The document outlines various opening, closing, and downtime duties for the first and second shifts at a cafe. First shift duties include gathering food items, prepping the coffee station, getting change, and ensuring cleanliness. Second shift duties involve getting cash and backup supplies, cleaning at closing, and counting the drawer. Downtime duties consist of cleaning, organizing, and consolidating various areas of the cafe. The document also provides instructions for cleaning the espresso machine and processing different payment methods like cash, credit cards, room charges, and gift cards.

1. First Shift Opening Duties
Gather food from kitchen
Bagels
Pastries
Breakfast sandwiches
Muffins
Donuts
Make Regular/Decaf coffee and Iced Tea
Get drawer
Get coffee station ready
Lids
Straws
Sugars
Creamers
Trash Plate
Make sure cups and milk are stocked
Check and restock Sundry Shop
Put together order form
First Shift Closing Duties
Make sure cookies havebeen picked up, and coffees are moved to back
counter.
Take any carts back.
Make sure counters are clean for second shift
Get change for the next time you work
Ask second shift person if theyneed any assistance with anythingbefore you
leave.

2. Second Shift Opening Duties
Get draw and change ($1, $5, rolls of coins)
Make sure you have back up coffee
Make sure you have enough milk and creamer
Second Shift Closing Duties
Clean out bakery display case and bring to the back
Bring all bakery items that were not sold back to the bakery.
Clean out espresso machine drips, and grates
Dump out and rinse cream containers
Wipe down all counters
Move fruit and cookies to back counter
Count down drawer and

3. Down Time Duties
Sweep under counter tops
Organize and restock the Sundry Shop
Check Sundry Shop expiration dates
Clean off counters
Clean up back area
Consolidate sauces and syrups
Clean and consolidate back storage area

4. Cleaning the Espresso Machine
-When using the espresso machine the steaming
wand should be wiped down after every use.
-The espresso drips need to run for at 5 seconds
after every use
-Metal steaming cups need to be rinsed out after
every use (do not keep or reuse milk that has been
sitting out for longer than one minute)
-At the end of the night the machine should be
wiped down with a cleaning solution and towel
-The grids that the shots glasses sit on should be
removed and all grounds should be washed away,
this area should also be wiped down with cleaning
solution
-The drips need to be cleaned out with cleaning
powder

5. Different Tenders
CASH- When all items are rung up on the screen you will
hit PAY
then you will TYPE THE AMOUNT THEY HAVE
GIVEN
and then press CASH.
CREDIT CARD- When all items are rung up on the screen
hit PAY
then hit Credit Auth
have the CUSTOMER SIGNS THE FIRST COPY and
the second one is theirs to keep
next hit Credit Final twice unless (if they have
tipped you type in the new total and hit Credit
Final)
ROOM CHARGE/MANAGERS-When all items are rung up
on the screen hit PAY
then hit PRINT CHECK
have the customer then SIGN & WRITE ROOM #
on the bottom portion
*To close out ROOMCHARGE check you need to
go to the beginning screen and hit LIST TABLE

6. *Click the correct tab and then hit PAY
*Hit ROOM CHARGE
*Type in the TIP AMOUNT
*Then type in R followedby the roomnumber
(EX. R1852)
*A list of names should pop up and you
numerically select whoever’s name is on the check
and press enter
GIFT CARDS- When all items are rung up on the screen
hit PAY
then hit GIFT CARD 1
it should then ask you for the amount that the gift
card has on it this is where you will type in the
amount that is on the card and press ENTER.
cross out the old amount and write the NEW
amount