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

• [ ] 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

• [ ] 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

• [ ] 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)

• [ ] Register counted and logged
• [ ] Deposits secured
• [ ] Shift notes logged for next team
• [ ] Manager on Duty reviewed handover

• [ ] 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.