Use this checklist to prepare front of house, drive thru, fountain, ice cream, grill, fryer, and dresser stations before service. Confirm the correct number of utensils and tools are available, including ladles, tongs, spoodles, pumps, collars, scales, timers, and sanitizing supplies. Verify portioning, storage in approved containers, labeling, and posted build charts. Check headset function, money handling controls, and organization of training materials. Standardize inventory checks, reduce waste, and maintain consistent food quality and safety.
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