This daily checklist supports Kopi Konnichiwa teams in running consistent cafe operations from opening to closing. It covers espresso quality checks, coffee bean freshness, crema and color, calibration of espresso machines or Rokpresso, cleaning of steam wands, drip trays, and cup warmers, and general area hygiene. It includes cashier drawer tidiness, acrylic cup and cable management, mixing area tools such as syrup pumps, squeeze bottles, powder jars and spoons, and milk jugs. Customer facilities like toilets, wash basins, seating, bins, and dust levels are verified. Fresh ingredient readiness is reviewed, including lemon, nata de coco, coffee jelly, Hokkaido cream, sugar, and Yakult. Use this to improve consistency, safety, and service quality.
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