This Breakfast Buffet Front Server checklist helps restaurant teams execute consistent breakfast service from open to close. It covers opening sidework such as uniform standards, stocking water pitchers, creamer, condiments, and tea boxes; brewing hot coffee and iced tea; filling orange juice containers; setting tables with glassware, sugar caddies, and salt and pepper shakers; preparing rollups and polishing silverware; and photographing the buffet before opening. Closing sidework includes breaking down and cleaning coffee and OJ stations, returning and sanitizing carafes, wiping soda and coffee stations, organizing the expo line, preparing rollups for the next shift, and resetting tables so the dining room is ready for the following day.
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