Title Page
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Site conducted
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Conducted on
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Prepared by
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Team Member Name
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Location
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Document Number
Open
Bar
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Floor and bar mats out
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Turn on dishwasher
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Glass scrubber w/ warm water and soap from kitchen + collander
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Garbage bins (lined) and recycle/glass bins (unlined) out
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Caps off spirits and wash
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Ice and water in black tubs for fruit caddies
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Fill fruit caddy with lemons, limes, and other fresh prep needed. Check Food Safety label for freshness
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Syrups and juices out checking use by dates and juice quality (Photo of label)
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Cocktail garnishes & mixtures prepped and out
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Make sure napkins and straw caddies are full and displayed
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Wipe down bar menus (using Germaguard) and realign the laminated sheets
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Bar mat under boston shakers and mixing glasses
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Ice in wells
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Prep garnishes ensuring Food Safety label is attached and filled in correctly
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Check stock levels
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What stock needs to be ordered?
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Check wine and flute glasses are clean and polished
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Fold polishing cloths & tea towels
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Check date of prepped items and wine
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Record Watage?
Floor
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Ensure tables wiped and furniture arranged neatly
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Check bins empty from night before
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Check function run sheet
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Place menus on tables and ensure table talkers neat, clean, and current
Later in the day
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Ensure bar is fully stocked with glassware, alcohol, etc for closing team
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Check prep levels & prep accordingly (including cocktail garnishes if applicable)
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Restock cool room, fridge(s), spirits, non-alcoholics, and Kegs if applicable
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Fold polishing cloths & tea towels
Handover
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Once you have completed your open, please add your name and sign below
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Team Member Name
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Sign
Close
Floor
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Spray & wipe drink stands and tables using Germaguard
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Arrange all furniture neatly
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Empty rubbish bins on courses
Pre-Close
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Collect and wash all glassware
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Clear / Shut down half the bar and scrub with warm soapy water & dry
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Sticky waiter trays through kitchen dishwasher
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Wipe down all bar menus using Germaguard
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Wipe down spirits bottles with warm, soapy water
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Wipe down all window seals & fridge windows inside and out
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Restock fridges ensuring stock is rotated (older stock to the front, new stock placed in back)
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Why were you unable to restock the bar?
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Fruit back into fridge. Dump old fruit.
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Cover all open spirits/pourers including back bar with caps
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Date all FRUIT and WINES! Sparkling - 3 days, White - 5 days, Red - 7 Days
Close
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Fridge temps recorded in FSP
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Empty ice well, wipe ALL mixer bottles & put in fridge or cool room
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Clean ice well with warm water, scrub with soapy water & dry
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Wash and dry all bar utensils, chopping boards & juice container tops
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With warm soapy water, clean the bar top, all bar surfaces and sink areas
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Reset bar with clean bar untensilts, chopping boards & juice container tops - juice container tops in speed well
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Uncap and dunk soda guns in soda water. Scrub inside of black cap
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Wash metal drip trays & strainers then return to sink area after close
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Put dirty tea towels through washing machine
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Wipe POS screens, tills & eftpos
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Wipe down front & inside glasswasher, remove straws/fruit & turn off
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Spray and wipe fridge doors - inside, outside and seals
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Take rubbish out, rinse bins & re-line bins
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Turn off fridge lights
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Take all bins & cardboard to correct bins
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Hose or scrub bar mats
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Sweep & scrub bar floors with floor chemical & hot water
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Squegee floor (If required)
Sign Off
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I have checked through the close and have reset the bar to an acceptable level of cleanliness.
Manager on Duty
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Have you checked the bar close?
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Manager on Duty: