====== Shift Handover Checklist ======

Before ending your shift, complete the following handover tasks.  
The Manager on Duty must verify and initial each section.

----

===== Cleaning & Reset =====
  * [ ] All tables, chairs, and high-touch areas wiped and sanitized
  * [ ] Floors swept and spot-mopped
  * [ ] Bathrooms cleaned and restocked
  * [ ] Trash bins emptied and liners replaced
  * [ ] Bar top, wells, and tools cleaned and sanitized
  * [ ] Kitchen line broken down and sanitized
  * [ ] Dishes washed, sanitized, and put away
  * [ ] Prep and cooler stations wiped and organized

----

===== Inventory & Stock =====
  * [ ] Restock napkins, silverware, condiments
  * [ ] Restock bar mixers, garnishes, glassware
  * [ ] Restock kitchen line with proteins, produce, sauces
  * [ ] Log all low/out-of-stock items
  * [ ] 86’d menu items reported to Manager

----

===== Facilities & Equipment =====
  * [ ] All equipment powered down or set to overnight mode
  * [ ] Broken or malfunctioning items logged and reported
  * [ ] Thermostats set to correct overnight setting
  * [ ] AV/Stage equipment powered off (if applicable)

----

===== Cash & Admin =====
  * [ ] Register counted and logged
  * [ ] Deposits secured
  * [ ] Shift notes logged for next team
  * [ ] Manager on Duty reviewed handover

----

===== Final Walkthrough =====
  * [ ] Dining room and bar reset for next shift
  * [ ] Kitchen stations organized and sanitized
  * [ ] Bathrooms double-checked
  * [ ] Trash and recycling taken out
  * [ ] All lights, doors, and windows checked
  * [ ] Alarm set and doors locked

----

✨ A complete handover means the next shift can start fresh and focused. Don’t leave tasks unfinished — hand off the restaurant in guest-ready condition.