Server Closing Checklist
Name:
*Please make list of any items out of stock*
Server Shelf
 All silverware rolled
 To-Go Boxes stocked (small, large,
large divided, and cup)
 Portioning cups stocked
 Napkins stocked
Cooler
 Cake stocked
 Sauces portioned (chimichurri and
mojo) (tell chef if low/out)
 Flan stocked (tell chef if low/out)
 Wine stocked
 Juices stocked
 Check for tubs of mayo, ranch,
Caesar, mustard, ketchup (bring
from downstairs)
Server Station
 Napkins stocked
 Pens stocked
 Server pads stocked
 Bins cleaned out
 Computer cleaned
 Drawer organized
 Receipt paper stocked
 Hot sauce stocked
 Put chimichurri and mojo away in
fridge
 Check spray cleaner levels. If low,
give to dishwasher
Tables
 All tables cleaned and set
 Floors swept and mopped
 Candles turned off
 Bring in sign from outside
Keep in Mind: Daily tasks
Make coffee beverages
Roll silverware
Help clear other server’s tables if busy
Most important: Provide the best possible experience for EVERY guest!
SERVER SIGNATURE: _______________________________
Server Opening Checklist
Name:
*Please make list of any items out of
stock*
 All silverware rolled
 Check with kitchen for any items out of
stock
 Check chimichurri and mojo
 Check all floors for cleanliness
 Take all chairs down
 Turn on all candles
 Place all menus and silverware
 Fill water pitchers
Tuesday Opener
Candle holders cleaned
Wednesday Opener
Salt and pepper shakers filled
Thursday Opener
Oil and vinegar filled
Sunday Opener
All chairs cleaned
Keep in Mind: Daily tasks
Make coffee beverages
Roll silverware
Help clear other server’s tables if busy
Most important: Provide the best possible experience for EVERY guest!
SERVER SIGNATURE: _______________________________

Server cleaning checklist.docx

  • 1.
    Server Closing Checklist Name: *Pleasemake list of any items out of stock* Server Shelf  All silverware rolled  To-Go Boxes stocked (small, large, large divided, and cup)  Portioning cups stocked  Napkins stocked Cooler  Cake stocked  Sauces portioned (chimichurri and mojo) (tell chef if low/out)  Flan stocked (tell chef if low/out)  Wine stocked  Juices stocked  Check for tubs of mayo, ranch, Caesar, mustard, ketchup (bring from downstairs) Server Station  Napkins stocked  Pens stocked  Server pads stocked  Bins cleaned out  Computer cleaned  Drawer organized  Receipt paper stocked  Hot sauce stocked  Put chimichurri and mojo away in fridge  Check spray cleaner levels. If low, give to dishwasher Tables  All tables cleaned and set  Floors swept and mopped  Candles turned off  Bring in sign from outside Keep in Mind: Daily tasks Make coffee beverages Roll silverware Help clear other server’s tables if busy Most important: Provide the best possible experience for EVERY guest! SERVER SIGNATURE: _______________________________
  • 2.
    Server Opening Checklist Name: *Pleasemake list of any items out of stock*  All silverware rolled  Check with kitchen for any items out of stock  Check chimichurri and mojo  Check all floors for cleanliness  Take all chairs down  Turn on all candles  Place all menus and silverware  Fill water pitchers Tuesday Opener Candle holders cleaned Wednesday Opener Salt and pepper shakers filled Thursday Opener Oil and vinegar filled Sunday Opener All chairs cleaned Keep in Mind: Daily tasks Make coffee beverages Roll silverware Help clear other server’s tables if busy Most important: Provide the best possible experience for EVERY guest! SERVER SIGNATURE: _______________________________