1) SOP HEADER Title: Café Closing Shift Purpose: Close the café the same way every night so cash is reconciled, equipment is clean, food is stored and dated, and the building is secured. Trigger: The last customer leaves at close. Performed by: Part-time barista in their first month, closing alone. Covers: Cash count, espresso machine and steam wand cleaning, food storage, floor cleaning, trash, and lock-up. Does not cover: Opening shift, stock ordering, deep cleaning, or payroll. Owner and review date: FILL_WITH_SPEC (owner) · FILL_WITH_SPEC (review date) 2) PROCEDURE Step 1 — Flip the sign to closed Do: Turn the front door sign to closed as soon as the last customer leaves. Take no new orders after this point. Done when: The sign reads closed from the street. Step 2 — Count the cash drawer Do: Count the cash in the drawer and compare the total with the Z-report on the POS tablet. Write both totals and any difference on the close sheet. If: The difference is over $5, text the manager on call before you leave. Done when: The close sheet shows the drawer total, the Z-report total, and the difference. Step 3 — Clean the espresso machine Do: Purge and backflush the espresso machine with a cleaning tablet, then put the portafilters in to soak. Done when: The backflush cycle has finished and the portafilters are soaking. Step 4 — Wipe the steam wands Do: Wipe each milk steam wand until no milk residue is visible. Done when: Every wand is clean to the touch. Step 5 — Store and date the food Do: Move all milk and pastries into the walk-in fridge. Put a date label with today's date on every item you store. Done when: No milk or pastries are left out and every stored item shows today's date. Step 6 — Sweep and mop the front Do: Sweep the front area first, then mop it. Done when: The front floor is swept and mopped. Step 7 — Take out trash and recycling Do: Carry the trash and recycling bags to the bins out back. Done when: The inside bins are empty. Step 8 — Lock up and set the alarm Do: Lock the back door, set the alarm on the keypad, then lock the front door on your way out. If: The alarm will not set, do not leave — call the manager on call. Done when: Both doors are locked and the keypad shows the alarm is set. 3) DECISION POINTS AND ESCALATION • If the cash difference is over $5 → then text the manager on call at FILL_WITH_SPEC before leaving. • If the alarm will not set → then stay and call the manager on call; never leave with the alarm unset. • If date labels run out → then FILL_WITH_SPEC (the notes do not say whether to hand-write the date or ask the manager). 4) QUICK CHECKLIST ☐ Sign flipped to closed ☐ Drawer counted and compared with the Z-report ☐ Any difference over $5 texted to the manager on call ☐ Espresso machine backflushed, portafilters soaking ☐ Steam wands wiped ☐ Milk and pastries in the walk-in, each labeled with today's date ☐ Front swept and mopped ☐ Trash and recycling out back ☐ Back door locked, alarm set, front door locked 5) COMMON MISTAKES • Leaving before reporting a cash difference over $5 — the count step makes the text to the manager part of finishing the count. • Putting pastries away without a date label — the food storage step requires today's date on every stored item. • Locking the front door before the alarm is set — the lock-up step sets the alarm between the back door and the front door. 6) NEW-HIRE QUICK CHECK Q: What do you do if the drawer is off by more than $5? Answer: Write the difference on the close sheet and text the manager on call before leaving. Q: What must every item in the walk-in fridge have? Answer: A date label with today's date. Q: Can you go home if the alarm will not set? Answer: No. Stay and call the manager on call. 7) GAPS AND COMPLIANCE CHECK - FILL_WITH_SPEC: manager on-call number — add the number the barista should text or call. - FILL_WITH_SPEC: SOP owner and review date. - FILL_WITH_SPEC: what to do when date labels run out — confirm with the owner. - Open questions for the owner: Where does counted cash go after the count (drawer, safe, or deposit bag)? How long should portafilters soak, and who rinses them? - Flag: food storage and date labeling are food-safety steps — have a qualified person check them against the food-safety rules that apply to your location. Cash handling may also need owner sign-off. - Steps kept in the same order as the notes. - Confirm: no invented policies, limits, deadlines, or metrics. The $5 threshold, the alarm rule, and the date-label rule all come from the rules input.