Title Page
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Name of Establishment
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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
During Operations
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Staff following standard operating procedures when welcoming customers
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Kitchen staff following standard operating procedures for cleanliness and safety
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Customers are being served food and drink in a timely manner
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Staff cleaning spills in a timely manner when they occur
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Staff wiping and sanitizing tables before seating new customers
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Trash bags being taken out when they're 3/4s full
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Bar is being wiped regularly by the bartender
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Altercations and incidents of violence involving customers/staff members
Closing
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Clean beer cooler
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Pour Clorox in floor drains
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Polish brass railing
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Polish brass and chrome beer taps
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Polish espresso machine
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Wipe down displayed liquor bottles
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Clean bar mirrors
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Rotate beer & wine coolers
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Clean cash register, credit card terminal, telephone
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Clean back bar
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Rotate, soak & sanitize pour spouts
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Lock beer & wine coolers & taps
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Take floor mats to back dock
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Empty trash cans
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Burn all ice bins
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Cover & store all bar fruit (discard as required)
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Cover & store all mixers and juices sweet & sour, juices, bloody mary mix, pina mix and other mixers
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Clean margarita rim salters
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Empty frozen drink machine; refrigerate leftover and clean machine
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Re-stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs
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Clean all blenders & mixers
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Clean all bar utensils & supplies
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Re-stock beer cooler
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Re-stock liquor empties
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Wipe down service well liquor bottles
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Clean & soak soda gun nozzles
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Wipe down bar top
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Wipe down & put up bar stools
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Empty & clean bar sink
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Sweep & clean bar floor
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Turn off music, bar TV, etc.
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Turn off neon lights and signs
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Count bar bank
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Complete comp & waste log
Completion
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Name & Signature of Manager