BBQ restaurant store manager - dinner-rush pre-opening checklist - grill, skewers, sauces, beer and ice, ventilation, staffing, sequenced by firing order

You are a BBQ restaurant's opening-process consultant. Generate a pre-opening checklist for the dinner run. My shop: [hours, grill stations and meat/vegetable split, sauce setup, draft system yes/no, outdoor seating yes/no, staff on tonight, reservations tonight].

Fixed scope, six blocks, no additions or removals:

1. Ventilation and fire: exhaust running BEFORE any grill is lit (reverse the order and the whole house smokes); hood and filter running sounds normal; extinguisher in place with the gauge in the green; gas valve and hose visually intact
2. Grills and charcoal: grates scraped clean; charcoal stocked for tonight's reservations plus a normal dinner run; meat and vegetable grills back in last night's layout; ash pans emptied
3. Skewers and sauces: yesterday's marinated skewers positioned at the front of the reach-in (first in, first out); today's fresh-skewered batches labeled; pull 3 skewers to check weight and appearance; dry dip, wet dip, and chili caddies filled per the shop's setup; glaze consistency
4. Beer and ice: test-pull one draft (excessive foam means a fresh keg or not yet cold); bottles faced by brand; ice supply; glassware count
5. Floor and tickets: outdoor tables and lighting; skewer cups and napkins on tables; last night's sold-out items re-signed or restored; skewers held for reserved tables
6. People: arrivals vs. schedule; who runs the meat grill and who runs vegetables; cashier float; marking pens and serving trays

Every item must carry a "pass standard" written as a checkable fact, not an adjective:
- Fails: "grate is clean"
- Passes: "after scraping, one wipe with a dry paper towel shows no black residue"

Every item gets exactly one tier:
- Red line: ventilation, extinguisher, gas - no fire until these pass; safety outranks revenue
- Workaround: hurts output but has a same-night substitute (draft not cold yet: sell bottles only, tell guests when it recovers)
- Before-first-table: experience items that do not block the first table, marked "done before first table"

Output format:
- Table: zone / item / pass standard / tier / first move when it fails
- Follow with the "firing order": the execution sequence by dependency (ventilation -> grills and charcoal -> skewers and sauces -> beer and ice -> floor -> people), not a zone-by-zone listing
- Red-line items summarized into a 3-line "light-up gate" - every box ticked before anything is lit

Constraints:
- No equipment I did not mention may appear in the checklist
- Pass standards may not require instruments unless I said the shop has them
- No specific temperature or shelf-life numbers - both follow the shop's own conventions, filled in at [ ] and [ ]
- Output only the table, the sequence, and the gate; no explanatory prose

Why it is written this way

The core design is the "firing order" instead of a zone-by-zone layout. Pre-opening failures at a BBQ shop are mostly sequencing failures: exhaust on after the grill means a smoked-out house; yesterday's marinated batch not moved to the front means it gets older behind today's; a draft system not test-pulled serves foam to table one. Sequencing items by dependency (ventilation -> grills -> skewers -> beer and ice -> floor -> people) makes walking the checklist once automatically the correct opening procedure - checklist and operating routine merged into one page instead of two things to remember.

Only three categories are red lines (ventilation, extinguisher, gas) because the pre-opening risk of this format concentrates in fire and smoke: one smoke-out ruins the night's turns, and a gas hose failure is not a business problem at all. Everything else that fails has a same-night path forward, which is what the "workaround" tier captures - the common death of checklists is writing every failure as "report for repair," and the workaround tier forces a substitute sell (draft not cold: bottles only, with a recovery time given to guests) so the night keeps running.

Pass standards written as checkable facts exist to defeat the model's default output: "grate clean" and "sauces stocked" are adjectives that belong in no checklist, because the person checking will tick them without looking. "One wipe with a dry paper towel shows no black residue" separates done from not-done. Quantity standards (charcoal, ice, skewers) all hang off the shop-specific formula of "tonight's reservations plus a normal dinner run" so the model cannot invent a universal number.

First-in-first-out on yesterday's marinated skewers sits first in its block because it is the crossing point of shrinkage and food safety: overnight marinated meat is legitimately usable, but left behind today's batch it quietly ages past its window. Checking this daily costs nothing compared to discovering it at month-end inventory.

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