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.