Restaurant Cleaning for East Valley Dining Rooms

The dining room is what the guest sees, and the floor is where it starts. Hard floors get swept or dust mopped and then damp mopped with attention to the base of every table and under the booths where crumbs collect. Carpeted sections get vacuumed with the edges done. Chairs get wiped and the seats checked; booths get the vinyl or upholstery wiped and the seams cleaned where food falls.

Tables get wiped and the bases cleaned. Table-top items, from salt and pepper to condiment caddies and menus, get wiped or left for your staff, whichever you tell us. The host stand, the menu holders, the door handles and the push plates get the high-touch treatment every visit. The bar top, the bar rail, the stools and the customer side of the bar get wiped down; bottles, glassware and the well are your bartender's job.

Entry glass is a restaurant's first impression and it takes fingerprints all night. The front doors and the storefront glass at reach height get cleaned on both sides every service night. Window sills, ledges, light fixtures at reach and the tops of booth partitions get dusted on a rotation. Trash from the dining room, the host stand and the bar gets pulled and relined.

Patio dining, where the restaurant has it, gets the tables and chairs wiped, the floor swept and the patio doors cleaned, because that is where the desert grit walks in.

A restaurant restroom is the room a guest visits between the salad and the entree, and it changes how the meal tastes. It is the first stop on our checklist every service night. Toilets, urinals, sinks, mirrors, counters, partitions and the baby-changing station get cleaned and sanitized. The floor gets mopped with attention to the corners and the base of the toilets. Paper, soap and liners get restocked from your supply. Trash goes out. Door handles, locks and the light switch get wiped.

Hard water scale is the East Valley's gift to every restaurant restroom. Faucets, sink basins and the chrome under the mirror grow a white film that a quick wipe pushes around, and those fixtures get scrubbed on a rotation in the scope so a guest never sees it. If a restroom needs a mid-shift check on a busy weekend, a day porter arrangement during service hours is possible, and that person works to the same checklist.

Behind the dining room there are spaces that are not the kitchen and still need cleaning. The staff break area gets the table and chairs wiped, the counters and sink done, the outside of the fridge and the inside of the microwave cleaned, and the floor mopped. The manager's office gets dusted, wiped and vacuumed with the trash out. The back hallway, the employee restroom if there is one, and the stretch of floor between the back door and the dining room get swept and mopped. The back door itself is where parking-lot dust rides in on deliveries, and that entry gets extra attention.

This deserves its own heading so nobody is surprised. Day Cleaning does not clean exhaust hoods, ducts or filters. We do not service grease traps. We do not do deep cleaning of the commercial kitchen line, the fryers, the flat top, the walk-in or the dish pit. Those are specialty trades with their own tools and their own rules, and a general manager should hire them separately.

What we can do in the back of house, where the restaurant asks for it, is the ordinary cleaning that a kitchen crew does not get to at close: the floor in the dry storage area, the hallway to the walk-in, the office, the break area and the employee restroom. If you want the kitchen floor mopped after the line has been broken down and degreased by your crew, we will talk about it at the walk-through and write down exactly what that means. Anything on the line stays your kitchen's job.

The reasons are the same in every dining room. A night the crew did not show, and a Saturday brunch on Friday's floor. A restroom that ran out of paper during a rush. A crew nobody supervised, who stopped doing under the booths because nobody looked. A company whose phone nobody answered when the health inspector was due Monday.

Day Cleaning answers each one with behavior. The manager gets a text or an email at the end of every visit, so a skipped night shows up at once. Restrooms and the entry are first on the checklist. The owner walks the accounts and the crew works to the scope written for your restaurant at the walk-through. And the owner is the one contact, taking the call and correcting the problem by the next visit or sooner.

Where the schedule allows, the same crew works your restaurant every service night, which matters when the crew needs to know which booth wobbles and which door sets off the alarm.

Schedules follow your hours. Most restaurants want the crew in after close, usually late, working the full scope and locking up. Some prefer an early-morning arrival before prep. Cafes and lunch spots that close early can have an evening visit. Restaurants closed on Mondays often use that day for a longer weekly pass on top of the nightly routine. The days and the arrival window go in the written scope.

An East Valley restaurant fights the desert at the front door. Monsoon season, mid June through the end of September, brings dust storms that leave a film on the entry glass and a gritty layer on the first stretch of floor inside. The service night after a haboob, the entry, the patio doors and the host stand area get extra time.

Patio dining is where the grit lives the rest of the year. Every guest who comes in off the patio brings decomposed granite and desert dust across the threshold, and the floor just inside the patio doors needs more attention than the same spot in a wetter climate. When summer shuts the patio and pushes everyone inside, the dining room floor takes the traffic instead, with the doors closed and the air handler running for months, so dust settles on ledges, fixtures and partitions faster than it looks like it should. The summer scope shifts to match.

Snowbird season, October through April, fills dining rooms in Mesa, Apache Junction and the retirement communities with winter visitors. Restaurants that go from three nights to nightly for the season tell us in the fall and we plan the crew for it.

Our base on East Main Street in Mesa puts us close to restaurants in Mesa, Gilbert, Chandler, Tempe and out to Apache Junction, and we cover the rest of the metro including Phoenix, Scottsdale and the West Valley as far as Peoria. A cafe or counter-service spot inside a store may want to read about retail store cleaning. Restaurant groups with a corporate office use our office cleaning, a clubhouse dining room in a community falls under apartment community and HOA common area cleaning, and a new restaurant coming out of build-out needs post-construction cleaning before the soft open. The full commercial list is on the commercial cleaning page, and the rest of what we do is on the home page.

We are licensed and insured, family-owned and operated, and use eco-friendly cleaning practices. Calls get picked up seven days a week, whatever the hour.