Pitchwood

• Pitchwood Alehouse Daily Duties

  Date

Opening

• Prepare sanitation bucket (1 cap of bleach)

• Turn on all lights up & downstairs

• Place liners in trash cans and position appropriately

• Put mats out & set up ice well with well liquor & ice

• Cut lemons, limes, oranges and discard any that are expired

• Make bloody mary garnish skewers when needed

• Setup rim garnish utensil for salt, pepper, bloody mary seasoning

• Stock straws, cocktail napkins, stir-straws, coasters

• Stock bar utensils & supplies (strainer, shaker, ice scoop, stirrer, etc.)

• Check liquor, beer and wine backups for service well & glass cooler

• Stock silverware

• Stock menus (wipe down as needed)

• Fill bar bucket with soap water and glass scrubber for double sink

• Turn on music, bar TV, etc.

• Turn on neon lights and signs

• Check if plates and glasses are clean

• Check if tables (and table caddies), (Ketchup, Salt, Pepper, Sugar) bathrooms, and bar floor is clean and stocked

• Get and count opening bar bank

During Shift/Mid Shift/Change Over

• Staff following standard operating procedures when welcoming customers

• Customers are being served food and drink in a timely manner

• Greet promptly with a menu, direct them to tap list and notify of any specials

• 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 full

• Bar is being wiped regularly

• Beer restocked during downtime

• Silverware & glassware restocked and polished during downtime

• Ketchups refilled during downtime

• Check fruit tray and service well for needed ice and keep stocked

• Keep sanitizer (bleach) bucket and dish soap clean & fresh

• Altercations and incidents of violence involving customers/staff members record in log book

• Restock, finish dishes, take out trash and check with closing bartenders if anything else is needed before leaving

• Make sure a note is left for register balance for next person on

First Out & Closing

• (FO) Clean, organize and stock beer cooler

• (FO) Clean and restock table caddies (Salt, Pepper, Sugar, Ketchup & put full ketchup bottles in refrigerator)

• (FO) Discard of coffee & filter, clean coffee maker and area around it.

• (FO) Take sauce pumps to kitchen, cover container (with wrap) for ranch & fry lube and put in walk in.

• (FO) Remove bar top long mats and wash them in dishwasher and set on cart to dry

• (FO) Restock fruit & make sure there's fresh ice for well and fruit tray

• (FO) Discard trash to large kitchen trash can

• (FO) Count liquor bottles used thus far and place in bin out back

• (FO) Check with closer before leaving

• Pour bleach in all drains

• Wipe down all stainless

• Wipe down beer taps & cap them

• Pull tap grates, bleach water and wipe out tap drain, clean and let grates dry on cart with mats

• Wipe down sticky liquor bottles

• Stock & rotate beer

• Clean cash register, credit card terminal, telephone

• Clean back bar

• Take floor mats to back

• Wash any remaining bar mats and set on cart to dry

• Empty trash cans

• Burn ice bins & sanitize

• Cover & store all bar fruit (discard as required)

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

• Clean margarita rim salters

• Re-stock rocks glasses, highballs, pounders, wine glasses, snifters, coffee mugs, tumblers etc

• Clean all bar utensils & supplies

• Re-stock beer cooler

• Re-stock liquor empties

• Count liquor bottles and discard in bin out back

• Wipe down service well liquor bottles

• Clean & soak soda gun nozzles

• Wipe down bar top

• Wipe down bar stools

• Wiper down tables upstairs and downstairs

• Empty & clean bar sink

• Pick up bottle caps, fruit, trash and straws from bar floor

• Turn off music, bar TV, etc.

• Turn off lights, neon lights and signs

• Count bar bank

• Complete close cash and make sure all doors (green room, both patio, and front) are locked & alarm set on exit

Completion

• Closer signature

  Sign