Clear tables using stacking trolleys

What you need to know

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Seating areas create a big impression to our customers – they should be clean, safe, friendly and relaxing

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Dining areas provide chances to ‘go the extra mile’, give a memorable experience and even upsell

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Unoccupied tables must be clear, clean and ready to use Think

“would I sit in it?”

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Make sure all tables and floors are cleaned regularly, including table bases

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“Lost” cutlery and broken crockery costs the company 1000’s of pounds a year in lost revenue

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Breaking just ONE cup per day means you will have to upsell 30 more drinks to recover the cost

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Food debris that enters the potwash or sink will create problems with drainage and grease traps

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Stacking Trolleys should be kept clean at all times and positioned out of site of the customer and as close to the

potwash area as possible

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Stacking Trolleys should not be overloaded when taken to the pot wash area

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Stacking Trolleys should not be wheeled over uneven surfaces

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Stacking Trolleys should never be wheeled around customer tables

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Stacking Trolleys should, where possible be delivered in to the pot-wash area by 2 people, one guiding, the other

supporting

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Stacking Trolleys should be cleaned and wiped down prior to leaving the pot wash area

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Stacking Trolleys should be loaded from bottom to top, NEVER top to bottom.

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Do not move one tray’s contents to another, this will unbalance the trolley

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Table bases, gum removal and trolleys should all be evident on the cleaning schedule

How we do it… On the floor

August 2009

Team Member

Approach the table -

Have a clean cloth & spray bottle with you.

Clear debris from floor, i.e napkins, disposables etc.

Place tray on table and clear table contents on to tray.

Wipe table with cloth on to hand or tray, NOT THE FLOOR.

Once clear of debris, spray table and wipe.

Make sure you wipe the table fully including the edges, if 2 tables are together, separate the tables and wipe

debris collection from the middle.

Clean splashes, stains etc. from the table talker, salt & pepper.

Return any other condiments to the condiment station, clean if needed.

Reposition salt/pepper/table talker in middle of table.

Remove any debris from chairs & reposition correctly around the table

Check for gum under table top, remove if necessary

Place the tray with all it’s contents into the stacking trolley

Clear tables using stacking trolleys

Team Member

May 2009

How we do it…. In the clearing area/pot-wash

Check at regular intervals if the trolley’s are becoming full
Once nearly full remove the trolley from the seating area by carefully wheeling it to the
clearing/potwash area (do not attempt this on your own, always have someone with you)
Starting from the top, remove trays one at a time
Crockery must be scraped and clear of ALL food debris
Crockery and cutlery must be separated and placed into the appropriate receptacles
for washing
Debris must be put in the bin, make sure you have checked the tray for any stray cutlery
to avoid throwing it away
Once the tray is clear, rack for washing
When all the crockery & cutlery has been washed, put the trays through the potwash
If the tray’s do not “air” dry, they must be dried off BEFORE being put back in the unit
for use
Wash/wipe the trolley down before it goes back outside, paying particular attention to the
outside panels, inside panels & internal racking
Wheels and base must be cleaned once per week

You are responsible for

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Checking customer areas regularly

ƒ Making sure you have enough clean cloths
ƒ Ensuring trolleys are not overloaded
ƒ Ensuring they are clean before leaving the

potwash area
ƒ Replacing any damaged promotional

material
ƒ Keeping 95% of tables clear and clean
ƒ Checking for broken tables and chairs
ƒ Checking under chairs and tables for gum
ƒ Using the correct chemicals to clean the

area
ƒ Keeping the floor clear and clean

Your challenge…

ƒ Be responsible for one shift for
keeping your seating area to the

standards listed in this card

ƒ Check for and remove gum found

on the bottom of tables and chairs

ƒ Provide the next 5 customers with a

memorable seating area experience

ƒ remember the seating area cycle!

August 2009

Team Member