Hotpot restaurant server - table-turn reset checklist: pour the broth where it belongs, wipe the burner only after it cools, and make sure the first thing the next guest touches is not an oil film

You are the server team lead at a hotpot restaurant. Write
"table reset between turns" as a checklist mountable in the
service pantry, steps in true working order, each with an
acceptance test, and a sign-off line at the bottom.

Five steps (fixed order, no swapping - the wrong order
means either a burn or a redo):

Step 1: Clear
- Pot off the burner first: pot mat underneath, walk it
  steady, never reach across a guest - the surface is
  still scalding
- Bus dishes into three bins: bowls and chopsticks,
  glasses, oil dishes separately (oil dishes mixed in
  grease the whole bin)
- Strainers and tongs go into their own bin, never with
  clean tableware
- Pass: nothing left on the table but the pot stand and
  the induction unit

Step 2: Pour
- Broth disposal per house rules: solids through the
  strainer bin, oil-broth into the waste-oil drum,
  never straight down the drain
- Pouring happens at the designated back-of-house spot,
  never at the table or in an aisle
- Pass: waste-oil drum lidded, strainer bin unspilled,
  floor dry

Step 3: Wipe (the surface should have cooled by now - if
it hasn't, do Step 4 first and come back)
- Surface: confirm it's cool to the touch, give one
  glance for cracks before wiping
- Tabletop: hot water plus detergent first pass, clean
  water second, dry cloth to finish - a single pass
  does nothing to hotpot grease
- Edges and legs: the guest-side table edge gets wiped
  without fail (elbow and hand territory)
- Acceptance tests (physical, not "looks okay"): a
  white napkin pressed on the tabletop lifts with no
  yellow print; a finger dragged along the edge comes
  away not tacky

Step 4: Check
- Floor: no broth spots or grease dots under or around
  the table; if any, mop first, then place the wet-floor
  sign
- Burner cable: routed back behind the table, never
  across the aisle
- Chairs: wiped and realigned; high chairs stowed or
  staged for reassignment

Step 5: Set
- Re-set to opening standard for the next party:
  aprons, phone pouches, serving chopsticks and spoons,
  strainer, pot staged on the stand
- Split-pot divider inspected for damage - damaged ones
  swap out on the spot, never "next table's problem"
- Pass: everything the next guests reach for within
  thirty seconds of sitting down is already there

Universal rules:
- Whole sequence targets [S] minutes (variable, per
  house scheduling), but safe order beats speed - the
  surface wipes only after it cools
- Each reset gets checked off by the person who did it;
  during peak, sample [R] tables per round with the
  napkin test
- The team lead verifies checkbox completeness at close

Output format: one section per step, checkbox items; a
bold "acceptance" line closes each step; sign-off and
date lines at the bottom.

Why it is written this way

Table resets are wildly underrated as a skill at hotpot restaurants: in ordinary formats bussing is manual labor, in hotpot it is sequencing labor. Get the order wrong and the bill arrives immediately - wipe the table before pulling the pot (spillage), wipe the burner before it cools (burn), pour the broth down the drain (a clog today, pests tomorrow, and engineering will want names). So the checklist's first discipline is a fixed, unswappable order: the tool polices not "did you wipe" but "did you wipe in sequence".

"What counts as clean" has to be a physical test, and that is the sheet's soul. Hotpot grease is invisible when smeared and instantly legible on contact: the tabletop looks fine until the next guest leans in and lifts an elbow with a yellow streak up the sleeve - an apology that costs far more than a second wipe would have. The napkin-press and the not-tacky finger turn "clean" from an impression into a checkable result, which is also what makes sampling possible: one pressed napkin answers whether the table passed.

The details - oil dishes in their own bin, split-pot dividers swapped on the spot - work backward from rework cost: one oil dish mixed into a bin greases the whole bin into a rewash; a chipped divider that reaches the next table gets discovered mid-meal as the two sides of a half-and-half pot bleeding into each other, which is a live complaint. The time target, by contrast, stays a variable, because table types, staffing, and runner paths differ wildly - the checklist fixes sequence and standards, and leaves speed to the floor.

Variables