Are These Side Work Chores Getting Missed in Your Restaurant?

Aug 23 2017

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Side work. It’s the least favorite part of your employee’s jobs at the end of their shifts. No one wants to fold napkins or fill salad dressings after they have served people for the last 4 hours. But side work keeps your restaurant clean, and your customers returning. Therefore, the chores must get done, and the only way to get them all covered is to share the responsibilities amongst employees. But what about those chores that you don’t know you are missing? Chores that should be done but are not? Chores that can prevent poor customer opinions and experiences?


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Here are 5 Side Work chores that you may want to consider adding to your daily list:

1. Check Silverware:

Once silverware is washed, employees assume they can grab it and start their silverware rollups. The faster their rollups are done, the faster they get to go home. However, dried pieces of food are often left behind on utensils from the industrial dishwasher. It’s both embarrassing to the employee and frustrating to a guest when dirty utensils are on the table. To avoid this, add silverware checks to your side work list each night. Have an employee pull the silverware out of the washing container and check them prior to getting the napkins ready to be rolled in. You can also give them a cloth, and have them wipe off water marks to leave the silverware looking spotless.

2. Wipe Underneath Booth Cushions and Cracks:

Yes, booths get wiped down by bussers after guests leave. But have you popped your booths up lately and seen the crumbs that have slid down underneath? It’s more than you would think. At the end of the night, have your bussers or employees pop up the seat cushions in their sections and thoroughgoingly wipe them down. This will not only help keep your restaurant clean – it will also help with possible pest and health code problems.

3. Clean Under the Table Tops:

Things that go unseen go unaddressed. It is not a pleasant experience when you accidently touch someone else’s gum or food under a table when you are dining out. You can avoid this by assigning employees to check under the table tops once a week. It’s not a fun chore, but it’s needed.

4. Wipe Down Menus:

Self-explanatory. No one wants to touch sticky menu pages, or pull apart pages that are stuck together with someone else’s spilt Daiquiri. This is a great side work chore for your host staff in their down time.

5. Check Glassware for Smudges:

The majority of the time, bar glasses are hand washed behind the bar. Yes, this is great in minimizing the amount of glasses that get broken from the dishwasher, but it also allows for water marks and smudges to appear when the glasses are air dried behind the bar. Keep a microfiber cloth to hand, and have you bartenders “polish” your stem-ware to avoid those marks that make it seem as if a guest’s glass looks dirty. This will not only prevent a bad guest experience, it will also save you money on having to remake and repour those drinks!

Amanda Wilkening

Amanda Wilkening

Amanda has over 10 years of restaurant experience ranging from Hosting, Serving, FOH Training to bookkeeping. In 2015, Amanda joined the client services department at Ctuit where she trained new clients on RADAR and assisted restaurant management and executives in their day to day reporting and operational endeavors. More recently, Amanda joined the Ctuit marketing team where she is happily applying her marketing degree and knowledge from Sonoma State University.