Page 28 - Orientation

Standard Operating Procedures

1. Table Set-Up

➢ Before, during and after every shift you are to ensure that your tables are

clean and well maintained

• Ensure tables do not wobble and are aligned

• Sanitizer is used when cleaning tables

• Benches, seats, and floors are clean before reseating

➢ Food menus should be brought to the table when you are seating the

guests. Be sure to take the menus away once they have ordered!

• Mon - Fri from 11 - 2:45, ensure guests receive a lunch menu

➢ Ketchup bottle, Salt & pepper shakers are to be wiped and neatly placed

to the side with front labels facing the door

• White on the right