Server Sidework Checklist | ChecklistComplete

Details for Server Sidework Checklist

1. Re-stock all service items (condiments, flatware, salt & pepper shakers, etc).

Ensure an adequate supply of items and that they are placed in their designated areas.

2. Ensure napkins and tablecloths are clean and pressed for the next shift.

Check for any stains or tears and replace them if necessary.

3. Inspect the seating area for any signs of wear or damage and report to management if necessary.

Check for any wear and tear to chairs, tables, or other furniture in the seating area.

4. Sanitize surfaces including tables, chairs, and countertops with approved cleaners prior to the start of service.

Follow health code regulations and make sure all surfaces are properly sanitized.

5. Reset tables according to standard procedures; this includes setting up place settings in an orderly fashion as well as wiping down chairs and tabletops with sanitary wipes or cloths between customers/reservations.

Follow the restaurant's established procedure for table setup and use the appropriate cleaning products to sanitize tables.

6. Empty trash bins throughout the dining room before service begins – also ensure replacements are available for use during meal times.

Empty all trash receptacles and replace liners as needed.

7. Replace menu covers that have been damaged or removed by guests.

Check that menu covers are in good condition and replace any that have been damaged or removed.

8. Sweep floors around customer seating areas in order to maintain a tidy environment.

Keep the floors of the seating area free from debris.

9. Refill beverage containers such as coffee pots behind the bar/counter area.

Ensure that all beverage containers are full before service begins.

10. Vacuum carpets in the guest seating area at least once per day.

Vacuum the carpets in the seating area to maintain a clean environment.

FAQ for Server Sidework Checklist

1. What are the primary responsibilities of a server in terms of sidework?

A server’s primary responsibility when it comes to sidework is to accurately prepare tables and dining areas for guests, properly reset tables between customers, and complete necessary cleaning tasks quickly and thoroughly. This includes re-stocking service items such as condiments, flatware, and salt & pepper shakers; ensuring that napkins and tablecloths are clean and pressed for the next shift; inspecting the seating area for signs of wear or damage; sanitizing surfaces including tables, chairs, and countertops with approved cleaners prior to the start of service; resetting tables according to standard procedures; emptying trash bins throughout the dining room before service begins; replacing menu covers that have been damaged or removed by guests; sweeping floors around customer seating areas; refilling beverage containers such as coffee pots behind the bar/counter area, and vacuuming carpets in the guest seating area at least once per day.

2. What cleaning products should be used on surfaces in a restaurant?

The specific cleaning products to be used on surfaces in a restaurant will vary depending on local health codes and regulations. Generally speaking, food-safe sanitizers approved by the Environmental Protection Agency (EPA) should be used. These typically consist of chlorine bleach-based solutions that meet regulatory requirements for bacterial reduction. Depending on the type of surface being cleaned, additional products may also need to be used such as glass cleaner or wood polish

3. How often should trash bins be emptied?

Trash bins in a restaurant should be emptied before service begins each shift as well as periodically throughout service hours as needed. Replacements liners should also be available for use during meal times so that full bins can be quickly swapped out with empty ones if necessary

4. How often should carpets in the seating area be vacuumed?

Carpets in a restaurant’s seating area must be vacuumed at least once per day in order to maintain a safe and sanitary environment for guests. Depending on how heavily trafficked an area is, more frequent vacuuming may also be necessary in order to keep carpets looking their best

5. Are there any special procedures that need to be followed when setting up tables?

Yes, there are certain procedures that need to be followed when setting up tables according to industry standards and regulations. For example, place settings must always be set up neatly and orderly while chairs and tabletops must always be wiped down with sanitary wipes or cloths between customers/reservations. Additionally, menu covers must not only match but also be replaced if they become damaged or removed by guests during their visit.

In Summary

A Server Sidework Checklist is a useful document for servers to reference when executing their duties efficiently and effectively. This checklist can help to ensure that all of the necessary tasks are completed and up to industry standards, such as setting up tables according to regulations and sanitizing surfaces with approved cleaners prior to service. Additionally, it can also assist in keeping the dining area clean, organized, and inviting for customers so that their experience is positive.

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