Rest Group LC

• Am/ Pm check

  am check

  pm check
• 1360 George dieter
  Address

• Conducted on

  Date

• Prepared by

• Mgrs on duty

• Add signature

  Sign

Standards and procedures

Grill

• Cedar Plank Salmon 34-40- degrees, 6 ounce filet pan spray, 1/2 tsp Brisket Rub, Cedar plank soaked for 30 minutes prior to use, Test managers on procedure here! 6 minutes total cooking time Key place salmon and plank on the grill at the same time

  Yes

  No

  N/A

• Hot Link Portions Labels 34-40 degrees 1/2 ounce cuts on a bias 2.5"long x 1.5"high 2 day shelf life portion of 4 weighs 2 ounces slices can be chopped for wilbur beans last day of shelf life Test weight managers should know this routine procedure here

  Yes

  No

  N/A

• Memphis Mop 7 days labeled squeeze bottle, water, cidar vinegar, memphis dry rub, 1x= 66 slabs room temperature

  Yes

  No

  N/A

• Marinated Chicken 34-40 degrees, 3 day shelf life from marination time (8-24 hours), designated tongs, perforated pan…

  Yes

  No

  N/A

• Burgers and Brisket Burgers 2-1's thawed, 34-40 degrees, 4-1's frozen 32 degrees or below, 2 ounces of brisket 6 ounces of burger, Brisket IS TORN into 1/2" to 3/4" pieces mix plat and point together all flat ok all point not the standard, Set for 3 hrs before using.

  Yes

  No

  N/A

• Baby Backs and Sauce BBS LABELED 34-40 Degrees Sauce room temp cooks side, 140-165 degrees in well, sauce is sweet and zesty along with honey, 3 day shelf life 1 meal period on line, ribs scoreed 12-14 cuts end to end, m7-8 cuts length wise 3 day life

  Yes

  No

  N/A

• Pineapple Steaks 34-40 degrees, 1/2" thick x 1.5" wide x 4.5"-5" in length 2 day shelf life

  Yes

  No

  N/A

Deserts

• Brownie/ Crumbs/ Minis 4 days / 3 days shelf life, labels, 18 cut, brushed warm with Kahlua, edges not curling, shelf life includes 12 hour marination time portioned walnuts up!

  Yes

  No

  N/A

• Bannana Pudding/ Wafer Labels #8 and # 30 scoop, 3 day shelf life, 34-40 degrees, bananas 1/4" sliced, pudding must be refridgerated 3 hours prior to serving

  Yes

  No

  N/A

• Bread Pudding/ Minis 4 day, 3 day shelf life, labels, 18 cut, portioned rasin side up, rasins must exist in every bite, 34-40 degrees

  Yes

  No

  N/A

• Praline Sauce 7 day shelf life, pecans mahogany color, 34-40 degrees, brown sugar, HW Cream, Cinnamon, 60/40 blend, pecan pieces, sugar, sour cream, vanilla SAUCE IS Not grainy Heat and test routinley during line checks for each batch…

  Yes

  No

  N/A

• Ice Cream 14 day shelf life, frozen # 12 scoop, dipper running well

  Yes

  No

  N/A

• Fudge/ Whipped Cream Hold hot, 2 ounce ladle or cold portion 2 ounces / Not expired

  Yes

  No

  N/A

Toaster

• 4.5" and 4" buns/ Texas Toast Bags sealed tight, toast to order

  Yes

  No

  N/A

• Seasoned Flour 2 day shelf life, flour 1 quart, cajun seasoning 1/2 cup Please ensure it is mixed completley

  Yes

  No

  N/A

• Milk, Melted Butter Milk, 1 shift DOA Label and stored in an ice bath

  Yes

  No

  N/A

Fry

• Shrimp Bredding 2 day shelf life

  Yes

  No

  N/A

• Fries 7 day shelf life,fry bowl 10 minute hold time clean fryers DO NOT HOLD ABOVE FRYER, Check baskets to ensure they are not falling apart share the importance with the team

  Yes

  No

  N/A

• Bonless Wings Labels, 34-40 degrees, portioned 6 ounces or 12 ounces, 7 day

  Yes

  No

  N/A

• Beer battered Fish Strips Fresh daily, 1" stripps 4 equal sizes or butterfly, 2 layers high, Sam Adams Lager breaded per shift stored at 34-40 degrees

  Yes

  No

  N/A

• Pineapple Rage 7 Day shelf life, Mop Brush, room temp 65-70 degrees- Butterblend, Franks Hot Sauce, Honey,Lemon Juice, Cayenne Pepper, Kosher Salt

  Yes

  No

  N/A

• CHIX TENDERS CORN DOGS Frozen 32 degrees, covered, 7 day life

  Yes

  No

  N/A

• Shrimp Portions Labels drained 34-40 degrees 8 ounce portions 26/30 tail on shrimp 2 day life

  Yes

  No

  N/A

• Turkey Burgers Frozen 32 degrees or below covered and not subject to freezer burn

  Yes

  No

  N/A

• Tortilla Chips 2 day life fried and evenly seasoned…

  Yes

  No

  N/A

Pantry

• Coleslaw Fresh daily, #10 scoop, 34-40 degrees, 3/8" dice, small batches, crsip to the taste, a 1x is 5 pounds of cabbage to 5 cups of Coleslaw Dressing. Recipe states storing vessel is a 6" 1/3 pan with a lid. " Crash Kits have a 24 hour shelf life"

  Yes

  No

  N/A

• Potato Salad # 10 scoop, 34-40 degrees, 1/4" diced for celery and onions, eggs sliced lenghtwise with an additional 1/4 turn and sliced, mixed thoroughly, 2 day shelf life, 6" 1/3 pan. Visual inspection observes 3 x more celery than onions

  Yes

  No

  N/A

• Lettuce sets Fresh daily, 34-40 degrees, 1/4ed iceberg leaves, leaves have been soaked for a minimum of 1 minute with Victory Wash sets are not rinsed with tap water after Victory Wash has been applied. Review Victory Wash procedures here do the managers understand how to test the system?

  Yes

  No

  N/A

• Hell Fire Pickles Submerged, 34-40 degrees, 7 day shelf life

  Yes

  No

  N/A

• Carrots and Celery sticks Fully submegred 34-40 degrees, 4" x 1/2"uniform cut, 2 day shelf life, storage container with a lid

  Yes

  No

  N/A

• Pulled BBQ Chicken 3 day shelf life from cook and pull date, if stored in a KANT LEAK life is reduced to per meal period must be a single layer...,# 10,12,30 scoop or pre-portioned 2,4,6 ounces... 2.5 pounds of pulled chicken to 1.5 cups of FD Rich and Sassy BBQ sauce = 1/2 time, color is obvious Real Que portion 5 ounces

  Yes

  No

  N/A

• Kids mac and Cheese Thawed 34-40 degrees, 3 day shelf life thawed

  Yes

  No

  N/A

• Broccoli 4 ounce portions, labeled, 4 florets per head, 2" wide at the top x 2 1/2" total length. Florets 5 ounce portion 4 each florets, 1 tsp 60/40 butter, 1/8 tsp kosher salt with a 2 day shelf life Broccoli heads will vary in size measure salt accurately

  Yes

  No

  N/A

• Romaine / Salad Mix 4 and 8 ounce portions, label including time with a 24 hour shelf life, spin dry lettuce, 1" x 1" lettuce cut, carrots and cabbage 1/8" x 1/8" x 3" strips, Large clear bag

  Yes

  No

  N/A

• Sliced / Diced tomatoes Soak in victory wash for a minimum of 1 minute, drain. Remove core Slicing place in slicer core end down, push through stack slices in a 6" 1/3rd pan, Dicing stack tomato slices and make even parallel cuts 1/4" or 1/2" into dice. Cut Julienne strips crosswise 1/4" or 1/2" dice spec on line check 1/4" dice and store in plastic...

  Yes

  No

  N/A

• Hard Boiled Eggs TBSP, Dice with egg slicer, 1 day shelf life 34-40 degrees

  Yes

  No

  N/A

• Cucumber Wheels 3/8" thick slices that are cut fresh daily,victory wash, 34-40 degrees, again 1 day shelf life

  Yes

  No

  N/A

• Caesar Dressing 1 ounce ladle, labeled squeeze bottle, 34-40 degrees, 4 day shelf life

  Yes

  No

  N/A

• Bleu Cheese Dressing 2 ounce ladle, 4 day shelf life, crumbles abundant in dressing, 34-40 degrees

  Yes

  No

  N/A

• Bleu Cheese Crumbles 7 day shelf life, TBSP, 34-40 degrees

  Yes

  No

  N/A

• Shredded Cheddar 2 day shelf life, 1/4 cup, 2" x 1/8" shorter shreds reserved for Chili and Potato garnish, 34-40 degrees Line check says 4"?

  Yes

  No

  N/A

• Sliced Jalapenos 7 day shelf life, fully submerged, 34-40 degrees

  Yes

  No

  N/A

• Seasoned Sour Cream 2 day shelf life, labeled squeeze bottle, SourCream, Cumin, Chili Powder, Granulated Garlic mixed well

  Yes

  No

  N/A

• Rich and Sassy 7 day shelf life Labeled squeeze bottle

  Yes

  No

  N/A

• Bacon Bits / Jalp Bits 1/4" x 1/4" dice and 1/2" x 1/2" dices bacon bits and Jalapeno,….Bacon Bits have a 2 day shelf life from cooking date, chop at the end of the day and store at room temperature with a label- Bacon is 18-22 count and 13-17 count for bacon and jalapeno…

  Yes

  No

  N/A

• Grated Parm 2 day shelf life on line, 2 weeks once wheel has been opened in bulk, TBSP,

  Yes

  No

  N/A

• Green Beans 2 day shelf life, 3 ounce portion, 34-40 degrees, 1.5 TSP of bacon and onion mixture with crispy bacon observed Beans must be drained before portioning

  Yes

  No

  N/A

• Croutons / Potao stix Room Temperature 65-70 degrees, Crisp Croutons on the outside moist center, 25 squares, evenly coated, golden brown, 1 day shelf life suggested per shift...taste during line check to validate

  Yes

  No

  N/A

• Remoulade 34-40 degrees,1.5 ounce ladle, labeled squeeze bottle, 4 day shelf life, Onions, Capers and Peppers minced not chopped and ensure appropriate Adobo sauce is used, taste to validate

  Yes

  No

  N/A

• Spicy Tarter Sauce 34-40 degrees , 2 ounce ladle, HF Pickles rough chopped 3/8" diced, mayo,Red Wine Vinegar, Lemon Juice, FH Sauce, White Pepper, Kosher Salt, Dill, Parsley Flakes, Cayenne all blended well, 4 day shelf life

  Yes

  No

  N/A

• Jalapeno Pickled Red Onions 3 day shelf life, 34-40 degrees, tongs, Jalpenos cut 3/8", Onions cut 1/8" marinated 8 hours prior to serving, Apple Cider Vinegar, Thyme and Kosher Salt…

  Yes

  No

  N/A

• Honey BBQ Sauce 1 ounce ladle, labeled squeeze bottle, Honey Dijon Mustard, RS BBQ Sauce 1-1 RATIO, 7 day shelf life, 34-40 DEGREES

  Yes

  No

  N/A

• BBQ Mayo TBSP, 4 day shelf life, 34-40 degrees, Mayo, Rich and Sassy, Rib Rub, Paprika

  Yes

  No

  N/A

• Sliced Red Onions 34-40 degrees, 2 day shelf life no centers onions must be crisp

  Yes

  No

  N/A

• Lemon Lime Wedges 1 day shelf life, 34-40 degrees, fresh and the wedge adds value to the plate

  Yes

  No

  N/A

• Dirty Rice #8 scoop = 1 portion, 34-40 degrees, 3 day shelf life, must be served at 165 degrees,green pepper 1/4", celery 1/4", tomatoes 1/2", review 3 steps of prep 160 to validate managers knowledge

  Yes

  No

  N/A

• Devils Spit / Rich and Sassy Mop / Brush 1/2 ounce ladle room tmperature 65-75 degrees, 7 day life

  Yes

  No

  N/A

• Honey Chipotle Lime Glaze 4 day shelf life, 1/2 ounce ladle, discard any glaze on cooks line nightly,Fresh lime, zest, Key lime juice, CP Adobo sauce , Kosher salt, Garlic chopped, Honey clover, Honey, blending key cups of honey max

  Yes

  No

  N/A

• Burnt Ends 1/2" to 3/4" pieces use 50 50 point and flat 2 day shelf life 6 ounce portion label… Use DOA brisket per specifications

  Yes

  No

  N/A

• BC Dressing Crumbles Please refer to boxes 136 and 137 on the first tab for specs…

  Yes

  No

  N/A

• Shrimp Skewers 2 day shelf life, 34-40 degrees, 5 shrimp tail on, butterfly cut( 26/30) per skewer covered with ice bag, recipe says 2 day line check says 3?

  Yes

  No

  N/A

• Garlic Butter Room Temperature up to 3 hours, 60/40 blend 2 pounds, chopped garlic 1/2 cup, dash seasoning 2 tbsp 7 days shelf life

  Yes

  No

  N/A

Window

• Bacon / Jalapeno Bacon Crisp, stored on top of bread, 65-75 degrees, 1 day cooked, 2 days as chopped, 18-22 count and 13-17 count 350 degrees 5/7 minutes high fan, Crispy but flexible

  Yes

  No

  N/A

• Rich and Sassy Beam Cola 1/2 ounce ladle and 2 ounce ladle for BC, yellow onions 1/4 cup, Bourbon, Cola RS BBQ sauce, sauce should be shiny with rich deep red color ( Beam Cola)

  Yes

  No

  N/A

• Shakers 6 each Rib Rub, Baby Backs, Steak/Burger,Raw Sugar,Cayene,Memphis,Cajun

  Yes

  No

  N/A

• Meat Sauce in welll 1/2 ounce ladle, 140-165 degrees,Au Ju 1 to 2 RS BBQ sauce, small batches 4 day life

  Yes

  No

  N/A

• Garlic / Sweet mashed DOA label 3 hours, #10 scoop, heat to 165 degrees, covered with lid, hold at 150 degrees, visual inspection after 2 hours- Do not open bags until needed

  Yes

  No

  N/A

• Dave's Mac and Cheese DOA label, #10 scoop, 150-160 degrees, covered with lid, baked 2 hour life mixed 1 day, drain jalapenos before measuring and chop to 3/8"

  Yes

  No

  N/A

• Wilbur Beans DOA label 4 hours, 3 ounce ladle, 150-160 degrees, covered with lid, 1/4" wilbur sausage, 1/4" sausage, 3/8" Jalapenos, beans not drained, 4 day life including 1 day marination time, made 24 hours prior to service

  Yes

  No

  N/A

• Apples DOA label, 2 hours, slotted spoon, 140 degrees,plastic pan with lid, thawed apples, brought to boil twice during prep procedure critical, 4 days including 12 hour marination time

  Yes

  No

  N/A

• Corn DOA label, fully submerged, holding unit btemperature 170 degrees, steam table 150 degrees, no silk, 1/2" cut off each side Review Fresh Corn Husking procedure here and cooking procedures

  Yes

  No

  N/A

• Collard Greens DOA label 4 hours, slotted spoon, 150-160 degrees, covered with a lid, bacon 1/2" crispy, w sausage 1/4", onion 3/8" greens have been simmered 1 hour liquid reduced and greens are tenders

  Yes

  No

  N/A

Hotbox

• Ribs Hot Box 170 degrees, Meat label, DOA sticker, SEALED BAG NO TEARS, scored 4 cuts each way not cutting meat, celery seed and rib rub obvious please refer to ABSOLUTES here

  Yes

  No

  N/A

• Rib Tips Meat label, 170 degrees, DOA sticker, Celery seed and rib rub obvious, fatt trimmed, reheated to 165 degrees only once, held in drawer never longer than 10 minutes

  Yes

  No

  N/A

• Brisket DOA Label, 170 degrees, smoked 3 x daily, 4 hour life, held at 170 degrees, 1/8" x 5" rough chop for sandwiches 3/8" 1/2 ounce of meat sauce, FAT test validated

  Yes

  No

  N/A

• Roast Chicken DOA label, 2 hour life, seasoned appropriatley, wings tucked, skin intact, brushed with own juices 170 degrees, fired bone side down Flame kissed validate time with managers

  Yes

  No

  N/A

• Pork Meat label, DOA label, held 170 degrees, spli length wise with a 4 hour shelf life, cut into 1/2" squares

  Yes

  No

  N/A

• Baked Potato Scrubbed to remove dirt, dry over night in prep,DOA label 1 hour, fired and documented hourly ,50 count, pierced 3-4 x, held at 170 degrees covered with 1 tsp of kosher salt, 210 degrees to meet specification regarding prep<br>Wilbur Wash Hold at 145-165 degrees, in steamwell, contains water, RS BBQ Sauce, Onion Powder, Brown Sugar

  Yes

  No

  N/A

Expo

• Chili DOA label 4 hours, 4 ounce ladle, 165 degrees,reheat in heat and hold, peppers and onions cut to 1/2" pieces, burger 1/2" pieces simmered one hour for flavors, prepped 12 hours prior to serving

  Yes

  No

  N/A

• Chicken Wild Rice Soup DOA 4 HOURS, 4 days, 165 Degrees, carrots onions celery crsip 1/4" diced, mushrooms sliced, white meat chicken 1/2" rice not popped

  Yes

  No

  N/A

• Sour Cream 2 Day shelf life, #30 scoop , 34-40 degrees

  Yes

  No

  N/A

• Whipped Butter 2 day shelf life, #40 scoop, 45 degrees or below, 60/40 blend

  Yes

  No

  N/A

• Bacon Bits / Jalp Bits 1/4" x 1/4" dice and 1/2" x 1/2" dices bacon bits and Jalapeno,….Bacon Bits have a 2 day shelf life from cooking date, chop at the end of the day and store at room temperature with a label- Bacon is 18-22 count and 13-17 count for bacon and jalapeno…

  Yes

  No

  N/A

• Muffins 2 hour DOA, #12 scoop, low fan rotated, honey glaze 1 day life scooped

  Yes

  No

  N/A

• Cinnamon Shaker, oreos, crackers Salt Shaker, label, clean test 2 shakes

  Yes

  No

  N/A

• Southside BBQ Sauce 34-40 degrees, 2 ounce ladle, Buffalo Sauce, RS BBQ Sauce, Chili Powder, Yellow Mustard, Cayenne, Worcestershire 34-40 degrees, 7 day shelf life

  Yes

  No

  N/A

• BBQ Chips Fried and Crispy, evenly seasoned discard end of day, 350 degrees 1/4 cup of rib rub for every 5 pounds

  Yes

  No

  N/A

Plate ware

• Baskets, liners, sav a days, 5oz black dish, ramekins, to go boxes, butcher paper, printer paper

  Yes

  No

  N/A

• Cedar planks,

  Yes

  No

  N/A

Safety and sanitation

• Test strips on hand and used. 200ppm

  Yes

  No

  N/A

• Proper uniforms, shoes, jewelry, nail polish, hair restrained

  Yes

  No

  N/A

• Hand washing sinks, clean, stocked and hand washing observed

  Yes

  No

  N/A

• Cutting gloves available and in use

  Yes

  No

  N/A

Prepped Foods Walk-in

• 2 to 1 Burgers 3 days, must have a label

• 4 ounce romaine and 4 ounce house salads 24 hours and must have a label

• Apples 3 days, must have a label

• Au Jus 4 days and must have a label

• BB Ribs and Sauce 3 days and must have a label

• Battered Cod 1 day shelf life and must be re-breaded per shift with a label

• BBQ Chips 1 day and must have a label

• BBQ Mayo 4 days and must have a label

• BBQ Mop 7 days

• BBQ Pulled Chicken 3 days from cook and pulled date and must have a label

• Beam Cola Sauce 7 days with a label

• Beans 4 days with a label

• BC chz Dressing Portions 3 Days with a label

• Brisket 2 days must be validated with FAT test manager signature, LABEL

• Broccoli Portions 2 days with a label

• Buffalo Sauce 7 days with a label

• Cajun Flour 2 days with a label

• Carrot and Celery sticks Submerged, 4"-5" in length 1/2" thickness consistant

• Cheddar Shredded 2 days with a label, short shreds reserved for Chili, potatoes etc

• Chicken Breast, Marinated 2 days with a label, perforated pan and below everything

• Chicken Trays 2 days not above anything but raw chicken

• Chicken Trays 2 days not above anything but raw chicken

• Chicken Wings 3 days with a label

• Coleslaw Prep 1 day with a label

• Brownie Crumbles 4 days with a label

• Hot Fudge 7 days with a label

• Praline Portions 7 days with a label

• Bread Pudding 4 days, with a label, rasins side up do not stack

• Brownie 4 days with a label and wrapped

• Key Lime Pie 3 days with a label and wrapped

• Pecan Pie 3 days with a label and wrapped

• Honey BBQ 7 DAYS with a label

• Ranch dressing 3 days with a label

• Remolaude 4 days with a label

• Garlic Butter 7 DAYS with a label, closed container

• Green Beans 2 day shelf life stored with a label, wrapped

• Honey Glaze 7 day shelf life, label and stored in a container and lid

• Honey Lime Glaze 4 day shelf life,label and stored in a container without a lid

• Link 2 ounce Manhandler Store in a pan with a label 2 day shelf life, if portioned check for 4 pieces toatling 2 ounces

• Mac and Cheese Panned 2 day shelf life covered with a label

• Meat Sauce 4 day life in a container with a lid and has a label

• Onion Strings 12 ounce and 3 ounce Portioned, wrapped label, fresh, 2 day life

• Parmesan Shredded 2 day shelf life, block has 2 weeks once it has been opened

• Pickled Red Onions Submerged, 3 day life, marination time included in life

• Pineapple Rage 7 day life, stored in a container with a lid and a label

• Pineapple Steaks 2 day shelf life 1/2" thick, 1.5" width, 4.5-5" in length, no core and knobs visible

• Pork Cooked Cut, wrapped label with a 3 day life

• Potato Salad 2 day shelf, it has been properly enhanced and has a cover and a label

• Ribs Scored Day shelf life, scored correctly and slacking

• Ribs Smoked 3 days, label, manager approved FAT test, covered

• Salmon Cured 3 day LIFE, wrapped in plastic, covered with ice and has a label

• Seasoned Sour Cream 2 day life, covered with a label

• Shrimp App portions 2 day life, covered with a label, ice

• Shrimp Breaded 7 day life

• Shrimp Cooked / Skewers 3 day life covered or wrapped with ice and a label

• Soup Chili 4 day life including marination time, covered with a label

• Wild Rice Soup 4 day life, covered with a label

• Southside BBQ Sauce 7 day life covered with a label

• Steak Tenderloins 3 day life portioned, label covered

• Garnishes Strawberry and Lime 1 day life covered

• Strawberry Glaze 2 day life covered with a label

• Tarter Sauce 4 day life covered with a label

• Smoked Tips 3 day life, manager signature label and dated

• Tortilla Chips 2 day life has a label and is covered

• Wilbur Sausage 2 day life has a label and is covered

Slacking Yes or No Why OR Why not- Comments Please

• RIBS

  Yes

  No

  N/A

• BB Backs

  Yes

  No

  N/A

• Brisket

  Yes

  No

  N/A

• Tips

  Yes

  No

  N/A

• Hot Link

  Yes

  No

  N/A

• Steak tenderloin

  Yes

  No

  N/A

• Fish

  Yes

  No

  N/A

• Salmon

  Yes

  No

  N/A

• Shrimp

  Yes

  No

  N/A

• Apples Perforated Pan?

  Yes

  No

  N/A

• Chili Corn

  Yes

  No

  N/A

• Green Beans

  Yes

  No

  N/A

• Mac and Cheese

  Yes

  No

  N/A

Bar Line Check Supplement 2013

• Item Shelf Life

• Orange Juice 2 days

• Pineapple Juice 2 days

• Grapefruit Juice days

• Cranberry Juice days

• Margrita Mix Finest Cal 35 days

• Strawberry Finest Cal 35 days

• Pina Coloda Cocktail Mix Finest Cal 35 days

• Mango Puree Finest Cal 35 days

• Raspberry Puree Finest Cal 35 days

• Sweet N Sour Mix Finest Cal 35 days

• Lime Wheels 1 day

• Lime Wedge Drinks: Very Berry Margarita, Strawberry Margarita, Strawberry Daiquiri, Side Car, Daiquiri's, Citrus Rum Coolers, Bay Breeze

• Celery Stalks Devils Spit Bloody Mary

• Hell Fire Pickles Devils Spit Bloody Mary

• Olives Martini

• Orange Flag Dave's Famous Melonade has a Lemon Wheel and Cherry Flag, Sweet Mama's Punch has the Orange Flag, Tequila Sun Rise, Strawberry Coloda, Sex on the Beach, Planters Punch, Pina Coloda, Orange Chrush, Old Fashion, Mia Tai, Hurricane, Fuzzy Naval, Bahama Mama

• Cherry Sloe Gin Fizz, Singapore Sling, Rob Roy, Manhattan

• Lemon Wheel Dave's Smokin Tea

• Lemon Twist Sloe Gin Fizz, Rob Roy, Martini, Manhattan, Cosmopolitan

• Lemon Wedge Texas Tea, Strawberry Spiked Lemonade, Spiked Berry Lemonade, Lynchburg Lemonade, Long Island Ice Tea, Hot Toddy, Citrus Rum Cooler

• Daves Famous Margarita 1 1/2 oz Sauza Gold Tequila, 3/4 oz Cointreau, 6 oz Finest Cal margarita Mix1/2 oz Brandy Float. Combine all ingredients except Brandy in mixing tin with ice. Shake and strain over ice and top with the brandy float. Garnish glass with salted rim and a lime wheel.

• Dave's Smokin Tea 3/4 oz of Smirnoff Vodka, 3/4 oz Barcardi Rum, 3/4 oz Tanguerey Gin, 1/2 oz DeKuyper Triple Sec, 3 oz's of Finest Cal Sweet n Sour mix and 1 oz of Pepsi. Combine all ingredients but Pepsi in a mixing tin with ice. Shake and strain over ice. Top with a splash of Pepsi and garnish with a Lemon Wheel.

• Devil Split Bloody Mary 2oz of Absolute Peppar Vodka, fill with Devils Spit Bloody Mix, build over ice. Garnish with Seasoned Rim (equal parts salt, black pepper and celery salt), lime wheel, celery stalk and 3 hell fire pickle chips

• Sweet Mama's Punch 1 1/2 oz of Bacardi Rum, 3/4 oz Disaronno Amaretto, 2 oz orange juice, 2 oz pineapple juice, 2 oz Finest cal Sweet n Sour mix, splash of Sierra Mist, splash of Finest Cal Grenadine. Combine the first five ingredients in a mixing tin with ice, shake and strain into a 18 oz schooner filled 2/3rds of ice, top with the splash of Sierra Mist and splash of Finest Cal Grenadine. Garnish with Orange Flag

• 9 inch Red Drink Straws

• Cocktail Stir Straw

• Sword Picks

• 14 oz Short Beer Glass

• 23 oz Pilsners

• 8 1/2 oz Irish Coffee Mug

• 14 oz Gibralters

• 18 oz Schooners

• Jiggers 1/2 to 1-1/4

• Celery Salt Bloody mary rimmer

• Kosher Salt Dave's Famous Margarita

• Granular Sugar Spanish Coffee,

• Black Pepper Bloody Mary Rimmer

• Rimmer with Lime Juice Cleaned daily at the end of the day

• Aerosol Whipping Cream Daves Road House Coffee, Golden Cadillac, Grasshopper, Irish Coffee

• Hersery Chocolate Syrup Mudslide

• Cinnamon Sticks Dave's Road House Coffee

• Cocktail Onions Gibson

• Praline Sauce Dave's Road House Coffee

• Honey and Brown Sugar Dave's Road House Coffee

• Bitters Old Fashion