Mid-Service Check

• Check meat levels
• Check sides levels
• Verify condiments
• Verify cutlery
• Verify ice in coolers and sides
• Check foil pans
• Verify fries levels
• Check gloves
• Verify drinks stock
• Wipe down tables and cutting boards

Problems to Log

Any shortages, equipment issues, customer problems, or prep concerns must immediately be entered into the Operations Queue.

• Low inventory → create Inventory task
• Equipment issue → use Equipment Problem template
• Urgent service issue → create Critical Issue