BAR LAGO OPENING

FILL ICE WELLS

SET UP SANITIZER BUCKET AND RAGS

ALL RAILS ON EACH WELL ARE SYMMETRICAL AND FULLY STOCKED WITH LIQUOR NEEDED FOR SERVICE

SET OUT RIMMING TRAYS ( SALT and SUGAR)

PLACE WELL MATS

EACH BUILD STATION HAS ALL TOOLS (JIGGERS, TINS, STRAINERS, BAR SPOON, GARNISH TONGS, ICE TONGS, ICE PICKS, MUDDLERS)

SET WELL WITH STRAWS, STIRRERS, COCKTAIL PICKS

FILL COOLER WITH CRAFT ICE

SET EACH WELL WITH FRUIT GARNISH BOWL (LEMON, LIMES, ORANGES) + PEELERS

SET EACH WELL WITH BITTERS AND FEE FOAM (ANGOSTURA, ORANGE)

FRIDGES FULLY STOCKED WITH WHITE WINE and BEERS

CHECK DATES ON ALL OPEN WINE BTG (Red + WHITE)

SET UP RED WINE BTG (5 each in Service Well + Backup in upper shelves)

CREATE A LIST OF ANY ITEM NEEDED FROM STORAGE

PREP ANY ITEMS THAT MAY BE NEEDED DURING SERVICE

SMOKING ITEMS: WOOD CHIP, BUTANE, SMOKER TOP

CLEAR ALL WORKTOP and WALKWAY OF CLUTTER

ALL WELLS STOCKED WITH POLISHED GLASSES,

SET UP BAR NAPKINS ON BAR TOP

SET OUT LAMPS

BAR STOOL CLEAN, AND LINED UP EVENLY

CLEAN AND POLISH BAR TOP

STOCK CLEAN AND PRESENTABLE MENUS: (COCKTAILS, WINE, FOOD and DESSERT)

STOCK ROLL UPS, FOLD UPS, SIDE PLATES, and ALL SILVERWARE

STOCK UP MARKING TRAYS and EXTRA NAPKINS

STOCK PAPER TOWELS AT HAND WASH SINK

COUNT and VERIFY CASH DRAWER

MAKE SURE ALL FANS ARE PUT AWAY

JUICE, SYRUPS AND MIXER BOTTLES ENSURE THERE ARE MULTIPLES OF 3, STOCK EACH WELL AND STOCK FRIDGE WITH BACKUP BOTTLES NEEDED

CONSOLIDATE BOTTLES IF NECESSARY (CHECK DATES, ONLY CONSOLIDATE SAME DATE)

DISCARD ANY JUICE OLDER THAN 4 DAYS, ANY LIQUID ALCHEMIST SYRUP OVER 28 DAYS

CHECK TOP SHELF OF WALK IN FOR BATCHES

REMOVE ALL GARNISH DELIS FROM FRIDGE

INSPECT DATES AND EXPIRATION

INSPECT ANY CUT GARNISHES FOR FRESHNESS

FILL EACH WELL WITH ONE OF EACH GARNISH

RE-FILL FRIDGES WITH ADDITIONAL BACK-UP GARNISH (According to “Garnish PAR Sheets”)