Restaurant Closing Shift: 7 Checks Before Lock-Up

The last table leaves. The shift isn't over until these seven checks are complete.

Store food safely

Check labels, safe cooling, covered storage and required holding temperatures.

Clean and sanitise work areas

Follow approved procedures for contact surfaces, utensils and service stations.

Check stock and waste records

Log significant shortages, spoiled ingredients and items needing attention.

Complete authorised cash checks

Reconcile payments and POS records without exposing customer or payment data.

Follow equipment shutdown rules

Use site-approved shutdown steps; never bypass safety or ventilation requirements.

Report hazards before leaving

Flag leaks, faults or unsafe conditions and escalate urgent risks to the responsible lead.

Make the final handover

Record unfinished tasks, tomorrow's priorities and who is responsible for follow-up.

Make your next move.

Explore the full guide for hospitality tips and practical examples.

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