Subway Procedures

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.