Drinks 3

Pro Tips:

• If door or a runner calls for a dessert make sure to give them a time estimate, such as “15 seconds!” 

• If a dessert is called for by the door , immediately put it on the counter without the sticker when finished and say “_____ ready!” This is so the dessert gets out quickly since the guest is already at the door. Once you put that dessert on the counter you can bump the sticker and throw it away.

• Always check that desserts are clean and free from stickiness. If they are sticky, wipe them down before placing them on the counter.

• In between waves:

  • Wipe down the ice cream machine

  • Check ice cream levels and refill if needed

  • Ask for a new shakebase if needed

  • Refill all cups, lids, and coffee sleeves

  • Refill the fruit dispensers, chocolate syrup, oreos, and seasonal ingredients

  • Refill cherries

• 3rd drinks is a semi-gopher position for the drinks station. You should be on the lookout for low ice levels, replacing cup boxes, low carrier levels, refilling the tea urns and lemonade machines, and other general stocking needs.

• Follow the ice machine schedule and get ice from the correct machine so that ice levels can be replenished throughout the day. 

• Make sure that the dessert station fridge is stocked and clean on the inside. A stocked fridge consists of:

  • 3 milks

  • 5 half-and-half

  • 5 whip cream

  • 1 cherry container

  • Lemons

  • 1 gallon each of sweet tea, unsweet tea, lemonade, and diet lemonade on the bottom level.

• It is 3rd drink's responsibility to ensure that gallons are stocked throughout the day. When making a gallon always put the correct sticker on the side with the handle point to the right before filling the gallon. Make sure to replenish whenever a gallon is sold.

• Make sure ice cream cups and cones are weighed to 4.3oz