![]() At closing, only employees of that shift are to remain in the building until manager is satisfied with everyone’s duties.Employees only downstairs, upstairs, kitchen, and behind bar.If closing wipe bottles in well, wipe well area, clean sinks, wipe tables, remove ice, cover gun nozzles with plastic, turn off neon lights inside and out, make sure all doors and locks are secure.Wipe down bar area, i.e., tables, chairs.Mondays, clean pour spouts and put back on bottles.For Teri Feldott, The Lantern’s manager and daughter-in-law of founder Don Feldott, the secret to success is simple: We. Don is still around, with Teri Feldott looking after the day-to-day management. Turn on the neon lights, inside and out. Pat and Don Feldott at the 1981 annual Block Party, the 25thanniversary since their purchase of The Lantern in 1966.If opening for the day make popcorn stock ice, turn on TVs/radio, prepare towels with sanitizers, wash and cut lemons limes and oranges.Keep bar area and tables clean using sanitized cleaner/spray, clean cloth.Ensure dried goods, credit card paper, plastic cups, etc.Make sure liquor and beer are stocked for next shift.Do assigned side work every shift, i.e., napkin holders, caddies, silverware, cleaning etc.,.Communicate effectively with kitchen and other staff.Take drink and food orders from customer.Let customers know of current available drink and food specials.Check ID to ensure customer is over 21 when serving alcohol when bouncers aren't present.Be sure that you clock in and out for your shift on time. ![]()
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