More than simply filling salt shakers and wiping down condiment stations, managing restaurant side work is an essential aspect of day-to-day restaurant operations because it directly impacts efficiency, cleanliness, and the overall guest experience.
Regardless of how creatively you’ve decorated or how much cash you’ve invested in your restaurant’s decor, if the windows are dirty, plants are dying, or the cloth napkins are dingy, guests may be turned off before they even place an order.
Importance of Managing Restaurant Side Work
In today’s social media-centric world, businesses are constantly under a microscope. Every visual detail, from the cleanliness of the space to the way we interact with customers can be scrutinized, shared, and judged in an instant.
This heightened visibility means that maintaining high standards is more critical than ever, when even minor slip-ups can quickly become public and impact our reputation.
Here are seven reasons why restaurant side work is so important:
Maintains Cleanliness and Organization
Health and Safety Compliance: Regularly completed daily side work ensures that restaurants meet health and safety standards, reducing the risk of contamination and accidents.
Efficient Operations: Clean and well-organized workspaces allow restaurant staff to work more efficiently, reducing the time it takes to find supplies or clean up spills.
2. Enhances the Customer Experience
Presentation: A clean and well-maintained dining area contributes to a positive first impression for guests, enhancing the dining experience.
Consistency: Proper side work ensures that expectations of returning guests are met on a consistent basis, leading to customer satisfaction and loyalty.
3. Supports Smooth Operations
Preparedness: By completing side work tasks, everything is in place for busy service times, reducing delays and alleviating stress at peak periods.
Prevents Bottlenecks: Organized prep work helps prevent bottlenecks, ensuring that orders can be prepared and delivered to customers promptly.
4. Maximizes Efficiency
Time Management: Side work management helps staff make the most of their time during slow periods, keeping them prepared for busier times.
Resource Management: Regularly stocking and organizing supplies ensures that the restaurant never runs out of essentials, preventing disruptions in service.
5. Teamwork and Accountability
Staff Accountability: Assigning side tasks holds employees accountable for maintaining the standards of the restaurant.
Cohesiveness: When everyone on the team equally contributes to side work, it fosters a sense of teamwork and shared responsibility, leading to a more cohesive work environment.
6. Waste Management and Cost Control
Waste Reduction: Rotating stock and monitoring inventory helps reduce waste, which can significantly impact a restaurant’s bottom line.
Efficient Use of Resources: By keeping equipment well-maintained, side work helps extend its lifespan, reducing the need for frequent replacements, which can positively impact the bottom line.
7. Compliance and Risk Management
Regulatory Compliance: Keeping up on cleaning and maintenance tasks help ensure compliance with local health regulations, avoiding fines, interruptions in business, or closures.
Risk Reduction: Side work tasks like immediately cleaning spills or regularly maintaining equipment ensures staff and guest safety, reducing the risk of accidents.
How to Effectively Manage Staff Side Work
Strategically managing staff side work is more effective than a willy-nilly approach. Here are some strategies to get you started:
1. Create a Side Work Checklist
Categorize Tasks: Divide tasks into categories like opening, closing, and shift duties.
Task Assignment: Assigning specific tasks to each shift or team member ensures accountability.
Rotation: Periodically rotating tasks helps to avoid burnout and keeps the team engaged.
2. Clear Expectations
Training: Ensure all staff members are trained on how to perform each side work task correctly.
Standards: Set clear standards for how tasks should be completed, such as the level of cleanliness or organization required.
3. Incorporate Side Work into Daily Operations
Effective Time Management: Encourage staff to complete side work during slower periods to avoid bottlenecks during peak times.
Team Collaboration: Promote a culture where team members help each other out with side work when possible.
4. Monitor and Adjust
Checklists and Inspections: Regularly inspect completed shift tasks to ensure they meet standards.
Feedback Loop: Solicit feedback from staff on the side work process and make adjustments as needed.
5. Incentives and Recognition
Incentives: Offer incentives or rewards for consistently well-done side work.
Recognition: Acknowledge team members who excel in maintaining side work standards.
6. Balance Between Side Work and Customer Service
Prioritize Service: Side work should be secondary to providing excellent service, so it’s important that it doesn't interfere with customer service.
Cross-Training: Cross-train staff to be proficient at performing multiple tasks so they can handle side work and customer service efficiently.
Related post: Shifting Gears: 8 Tips for Less Chaotic Shift Changes
7. Incorporate Technology
Digital Checklists: Use digital tools to manage side work checklists and track completion.
Scheduling Software: Utilize scheduling software that assigns side work based on staff availability and shift patterns.
Laying Tables
Setting up the tables in preparation for service, laying tables involves arranging all necessary items that guests will need during their meal, ensuring that everything is in place for a smooth dining experience and a welcoming environment.
The laying table process typically includes:
Placing Tablecloths or Placemats: After the tables are wiped and cleaned, these are the first items laid on the table.
Setting Cutlery: Forks, knives, and spoons are placed in the correct order according to the type of meal being served.
Arranging Plates: Plates can either be set on the table or brought out with each course, depending on the restaurant's style.
Placing Glassware: Glasses for water, wine, or other beverages are set in their appropriate positions.
Adding Napkins: Napkins can be folded and placed either on the plates, to the left of the cutlery, or in a specific arrangement.
Setting Condiments: Salt, pepper, and other condiments are placed on the table if they are part of the setup.
Adding Centerpieces: This may include flowers, candles, or other decorative items, depending on the restaurant's ambiance.
Related post: Shifting Gears: 8 Tips for Less Chaotic Shift Changes
Side Work Checklist
Creating a side work checklist involves outlining tasks that ensure cleanliness, organization, and readiness for service. It also helps distribute responsibilities among staff, making the workload manageable and promoting teamwork.
Here’s a comprehensive checklist broken down into categories:
1. Opening Duties
Dining Area
Wipe down tables and chairs.
Refill condiment stations (ketchup, mustard, napkins, etc.).
Check and restock utensils, straws, and takeout containers.
Ensure floors are swept and clean.
Set up any outdoor seating, if applicable.
Service Counter
Refill soda fountains.
Clean and maintain coffee urns and espresso machines.
Stock cups, lids, and napkins.
Prepare and stock any grab-and-go items.
Ensure cash registers are functioning and stocked with change.
Kitchen Prep
Prepare ingredients for the day (chop vegetables, wash fruit, defrost meats).
Ensure cooking stations are clean and stocked.
Check refrigerator and freezer temperatures.
Start brewing coffee or tea.
Bathrooms
Clean and disinfect sinks, toilets, and mirrors.
Refill soap, paper towels, and toilet paper.
Empty trash cans and replace liners.
2. Mid-Shift Duties
Dining Area
Wipe down tables and chairs as customers leave.
Refill condiment stations as needed.
Sweep floors periodically.
Empty trash cans as they become full.
Service Counter
Restock cups, lids, straws, and napkins.
Wipe down drink machines and countertops.
Refill grab-and-go items.
Kitchen
Replenish prep stations with ingredients as needed.
Keep cooking stations clean and organized.
Wash dishes, pans, and utensils regularly to maintain a steady supply.
Bathrooms
Spot clean floors and fixtures as needed.
Assure that hand soap receptacles, paper towels, and toilet paper are fully stocked.
3. Closing Duties
Dining Area
Wipe down, clean, and sanitize tables, chairs, and high-touch surfaces.
Sweep and mop floors.
Remove and clean any floor mats.
Take out the trash and replace liners.
Service Counter
Clean and sanitize drink machines, counters, and any self-service stations.
Lock and secure all grab-and-go coolers.
Turn off any appliances that aren’t needed overnight.
Reconcile cash registers and secure the day's earnings.
Kitchen
Clean and sanitize all cooking stations, including grills, fryers, and prep tables.
Wash all dishes, pans, and utensils and store them properly.
Empty and clean out refrigerators, checking for expired items.
Take out kitchen trash and recycling, and clean trash cans.
Sweep and mop kitchen floors.
Bathrooms
Clean and disinfect all surfaces, including sinks, toilets, and mirrors.
Restock supplies for the next day.
Take out the trash and clean trash cans.
General Tasks
Check that all doors and windows are locked.
Turn off lights and any non-essential electronics.
Ensure the HVAC system is set to the correct overnight setting.
4. Weekly/Deep Cleaning Tasks
Dining Area
Deep clean floors, including under furniture.
Clean windows and window sills.
Wash walls and baseboards.
Rotate and sanitize condiments and menu boards.
Service Counter
Deep clean drink machines and dispensers.
Sanitize counters and cash registers.
Organize and clean behind service counters.
Kitchen
Deep clean ovens, grills, fryers, and other equipment.
Sanitize refrigerators and freezers.
Clean exhaust hoods and vents.
Wash and sanitize walls and floors.
Bathrooms
Deep clean and sanitize all fixtures.
Scrub tiles and grout.
Replace any worn-out supplies or fixtures.
Related post: The Ultimate Kitchen Cleaning Checklist
Take Away
Properly managing side work is a foundational element that helps restaurants succeed by ensuring cleanliness, organization, and preparedness. It enables staff to provide excellent service, enhances the overall dining experience, and supports efficient operations.
By prioritizing side work, restaurants not only maintain high standards but also foster a team-oriented environment, ultimately leading to long-term success and customer loyalty.
By Eileen Strauss
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