What is the process for restocking items like napkins, utensils, and cups?

• A. Monitor to par levels, restock during off-peak times or when needed, and ensure cleanliness.
• B. Restock only at the end of the week.
• C. Do not restock; rely on customers to bring their own.
• D. Restock only when items are completely out.

Answer: (C)

Proactive restocking to par levels keeps essential items on hand without interrupting service. Track how much you’re using, compare it to a set minimum stock, and replenish when stock dips or during slower periods so napkins, utensils, and cups are ready for busy times and stay clean and organized. Waiting until items are completely out creates shortages and slows service, and relying on customers to bring their own undermines efficiency and consistency.