🌙 Closing

Service close

Pull product from the line (nothing left out)
Label & store remaining sides
Pull meat; log remaining yield
Cool cooked food safely
Close Square + run end-of-day report
Count & reconcile the drawer

Cleaning (dirty → clean, high → low)

Smoker grates & ash (when cool)
Fryer off; strain oil
Counter + serving utensils sanitized
Hot-holding pans emptied & cleaned
Prep surfaces & cutting boards sanitized
Floors — sweep, then mop
Trash out; fresh bags
Confirm all equipment accounted for

Full closing procedure →