Night Opening Side-work 3 4 5 6 7 8

Turn on open sign, lights, and unlock doors 1 1 1 1 1 1

Rinse bleach towels and refill bleach bucket (replace any exceptionally dirty towels with new 1 1 1 1 1 1
Take necessary items out of the cooler ( Sauces, Salad, Garnish tray) 1 1 1 1 1 1
Wipe out server cooler and anything missed from the lunch shift 1 1 1 1 1 1
Prepare soup bowls (Dine in and To-go) 1 1 1 2 2 2
Make sure tables are clean and set for Dinner service 1 1 2 2 2 2
Make Salad (2 on weekdays 3 on weekends) 2 2 2 3 3 3
Fill ice bin ( keep full during shift) 2 2 2 3 4 4
Prepare water and tea pitchers 2 2 3 4 4 4
Check bathrooms (floors clean, toilet paper and soap stocked, etc) 2 2 3 4 5 5
Stock garnishs ( Lemons, Tomatoes, Cucumbers) 3 3 3 5 5 5
Refill sauce bottles and ginger dressing (Prepare gallon backups and make any necessary sauces) 3 3 4 5 6 6
Restock Server stations (Straws, Napkins, Sugar, Salt, Pepper and any other necessary items) 3 3 4 5 6 6
Prepare soup supplies (Tofu, Scallions, Seaweed) 3 4 5 6 7 7
Stock seaweed and squid salads (ensure that the service stand is full and more are defrosting in walk in) 3 4 5 6 7 7
Set up bar for service (Ice is filled, garnishes stocked, and sink is prepared) 3 4 5 6 7 8
Help other servers (refill drinks, clear dishes, etc) ALL ALL ALL ALL ALL ALL
Make sure all sidework is finished and top up anything that has run low ALL ALL ALL ALL ALL ALL

Night Closing Side-work 3 4 5 6 7 8

Restock Cooler 1 1 1 1 1 1
Clean Restrooms (Use bleach sanitizer to clean all toilets, restock toilet paper, soap and paper towels) 1 1 2 2 2 2
Clean highchairs, wipe checkbooks and menus 1 1 2 2 2 2
Restock service station items (Straws, Napkins, Sugar, Salt, Pepper, etc.) 1 2 2 2 2 2
Make fresh tea pitchers (2 sweet and 2 unsweet) and wash urns (No earlier than 30 minutes before close) 1 2 3 3 3 3
Wash soup urns and send trays and ice containers through the dishwasher (No earlier than 30 minutes before close) 2 2 3 3 3 3
Clean inside microwave, put water in rice cooker, and wipe down all service station coolers 2 3 3 3 4 4
Turn off necessary appliances in kitchen and put away salad and other materials 2 3 3 3 4 4
Disassemble drink machine and send through dishwasher 2 3 3 3 4 4
Clean all surfaces in kitchen area 2 3 4 3 4 4
Refill soy sauces and tamari (Empty and wash all bottles on Friday) 2 3 4 4 5 5
Empty trashcans 3 4 4 5 6 6
Clean Service stations 3 4 5 5 6 6
Change napkins 3 4 5 5 6 7
All rags into fresh bleach buckets 3 4 5 6 6 7
Clean Bar (including well and sink) wipe down both liquor bar and bar tables 3 4 5 6 7 8
Check and restock cooler and wipe down if necessary 3 4 5 6 7 8
Turn off Patio AC/Heaters, close and lock all patio windows and doors, and turn off patio lights 3 4 5 6 7 8
Sweep your assigned section no earlier than 30 minutes before close ALL ALL ALL ALL ALL ALL
Morning Open Side-work 2 3 4 5 6 7
Turn on all lights and machines (sake machine, hot water, all outlets and overhead lights) (open sign on at 11) 1 1 1 1 1 1
Setup rugs and carpets 1 1 1 1 1 1
Unlock door and open tearoom doors and windows (if necessary) 1 1 1 1 1 1
Prepare towels and buckets (Rinse towels and change water in buckets) Ensure 2 in Kitchen 3 in dining room and 3 on patio) 1 1 1 1 1 1
Setup tables in dining room, bar, and patio and turn on heaters/ac as necessary 1 1 1 1 1 1
Prepare soup bowls for dine in and to-go 1 1 2 2 2 2
Setup server station (Salad, Dressing, Garnish) 1 1 2 2 2 2
Setup drink machine, fill ice bin and prepare water/tea pitchers 2 2 2 2 3 3
Make salad (2 on weekdays 3 on weekends) 2 2 3 3 4 4
Stock garnish tray and cut lemons, cucumbers, and tomatoes 3 3 4 4 5 5
Prepare soup supplies (tofu, scallions, seaweed, etc) 3 3 4 5 5 6
Refill sauce bottles and ginger dressing (Prepare gallon backups and make any necessary sauces) 3 3 4 5 6 7
Set soy sauce bottles on tables, stock seaweed and squid salad (one of each in front cooler/ two of each in walk-in 3 3 4 5 6 7
Restock straws, napkins, chopsticks, sugars, salt, pepper, and any other necessary items ALL ALL ALL 5 6 7

Morning Closing Side-work 2 3 4 5 6 7

Restock Cooler 1 1 1 1 1 1
Return items to cooler (Sauces/salad/garnish) make sure there is salad left for night shift 1 1 2 2 2 2
Take ice baths and rice spoon holder to dishwasher 1 1 2 2 2 2
Clean and wipe all kitchen surfaces 1 1 2 2 2 2
Clean highchairs and wipe checkbooks/menus 2 2 3 3 3 3
Clean restrooms (using bleach on toilets and hand sink) and restock TP, soap, and towels 2 2 3 3 3 4
Change napkins and restock server station 2 2 3 3 4 5
Refill soy sauces and temari. Refill pitchers and wipe down bus bin cart 2 3 4 4 5 6
Restock straws, napkins, chopsticks, sugars, salt, pepper, and any other necessary items 2 3 4 5 6 7

No eating from 12-2 and 5-8:30 if that is your scheduled time make sure to eat before arriving for your shift

Make sure to arrive in proper uniform

Black Shirt (no strapless or spaghetti strap)

Black Pants
Black non slip shoes
Apron

Uniform should be free of holes, clean, and pet hair free