Table of Contents 1.Opening Duties Stocking the Equipment Turning on the Equipment Stocking the Food Preparation Brewing the Coffee, Hold Times & Waste 2.Hourly Duties Duties Explained Checklist 3.Closing Duties Duties Explained Closing Checklist 4. Deep Cleaning Duties Duties Explained Deep Cleaning Checklist
Opening Duties Opening: Step by Step The list of equipment for a Cashier is as follows. By following this list you will be able to open on time and prepared for the day 1. Sanitizer bucket with sanitizer the bucket will be in the dishroom, and the sanitizer fill station is located in the mop closet. 2. Bar Towels found in the mop closet 3. Soda Machines: Every night, the closing cashier will put the soda machine nozzles into a container of hot water. The opening cashier must rinse off the nozzles with hot water and reconnect them to the soda machine. The following instructions will help you replace the soda nozzles. Make sure that each nozzle has two pieces one will fit inside of the other Rinse all soda nozzles off with hot water Press the nozzle into the soda machine as demonstrated in the picture below. There should be holes that match the grooves of the nozzle. Twist the nozzle counterclockwise to tighten it. You should also stock the cups, lids, and straws (if needed) and roll out the floor mats that go below the soda machines. The cups, lids, and straws will be by on the shelf back in Scotsman s Corner Lunch Grill 4. Cappuccino Machine: The cappuccino machine should have a full shelf of cups and lids. The cappuccino cups and lids are kept under the Sliced counter. The Cappuccino Machine powders are also located under the Sliced counter. Please ensure they are full at all times.
Opening Duties 5. Utensil Bar: The utensil bar is on the left side of the registers. The utensils need to be fully stocked at all times. If you run low, you can get these supplies from the supplies corner by the Scotsman Back Grill. To replace the utensils, you open the rotating utensil holder and slide the utensils into the holder with the tab facing out, as seen in the photo above. You then pull the tab downward to remove it. 6. Bakery & Grab N Go Display Cases: The Grab n Go Fridge Display needs to be fully stocked before you open. Commissary will deliver the first batch of grab n go cups, pastries, and breads by 7:00 a.m. They will deliver all Grab n Go items to Fridge #1 located in the back. Take all Grab n Go cups, place them neatly and faced into the Grab n Go fridge. Keep all like items together (ex: parfaits all together, hummus cups all together, etc.). Salads are made by 10:30 a.m. by the In b Tween employees and are also placed in the Grab n Go fridge. Please refer to the picture provided below on how to correctly fill the Grab n Go display case. The Bakery display case needs to be filled completely (all 3 shelves full). If Café Ibis is busy and you are done with your other opening duties please go and assist them with wrapping pastries. Please ensure all like items are kept together and that you do not over stock/ cram your pastry case full. Please refer to the picture provided below to see the correct way to fill a pastry case
Opening Duties 6. Drink Displays: Each drink display needs to be fully stocked and faced. There is a milk display and an overall drink display. The supplies for both displays will be found in the soda fridge by the Scotsman Front Grill. The milk display should have whole chocolate milk, 1% chocolate milk, strawberry milk, skim milk, and whole chocolate milk. It is always important to check the expiration date on drinks, especially milk, and to always follow the first in first out (FIFO) rule. Please refer to the Misc. Tab of this manual. 7. Fruit and Chip Racks: There is a chip rack by the In B tween and Scotsman s Corner Lunch Grill station and there is are fruit baskets on top of the Grab N Go fridge. Fruit can be found in fridge #3 and chips are on a metal shelf by the Scotsman Back Grill counter. Oranges and Apples need to be completely filled every morning and throughout the day. If any fruit has gone bad please discard it and write it on the waste log. 8. Open Gates at 8:00 a.m.: Open both gates at 8:00 a.m. and roll out your candy display case to the front of the registers.
How To: Brew Coffee Coffee Brewing Station: Make sure that each of the coffee bean hoppers are full. Do not ever mix coffee flavors. Only fill the coffee bean containers if they are empty or if they have the same flavor. If you are not sure of which coffee to stock, please ask the Café Ibis Supervisor or a Manager. Each coffee container will have a timer on it because drip coffee has a 2 hour hold time. The coffee timer will also have a sensor that shows how full the container is. If the timer has run out, empty any coffee that remains and create a fresh brew of coffee. If your sensor is reading that there is not coffee, brew a new pot of the same coffee. Instructions on How To Brew Coffee are provided below. Brewing Coffee 1. Place one large coffee filter under the coffee grinder (the filters are kept in the cupboards beneath the brewing station). MAKE SURE THE PLATE UN- DER THE GRINDER IS CLEAN, OR ELSE THE GROUNDS THERE WILL STICK TO THE FILTER AND GET INTO THE BREWED COFFEE. 2. Slide the desired coffee blend container into one of the grinder slots. 3. Press the desired grind amount then press the Grind button. 4. After the coffee blend is done grinding, place the filter into the brew basket. MAKE SURE THE BREW BASKET IS CLEANED AND RINSED THOUROUGHLY IN BETWEEN EACH BREW OR ELSE GROUNDS WILL GET INTO THE BREWING COFFEE. 5. Slide the brew basket into the brewing station. Slide the coffee container under the brewing basket so that the container flip-lid opening lines up with the hole at the bottom of the brewing basket. Always make sure that the coffee container flip-lid is open and the drip nozzle is closed (or vertical) before you start brewing, otherwise coffee will spill out while brewing. 7. Press the brewing button that matches your grinding selection. For example, if you pressed the 1 Gallon button (the middle button) on the grinder, press the 1 Gallon button (the middle button) on the brewing station. Always use the same settings.
How To: Brew Coffee 8. Press the Brew button. You can leave the brewing station while the coffee is brewing to do other things, but never let a customer take coffee from the brewing station. 9. After the coffee has finished brewing and dripping, remove the brewing basket and throw the filter away. Rinse out the brewing basket immediately. Never leave grounds in the brewing basket. 10. Take the coffee container over to the Cafe Ibis drip coffee area. 11. Make sure, when brewing the coffee, that the four pots each hold a different kind: Full City Roast, Dark Roast, Special Blend, & Flavored. 12. Never let a customer take coffee from the brewing station. If a customer takes coffee from a station that is in the process of brewing; the coffee will taste bitter for them and everyone else. 13. Never brew Espresso Roast. This is for use inside Café Ibis only.
Hourly Duties All employees are required to complete and initial the hourly checklist. An employee will be held accountable if items on the checklist were not completed or if items were checked off and not completed. This section will describe, in detail, what is included in the Cashier hourly checklist. Before leaving your shift all items must be completed and you must be checked off by a Manager or Supervisor. Brew Coffee: Please follow the How To Brew Coffee section of this manual. Always ensure all 4 pots of coffee are always full during busy times. After 3 p.m. only brew 3 pots of coffee and only brew the minimum amount. Be sure to always fill out the Cashier Coffee Log. Stocking Fruit Baskets, Bakery Cases, & Grab n Go Displays: Oranges and Apples can be found in Fridge #3, ensure that all of your fruit is filled and you have used the FIFO method. Any fruit that has gone bad needs to be thrown away and then recorded on the Waste Log. Grab n Go items are delivered to Fridge #1. Fill the Grab n Go fridge with the following items: Fruit Cups, Veggie/Hummus Cups, Veggie/Ranch Cups, Parfaits, Chicken Salad Boxes, & In b Tween Salads. If we have ran out of food to completely fill the Grab n Go Fridge please stock the fridge with bottled juices and milk to make the Grab n Go Fridge look full. Always Face items with labels so the customer can easily read what the product is. Stocking: Cashiers are in charge of stocking cups, lids, utensils, napkins, straws, and Ibis coffee bar condiments. Cups, lids, and straws are found in the corner by Scotsman Back Grill. Utensils and napkins can be found on the shelves by the Scotsman freezer. Extra Ibis condiments are found in the cupboard under the coffee bar. If the sugar container is empty, there is extra sugar in the backroom behind the prep table in a white bin. Get a new container, fill it up, and take it back out. Cleaning the Dining Room: Ensuring our Dining Room is clean is what keeps customers coming back. Always make sure that all tables & chairs are wiped clean with sanitizer solution and that chairs are pushed in. Ensure that chairs are matching at each table and that there is no debris on the floor. Please recycle any paper products (ex; newspapers, flyers, etc.). Do not leave your cashier station if there are customers. Customers are always our #1 priority and we do not want them to wait.
Temp Log: Using the black thermometer, fill out the Cashier temp log. Stock Chips/Candy: There are two chip racks and one candy rack in The Hub. Each must be full and organized. Extra candy is stored in the cupboards in Sliced, and extra chips are stored next to the condiment station. Wiping Counters: Using a clean sanitizer rag, wipe all front counters in The Hub. This includes Front Grill, Back Grill, Sandwich, Teriyaki, Pizza, Ibis, Taco Time, and Bloozies. Wiping the counters will help your fellow employees keep their stations looking clean, especially since they cannot see everything the customer sees. Pastry Case: The pastry case will be stocked by Café Ibis, but cashiers are in charge of wiping out the bottom, and making there the wax paper and pastry bags are stocked. Make sure to wipe the doors so there are no finger prints or smudges. Soda Machine Walls: Using hot, soapy water, scrub the walls by the soda machine to get rid of spilled and splashed soda. Then, take a clean sani-rag and sanitize the area. Glass in Bottled Drink Coolers: Use a clean, dry rag and glass spray to clean the glass in the bottled drink cooler and the milk fridge. Wipe them clean, especially fingerprints or smudges. Stock Milk Cooler: There is extra milk kept in crates in the drink fridge by Scotsman Front Grill. Check the milk fridge to see if milks are expired, or which milks need to be stocked. Throw expired milk away. Stock the milk using the FIFO method, and make sure all milk is faced and all rows are at least half full, if supplies allow. Sanitize condiment bar and pumps: Using hot, soapy water, clean the condiment station and pumps of any spills or messes. Then, sanitizer the counter and pumps with a clean sani-rag.
Face bottled soda/grab n go fridge: Facing means turning the item so the label faces outward. Customers should always be able to see and item s label, so cashiers will face the drinks in the cooler (both bottled drinks and milk fridge) and in the Grab N Go station. Garbage, Recycling & Compost: Empty all garbages and clean the areas that house them. There are 3 large garbage bins in the dining room of The Hub, 3 on the inside of The Hub, 1 located outside of Café Ibis and 1 located outside of Taco Time. Please dispose of all garbages when they are full by using the following steps: Get the rolling trash can from the cleaning supply closet Place the full trash bags into the rolling bin Put new bags in the garbages Wheel the rolling bin out to the back dock and push it up the ramp so you get up the next level Throw the trashes into the dumpster Return the rolling bin to the cleaning closet. NEVER LEAVE TRASH IN THE ROLLING BIN. Clean out garbage counter: after taking out the garbage, clean the garbage counter with a sanitizer rag to clean up any spills, and make sure there is no garbage on the floor. Stock cappuccino powders: Stock cappuccino powders according to its stocking instructions (see Opening Duties). IF YOU LEAVE THE REGISTER AT ANY TIMES TO COMPLETE THESE ITEMS, BE SURE TO LOG OUT OF THE REGISTER. NEVER LEAVE THE REG- ISTER OPEN WHEN YOU STEP AWAY, EVEN FOR A MINUTE. ALSO, HAVE SOMEONE EITHER WATCH THE REGISTER OR STAND THERE IN ORDER TO HELP ANY CUSTOMER THAT COMES WHILE YOU ARE AWAY.
Cashier Hourly Checklist 8:30am 9:30am 10:30am 12:30am 2:30pm 4:30pm Check/Brew coffee Stock fruit Stock Cups/lids/straws Stock Utensils/Napkins Stock Ibis condiments Wipe Tables/Push in Chairs Temp Log Stock chips/candy Wipe front counters in all areas Wipe down pastry case Scrub soda machine walls Clean glass in bottled drink coolers Stock milk cooler Sanitize condiment bar and pumps Face bottled soda/grab N Go items Take out large trashes Clean out garbage counter Empty Taco Time/Ibis garbages Stock Cappuccino powders
All closing duties must be completed and checked off by a Manager before you can leave the workplace. If you leave the workplace without being checked off, and something isn t done, you will be held accountable. This section will explain the different duties that are associated with closing the Cashier area. Stock food and supplies. (See Opening Duties for Stocking guides). Close the gates: The closing cashier must close the gates to the Hub. Cashiers also bring any candy or chips inside of the gates for overnight. Clean the soda nozzles/machine: Take the soda nozzles off the machine and place them into a plastic container. Fill the container with hot water and then let them soak overnight. Then pour a mixture of hot water with a pin of bleach down the drains to clean them. Wipe Tables/Chairs: Wipe all tables in the Dining Room, and push in the chairs, making sure all tables have the correct number of chairs and each table s chairs match. Dust: Take a slightly wet rag and dust the tops of the soda machines, tops of warmers, and the utensil holders. Make sure to clean up any dust that gets on the counters. SNAC: Place the items in the Grab N Go on a cart (after they have been properly Waste Logged) and put them in Fridge #1 to be picked up by SNAC the following morning. Sanitize all areas: This includes the cappuccino machine, brewing station, drip coffee area, soda machines a long with the metal levers that you push to get the soda, counters, tables, and chairs. Use hot, soapy water to clean up any messes or spills, and then sanitize with a clean sani-rag. Sweep and roll up all the floor mats: Sweep any debris off of the floor mats before you roll them up so that they look clean when the store opens.
Take dirty dishes to the back: Make sure that all lunch trays are taken to the back room. You should also take the soda, cappuccino, and slushie machine drain gates to the back room to be washed and pour hot water into the drains afterwards. Empty and scrub the garbages: Take out full garbage bags, replace them with new ones, and scrub the outside of the garbages with hot water and a scouring pad. Close down the till: Print the register s POS and take any remaining tills to the office to be counted. There should always be two people with the money at all times. THAT IS POLICY! Do not leave any cash or tills unattended. If money is lost, you will be held accountable. Get checked off by a Manager.
Cashier Closing Checklist Manager s Initials Stock food and supplies Close the gates Put hot water and bleach down soda drains Clean the soda nozzles Wipe tables and push in all chairs Dust soda machines/ tops of warmers/ utensil counter Empty grab and go fridge/ give to SNAC (fridge #1) Wipe out grab and go fridge/ bakery case Sanitize all counters Sweep and roll up the floor mats Take dirty dishes to the dish room Empty and scrub the ALL garbages Close down the till Get checked off by a Manager All of these items must be checked off by a Manager; you cannot sign yourself off.
Cash Register Area: Take everything out from underneath the registers (in the cupboards). With hot, soapy water, scrub the cupboards, including inside and the doors. Sanitize with a clean sani-rag. Go through the items that were in the cupboards; if we no longer use an item, do not put it back in. Only replace items that are used by the Cashier. Under Tables and Chair legs: With hot, soapy water, scrub underneath the tables, including the legs, and all the chair legs. This includes all the tables and chairs in the dining room. Be sure to scrub off any messes or spills. Below Eye-Level Areas: With hot, soapy water, scrub the tile and cupboards underneath the counters in the Food Court area. With a clean sani-rag, sanitize these areas. Trash Can Area: Pull out the trash cans in one of the trash areas. Sweep inside the area, and pick up all trash from off the floor. With hot, soapy water, scrub the inside of the trash areas. Be sure to clean any spills or messes. Sanitize the area. Replace trash cans. Repeat for the other trash can area.
Cashier Deep Cleaning Checklist Employee Initials Manager s Initials Cash Register Area Under Tables/Chair Legs Below Eye-Level areas Trash Can Areas Checked off by a Manager All of these items must be checked off by a Manager; you cannot sign yourself off.