I've been a part of the industry for ten years and have noticed that the cleaning schedules, duties and responsibilities vary from shop to shop -- sometimes for better, sometimes for worse.

At my current shop, we run a pretty tight ship when it comes to cleaning -- first impressions are everything and a clean cafe and clean workspace can say a lot about an establishment and the baristas that work there, but i also feel that it warrants pride and boost morale.

We have a list of duties that have to get done every shift (opening duties, midshift, shift change and closing), a list of items and tasks that have to get done daily, and then every week we do a deep clean. I was wondering what the cleaning schedules and duties are at other cafes, and how they are maintained and implemented.

There was a really good article about cleaning schedules in barista mag awhile ago that was pretty noteworthy that inspired a lot of what we do now.

let's compare notes!

Tags: cafe, cleaning, duties, schedules, work

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We have a daily cleaning sheet that is a checklist and has four categories: Opening, shift change, pre-closing, post-closing. On top of that a weekly cleaning list that has a few "bigger tasks" that should be done 1-3 times a week on a specific day.

Lastly, we have an equipment maintenance reference chart that notes cleaning schedules for grinders, espresso machines, brewers, and airpots. This lists tasks from per drink, per shift, daily, weekly, monthly, and semi-annually. There are some trivial things on there like cleaning and drying the portafilter before dosing into it, but it is helpful to have written down an laminated in a shop. IMO, i think its most useful to write down the date of burr changes, water softener charges, and filter replacements.
Ours isn't written down because we just aren't that type of shop (although, honestly we probably should be). Cafiza backflush twice a day, group parts soak every other night (overnight), steam pitchers soaked overnight in a Rinza/Cafiza bath once a week, portafilters soaked everynight, airpots filled with Cafiza and their "wand assemblies" soaked overnight once a week... um... I have maintenance things like burrs worked into my Excel spreadsheet that I use for ordering (on an "If/then" equation)... I guess we just clean things when we know they need to be cleaned. Certain tasks are done on certain days of the week and we just know these things.

-bry
your shop sounds like a dream come true! I can't tell you how much I try to get the message through to my baristas.... I've made lists, schedules, I train, I delegate chores...and it's clean, but I end up doing most of the dirty work :/ I guess I'd need some help in the same category, eh?
for awhile it seemed like i was doing the brunt of most of the work! but when it comes down to it, it's a combination of delegation and priorities. i think that having a passion about one's job as a barista and being enthusiastic about coffee should carry over to other aspects of the job (like cleaning!) i do barista/employee evaluations every month (and every 2 weeks if i have to reinforce any issues) which helps gets a dragging staff back into shape. the bottom line is that schedules, lists and chore delegation can only go so far when it's not reinforced -- which is when you end up having to do a lot of the grunt work yourself.

in a few weeks i'm going to be having a cleaning/training meeting with my baristas to show them the expectation of the work that's expected when they aren't on bar. there has to be some positive and negative reinforcement to get things done... at least that what i've learned from experience.

Kat Nunez said:
your shop sounds like a dream come true! I can't tell you how much I try to get the message through to my baristas.... I've made lists, schedules, I train, I delegate chores...and it's clean, but I end up doing most of the dirty work :/ I guess I'd need some help in the same category, eh?

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