Use this FOH/BOH daily inspection checklist to standardize restaurant opening and closing tasks across front and back of house. Confirm dishes are cleared, tables reset, furniture condition, cash drawer settlement, lighting, entrances, and overall cleanliness. Check dish area, fridges and freezers, food labeling and dates, bins, handwashing stations, canopy filters, and sanitized work surfaces. Verify dishwasher at 64°C, ovens and gas stoves off, hibachi clean, dry store organized, equipment stored, PPE and chemicals secured. Finish with name, signature, and date.
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