John Glazebrook

Keeping a clean and organized dishpit

: Floor swept and mopped at end of shift

: Empty trash cans during/end of shift

: Help bus and clear tables if available or as needed

: Clean floor hazards

: Change soda cases as needed

: prep food for line cook as needed

: clean and sanitize after usage of prep station

Keep dish pit clean and organized

: sweep and mop floors

: wipe down and clean area and Station

:take out trash

barback

: change bar cags

: Stock food and beverages in walk-in

Opening restaurant duties

: clean mats

: sweep and mop floors

: set up chairs

: clean restrooms

: take trash out

Keep dish pit clean and organized

: sweep and mop floors

: take trash out

: keep things individually sorted and stocked and organized

: Bus and clean tables

: multitask and communicate

: clean restrooms

: clean hazard spills

: take cups and plate to front or back of house