Closing the Café at Night — Job Aid

For: new part-time baristas on the closing shift · Done: every night · Time: about 40–45 minutes

Purpose A good close keeps the cash correct, the coffee tasting right, and the café safe overnight. "Done right" means the cash matches Square, the machines are clean, the morning crew has everything they need, the milk fridge is shut, and every door is locked.

Before You Start

• It's closing time, the last customer has left, and the front door is locked with the sign set to Closed.
• You have your Square POS login.
• You know where the paper cash log is, and you have access to the safe.
• You have the keys or code for the front door, back door, and alarm (if you have one).
• The espresso cleaner, blind basket, group-head brush, and grinder brush are on hand.
• Clean cloths, sanitizer, and gloves are ready.
• Your phone is charged, and you know who to call if something goes wrong (your manager).

Step-by-Step

Phase 1: Cash & Square (about 10 min)

• 1. Close any open tickets in Square POS. Then end all sales for the day.
• 2. ⚠️ Run the end-of-day report in Square POS the way your manager showed you. Print it or write the totals down. [2 min] ↳ Why: Without this report, nobody can check tonight's cash. This is the step people forget most.
• 3. Take the cash drawer to the back, out of view of the windows. [1 min] ↳ Why: It keeps you and the cash safe.
• 4. Count the cash in the drawer by bill and coin type. [4 min]
• 5. Set aside the starting float for tomorrow, in the amount your manager set.
• 6. Compare the rest of the cash to the cash total on the Square report.
  • If it matches (or is within the amount your manager allows) → go to step 7.
  • If not → count again once. If it still doesn't match, write the difference on the cash log and text your manager.
• 7. Record the count, the float, and your initials on the paper cash log.
• 8. Put the cash, float, and cash log in the safe. Close the safe, then pull the handle to check it's locked.

Phase 2: Espresso Machine (about 12 min)

• 9. Put the blind basket in a portafilter. Add espresso cleaner as the label says.
• 10. Backflush each group head using your machine's cleaning cycle. Then do a second backflush with plain water to rinse. [4 min] ↳ Tip: Follow the machine maker's instructions or the house method. Don't guess.
• 11. Scrub each group-head gasket and screen with the group-head brush.
• 12. Soak the portafilters and baskets in cleaner solution. Then rinse them and leave them out to dry. Keep the rubber and plastic parts out of the soak. [3 min]
• 13. Purge each steam wand. Wipe each wand with a damp cloth, then purge it again.
• 14. Empty, wash, and replace the drip tray. Wipe the outside of the machine.
• 15. Turn the machine off, or leave it on, depending on house rules.

Phase 3: Grinders (about 5 min)

• 16. ⚠️ Empty every grinder hopper. Pour the beans into a labeled airtight container. [2 min] ↳ Why: Beans left in the hopper overnight go stale and make tomorrow's coffee taste bad.
• 17. Run each grinder until it is empty. Then turn it off.
• 18. Brush out the chute and catch tray. Wipe the hopper and the outside of the grinder with a dry cloth.

Phase 4: Restock & Fridge (about 8 min)

• 19. Restock milks and alternative milks. Put the newest cartons at the back and the oldest at the front. [3 min]
• 20. Throw away any open milk that is past the date or past house rules.
• 21. Refill cups, lids, sleeves, stirrers, napkins, and syrups at the bar.
• 22. Throw away or store leftover pastries and food according to house rules. Label anything you keep.
• 23. ⚠️ Shut the milk fridge door firmly. Then pull on it to check it's sealed. Check that the thermometer reads within your house range. [1 min] ↳ Why: A fridge door left open overnight can mean throwing out all the milk.

Phase 5: Clean Up & Trash (about 7 min)

• 24. Wipe and sanitize the counters, the bar, and the tables. [3 min]
• 25. Sweep the floor behind the bar and in the seating area.
• 26. Bag up the trash and recycling. Put new liners in the bins.
• 27. Look outside before opening the back door. Take the bags to the outdoor bins. [2 min]
  • If the area feels unsafe → don't go out. Leave the bags inside by the door and tell your manager.
• 28. ⚠️ Come back in and lock the back door right away. Never prop it open.

Phase 6: Lock Up (about 3 min)

• 29. Walk through the café. Check that the restroom is empty and that the windows are shut.
• 30. Turn off the lights and any equipment on the house "off" list.
• 31. ⚠️ Push on the back door to make sure it's locked. Do this even if you locked it at step 28.
• 32. Set the alarm (if you have one). Leave by the front door and lock it.
• 33. Pull on the front door to check it's locked.
• 34. Text your manager "Closed and locked" (if your café does this).

Quality Checks

• The Square end-of-day report was run, and its totals are on the cash log.
• The cash log is filled in and initialed, and the safe is locked.
• All grinder hoppers are empty, and the beans are in sealed containers.
• The group heads, steam wands, and drip tray are clean.
• The milk fridge door is sealed, and the temperature is within range.
• The bar is fully stocked for the morning.
• The back door and front door were both push/pull-tested and are locked.

Common Mistakes to Avoid

• Skipping the Square report. Always run it before you count the cash. That's why it's step 2.
• Leaving the milk fridge open. Restocking is the last time you open it. Close it, then pull on it.
• **Forgetting the gri