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Closing

Closing

The shop? closes at 6pm on weekdays, 2pm on weekends.

It is the role of a closer to make sure that the kitchen is clean and ready for use for the next group coming in to use the shop. Closers should not expect the production and shop openers to have time to finish missed tasks. Prioritize accordingly to get the shop closed on time, and complete remaining tasks afterwards. There should always be a team member that is scheduled past the closing time for the shop. This is in place to make sure that you have enough time to complete all tasks. The goal should not be to leave at closing time, but instead to leave when the kitchen is prepared for the next day.

Tasks and Procedures

Pre-closing

Some tasks can be done toward the end of the day to ensure that closers can leave within 30 minutes of scheduled closing time

Room setup

Wipe all wheeled racks down with a dry or damp towel. Every shelf. All racks should be moved to the positions needed for opening the next morning. Maps are provided above the packing table.

Tables and work surfaces

All tables should be clean and clear of any bins, tools, or equipment. Stainless tables can be washed and sanitized. Wooden tables should be cleaned with a dry cloth to remove any flour, crumbs, or soot (from the bottom of sheet pans).

Towels

Walk around the kitchen and find any towels left out. Any towels that seem to be dry and clean can be placed on top of the storage bin below the dish room hand sink. All DRY towels should be put in the black lidded trash can in the dish room. All wet towels should be wrung out and placed on a rack to dry. Do not stack or fold the towels. They won't dry this way.

Front product displays

Check all bread and bagels for mold.
moldy bread is thrown away in the largest trashcan near the dish pit.
If there is backstock to restock the shelves, do so.

On Sunday and Thursday, the bagel display needs to be restocked with the bagels that returned from market the day before. Ensure all varieties, including any half-off bagels?, are represented on the display shelves. More details on moving bagels is displayed beside the bagel display rack.

Fold and tidy the swag shelves (shirts and hats)

Dishes and Dish Area

Make sure that all dishes are washed and all dry dishes are put away at the end of the day. Items that often get overlooked are the bagel slicer and the black tongs.
Clean sinks, to do this use the squeegee to get excess water down the drain and make sure there is no debris left in sink, when done put a cap full of bleach down each drain
Clean each sink in the store (there are 7) and put a cap full of bleach down each drain

Final closing tasks

Each of these tasks should be completed after closing time.

Bag up Pretzels? and Croissants? in the display case

These go in heavy bags, twist tie and place back into the display case.

Close the register

The cash box? lives underneath the shop counter, behind the blue tablecloth. Count the cash, documenting 20s, 10s, 5s, 1s, and the total in the enclosed notebook. Use this number to calculate the total cash sales at the end of the day.

To calculate the cash sales at the end of the day
use the formula: (PM-AM)/1.01,

Input the total into Square,

  • review sale
  • charge
  • confirm/pay
  • select back arrow
  • select CASH
  • select TENDER
  • Done

Front cooler

Turn the light off
Ensure all products that can be, are fully stocked.

Signs, Lights, and Locks

Turn off overhead light and back of house light, walk-in light and dish pit lights; the light switch to the dish area is located to the right of the microwave and the two light switches for the shop/back are to the left of the front door, make sure the walk-in light is also off.
Sidewalk A-Frame: The sign, palet frame and water weight must be brought back into the shop at close. The signs and pallet should be placed 'inside' the shop right next to the customer door.
Whiteboard Hours sign: Bring inside at end of day and leave next to the door with the a-frame.
Door OPEN/CLOSE sign: Flip to close at 6:00pm
LED OPEN sign: Turn off(switch is on the cord)
At 6:00, lock front door. '''When leaving be sure that all lights are turned off. Switches for the main room are located at the front of the shop. Next to these there are light switches for exterior lights fixtures by each door. These should be off as well. One light in the center of the front section remains on. There is no switch to turn this light off. Lights for the bathroom area and dish pit have wall switches beside the microwave and back door respectively.

Lock the employee door by tapping the screen and pressing the lock button. If the lock screen is not displaying, remove the battery pack on the interior lock unit and replace it after about 20 seconds. If it still will not lock, lock all the front doors manually and exit through the back door. You can lock the back door with the lower doorknob lock as you leave. Call Pete or message the group on [Homebase] if the locks have issues of this sort.

Day specific tasts

Monday Closing Tasks

package any bars that were made that day, stamping the date and labeling them and placing them in market bins first
make cream cheese if needed

Tuesday Closing Tasks

Bagel Chips

move old bagels to half off shelf
clean bagel chipper

Wednesday Closing Tasks

Package bars that were made that day, nake sure they are packages correctly and put away properly
Make small and large cream cheeses and restock the front fridge with previously made cream cheese if available
clean packing area and under coffee machine (it gets really gross under there)

Friday Closing Tasks

Sunday Closing Tasks

put cinnamon rolls in fridge or walk in
freeze gluten free breads
move old bagels to half off shelf
wash coffee pot or save old coffee for morning openers, put in walk in if so