Title Page
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Timbers Restaurant
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Conducted on
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Performed by
Opening
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Unlock beer & wine coolers & taps
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Place floor mats behind bar
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Place liners in trash cans and position appropriately
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Stock & ice down bottle beer & wine
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Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery
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Make garnish skewers
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Make sweet & sour, juices, bloody mary mix, pina mix and other mixers
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Setup margarita rim salter at each service well
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Assemble, fill & start frozen drink machine
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Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc. at each service well
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Stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs
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Setup blenders & mixers at each service well
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Stock bar utensils & supplies (strainer, shaker, jigger, ice scoop, ice cream scoop, wine opener, bottle opener, stirrer, bar mats, pour spouts, etc.)
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Ice down and stock garnish caddy with cocktail onions, olives, cut lemons, limes and oranges, twists, and cherries at each service well
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Fill ice bins at each service well
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Check liquor, beer and wine backups for each service well and back bar
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Stock silverware (rollups)
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Stock plateware & linen napkins
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Stock bar and food menus
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Fill bar sink with soap water, rinse and sanitizer
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Have back-up beverage canisters and CO2 tanks ready to replace empties
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Turn on music, bar TV, etc.
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Turn on neon lights and signs
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Check if plates and glasses are clean
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Check if tables, bathrooms, and bar floor is clean
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Get and count opening bar bank
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Get new comp & waste log
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Name and Signature of Manager
