Subway Procedures - Revision history

Jlick at 12:10, 4 May 2007

2007-05-04T12:10:04Z

← Older revision		Revision as of 12:10, 4 May 2007
Line 35:		Line 35:
	*Give one copy of any current DM if available.		*Give one copy of any current DM if available.
	*Thank the customer for coming.		*Thank the customer for coming.

			Customer Complaints:

			*If customer is not happy with any product, make a new one or refund their money at the customer's option. (When refunding money remember to get receipt back from the customer and void receipt. When remaking a bread/salad product, record the thrown out bread or plate on the bread log.)
			*Offer the customer a free cookie to apologize for the problem.
			*It is more important to make sure a customer is completely happy with our products. The cost of throwing away something is much less than the cost of a customer who never comes back. Throw away the food, not the customer!
			*If you are ever unsure what to do, make the customer happy and ask the boss/manager later.

	Opening Time:		Opening Time:

Jlick at 12:01, 4 May 2007

2007-05-04T12:01:54Z

@@ Line 1: / Line 1: @@
 Opening Time:
@@ Line 44: / Line 81: @@
 Closing Procedures:
 *All floors completely swept, including under tables, counters and equipment.
 *All floors mopped with fresh hot water and soap, including under tables.
 *Bathroom completely cleaned, including toilet, sink, mirror, floor every day.
 *Throw out any leftover soup, coffee, hot water, meatballs every day.
-*Throw out any bread which is too old (write down on bread log).
+*Throw out any bread which is not fresh (write down on bread log).
 *Clean bottom of front counter cooler thoroughly.
 *Throw out water from front counter heater and clean thoroughly.
@@ Line 54: / Line 92: @@
 *Thoroughly clean front counter glass inside and out with glass cleaner.  (For inside glass spray cleaner on towel, not on the glass.)
 *Remove left over cookies and place on tray in bread cabinet.
+*Close vent on top of bread cabinet.

Jlick: Subway-Procedures moved to Subway Procedures

2007-05-04T11:23:13Z

Subway-Procedures moved to Subway Procedures

← Older revision	Revision as of 11:23, 4 May 2007
(No difference)

Jlick: New page: Opening Time: Turn on interior lights, air conditioners, and front counter cooler. Add fresh water to proofer water pan to fill line and turn on proofer. *Add fresh water to front count...

2007-05-04T06:03:13Z

New page: Opening Time: *Turn on interior lights, air conditioners, and front counter cooler. *Add fresh water to proofer water pan to fill line and turn on proofer. *Add fresh water to front count...

New page

Opening Time:

*Turn on interior lights, air conditioners, and front counter cooler.
*Add fresh water to proofer water pan to fill line and turn on proofer.
*Add fresh water to front counter heater and turn on heater.
*Start process of preparing bread.
*Put food items into front counter.
*After all bread is removed from retarder, stock retarder with bread for afternoon baking.
*Start fresh batches of soup, coffee, meatballs.
*Fill hot water heater with fresh water and turn on.
*Move cookies back into cookie case on fresh deli papers.
*Sweep front walkway every day.
*Clean glass front windows and door every day.
*Check that all closing procedures were done, and complete any if needed.
*When restaurant is ready for customers, turn on 'Open' light.

Before Lunch time (11:30am), Dinner time (5:00) and closing:

Customer Area:

*All tables and chairs are clean, chairs pushed in, all trash is thrown out.
*Trash can exterior is clean and all old trays removed.
*Floor is clean of all visible debris.
*Bottled drinks refrigerator is fully stocked with all drinks. (New drinks put behind old.)
*Cup lids, straws, sugar, cream, utensils are neat and fully stocked. (New items put under old.)
*All Coke machine drinks are working, and ice is available.
*Drinks counter, refrigerator and Coke machine are completely clean.
*Chips rack is neat and fully stocked. (New chips are put behind and under old.)
*Menu racks are full of store cards and menus.
*Counter top napkin box is full.
*Order counter is clean and two laminated menus are available at order point.
*Bathroom has toilet paper and hand towels available and is reasonably clean.
*During times which aren't busy, periodically do above tasks when needed. At all times, customers should see a clean, organized, and fully stocked restaurant.

After Lunch Time (1:30-2:00pm) and Dinner time (7:30-8:00pm):

*Put any trash in trash can.
*Clean trash can exterior with sanitizer including door and door edge.
*Return old trays to behind counter.
*Clean tables and chairs with sanitizer.
*Sweep floor.
*During times which aren't busy, periodically do above tasks when needed. At all times, customers should see a clean, organized, and fully stocked restaurant.

Closing Procedures:

*All floors completely swept, including under tables, counters and equipment.
*All floors mopped with fresh hot water and soap, including under tables.
*Bathroom completely cleaned, including toilet, sink, mirror, floor every day.
*Throw out any leftover soup, coffee, hot water, meatballs every day.
*Throw out any bread which is too old (write down on bread log).
*Clean bottom of front counter cooler thoroughly.
*Throw out water from front counter heater and clean thoroughly.
*All garbage is collected into garbage bag(s) and placed outside for collection. (On Sunday, garbage bags are kept inside but must be tightly closed.)
*Thoroughly clean front counter glass inside and out with glass cleaner. (For inside glass spray cleaner on towel, not on the glass.)
*Remove left over cookies and place on tray in bread cabinet.
*

Subway Procedures - Revision history

Jlick at 12:10, 4 May 2007

Jlick at 12:01, 4 May 2007

Jlick: Subway-Procedures moved to Subway Procedures

Jlick: New page: Opening Time: *Turn on interior lights, air conditioners, and front counter cooler. *Add fresh water to proofer water pan to fill line and turn on proofer. *Add fresh water to front count...

Jlick: New page: Opening Time: Turn on interior lights, air conditioners, and front counter cooler. Add fresh water to proofer water pan to fill line and turn on proofer. *Add fresh water to front count...