General Bar Checklist

• NYLO Hotel

Opening

• 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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• 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 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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During Operations

• 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

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Closing

• Clean beer cooler

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• Pour Clorox in floor drains

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• Wipe down displayed liquor bottles

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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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• 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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  ✖

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

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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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• Count bar bank

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• Complete comp & waste log

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Completion