After each guest leaves, it's vital to quickly reset the area to maintain cleanliness and ensure the next guest walks into a welcoming environment. Key tasks include sanitising table tops, chair backs, and arm rests, wiping and resetting menus, condiments, and cutlery, cleaning and repositioning high chairs or booster seats, checking the floor area under and around the table, sanitising handheld devices like ordering tablets and card machines, and removing any crumbs and fingerprints from tabletop surfaces.
Common misunderstanding: A quick wipe of the table is enough after each guest.
Just wiping the table might leave behind germs or residues. It’s important to use a food-safe disinfectant and ensure all touchpoints like chair backs and arm rests are also sanitised to prevent cross-contamination.
Common misunderstanding: It’s not necessary to clean under the table or chairs after every guest.
Food particles and other debris can accumulate under the table and on chairs, which can attract pests and create an unclean appearance. Always check and clean these areas to maintain a high standard of hygiene and comfort.
High chairs and booster seats should be cleaned and sanitised after every use to ensure they are safe and hygienic for each child. Additionally, a thorough check for food debris and any wear or damage should be part of the daily cleaning routine. This ensures that all parts of the high chair or booster seat, including straps, buckles, tray edges, and legs, are free from hidden food debris and are in good condition.
Common misunderstanding: High chairs and booster seats only need a quick wipe.
Given that young children are particularly vulnerable to germs, a simple wipe is not enough. It’s essential to use a food-safe disinfectant and thoroughly clean all parts of the chairs and seats to prevent bacterial growth and ensure child safety.
Common misunderstanding: High chairs and booster seats do not need to be checked daily.
Daily checks are necessary not only for cleanliness but also to assess any potential damage or wear that could compromise the safety of the child. Regular inspections help maintain the integrity and safety of these essential items.
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Weekly cleaning tasks to maintain cleanliness and hygiene in the front of house (FOH) of a restaurant include: deep vacuuming of carpets, scrubbing hard floors, dusting light fittings, cleaning skirting boards, and wiping down furniture. It is also important to clean high-touch areas like chair legs and bar stools. Schedule these tasks during quieter periods or when the restaurant is closed for efficient cleaning without disrupting service.
Monthly cleaning tasks in a restaurant's front of house are important for maintaining a professional appearance and ensuring long-term cleanliness.
A comprehensive daily FOH cleaning checklist should include: wiping down the host stand and resetting menus, cleaning POS equipment, polishing door glass and handles, checking and cleaning toilets with necessary supplies, restocking napkins, condiments, and tabletop items, vacuuming or mopping key walkways and under tables, emptying bins and cleaning bin lids, and spot-cleaning walls, door frames, and baseboards. This ensures the front of house is welcoming and hygienic for guests.
To encourage a culture of pride in front-of-house cleaning, it's crucial to make staff feel valued and show how their efforts contribute to the restaurant's success.
If your front of house appears clean but customers or staff report issues, this may suggest a problem with your cleaning schedule.
Assigning cleaning tasks to specific roles is crucial to ensure all tasks are completed consistently and efficiently.
To clearly write FOH cleaning tasks, it's important to provide specific and detailed instructions to avoid confusion and ensure consistency in cleaning standards.
To prioritise Front of House (FOH) cleaning tasks effectively, begin by identifying areas most visible to guests or those that could pose hygiene risks.