Equipment down? Two minutes of checks can save a trip, or speed one up.

1. Power. Is it plugged in? Is the display or indicator light on? Has a breaker or GFCI outlet tripped?
2. Gas. Is the gas valve to the unit open? Are other gas appliances working? If you smell gas, stop, get everyone out and call the gas company from outside.
3. Water. For ice machines, steamers and dish machines, is the water valve open? Is the filter clogged? Is hot water reaching the unit?
4. Settings. Did someone bump the thermostat, change a mode or turn on a delay?
5. Door and air. Is the cooler door closing and sealing? Are boxes blocking the fan or the vents?

If one of these fixes it, write it down anyway. A breaker that keeps tripping still needs a look.

Don't take off panels to reach controls, wiring or gas parts. Don't bypass a safety switch, a high-limit or a GFCI to get a unit running. That's where a small problem becomes a big one, or someone gets hurt. Stop at the checks above and call.

• The store, with the address and the door the technician should use.
• The equipment, and where it sits in the kitchen.
• The make, model and serial number, from the data plate. A phone photo of the plate is the easiest way.
• What it's doing: not cooling, not heating, leaking, making noise, showing an error code.
• When it started, and whether anything changed: a power outage, a move, a cleaning.
• What you already checked.
• Whether food is at risk. A walk-in reading warm with a full load is an emergency.
• Who will meet the technician, with a phone number, especially after hours.

For a warm cooler, keep the door closed and start a temperature log. Move the most at-risk food to another cooler if you have room. Cold food held above 41°F for more than four hours has to be thrown out, so write down when the problem started.

Put a short card by each major unit: the model and serial number, the checks above and the number to call. Then any manager on any shift can make the right call quickly.