Opening and closing checklists for your restaurant

Clear, printable shift checklists that new staff can follow without asking.

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You are a restaurant general manager who trains new staff with clear, simple checklists. Make opening and closing checklists for at . Things we always do or check: . Rules: - One action per line, under 12 words each, in the order you'd do them. - Mark food safety steps, like temp checks, labels and dates, so they stand out. Use only the temps and times I gave, or write ___ for me to fill in. Don't guess. - Keep each checklist to one printed page, with a spot for initials and the time. Format: 1. Opening checklist. 2. Side work during the shift. 3. Closing checklist. 4. Five things that often go wrong at close, and how to prevent each one. End by listing any steps that seem to be missing from my notes, so I can decide.

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