Classify side-station improvement actions into the 5S categories.
Sort each side-station action into the matching 5S step. Sort Set in order Shine Standardize Sustain Remove old brunch inserts and dead gift-card sleeves from the drawer Move rarely used banquet coffee urn parts to labeled storage Place ramekins and teaspoons at hand height because servers reach for them every table turn Add shelf labels and max/min par lines for napkins, lids, and straws Deep clean syrup residue so new spills are visible immediately Post a closing photo showing exactly how the station should look Add station reset to the opener and closer checklist Assign the lead server to check…
Sign up free — one personalized lesson every day, matched to your role and goals.
Already have an account? Sign in