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!
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