Bar Checklist

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: ______________