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!" Olive Garden Side-Work Procedures

Table of Contents
Introduction ..................................................................................................................... 3 Daily Duties ..................................................................................................................... 4
Cleaning Your Section............................................................................................................. 4 Restocking the Tables in Your Section ................................................................................ 4

Front of House Side-Work ............................................................................................ 5


Cleaning the Swinging Doors and Glass Racks ................................................................ 5 Swinging Doors..................................................................................................................... 5 Glass Racks ............................................................................................................................ 5 Cleaning the Tray Jacks and High Chairs and Restocking the Boxes ........................... 6 Tray Jacks ............................................................................................................................... 6 High Chairs............................................................................................................................ 6 Boxes ....................................................................................................................................... 6 Organizing the Dash Stations................................................................................................ 6

Back of House Side-Work ............................................................................................. 7


Dumping the Chianti and Amarone Side Stations ........................................................... 7 Restocking the Chianti and Amarone Side Stations......................................................... 7 Cups and Lids ....................................................................................................................... 7 Coffee Materials .................................................................................................................... 8 Cleaning and Restocking the Service Refrigerators.......................................................... 8 Cleaning the Break Room and Restocking the Plates....................................................... 8 Break Room............................................................................................................................ 8 Plates....................................................................................................................................... 9

Back Storage Shelf Diagram ......................................................................................... 9 Commonly Used Items ................................................................................................ 10


Hokey ................................................................................................................................... 10 Sani-Bucket .......................................................................................................................... 10 Sani-Towel ........................................................................................................................... 10

Olive Garden Side-Work Procedures

Introduction
Welcome to the Olive Garden Family, we are excited to have you as a member of our team here at our Christiansburg restaurant. Our restaurants are dependant on the teamwork of our staff. As a server, it is not only your job to wait on customers; you also need to help out behind the scenes. At the end of each of your shifts you will be asked to complete a small side-work assignment as well as clean and restock your section for the afternoon or evening. If we all do our part to keep the restaurant running smoothly both staff and customers will have the best experience possible. All of the daily duties and side-work for the Olive Garden Christiansburg will be outlined and explained in this packet. This document is a supplement to the employee manual explaining all other tasks and restaurant-specific words. It is important that you read and become familiar with the employee manual as well as the information in this document so that you can complete your side-work after every shift. A diagram of the back room storage shelf and pictures of commonly used items are located at the end of this packet for reference while reading the side-work procedures (see figures 5, 6, 7, and 8). As always, dont hesitate to ask a manager or other member of the service team for help if you need it.

#" Olive Garden Side-Work Procedures

Daily Duties
Note: your section includes all of the tables you were assigned to during your shift. Sometimes, this may include a table you were only sat at once.

Cleaning Your Section

1. Get a sani-towel from the back storage shelf. 2. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 3. Wipe down tabletops, chairs, booths, surrounding surfaces, and the inside of any hanging lamps in your section with the sani-towel. 4. Pick up any large pieces of trash or food. 5. Get a hokey from the Amarone or Chianti side station. 6. Hokey under your table and the surrounding area (this includes any carpet between your tables and within three feet of your tables).

Restocking the Tables in Your Section

1. Check salt and pepper shakers by tilting them and tapping them on the top of the table. 2. If any shakers show space at the top, refill them. 1. Put the shakers on a buddy tray. 2. Bring the buddy tray and shakers to the front alleyway. 3. Use the salt and pepper containers under the ally shelf to refill the salt and pepper shakers. 4. Wipe the salt and pepper off of the buddy tray into the trash and return the salt and pepper shakers to your tables. 3. Get the plastic container containing the sugar packets from the Chianti side station. 4. Count the number of each color of sugar packets (white, blue, pink, and yellow). 5. Replace the sugar packets as needed so that there is ten of each color. 6. Make sure all of your tables have table topers; if table topers are missing, get new toppers from hostess stand.

Olive Garden Side-Work Procedures

Front of House Side-Work


Cleaning the Swinging Doors and Glass Racks
Swinging Doors 1. Get a sani-towel from the back storage shelf. 2. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 3. Wipe down both sides of the door and the metal doorframes of the swinging doors in both the Amarone and Chianti side stations with the sani-towel. Tip: keep sani-towel with you; you will need it later. 4. Get windex and paper towels from the cabinet at the hostess stand. 5. Windex both sides of the windows on each of the swinging doors. Glass Racks 1. Pull out the glass racks in both the Amarone and Chianti side stations and clean the metal rails and walls on the left, right, and back with the sanitowel. 2. Remove any large pieces of trash such as straw wrappers and food from the floor. 3. Get clean racks of glass and coffee cups from dish return and place them on the rolling dollies provided (see figure 1 below). Caution: Never lift more than one rack at a time and always bend your knees and lift from your legs to avoid injury.

Figure 1

4. Restock glass and coffee cups in both the Amarone and Chianti side stations. 5. Take the buddy trays next to the glass racks at both the Amarone and Chianti side stations out of their holders. 6. Wipe down the holders and every buddy tray with the sani-towel.

$" Olive Garden Side-Work Procedures

Cleaning the Tray Jacks and High Chairs and Restocking the Boxes
Tray Jacks 1. Get a hokey from the Amarone side station. 2. Hokey the carpet under all tray jack holders. Note: There are seven tray jack holders: one in the Amarone side station, two in the Amarone room, two at the Bianco wine hutch, one in the Chianti wine hutch, and one at the Chianti dash station. If needed, see the employee manual for the restaurant map or further information. High Chairs 1. Remove all high chairs from the cabinet next to the Bianco dash station. 2. Hokey the carpet inside the cabinet. 3. Get a sani-towel from the back storage shelf. 4. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 5. Wipe all of the high chairs with the sani-towel and place them back into their cabinet. Boxes 1. Get large and small take-home boxes from the back storage room. Caution: Be careful, the boxes are heavy so you may have to make two trips. If they are too high for you to reach safely, ask a taller employee for assistance. 2. Restock the boxes in the Amarone side station cabinet, Bianco dash station cabinet, and Chianti dash station cabinet (when you are finished restocking, the boxes should reach half way to the top of their cabinets).

Organizing the Dash Stations

1. Empty the trash from the receptacles at each of the dash stations into the trash cans by the dish return. 2. Get a sani-towel from the back storage shelf. 3. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 4. Wipe down the counters at every dash station. 5. Get coasters from the cabinet above the Chianti dash station. 6. Refill the coaster holders at every dash station.

Olive Garden Side-Work Procedures

Back of House Side-Work


Dumping the Chianti and Amarone Side Stations
1. Get a white plastic container and a day sticker corresponding to that day from the back alleyway (See figure 2 and 3 below).

Figure 2

Figure 3

2. Pour lemonade into the container and place the day sticker on the container. Then, put the container in the first storage refrigerator. 3. Dump out all tea from its pitchers into the drain below the soda machine. 4. Bring the pitchers to dish return. 5. Dump lemons and peaches into the trash. 6. Take the lemon and peach container to dish return. 7. Turn off all coffee makers. 8. Dump all coffee into the drain below the soda machine. 9. Take coffee strainers to dish return. 10. Take coffee makers to bar dish return. 11. Replace all containers (three tea pitchers, lemonade pitcher, lemon and peach container, coffee strainers and coffee makers) when cleaned. Note: Cleaning will usually take around five minutes.

Restocking the Chianti and Amarone Side Stations


Cups and Lids 1. Remove all dishes from the counter. 2. Get a sani-towel from the back storage shelf. 3. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 4. Wipe the counter with the sani-towel. 5. Get kids cups and cone cups from the cabinet above the station. 6. Refill kids cup and cone cup holders to the top. 7. Get lids from the back storage shelf. Refill the cabinet with one sleeve of lids for each type of cup. 8. Get cups from the back storage shelf. Refill the cabinet with four stacks of kids cups, three stacks of to-go cups, and two stacks of coffee cups. 9. Refill the straw container with extra straws from the cabinet above the bar window.

%" Olive Garden Side-Work Procedures

Coffee Materials 1. Get a spoon container, two containers of coffee spoons, and one container of tea spoons from dish return. 2. Refill the spoon holders by tipping spoons into a new container so that the top of the spoon is facing down. Note: Do not touch the top of the spoons. 3. Take the urn container to dish return. 4. When the container has run through dish return, refill it with twelve creamer urns from dish return. 5. Get coffee plates from dish return and restock them up to two inches below the cabinet. Tip: You may have to make more than one trip to carry all of the plates.

Cleaning and Restocking the Service Refrigerators


1. 2. 3. 4. 5. 6. 7. Empty the service Refrigerator completely. Remove the sliding door by lifting the door up then out and down. Get a sani-towel from the back storage shelf. Wet the sani-towel in the red sani-bucket located in the Amarone side station. Wipe down the bottom and sides of the refrigerator as well as the sliding door tracks. Get windex and paper towels from the hostess stand and windex the back mirror in the refrigerator as well as the front and back of the sliding door. Replace the door by sliding the black guide to the door width and lifting doors up and into the sliding tracks. Tip: You will have to hold the doors at a slight vertical angle to easily slide them into the tracks. Get two lemonades, four half&halfs, mints, and butter from the back of the first storage refrigerator and refill the service refrigerators (when you are finished restocking the butter and mints should fill their containers to the top). Wipe down the outside of the tea boxes with the sani-towel.

8.

9.

Cleaning the Break Room and Restocking the Plates


Break Room 1. Pick up all trash from the break room and dispose of it in the trash cans by dish return. 2. Organize the storage shelf by grouping like items together and removing anything that does not belong (for example plates or food). Note: be sure to check the top of the cabinet for plates. 3. Get windex and paper towels from the hostess stand and clean the mirror. 4. Get a sani-towel from the back storage shelf.

Olive Garden Side-Work Procedures

5. Wet the sani-towel in the red sani-bucket located in the Amarone side station. 6. Wipe down the tabletop with the sani-towel and fold the table together. 7. Separate all green napkin and paper rolled silverware and place it in the baskets provided. 8. Pull out the table and paper-recycling bin and fold the chairs. 9. Get a broom from the Chianti side station. 10. Sweep the floor. Plates 11. Get the dolly of stacked salad plates from dish return (see figure 4 below).

Figure 4

12. Restock the salad plates in the plate cooler. 13. Use the remaining salad plates to restock the soup liners above the soup.

Back Storage Shelf Diagram

Figure 5

&'" Olive Garden Side-Work Procedures

Commonly Used Items


Hokey

Figure 6

Sani-Bucket

Figure 7

Sani-Towel

Figure 8