- Remove all chairs off the tables; remove, fold, and store the covering cloths.
- Properly position all tables and chairs, allowing enough space in between for guests and servers.
- Wipe all tables, chairs, and banquettes; wipe entrance door and all glass partitions.
- Pick up containers with Brunch items (sugar bowls, salt and pepper shakers, tabasco and ketchup bottles, paper napkins, coffee cups, mugs, tea pots, creamers, maple syrup containers, pourers, 3 large and 2 small coffee pots) from the basement and bring them to the dinning room.
- Set up tables with paper napkins, knifes, forks, and water glasses.
- Place sugar bowls, salt and pepper shakers, tabasco and ketchup bottles on all tables (place them grouped together in the middle of the large tables, and on one of the sides of the small tables). Make sure all condiments are properly filled.
- Stock up the bar with the following items:
- Iced tea
- Iced coffee
- Orange, grapefruit and tomato juice (check the NYC dates on orange and grapefruit juice; discard expired products)
- Demitri's Bloody Mary mix
- Sparkling wine (Cava)
- Lemons and limes
- Pickled tomatoes and celery for Bloody Mary
- Drinking straws, with the wrapping partially removed; cocktail straws; swords for garnishes
- To-go items (plastic and aluminum containers with lids, small containers for sauces with lids, drinking cups for cold and hot beverages with lids, beverage holder, plastic utensils, plastic bags)
- Diary products (cream, milk, skim milk, soy milk); check the NYC dates on all diary products and discard expired items
- Linens (white napkins and purple rugs)
- Regular and decaf coffee for the filter coffee machine; regular and decaf espresso pods for the espresso machine; paper filters for coffee machine
- Hot tea bags (English Breakfast, Chamomile, Earl Grey, Peppermint, Green)
- Ice
- C-fold towels and hand soap for the sink under the bar
- Wrapped butter packets and jam
- Check and replenish if needed, the following:
- Beer and wine
- Margarita and sangria (including fruit garnishes for both)
- Flat and sparkling water bottles
- Simple syrup
- Set-up the bar (make sure the following items are in place and ready to be used):
- In a large container with ice, place: 1 Iced tea, 1 Iced coffee, 1 orange juice, 1 grapefruit juice, 1 bottle Sparkling wine (Cava), 1 Classic Bloody Mary mix, 1 Crustacean Bloody Mary mix (make sure the top part of ALL pourers are secured and tight to the bottom part, to avoid future spills)
- One container with steak knifes and large soup spoons
- One container with wrapped butter packets (on ice)
- One container with jam (on ice)
- Lemon wedges and Old Bay seasoning for Crustacean Bloody Mary
- Drinking straws, with the wrapping partially removed
- Ice bin full of ice
- One container with sliced lemons
- Maple syrup containers filled with maple syrup.
- One container with garnishes for Bloody Mary (one pickled cherry tomato and one piece pickled celery on a plastic sword)
- One sanitation bucket with chlorine solution mixed at the right ratio and a cleaning cloth
- Fold a few white dinner napkins to be used while handling hot plates
- Check the cleanliness, and wipe if necessary all the Brunch menus
NOTES: Back-up for all these items should be readily available throughout the shift.
As per NYC Department of health, fruit and garnishes should be handled using plastic gloves and tongues provided. These items should always be in place behind the bar.
- Coffee station:
- Brew coffee in all four large coffee pots (three regular and one decaf)
- Set-up the coffee station with all coffee cups, mugs, tea pots, teaspoons, hot tea bags
- Set-up a container with ice for creamers; pour cream
- Portion regular coffee in paper filters and stack them in containers (each filter takes one mug full of coffee)
- Bathroom:
- Check and replenish if needed, the following: toilet paper, C-fold towels, hand soap
- Check the flowers
- Check the cleanliness of the bathroom
- Wipe mirror and glass counter, if necessary
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