Server Closing Duties- Versailles

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

1. Clear and Reset Tables

   • Ensure all tables in your section are wiped down and reset with a clean menu.

   • Check under tables and seats for trash or debris and sweep if anything is present.

   • Pull the Parmesan shaker from the table and place it in the beer fridge.

   • If on the patio, ensure the umbrellas are taken down and stored appropriately. Bring in any games left out.

2.  Clean Service Stations

   • Wipe down surfaces.

   • Restock:

     • Silverware

     • Napkins

     • Plates

   • Sweep.

3. Trash and Recycling

   • Empty trash bins in the dining room and replace liners.

   • Break down boxes and place recyclables in designated bins.

4. Swipe Down Menus

   • Wipe down 10 menus with a Sani cloth.

5. POS Systems

   • Wipe down the POS system and the surrounding areas, including underneath.

   • Collect any garbage and throw it away.

   • Straighten and organize the surrounding areas.

6. Clean Entrances

   • Sanitize door handles on the front door and patio entrance.

   • Remove smudges/ fingerprints off the glass on the front door and patio entrance.

   • Sweep the landing between the outside door and our front door.

7. Highchairs

   • Ensure all highchairs are clean and wiped down if not done so after use.

8. Final Check

   • Do a walk-through of your section and station.

   • Turn TVs off.

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

   • Closeout in Toast.

   • Lock doors and drop garage doors.