Opening CHECKLIST

Pastry Display is TOP priority

Morning Support

Kitchen Closer Report

Customers always come first! Display is second! Times are for weekdays and can be started sooner if slow. Weekends will have different start times.

Front Closing REPORT

Customers always come first! Display is second! Times are for weekdays and can be started sooner if slow. Weekends will have different start times.

Spoilage Log

Name

First Name

Last Name

Date of Spoilage

MM

DD

YYYY

Product or Ingredients Spoiled. (Pls include the amount spoiled + explanation of why it is being spoiled. If it is expired, please provide the date it was made. Example: 1/2 a cambro of tuna, spoiled because expired, made 12/5)

Note: Spoilage means that it was thrown away because the product was not good anymore, or it was accidently dropped / ruined.

Estimated Dollar Amount of Spoilage

$

FOH: SANDO Station: SAVORY WORK ORDER

macaron work order

deli order form (ignore until collective opens)

Name

First Name

Last Name

Date

MM

DD

YYYY

Any OOS/ASAP?

Checkbox

Sliced Ham

Sliced Gouda

Sliced Swiss

FOH Shift Lead Report

Name

First Name

Last Name

Email

Opening Assigned To? Signed Off? Feeback?

A-Snap Assigned to? Signed Off? Feedback?

D-Snap Assigned to? Signed off? Feedback?

Closing Assigned To? Sign off? Feedback?

Any preventable refunds/wasted product?

Any missing orders? Late orders?

Customer/Staff Feedback

Notes about Scheduling?

Any comments, suggestions, feedback for Manager?

decadent to hot line (sysco) order piggyback (due 4:00 Tues for wed)

Name

First Name

Last Name

Date

MM

DD

YYYY

Notes

Order needs

Club Soda

Any additional items that should be added to this form? Things Mindy typically buys at Cash & Carry?

IGNORE - WIP

Name

First Name

Last Name

Date

MM

DD

YYYY

Bacon

Pans

Eggs

Pans

Select