Bar and Kitchen closing routine
Bar Closing Routine
- Inspect all liquor bottles and mixers for proper placement.
- Ensure all bottles are securely closed and stored upright.
- Check for any spills and wipe down shelves.
- Store high-proof liquors in a designated area.
- Use appropriate cleaning solutions for all surfaces.
- Wipe down countertops and bar stools thoroughly.
- Sanitize sinks and faucets with a disinfectant.
- Ensure no residue or stickiness remains on surfaces.
- Wash all glassware using hot water and detergent.
- Inspect for chips or cracks before restocking.
- Dry glassware properly to avoid water spots.
- Organize glassware neatly in designated storage areas.
- Remove all unused garnishes from the bar.
- Check expiration dates on mixers and dispose of expired items.
- Ensure fresh garnishes are stored properly for next use.
- Organize remaining garnishes for easy access.
- Remove all ice from bins and dispose of it.
- Wash and sanitize ice bins with appropriate cleaners.
- Rinse bins thoroughly to remove any cleaning residue.
- Ensure bins are dry before refilling with fresh ice.
- Count cash in the register and note any discrepancies.
- Complete cash drop as per protocol and secure in safe.
- Log any cash transactions in the daily report.
- Ensure the register is locked and secure.
- Switch off all electrical equipment and unplug if necessary.
- Close beer taps securely to prevent leaks.
- Ensure that blenders and mixers are properly cleaned.
- Double-check that no equipment is left running.
- Count all liquor bottles and note any shortages.
- Check inventory of mixers, garnishes, and supplies.
- Update inventory logs for accuracy.
- Report any discrepancies to management.
- Ensure all storage areas are organized and locked.
- Double-check that all windows and doors are secured.
- Turn off lights in the bar area.
- Confirm all patrons and staff have exited the premises.
Use in Manifestly