Opening *

Work with management to understand bar/table layout - lay tables and spread alcohol between bar areas. Notify manager if needing more tables, pour bottles, pour spouts, dust caps, ice bins or inventory. Fill ice wells Fill beer troughs with beer/seltzer and ice

Complete

During

Fill ice bins with ice and pour bottles with juices/mixers as needed. Keep beer troughs filled with beer and seltzers to keep cold. Replace empty liquor bottles for bartenders with new bottles and transfer pour spout from old bottle to new bottle.

Complete

Closing *

Work with team to pack all leftover inventory and supplies. Ensure bartenders cap all liquor bottle pour spouts and clean ice bins before storing. Attempt to utilize ice bins and beer troughs to pack - refrain from packing in cardboard boxes. Wash all pour bottles, pour spouts and shaker tins at business dish machine and clean ice bins with spray/towel. Place supplies in supply storage room. Work with team to ensure all leftover inventory as well as supplies are stored in proper storage areas at bar.

Complete

Name *

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