====== Opening Checklist ======

This checklist must be completed before opening doors to guests. Each section should be initialed by the team member responsible and verified by the Manager on Duty.

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===== Front of House =====
  * [ ] Unlock front doors, disarm alarm.
  * [ ] Turn on lights (dining room, stage, lobby, bathrooms).
  * [ ] Check thermostats; adjust to comfortable setting.
  * [ ] Wipe down and sanitize **all tables, chairs, and high-touch areas** (door handles, podium).
  * [ ] Sweep floors in dining room and entryway.
  * [ ] Vacuum or spot-clean carpets/rugs as needed.
  * [ ] Clean and restock bathrooms:
    * [ ] Wipe mirrors and counters.
    * [ ] Clean sinks, toilets, and urinals with disinfectant.
    * [ ] Restock toilet paper, paper towels, soap.
    * [ ] Empty bathroom trash bins.
  * [ ] Restock napkins, silverware, and condiments at each station.
  * [ ] Check music system and set background playlist.
  * [ ] Place menus on tables or podium (wipe down laminated menus if applicable).
  * [ ] Walk the floor for visible issues (trash, spills, clutter).

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===== Bar =====
  * [ ] Turn on beer system, check nitro/CO₂ levels.
  * [ ] Sanitize bar top, stools, speed rails, and wells.
  * [ ] Wash and polish glassware; remove any with chips or cracks.
  * [ ] Clean blender, shaker tins, and bar tools before stocking.
  * [ ] Wipe down liquor bottles and shelves for dust/sticky residue.
  * [ ] Cut fresh garnishes (lime, lemon, orange, cherries).
  * [ ] Restock mixers, juices, syrups.
  * [ ] Restock glassware behind bar.
  * [ ] Count cash drawer; verify against log.

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===== Kitchen =====
  * [ ] Turn on ovens, grills, fryers, and hood vents.
  * [ ] Check refrigeration units; log temps.
  * [ ] Stock prep stations with pans and utensils.
  * [ ] Restock line with proteins, produce, sauces.
  * [ ] Verify food safety (no expired or spoiled product).
  * [ ] Clean and sanitize:
    * [ ] Cutting boards, knives, utensils.
    * [ ] Line counters and prep tables.
    * [ ] Food contact surfaces with sanitizer buckets (fresh solution).
  * [ ] Check dish machine; run test cycle with sanitizer.
  * [ ] Sweep and mop kitchen floors (pay attention to under equipment).
  * [ ] Wipe down freezer/refrigerator handles and doors.
  * [ ] Take out trash and replace liners if left overnight.
  * [ ] Review prep list and assign tasks.

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===== Facilities & Safety =====
  * [ ] Inspect fire exits; clear pathways.
  * [ ] Verify fire extinguishers and first-aid kit stocked.
  * [ ] Walk perimeter of building; remove trash, cigarette butts, or hazards.
  * [ ] Sweep rear patio (McFiler's and The Hub) and outside front entryway (all locations).
  * [ ] Clean entry glass doors (inside and out).
  * [ ] Dust light fixtures, ledges, and check ceiling fans.
  * [ ] Check stage/AV equipment if event day.
  * [ ] Test microphones and lights (Theater only).
  * [ ] Report maintenance issues to management (see [[facilities:reporting|Facilities Reporting]]).

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===== Manager on Duty Verification =====
  * [ ] All cleaning tasks completed and initialed.
  * [ ] All stations sanitized and stocked.
  * [ ] Staff assignments reviewed.
  * [ ] Notes for the day written on whiteboard or in shift log.
  * [ ] Doors unlocked for service.

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✨ Consistency in cleaning is non-negotiable. Guests notice every detail — a spotless environment creates trust and sets the tone for great service.