HOW TO CLOSE THE RESTAURANT

Guests expect being informed of closing of the restaurant, possibly with last orders. Not imposing customers and that service and respect are taken in consideration.

Why is this task important for you and our guests?

Answers: 

1. To maximize the guest satisfaction

2. To ensure the restaurant is closed properly. 

3. To ensure the restaurant is cleaned after closing – makes opening task for early shift easier.

4. To ensure the restaurant is set and stations are stocked for the next shift

5. To ensure light are off to save energy expenses

6. To ensure the logbooks are filled out with the details.

7. To ensure the keys are recorded and kept for safe keeping overnight 

	HOW/ STANDARDS	TRAINING QUESTIONS
1) Make last call	Inform the guest on a personal basis that the restaurant will close in 15 minutes. Madame/Sir, may I inform you that our restaurant will stop serving at……o’clock in 15 minutes, is there anything else we can serve you?	Why is the time 15 minutes and not shorter or longer?
2) Hostess stand	The telephones have to be disconnected and kept in the Hostess cabinet.  Reservation book, pen and order pad to be removed and kept in the Hostess cabinet. Deliver outlet’s log book to the Room Service (or designated area).	Why should the phones be disconnected? Why should these items be removed? Why should the log books go to the Room service or designated area?
3) Keeping the equipment	All table equipment is to be removed from the stewarding area and kept it in the outlet. Stations to be stocked up.	Why should all table equipment be removed from the stewarding area?
4）Table set up	All table setting has to be completed and cleaned.	Why should all the table settings be completed?
5) Start cleaning	Working counter, floor and wall has to be cleaned and wiped. Beverage bottles are to be locked inside cabinet/chiller.	Why does everything be cleaned and wiped? Why do the beverages & bottles have to be locked away?
6) Cashiering	Please refer to the cashiering procedure
7)  Sign out.	Record information on internal log book  Sign out on outlet sign in/out book.	Why information should be recorded in the log book？ Who will read the log book? Why does every staff member sign out before leaving the work place?
8) Lights	Ensure all customers have vacated the area first. Switch board to switch off all lights.	Why should all lights be switched off?
9) Power point	Turn off all power sources (except fridge).	Why should all power be switched off? Why should you not switch off the fridge power?
10) Locking the door	All doors have to be closed and locked.	Why should doors be locked? Who is responsible to check if door is closed?
11) Keys	Return all keys to team leader. Team leader return all keys to security office.	Why should the keys be returned to the security office?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why is the time 15 minutes and not shorter or longer?

2. Why should all the table settings be completed?

3. Why does everything be cleaned and wiped?

4. Why do the beverages & bottles have to be locked away?

5. Why information should be recorded in the log book？

6. Who will read the log book?

7. Why does every staff member sign out before leaving the work place?

8. Why should all lights be switched off?

9. Why should all power be switched off?

10. Why should you not switch off the fridge power?

11. Why should doors be locked?

12. Who is responsible to check if door is closed?

13. Why should the keys be returned to the security office?