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.

• [ ] 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).

• [ ] 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.

• [ ] 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.

• [ ] 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).

• [ ] 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.

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