How to Handover Checklist AW

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Team Members

March 2009

Bar Handover Checklist

How to…

To be tailored by Unit Managers for their unit

Re-stock the bar according to the bar par levels – eg: bottled products, spirits, spirits on optics

Check all glassware and cups are clean and fully stocked

Check that daily / weekly cleaning duties completed

Re-stock bar top with straws, stirrers, beverage napkins

Ensure all bar surfaces are cleaned and sanitised – e.g. bar top, beer fonts, glass in bar fridges

Check that the front of house is clean and tidy, spot sweep the floor, arrange furniture to brand standard

Ensure all menus / pos are clean and in good condition – if menus / pos are missing let your manager know

so that they can order more

Re-fill ice wells

Open a few bottles of wine sold by the glass for quick dispense

Check bar floor is clean and that all bins are cleared and rubbish disposed of properly

Handover the bar to the next shift. Communication is the key for a successful handover;

do not leave until the new crew is satisfied

Always check with your line manager on duty that it is ok to finish your shift

– never leave without asking permission

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


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