Lesson 6 of 6 · A day at Góc Hoa

Shift close and lock-up

Close so that tomorrow morning starts tidy again

The evening shift has two tasks bigger than any other shift's: the end-of-day stock count and the end-of-day cleaning. Do them fully tonight and tomorrow's morning shift opens in 15 minutes. Do them halfway and tomorrow morning is still cleaning at 9am.

20:30-21:30: stockroom and kitchen

• Check ice and flowers: ice under one third of the bin, call for an early delivery tomorrow; flowers not enough for one shift, message the group so the morning shift buys them straight away.
• End-of-day count of ingredients and semi-finished items in the stock book, with a signed record, and report anything running low to the Stock group. Covered in depth in the module Keeping stock within date.
• Top up creamer, tea and herbs for the evening shift and tomorrow morning. Write the fridge and freezer temperatures at shift end.
• Clean the kitchen and the prep table: tidy, clean, dry, no personal items.
• Empty the bins, replace the liners. No rubbish left overnight. Bins always have a liner.

21:30-22:00: end-of-day cleaning

• Remove the tea machine's drip tray and wash it until no tea residue remains. Wipe the body and the screen. Nothing is placed on top of the machine.
• Wash pump bottles, jars and the blender: no slime, no residue, no crystallised sugar around the spouts, no powder caked around the lids.
• Wash the ice bin for the second time in the day: empty all old ice, wash, rinse, dry. Ice is never kept overnight for reuse.
• Wipe the cashier counter, outside included. The POS area tidy, clean, dry, no personal drinks.
• Front of store: sweep, standee pulled straight, glass clean. Floor and bins not left dirty overnight.
• Unplug everything that is not needed. Switch off all lights before leaving. During the day the decorative lights must all be on, no flickering, no dead bulbs; note any faults for replacement.

The last three tasks

• 22:00, stop selling. Shift close 3, the same as the two closes during the day: count twice, record, send the photo.
• Take seven photos: cashier counter, brewing counter, stockroom, overview, floor, power sockets, kitchen. Send to the Operations group.
• Daily report sent before 22:30: revenue, cups, app orders and faulty orders, cups discarded, stock discarded, fridge temperatures, tasting result, stock running low, incidents, staffing. Plus one compliment and one piece of feedback heard at the counter today.

Then lock the door. Never leave the store until it is locked.

If you are the one checking: The seven closing photos are your walk around the store from afar. Look at the power sockets and the front floor, the two places most often done for show.

Take this with you. No rubbish overnight, no ice overnight, no spare plugs in, no lights left on.