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.