Cleaning
What are other clues that there's a dirty table to clean?
Dishes in the bus bin, someone leaves the cafe, chairs are not pushed in, crumbs or water marks, dirty dishes, pillows not fluffed
What should you do with the portafilter after you make a drink?
Empty the espresso and clean it.
Clean tables make the space look inviting & welcoming. What should you use to clean tables?
A nice green stripe rag that has been fully submerged in fresh sanitizer (replace as needed) for at least 1 minute.
What should be left in foh sinks?
Nothing, it’s against health code.
What are the 4 trashes and 4 recycling that should be taken out every time?
Trash: boh, in cafe, in commons, behind counter
Recycling: boh, in cafe, in commons, glass
What are our procedures to keep the coffee flowing?
AM keep 2 pots going at all times & PM keeps 1 pot going.
Start a new pot as soon as one runs out (before filling a new cup). When it's done, close lid and leave lever down, toss filter & replace with a new one.
When should approved playlists be played & when can unapproved playlists be played?
Approved playlists (written on the lists) should be played at all times the cafe is open and in all rooms, unless there is a music event.
Unapproved playlists can only be played in the only the cafe while opening and closing outside of cafe hours, or when showing a manager a new playlist option.
All drinks consumed by staff on site should have what and be in what type of container?
A lid and be in reusable containers (options: colored reusable cups, pint glasses with lids, quart containers, ceramic cups with lids)
How do we keep dishes organized in the kitchen bus bins?
Stack square plates in one bus bin; stack large bowls as well as saucers in other bus bin; stack cups all around; make sure silverware is fully emerged in soapy water
How do we deal with drink tickets, especially during rushes when there are 2 foh?
Always communicate with the other person! Tell customers to get drinks at the end of the bar. Always stamp when the drink is complete.
Espresso ticket on espresso line (must need espresso or steaming); drinks in lowboys, house coffee, and tea complete alone or like taps; taps leave by (not attached to) printer until person making drinks grabs it.
Who is responsible for hosting events and ensuring spaces are set up and cleaned after?
You! Set up before the event starts, welcome & share about the space as people arrive, check in & clean dirty tables throughout the events, and clean up as soon as the event is finished.
What does FIFO stand for and when does it apply?
First in, first out. Applies when restocking and getting items from the basement as well as upstairs when putting items away.
What tools do you use when cleaning the following items (list in order)? 1. Milk carafes, 2. baseboards behind counter, 3. tap drain & airpot "straw," 4. Windows 5. Any weekly chore not listed
1. Long handled white scrubber 2. Floor scrubber (labeled) 3. Zigzag wire brush 4. Ugly kitchen rag 5...
How many slices of toast in a side vs a hostel breakfast?
Side: 1 slice (cut in half)
Hostel: 2 slices
Where do the fluffed pillows go?
Between tables or in corners; zipper on the bottom
How many days are the following items food for & when should dates be checked: pastries, housemade drinks, wine, milk?
Pastries 5 days, everything else 7 days.
Check every time served and when prepping.
Explain the uses of all 4 types of rags, where they are stored when clean & where they are placed when dirty.
Nice Green Stripe: Sanitizing tables, stored in bottom wicker basket when clean, beneath foh glass bus bin when dirty, then placed in hostel laundry basket
Brown Rags: For all things espresso, , stored in bottom wicker basket when clean, beneath foh glass bus bin when dirty, then placed in hostel laundry basket
Microfiber Towels: For glass, , stored in bottom wicker basket when clean, beneath foh glass bus bin when dirty, then placed in hostel laundry basket
Kitchen rags: For deep cleaning (e.g. kitchen grease, window sills, weekly chores), stored in top wicker basket when clean, beneath boh sink when dirty, then placed in basement mop closet.
If there are extra glasses in by the taps, name the places they should be moved to according to their type.
8oz to bagel cart, stemless to boh or fire room, ceramic on top of espresso machine.
A big part of the first impression when customers come in is the kitchen entryway & the area under the taps. What can we do to make these areas look welcoming and neat?
Slice and process bagels as soon as we can; put away items drying as soon as they are dry; clean up after each prep task; put away brooms and mops as soon as finished; keep the bus bin empty.
What are the tasks the commercial dishwashers can do?
Rinse and sanitize. Cycles are too short to get food off plates, so we need to scrub to keep things clean (e.g. cups, plates, silverware).