Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Team Member Name

  • Location
  • Document Number

Open

Bar

  • Floor and bar mats out

  • Turn on dishwasher

  • Glass scrubber w/ warm water and soap from kitchen + collander

  • Garbage bins (lined) and recycle/glass bins (unlined) out

  • Caps off spirits and wash

  • Ice and water in black tubs for fruit caddies

  • Fill fruit caddy with lemons, limes, and other fresh prep needed. Check Food Safety label for freshness

  • Syrups and juices out checking use by dates and juice quality (Photo of label)

  • Cocktail garnishes & mixtures prepped and out

  • Make sure napkins and straw caddies are full and displayed

  • Wipe down bar menus (using Germaguard) and realign the laminated sheets

  • Bar mat under boston shakers and mixing glasses

  • Ice in wells

  • Prep garnishes ensuring Food Safety label is attached and filled in correctly

  • Check stock levels

  • What stock needs to be ordered?

  • Check wine and flute glasses are clean and polished

  • Fold polishing cloths & tea towels

  • Check date of prepped items and wine

  • Record Watage?

Floor

  • Ensure tables wiped and furniture arranged neatly

  • Check bins empty from night before

  • Check function run sheet

  • Place menus on tables and ensure table talkers neat, clean, and current

Later in the day

  • Ensure bar is fully stocked with glassware, alcohol, etc for closing team

  • Check prep levels & prep accordingly (including cocktail garnishes if applicable)

  • Restock cool room, fridge(s), spirits, non-alcoholics, and Kegs if applicable

  • Fold polishing cloths & tea towels

Handover

  • Once you have completed your open, please add your name and sign below

  • Team Member Name

  • Sign

Close

Floor

  • Spray & wipe drink stands and tables using Germaguard

  • Arrange all furniture neatly

  • Empty rubbish bins on courses

Pre-Close

  • Collect and wash all glassware

  • Clear / Shut down half the bar and scrub with warm soapy water & dry

  • Sticky waiter trays through kitchen dishwasher

  • Wipe down all bar menus using Germaguard

  • Wipe down spirits bottles with warm, soapy water

  • Wipe down all window seals & fridge windows inside and out

  • Restock fridges ensuring stock is rotated (older stock to the front, new stock placed in back)

  • Why were you unable to restock the bar?

  • Fruit back into fridge. Dump old fruit.

  • Cover all open spirits/pourers including back bar with caps

  • Date all FRUIT and WINES! Sparkling - 3 days, White - 5 days, Red - 7 Days

Close

  • Fridge temps recorded in FSP

  • Empty ice well, wipe ALL mixer bottles & put in fridge or cool room

  • Clean ice well with warm water, scrub with soapy water & dry

  • Wash and dry all bar utensils, chopping boards & juice container tops

  • With warm soapy water, clean the bar top, all bar surfaces and sink areas

  • Reset bar with clean bar untensilts, chopping boards & juice container tops - juice container tops in speed well

  • Uncap and dunk soda guns in soda water. Scrub inside of black cap

  • Wash metal drip trays & strainers then return to sink area after close

  • Put dirty tea towels through washing machine

  • Wipe POS screens, tills & eftpos

  • Wipe down front & inside glasswasher, remove straws/fruit & turn off

  • Spray and wipe fridge doors - inside, outside and seals

  • Take rubbish out, rinse bins & re-line bins

  • Turn off fridge lights

  • Take all bins & cardboard to correct bins

  • Hose or scrub bar mats

  • Sweep & scrub bar floors with floor chemical & hot water

  • Squegee floor (If required)

Sign Off

  • I have checked through the close and have reset the bar to an acceptable level of cleanliness.

Manager on Duty

  • Have you checked the bar close?

  • Manager on Duty:

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.