Chapter 3
Side-Work
Building the Foundation of the Yumbii Experience
Introduction
Side-work is more than a checklist; it’s the backbone of a successful shift and an essential part of delivering the Yumbii experience. By ensu ring that our space is clean, organized, and fully stocked, side-work prepares us for peak service times, keeps the energy positive, and allows us to focus fully on our guests.
When side-work tasks are completed with attention to detail and pride, they contribute to a seamless, efficient environment that benefits everyone—from our team to each guest who walks through the door. This module will introduce you to the importance of side-work, outline best practices, and show how your efforts in these areas directly impact the overall success of the restaurant and your experience on shift.
Why Side Work Matters
Ensuring a Smooth, Stress-Free Shift
Properly completed side-work keeps everything in order, making it easy to handle busy times with confidence and focus. When prep is thorough, shifts flow more naturally, last-minute scrambles are minimized, and everyone can concentrate on delivering excellent service.Creating a Clean, Welcoming Space for Guests
Yumbii is more than just food—it’s an inviting place where guests feel comfortable. Maintaining a tidy, stocked, and organized environment helps each guest feel that Yumbii is a space of quality and care. From clean tables to stocked beverage stations, side-work makes a strong impression before a single order is taken.Contributing to Team Unity and Enjoyment
Side-work is a team effort that builds camaraderie and trust. When everyone contributes fully, shifts are lighter and more enjoyable, and the team works together more effectively. Side-work also sets the stage for a positive work environment, showing respect for teammates by leaving shared spaces ready for the next person.Maximizing Efficiency and Reducing Downtime
Well-executed side-work means you have what you need, where you need it. This readiness reduces downtime and allows for more proactive service, from keeping guests' drinks filled to managing orders promptly and efficiently.
What You’ll Learn in This Module
Key Side-Work Tasks and Their Impact
From opening preparation to on-shift maintenance and closing duties, you’ll learn the essential side-work tasks that keep Yumbii running smoothly. Each task has a purpose and contributes to a seamless guest experience.
Best Practices for Cleanliness and Organization
Cleanliness is a cornerstone of the Yumbii experience. This module will cover methods for organizing and sanitizing our dining and prep areas, ensuring that every corner of the restaurant meets our standards for quality and safety.Effective Team Collaboration
Side-work is all about teamwork. You’ll learn tips for coordinating with your teammates to ensure that tasks are completed efficiently, with everyone playing their part. Working together on side-work not only makes the job easier but creates a more enjoyable shift for everyone.Creating a Positive Guest Experience Through Side-Work
Every detail matters when it comes to the guest experience. You’ll see how the preparation that goes into side-work directly impacts the guest’s perception of Yumbii, from the cleanliness of the dining area to the speed and ease with which orders are fulfilled.
SUCCESS
Side-work at Yumbii is a core part of creating a smooth, efficient, and enjoyable work environment. By consistently investing effort and care into side-work, you’re not just setting up the restaurant—you’re setting up each other and yourself for a successful day. When everyone contributes to side-work with pride and commitment, the shift runs smoothly, guests leave happy, and team morale stays high.
In the following sections, you’ll learn how to approach each side-work task with the Yumbii spirit, ensuring that both the team and guests benefit from your dedication to quality and organization. Let’s dive in and see how each task adds to a seamless and memorable Yumbii experience!
SECTION 1
Opening Side-Work
Opening side-work sets the stage for the entire day. When these tasks are completed properly, it means you’re fully prepared for the busy times, stocked up, and ready to serve each guest without delays or interruptions. By beginning the day with a clean, organized, and fully stocked environment, we reduce the stress that comes with last-minute prep and can focus on delivering excellent service from the very first order.
Working together on opening tasks builds a sense of teamwork and accomplishment before guests arrive, creating a smooth start to every shift. Every small effort counts, and by taking care of our space in the morning, we set ourselves up for success, making the day’s challenges easier to handle.
Opening Tasks
Clocking In at the POS
Purpose: To ensure all team members are accounted for and ready to begin the shift.
Task: Log in to the POS system as soon as you arrive. This confirms your presence for payroll and allows you to access any necessary functions throughout the shift.
Handwashing & Sanitizing
Purpose: A clean start begins with clean hands and sanitized surfaces.
Task: Wash hands thoroughly before beginning any other tasks. Then, fill a red sanitizing bucket with sanitizer, adding 1-2 towels for quick, accessible cleaning throughout the shift.
A-Frame Setup
Purpose: A-frames help set the tone and catch guest attention before they even step inside.
Task: Place all A-frames in their designated spots outside, ensuring they’re visible and secure.
Beverage Station Setup
Purpose: An organized, well-stocked beverage station means guests can access drinks quickly, keeping the flow smooth and convenient.
Tasks:
Brew fresh teas and prepare agua frescas.
Check cooler lights, ensuring everything is ready and well-lit.
Bar Setup
Purpose: A tidy, well-prepared bar area makes for an efficient, enjoyable environment.
Task: Place clean bar mats, shakers, rimming station, etc., out in an organized and visually appealing manner according to Yumbii brand standards.
Check with Kitchen
Purpose: Starting the day in sync with the kitchen team ensures that we’re all on the same page and fully stocked.
Task: Communicate with the kitchen to confirm sauce levels and address any supply needs to be ready for the rush.
Condiments and Supplies
Purpose: Well-stocked supplies mean fewer interruptions during busy times and a smooth experience for both staff and guests.
Tasks:
Stock napkins, utensils, takeout containers, and any other necessary items at the bar and self-serve stations.
Ensure everything is in its designated place, easily accessible for quick restocking.
Stocking & Organizing Supplies (Pictures and guide to come)
Purpose: A well-organized inventory ensures food safety, smooth operations, and readiness for peak times.
Tasks:
Follow FIFO (First-In, First-Out) for food safety and stock rotation.
Use labeled chemicals in FOH for safe and effective cleaning.
Check and organize training binders, recipe books, and any reference materials needed for the shift.
These tasks are the building blocks of a successful shift, setting up a clean, efficient environment that supports both staff and guest experience.
By working together to complete each task with attention to detail, we create a seamless start to the day and set the Yumbii vibe from the very first guest.
SECTION 2
Running Side-Work
Running side-work is essential for keeping Yumbii running smoothly throughout the day. By taking care of small tasks as they arise, we create a clean, organized, and inviting environment that allows us to focus on what matters most—our guests. Staying on top of these duties means we avoid a buildup of tasks, keeping stress low and helping each team member feel supported.
Working together to maintain cleanliness, restock supplies, and stay prepared makes the shift more enjoyable and gives every guest a welcoming experience.
On-Shift Tasks
Customer Area
Purpose: A clean and tidy customer area leaves a lasting impression, showing guests that we care about their experience.
Task: Regularly wipe down tables, counters, and bar areas to maintain a clean and inviting space. Pay close attention to high-touch areas and ensure that everything looks fresh and ready for each guest.
Stocking
Purpose: Frequent restocking keeps the flow smooth, minimizing interruptions and allowing us to serve guests efficiently.
Task: Check napkins, utensils, cups, and other supplies in both the dining and bar areas regularly, replenishing items as needed to ensure that everything guests need is readily available.
Trash Disposal
Purpose: Keeping trash bins from overflowing contributes to a clean, pleasant environment and maintains Yumbii’s high standards.
Task: Empty trash bins as they fill up and clean the disposal areas, keeping these areas fresh and presentable throughout the shift.
Restroom Checks
Purpose: Clean, stocked restrooms are essential to guest satisfaction and reflect our commitment to a high-quality dining experience.
Task: Conduct restroom checks hourly, restocking supplies, wiping down surfaces, and making sure the area is clean and welcoming.
Inventory Checks
Purpose: Staying aware of inventory levels prevents supply shortages and allows us to be proactive in maintaining a well-stocked service area.
Task: Make note of items that appear to be in low stock on the inventory notice board, ensuring that any replenishment needs are communicated promptly.
These on-shift side-work tasks are integral to a smooth-running day at Yumbii. By maintaining cleanliness, restocking supplies, and staying proactive about inventory, we create a positive, organized work environment and ensure that every guest enjoys a seamless experience.
Working together to complete these tasks as a team helps us handle the busiest times with ease, contributing to a shift that’s efficient, enjoyable, and rewarding.
SECTION 3
Closing Side-Work
Closing side-work is the final step in wrapping up a successful day. These tasks ensure that the restaurant is clean, organized, and ready to welcome guests the next morning. A well-executed closing routine shows respect for our team and builds a cycle of support across shifts.
By completing each closing task thoroughly, we leave the space in great condition, making it easier for the morning team to start their shift smoothly. When we work together to finish strong, we reinforce Yumbii’s high standards and take pride in maintaining an enjoyable and efficient work environment.
Closing Tasks
Cleaning
Purpose: A clean environment at the end of the day ensures that Yumbii is ready for guests in the morning, maintaining our high cleanliness standards.
Task: Thoroughly clean and sanitize all surfaces, including countertops, tables, beverage stations, and the bar. Pay close attention to areas guests and staff touch frequently, ensuring that every surface is spotless and ready for the next shift.
Replenishing Stock
Purpose: Stocking up for the next day reduces the morning workload and helps the opening team start their shift efficiently.
Task: Restock all supplies, including sauces, condiments, teas, agua frescas, and bar items. By fully preparing these items at night, we set the morning team up for a smooth, stress-free start.
Breakdown & Clean Equipment
Purpose: Properly cleaning equipment ensures it’s ready for safe and efficient use the next day, while also extending its longevity.
Task: Carefully break down, scrub, and wash all food service equipment, including tea urns, Cratcho machines, and bar tools. Make sure each item is clean, dry, and properly stored.
Clean & Sanitize Restrooms
Purpose: Clean, sanitized restrooms reflect our commitment to guest comfort and cleanliness.
Task: Use appropriately labeled chemicals to clean and sanitize all restroom mirrors, sinks, surfaces, and toilets, in that order. Sweep the floors, remove trash, and mop the floors after mopping the dining room to keep the restrooms fresh and inviting.
Trash Removal
Purpose: A final trash removal keeps the restaurant odor-free and organized, creating a clean start for the next shift.
Task: Empty all trash bins throughout the restaurant and replace them with fresh liners, ensuring that no trash is left overnight.
Sweeping and Mopping Floors
Purpose: Clean floors are essential to a safe and welcoming environment. Properly sweeping and mopping the dining room, kitchen, and restroom areas ensures that every surface is free of debris and dirt, providing a fresh start for the next shift.
Tasks:
Sweeping: Start by sweeping all floors, making sure to reach under tables, chairs, and counters to catch hidden dirt.
Mopping: After sweeping, mop each area with clean water and an appropriate floor cleaner.
Dining Room Order: Always sweep and mop the dining room before the restrooms to maintain a consistent flow and avoid cross-contamination.
Proper Technique:
Sweeping:
Use a push broom or angled broom for thorough coverage.
Start from one side of the room and work in straight lines, gathering dirt toward a central spot for easy collection.
Sweep under furniture and around baseboards, focusing on corners where dirt can accumulate.
Mopping:
Start with a clean mop head and fill the bucket with warm water and floor cleaner.
Mop in an “S” pattern, covering each area without over-wetting the floor.
Rinse the mop frequently to avoid spreading dirt, and replace water when it becomes cloudy.
Allow floors to air-dry fully before completing other tasks.
Clocking Out
Purpose: Clocking out on time helps maintain an accurate record of hours worked and keeps the team on schedule.
Task: Before clocking out, double-check that all assigned closing tasks are completed and that the restaurant is fully prepared for the next day. Ensure you’ve logged out of any systems you used during your shift.
Note: Be sure to communicate with your team before clocking out to confirm that everyone has completed their tasks and the closing process is on track.
These closing tasks provide a strong finish to each day and a head start for the morning team, building a respectful cycle of support between shifts.
By working together to complete these tasks thoroughly, we take pride in maintaining Yumbii’s standards and leave the space in optimal condition.