Our SBTL (three TLs ago) had a checklist for openers & closers.
Let's see what I can remember & of course, this depends on your traffic flow how much you can get done & when.
Depending on the volume of your store, perhaps you have a dishwasher so this is based on that:
Around 5pm you should have shut down your airpots to just Pike & the others should be rinsed & filled will brew water.
Grab a dishwasher basket & load it up with all but two steam pitchers, spoons & drip mats; if there's room add the cream measure pitcher, a tea shaker & lid, any other small counterware. Load the basket into the dishwasher & run it thru.
While it's running, wipe down that space with 1. degreaser followed with 2. water followed by 3. sanitizer. Shake out pitchers & drip mats & place them in their proper spots.
Do the same with blender pitchers, tea shakers, remaining steam pitchers & other counterware.
Clean those areas while they're running thru the dishwasher & wipe out fridges.
Wash blender hood, ice scoops & remaining items wiping down counters using the 1. degreaser 2. water 3. sanitizer method.
Fill & date pump buckets for Chai, slightly sweet Chai & frapp roast. Bring out mocha syrup bucket (which should've been cooling in the walk-in). Dump old syrups, disassemble pumps & run thru the dishwasher.
Stock cups, lids, straws, spill sticks, pastry bags, check & replace syrups that are running low.
By 8pm pour each remaining tea into a trenta cup & discard the rest; do the same with ice coffee. Run the pitchers thru the dishwasher. Pull cream pitchers, empty, rinse & run thru dishwasher as well.
Stock fridges of the various milks, juices, refreshers, etc checking dates as you go.
By 8:30 we pull the old pastries, QMOS & toss; tomorrow's pastries (which should have been thawing in the walk-in) are set out. Wipe down the pastry case thoroughly & put in fresh paper liner. Turn off the warming oven (if you have one) & let it cool down before cleaning.
Check pulled sandwiches (If you're a warming store) & toss expired product after QMOS. I also double-check to see if there is adequate product pulled for the morning.
Take cleaned tea pitchers & prep with the appropriate tea bags, dated for close tomorrow; do same with iced coffee pitchers.
Time permitting, go thru the dining area wiping down tables, sweeping the floor & wiping condiment bars, stocking where needed.
At close, we turn off all but one light overhead so we can see our counter.
Pour out the last airpot coffee, cleaning it & filling with brew water.
Toss the trenta cups you filled with the teas & iced coffee.
Bring out espresso cubes, unlock bean bowl (or whatever type you have) & empty unused beans back into cubes.
Use the small shop vac to remove remaining beans & replace bowl.
If your machine is a Mastrena, remove & empty the grounds drawer, twist & remove the cleaning key in the back, load it with two cleaning tablets & replace the key & drawer.
The machine will detect the tablets & give the command to start the cleaning cycle by pushing 'rinse'. Start it while resuming your remaining duties.
If the oven has cooled down enough, pull out the rack & bottom plate then spray with the cleansor provided for it. Spray the rack & bottom plate & let them sit as well. After 10-15 minutes wipe out the inside, rinse off the rack & plate before putting them back in. Leave door ajar to let dry.
Run any remaining pitchers, steaming pitchers & other counterware thru while wiping down counters & stocking front cooler & impulse snacks.
Fill cream (& nonfat) pitchers & place them in the fridge.
Drain & turn off dishwasher; empty sanitizer bottle.
Sign/check off time/temp logs before leaving.
I'm sure I left details out & ASANTS so please add suggestions.
