Opening Checklist
Prepare for service consistently.
Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made
The Open buttons send the prompt text as currently shown below to that site only when you click. Fill in the placeholders first.
[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it (what [VERIFY] means).
Create an opening checklist. Venue type and layout: [VENUE_LAYOUT]. Equipment and areas: [EQUIPMENT_AREAS]. Opening time and staff: [OPENING_STAFF]. Write a checklist by area (front of house, kitchen, bar, restrooms, outdoor) in time order with times, responsible role, and a sign-off column. Include safety checks, equipment on, temperature checks recorded as my procedure states, cleanliness walk-through, float and till checks, and a pre-service briefing. Add a column for issues found and actions. Mark food safety and temperature requirements as items to confirm with the local authority [VERIFY] for [JURISDICTION], and provide a version for a small team with fewer staff. Also add a short list of what to do if something is not working at opening time, who to call, and how to adjust service, and a weekly review of issues that appear repeatedly. Do not invent critical limits, standards or supplier terms. Leave placeholders, tag them [VERIFY] with [JURISDICTION], and ask me for the figures from my own plan.
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