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OPENING CHECKLIST
DUTIES:
MON.
TUES.
WED.
THUR.
FRI.
SAT.
SUN.
Turn on coffee machine and grinder (make sure both switches are turned on)
Cut fresh fruit & prepare garnishes & skewers
Fill all ice wells
Double check stock levels including orange juice
Check stock service wells (straws, napkins, skewers)
Ensure ice buckets are filled with breakfast halfpenny properly chilled
Check breakfast sparkling wines are not flat
Check ice machine is functioning properly
Turn on coffee machine steamer for 10 seconds to bring machine up to
temperature before use
Check milk stocks and dates
Fill sugar bowls to the top with white and brown and ensure each has
skewer/spoon in place
Ensure all juices are properly chilled before service
Ensure fruit basket is topped up with all fruit needed for a full days service
Check your range of spirits, replacing any empties before the shift begins, and
have new bottles to hand for any spirits that are running low (especially breakfast
martini) Make sure all spirits are grouped together properly
Turn on bar and fridge lights before service
Provided by Evergreen – software custom-built for busy bars
To edit this file, go to File → Download as → Microsoft Word
BARTENDER INITIALS
MANAGER INITIALS
CLOSING CHECKLIST
DUTIES:
MON.
TUES.
WED.
THUR.
FRI.
SAT.
SUN.
Wipe down counters with sanitiser
Place any remaining fresh fruit/juices into to-go containers labeled with that
day’s date
Run everything through the dishwasher (garnish containers, shakers, jiggers, etc.)
Stock your fridges with any spirits, beer, or wine that would need to be chilled
before the next service
Clean coffee machine and grinder ensuring groupheads are cleaned of all grease
Sugar bowls are emptied and put through bar glass wash machine
Ensure wine fridges are stocked up to correct levels
Check breakfast bookings for next day to see if any breakfast martini needs to be
made (check pre orders for martini)
Check all products are labelled
Ensure all wines are vacu-sealed & bottles are dated if opened
Ensure all glasses have been cleaned, polished and put back into correct position
Dishwasher is cleaned out, drained and sanitised and ensure cleaning fluids are
stocked up
Wipe down all fridges with glass cleaner
Ensure orange juices are left out, chilled where possible with the correct number
out depending on number of breakfast bookings
Empty bins and replace with fresh bin bags
Ensure sanitisers are filled for following day
Check stock service wells (straws, napkins, skewers)
Sweep and mop bar floor
BARTENDER INITIALS
MANAGER INITIALS
Provided by Evergreen – software custom-built for busy bars
To edit this file, go to File → Download as → Microsoft Word
Provided by Evergreen – software custom-built for busy bars