餐廳或咖啡館營運手冊

SOP-02: Closing the café

Purpose	Leave the café clean, safe and ready for the morning shift
Who	The closing barista; the shift lead signs off
When	Start at 5:30 pm, doors locked at 6:00 pm, finished by 6:45 pm
You need	Closing checklist sheet, till key, cleaning caddy, blue cloths

Before you start

Warning: Never switch off the main power at the wall. The fridges and the alarm run on the same board.

Steps

1. At 5:30 pm, turn the door sign to "Last orders". Customers already inside can stay until 6:00.
2. Switch the coffee machine to rinse mode. Press and hold the cup button for 5 seconds. You should see: "RINSE" flashing on the display and hot water running through both group heads for about 2 minutes.
3. Take out the portafilters and soak them in the black container with one cleaning tablet. Leave them for 20 minutes.
4. Move cakes and sandwiches to the back fridge. Label anything opened today with today's date and "Use by tomorrow".
5. Record the fridge temperatures on the log sheet. You should see: between 1 °C and 5 °C. If a fridge shows above 5 °C, go to step 12 first.
6. At 6:00 pm, lock the front door and turn the sign to "Closed".
7. Close the till. Press MENU, then "End of day", then "Z report". You should see: the report printing with today's total. Do not count the cash at the counter; take the drawer to the office.

(Steps 8–14: floors, bins, alarm and handover note.)

If something goes wrong

Problem	What to do
Fridge above 5 °C	Move food to the second fridge, note the time and temperature, message the shift lead
Z report does not print	Replace the paper roll; if it still fails, write the total from the screen and photograph it
Alarm will not set	Check the back door is fully shut; the alarm will not arm with it open

Sign-off

Closing barista: name, time. Shift lead: initials.

Last reviewed: [date]. Review again when the coffee machine or till is replaced.