Expo Closing Duties- Versailles

Closing duties can be started when the restaurant begins to die down, typically an hour before closing time.

1. Stock Pizza Boxes

   • Assemble and stock pizza boxes to the required par level.

   • Ensure all box sizes are filled and organized neatly.

2. Server Fridge

   • Restock the server fridge with drinks using  a FIFO system (Old in the front, new in the back)

3. Expo Fridge

   • Restock needed items.

   • Wrap all open containers.

   • Wipe down any spills or residue inside and outside the fridge.

4. Expo Station

   • Wipe down and organize the counter.

   • Restock any needed items.

   • Garlic butter.

     • Turn off and wipe down the warmer.

     • Wrap and transfer to the walk-in.  Swap pans if needed.

   • Wrap all open containers.

   • Ensure all containers are dated.

5. Clean Bar Backs

   • Wipe down all silver and copper surfaces.

   • Remove any clutter or food waste.

6. Clean Bathrooms

   • Wipe down counters, mirrors, and sinks.

   • Restock soap, paper towels, and toilet paper.

   • Empty trash cans and replace liners.

   • Sweep.

   • Sanitize toilets, urinals, and touchpoints (door handles, faucets).

7. Sweep Behind the Bar

   • Thoroughly sweep behind the back bar.

   • Pay special attention to corners and under bar mats.

8. Take Out Bar Trash

   • Remove trash from all bar bins.

   • Replace liners in each bin.

   • Check for any missing cans or overflow behind/under equipment.

9. Final Check

   • Do a walkthrough of the bar to ensure nothing was missed.

   • Notify a manager or shift lead when complete for final approval.

   • Close out on Toast.