Bartender Closing Checklist

Today's Date*

MonthDayYear

Name

First NameLast Name

Initial Checklist AFTER LAST CALL @ 11:15PM*

	DONE	NOTES
Throw out any cut garnishes (Fresh Garnishes must be CUT FRESH BEFORE EVERY SHIFT AND WHAT WAS NOT USED AND NOT EXPOSED TO ROOM TEMPERATURE MUST BE THROWN OUT) Cucumber slices can be saved for PALAPA water next day for service.	1
Throw out any open mixers, sodas, etc.	2
Marry all Liquor	3

NIGHTLY CLEANING *

	DONE	INITALS	NOTES
Wipe down all bottles CLEAN	4
Wipe down entire bar CLEAN, TOP to BOTTOM (Bar Top, shelves, inside cut outs for mats, ect.)	5
ALL dirty glassware is taken BOH/to dish to be cleaned. THERE SHOULD BE NO DIRTY GLASSWARE AT THE BAR!	6
Ensure all bar tools, stir sticks, shakers, shot glasses, ect. are CLEANED and set to dry over night.	7
Ensure Mixers below the bar are LINED UP, CLEAN, and ORGANIZED PROPERLY	8
Ensure Bar Cooler is WIPED DOWN, CLEAN and ORGANIZED PROPERLY	9
Ensure Dry Storage is WIPED DOWN, CLEAN and ORGANIZED PROPERLY	10
Put away all Liquor and Wine in Liquor/Wine Cage and ORGANIZE PROPERLY in Liquor Closet. (i.e. All Vodkas together by Brand, All Gins together by Brand, All Rums together by Brand, etc.)	11

Take Photo of Clean, and Orgainzed Bar and Shelves (FAILURE TO PROVIDE PHOTO WILL RESULT IN A WRITE UP)*

Take Photo of Clean and Orgainzed Cooler behind the Bar. (FAILURE TO PROVIDE PHOTO WILL RESULT IN A WRITE UP)*

NIGHTLY INVENTORY *

	DONE	NOTES
Complete Inventory of the Cage/Closet and send electronically to Bar Manager	12
Give the Bar/Cage/Coolers a final inspection to ensure it is WIPED DOWN, CLEAN and ORGANIZED PROPERLY. SHOULD BE READY FOR NEXT SHIFT.	13

86 List/Items that Need Ordered

Take Photo of Liqour Inventory Organized and all front facing correctly. (FAILURE TO PROVIDE PHOTO WILL RESULT IN A WRITE UP)*

FINAL CHECKOUTS*

	DONE	NOTES
Pour Bleach/Chlorine down each Bar floor and sink drain EVERYNIGHT! (To help with the smell and the fruit flies) -Check with your Barback to make sure it is only done once-	14
Assist Barback with cleaning floors.	15
(SATURDAY ONLY) TURN OFF ICE MACHINE (ONLY IF WE ARE CLOSED FOR SUNDAY AND MONDAY)	16
Make sure ALL (3) bar trash cans are emptied, bags thrown in dumpster, and trashcans taken BOH to be cleaned; EVERYNIGHT!	17
Check out with Manager; get work inspected, and approval to Clock Out	18
CLOCK OUT!!!	19

Take Photo of the (3) Empty Bar Trashcans taken BOH to be cleaned. *

General Notes

Bar repairs or maintenance requests.