Today we are going to talk about your restaurant checklists and why they aren’t cutting the mustard. It’s a pretty simple fix and I explain how in today’s video.
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I want to read you a quick story that relates to a huge problem with your restaurant checklist. I actually just had this conversation this morning and I probably have this same conversation two to three times a week with people. First I want to read the story and then I want to talk about the problem with your checklists.
The Story: Whose Job Is It Anyway?
This is a little story about four people named: Everybody, Somebody, Anybody and Nobody.
There was an important job to be done and Everybody was sure that Somebody would do it.
Anybody could have done it but Nobody did it.
Somebody got angry about that because it was Everybody’s job.
Everybody thought that Anybody could do it, but Nobody realized that Everybody wouldn’t do it.
It ended up that Everybody blamed Somebody when Nobody did what Anybody could have done.
Lesson Learned: Problem with Your Checklist
Generally speaking here it’s the problem with your checklist: you are likely using a checklist that is laminated with a grease pen – that’s a big problem. But the bigger problem is that likely your checklist is something like “Kitchen Setup”, “Kitchen Opening”, “Kitchen Cleaning”, “Front of the house opening” or “Front of the house cleaning”. Wrong!
When it is assigned to everybody, nobody will do it. When it is something that everybody, anybody or somebody will do, then nobody will do it. Checklists have to be assigned to a particular station! If you have two people who work that station, then divide that station in half and divide their list in half. If you have two Cashiers, you can’t just create a Cashier Opening checklist. Rather, you need a Cashier 1 checklist and a Cashier 2 checklist so they know their exact responsibilities. If you have three cashiers, you need a checklist for Cashier 1, 2, and 3.
But if some days you only have Cashier 1 and 2, well then guess what…1 has to cover part of 3’s checklist and 2 will have to cover part of 3’s as well. And you’ll need a dividing line on that checklist so that way they know that 1 is responsible for the top half and the other is responsible for the bottom half. If there is only one cashier then they may have to do all three.
The point is when you assign something that anybody can do and you assign it to everybody, then nobody will do it at all. Have a wonderful day!
