Bar Checklist 2011
Opening -
- Check par levels for alcohol and non alcoholic. Replenish if needed
- Wipe down the back and front of bar
- Fill both ice bins
- Unlock bar cabinets, coolers and beer taps
- Turn on all TV’s
- Place bar mats on bar
- Set up liquor bottles in speed rack
- Set up and fill or clean all “store and pour” juices in juice rack and put on ice
- Check back bar bottles (clean and check all pour spouts)
- Remove fruit and olives trays from cooler – clean, check quality and freshness of all. Replenish and replace if necessary
- Wash and cut fruit
- Start a new requisition sheet for items that need to be ordered
- Make sure all areas are clean and organized
- Dishwasher – check all 3 detergent levels, order and replace if necessary
- Clean out refrigerators and ice bins
- Pull red house wines out of wine case to put on bar
- Put out snacks on bar (napkins, bar mix, peanuts, etc.). Refill throughout day
- Replenish to go cups and children’s cups
- Wash and properly polish and restock all glassware
Closing -
- Put away and wipe down bottles in speed rack, mixers and fruit from bar
- Check all pour spouts, replace if necessary
- Gas and cork all wines by the glass
- Burn the ice in both wells and wipe clean
- Wash all rubber bar mats and place over sinks where they can fully dry
- Clean draft beer drain and rinse all spouts with hot water
- Put away all bar mix, peanuts and napkins from bar
- Wipe down bar tops, sinks, counter tops, cooler doors and sides
- Lock up liquor cabinets, beer taps, wine cabinets, and coolers
- Date all open bottles of wine
- Put red house wines back into wine case
- Turn off TV’s and satellite boxes
- Wash, polish and put away all glassware behind bar. Make sure there are enough pint and water glasses for the next shift
- On Sunday Nights, throw out all fruit except cherries.
- Make sure olive tray has been drained of ice and water
- Wipe down all counters, sinks, computers
- Check floor around bar and bar stools, vacuum if necessary
Daily –
- Notify supervisor of anything that needs to be ordered immediately
- Attend pre-shifts for menu changes, policy information, schedule changes, etc.
- Clock in and out – notify supervisor when leaving
- Make sure cabinets are locked every night and keys are put away properly, make sure wine cabinets are closed and locked
Date/Time : ________________________
Employee Initials: ______________
Supervisor Initials: ______________
