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Permalink Reply by Matt Swenson on February 4, 2009 at 2:34pm

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.

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Permalink Reply by Bryan Wray on February 4, 2009 at 4:11pm

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

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Permalink Reply by Kat Nunez on February 4, 2009 at 4:20pm

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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Permalink Reply by M on February 4, 2009 at 6:23pm

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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Permalink Reply by Jen on May 31, 2016 at 7:13am

Could anyone possibky share their cleaning schedules with me please. I am just opening a shop & think its really a good idea that everyone has clear guidance so it ensures consistency whoever is on shift

thank you

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Permalink Reply by mali sunan on July 20, 2016 at 4:25pm

Seems like you have got a great culture and shop. Would love to come check you guys out!

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