Toscana Opening Bartender Checklist

 Ice – Grab cart and back up fruit from walk in

 Tv’s on – channels on sports networks (Done 30 min prior to open.)

 Bar tops cleared and wiped with 22 Quat sanitizer - 2 towels wax on/wax off. No streaks, inside and outside (Done 30 min prior to open)

 Arrange/wipe chairs – Seat 1 begins after the curve in the counter beside service bar. (Done 30 min prior to open)

 Sani buckets – 3 in/1 out – Stock towels – 3 microfiber (in office)

 Bus tubs – 3 in/1 out

 Trash cans (Wed/Fri/Sat) 3 in/1out. (Mon/Tue/Thur) 3 in.

 Go through the garnishes – discard anything that isn’t up to our standard.

 With Remaining garnishes, set up service well.

 Ensure all Garnish containers are full before moving on to back up pars.

 Ensure Big Rocks are stocked 1 full cambro in each freezer inside.

 Remove all pour spout covers inside

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