"""
End-of-service procedures and restaurant closing protocols.
"""

title: str = "Closing Duties and End-of-Service Procedures"

content: str = """
The end of service is as important as the beginning. Proper closing procedures
ensure guest safety, equipment longevity, and readiness for the next service.
Front-of-house duties complement kitchen closing to complete the operational day.

**Guest Departure Protocol**

As guests leave:
- Retrieve checked items (coats, bags, umbrellas) promptly and accurately
- Thank guests by name and invite return
- Offer assistance with transportation (calling taxis, confirming ride-shares)
- For guests appearing impaired, offer to arrange safe transportation discreetly

**Last Guest Service**

The final table determines closing time, not the clock. Service standards remain
high regardless of how long the last guests linger. Never signal impatience
through body language, cleaning nearby tables excessively, or dimming lights.

**Table Breakdown and Reset**

After all guests depart:
- Clear all plates, glassware, and flatware to dish station
- Crumb tables thoroughly using a crumber or folded napkin
- Sanitize table surfaces with approved cleaner
- Reset tables with clean linens and proper settings for next service
- Straighten chairs and align table settings uniformly

**Side Station Organization**

- Restock all service items: water glasses, coffee cups, silverware, napkins
- Refill condiments and polish containers
- Organize tray stands, service trays, and check presenters
- Ensure coffee/tea station is clean and stocked

**Financial Reconciliation**

- Count and balance cash drawer against POS reports
- Reconcile credit card transactions
- Secure tips for distribution
- Prepare deposit or safe drop per house policy
- Document any discrepancies immediately

**Communication Logs**

Update service logs with:
- Notable guest feedback (positive and negative)
- Special incidents requiring follow-up
- Equipment issues or maintenance needs
- Staff performance observations
- Suggested menu or service adjustments

**Security and Safety**

- Verify all guests have departed
- Lock or secure entry points per protocol
- Set alarm systems if closing
- Check for fire hazards (candles extinguished, equipment off)
- Ensure all perishables are properly stored or discarded

**Handover to Next Shift**

If applicable, leave notes for:
- Reservation changes or special incoming parties
- Menu items that are 86'd (out of stock)
- Continuing issues from current service
- Maintenance or repair needs

A clean, organized close ensures the next service begins smoothly and maintains
the operational excellence guests expect from Velvet Orchid.
"""

version: str = "0.0.1"
