Free Checklist Templates for Restaurant

Restaurant

OR

Annual Business Goals Review Checklist

Financial Performance Review

Pull P&L and prime cost trend

Compare net sales year over year

Analyze food cost variance by category

Review labor cost percentage by daypart

Set next year's prime cost target

Guest Experience Review

Pull review trends from Google, Yelp, and Resy

Review reservation no-show and waitlist data

Assess average check and PPA trend

Decide whether to launch a guest survey

Draft the guest survey questions

Marketing and Brand Review

Review marketing spend and channel ROI

Audit social media engagement and follower growth

Evaluate third-party delivery channel mix

Plan next year's marketing calendar

Operations and Team Review

Review inventory variance and 86 frequency

Audit vendor pricing against market

Review FOH and BOH retention rates

Identify training gaps for the team

Compliance and Licensing

Verify liquor license renewal date

Confirm food handler and allergen certifications

Review the year's health inspection results

Audit tip credit notice and tip-pool records

Collect missing tip-credit acknowledgments

Confirm OSHA 300A is posted Feb 1 to April 30

Growth and Concept Planning

Evaluate menu engineering matrix

Scope catering or private event growth

Assess the case for a second location or remodel

Sign off on next year's goals document

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Bar Opening and Closing Checklist

Pre-Shift Bar Setup

Pull liquor par against the bar par sheet

Verify draft beer lines and keg levels

Cut garnishes and stage the mise

Polish glassware and stock the rail

Confirm the daily 86 list with the kitchen

Sanitation and Food-Safety Logs

Test three-bay sink sanitizer concentration

Log bar cooler and back-bar temperatures

Wipe and sanitize bar top, rail, and stations

Sweep and degrease bar mats and floor

Equipment and POS Check

Run a glass washer test cycle

Drain, clean, and refill the ice well

Inspect shakers, jiggers, and bar tools

Verify POS, printer, and card reader

Confirm liquor license is posted and current

Pre-Service Cash and Staffing

Count and verify the opening bank

Verify TIPS or RBS certification on shift

Run pre-shift bar lineup

End-of-Shift Closing

Close all open tabs on the POS

Run the cash-out and reconcile drops

File a variance report with the GM

Break down speed rail and rotate FIFO

Lock liquor cage, beer cooler, and storage

Power down draft system and equipment

Final Walkthrough and Lock-Up

Walk the bar for guest belongings

Log incidents from the shift

Document the incident details

Set the alarm and lock the doors

Sign off the closing checklist

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Beverage Quality Checklist

Storage and Bar Par

Log walk-in beer cooler temperature

Verify keg cooler holds 36–38°F

Restock well, call, and premium par

Check wine BTG bottles for oxidation

Draft Lines and Equipment

Pour-test each draft tap

Flag failing taps for line service

Calibrate jiggers and speed pourers

Inspect ice bin and ice scoops

Glassware and Garnish

Inspect glassware for chips and lipstick

Cut garnish for the shift

Polish coupes and martini glasses

Recipe and Pour Consistency

Taste-test the daily cocktail special

Document recipe adjustment

Verify garnish and glassware match spec

Run a pre-shift bartender tasting

Responsible Service and Compliance

Confirm liquor license is posted and current

Verify TIPS or ServSafe Alcohol certs on file

Schedule re-certification for flagged staff

Brief team on ID-check protocol

Review three-bay sink sanitizer ppm

Service Quality and Guest Feedback

Track first-drink ticket times

Review guest feedback on beverages

Sign off on the shift quality log

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Beverage Restock Checklist

Refrigeration and Cold-Holding Check

Log walk-in and beer cooler temperatures

Confirm cold-holding is within spec

Place service call for the failing unit

Rotate FIFO and pull expired product

Liquor and Wine Par Restock

Restock well and call spirits to par

Restock BTG wines and verify vintages

Restock draft beer and rotate kegs

Restock bottled and canned beer

Verify liquor license is posted and current

Non-Alcoholic and Dry Goods

Restock sodas, juice, and bottled water

Count coffee, tea, and powdered mix inventory

Refill bar consumables and barware

Mise en Place and Mixology Prep

Cut fresh citrus and herb garnishes

Prep house syrups and batched cocktails

Verify sanitizer concentration at three-bay sink

Dispensing Equipment Check

Pour-test every draft line

Schedule draft line cleaning

Test soda gun and tower output

Wipe down dispensers and bar surfaces

Menu Update and Pre-Shift Brief

Reconcile menu against actual inventory

Brief FOH on specials and 86 list

Sign off on beverage open

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Cash Handling and Management Checklist

Opening Bank and Drawer Setup

Pull the opening bank from the safe

Count the drawer to the assigned starting bank

Log the starting amount and have a manager verify

Sign the drawer assignment sheet

Verify POS drawer assignment in Toast or Square

Mid-Shift Cash Controls

Drop large bills to the safe at $300 thresholds

Test suspect bills with the counterfeit pen

Log every paid-out from the drawer

Spot-check the drawer mid-shift

End-of-Shift Cash-Out

Close all open tabs in the POS

Pull the server cash-out report from the POS

Count the drawer against the expected total

Record the cash-out variance

Have the manager sign the cash-out sheet

Variance Investigation

Re-count the drawer with a witness

Pull voids and comps from the POS audit log

Document the cause in the variance log

Notify the GM if the shortage exceeds $20

Deposit Preparation

Pull the day's drops from the safe

Reconcile the deposit to the daily sales report

Fill out the deposit slip and seal the bag

Log the deposit in the cash management binder

Weekly Audit and Reconciliation

Match deposits to bank statement entries

Run a weekly variance report by cashier

Conduct a surprise mid-shift drawer audit

Schedule retraining for repeat-variance staff

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Customer Feedback and Resolution Checklist

Feedback Collection Channels

Refresh table comment cards and QR survey signs

Brief servers on verbal feedback prompts

Pull online review feed from Yelp, Google, and OpenTable

Log POS comp and void notes from the prior week

Triage and Severity Assessment

Categorize each feedback item by theme

Rate complaint severity

Flag allergen and foodborne-illness reports

Critical Incident Response

Escalate to ownership and document the incident

Notify the health department and preserve product samples

Loop in the insurance carrier on injury or illness claims

Guest Recovery and Response

Assign a recovery owner for each major complaint

Respond to negative online reviews

Offer the recovery gesture

Confirm the guest received the response

Trend Analysis and Operational Fix

Roll up themes against last four weeks

Tie complaints back to shift, station, or server

Assign corrective actions to the chef or GM

Cover trends at the next pre-shift lineup

File the weekly feedback summary

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Customer Loyalty Program Checklist

Program Design

Define the program's business goals

Profile the target guest segment

Choose the loyalty program model

Set membership pricing and billing cadence

Define tier thresholds and escalating perks

Build the rewards menu and redemption ladder

Document program rules and terms

Technology and POS Integration

Shortlist loyalty platforms compatible with your POS

Confirm POS integration and data flow

Configure the guest-facing enrollment flow

Set up reward accrual and redemption rules in the platform

Run end-to-end test transactions

Resolve integration defects with the vendor

Staff Training and Rollout

Build the staff training script and FAQ

Run the FOH pre-shift training session

Set the server enrollment incentive

Install in-store signage and table tents

Launch the announcement email and social campaign

Performance Measurement and Iteration

Define KPIs and reporting cadence

Run the 30-day post-launch review

Adjust rewards structure based on review findings

Schedule seasonal and birthday campaigns

Run the 90-day program health review

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Customer Service Excellence Checklist

Greeting and Seating

Greet arriving guests within 30 seconds

Pull reservation notes from Resy or OpenTable

Seat the party and present menus

Confirm whether the table has an allergy

Service and Table Touches

Take drink and food orders accurately in the POS

Run the allergen ticket protocol

Perform the two-bite check after entrees

Refill water and check beverage levels

Food and Beverage Quality

Verify hot food leaves at 140°F or above

Confirm plate matches the menu description

Check bar pours against recipe spec

Ambiance and Cleanliness

Walk the dining room every 30 minutes

Check restrooms on the 30-minute cadence

Adjust lighting and music for the daypart

Problem Resolution

Capture the guest complaint at the table

Document the recovery in the manager log

Escalate allergen incidents to the GM

Check-Out and Farewell

Drop the check within 2 minutes of request

Thank guests by name at departure

Capture the post-shift service summary

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Daily Cleaning Checklist

Front-of-House Cleaning

Wipe down tables, chairs, and banquettes

Sweep and mop the dining-room floor

Polish condiment caddies, salt and pepper, menus

Reset host stand and waitlist tablet

Restrooms

Restock toilet paper, paper towels, and soap

Sanitize sinks, countertops, and toilet bowls

Clear floor drains and polish mirrors

Flag any plumbing or fixture issues

Submit a maintenance ticket for the issue

Back-of-House Cleaning

Sanitize prep tables, cutting boards, and counters

Test three-bay sink sanitizer concentration

Clean grill, flat top, range, and fryers

Log walk-in and reach-in cooler temperatures

Empty trash, replace liners, sanitize cans

Bar Area

Sanitize bar top, speed rails, and sinks

Run glassware through the bar dishwasher

Wipe taps, drip trays, and back-bar shelves

Confirm draft lines are flushed on schedule

End-of-Day Shutdown

Power down hood, equipment, and pilot lights

Cover, date-label, and store all prep

Close open tabs and run the POS end-of-day

Lock doors, set alarm, complete closing sign-off

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Daily Inventory Checklist

Dry Storage Inventory

Count staple grains against par

Verify FIFO rotation on canned goods

Inspect dry goods for pest activity

Document pest evidence and notify the GM

Refrigerated Inventory

Log walk-in and reach-in temperatures

Confirm whether any unit is out of range

Relocate TCS product and call refrigeration service

Count dairy against the par sheet

Inspect meat, seafood, and poultry

Produce Inventory

Inspect produce for spoilage and bruising

Count fresh herbs and salad greens

Verify seasonal and special-menu items

Beverage Inventory

Count non-alcoholic beverages

Verify liquor and beer par at the bar

Confirm coffee and tea levels

Cleaning and Sanitation Supplies

Test three-bay sink sanitizer concentration

Review detergent, degreaser, and hand-soap stock

Count disposables and PPE

Smallwares and Build the Order

Count plates, glassware, and flatware

Pull chipped or damaged service items

Count takeout containers and to-go ware

Submit the consolidated order to vendors

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Daily Kitchen Cleaning Checklist

Cooking Stations

Break down and degrease the flat top

Filter the fryer oil and check clarity

Sanitize prep surfaces and cutting boards

Restock line stations to par

Refrigeration and Storage

Log walk-in and reach-in temperatures

Call the refrigeration tech

Rotate stock FIFO and pull expired items

Cover, label, and date all open containers

Wipe walk-in shelving and gaskets

Dish Pit

Test three-bay sink sanitizer concentration

Run final dish-machine cycle and check temp

Stack washed dish, glass, and flatware

Refill detergent and replace dirty rags

Floors and Waste

Sweep line and prep area floors

Mop with degreaser per dilution chart

Empty trash and break down cardboard

Sanitize trash receptacle bodies

Closing Safety Walk

Inspect hood, suppression tag, and extinguishers

Log any equipment issues for AM repair

Submit the work order to maintenance

Restock first aid and chemical caddy

Manager sign-off on the closing log

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Daily Prep Task Checklist

Kitchen Prep & Mise en Place

Count inventory against the par sheet

Restock prep stations from dry storage

Prep vegetables for each station

Marinate and portion proteins

Build soups, sauces, and dressings

Set the line and stage mise en place

Sanitation & Cleaning

Test sanitizer concentration at each three-bay sink

Sanitize cutting boards and prep surfaces

Deep-clean grills, flat tops, and fryers

Sweep and mop kitchen floors

Check and stock restrooms

Food Safety Logs

Log walk-in cooler temperature

Log freezer and reach-in temperatures

Move TCS food to backup refrigeration and call service

Verify the allergen-aware manager on shift

Front of House Setup

Stock server stations and POS terminals

Polish glassware, flatware, and china

Set tables and fold napkins

Update the 86 list and notify FOH

Review reservations and VIP/allergy notes

Update specials board with tonight's features

Pre-Shift Lineup

Confirm staff uniforms and PPE

Run the pre-shift meeting

Walk fire extinguishers and exit paths

Sign off on the opening checklist

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Daily Specials and Menu Update Checklist

Inventory and Walk-In Review

Walk the cooler FIFO

Flag use-by items for the special

Confirm pars on staple proteins

Pull a featured ingredient for the special

Build the Special With BOH

Sous proposes the special concept

Estimate ticket time at the station

Document allergens for the special

Decide whether the special needs an allergen-free prep path

Stage dedicated tools for the allergen ticket

Pricing and Plate Sign-Off

Cost the plate against the recipe card

Set the menu price for a 28-32% food cost

Plate the test portion for chef sign-off

POS and Marketing Update

Build the special in Toast

Print the chalkboard or insert card

Post the special to Instagram and Google Business

Pre-Shift Lineup

Brief FOH on the special at lineup

Walk the allergen-free prep path with the line

Confirm starting count for the special

Post-Service Review

Pull the special's sales mix from the POS

Capture line and server feedback

Decide whether to repeat the special

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Digital Menu Update Checklist

Menu Content Update

Audit the current menu against POS sales mix

Lock the add/remove list with the exec chef

Reprice items against target food cost

Rewrite descriptions for new and modified items

Compliance and Allergen Review

Update allergen and dietary tags per item

Verify calorie disclosures for chain locations

Publish the nutrition disclosure document

Review marketing claims for legal exposure

POS and Digital Build

Build new items in the POS menu manager

Set printer routing and prep-station tags

Update online ordering and third-party menus

Refresh QR-code and digital display menus

Testing and Pricing QA

Ring a test ticket for each new item

Compare POS price to printed and online menus

Escalate unresolved pricing issues to the GM

Test the menu on phone, tablet, and kiosk

Staff Training and Tasting

Run a tasting for FOH and BOH

Cover allergens and substitutions in pre-shift

Quiz servers on the new menu

Launch and Marketing Push

Schedule social and email announcements

Update Google Business Profile and Yelp

Reprint and replace printed menus

Sign off on the menu launch

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Employee Performance Review Checklist

Pre-Review Data Gathering

Pull POS performance metrics from Toast

Pull attendance and labor logs from 7shifts

Collect peer and shift-lead feedback

Compliance and Certifications

Verify ServSafe and alcohol-service certifications

Audit cooling log and temp-log adherence

Note allergen-handling incidents on file

Job Performance and Service

Rate competence on assigned station or section

Review ticket times, voids, and comps

Calculate average upsell per cover

Capture the overall performance rating

Reliability and Teamwork

Tally late arrivals and no-shows

Summarize peer and shift-lead feedback

Evaluate side-work and closing-duty follow-through

Development Plan

Set goals for the next review period

Identify training and cross-training needs

Draft a 30-day performance improvement plan

Review Meeting and Sign-Off

Conduct the review conversation

Sign off on the review form

File the review in the employee folder

Open the role-change request with payroll

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Employee Scheduling and Labor Management Checklist

Forecast Labor Demand

Pull last 4 weeks of sales by daypart

Layer in upcoming events and holidays

Set the weekly sales forecast

Flag promo or menu changes affecting prep load

Build the Schedule

Refresh availability and time-off in 7shifts

Draft FOH sections and BOH stations

Stagger experienced and new staff per shift

Assign the allergen-aware certified manager

Identify a predictive-scheduling jurisdiction

Hit the Labor Budget

Set labor cost target against forecasted sales

Compare draft hours to the budget

Check the draft against the budget

Trim hours from low-volume shifts

Publish and Communicate

Post the schedule 14 days in advance

Send schedule notifications to staff

Open shift-swap board with manager approval

Compliance and Recordkeeping

Verify tip-credit notice on file for tipped staff

Review the draft for FLSA overtime exposure

Confirm minor work-hour limits on the schedule

Archive the published schedule and time records

Post-Week Performance Review

Run actual vs theoretical labor variance

Capture the weekly labor outcome

Document no-shows and tardies in the log

Recognize standout shift performers

Document a corrective-action conversation

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Employee Termination Checklist

Termination Decision and Pay Prep

Confirm the separation type

Notify HR and the payroll administrator

Calculate final wages and tip-out

Process accrued PTO per state law

Reconcile outstanding meal comps and expense claims

Final Shift and Property Recovery

Collect keys, uniforms, and name tags

Recover any company-issued knives or tools

Log returned items on the property checklist

Confirm whether items were returned

Document missing property for payroll deduction review

System Access Revocation

Deactivate the POS user profile

Remove access to scheduling and payroll apps

Reset alarm code and back-door PIN

Disable email and shared drive access

Remove the employee from vendor and delivery portals

Documentation and Personnel File

Update employment status in the HRIS

Record the termination reason and effective date

File any supporting write-ups or coaching notes

Countersign any non-disclosure or non-solicit agreements

Shift Coverage and Transition

Reassign the open station on the schedule

Brief the affected shift leads

Announce the change at pre-shift lineup

Legal and Compliance Notices

Issue final paycheck within state deadline

Provide state-required separation notice

Send COBRA election notice

Determine whether the role requires re-licensing

Schedule replacement food-safety certification

Respond to unemployment claim when received

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End-of-Day Sales Reconciliation Checklist

Cash Drawer Close-Out

Pull the Z-report from the POS

Count the drawer in the office

Record cash variance against the Z-report

Investigate the variance with the cashier

Drop the deposit in the safe

Card Batch Reconciliation

Settle the card batch in the POS

Match POS card totals to the processor batch

Document the batch mismatch

Review open chargebacks and disputes

Sales and Comp Audit

Pull the voids and comps report

Review every comp ticket with the GM

Verify promo and discount application

Reconcile third-party delivery sales

Tip Pool and Payout

Calculate the card-tip pool

Pay out cash tips to tipped staff

Collect signed tip-out acknowledgments

Daily Sales Report

Generate the daily sales summary

Break out sales by revenue center

Email the close-out packet to ownership

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Equipment Safety Checklist

Kitchen Equipment Safety

Wipe down slicers, mixers, and prep surfaces

Verify slicer and mixer guards are seated

Inspect cords and GFCI outlets for fraying

Submit a work order for tagged equipment

Cooking Appliances

Test gas lines with soapy water at fittings

Clean hood filters and check makeup-air operation

Calibrate oven and fryer thermostats

Refrigeration Units

Inspect walk-in and reach-in door gaskets

Log walk-in, reach-in, and freezer temperatures

Move TCS food and call refrigeration service

Defrost and clean evaporator coils

Fire Safety Equipment

Test smoke and CO detector function

Check Class K extinguisher gauges and tags

Verify Ansul hood suppression service is current

Electrical Safety

Confirm breaker panel labels and clearance

Inspect wiring and junction boxes for damage

Check GFCI outlets near sinks and prep stations

Emergency Exits and Routes

Walk every exit path for obstructions

Test exit signs and emergency lighting

Verify panic hardware operates from inside

Drill staff on evacuation roles

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Food Allergy and Special Diets Checklist

Staff Training and Certification

Verify allergen-aware manager certification

Confirm food handler cards for all staff

Schedule remediation training for expired certs

Run the Big 9 allergen briefing for FOH and BOH

Menu and Recipe Documentation

Build the allergen matrix for every menu item

Print updated allergen guide for the line

Tag gluten-free, vegan, and dairy-free dishes in the POS

Review menu with a registered dietitian

Kitchen Cross-Contact Controls

Designate the allergen prep station and color-coded tools

Verify dedicated fryer for gluten-free items

Pull GF fried items from the menu

Document the allergen ticket protocol

Audit sanitizer concentration at three-bay sink

Guest Communication at Service

Train the table-side allergy script

Capture allergy notes in the reservation system

Print ingredient deck for guest-facing requests

Emergency Response Plan

Post the anaphylaxis response card at expo and the host stand

Post nearest urgent care and ER addresses

Confirm at least one shift lead is CPR/First Aid certified

Schedule CPR class to close coverage gap

Vendor and Supply Chain

Request current allergen statements from each distributor

Re-verify spec sheets at every receiving

Approve new SKUs before menu inclusion

Quarterly Compliance Review

Audit the last 90 days of allergy incidents

Sign off on the quarterly allergen review

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Food Ordering and Receiving Checklist

Pre-Order Inventory Review

Count walk-in, reach-in, and dry storage

Reconcile counts against the par sheet

Review upcoming reservations and private events

Confirm 86 list and menu changes with sous chef

Order Placement

Build the order in the distributor portal

Verify pricing against last week's invoice

Confirm delivery window with the dock

Submit the purchase order

Receiving Dock Setup

Clear and sanitize the receiving area

Calibrate the receiving thermometer

Pull the open PO and the count sheet

Delivery Inspection

Match each case to the PO line by line

Inspect produce, protein, and dairy quality

Probe-check refrigerated and frozen items

Reject and document out-of-spec items

Storage and Put-Away

Move TCS items to the walk-in within 15 minutes

Date-label every case using FIFO

Update inventory in MarginEdge or R365

File credit memo with the distributor rep

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Food Prep Checklist

Pre-Prep Sanitation Setup

Wipe down all prep surfaces with degreaser

Mix three-bay sink sanitizer to spec

Stage color-coded cutting boards by protein

Stock the handwash station

Equipment & Calibration Check

Calibrate probe thermometers in ice slurry

Log walk-in cooler temperature

Verify reach-in and low-boy temps are in spec

Personal Hygiene & PPE

Wash hands for 20 seconds at handwash sink

Change into clean chef coat and hair restraint

Screen the team for Big 6 illness symptoms

Ingredient Prep & Mise en Place

Pull the prep list against par

Rinse produce in cold running water

Portion proteins to recipe spec

Flag whether allergen-aware prep is needed

Run dedicated allergen prep on isolated tools

Cooking & Temperature Control

Preheat ovens, fryers, and flat top

Cook TCS items to Food Code minimums

Verify final cook temps with calibrated probe

Log the cooling times for cooked TCS items

Storage, Labeling, and FIFO Rotation

Label every prepped container with date and use-by

Stage walk-in by FIFO with oldest forward

Hold TCS items at 41°F or below

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Food Presentation and Plating Standards Checklist

Plate and Vessel Prep

Wipe the rim with a vinegar towel

Confirm the vessel matches the menu spec

Temper the plate to spec

Portioning and Composition

Weigh the protein against the spec card

Build components in the spec-card order

Honor the negative space on the photo card

Garnish and Sauce Application

Drop sauce in the build-card pattern

Apply the herb or microgreen garnish

Wipe drips and smears before pass

Allergen and Modifier Handling

Read the ticket aloud for allergens and mods

Plate on the dedicated allergen vessel

Run separately with the allergen flag

Expo Pass Sign-Off

Compare the plate to the laminated photo card

Sign off on the plate at the pass

Communicate the refire to the station

Capture a photo for new menu items

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Food Safety and Hygiene Checklist

Personal Hygiene & Health

Confirm no employee is reporting symptoms

Exclude or restrict the affected employee

Verify handwashing technique at the line

Inspect uniforms, hair restraints, and nails

Walk-In & Cold-Holding Temperature Log

Log walk-in cooler temperature

Log freezer temperature

Trigger corrective action for out-of-range units

FIFO Storage & Labeling

Rotate stock front-to-back using FIFO

Label and date all prep with use-by dates

Discard items past use-by date

Verify all stored food is covered and elevated

Line Prep & Cross-Contamination Control

Stage color-coded boards and dedicated tools

Verify cook temps with a calibrated probe

Brief the line on today's allergen tickets

Enforce no bare-hand contact with RTE foods

Cleaning & Sanitizing

Test three-bay sink sanitizer concentration

Wipe and sanitize food-contact surfaces

Deep-clean handwash sinks and high-touch points

Verify dish machine final-rinse temperature

Pest Watch & Waste

Walk perimeter for pest activity signs

Notify the IPM provider of activity

Confirm dock seals, screens, and door sweeps

Empty waste and lid the dumpster

Manager Sign-Off

Review the day's logs for completeness

Sign off on the food-safety log

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Food Safety Checklist

Cold Storage Temperature Logs

Log walk-in cooler temperature

Log reach-in, low-boy, and freezer readings

Pull product from any out-of-range unit

Receiving and Date-Marking

Inspect deliveries against the invoice

Probe-temp incoming cold and frozen items

Date-mark TCS items with 7-day use-by

Rotate stock FIFO in the walk-in

Prep and Cross-Contamination Control

Set up color-coded boards by protein

Stage dedicated allergen prep tools

Test sanitizer bucket concentration

Confirm no bare-hand contact with RTE food

Cooking, Cooling, and Hot-Holding

Verify cook temps with a calibrated thermometer

Log batch cooling times

Confirm hot-holding above 140°F

Discard product held past the 4-hour rule

Sanitation and Warewashing

Test the three-bay sink sanitizer

Verify dish machine final-rinse temperature

Wipe and sanitize all prep surfaces

Personal Hygiene and Allergen Awareness

Confirm an allergen-aware manager on shift

Inspect uniforms, hair restraints, and gloves

Brief the line on 86s and allergen flags

Pest Control and Facility Walk

Walk dry storage and dock for pest evidence

Review the pest-control service log

Open a work order with the pest vendor

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