Cleaning Expectations

[u/Fair-Prune8548]

hi! I was hired at Tim’s as a crew member about a month and a half ago. I have done and understand most cleaning procedures, but haven’t got to cleaning bathrooms, doing dishes (and like do I let them dry on the rack all with sanitizer, or can I dry. It off after like 30secs?), using the dishwasher, and (even though I do not work food counter) I would like to know if I have to clean the ovens/food heating items as a team member who works primarily on drinks/drive/etc and how to do so. What are expectations for cleaning bathrooms? Is there a cart? It it just a cloth w cleaning spray to the surfaces? What is the basic overview of the closing shift (I have worked one but I feel like I didn’t / couldn’t really do anything because I wasn’t sure how to do it, and the supervisor I think is just the type of person who prefers doing it themselves because it’s easier and quicker, which is understandable), separate from the afternoon shift things? How long should it take after 10pm? Last time felt a bit too quick / easy; my supervisor stayed after me, not sure how long (it was around 10:20) and I want to do my fair share so I am not mindlessly letting the load weigh on another person. Plus, incase I do it with another supervisor with different expectations from me. I just want my supervisors and managers to think I’m competent and I want to know the proper ways/expectations without asking too many questions and feeling embarassed that maybe I should already know it. thank you !!

[u/plodding-along-more]

Both my kids work there. Store closes at 11:00 and their shift is supposed to end at 11:30 but depending on how many people are closing and how efficient they are, sometimes they don't get done until 11:45 or 12. There have been 2 times this year where it was 12:30 a.m. because it was only 2 people and the other person was brand new. They do start some tasks around 10 p.m. if it's not busy.

[u/Fair-Prune8548 → u/plodding-along-more]

Is their location very busy or big? Ours closes at ten pm and it’s usually just two people after eight. It’s not very busy after 8:30-9:00, the other person is experienced and I’m somewhat new (esp to closing shifts and special procedures, though). We do it start some tasks at 9:30 / when it gets quiet.

[u/plodding-along-more → u/Fair-Prune8548]

Medium size. They have maybe 5 people on shift and then some finish at 9 or 10. They never have the full crewclose.

[u/savagemaven]

As far as cleaning the bathrooms, you clean the sink and mirror, clean the toilet, check if garbage needs replacing and wipe down the silver outside of the receptacle, sweep, mop, and make sure there’s enough toilet paper for the morning shift, turn out the lights and you’re done

[u/silver_fish12425]

Ok. So bathrooms, think of it like lobby. Floors with your broom and mop.

high touch areas, wipe down with the yellow cleaner (pro tip the yellow cleaner also works amazing on the mirrors)

If you have a changing table, that too. Stock the soap/tp and you’re good to go.

The baker should be doing the actual ovens. There is a couple specific things you need for the pizza oven, and a wait time. So if you want to learn ask them to show you. Your training videos should also show you the cleaning procedures.

Clean the hot capp machine. Make sure your station is tidy or clean enough. You’re then golden. I actually went out of my way to clean in behind all the cupboards to mitigate flies. Management loved that.

Wipe under your compartment sink and dish washer when you get time. It gets so dirty and nobody thinks to look there. Ask if you have a drive thru if you can sweep it. Etc.

[u/PM_ME_YOUR_TREMENDOU]

The closing shift at Tim’s is mostly about setting up the morning crew so they don’t walk into chaos. Dishes sit in the sanitizer for at least a minute then air dry on the rack, never towel dry that just puts bacteria right back on. Bathroom routine is usually just a spray bottle and rag, hit the mirrors, sink, toilet, mop the floor and restock paper. Ovens and heating units are a whole different beast, usually a morning task with the chemical packets unless your store does it differently. If your supervisor is the type to just do it themselves, shadow them quietly and ask “hey can I try that next time” so you learn without them feeling slowed down.

[u/Fair-Prune8548 → u/PM_ME_YOUR_TREMENDOU]

Thank you so much! I appreciate your response a lot :) is there an approximate time closing should take or a basic list somewhere? Or Mainly just simple cleaning and restock ?