Title Page

  • Name of Establishment

  • Conducted on

  • 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

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

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