Team Members

March 2009

Bar Opening Checklist

How to…

To be tailored by Unit Managers for their unit

•

Ensure that all the cleaning procedures were done the night before – if not make a note and speak

to your line manager

•

Arrange tables and chairs as per brand standard

•

Wipe down chairs, tables and bar top with a clean cloth and the appropriate cleaning product

•

Ensure bar menus, POS and ashtrays are clean and place on tables and bar top. Table top set up must

be the same for each table. All front covers of menus must face the entrance

•

Set up the bar top as per brand standard. (Menus, bar organiser, straws, napkins, drip mats, jiggers, ashtrays)

•

Set up and fill glass washer and dish washer

•

Separate ice wells with dividers

•

Take out cleaned and sanitised fruit dispensers and place on top of ice well or back bar

•

Cut lemons and limes. Fill fruit dispensers with lemons and limes. Only put out enough fruit for 2 hours.

Always check for quality – never hold for more than 12 hours

•

Ensure that fridges are fully stocked up – check planograms for brand standard requirements

•

Check float in cash register

•

Inform manager of any out of stock items or items you are running low on

•

Have a complete walk around and check the overall appearance of the bar for cleanliness and tidiness,

paying particular attention to glass shelves, back bar, bar top, tables, chairs, stools, the entrance and the floor

•

Fill ice wells with ice (last job)

•

Always use the Correct Cleaning Chemicals and PPE for the job – never use an un-identified chemical,

an incorrectly labelled bottled or chemicals that are not approved

Team Members

March 2009