when 3 floats are scheduled please use this side work (Float 1, Float 2, BUs 3)
Bus/Run Float
Also available online at www.MPKWaileaMasterYourCraft.Weebly.com
IF there are 3 floats please follow this side work
Job Duties: Responsible for bussing and sanitizing all tables in the restaurant. Helps run food when food runner calls for hands over the walkie-talkie. Helps EXPO drink trays for servers as time allows. Communicate with Host team when tables are sanitized. Helps in other departments as needed.
Opening Side work:
Float 1:
- Get a walkie talkie and head set. Be sure that you are on channel 1.
- Set up sanitation stations throughout the restaurant. (“Need to be sanitized tray”, spray bottles with disinfectant, and 5 folded towels next to sanitation bucket) - Outside hutch, on chef counter next to hutch 36, Hutch 33, and Greet stand table.
- Get square trays and fill 6 glasses full of ice after pre-service and begin to fill with water to distribute to guest upon initial seating
- Assist food runner with any prep that they need (mint, cilantro, Ketchup, Aioli) or extra plates from dish pit to runner station
- Get a walkie talkie and head set. Be sure that you are on channel 1.
- Take 12 buckets of ice to bar (Please do this as top priority)
- Set up a small stack of trays in service station for water service
- If extra time allows, take any additional glassware to the bar
- Get square trays and fill 6 glasses full of ice
Main Priority: Assist food runner whenever needed
Secondary Priority: EXPO cocktail trays and put on cocktail lanai for servers to grab. Please keep trays to a maximum of 6 drinks per tray whenever possible. All drinks on trays should be garnished completely with a napkin caddy on them.
Third Priority: Assist in bussing and sanitizing tables as needed, assist bar with bus tubs as needed.
- Grab all round trays and disperse to tray holders throughout the restaurant.
- Fold 10 black napkins, put on runner station.
- Roll 6 white napkins for plate wiping, put on runner station.
- Take 5 empty bus tubs to bar
- Make sure cocktail station is full of glassware, cocktail lanai is clear and set up with straws, napkin caddies, and a foamer in an ice bucket.
- Polish any wine glasses needed and take any remaining glassware from dish pit to the bar.
Float 1 & 2:
- After pre-service begin to fill water glasses with ice & water to distribute to guest upon initial seating. Runner, Float, and MOD will assist in getting all guests glasses of water upon initial seating’s.
- After all guests receive water for the first full round of seating fill a bunch of glasses full of ice and the 2 water pitchers full with water only and place by glasses.
- Before sunset, light all tiki torches & fire bowls
- After pre-service report to cocktail station to begin building trays upon PM service starting.
- Keep walk-talkie on and move to food running whenever needed. When food running place sign on cocktail lanai so that servers know to build their own trays.
On-going side work: - Throughout the night Grab trays disperse from dish pit throughout restaurant.
- Help run food when food runner needs assistance.
- Frequently change the sanitizer buckets with fresh sanitizer in the dish pit. (Quat sanitizer should be changed every 30 mins and all rags in it should be taken to linen bag)
- Frequently change out rags used to buss table
- Spray table tops and chairs (all the metal or if wooden then handles) with sanitizer
- Call out table numbers on walkie talkie when finished
- Frequently change your rags when bussing tables. All unused rags should be placed in sanitation buckets when not in use. RAGS must be re-sanitized in red bucket before going to the next table.
- Change the linen bag when full (Put full, tied bags into blue bin in the elevator)
- Bring clean plates from dish pit to runner station
- Bring clean glassware from dish pit to bag
- If you have down time, Bring buss tubs and glassware to and from the bar
- If you have down time, check with other departments to see where you can help with runner, pre-bussing, running drinks or sanitizing menus, pens and check book presenters etc.
Floats 1 & 2:
- Bus all remaining tables
- Take all trays from restaurant and run through dish pit, put in a stack when finished on pizza bar
- Turn off all tiki torches
- Wipe down all table tops with a clean rag and red sanitizer bucket with quat sanitizer.
- Lock all chairs and tables (Wait until all guests have left the area & do your best to move chairs quietly)
- Close all umbrellas
- Wipe down gray stone bar and bench in service area
- Lock all chairs on front lanai with the red cables and make sure that station is across stairs with closed sign in front of it.
- Return walkie talkie to charger with head sets
- Take linen bag out before leaving as last duties, make sure all linen bags get put into blue bin
- Check with runner to see if there is anything you can assist them with
- Check with bartender to see if there is anything you can assist them with
- Check with the rest of the team members to see if there is anything else that you can do to help out.
- Check out with a manager.
- Before beginning, please be sure to have a clean towel and sanitizer
- Remove all cocktail items off the cocktail lanai, sanitize the cocktail lanai and replace glass stacks
- Check with bar to see if any bus tubs need to emptied upon being cut
- Empty cocktail station trash (trash can should be removed and all sides and floor of cabinet should be cleaned)
- Clean and sanitize the entire cocktail station including the cabinets, shelves, tray holders, side of the wine glass cabinet and floor.
- Re-stock all supplies in the cocktail station (2 boxes small black straws, 1 box white straws, 2 boxes long black straws, 3 boxes of napkins, 8 napkin caddies (candle holders ready and restocked)
- Empty all straw containers and clean inside, replace and refill straws
- Check with Bussers and Runners to see what you can help with