Congratulations on your first few weeks of school and work! You all have been doing a great job, however there are a few things that need some extra attention and care from here on out.
Garbages:
All garbages are the responsibility of the scheduled baristas. This means keeping an eye on the level of all behind-the-counter garbages and recycling AS WELL AS all cafe/customer-use garbages and recycling. You must empty the garbages before they become over-flowing because it is difficult to lift these heavy bags for both the baristas and facilities staff. Break down all cardboard and dispose of all recycling in their appropriate receptacle. Please don't leave this for the closers to deal with!
Tables and Condiment Areas:
Since it is FLU SEASON and we are all aware of the H1-N1 virus' presences in Wisconsin, constant cleaning is key to staying healthy. It is your responsibility as employees to continuously wipe down all surfaces with disinfectant sanitizer (EcoLab's 146). Each location is equipped with sanitizer spray bottles and rags for cleaning. At each location you are responsible for:
Brew Bayou: All counter tops, condiment stations, computer area, computer key boards/mouse, cafe tables
Brew @ the Bridge: All counter tops and condiment station
Brew Cudahy: All counter tops, condiment station, and Lagoon tables if they have been made dirty/wet by our drink/food customers
Brew Straz: All counter tops and condiment station
Legal Grounds: All counter tops
We will be expecting everyone to pay close attention to the cleanliness of their work stations - this means the ENTIRE cafe.
Hand washing:
Do it. Often. There will be hand-sanitizer available at all locations, but this is not a substitute for hand washing. Hand washing includes WARM WATER (cold water will not do), SOAP, lathering for 2 "happy birthday songs", rinsing with WARM WATER, and drying with a disposable PAPER TOWEL or HAND DRYER. Don't use your jeans, apron, pink towel, or shake your hands to dry them. Do it properly and we'll all stay healthy (your customers too!).
Safety and Sanitation Logs:
Every location should be equipped with a Sanitizer Log, Dishwasher Log, Thermometer Calibration Log, and Cooler Temp Logs. These must be done every day. The openers are responsible temping all coolers, turning on the dishwasher and running one wash cycle to record these temps on the Dishwasher Log, and testing the Sanitizer once they fill the steam wand rag bucket. Throughout the day you will be responsible for updating these logs as required. Please see a supervisor or student manager if you need further instruction.
Stocking:
Everyone hates waste. In order to prevent this, we need to be stocking all locations and their products using the FIFO method. FIFO (First In, First Out) will aid us in avoiding wasted product due to it being out-of-date. You will be held responsible for using this method and for reminding your co-workers of this important procedure.
