Clock in with your Staff ID.
Turn all the lights on in the restaurant.
Turn the open signs on.
Turn the oven on.
Check the float count.
Check the phone signal/phone lines.
Check the WIFI signal.
Check that all garbage bins are emptied and lined.
Record the fridge/freezer equipment temperature.
Submit the dough base count.
Fully stock any can and bottle drinks in the front fridges.
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