Page 6 - UP Essentials for Managers FG 092017_Neat

03 CLEANING

The purpose of this section is to instill the importance of a clean restaurant. It provides an
opportunity to familiarize the MIT with routine cleaning duties and convey that cleaning
is a responsibility shared by all.

FACILITATOR NOTE

 Inform MIT that this section just covers cleaning; they will receive more in-depth
Food Safety and Sanitation training in a later module.

MATERIALS TO GRAB

 Guide: Mop Station Setup

 Sani-Bucket instructions

Guide: Restroom Cleaning
 & Maintenance

 Guide: Bussing a Table
BDP

REVIEW THE FOLLOWING

MOPPING FLOORS >>

• Review the use of the floor cleaning solution mixing station.
• Identify which mops are to be used for dining room and which are to be used for the kitchen
and restrooms.
• Review steps to properly mop the floor and demonstrate.

• Use of wet floor signs.

ASK

 Why do we designate different mops for the dining room, kitchen and rest
rooms?

06 FACILITATOR GUIDE