Clear tables using clearing stations

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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Dirty tables give a bad impression of the cleanliness of our unit’s, THINK

“would I sit in it?”

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Unoccupied tables must be clear, clean and ready to use

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

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Clearing stations are static, purpose built locations, in large free-flow operations. They have trolley’s in them

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

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Clearing stations are designed for the storage of dirty crockery, cutlery, rubbish & table cleaning equipment, which is

kept out of public view

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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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Trolleys that are housed in the clearing stations are NOT to be used in public areas and should only be seen when

they are in transit to/from the potwash area

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

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

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The cleaning of trolleys should be evident on the unit’s weekly 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

Carry the tray with all it’s contents back to the clearing station

Separate the crockery and cutlery, scrape any food debris off the plates into the

bin and place into the appropriate receptacles on the trolley ready for washing

Do not mix the cutlery

Safely stack the crockery, like for like, do not over stack

Food debris must be put in the bin, make sure you have checked the tray for any

stray cutlery to avoid throwing it away

Stack trays on top of the trolley in a safe manner

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

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

–remember the seating area cycle!

Clear tables using clearing stations

Team Member

August 2009

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

Check the crockery and cutlery have been separated and placed into the appropriate

receptacles for washing before loading in to the potwash

Make sure all food debris has been scraped off the crockery and disposed of in the bin

When all the crockery & cutlery has been washed, put the trays through the potwash

If the tray does not “air” dry, then it 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

Stack the trolley safely with the clean crockery, cutlery & trays

When taking back on to the unit, redistribute the clean crockery, cutlery

& trays to the appropriate locations

Wheels and base must be cleaned once per week