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Inspection

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

During Operations

Staff following standard operating procedures when welcoming customers

Kitchen staff following standard operating procedures for cleanliness and safety

Customers are being served food and drink in a timely manner

Staff cleaning spills in a timely manner when they occur

Staff wiping and sanitizing tables before seating new customers

Trash bags being taken out when they're 3/4s full

Bar is being wiped regularly by the bartender

Altercations and incidents of violence involving customers/staff members

Closing

Clean beer cooler

Pour Clorox in floor drains

Polish brass railing

Polish brass and chrome beer taps

Polish espresso machine

Wipe down displayed liquor bottles

Clean bar mirrors

Rotate beer & wine coolers

Clean cash register, credit card terminal, telephone

Clean back bar

Rotate, soak & sanitize pour spouts

Lock beer & wine coolers & taps

Take floor mats to back dock

Empty trash cans

Burn all ice bins

Cover & store all bar fruit (discard as required)

Cover & store all mixers and juices sweet & sour, juices, bloody mary mix, pina mix and other mixers

Clean margarita rim salters

Empty frozen drink machine; refrigerate leftover and clean machine

Re-stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs

Clean all blenders & mixers

Clean all bar utensils & supplies

Re-stock beer cooler

Re-stock liquor empties

Wipe down service well liquor bottles

Clean & soak soda gun nozzles

Wipe down bar top

Wipe down & put up bar stools

Empty & clean bar sink

Sweep & clean bar floor

Turn off music, bar TV, etc.

Turn off neon lights and signs

Count bar bank

Complete comp & waste log

Completion
Name & Signature of Manager

General Bar Checklist

Created by: SafetyCulture Staff | Industry: General | Downloads: 154

A general bar checklist is used to monitor bar operations and ensure proper procedures are being followed. Bar managers can use this checklist to track if all necessary tasks are completed according to establishment standards.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Inspection

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

During Operations

Staff following standard operating procedures when welcoming customers

Kitchen staff following standard operating procedures for cleanliness and safety

Customers are being served food and drink in a timely manner

Staff cleaning spills in a timely manner when they occur

Staff wiping and sanitizing tables before seating new customers

Trash bags being taken out when they're 3/4s full

Bar is being wiped regularly by the bartender

Altercations and incidents of violence involving customers/staff members

Closing

Clean beer cooler

Pour Clorox in floor drains

Polish brass railing

Polish brass and chrome beer taps

Polish espresso machine

Wipe down displayed liquor bottles

Clean bar mirrors

Rotate beer & wine coolers

Clean cash register, credit card terminal, telephone

Clean back bar

Rotate, soak & sanitize pour spouts

Lock beer & wine coolers & taps

Take floor mats to back dock

Empty trash cans

Burn all ice bins

Cover & store all bar fruit (discard as required)

Cover & store all mixers and juices sweet & sour, juices, bloody mary mix, pina mix and other mixers

Clean margarita rim salters

Empty frozen drink machine; refrigerate leftover and clean machine

Re-stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs

Clean all blenders & mixers

Clean all bar utensils & supplies

Re-stock beer cooler

Re-stock liquor empties

Wipe down service well liquor bottles

Clean & soak soda gun nozzles

Wipe down bar top

Wipe down & put up bar stools

Empty & clean bar sink

Sweep & clean bar floor

Turn off music, bar TV, etc.

Turn off neon lights and signs

Count bar bank

Complete comp & waste log

Completion
Name & Signature of Manager