TIME CATEGORY: DINING
7:00 CK KITCHEN TIME IN/ ATTENDANCE
7:15 CK KITCHEN CHECK GAS LINE, FREEZERS, CHILLERS & TEMPERATURES
7:30 CK KITCHEN CHECK COMPLETE UNIFORM
7:45 CK KITCHEN PROPER HYGIENE
7:50 CK KITCHEN CONDUCT BREIFINGS & ENDORSEMENTS
8:00 CK KITCHEN RELIEVE VEGETABLES STOCKS FROM DRIVER
8:15 CK KITCHEN CHECKLIST OF VEGETABLES ARRIVAL, KILOS & PICTURES
8:30 CK KITCHEN CHECK AND PREPARE REQUEST LISTS OF FOODS FROM
SUPERVISOR FOR LUNCH TIME
8:45 CK KITCHEN IDENTIFY OUT OF STOCKS ITEMS & REQUEST
CK KITCHEN REFILL ALL CONDIMENTS & INGREDIENTS
PICK UP RDU DELIVERIES OR UTENSILS
9:00 KITCHEN
(FRIDAY/SATURDAY/SUNDAY)
DINING DELIVERY OF UTENSILS AND VEGETABLE
CASHIER CHANGE/CASH FUND RECOUNTING
CASHIER CHECK THE RIBBON OF PRINTER & THERMAL PAPER
CASHIER CHECK LOYVERS PRINTER AND THERMAL PAPER
CASHIER TURN ON CREDIT CARD AND THERMAL PAPER
CASHIER KEEP THE AREA CLEAN
KITCHEN EARLY IN
DINING TURN ON EXHHAUST 1 AND 2
CHECK STAFF MANPOWER BEFORE OPENING AND ALL
9:15 DINING
ATTENDANCE
PROPER HYGIEN OF THE STAFF (COMPLETE
DINING UNIFORM, CAP, APRON, BLACK SHOES AND FACE MASK).
DINING POCKET CHECKING
BAG, CELLPHONE AND OTHER THINGS INSIDE THE LOCKER
DINING
ROOM.
CK KITCHEN READY ALL INGREDIENTS FOR COOKING
TURN ON ALL LIGHTS/ SIGNAGES/CHILLER OF
DINING
BEVERAGES
DINING DOUBLE CHECKED THE CONDIMENTS AREA AND REFILL AS
NEEDED.
9:20
DINING UTENSILS AND CUTLERIES/GLASS SHOULD BE DRY AND
CLEAN AND SET UP BOWL PAN TO BOWLPAN CART.
DINING ON GOING TABLE/ OILPAN AND BOWL PAN SET UP
CK KITCHEN DOUBLE CHECK FOODS COOKED IN THE REQUISITION LIST
KITCHEN CHECK GAS LINE, CHILLER AND FREEZER TEMPERATURES
DOUBLE CHECK THE 3 AIR COOLER (WATER REFILL AND
DINING
COOLNESS)
DINING TURN ON THE AIRCON AND CHECK IF BLOWING COLD AIR
9:30
DINING CHECK ALL THE TOWELS AND MOP IF ALREADY CLEAN
AND FOLDED
DINING ON GOING TABLE SET UP
CHECK STAFF MANPOWER BEFORE OPENING AND ALL IN
DINING
ATTENDANCE
COORDINATES TO THE KITCHEN AND BAR FOR THE OUT OF
9:35 DINING
STOCKS OR UNAVAILABLE ITEMS.
9:40 KITCHEN CHECK COMPLETE UNIFORM OF STAFF
9:45 KITCHEN PROPER HYGIENE
KITCHEN CHECK THE UNNECESSARY STATION INSIDE KITCHEN AND REPORT
CK KITCHEN ALL FOODS READY FOR DELIVERY FOR AYALA
KITCHEN REHEAT AND CHECK AVAILBLE FOOD LEFT OVER
KITCHEN AND CHECK THE AVAILABLE/NOT AVAILABLE
CHECK EVERY TABLES IF COMPLETED SET UP
DINING
(WATER/TONGS/TISSUE/SCISSORS/SAUCES/GLASS)
EVERY RACK SHOULD HAVE BACK UP SET UP
(GLASS/TONGS/SCISSOR/SAUCES/WOODEN TRAY SET UP)
DINING
CHECK THE ICE BUCKET IF THEIRS ALREADY AN ICE
10:00
DINING INSIDE.
CHECK BEVERAGES/ICE CREAM STOCKS ON DISPLAY
DINING
RECEPTIONIST CLEAN & PREPARE CHAIRS OUT SIDE
RECEPTIONIST ON T.V BY 10:00AM
RECEPTIONIST CHECK RESERVATION LOGBOOK AND FOLLOW UP BOOKINGS
RECEPTIONIST INFORM THE HEADS FOR THE RESERVATION
10:20 KITCHEN DOUBLE CHECK DELIVERIES
KITCHEN REFILL ALL CONDIMENTS AND INGREDIENTS
RECEPTIONIST HELP DINNING FOR PREPERING UTENSILS AND SET UP
CART/TROLLY SET UP MEAT AND SAUCES
DINING
(COMPLETE SET UP)
DINING SET UP ICE BUCKET/PITCHER/GLASS
SET UP/PREP LETTUCE (SHOULD BE WASH AND CLEANED
DINING
DINING STEAMER MOP
AND MAINTAINED CLEANLINESS OF THE STORE AND EACH
10:30 DINING
STATION ASSIGED
CHECK CR, WASH AREA IF CLEAN (SEE CHECK LIST OF
DINING
CASHIER FOR MORE DETAILS)
DINING OPEN ALL EXCHAUST TUBE PER TABLE
DINING CHECK BURNER IF WORKING AND CLEAN
DINING CHECK RESERVATION LIST (RECEPTIONIST)
CK KITCHEN CLEAN AND READY RESPECTIVE STATIONS AFTER COOKING
CK KITCHEN WASH COOKING UTENSILS
CK KITCHEN RECEIVE DELIVERY OF STOCKS MEATS, & POULTY
KITCHEN READY ALL INGREDIENTS FOR COOKING
KITCHEN MEAT PREP TO TROLLEY/MUSHROOM ROLL
10:40
RECEPTIONIST CHECK THE AVAILABLE AND NOT AVAILABLE MAINDISH
RECEPTIONIST BRIEFING/ INFORM RESERVATION TASK
10:50 DINING BRIEFING/ MEETING
DINING READY TO ACCEPT GUEST
CK KITCHEN CHECK AND WEIGH ALL STOCKS OF MEAT & POULTRY
CASHIER GUEST GREETINGS
KITCHEN CONDUCT 5 MIN. BRIEFING.
RECEPTIONIST ACCEPTING OF GUEST
RECEPTIONIST SMILE & GREET GUEST EVERYDAY
ALWAYS INFORM THE CUSTOMER ABOUT THE HOUSE RULES
RECEPTIONIST
11:00 COMPLETE UNIFORM WITH PLEASING PERSONALITY
RECEPTIONIST
ALWAYS DON’T FORGET GREETINGS AND BE POLITE
DINING
2nd DELIVERY OF FOOD AND MARKETING
DINING
THE DELIVERY SHOULD BE CHECKED/DISTRIBUTED
DINING TO KITCHEN/ SIDE DISH STATION/ CASHIER AREA (STORE
CHECKER IN CHARGE CHECK DRS)
11:10 KITCHEN CHECK ALL THE STATIONS READY AND PREPAIRED.
11:20 KITCHEN IDENTIFY OUT OF STOCKS ITEMS.
MAKE SURE THAT THE RESERVATION IS ALREADY PREPARED
RECEPTIONIST
DOUBLE CHECK TIME TO TIME THE NUMBER OF PAX PER
RECEPTIONIST
TABLE
11:30 CK KITCHEN ARRANGE ALL STOCKS IN FREEZERS AND CHILLERS
KITCHEN CLEAN AND READY RESPECTIVE STATIONS.
DINING ON GOING PREPERATION FOR BACK UP SET UP
DINING CHECK/PREPARE BUSH OUT TROLLY FOR BUSHOUT
DINING CHECK/PREPARE SCRAPER FOR CLEANING
11:45 CLOSING SHIFT BRIEFING/MEETING WITH VIDEO SEND TO
DINING
GC
DINING PROPER HYGIEN OF THE STAFF (COMPLETE
UNIFORM, CAP APRON, BLACK SHOES AND FACE MASK).
DINING POCKET CHECKING
BAG, CELLPHONE AND OTHER THINGS INSIDE THE LOCKER
DINING
ROOM NOT ALLOWED INSIDE THE STORE.
DINING CELLPHONE NOT ALLOWED INSIDE THE STORE
DINING DELEGATES THE TASK OF CLOSING SHIFT
CASHIER DOUBLE CHECK THE OS AND PUNCH TO POS
CASHIER CHECK CR WASH AREA AND CASHIER AREA IF CLEAN
RECEPTIONIST CHECK HEAD COUNT AGAINST CASHIER AND OS
12:00 RECEPTIONIST CHECK THE BIRTHDAY CELEBRANT I’D
ALWAYS CHECK GUEST ORDER AND HEAD COUNTS (OS)
DINING
FROM TIME TO TIME
KITCHEN MAINTAIN CLEANLINESS DURING OPERATION.
CASHIER ONGOING CHECK ORDER SLIP FROM TIME TO TIME
CASHIER HEAD CASHIER CHECK TABLE AS PER ORDER AND AS PER HEAD
COUNT
CASHIER CLEAN THE WASH AREA, WIPE MIRROR, WIPE HAND BLOWER
AND CLEAN AND ORGANIZE UNDER THE WASH AREA
12:30
DINING CHECK THE AIRCON IF ITS COOLING
DINING CHECK ORDER SLIP AS PER TABLE
CHECK THE ICE BOXES / SAUCES /WATER /
DINING
TISSUESFOR
DINING REFILL DRINKS & BEVEREGES TO CHILLER
CASHIER PREPERATION FOR ENDORSEMENT
CASHIER ONGOING PUNCH ORDER SLIP TO POS (SHOULD BE COMPLETED)
CASHIER X READING BEFORE TAKING A BREAK
CASHIER CASH ON HAND WITH THE DENOMINATION SIGN BY THE
ENDORSE AND CONFIRM BY THE HEAD CASHIER\VICE
MANGER\MANAGER
CASHIER ENDORSEMENT OF ORDER SLIP AS PER POS
13:00 CASHIER ENDORSE TO CLOSING SHIFT PROPERLY
CASHIER CHECK ALL RECEIPTS AND SALES
KITCHEN CHECK ALL UTENSILS NEEDED IN THE OPERATIONS.
ENDORSEMENT OF OPENING SHIFT TO CLOSING SHIFT
DINING AND CAYGO/CLAYGO RULES BEFORE TAKING A BREAK
DINING BREAK TIME OPENING SHIP (DEPENDS OF THE FLOW
OF THE GUEST)
DINING CHECK/REFILL SIDE DISHES DISH
CASHIER CHECK THE CR BEFORE LEAVING
BEFORE BREAK CHECK CASH FUND, RIBBON OF PRINTER,
CASHIER THERMAL PAPER, OFFICE
RECIEPT
CASHIER CHECK THE POS AND INDORSEMENT LOGBOOK
CASHIER PROPER DENOMINATION AND PROPER INDORSEMENT TO THE
NEXT SHIFT
CASHIER SERVING BE CAREFULLY. CORRECT ORDER SERVE UNLI
CASHIER WHEN BILL OUT. CASHIER SHOULD GO TO THAT TABLE, DOUBLE
CHECK DRINKS, MENU ETC.
DOUBLE CHECK THE HEAD COUNT & OS ENDORSEMENT
13:30 RECEPTIONIST
RECEPTIONIST BEFORE TAKING A BREAK
RECEPTIONIST DOUBLE CHECK HC BEFORE CLOSING SHIFT
ARRANGE USED UTENSILS/CUTLERY/ GLASS / BOWL
DINING AND OIL PAN BRING TO CAPITOL VILLE TO WASH
MAINTAIN CLEANLINESS ESPECIALLY THE FLOOR
DINING
USED STEAM MOP
DINING CHECK ALL THE STAFF IN EVERY STATIONS
DINING CHECK ALL THE AIRCOOLER / WATER
DINING CHECK MEAT/SAUCES AT TROLLY
CK KITCHEN IDENTIFY REQUISITIONS OF FOODS & REQUEST FROM
SUPERVISOR FOR DINNER
CASHIER CHECK CLEAN CR WASH AREA
KITCHEN CHECK ALL FOODS IN THE PREP AREA.
DINING MEAT SHOULD BE PULLOUT AND PUT TO KITCHEN
14:00 DINING ON GOING SET UP/TABLE SETTING
DINING REFILL WATER/TONGS ORGANIZER /TISSUE HOLDER
SHOULD BE REFILL
DINING CLEAN EVERY STATION
DINING 3RD DELIVERY OF UTINSILS/PULL OUT USED UTENSILS
14:30 CK KITCHEN READY ALL INGREDIENTS FOR COOKING
CK KITCHEN DOUBLE CHECK ALL FOODS COOKED IN THE REQUEST LISTS
CASHIER PREPERATION FOR ENDORSEMENT
CASHIER ONGOING PUNCH ORDER SLIP TO POS (SHOULD BE COMPLETED)
CASHIER X READING BEFORE TAKING A BREAK
CASHIER CASH ON HAND WITH THE DENAMINATION SIGN BY THE
ENDORSE AND CONFIRM BY THE HEAD CASHIER\VICE
MANGER\MANAGER
CASHIER ENDORSEMENT OF ORDER SLIP AS PER POS
ENDORSE OF CLOSING SHIFT TO OPENING SHIFT PROPERLY
CASHIER
CASHIER CHECK ALL RECEIPTS AND SALES
CASHIER CHECK THE CR BEFORE LEAVING
CASHIER BEFORE BREAK CHECK CASH FUND, RIBBON OF PRINTER,
THERMAL PAPER, OFFICE
RECIEPT
15:00 CASHIER CHECK THE POS AND INDORSEMENT LOGBOOK
PROPER DENOMINATION AND PROPER INDORSEMENT TO THE
CASHIER
NEXT SHIFT
CASHIER SERVING CAREFULLY\CHECK THE ORDER IF ITS CORRECT
CASHIER WHEN BILL OUT. CASHIER SHOULD GO TO THAT TABLE, DOUBLE
CHECK DRINKS, MENU ETC.
KITCHEN CLEAN AS YOU GOBEFORE THE 2ND SHIFT BREAKTIME.
RECEPTIONIST PREPARE ALL RESERVATIONS
RECEPTIONIST ENDORSE TO OPENING SHIFT FOR PREPARATION
RECEPTIONIST CHECK WELL TO AVOID COMPLAIN
ENDORSEMENT OF CLOSING SHIFT TO OPENING SHIFT
DINING AND CAYGO/CLAYGO RULES BEFORE TAKING A BREAK
TURN OFF THE AIR CONDITIONER/AIR COOLER IN THE
DINING
AREA THAT ARE NOT USED (STATION 4 & 6)
TURN OFF THE AIR CONDITIONER/AIR COOLER IN THE
DINING
AREA THAT ARE NOT USE.
15:20 KITCHEN ENDORSEMENT OF PAR STOCKING ITEMS.
KITCHEN MAKE MUSHROOM ROLLS FOR DINNER.
CLEAN EVERY STATION (BUSHOUT/SCRAPE/SET UP THE
DINING
15:30 TABLE)
DINING SWEPT AND MOP THE FLOOR OR USE STEAM MOP
DINING PREPARE ALL THE UTENSILS FOR THE DELIVERY
CK KITCHEN FOODS READY FOR PICK-UP & DELIVERY TO AYALA
KITCHEN PREPARE ENOUGH VOLUME OF FOODS FOR DINNER
DINING PREPARE SET UP ALL THE TABLES FOR PEAK HOUR AT 5:00
PM
16:00
DINING CHECK ALL THE STOCKS / UTENSILS/DRINKS FOR PEAK
HOUR
CK KITCHEN MAKE CLOSING INVENTORY LISTS & REQUESTS
16:20 KITCHEN IDENTIFY FORECAST OF RESERVE IN THE DINING AREA.
KITCHEN CLEAN AND MOP THE KITCHEN FLOOR, TABLES.
DINING CHECK AIRCON/COOLER IWATA
MAINTAIN CLEANLINESS OF THE STORE/ REST ROOM &
DINING
ALFRESCO AREA
CHECK RESERVATION FOR 5PM ON WARD AND CHECK
DINING TABLE ARRANGEMENT AND SETTINGS AS PER RESERVED
16:30 DINING CHECK/REFILL SIDE STATIONS/MAIN DISH STATIONS
DINING SET UP DONE GETTING READY TO ACCEPT GUEST FOR
5PM
CK KITCHEN CLEAN RESPECTIVE AREAS, TABLES, MEAT SLICER &
PREPARATION AREAS.
CK KITCHEN CONDUCT PROPER ENDORSEMENT
CK KITCHEN CHECK FREEZERS & TEMPERATURES
CK KITCHEN OBSERVE CLEAN AS YOU GO (CLAYGO)
CASHIER CHECK CASH FUND FOR PEAK HOUR
CASHIER ALWAYS CHECK THE CR
KITCHEN PREPARE ALL MEAT SLICE IN THE TROLLEY.
CHECK RESERVATION LOGBOOK AND FOLLOW UP BOOKING
RECEPTIONIST
RECEPTIONIST PREPARE ALL RESERVATIONS
RECEPTIONIST CLEAN RESPECTIVE AREA.
RECEPTIONIST DOUBLE CHECK THE RECEIPTS
RECEPTIONIST OBSERVED CLEAN AS YOU GO.
CHECK THE AIR COOLER IF THERE IS STILL WATER OR NOT.
DINING
CHECK ALL THE AIR CONDITIONER IF BLOWING COLD AIR.
17:00 DINING
DOUBLE CHECKED THE CONDIMENTS AREA AND REFILL AS
DINING
NEEDED.
COORDINATES TO THE KITCHEN AND BAR FOR THE OUT OF
DINING
STOCKS OR UNAVAILABLE ITEMS
MAINTAIN THE CLEANLINESS OF THE STORE & EACH
DINING
STATION ASSIGNED.
CARTS/TROLLEY SHOULD HAVE MEAT AND SAUCES FOR
DINING
PEAK HOUR.
CHECK EVERY TABLES IF THE SET UP IS ALREADY
DINING
PREPARED FOR THE LAST TIME
CK KITCHEN LAST & FINAL CHECK OF THE STORE
CHECK AND LOCK THE GATE
17:30 KITCHEN REFILL CHECK THE CONDIMENTS AND INGREDIENTS.
17:40 KITCHEN RECIEVE & REVIEWS STOCKS DELIVERY.
KITCHEN IDENTIFY OUT OF STOCKS ITEMS FOR DINNER.
ORDERSLIP SHOULD BE WRITTEN BY WAITERS FROM
DINING
18:00 TIME TO TIME
DINING MAINTAIN GOOD CUSTOMER RELATIONS TO OUR GUEST
AND SERVE WELL WITH LOVE AND RESPECT
18:20 KITCHEN REHEAT ALL THE FOODS IF NECESSARY.
18:30 KITCHEN CHECK THE PREP AREA.
CASHIER X READING
19:00
KITCHEN MAINTAIN QUALITY OF FOODS DURING OPERATIONS.
KITCHEN PROPER ENDORSEMENT OF STOCKS.
CHECK THE CUSTOMERS HEAD COUNT IN EVERY TABLE
RECEPTIONIST
19:30
DON’T FORGET TO REMIND THE CUSTOMER ABOUT THE
RECEPTIONIST
HOUSE RULES
DINING CLOSING SHIFT TIME OUT
19:40 KITCHEN MAKE INVENTORY & REQUISTIONS OF STOCKS.
KITCHEN WASH SOME KITCHEN UTENSILS.
RECEPTIONIST ENDORSE WELL TO THE CLOSING RECEPTIONIST
CLEAN AS YOU GO BEFORE LEAVING THE OPENING
RECEPTIONIST
RECEPTIONIST
RECEPTIONIST CHECK THE HEAD COUNT OR RECEIPTS IN LOG BOOK
CASHIER MAKE SURE THAT THE HEAD COUNT
SHOULD BE THE SAME TO RECEPTIONIST
20:00
CASHIER COORDINATE TO THE RECEPTIONIST FOR THE HEADCOUNT
CASHIER MANAGERS CHECK REPORTS & CASH COUNTS
CASHIER TAKE A PHOTO ALL THE RECEIPTS AND SALES REPORT THEN
SEND TO THE BOSS/GC
CASHIER ALL SALES AND GADGETS MUST BE INSIDE THE VAULT AND TAKE
A PICTURE
20:30 KITCHEN REFILL CONDIMENTS BEFORE GOING OUT
KITCHEN CLEAN RESPECTIVE AREA.
21:00
DINING WIPE & SANITIZED THE TABLES AND CHAIR.
21:30 KITCHEN OBSERVE CLEAN AS YOU GO.
KITCHEN ALL MEAT SHOULD BE INSIDE KITCHEN ALREADY
MAKE SURE THE HEAD COUNTS OF THE CASHIER MUST BE
RECEPTIONIST
THE SAME
RECEPTIONIST TURN OFF THE TV FOR LEAVING
RECEPTIONIST PUT INSIDE THE TABLE
RECEPTIONIST ARRANGE THE CHAIRS OUTSIDE
RECEPTIONIST WRITE DOWN THE RESERVATION FOR NEXT DAY
RECEPTIONIST HELP TO THE DINING CLEANING
DINING SWEPT AND MOP THE FLOORS.
DINING REFILL ALL STOCKS.
DINING CLEAN ALL MENU BOARD.
22:00 GAS LINE/GAS BULB SHOULD BE CLOSE AND EXHAUST.
DINING
DINING CLEAN & ARRANGE THE ALFRESCO AREA.
DINING MARKETING LIST AND INVENTORY LIST REPORT.
MAKE SURE ALL AIR CONDITIONER AND AIR COOLER
DINING
OFF.
WEIGH ALL THE WASTE AND CHECK ALL THE
DINING
GARBAGES.
DINING COVER THE ICE CREAM CHILLER.
DINING TAKE PICTURE TO THOSE AREA IS ALREADY CLEAN AND
SEND TO MANAGER.
DINING TURN OFF THE LIGHT
DINING LOCK THE STORE
22:20 KITCHEN WASH ALL KITCHEN UTENSILS.
22:30 KITCHEN CLEAN BURNERS AND GAS STOVE AREAS.
22:35 KITCHEN ARRANGE ALL STOCKS IS FREEZER AND CHILLER.
22:40 KITCHEN CLEAN THE SLICER MACHINE
22:45 KITCHEN CONDUCT WEIGH & VIDEOS OF A KITCHEN WASTE.
22:50 KITCHEN WIPE ALL TABLES, WALLS AND STATION AREAS.
22:55 KITCHEN TURN OFF THE GAS LINE AND EXHAUST
KITCHEN MAKE ENDORSEMENT IN OPENING SHIFT.
23:00 KITCHEN CHECK CHILLER & FREEZER ESPECIALLY TEMPERATURES.
NOTE: SUPERVISOR 1- RONALD S1
SUPERVISOR 2- JONAMAE S2
VICE MANAGER- JIM VM
MANAGER- GIRLIE M
NOTE: HEAD CHEF COOK- RENAN
H-COOK 1- GABBY
H-COOK 2- HOPE
K-STAFF 1-JERELYN
K-STAFF 2- ABEGAIL
KITCHEN SUPERVISOR- JOHN
MAIN DISH 1- REYMAR
MEAT SLICER 1- MARK DOLAR
MEAT SLICER 2- PRINCE
MEAT SLICER 3- CLAUDIO
VICE MANAGER- JIM
MANAGER- GIRLIE
NOTE: CASHIER 1- DJ C1
CASHIER 2- LINDSIE C2
HEAD CASHIER- LORNA HD
VICE MANAGER- JIM VM
MANAGER- GIRLIE M
NOTE: MANAGER - MA’AM GIRLIE
HEAD CHEF COOK - RENAN
H-COOK 1 - KENNETH
H-COOK 2 - RONA
K-STAFF 1 - JESSA
K-STAFF 2 - PABLO
MEAT SLICER 1 - MAJJEL
R1 Check R2 Check
HCC HC1
HC1 HCC
HC1 HC2
HC1 HC2
HCC HC1
KS1 KS2
HC2 KS1
HC1 HC2
HC2 KS1
KS1 KS2
COOK K-SUP
SUP. VM
CASHIER VM
CASHIER VM
CASHIER VM
CASHIER VM
CASHIER VM
COOK VM
SUP. VM
VM M
VM M
VM M
VM M
KS1 KS2
SUP. VM
SUP. VM
SUP. VM
SUP. VM
HC1 HC2
COOK K-SUP
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP VM
VM M
VM M
VM M
COOK VM
KS1 KS2
COOK K-SUP
COOK VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
REC. VM
REC. VM
REC. VM
REC. VM
K- STAFF VM
COOK K-SUP
REC. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
VM M
KS1 KS2
KS1 KS2
HCC MS1
COOK K-SUP
MEAT K-SUP
SLICER
REC. VM
REC. VM
VM M
VM M
MS1 HCC
VM M
K-SUP VM
REC. VM
REC. VM
REC. VM
VM M
VM M
SUP. VM
VM M
K-SUP VM
K-SUP VM
VM M
REC. VM
MS1 KS1
K-SUP VM
SUP. M
SUP. M
SUP. M
VM M
VM M
VM M
VM M
VM M
SUP. VM
CASHIER M
CASHIER M
REC. VM
REC. M
SUP. VM
K-SUP M
CASHIER HC
HC M
CASHIER M
SUP. VM
SUP. VM
SUP. VM
SUP. VM
CASHIER HC
CASHIER HC
HC M
CASHIER HC
CASHIER HC
CASHIER HC
CASHIER HC
K-SUP M
SUP. M
SUP. M
SUP. M
CASHIER M
CASHIER HC
CASHIER HC
HC M
HC M
CASHIER HC
REC. M
REC. M
REC. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
HC1 HC2
CASHIER HC
K-SUP M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
KS1 KS2
HC1 HC2
CASHIER HC
CASHIER HC
HC M
CASHIER HC
CASHIER HC
CASHIER M
CASHIER HC
CASHIER HC
CASHIER HC
CASHIER HC
CASHIER HC
VM M
CASHIER VM
COOK K-SUP
REC. VM
REC. VM
REC. VM
SUP. VM
SUP. VM
SUP. VM
K-SUP M
MEAT K-SUP
SLICER
SUP. VM
SUP. VM
SUP. VM
KS1 KS2
COOK K-SUP
SUP. VM
SUP. VM
HC2 HC1
COOK K-SUP
COOK K-SUP
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. VM
KS1 MS1
HC1 HC2
HC1 KS1
HC1 HC2
CASHIER VM
CASHIER VM
MEAT K-SUP
SLICER
REC. VM
REC. M
REC. M
REC. M
REC. M
SUP. VM
SUP. VM
SUP. VM
SUP. VM
SUP. M
SUP. M
SUP. M
HC1 HC2
HC1 HC2
MAIN DISH K-SUP
K-SUP STORE
CHECK
ER
K-SUP M
SUP. M
SUP. M
COOK M
K-SUP M
HC M
COOK K-SUP
COOK K-SUP
REC. VM
REC. VM
SUP. M
K-SUP M
K- STAFF K-SUP
REC. M
REC. M
REC. M
HC M
HC M
HC M
HC M
HC M
MAIN DISH K-SUP
COOK K-SUP
SUP. M
COOK K- STAFF
MEAT M
SLLICER
REC. M
REC. M
REC. M
REC. M
REC. M
REC. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
SUP. M
K- STAFF M
COOK K- STAFF
K- STAFF K- STAFF
MEAT COOK
SLICER
MEAT K- STAFF
SLICER
MEAT K- STAFF
SLICER
COOK M
COOK K- STAFF
COOK M
- M
- HC
- HC1
- HC2
- KS1
- KS2
- MS1
