Employee Manual

The Biz Caf UNT Retail and Dining Services

By Hanna Gustrin

Table of Contents

TABLE OF CONTENTS
Table of contents ......................................................................................................................................... iii Introduction .................................................................................................................................................. v 1 Opening Procedures.............................................................................................................................. 3 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 2 Enter the Facility ........................................................................................................................... 3 Open the Registers ........................................................................................................................ 3 Make the Starbucks Products ....................................................................................................... 4 Prepare the Sanitizer Bucket......................................................................................................... 4 Fill up Ice ....................................................................................................................................... 5 Set up Equipment.......................................................................................................................... 5 Stock .............................................................................................................................................. 6 Open the Coffee Shop ................................................................................................................... 6

Cashier Procedures ............................................................................................................................... 9 2.1 2.2 2.3 2.4 2.5 Wear Your Uniform ....................................................................................................................... 9 Start Your Shift .............................................................................................................................. 9 Receive a Bank ............................................................................................................................ 10 Stick To the Policies..................................................................................................................... 11 Count the Bank............................................................................................................................ 11

Drink-Making Procedures ................................................................................................................... 15 3.1 3.2 3.3 3.4 3.5 Make Whipped Cream ................................................................................................................ 15 Prepare Dairy Canisters............................................................................................................... 16 Fill up drizzle bottles ................................................................................................................... 18 Date All Products......................................................................................................................... 18 Comply With All Sanitary Policies ............................................................................................... 19

Starbucks Drinks.................................................................................................................................. 23 4.1 Make Hot Drinks ......................................................................................................................... 23 Drip Coffee .......................................................................................................................... 23 Tazo Hot Tea ....................................................................................................................... 24 Espresso............................................................................................................................... 25 Espresso Shots ..................................................................................................................... 25 Lattes................................................................................................................................... 25 Cappuccinos ........................................................................................................................ 25 iii

4.1.1 4.1.2 4.1.3 4.1.4 4.1.5 4.1.6

Table of Contents 4.1.7 4.1.8 4.1.9 4.1.10 4.2 Americanos.......................................................................................................................... 26 Macchiatos .......................................................................................................................... 26 Chai Tea Latte ..................................................................................................................... 26 Hot Coco .............................................................................................................................. 26

Make Iced Drinks......................................................................................................................... 26 Brewed Iced Coffee ............................................................................................................. 26 Tea for the Shaken Iced Teas .............................................................................................. 27 Shaken Iced Tea Lemonade ................................................................................................. 27 Espresso............................................................................................................................... 28 Iced Latte, 16 ounce cups .................................................................................................... 28 Iced Latte, 24 ounce cups .................................................................................................... 29 Iced Americano, 16 ounce cups ........................................................................................... 29 Iced Americano, 24 ounce cups ........................................................................................... 29 Iced Macchiato, 16 ounce cups ........................................................................................... 29

4.2.1 4.2.2 4.2.3 4.2.4 4.2.5 4.2.6 4.2.7 4.2.8 4.2.9

Iced Macchiato, 16 ounce cups ........................................................................................................... 29 4.2.10 4.2.11 4.2.12 5 Iced Chai Tea Latte, both sizes ............................................................................................ 30 Make Alternations............................................................................................................... 30 Frappuccino ......................................................................................................................... 30

Closing Procedures.............................................................................................................................. 33 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.10 5.11 Stock ............................................................................................................................................ 33 Clean ........................................................................................................................................... 34 Check the Ice ............................................................................................................................... 35 Check the Grab n Go .................................................................................................................. 35 Prepare the Dairy Products ......................................................................................................... 36 Take Down the Frappuccino Blenders ........................................................................................ 36 Take Out the Trash ...................................................................................................................... 37 Clean the Espresso Machine ....................................................................................................... 37 Clean the Floors .......................................................................................................................... 39 Close the Registers ...................................................................................................................... 39 Close the Coffee Shop ................................................................................................................. 39

Troubleshooting .................................................................................................................................. 43 6.1 Clean the Espresso Machine ....................................................................................................... 43

Index.................................................................................................................................................... 55

iv

Introduction

INTRODUCTION
The purpose of this manual is to provide the employees of the Biz Caf with all the knowledge they need to perform the work as it is supposed to be performed. It will cover how to open and close the coffee shop, what policies the employees must comply with, all the procedures and how they must be executed, as well as the Starbucks recipes and how to make the drinks. It also contains a troubleshooting section, with instructions on how to clean the Melitta espresso machine. This manual will use color coding for all the sections as follows:

1. Opening Procedures is Gold 2. Cashier Procedures is Blue 3. Drink-Making Procedures is Pink 4. Starbucks Drinks is Green 5. Closing Procedures is Purple 6. Troubleshooting is Gray Warnings are Red, bolded and indicated by this symbol:
This manual assumes that all employees has at least entered the coffee shop and knows where the major parts to it are located, such as the registers, the espresso machine, the coolers, and the sinks. It assumes that at least the first day training has been completed by management, and that a few terms are already known, such as for instance ice machine, Frappuccino blenders, etc. This introduction however contains some pictures for explanation:

Melitta espresso machine:

Coffee brewer:

Red Tap for hot water:

Introduction Soda fountain: Frappuccino Station:

Grab N Go coolers:

Drink coolers:

Sinks in the backroom:

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Opening Procedures

Opening Procedures

1 OPENING PROCEDURES
1.1 ENTER THE FACILITY
1. Open the large gate halfway up so you can enter 2. Turn on the lights 3. Push the coffee and silverware bars out through the gate to their proper positions:

4. Put the covers for the Grab N Go coolers behind the coffee and silverware bars.

1.2 OPEN THE REGISTERS

1. Put your bank in your register to where it looks like this:

2. Sign in with your cashier ID and code.

Opening Procedures

1.3 MAKE THE STARBUCKS PRODUCTS

1. 2. 3. 4. Make the Tazo iced tea (See section 4.2.2). Brew the iced coffee (See section 4.2.1). Brew drip coffee (See section 4.1.1). Make the teas for shaken iced tea (See section 4.2.3).

1.4 PREPARE THE SANITIZER BUCKET

1. 2. 3. 4. Fill the sanitizer bucket halfway up with sanitizer water. Pour a small scoop (6 ounces) of bleach into the sanitizer bucket. Put 3-4 new blue rags in the sanitizer bucket. Place the sanitizer bucket under the counter sink next to the Frappuccino station.

Opening Procedures

1.5 FILL UP ICE

1. 2. 3. 4. Grab a large ice bucket in the backroom from the bottom shelf. Use the large white ice scoop placed inside the ice machine to fill the bucket up with ice. Fill the soda fountain up to the rim with ice. Fill the ice bin up to the rim with ice.

1.6 SET UP EQUIPMENT

1. Screw on the nozzles for the soda fountain. 2. Make sure the espresso machine was filled up the previous night properly with espresso beans, powdered milk, and chocolate powder. 3. Retrieve the following equipment from the backroom: - Ice container for whipped cream - Drip trays - Ice scoops - Frappuccino measuring cups - Blenders 4. Place all items on the counter, in their right spots:

Opening Procedures

1.7 STOCK
5. Count all products delivered and record on the sheets provided by management. 6. Stock Grab N Go products. 7. Stock bagels and pastries, like this:

1.8 OPEN THE COFFEE SHOP

8. Turn on the music, found on the shelf to the right of the door in the backroom, and set it to a permitted station (60s, 70s, and 80s genre). 9. Open the gates at 7.25 oclock.

Cashier Procedures

Cashier Procedures

2 CASHIER PROCEDURES
2.1 WEAR YOUR UNIFORM
1. Be in your complete, neat clean uniform before clocking in for your scheduled shift, consisting of the following: - Black pants (no black jeans or black leggings are allowed) - Black socks - Uniform shirt - Uniform ball cap or visor - Approved safety shoes (closed heel and toe, non-slip) - Nametag

2.2 START YOUR SHIFT

1. 2. 3. 4. 5. 6. 7. Be on time for your scheduled shift. Do not wear jewelry, acrylic nails, or nail polish. Cover any tattoos you might have. Keep your hair business professional, neat clean, and groomed. Put your hair up if it is long enough. Wash your hands before you start your shift. Clock in at the food pavilion by swiping your card and signing in on the sheet.

Cashier Procedures

2.3 RECEIVE A BANK

8. Count your bank in the Cash Office at the food pavilion, and verify that it contains the following: - $1 bills = $100 - $5 bills = $100 - Quarters = $30 - Dimes = $10 - Nickles = $6 - Pennies = $4

9. 10. 11.

Sign for your bank in the presence of a manager. Make sure the bank is correctly counted before you sign. Keep your bank covered when walking over to the Biz Caf. Set up your designated register by logging in and filling the cash drawer:

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Cashier Procedures

2.4 STICK TO THE POLICIES

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Wear your identifying name tag at all times. Ring in all sales immediately. Ring in sales accurately at all times. Notify a manager immediately if a customer complains there has been an error with change. Provide receipts to all customers for each transaction. Keep copies of all receipts, resulting from any type of card payments, in the basket beside your register. Throw away copies of all receipts resulting from cash payments. Close the register drawer between each transaction. Do not leave the register unattended with the key in. Do not let anyone else use your register drawer during your shift when you are logged in. Document any over-rings and voids approved and executed by management. Do not accept personal checks. Do not keep any personal items by the cash drawer. Do not have personal conversations while at the register. Do not eat or drink anything behind the register.

2.5 COUNT THE BANK

1. 2. 3. 4. 5. 6. Logout from your register drawer. Put all the money in your bank bag, with all the coins separated into the small plastic sacks within. Include all your saved receipts in the bank bag. Keep your bank covered when walking back to the Food Pavilion. Count closing cash in the presence of a manager in the Cash Office. Sign daily cash report.

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Drink-Making Procedures

Drink-Making Procedures

3 DRINK-MAKING PROCEDURES
3.1 MAKE WHIPPED CREAM
1. Pump 4 oz. (8 pumps) of Vanilla syrup into the stainless steel container:

2. Add heavy whipping cream up to the maximum fill line on the outside of the container:

Make sure the white, plastic gasket is in the lid before screwing it on. 3. Screw the lid onto the container. 4. Put a charger bullet into a charger tube:

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Drink-Making Procedures

5. 6. 7. 8. 9. 10.

Screw the charger tube on until you hear gas enter the container. Shake the container sternly, upside-down as well. Remove charger tube. Be careful when removing the charger tube, some air will slip. Throw the empty charger bullet away. Place the completed whipped cream container immediately in the fridge. Make sure you place the newly made whipped cream behind the previous made ones:

3.2 PREPARE DAIRY CANISTERS

1. Fill the 2% milk canisters up with 2% milk from the fridge in the backroom:

2. Place the filled milk canisters on the bottom shelf in the fridge. 3. Make sure to place the newly filled canisters behind previously filled ones:

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Drink-Making Procedures

4. Fill the half n half canisters up with half n half from the fridge in the backroom. 5. Place the filled half n half canisters on the second shelf in the fridge. 6. Make sure to place the newly filled canisters behind previously filled ones:

7. Leave clean soy milk canisters empty on the bottom shelf in the fridge until one is needed. 8. Fill one soy canister up with soy milk from the open container on the bottom shelf, when needed. 9. Date the soy canister you filled up accordingly (See section 3.4):

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Drink-Making Procedures

3.3 FILL UP DRIZZLE BOTTLES

1. Find drizzle bottles in the backroom on the drying shelf to the right of the coffee:

2. Date the bottle with a day-of-the-week sticker, accordingly (SEE SUBSECTION). 3. Fill the bottle up completely with sauce from the opened bottles at the Frappuccino station.

3.4 DATE ALL PRODUCTS

1. 2. 3. 4. 5. 6. 7. 8. 9. Date all products immediately when they are opened. Follow FIFO (first in, first out) and use the items that expire sooner first. Date new sauces and syrups with the date of when it was opened. Date drizzle bottles with the date of 5 days from when they were filled up. Date new containers of chai and chocolate chai with the date of 7 days from when they were opened. Date new containers of soymilk with the date of 7 days from when they were opened. Date canisters of soymilk taken out of the fridge with a day-of-the-week sticker, with the time four hours from when it was taken out. Date canisters of 2% milk taken out of the fridge with a day-of-the-week sticker, with the time four hours from when it was taken out. Date canisters of half n half taken out of the fridge with a day-of-the-week sticker, with the time four hours from when it was taken out.

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Drink-Making Procedures

3.5 COMPLY WITH ALL SANITARY POLICIES

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Keep the red sanitizer bucket fresh and change out the water as soon as the water is not clear. Keep your workstation clean and organized during your shift. Wash your hands before and after every task. Wash your hands after every bathroom visit. Do not eat or drink in your work station. Do not leave any containers open, without a lid or cap closed. Do not leave any scoops in the powdered milk after filling up the espresso machine. Do not leave the small ice scoops in the ice bin. Place the big ice scoop in its holder in the ice machine after using it. Sanitize the big ice scoop every 4 hours. Sanitize all pumps before attaching them to new syrup- and sauce containers. Do not touch any cups or lids on the inside.

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Starbucks Drinks

Starbucks Drinks

4 STARBUCKS DRINKS
4.1 MAKE HOT DRINKS
Be careful when making hot drinks, and do not burn yourself. 4.1.1 Drip Coffee 1. Make sure the coffee pot is empty before starting to brew, or it will overflow.

2. Empty the brewing basket in the coffee brewer.

3. Insert a coffee filter, found in the cabinet under the coffee brewer, into the brewing basket. 4. Empty into the filter one bag of the brew coffee about to be made: Pike Roast, Verona Dark Roast, or Veranda Blend. 5. Put the filled brewing basket back in the coffee brewer.

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Starbucks Drinks 6. Place the coffee pot, designated for the particular roast being made, under the brewer with an unscrewed lid. 7. Make sure the left button on the coffee brewer is set to half brew. 8. Press BREW.

9. Place a timer set to 2 hours, on the coffee pot once it starts brewing.

4.1.2 Tazo Hot Tea 1. Ask the customer what flavor of hot tea he/she would like: Caffeinated teas: Chai (black) Earl Grey (black) Awake English Breakfast (black) China Green Tips (green) Green Ginger (green) Zen (green)

Decaf teas: Decaf Lotus Blossom (green)

Caffeine-free teas: Wild Orange (red) Passion (red) Refresh mint (red)

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Starbucks Drinks Calm Chamomile (red)

2. Provide the customer with a cup with sleeve and lid, as well as two tea bags with each purchase. 4.1.3 Espresso

4.1.4 1. 2. 3. 4.1.5 1. 2. 3. 4. 4.1.6 1. 2. 3. 4.

Espresso Shots Put a cup with a sleeve on the espresso machine. Press Single, as many times as the amount of shots needed. Put a lid on if serving the shot to a customer. Lattes Put a cup with a sleeve on the espresso machine. Press Latte. Stir with the long spoon found in the cup to the left of the machine. Put a lid on at all times before serving. Cappuccinos Put a cup with a sleeve on the espresso machine. Press Cappuccino. Stir with the long spoon found in the cup to the left of the machine. Put a lid on at all times before serving.

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Starbucks Drinks 4.1.7 1. 2. 3. 4.1.8 1. 2. 3. 4. 5. Americanos Put a cup with a sleeve on the espresso machine. Press Americano. Put a lid on at all times before serving.

Macchiatos Fill a cup with a sleeve on it, with four pumps of Vanilla syrup. Place the cup on the espresso machine. Press Latte. Let the milk flow into the cup until done. Use the large, round spoon, found in the cup to the left of the espresso machine, to layer the espresso shots flowing after the milk. 6. Do not stir. 7. Top with drizzle according to the flavor ordered. 8. Put a lid on at all times before serving.

4.1.9 Chai Tea Latte 1. Fill a cup with a sleeve on it, halfway up with Chai Tea mix, found on the shelf to the left of the espresso machine. 2. Place the cup on the espresso machine. 3. Press Hot milk. 4. Stir the drink, using the long spoon found in the cup to the left of the espresso machine. 5. Put a lid on at all times before serving. 4.1.10 Hot Coco 1. Fill a cup with a sleeve on it with hot coco from the hot coco urn, found on the counter behind the registers. 2. Top it with whipped cream, found in the small ice box to the right of the Frappuccino station, if the customer wanted whipped cream.

4.2 MAKE ICED DRINKS

Be careful when making espresso used in cold drinks, and do not burn yourself. 4.2.1 1. 2. 3. 4. 5. 6. 7. 8. Brewed Iced Coffee Empty the brewing basket in the coffee brewer. Insert a coffee filter, found in the cabinet under the coffee brewer, into the brewing basket. Empty into the filter one bag of the iced coffee blend, found in the backroom. Put the filled brewing basket back in the coffee brewer. Fill the iced coffee urn with one pitcher, found in the backroom, filled to the edge with ice. Place the iced coffee urn under the brewer with the lid lifted and set aside. Make sure the left button on the coffee brewer is set to half brew. Press BREW.

26

Starbucks Drinks

4.2.2 Tea for the Shaken Iced Teas 1. Find the large tea bags in the cabinet under the coffee brewer, in cardboard boxes labelling which kind of tea it is: - Green tea (Zen) - Black tea - Passion tea 2. Put one tea bag in the pitcher assigned to the flavor you are making. 3. Fill the pitcher up with filtered hot water from the red tap. 4. Remove the tea bag from the pitcher after five minutes.

4.2.3 1. 2. 3. 4. 5. 6. 7. 8. 9.

Shaken Iced Tea Lemonade Grab a measuring shaker cup with a lid, found on the shelf to the right of the hot teas. Fill the cup up to the first line, according to the size of the drink, with the tea from a pitcher. Fill the cup up to the second line, according to the size of the drink, with lemonade or water, depending on which was requested by the customer. Put 4-6 pumps, according to the size of the drink, of Classic syrup into the cup, if the customer requested the drink to be sweetened. Fill the cup to the last line, according to the size of the drink, with ice. Put the lid on the cup and make sure it clicks. Shake the drink well for a few seconds. Pour the drink into the serving cup provided by the cashier who received the order. Serve the drink.

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Starbucks Drinks

4.2.4

Espresso

4.2.5 Iced Latte, 16 ounce cups 1. Put 2 pumps of sauce, or 4 pumps of syrup, in the bottom of the serving cup, if the customer wanted the drink flavored. 2. Set the cup on the espresso machine and press Single 2 times. 3. Stir the espresso shots as they pour into the cup with the long spoon found in the silver cup to the left of the espresso machine. 4. Make sure the syrup or sauce is completely dissolved into the coffee. 5. Fill the cup 2/3rds up with 2% milk. 6. Fill the cup to the rim with ice. 7. Put a flat lid on top. 8. Cover the straw-hole in the lid and shake the cup. 9. Serve the drink.

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Starbucks Drinks 4.2.6 Iced Latte, 24 ounce cups 1. Put 3 pumps of sauce, or 5 pumps of syrup, in the bottom of the serving cup, if the customer wanted the drink flavored. 2. 2. Set the cup on the espresso machine and press Single 3 times. 3. Stir the espresso shots as they pour into the cup with the long spoon found in the silver cup to the left of the espresso machine. 4. Make sure the syrup or sauce is completely dissolved into the coffee. 5. Fill the cup 2/3rds up with 2% milk. 6. Fill the cup to the rim with ice. 7. Put a flat lid on top. 8. Cover the straw-hole in the lid and shake the cup. 9. Serve the drink. 4.2.7 1. 2. 3. 4. 5. 6. 4.2.8 1. 2. 3. 4. 5. 6. 4.2.9 1. 2. 3. 4. 5. Iced Americano, 16 ounce cups Set the cup on the espresso machine and hit Single 3 times. Fill the cup 2/3rds up with cold filtered water. Fill the cup to the rim with ice. Put a flat lid on top. Cover the straw-hole in the lid and shake the cup. Serve the drink. Iced Americano, 24 ounce cups Set the cup on the espresso machine and hit Single 3 times. Fill the cup 2/3rds up with cold filtered water. Fill the cup to the rim with ice. Put a flat lid on top. Cover the straw-hole in the lid and shake the cup. Put a lid on at all times before serving.

Iced Macchiato, 16 ounce cups Put 4 pumps of Vanilla syrup in the bottom of the cup. Fill the cup 2/3rds up with 2% milk. Put half a scoop of ice in the cup. Set the cup on the espresso machine and press Single 2 times. Layer the espresso shots as they pour into the cup, by using the large, round spoon, found in the cup to the left of the espresso machine. 6. Do not stir. 7. Top with the drizzle according to the flavor ordered. 8. Serve the drink.

Iced Macchiato, 16 ounce cups 1. Put 6 pumps of Vanilla syrup in the bottom of the cup. 2. Fill the cup 2/3rds up with 2% milk. 3. Put half a scoop of ice in the cup. 4. Set the cup on the espresso machine and press Single 3 times.

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Starbucks Drinks 5. Layer the espresso shots as they pour into the cup, by using the large, round spoon, found in the cup to the left of the espresso machine. 6. Do not stir. 7. Top with the drizzle according to the flavor ordered. 8. Serve the drink. 4.2.10 Iced Chai Tea Latte, both sizes 1. Fill the cup up with ice. 2. Fill the cup 2/3rds with chai, or chocolate chai, from the containers found on the shelf to the right of the hot teas. 3. Fill the cup to the rim with 2% milk. 4. Put a flat lid on top. 5. Cover the straw-hole in the lid and shake the cup. 6. Serve the drink. 4.2.11 1. 2. 3. 4. 5. 4.2.12 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Make Alternations Change out the 2% milk to soy milk in any of the iced drinks, if a customer so wishes. Put whipped cream on top of any iced drink if a customer so wishes. Change the flat lid to a dome lid if you are putting whipped cream on the drink. Put more sauce/syrup in the cup if a customer has paid for extra. Put less sauce/syrup in the cup if a customer so wishes. Frappuccino Pump 3 pumps of Frappuccino mix into the measuring cup in front of the mix. Fill the cup to the first line with milk. Pour the contents of the cup into a pitcher. Pump 3 pumps of coffee base into the pitcher. Pump 2 pumps of sauce into the pitcher, in the flavor ordered by the customer. Pour one scoop of ice into the pitcher. Place the pitcher with a lid on top in the blender machine. Press the button labelled 1 at the far left side on the machine. Put drizzle of the flavor ordered into a serving cup. Pour the contents of the pitcher into the serving cup. Top with whipped cream and drizzle. Put a lid on at all times before serving.

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Closing Procedures

Closing Procedures

5 CLOSING PROCEDURES
5.1 STOCK
1. Stock the beverage coolers when starting your closing shift. 2. Stock everything throughout the shift. 3. Make sure everything in the caf is completely stocked before you leave, looking like this:

Candy:

Chips:

Soy sauce & chopsticks:

Dressing:

Cream cheese:

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Closing Procedures Cereal: Milk pints:

5.2 CLEAN
1. Empty and clean all coffee pots. 2. Wipe down all lower cabinets in the entire caf, both inside and outside. 3. Clean the syrup station, including all individual syrup bottles:

4. Clean all countertops. 5. Wipe the doors of the beverage coolers with glass cleaner. 6. Put all soda nozzles from the soda station into a cup of soap and hot water, to let soak overnight:

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Closing Procedures Do not push the soda indicators after having removed the nozzles, or soda will spray everywhere.

5.3 CHECK THE ICE

1. 2. 3. 4. 5. 6. Roll the ice bin outside. Drain the bin by turning the screw at the bottom. Roll the bin back into place when no more water is running. Fill the ice bin completely with ice. Wipe off the ice bin. Fill the soda station completely with ice.

5.4 CHECK THE GRAB N GO

1. Check all sellable products for outdated items. 2. Mark down all sellable products as follows: - Put a green 25%-off sticker on all products that were received on the current date, that is are without any sticker already on them. - Put a red 50%-off sticker on all products that were received on the day before the current date, that is are already having a green 25%-off sticker on them, which must be covered by a red sticker. - Throw out all the products received two days before the current date, that is are already having a red 50%-off sticker on them.

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Closing Procedures 3. Throw away all remaining sushi. 4. Mark all throwaways on the waste log, found in the cabinet under the espresso machine:

5. Wipe down the Grab n Go coolers.

5.5 PREPARE THE DAIRY PRODUCTS

1. 2. 3. 4. Make whipped cream for all empty carafes (See section 3.1) Fill all milk canisters up with 2% milk (See section 3.2). Fill all half n half canisters up with half n half (See section 3.2). Leave soy milk and lemonade canisters empty in the fridge in the backroom.

5.6 TAKE DOWN THE FRAPPUCCINO BLENDERS

1. Take apart both Frappuccino blenders, like this:

2. 3. 4. 5.

Clean all parts not connected to the wall in the back room. Let those parts stay in the backroom overnight. Wipe off the bases of the blenders (those connected to the wall) with a rag. Clean all other equipment necessary for Frappuccinos in the backroom.

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Closing Procedures

5.7 TAKE OUT THE TRASH

1. Throw all garbage out, including the trash bags in the backroom and by the entrance, in the trash bin in the storage room. 5. Throw all cardboard boxes, broken up and flatted out, in the recycle bin in the storage room. 6. Wipe off the base of the two trash cans in the caf.

5.8 CLEAN THE ESPRESSO MACHINE

1. Run the operator cleaning system by following the instructions (See section 6.1). Make sure to follow all instructions for the espresso machine exactly, or it will break. 2. Open the espresso machine with the key on the left side:

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Closing Procedures 3. Take apart the pieces as indicated by the following instructions:

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Closing Procedures 4. 5. 6. 7. 8. 9. 10. 11. 12. Let the loose parts soak in a pitcher filled halfway up with hot water. Find the espresso beans in the cabinet under the machine. Open the top lock of the machine. Pour beans down the left hole until it is full. Use a scoop to fill up the milk container with powdered milk in the backroom. Use another scoop to fill up the chocolate container with chocolate powder in the backroom. Leave both containers on the counter overnight. Wipe off the whole machine, everywhere inside and out. Close the machine.

5.9 CLEAN THE FLOORS

1. 2. 3. 4. 5. Sweep the floors thoroughly, including the backroom. Fill the mop bucket up with 3 pitchers of hot water from the red tap. Pour 2 scoops (8-ounce scoops) filled with bleach into the mop water. Mop the floors. Put up a wet floor sign every time you mop, for safety. Dump the mop water out once mopping is complete.

5.10 CLOSE THE REGISTERS

7. Count the cashier banks (See section 2.5). 8. Put the bank bags into the safe.

5.11 CLOSE THE COFFEE SHOP

9. 10. 11. 12. Turn off the lights and music. Pull the coffee and silverware bars into the coffee shop aisle. Close both gates. Throw the keys through the gate, far enough to where no one can reach them.

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Troubleshooting

Troubleshooting

6 TROUBLESHOOTING
6.1 CLEAN THE ESPRESSO MACHINE
1. If the machine is having trouble, or displaying a symbol, use the following pages as a guide:

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Troubleshooting

44

Troubleshooting

45

Troubleshooting

46

Troubleshooting

47

Troubleshooting

48

Troubleshooting

49

Troubleshooting

50

Troubleshooting

51

Index

Index

7 INDEX
2% milk, 16, 18, 28, 29, 30, 38 Americanos, iv, 26 Backroom, ix, 5, 6, 16, 17, 18, 26, 38, 39, 42 Bank, 3, 10, 11, 42 Bars, 3, 42 Beans, 5, 42 Bin, 5, 19, 37, 39 Bleach, 4, 42 Blenders, vii, 38, 39 Brewer, vii, 23, 24, 26, 27 Bucket, 4, 5, 19, 42 Caf, 35, 36, 39 Caffeinated, 24 Caffeine-free, 24 Cappuccinos, iv, 25 Cash Office, 10, 11 Cashier ID, 3 Cashier Procedures, iii, vii, 9 Cereal, 36 Chai, iv, 24, 26, 30 Charger, 15, 16 Chocolate powder, 5, 42 Closing Procedures, iv, vii, 33, 35 Coco, iv, 26 Coffee, iii, iv, v, vii, 6, 23, 26, 42 Coolers, vii, viii, ix, 3, 35, 36, 38 Counter, 4, 5, 26, 42 Cream cheese, 35 Dairy, iii, iv, 16, 38 Date, iii, 17, 18 Decaf, 24 Drawer, 10, 11 Dressing, 35 Drink-Making Procedures, iii, vii, 13, 15 Drip, 4 Drip trays, 5 Drizzle, iii, 18, 26, 29, 30 Espresso, vii, 5, 19, 25, 26, 28, 29, 30, 38, 39, 42 Filter, 23, 26 Food pavilion, 9, 10 Frappuccino, iv, vii, viii, 4, 5, 18, 26, 30, 38 Gate, 3, 42 Grab N Go, viii, 3, 6 Half n half, 17, 38 Hot, iii, iv, 23, 24, 26 Ice, iii, iv, 5, 37 Iced, 4, 26, 30 Lattes, iv, 25 Lemonade, iv, 27 Lights, 3, 42 Macchiatos, iv, 26 Melitta, vii Mop, 42 Music, 6, 42 Nozzles, 5, 36, 37 Opening Procedures, iii, vii, xi, 3 Pike, 23 Pints, 36 Pot, 23, 24 Powdered milk, 5, 19, 42 Rags, 4 Red Tap, vii Register, 3, 10, 11 Sales, 11 Sanitizer, 4, 19 Sauce, 18, 19, 28, 29, 30, 35 Scoop, 4, 5, 19, 29, 30, 42 Serving, 25, 26, 28, 29, 30 Shaken, 4 Shelf, 5, 6, 16, 17, 18, 26, 27, 30 Shift, 9, 11, 19, 35 Shots, iv, 25 Silverware, 3, 42 Sinks, ix Soda fountain, 5 Soda fountain, viii Soy, 35 Soy milk, 17, 30, 38 Starbucks Drinks, iii, vii, 21, 23 Sticker, 18, 37, 38

55

Index Stock, iii, iv, 6, 35 Syrup, 15, 19, 26, 27, 28, 29, 30, 36 System, 39 Tazo, iii, 4, 24 Tea, 4, 24, 25, 27 Timer, 24 Transaction, 11 Trash, iv, 39 Uniform, 9 Veranda, 23 Verona, 23 Wash, 9, 19 Whipped cream, 5, 16, 26, 30, 38 Wipe, 36, 37, 38, 39, 42

56