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Opening and Closing the Bar by Doak Walker
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Opening and Closing the Bar |
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Career,Food & Beverages,Hobbies
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The Basics of Opening and Closing the Bar Opening the Bar The opening and closing procedure varies with each bar. This is a generic list of duties that must be performed in every bar. - Check the bar to see if any work was left undone from the night before.
- Bring out sufficient bar towels.
- Unlock liquor supply and restock.
- Turn on draft beer system and pour one beer to make sure it's operable.
- Check CO2 pressure for beer system.
- Cut fruit garnishes for your shift.
- Make any mixes needed and stock up pre-made mixes.
- Re-wash bar top and rail from previous evening.
- Check bar stools for cleanliness and straighten.
- Put out sufficient clean ashtrays and matches.
- Check credit card supplies and change date (if necessary) on machine.
- Fill up ice bins and sinks.
- Count and put change "Bank" into register and set prices for lunch.
- Check receipt and data tapes. Have spare rolls handy.
- Check glassware to make sure it is clean and not chipped.
- Organize your guest checks in numerical order.
- Write any drink or lunch specials on feature boards.
- Set lighting to correct level.
- Turn on music to correct level.
- Unlock doors.
Closing the Bar - Give the last call thirty to forty five minutes before your closing time.
- Restock all bottled or canned beer.
- Cap off and return all mixes to main cooler.
- Put fruit on a clean tray, cover with a towel soaked with soda water and place in the cooler.
- Lock up or take liquor to secure area.
- Remove all glassware and bottles from entire bar five minutes before license closing time! Most states require that all glasses be empty and removed from the bar by license time. All empty beer bottles and cans must be put away.
- Remember to check any outside tables also!
- Do not serve alcohol to anyone including staff after legal serving time.
- Lock all outside doors to prevent unauthorized entry.
- Take trash to back or out to dumpster.
- Wash down entire bar top and bar rail with hot soapy water.
- Pour sanitizer down all beer drains.
- Wash all remaining glassware and drain sinks. Wipe sinks dry.
- Wash out speed rack and wipe off blender with hot soapy water.
- Take all money and register tape to manager and count money.
- Sweep and mop floor.
- Bartenders and wait staff should leave together for safety.
- Never let anyone enter the bar after closing, even friends for safety reasons.
Following these simple opening and closing guidelines will make sure you and those working with you have a more stress free and pleasurable experience during your bartending shift. Learn the basics of beer, wine, drink making and bartending. Discover the fast and easy way at http://www.becomeabartenderhq.com.
Related Articles -
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