else.
PREPARING ICED COFFEE
Iced coffee is very similar to drip coffee in how it is made. The only difference is the
hold time. Iced coffee can usually be used within’ 24 hours. However, if you open
Cafe Ibis and there’s a left over pitcher of iced coffee, empty it out and start a new
one. The following instructions will help you prepare iced coffee for your customers.
• Grab one tall, wide, plastic pitcher from the back room.
• Fill it 1/2 of the way with ice. Iced coffee should always be half ice and half
coffee.
• Take the pitcher to the brewing station.
• Slide the container of the darkest coffee blend available into one of the grinder
slots.
• Press the middle button (the 1 gallon amount) then press the “Grind” button.
brew basket is shaped like the container on page 5.
• Slide the pitcher of ice under the brewing basket so that the opening lines up
with the hole at the bottom of the brewing basket. Always line up the pitcher
with the hole on the brewing basket before you start brewing, otherwise coffee
will get all over the counter and floor.
• Press the middle (1 gallon) brewing selection.
• After the iced coffee has finished brewing, take the pitcher and put it onto the
bottom shelf of the Cafe Ibis fridge.
See the “Preparing Specialty Drinks,” section for making specific iced coffee drinks
for your customers.
PREPARING SPECIALTY DRINKS
Cafe Ibis has many specialty drinks available to their customers, that means that Cafe
Ibis employees, and more specifically Cafe Ibis barista’s have a lot more to remember.
This section will explain how to work the espresso machine and how to make an
espresso, steamed milk, and specialty drinks for the Cafe Ibis customers.
USUDININGSERVICES

THE ESPRESSO MACHINE
The diagram below will help you understand the parts and terms that will be used
throughout this section.
Definition of Espresso
Espresso is a 1.5-2 oz beverage prepared from 16-21 grams of coffee through which
clean water of 195-205 degrees F have been forced at 9-10 atmospheres of pressure
(this is 135 psi). This temperature and pressure makes the brew time a total of 20-30
seconds.
The following instructions will help you use the espresso machine.
• Turn the grinder on, place portafilter under grinder, and pump the side lever
until you have a slight mound of espresso grounds. Be careful not to grind
more espresso then you need. When coffee grounds are exposed to oxygen they
deteriorate much more quickly than before they are ground.
• Settle the grinds into the portafilter by tapping the bottom on the counter top
once.
• Scrape off any excess grinds creating a smooth top layer and conserving espresso
grinds. During rushes you can scrape the excess grinds back into the dosage
chamber to use on the next drink. Don’t use grinds that have been sitting in the
dosage chamber for several minutes.
• Take a tamper and lightly press down, creating an indent of about 1 cm. The
point of tamping is to create even distribution of grounds.
• Gently rock the portafilter from side to side, knocking grinds from around the
edges into the portafilter. Never knock the side of the Portafilter with the tamper.
Knocking the side can create minute fissures in the espresso. This will create
weak areas where water will rush, extracting the flavor unevenly.
• Wipe any extra grinds from the rim of the portafilter.
• Purge the grouphead to remove residue from previous shots and to bring the
hottest water to the grouphead.
• Place the portafilter into the group head of the espresso machine at a 45 degree
angle and rotate it until the handle faces straight back. Do not force it farther or
7

8
USUDININGSERVICES
you will damage the seal in the grouphead.
• Place the espresso shot pitchers underneath the spouts and push the switch to
begin pulling your shots.
A good espresso machine should yield 1.5-2 ounces of liquid between 20-30 seconds.
A shot that is over extracted (>30 sec to pull) will taste bitter, while an under
extracted shot (< 20 sec to pull) will have a lighter flavor and is much less rich, and
even possibly watered down. If your shots are pulling too quickly (under extracted),
it means your grinds were too coarse. If the shot runs too slow (over extracted), then
it means the grinds were too fine. There is a timer at the espresso station to help you
know if your shots are pulling in the correct amount of time. Please use the timer,
even if you are a “master.”
If the grinds are too coarse the water will run through them too quickly to extract
the full flavor of the beans. If the grinds are too fine the water will have a hard time
pushing through and will over extract the flavor and begin to create a bitter and
burnt flavor and smell.
A shot is done pulling when the espresso starts coming out “blonde” or creme color.
Also, the two streams will start to shimmy and pull in closer to each other. You
will have to manually stop the espresso machine at this point. Be sure to pay close
attention to avoid letting the shot run for too long.
A shot starts to oxidize and lose its flavor after only a few seconds.
Adjusting the Grind
• Adjust the grind to maintain a flow time of 20-30 seconds. If shots pull too fast,
adjust your grind to be finer and if shots pull too slow, adjust your grind to be
more coarse. The dosing chamber should be cleaned out when you adjust the
grind.
• A good barista should expect to change the grind degree often to maintain the
ideal extraction time.
Testing Espresso
• Acidity – Sharp, snappy, bright, lively, or vibrant taste (not sour).
• Fragrance/Aroma – The smell of baking, chocolate, and burnt or dry/wet coffee.
• Flavor – Rich, thick, buttery, creamy, oily, thin, or heavy.
• Finish – The finish is the aftertaste that remains on the palate. It can be long,
short, persistent, or bitter.
STEAMING MILK
• Begin with very cold milk. Colder milk will allow you to steam the milk for a
longer period of time to achieve a smooth and velvety texture. Milk containers
should be kept in the fridge whenever possible to create this optimum milk
texture.

9
• Fill the desired steam pitcher with the right amount of milk for the size of drink
you are preparing to reduce waste. It’s best to start with fresh milk for every cup.
• Before steaming, purge the steam wand by turning on the steam to remove any
water that might have built up in it. Use caution, the water spraying out will be
very hot.
• Completely submerge the steam wand in the milk, turn the steam on, and slowly
lower the steam pitcher until you get a soft hissing sound.
• Tilt the steam pitcher slightly and let the force of the steam push the milk in a
swirling motion. Once you have your wand in the “sweet spot” don’t move the
cup until you are done steaming the milk.
• Let it hiss, slightly louder to create foam, for about three seconds. You then want
the milk to continue to swirl but without creating foam. Don’t move the wand
around in the milk. Your foam should remain liquid. You do not want to create
too much foam for drinks other then cappuccinos. Be careful not to create big
tasteless bubbles while foaming. The key is to get smooth velvety milk, not the
thick foam that floats above the espresso. When poured, the milk should flow
into and mix with the espresso.
• Continue steaming with the milk moving in a swirling motion until the milk
reaches 140-160 degrees F. Steaming milk over this temperature burns the
natural sugars in the milk, limiting the sweetness of the milk. Also, this is a much
more drinkable range. If a customer asks for their drink extra hot, don’t steam
it to over 180 degrees F. It’s a good idea to use a thermometer until you feel
confident in your ability. When you are using a thermometer, you’ll want to turn
the steam wand off about ten or fifteen degrees before the desired temperature.
The thermometer takes a little while to catch up.
• After steaming, carefully remove the steam wand from the milk and clean it
immediately with a wet cloth. Never set the pitcher down on the espresso maker
while steaming milk. This can cause scalding around the steam wand and makes
it difficult to create the foam correctly.
• When making drinks with soy, be aware that soy milk burns at a much lower
temperature then regular milk does. It is very difficult to make extra hot soy
drinks without compromising flavor.
• After steaming, firmly tap the pitcher on the counter top to pop bubbles.
• Swirl the milk pitcher to keep the milk and foam from separating.
• Continue swirling and tapping your milk until it is smooth and leaves a light,
transparent coat of frothy milk on the side of the pitcher. This, combined with
correct steaming procedures, will give your milk a velvety texture.
• After pouring the espresso into the cup, pour your milk slowly so that the crema
(the tan, foam on top of the pulled espresso) rises with the milk. It may be helpful
to tilt the coffee cup slightly and pour down the inside of the cup.
• When your cup is about half way full, set it flat and pour more quickly.
• Fill the milk to the top, but not so much that you can’t move the cup without
spilling.

10
USUDININGSERVICES
Steaming Milk for Dry Foam
Most people who order cappuccinos want a wet cappuccino. A wet cappuccino is
essentially the same as a latte and should be prepared in the same manner as a latte.
• Make sure to use a pitcher that will give you enough room to allow your milk to
expand. The small pitcher for a 16oz drink will not work.
• Purge the wand before steaming to get the water that has collected in the steam
wand from getting into your cappuccino.
• Start with the tip of the steam wand deep in the milk and turn it on fully.
• Bring the steam pitcher down so that the tip is just below the surface of the
milk. You should hear a steady hissing sound. You want your steam wand to
be positioned so that you’re creating foam without creating big bubbles. Larger
bubbles are created when your steam wand is too far above the surface of the
milk.
• Keep the tip of the wand just off the center of the pitcher while continuing to
make the milk swirl around. This helps create the texture of the foam we’re
looking for. It also helps to remove big bubbles by rolling them back into the
milk.
• As the milk is heating and expanding you will need to be gradually and steadily
lowering the pitcher to keep the tip of the steam wand just below the surface of
the milk. Rest the edge of the pitcher on the steam wand for support. This will
help keep the pitcher steady while steaming and allow you to make gradual
downward movements. Sometimes it can be challenging to hold the pitcher
steady without the steam wand to rest the pitcher against it.
• You’re done when the milk reaches approximately 145 degrees. You will also
learn how to tell when the milk is finished when the sound of the milk steaming
lowers its pitch and it is no longer comfortable to touch.
• When you have finished steaming your milk, knock out the bubbles by firmly
tapping the pitcher a few times on the counter. Alternate tapping and swirling
the milk in the pitcher. This will give the drink more flavor and a consistent
texture.
• The milk should be poured immediately after steaming. Free pour your milk
into the cup instead of using a spoon to scoop. If your milk has been steamed
properly this will give you the best results.
Some people will put the milk pitcher in the fridge after steaming or let it sit so that
the foam and milk separate. This will make foam that is more fun than it is flavorful.
It looks pleasing and can be mounded on top of the drink, but what is really going to
produce the best flavor is a velvety foam that is created by following the steps above.
SPECIALTY DRINKS
Specialty drinks are drinks that we prepare individually and to the customer’s
specifications. This includes espresso drinks, hot chocolates, steamers, and Italian
sodas. It is important to become familiar with the different kinds of espresso drinks
before beginning to work at the barista station. Some of the differences between
drinks may seem subtle but change the drink pretty drastically.

11
Below, is a quick diagram of common espresso drinks. This diagram can also be used
as a reference if you have questions about milk to foam proportions. Please note
that some customers will order something that isn’t on the menu, but is commonly
ordered, we still make these drinks.
The chart on the next page will include all of the specialty drinks that we prepare in
our cafés. There are a few things that you will want to keep in mind while making
drinks.
• Be ready to multi-task in a time efficient way.
• Look ahead in your drink line up and prepare as many like drinks at a time as
possible.
• Don’t be wasteful, but never compromise food safety guidelines.
• Don’t leave drinks half prepared and don’t let them sit long.
• Ask customers if they want room for cream.
• Never steam fruit flavors with milk; the milk will curdle.
• For mocha’s and hot cocoa’s, always add the cocoa first.
• Cappuccino’s do not come iced. If a customer asks for one, it means that they
want an iced latte.
• Mix the milk and chai before steaming for the chai specialty drink.

12
SPECIALTY DRINKS
8 oz. 12 oz. 16 oz. 20 oz. 16 oz. Iced
Espresso 1-2 shots
Macchiato Foamed milk
1-2 shots
Americano Hot water
1-2 shots
Hot water
1-2 shots
Hot water
1-2 shots
Cold water
1-2 shots
Latte Steamed milk 1-2
shots
¾ oz syrup
Steamed milk
1-2 shots
1 oz syrup
Steamed milk
1-2 shots
1 oz syrup
Iced milk
1-2 shots
¾ oz syrup
Breve Steamed ½ & ½
1-2 shots
¾ oz syrup
Steamed ½ & ½
1-2 shots
1 oz syrup
Steamed ½ & ½
1-2 shots
1 oz syrup
Iced ½ & ½
1-2 shots
¾ oz syrup
Mocha Steamed milk
4 TBS chocolate
1 or 2 shots
Steamed milk
4 TBS chocolate
1 or 2 shots
Steamed milk
6 TBS chocolate
1 or 2 shots
¼ oz espresso
½ oz swiss choc.
Iced milk
1-2 shots
Flavored
Mocha
Steamed milk
4 TBS chocolate
1 or 2 shots
¾ oz choc.
½ oz syrup
Steamed milk
4 TBS chocolate
1 or 2 shots
1 oz choc.
½ oz syrup
Steamed milk
4 TBS chocolate
1 or 2 shots
1 ½ oz choc.
½ oz syrup
Cappuccino Foamed milk
1-2 shots
¾ oz syrup
Foamed milk
1-2 shots
1 oz syrup
Foamed milk
1-2 shots
1 oz syrup
Hot Cocoa Steamed milk
4 TBS chocolate
Steamed milk
4 TBS chocolate
Steamed milk
6 TBS chocolate
Steamer Steamed milk
1 oz syrup
Steamed milk
1 oz syrup
Steamed milk
1 ½ oz syrup
Chai ½ Chai
½ Steamed milk
½ Chai
½ Steamed milk
½ Chai
½ Steamed milk
½ Chai
½ Iced milk
Italian Soda 2 oz syrup
Ice
Soda water
A splash of ½ & ½
Sally’s Iced Iced coffee
½ swiss choc.
½ espresso,
1 oz ½ & ½
Café Au Lait Drip coffee
Steamed milk
Drip coffee
Steamed milk
Drip coffee
Steamed milk
PREPARING BREAD LOAVES
Cafe Ibis has multiple kinds of bread and there are two ways for preparing them.
There are bread loaves that are used for toast and Marv n’ Joe’s and there are
sweet loaves that are sliced and put into the bakery display (i.e., banana bread).
The next couple of pages will provide you with instructions for preparing both.
USUDININGSERVICES

13
PREPARING SWEET LOAVES
There are multiple kinds of sweet bread: blueberry lemon, pumpkin chocolate chip,
banana bread, and few other seasonal breads. Please note that these preparation
guidelines do not apply to the blueberry swirl, raspberry swirl, caramel nut, or
cinnamon breads (these breads have separate preparation guidelines). The following
instructions will help you prepare sweet bread.
• Place the bread onto a cutting board.
• Grab a knife from the magnetic strip on the wall.
• Cut off the bread ends.
• Use the side of the knife to measure the width of the slice. As seen in the photo
below.
• Slice the bread.
• Place all bread slices onto a serving tray.
• Place the serving tray into the bakery item display case.
PREPARING BREAD LOAVES
Just as there are multiple kinds of sweet bread, there are multiple kinds of bread
loaves. There are breads that are both sweet and savory that are included in this
category. The following instructions will help you prepare these bread loaves for
Cafe Ibis.
• Grab the desired bread loaf from one of the bakery carts.
• Place the bread loaf onto the bread slicer, as seen below.

14
• Start the bread slicer by pushing the handle, that is on the right side of the slicer,
upward.
• Don’t grab the bread while the blades are running.
• After the bread has been sliced, place the bread ends into the bread end bag and
place the rest of the loaf into it’s own bag (the bags are to the right of the slicer).
Always place the sliced loaves into a bag, it will keep them fresh for a longer
period of time.
• Place the loaf into one of the bread warmer drawers.
PREPARING MARV N’ JOE’S
A Marv n’ Joe is the only sandwich-like item on the menu and it is ordered often. It
can be cooked on a bagel or a slice of bread. The following instructions and diagram
will help you prepare a Marv n’ Joe.
• Get the requested bread item (if it is a bagel, slice it in half).
• Use the diagram below for placing the ingredients onto a Marv n’ Joe. Please note
that a bagel should have garlic butter on both slices.
• Place the Marv n’ Joe, face up, into the toaster oven and let it cook until the
cheese starts to bubble and turn brown.
• Remove the Marv n’ Joe from the toaster oven.
• Hand the Marv n’ Joe to the customer.
PREPARING BAKERY BARS
Cafe Ibis will receive different kinds of sweet bars daily. They could be lemon bars,
peanut butter bars, chocolate bars, or other seasonal bars. The following instructions
will help you prepare bakery bars.
• Use a white tile to cut the bars into perfect squares.
• Place the sliced bars onto a serving tray.
• Place the serving tray into the bakery display case.
• Clean off the knife with a sanitizer towel then place it onto the magnetic strip.
It’s important to remember that some of the Cafe Ibis products have peanuts in them.
It is a very common food allergy.
USUDININGSERVICES

All employees are required to complete and initial the hourly checklist. An
employee will be held accountable if items on the checklist were not completed or if
items were checked off and not completed. This section will describe, in detail, what
is included in the Cafe Ibis hourly checklist.
Refill the coffee and espresso.
Organize flavors and shelves.
Clean the espresso machine and coffee pots. (See the next page).
Sanitize all areas: This includes the espresso machine, drop-in cooler, drip coffee
area, bakery item display case, and counters.
swept.
9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm
Refill the coffee and
espresso
Organize flavors and
shelves
Clean the espresso machine
and coffee pots
Sanitize all areas
Empty and scrub the
garbages
Breakdown cardboard
boxes
Sweep
shift.
15
Hourly DutiesCAFEIBIS

16
different duties that are associated with closing the Cafe Ibis area.
Clean the coffee pots: You will need to rinse out each coffee pot. The following
instructions will help you clean the coffee pots.
• Place a 1 tsp of JoeGlo directly into a brew basket. (Use the measuring scoop on
the end of the grouphead brush).
• Run a complete brew cycle (full batch) into each pot and let it soak for 10-15
minutes (do not leave it over night).
• Empty the pot and rinse it out with hot water.
• Wipe the exterior of the pot with Stainless Steel Polish. Be careful not to get any
Stainless Steel Polish into the pots.
Cleaning the espresso machine: It’s a good idea to clean the espresso machine
throughout the day. This will improve the flavor and keep the water of your group
running uniformly. The following instructions will help you clean the espresso
machine.
• Dump grinds from portafilter after each use and rinse all grinds out.
• Switch on the pump for a few seconds to flush out the grinds on the filter screen.
If there’s not a huge rush, use the grouphead brush to scrub off all the grinds.
• Use the blind head to back flush each grouphead several times throughout the
day. You can do this without JoeGlo to clean out the grinds.
• Use the hot water spout to rinse the espresso pitchers.
• Always wipe milk off the steam wand as soon as you finish using it, then turn it
on for a second to shoot out any milk that might have gone up into the wand. If
milk is not purged from the wand regularly it can cause a costly and dangerous
bacterial infection in the machine.
Close the espresso machine: After you’ve closed the cafe, remove the portafilters
from each group head.
• Use a spoon to pry out the little filter basket inside of the portafilter.
• Unscrew the nozzle from the steam wand.
• Place the portafilter, filter head, and nozzle into a sanitizer bucket full of hot
water and a ½ teaspoon of JoeGlo.
• Put the end of the steam wand into the pitcher and place the pitcher onto the
espresso machine to soak for 15-20 minutes.
• Rinse everything in the pitcher thoroughly (or run it through dishwasher) and
reassemble it.
• Use a bar towel to clean the end of the steam wand before replacing nozzle.
• Back flush group heads with a blind head or a filter head without holes.
• Place ½ tsp of JoeGlo in the blind head and place it into the group head.
• Backflush by turning the water on for 15 seconds then off for 15 seconds (repeat
this process five times).
USUDININGSERVICES
Closing Duties

17
Closing Duties Cont.CAFEIBIS
• Remove the portafilter, and dump any leftover grinds into the blind filter insert.
• Turn on the group head and use the grouphead brush to scrub off the residual
oils and loose grinds.
• Reattach the portafilter and back flush five more times at 10 second intervals
without detergent.
• Remove the portafilter and run the group to rinse it clean.
• Do this with both groupheads.
• Wipe down the entire espresso machine.
• Take the grate off and send it through the dish washer.
• Slowly pour hot water into the drain under grate.
• Replace all parts of the espresso machine.
Sanitize all areas: This includes the espresso machine, drop-in cooler, drip coffee
area, bakery item display case, and counters.
Turn off the toaster oven, bread warmer, and bakery display case.
Take dirty dishes to the back room.
See the next page for the “Closing Duties” checklist.

18
Clean the coffee pots
Clean the espresso machine
Close the espresso machine
Sanitize all areas
Turn off the toaster oven, bread warmer, and bakery display
case
Sweep and mop
Breakdown all cardboard boxes and take them to the recycle
bin
USUDININGSERVICES
Closing Duties Cont.

Initial here
Stock the equipment (See pp.1-2)
Stock the food (See pp.3-4)
See the Cafe Ibis manual for further details on opening.
HOURLY CHECKLIST
9:00am 11:00am 1:30pm 3:30pm 5:30pm 7:30pm
Refill coffee and espresso
Organize flavors and shelves
Clean the espresso machine and coffee pots
Sanitize all areas
Breakdown cardboard boxes
Sweep
All employees must complete and initial each task before they can clock-out for their shift.
CLOSING CHECKLIST
Clean the coffee pots
Clean and close the espresso machine
Sanitize all areas
Turn off the toaster oven, bread warmer, and bakery display case
Sweep and mop
Cafe Ibis Daily Checklists

Below, is a quick diagram of common espresso drinks. This diagram can also be used as a reference if you have
questions about milk to foam proportions. Please note that some customers will order something that isn’t on
the menu, but is commonly ordered, we still make these drinks.
The chart on the next page will include all of the specialty drinks that we prepare in our cafés. There are a few
things that you will want to keep in mind while making drinks.
• Be ready to multi-task in a time efficient way.
• Look ahead in your drink line up and prepare as many like drinks at a time as possible.
• Don’t be wasteful, but never compromise food safety guidelines.
• Don’t leave drinks half prepared and don’t let them sit long.
• Ask customers if they want room for cream.
• Never steam fruit flavors with milk; the milk will curdle.
• For mocha’s and hot cocoa’s, always add the cocoa first.
• Cappuccino’s do not come iced. If a customer asks for one, it means that they want an iced latte.
• Mix the milk and chai before steaming for the chai specialty drink.
Cafe Ibis Food Preparation
Guidelines

SPECIALTY DRINKS
8 oz. 12 oz. 16 oz. 20 oz. 16 oz. Iced
Espresso 1-2 shots
Macchiato Foamed milk
1-2 shots
Americano Hot water
1-2 shots
Hot water
1-2 shots
Hot water
1-2 shots
Cold water
1-2 shots
Latte Steamed milk
1-2 shots
¾ oz syrup
Steamed milk
1-2 shots
1 oz syrup
Steamed milk
1-2 shots
1 oz syrup
Iced milk
1-2 shots
¾ oz syrup
Breve Steamed ½ & ½
1-2 shots
¾ oz syrup
Steamed ½ & ½
1-2 shots
1 oz syrup
Steamed ½ & ½
1-2 shots
1 oz syrup
Iced ½ & ½
1-2 shots
¾ oz syrup
Mocha Steamed milk
4 TBS chocolate
1 or 2 shots
Steamed milk
4 TBS chocolate
1 or 2 shots
Steamed milk
6 TBS chocolate
1 or 2 shots
¼ oz espresso
½ oz swiss choc.
Iced milk
1-2 shots
Flavored Mocha Steamed milk
4 TBS chocolate
1 or 2 shots
¾ oz choc.
½ oz syrup
Steamed milk
4 TBS chocolate
1 or 2 shots
1 oz choc.
½ oz syrup
Steamed milk
4 TBS chocolate
1 or 2 shots
1 ½ oz choc.
½ oz syrup
Cappuccino Foamed milk
1-2 shots
¾ oz syrup
Foamed milk
1-2 shots
1 oz syrup
Foamed milk
1-2 shots
1 oz syrup
Hot Cocoa Steamed milk
4 TBS chocolate
Steamed milk
4 TBS chocolate
Steamed milk
6 TBS chocolate
Steamer Steamed milk
1 oz syrup
Steamed milk
1 oz syrup
Steamed milk
1 ½ oz syrup
Chai ½ Chai
½ Steamed milk
½ Chai
½ Steamed milk
½ Chai
½ Steamed milk
½ Chai
½ Iced milk
Italian Soda 2 oz syrup
Ice
Soda water
A splash of ½
& ½
Sally’s Iced Iced coffee
½ swiss choc.
½ espresso,
1 oz ½ & ½
Café Au Lait Drip coffee
Steamed milk
Drip coffee
Steamed milk
Drip coffee
Steamed milk
Guidelines

SWEET LOAVES
There are multiple kinds of sweet bread: blueberry lemon, pumpkin chocolate chip, banana bread, and few
other seasonal breads. Please note that these preparation guidelines do not apply to the blueberry swirl,
raspberry swirl, caramel nut, or cinnamon breads (these breads have separate preparation guidelines). The
following instructions will help you prepare sweet bread.
• Place the bread onto a cutting board.
• Grab a knife from the magnetic strip on the wall.
• Cut off the bread ends.
• Use the side of the knife to measure the width of the slice. As seen in the photo below.
• Slice the bread.
• Place all bread slices onto a serving tray.
• Place the serving tray into the bakery item display case.
BREAD LOAVES
Just as there are multiple kinds of sweet bread, there are multiple kinds of bread loaves. There are breads that
are both sweet and savory that are included in this category. The following instructions will help you prepare
these bread loaves for Cafe Ibis.
• Grab the desired bread loaf from one of the bakery carts.
• Place the bread loaf onto the bread slicer, as seen below.
• Start the bread slicer by pushing the handle, that is on the right side of the slicer, upward.
• Don’t grab the bread while the blades are running.
• After the bread has been sliced, place the bread ends into the bread end bag and place the rest of the loaf
into it’s own bag (the bags are to the right of the slicer). Always place the sliced loaves into a bag, it will
keep them fresh for a longer period of time.
• Place the loaf into one of the bread warmer drawers.
BAKERY BARS
Cafe Ibis will receive different kinds of sweet bars daily. They could be lemon bars, peanut butter bars,
chocolate bars, or other seasonal bars. The following instructions will help you prepare bakery bars.
• Use a white tile to cut the bars into perfect squares.
• Place the sliced bars onto a serving tray.
• Place the serving tray into the bakery display case.
• Clean off the knife with a sanitizer towel then place it onto the magnetic strip.
It’s important to remember that some of the Cafe Ibis products have peanuts in them. It is a very common food
allergy.
Guidelines

MARV N’ JOE’S
A Marv n’ Joe is the only sandwich-like item on the menu and it is ordered often. It can be cooked on a bagel or
a slice of bread. The following instructions and diagram will help you prepare a Marv n’ Joe.
• Get the requested bread item (if it is a bagel, slice it in half).
• Use the diagram below for placing the ingredients onto a Marv n’ Joe. Please note that a bagel should have
garlic butter on both slices.
• Place the Marv n’ Joe, face up, into the toaster oven and let it cook until the cheese starts to bubble and turn
brown.
• Remove the Marv n’ Joe from the toaster oven.
• Hand the Marv n’ Joe to the customer.
Guidelines

Opening Duties............................................................................1-3
Stocking the Food.....................................................................................2
Brewing the Coffee...............................................................................3
Hourly Duties..................................................................................4
Closing Duties..............................................................................5-6
Preparing Drip Coffee......................................................................... B.2
USUDININGSERVICES
Table of Contents

The list of equipment for a Cashier is as follows.
1 sanitizer bucket with sanitizer
Soda Machines: Every night, the closing cashier will put
the soda machine nozzles into a container of cleaner. The
opening cashier must rinse off the nozzles and reconnect
them to the soda machine. The following instructions
will help you replace the soda nozzles.
• Make sure that each nozzle has two pieces.
• Rinse each nozzle off.
• Press the nozzle into the soda machine as demonstrated in the picture above.
There should be holes that match the grooves of the nozzle.
• Twist the nozzle counterclockwise to tighten it.
You should also stock the cups, lids, and straws (if needed) and roll out the floor
mats that go below the soda machines. The cups, lids, and straws will be by Hot
Wells 2 & 3 of the Scotsman Back Grill area.
Cappuccino Machine: The cappuccino machine should have a full shelf of cups and
lids. The cappuccino cups and lids are kept under the Sliced counter.
Utensil Bar: The utensil bar is on the left side of the
registers. The utensils need to be fully stocked at all
times. If you run low, you can get these supplies from
the supplies corner by the Scotsman Back Grill. To replace
the utensils, you open the rotating utensil holder and
slide the utensils into the holder with the tab facing out,
as seen in the photo above. You then pull the tab
downward to remove it.
Customer satisfaction and workplace safety increases when all of our equipment
is functioning properly. Cashiers need to make sure that all registers are up and
running and that all display lighting (i.e., the soda fridge or milk fridge display
lights) are on.
Cashiers also need to open the Hub gates by the specified opening time.
STOCKING THE FOOD
Each area will have different food items and some areas will share storage spaces.
1
Opening DutiesCASHIER

2
This section will explain what food items Cashiers need to stock.
Drink Displays: Each drink display needs to be fully stocked and faced. There is
a milk display and an overall drink display. The supplies for both displays will
be found in the soda fridge by the Scotsman Front Grill. The milk display should
have whole chocolate milk, 1% chocolate milk, strawberry milk, skim milk, and
large quarts of milk. It is always important to check the expiration date on drinks,
especially milk, and to always follow the first in first out (FIFO) rule.
Fruit and Chip Racks: There is a chip rack by the In B’tween station and there is a
fruit and chip rack in front of the registers. Fruit can be found in fridge 2 and chips
are on a metal shelf by the Scotsman Back Grill counter. Any extra fruit can be placed
into the salad fridge.
Salad Fridge: The salad fridge is in between the Hub entrance and the Sliced pizza
area. It will hold salads, fruit cups, veggie cups, parfaits, fruit juices, cream cheese
portions, extra fruit, and any bakery specialties (such as cake slices). These items
will be brought from the Commissary and placed into fridge 1.
Never use salads, fruit cups, or veggie cups from the previous day. Only use
Wednesday items for Wednesday, Thursday items for Thursday and so on.
Bakery Display: The bakery display case is in between the salad fridge and the milk
display. This display must be stocked at all times (all bakery items can be found in
the Cafe Ibis area). You can stock the display in any organized way that you like, just
keep like items together. For example, the danishes should be by the danishes, the
cookies should be by the cookies, and the bagels should be by the bagels.
Cappuccino Machine: Make sure that the hot cocoa and
cappuccino containers of the cappuccino machine are
always full. The following instructions will help you
stock the cappuccino machine.
• Open the cappuccino machine by twisting the lock on
the left hand side.
• After the machine is open, see which mixes need to be
stocked, then go and grab their box from underneath the Sliced counter.
• Twist the nozzle to close it (point it upward) before you remove the container.
• Remove the container.
• Fill the container up and place it back into the cappuccino machine.
• Open the nozzle (point it downward).
• Close the cappuccino machine and lock it.
Coffee Brewing Station: Make sure that each of the coffee bean containers are full.
Do not mix coffee flavors. Only fill the coffee bean containers if they are empty or if
they have the same flavor in the dry storage area.
USUDININGSERVICES

PREPARING THE FOOD
Each area will have separate guidelines for preparing and serving food. The next
page will explain how to fill the drip coffee containers for Cafe Ibis because it is the
duty of the Cashiers to keep them full.
Each coffee container will have a timer on it because drip coffee has a two hour hold
time. The coffee timer will also have a sensor that shows how full the container is. If
the timer or sensor is low, empty any coffee that remains and create a fresh brew of
coffee.
• Press the desired grind amount then press the “Grind” button. (See diagram
below for measurements).
brew basket is shaped like the container above.
• Slide the coffee container under the brewing basket so that the container flip-
lid opening lines up with the hole at the bottom of the brewing basket. Always
make sure that the coffee container flip-lid is open and the drip nozzle is closed
(or vertical) before you start brewing, otherwise coffee will get all over the
counter and floor.
• Press the brewing button that matches your grinding selection. For example, if
you pressed the 1 Gallon button (the middle button) on the grinder, press the 1
Gallon button (the middle button) on the brewing station. Always use the same
settings.
• After the coffee has finished brewing and dripping, remove the brewing basket
and throw the filter away. If there are coffee remains in the brewing basket, rinse
them out so that they aren’t a part of the next brew.
• Take the coffee container over to the Cafe Ibis drip coffee area.
3
Opening Duties Cont.CASHIER

4
Never let a customer take coffee from the brewing station. If a customer takes coffee
from a station that is in the process of brewing; the coffee will taste bitter for them
and everyone else.
See the next page for “Hourly Duties.”
USUDININGSERVICES

All employees are required to complete and initial the hourly checklist. An
employee will be held accountable if items on the checklist were not completed or if
items were checked off and not completed. This section will describe, in detail, what
is included in the Cashier hourly checklist.
Stock food and supplies. (See pp.1-4).
Sanitize all areas: This includes the cappuccino machine, brewing station, drip
coffee area, soda machines, counters, tables, and chairs.
Face bottled drinks: Make sure that all bottled drinks have their logos and flavor
names facing outwards.
8:30am 9:30am 10:30am 12:30am 2:30pm 4:30pm
Sanitize all areas
Empty and scrub the
garbages
Face bottled drinks
If you leave the register to complete these items, or at any time, always logout of
your blackboard account so that no one can access the cash drawer.
shift.
5
Hourly DutiesCASHIER

6
different duties that are associated with closing the Cashier area.
Stock food and supplies. (See pp.1-3).
Close the gates: The closing cashier must close the gates to the Hub. Cashiers
should also bring any candy or chips inside of the gates, if they are outside of the
gates, and put them away.
Take dirty dishes to the back: Make sure that all lunch trays are taken to the back
room. You should also take the soda, cappuccino, and slushie machine drain gates to
the back room to be washed and pour hot water into the drains afterwards.
Empty the bakery display: Take any leftover bakery items to Cafe Ibis so that they
may be sold.
Clean the soda nozzles: Take the soda nozzles apart and place them into a plastic
container. Fill the container with hot water and a pinch of “Dip It,” then let them
soak overnight.
Sanitize all areas: This includes the cappuccino machine, brewing station, drip
coffee area, soda machines, counters, tables, and chairs.
Sweep and roll up all the floor mats: Sweep any debris off of the floor mats before
you roll them up so that they look clean when the store opens.
Close down the till: Print the register’s POS and take any remaining tills to the office
to be counted. Do not leave any cash or tills unattended. If money is lost, you will
be held accountable.
See the next page for the “Closing Duties,” checklist.
USUDININGSERVICES
Closing Duties

Close the gates
Take dirty dishes to the back
Empty the bakery display
Clean the soda nozzles
Sanitize all areas
Sweep and roll up the floor mats
Close down the till
If you leave the register to complete these items, or at any time, always logout of
your blackboard account so that no one can access the cash drawer.
7
Closing DutiesCASHIER

Initial here
Stock the equipment (See p.1)
Stock the food (See p.2-3)
See the Cashier manual for further details on opening.
8:30am 9:30am 10:30am 12:30am 2:30pm 4:30pm
Sanitize all areas
Face bottled drinks
All employees must complete and initial each task before they clock-out.
Close the gates
Take dirty dishes to the back
Empty the bakery display
Clean the soda nozzles
Sanitize all areas
Sweep and roll up the floor mats
Close down the till
Cashier Daily Checklists

• Place one large coffee filter under the coffee grinder (the filters are kept in the cupboards beneath the
brewing station).
• Press the desired grind amount then press the “Grind” button. (See diagram below for measurements).
• After the coffee blend is done grinding, place the filter into the brew basket. The brew basket is shaped like
the container above.
• Slide the brew basket into the brew station.
• Slide the coffee container under the brewing basket so that the container flip-lid opening lines up with the
hole at the bottom of the brewing basket. Always make sure that the coffee container flip-lid is open and
the drip nozzle is closed (vertical) before you start brewing, otherwise coffee will get all over the counter
and floor.
• Press the brewing button that matches your grinding selection. For example, if you pressed the 1 Gallon
button (the middle button) on the grinder, press the 1 Gallon button (the middle button) on the brewing
station. Always use the same settings.
• After the coffee has finished brewing and dripping, remove the brewing basket and throw the filter away.
If there are coffee remains in the brewing basket, rinse them out so that they aren’t a part of the next brew.
• Take the coffee container over to the Cafe Ibis drip coffee area.
Never let a customer take coffee from the brewing station. If a customer takes coffee from a station that is in
the process of brewing; the coffee will taste bitter for them and everyone else.
Preparing Drip Coffee

Opening Duties...............................................................................1
Washing the Dishes.............................................................................. 1-2
Putting Away the Dishes.........................................................................2
Closing Duties.................................................................................3
Daily Checklist..................................................................................... B.1
USUDININGSERVICES
Table of Contents

The HUB MANAGER’S MANUAL

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