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Server opening checklist

Restaurant: ________________ Date: ____________ Server: ____________

Before the floor opens​

  • Clocked in
  • Till is on and I am signed in
  • My section is assigned
  • I know today's 86 list
  • I know today's specials and their prices
  • Card reader at my station is online

Check one item​

  • Rung in a test item and voided it
  • Modifier prompts appear as expected

Know before service​

  • Who is approving voids and refunds tonight
  • Where the manager is
  • Whether tips are taken before payment or on the receipt

During service — the reminders​

  • Adding to a check is not sending it. Food does not start until you send.
  • If food is late, check that the order was sent before anything else.
  • A held course does not cook until you fire it.
  • Read the balance due, not the order total, on a part-paid check.

End of shift​

  • All my checks are closed or handed over
  • Cash dropped and counted
  • Tips declared
  • Clocked out
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