Step 41: Home Bartending
Opening & Closing A Bar

Opening a Bar:

- Turn a cappuccino machine on (if there is one).

- Check for any notes from previous day or shift (inventory etc.)

- Make sure Beer & Wine is stocked and coolers are running cold. Touch bottles to check for coolness.

- Put ashtrays out. Fill straws, napkins, matches, picks etc.

- Make sure top of bar is wiped clean. Use bar towel and soda water for sticky surfaces.

- Check juice and mixes.

- Smell each juice container and mix container. If it smells bad or is questionable, dump it. Rotate juices, clean plastic container and refill. When making mixes, it1s important to date the container. After 4 to 5 days you should not use it. Put a note on the old tape with a rubberband to remind to use first. Always prepare new mix in a fresh and clean container.

- Check fruit tray containers. Cut fresh fruit, stock olives, cherries & onions.

Closing a Bar

- Give last call and collect glassware.

- Re-stock wine and bottle beer.

- Place all fruit and juices in refrigerator. Clean and rinse empty juice containers.

- Rinse draft beer drains with hot water. Soak and clean splash grates.

- Clean all glassware and store.

- Empty all trash containers and clean.

- Clean the wells (speed racks).

- Clean blenders.

- Wipe down all stainless steel areas.

- Put all dirty linen in designated area.

- Empty sinks.

- Wipe down bar top.

- Clean all garnish trays.

- Fill all empty spaces on the back bar shelves, speed racks, and the wells from the back-up stock or from the under bar liqour storage.

- Lock up all display shelves, liquor cabinets and refrigerator cabinets.

- Count and organize the revenue. Return bank to the office, along with the bar check, and cash register tape from the night. These procedures can vary by establishment.



Next Step: Step 4: Home Bartending
Serving Tips
Bar Measurement
Garnish

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