One person is responsible for making sure everything on the checklist has been completed to properly.

To restock ice cream, you need to check all buckets inside the "Dipping boxes" and find the ones that are LOW ENOUGH to be put into a Pint / or Quart - EMPTY them out into Pint / or Quart.

Note: Any left over Ice Cream that does not fit into a Pint / or Quart can go on top of replacement bucket (If it is SAME Flavor Only- otherwise, can go in "Cup with a Lid".)

The condiments get low fast & need to be replaced / more added almost daily.

The condiments get low fast & need to be replaced / more added almost daily.

The condiments get low fast & need to be replaced / more added almost daily.

The condiments get low fast & need to be replaced / more added almost daily.

The stock cabinets get low fast & need to be replaced / more added almost daily.

All display cases that have cakes, pupsicles, ice cream sandwiches in them. Should always be re-organized so they do not look empty / or at least presentable.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

Too avoid having to get items during busy shift. Shift change needs to make sure these are restocked.

No one likes a dirty bathroom or stuck without supplies. Check for toilet paper, paper towels, soap, empty trash can & chemicals should NOT be left out.

All & any glass should have NO STREAKS, or at least very minimum. Do your best as customers, especially children leave finger prints all over the glass.

Please do not turn off the Open Sign, before 5 minutes of shift ending. You are officially closed - but there are a few things for you to do to complete the "Closing Procedure".

This may frustrate some - BUT, IF A Customer comes to the door while you are completing the following closing tasks & you have not yet mopped the floor. Please service them from outside. While others continue to close.

The lids must be on securely, otherwise we are wasting our ice cream product by allowing it to get freezer burned.

The dipping boxes should be wiped down everyday. Everything from the top stainless steel part, white backside of the boxes & transparent door lift.

If the any of mix is low please DO NOT refill. (We do not want people refilling the night before, as it sits in the containers longer).

Please remove the "Red Stars" and wipe down the entire soft serve machines - the face, latches, around ice cream dispenser holes & front of / doors of machine.

NOTE: You are counting how many individual "Units" of mix we have. (There are usually 4 units per milk crate.)

Please Don't Forget to also check the "Extra Stock" in back fridges - as we can not fit everything out front all the time.

NOTE: You are counting how many individual "Units" of mix we have. (There are usually 4 units per milk crate.)

Please Don't Forget to also check the "Extra Stock" in back fridges - as we can not fit everything out front all the time.

NOTE: You are counting how many individual "Units" of mix we have. (There are usually 4 units per milk crate.)

Please Don't Forget to also check the "Extra Stock" in back fridges - as we can not fit everything out front all the time.

To ensure we are always in stock with whipped cream. You should always have at least 5 unopened cans.

Please make sure to wipe down the underneath, on top of & the front of the Milkshake Machines.

Also, Empty / Wash the Milkshake "Cleaner" cup.

Everyone likes a clean eating, family & work environment. Clean off any dripped ice cream, toppings or other sticky substances of surfaces - especially where food is prepared and eaten.

Be sure to complete any Dishes & place all utensils / scoopers out front for "opening shift" to dry. No water should be left in the sinks.

Every night the dirty rags need to be rinsed, and wrung out from excess water. After they have been wrung out, please hang them over the sinks.

The "Door Jams" which get places into the handles of the fridge / freezer to prevent them from being left opened overnight / causing a meltdown of ice cream.

It is important that we always update the "We Need" whiteboard list. Any items that we are low on stock, should be written to the list. (Please send "Picture" to Joy)

Please remember to replaced the Mop Head every Sunday.

Once all tasks have been completed & there are no remaining tasks for individuals - they may clock out for the day.

Please always turn off the lights, even if you think ownership / management will be arriving shortly. (Last one out, turns all the lights off.)

All Doors should be locked of course. However, the last one out, should double check that the doors are locked on the way out.