Bartender Opening Checklist

Today's Date

MonthDayYear

Name

First NameLast Name

Initial Checklist

Rows	DONE	NOTES
Clock In
Check in with Manager for any special details regarding the night’s service (i.e. Events, Special Set Up, Pre-Ordered Bottle Service Packages, Special Offerings, etc.)

Produce and Garnishes

Rows	DONE	NOTES
Remove and Replenish Dehydrated Garnishes in Dehydrator
Cut garnishes (Lime Wedges, Lemon Wedges, Orange Slices, Watermelon Slices, Long Cucumber Slices) – Refer to the Bar Bible
Prepare herbs (Picked Mint, Mint Sprigs, Basil, Baby’s Breath) – Refer to the Bar Bible
Prepare Rimming Station (2 Dishes – 1 Salt/Tajin, 1 Cocoa Salt/Spicy Salt, 1 Ramekin Black Lava Salt, 1 Orange with a Quarter Wedge Removed) – Refer to the Bar Bible
Set up Bar Tools (3 Sets of Tins, 2 - 1oz./2oz. Jiggers, 1 Mixing Glass, 2 Hawthorne Strainers, 1 Julep Strainer, 1 Wine Key, 1 Paring Knife, 1 Y-Peeler, 1 Cone Strainer, 1 Barspoon, 1 Muddler)
Set up Garnishes – Refer to the Bar Bible

Setting up Service Wells

Rows	DONE	NOTES
Grab needed liquor for service per req sheet
Set up wells for service – Follow the labels
Ensure all tools, glassware, and overall that the bar is CLEAN, ORGANIZED, and READY for service
Make an 86/Low-On list prior to preshift
Make the Welcome Shot of the day – Refer to the Bar Bible (Document what was used and send to manager) -List NAME of SHOT and INGREDIENTS in notes section-

Daily Side Work

Rows	DONE	NOTES
Check on Barback and assist if needed on completing tasks
Check in with Manager for further direction and hand Manger 86/Low-On List
Polish glassware
Stock fridges with product to keep cold
Get your coffee, smoke your cigarette, use the bathroom, etc.THEN BE READY TO ROCK IT OUT AND POSITIONED AT YOUR STATION 15 MINUTES PRIOR OPENING
ATTEND PRE-SHIFT

General Notes

86 List (items out of stock)

Items that need Ordered (with quantity)

Take Photo of Service Wells set-up and ready for service