Make 1-3 bottles of espresso, depending on needs of the bar (aim for as little as possible!) Make 1 pitcher of ice tea Clean Toast terminal screen Tidy and set up coffee station: dust shelf, clean coffee station and area behind coffee station, three rubber mats surrounding machine, 2 porto filters in machine (cleaned by hand), 2 milk steaming tins, metal grinds dump bucket, milk, stock tea, tidy, fill and organize sugar caddies, tidy serviette bin, tidy and stock tea and creamer tins, stock no more than 2 rolls of register tape If necessary, fill jar with decaf espresso grounds. Rotate grounds: remove old grounds, fill jar with new grounds and then replace old grounds. Fill cooler with ice for wine service, best in a plastic bin for easy cleanup later Fold napkins Light candles Verify your section with host and look at it to make sure ground and seats are clean, silverware is polished, linens are folded nicely.

Polish patio votives, replenish oil lamps Spray and wipe clean the top of the host station and POS screen (use a barely damp cloth on electronics- never spray them directly) Tidy and clean all shelves inside outdoor server station Line trash can Stock no more than 2 register tape rolls, stock pens Stock pepper and salt shakers, tabasco - place on top shelf Stock water bottles, bread plates and water glasses Stock to go boxes, ramekins and bags, silverware (forks, knives, soup spoons, dessert spoons), napkins Fold napkins and polish silverware Aim to be finished with sidework by 5:50 Ask around if someone needs help once finished Ready yourself for service Always verify your section with the host before service - clean chairs, trash, ensure silverware is polished, linens look nicely folded, etc.