Manager Bar Closing Checklist

Have all of the bus bins been cleaned and sanitized?

Have all bus bin areas been sanitized and cleared of any debris?

Have both well areas been completely sanitized and free of any standing water?

Have both pop gun been detailed, sanitized, taken apart and saran wrapped?

Has all the glassware matting adjacent to the well been cleaned and sanitized?

Have draft and wine towers been plugged or saran wrapped?

Have bellini machines been cleaned and sanitized? (ie. underneath, sides and front)

Has the bellini machine draw valve been saran wrapped?

Has sleeve cooler been fully stocked and placed on defrost?

Have all storm pours been rotated and checked for expiry?

Have all back-up garnish been covered?

Have all open wines (red & white) been married, sealed, pumped, day dotted and placed in cooler over night?

Has bar top been cleaned and sanitized?

Have all floor drains been pulled out cleaned and cleared of debris?

Has micro-quat been poured down all floor and sink drains?

Has the dish bin been emptied and run through dish?

Has garbage area (in bar) been cleaned and sanitized?

Has all glassware been stocked in the bar?

Has spillage sheet been recorded?

Has nightly side duty been completed?

Have fans been placed in all high fruit fly areas?

Has the prep area been organized, cleaned and sanitized?

Have all available kegs been rotated into keg cooler?

Has all available product been received into its home? (ie: wine, bottled beer, bottled beer, etc...)

Has keg cooler been cleaned and organized? (ie: F.I.F.O. of all products, floor mopped, all product off the ground, draft over-flow recorded)

Has garbage been taken out? And garbage bag replaced for morning service.

Has the requisition printer and P.O.S been cleaned and sanitized?

Has everything in each been put back in its original home? (Not thrown into a pile in either well)