RESTAURANT CLOSING CHECKLIST

S.NO. TASKS
1 All cutlery to be washed ,wiped & stacked properly along with crockery items
2 All Service staff has been debriefed and assigned closing duties
3 All dirty glassware to be washed , wiped & stacked.
4 Floor has been cleaned by housekeeping.
5 Ensure that the garbage has been cleaned.
6 All crockery, cutlery, and glassware have been shifted to dishwash.
7 Back Area & the Service area are clean & Store is properly stacked.
8 Make the Breakage report if any.
9 Wipe all the tables & counters
10 Check all the folders for comment Cards & make report.
11 Air-Conditioning has been switched off.
12 Any items left over by the Guest have been deposited with the Lost & Found.
13 Restaurant has been reset for the following day.
14 All equipment stored appropriately.
15 Side Station has been cleaned & stacked properly.
16 Soiled linen is stored as per standard and the tied into bundles.
17 Check Dish-wash has been cleared
18 Store Requisition to be made after physically checking the stock.
19 Switch Off the POS Machine & Music System
20 Check for any Discrepancy in Checks
21 Check for any Void items / KOT to be Authorized.
22 Check for the Sale & Menu Item Summary Report.
23 Log Book to be accurately filled-in.
24 Lights have been switched off and the Restaurant's doors has been locked.
25 Final round taken keeping in mind safety factors.
26 Checking of all expired beverages & dry store items

IMPLEMENTATION ENSURED BY
Time :

Staff Signature :

In-charge Signature :
KLIST
DONE REMARKS
YES NO