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: ______________

Busser Checklist

Busser Checklist 2011

Opening –

-          Set up coffee station with cups, saucers, spoons, creamers, sugar, etc.

-          Set up water, tea and lemonade at every station necessary

-          Fill sugar caddies and hot tea boxes

-          Make lemonade, coffee and iced tea for the day

-          Put linen in bread baskets

-          Detail sections in lounge, PDR and dining room

-          Put out candles on each tables and light them

Closing –

-          Wipe down tables and chairs in the dining room, lounge and PDR, booth seats

-          Wipe down patio tables and chairs

-          Dump all pitchers

-          Return all plates, silverware, and glassware to dishwasher or bar area

-          Wrap and refrigerate lemons

-          Wipe down B&B plates

-          Take candles off of the tables, throw candle away, take votives to dishwasher

-          Empty and clean coffee and iced tea machines

-          Check refrigerator

-          Break down and clean all bus and server stations

-          Re set dining room, lounge and PDR for next shift service

-          Take linen bag downstairs

Daily –

-          Notify supervisor of anything that needs to be ordered

-          Attend pre-shifts for menu changes, policy information, schedule changes, etc.

-          Clock in and out – notify supervisor when leaving

-          Check schedule for verification on time of next shift

Date/Time : ­­­­­­­­­­­­­___________________

Employee Initials: ______________
Supervisor Initials: ______________

 

Runner Checklist

Runner Checklist 2011

Opening –

-          Turn on bread warmers to LOW

-          Polish silverware

-          Check and stock silverware at service station – make sure drawers are full of each

-          Check and stock knives and soup spoons at expeditor station

-          Fill peppermills

-          Wipe down and prepare trays (put clean napkin on)

-          Fill ramekins with ketchup, mustard, mayonnaise, etc.

-          Make sure extra dressings, etc. are in refrigerator

-          Refill areas that store to go bags, plastic silverware, napkins, etc.

-          Set up soup station

-          Restock items for closing crew before 2:00 PM

Closing –

-          Turn bread warmers off

-          Polish silverware and make sure it is put away in appropriate places

-          Wipe down trays

-          Clean expeditor station

-          Make sure ramekins are filled and put in refrigerator for following shift

-          Refill necessary items

-          Sweep Floors

Daily –

-          Notify supervisor of anything that needs to be ordered

-          Attend pre-shifts for menu changes, policy information, schedule changes, etc.

-          Clock in and out – notify supervisor when leaving

-          Check schedule for verification on time of next shift

Date/Time : ­­­­­­­­­­­­­________________________

Employee Initials: ______________

Supervisor Initials: ______________

Server Checklist

Server Checklist 2011

Opening:

-          Check printer paper rolls

-          Assist host in arranging tables according to reservation sheet

-          Set up coffee stations with cups, saucers, spoons, creamers, cream and sugar

-          Polish tarnished wine buckets

-          Set up tea station – teas, lemons, honey spoons, etc

-          Stock and clean check presenters (comment cards and pens)

-          Fill salt and pepper shakers

-          Fill sugar caddies

-          Detail Sections

Closing:

-          Re set lounge, PDR, and dining room for next shift or event

-          Polish two racks of glassware at the END of the night

-          Return all glassware to dishwasher or bar

-          Fold napkins/do rollups for lounge the following day

-          Clean cappuccino machine

-          Wipe down all chairs and booths in your section

-          Complete closing paperwork

o   Confirm that you have no open checks

o   Print out server report

o   Verify that all signatures match member/guest names on check

o   Count checks, make sure it matches total on server report

o   Place all chits in numerical order

o   Initial paperwork indicating that all closing duties are complete

-          Submit complete paperwork to supervisor

-          Check with supervisor before leaving

Daily:

-          Attend pre-shift for information on menu changes, specials, reservations, policy changes, etc.

-          Notify supervisor of anything that needs to be ordered or restocked

-          Maintain “server book” and keep information up to date

-          Check schedule for changes

-          Clock in and out

Date/Time : ­­­­­­­­­­­­­________________________

Employee Initials: ______________

Supervisor Initials: ______________