am float runner
OPENING SIDE WORK:
ON-GOING SIDE WORK:
CLOSING SIDE WORK:
- Bring 12 buckets of ice to the bar
- Par up rolled napkins for wiping plates (There should be 15 total in silver basket)
- Fold 20 black napkins for the food running station
- Open all windows in the front& back 80s if they have not been opened.
- Double check that all sanitizer stations have a red bucket, spray bottle and towels
- Clean out the blue bin, make sure all linens are put into a linen bag and throw away all trash
- Put walkie talkie and headset on before pre-shift.
- Help the runner prep mint, cilantro, ketchup, and mustard if necessary
ON-GOING SIDE WORK:
- Bring waters to all new tables for the first round
- After the entire first round of tables has water, help the food runner until their screen is cleared
- Primarily focus on bussing tables for the remainder of the shift unless the food runner calls for hands. If the food runner does not call for hands, continue to circulate the floor
- If time allows help clear and sanitize bar seats
- If time allows help bring water to guests upon seating
- If time allows help pre-buss tables
- Check the buss tubs at 1:30PM and 3:00PM (and anytime in between when necessary)
CLOSING SIDE WORK:
- Stay on the floor until 4PM, after 4PM you may begin your closing side work:
- Do a restroom check
- Check the buss tubs and the linen bag
- Rinse out 1 dust pan
- Help the AM crew finish the rollup par