Bar Opening Checklist

• Name of Establishment

• Conducted on

  Date

• Performed by

Opening

• Unlock beer & wine coolers & taps

  ✔

  ✖

• Place floor mats behind bar

  ✔

  ✖

• Place liners in trash cans and position appropriately

  ✔

  ✖

• Stock & ice down bottle beer & wine

  ✔

  ✖

• Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery

  ✔

  ✖

• Make garnish skewers

  ✔

  ✖

• Make sweet & sour, juices, bloody mary mix, pina mix and other mixers

  ✔

  ✖

• Setup margarita rim salter at each service well

  ✔

  ✖

• Assemble, fill & start frozen drink machine

  ✔

  ✖

• Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc. at each service well

  ✔

  ✖

• Stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs

  ✔

  ✖

• Setup blenders & mixers at each service well

  ✔

  ✖

• Stock bar utensils & supplies (strainer, shaker, jigger, ice scoop, ice cream scoop, wine opener, bottle opener, stirrer, bar mats, pour spouts, etc.)

  ✔

  ✖

• Ice down and stock garnish caddy with cocktail onions, olives, cut lemons, limes and oranges, twists, and cherries at each service well

  ✔

  ✖

• Fill ice bins at each service well

  ✔

  ✖

• Check liquor, beer and wine backups for each service well and back bar

  ✔

  ✖

• Stock silverware (rollups)

  ✔

  ✖

• Stock plateware & linen napkins

  ✔

  ✖

• Stock bar and food menus

  ✔

  ✖

• Fill bar sink with soap water, rinse and sanitizer

  ✔

  ✖

• Have back-up beverage canisters and CO2 tanks ready to replace empties

  ✔

  ✖

• Turn on music, bar TV, etc.

  ✔

  ✖

• Turn on neon lights and signs

  ✔

  ✖

• Check if plates and glasses are clean

  ✔

  ✖

• Check if tables, bathrooms, and bar floor is clean

  ✔

  ✖

• Get and count opening bar bank

  ✔

  ✖

• Get new comp & waste log

  ✔

  ✖

• Name and Signature of Duty Manager

  Sign