Short lessons for cleaners, each with its steps written out under the video. Watch them in order with a new starter, or send one lesson to the cleaner who needs it.
01 · 1 min
How to clean restaurant tables between services
Steps
Clear crockery and food safely. Collect crumbs without dropping them onto seats; keep table-cleaning cloths separate from floor and toilet equipment.
Clean the top and edges methodically. Use fresh cloth faces and remove sticky residue; never reuse a visibly dirty cloth on the next table.
Where the hygiene plan requires disinfection, complete the labelled contact time and any rinse. Let the table dry before resetting clean place settings.
How to clean restaurant chairs: seats, backs and legs
Steps
Check whether the chair is sealed wood, plastic, metal or upholstery. Choose the approved method; never apply a hard-surface cleaner blindly to fabric.
For a wipeable chair, remove crumbs and clean the back, seat, edges and legs. Avoid flooding joints and change dirty cloth faces.
Dry as the material requires. Check stability and damage; withdraw an unsafe chair and report it instead of returning it to a table.
How to clean restaurant booth seating (banquettes)
Steps
Check the upholstery care instructions and remove loose items. Use a clean upholstery nozzle to collect crumbs from seams without scraping the covering.
For wipeable coverings, use a compatible lightly damp cloth. For fabric, follow the approved spot method after testing a hidden area; never soak.
Keep the seat out of use until dry. Inspect tears and trapped debris; do not hide a wet patch under cushions or table linen.
How to clean restaurant menus and check presenters
Steps
Separate washable menu covers from paper inserts and electronic devices. Remove damaged or heavily soiled items; do not wet materials that cannot be cleaned.
Wipe compatible covers, corners and bill-holder pockets with a clean cloth. Keep liquid away from paper, stitching and electronic openings.
Apply any required touchpoint disinfection according to the label and material instructions. Dry fully before stacking, then return clean items to protected storage.
Ask staff to secure reservations, payment devices and personal information. Move clean service items to a protected area before cleaning the counter.
Clean the top, front edge, handles and accessible shelves from high to low. Apply product to the cloth where permitted, keeping electrical parts dry.
Complete any planned touchpoint disinfection and let surfaces dry. Return supplies neatly; leave cables, drawers and access routes safe for the next service.
Remove drinks, glasses and garnishes; protect service equipment. Keep bar cloths separate from floor tools and check the counter’s material instructions.
Clean the top, front face and customer-side edge with compatible detergent. Lift sticky spills without abrasive pads that could scratch polished finishes.
Complete the hygiene plan for food-contact areas, including contact time and rinsing when required. Keep taps and drinks systems for their separate cleaning procedure.
What you need: Prepare a string mop, wringer bucket, compatible floor cleaner, measuring container, dry-cleaning tool, required protection and barriers. Read the product label.
Steps
Plan the work outside service where possible. Isolate the area with barriers and signs; move light furniture safely and remove loose crumbs first.
Dose compatible cleaner exactly as labelled. Wring the mop thoroughly and work in small overlapping sections towards the exit, avoiding puddles under tables.
Change dirty solution and soiled mop heads. Finish required rinsing, allow the floor to dry and check grip before removing barriers or replacing furniture.
How to clean up a drink spill during restaurant service
What you need: Prepare a string mop, wringer bucket, compatible floor cleaner, measuring container, dry-cleaning tool, required protection and barriers. Read the product label.
Steps
Guard the spill immediately and direct guests around it. If there is broken glass, bodily fluid or an unknown substance, use the site’s specialist procedure.
For a small ordinary drink spill, absorb liquid with designated materials. Bag the waste, then clean the residue with compatible product and controlled moisture.
Remove sticky residue and dry the whole affected patch, including its edges. Keep the area guarded until the floor is dry and safe to walk on.
Restaurant closing checklist: the dining room cleaning check
Steps
Follow a fixed route through the room with the site checklist. Inspect tables, seating, service points, entrance glass and accessible touchpoints under good lighting.
Reclean missed residue using the correct method and fresh tools. Confirm clean supplies are protected and waste has been removed to the designated collection point.
Check dry floors, stable furniture and clear escape routes. Record completion and report defects or unfinished work honestly before handing over to the next team.
These are routine overviews. The site's instructions, the equipment's care instructions and the product label always come first, and a one-minute lesson does not replace the full contact time or drying time. Colours in the pictures are not a cloth colour code: follow your site's own.
The lessons are illustrated with AI-generated images and narrated by a synthetic voice in British English. The scripts draw on public guidance on routine cleaning, such as the UK Health and Safety Executive's and Food Standards Agency's.
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