Bar Opening Checklist

• Name of Establishment

• Conducted on

  Date

• Performed by

Opening

• Place liners in trash cans and position appropriately

  ✔

  ✖

• Surface clean for anything the cleaning crew missed (sweep, pick up trash, etc)

  ✔

  ✖

• Place floor mats behind bar

  ✔

  ✖

• Fill “Wash, Rinse, Sanitize” Sinks

  ✔

  ✖

• Set up both service wells

  ✔

  ✖

• Remove/Sanitize Beer Tap Plugs & BLK Liquor Bottle Caps

  ✔

  ✖

• Fill ice bins at each service well

  ✔

  ✖

• Put nozzle's on soda guns

  ✔

  ✖

• Stock bar utensils & supplies (strainer, shaker, jigger, wine opener, bottle opener, stirrer, bar mats, pour spouts)

  ✔

  ✖

• Restock straws, cocktail napkins, stir-straws, coasters at each service well

  ✔

  ✖

• Restock any perishable garnishes. Cut lime wheels and wedges, lemon wheels and wedges, habaneros, strawberries, cherries, apples, etc)

  ✔

  ✖

• Restock napkins and menus

  Select ✔ ✖

  • ✔
  • ✖

• Setup rim salter

  ✔

  ✖

• Verify all bottles behind the bar and in storage are stocked and ready to go

  ✔

  ✖

• Restock Cans, Bottles Beer & Wine

  ✔

  ✖

• Clean and polish any leftover dirty glass wear along with making sure glasses are nicely stocked

  ✔

  ✖

• Name and Signature of Duty Manager

  Sign