Barista-Bartender Duties Checklist [PDF]

Citation preview

Bar-Coffee Section Period: Completed By:



CZNBURAK-DXB Bar DUTIES: Set upout tables chairs Take cleanand dishes and glasswares from the rack and organize them in the cupboard Clean glasswares and bottles Set up bar tools and equipments Restock any disposables items (straws, napkins, plastic utensils, etc.) Refill ice Check on perishables and prepare them



OPENING CHECKLIST SUNDAY



MONDAY



TUESDAY



WEDNESDAY



THURSDAY



FRIDAY



SATURDAY



THURSDAY



FRIDAY



SATURDAY



FRIDAY



SATURDAY



Refill condiments and set out Check on taps and clean them Clean ayran faucets with sanitizer Check inventory for all materials in storage room Check bottle and keg levels (if empty, change) Check inventory for all bottles at the bar Pick up trash Sweep the floor BAR MANAGER CHECKED:



CLOSING CHECKLIST DUTIES: Wipe down counters and chairs with sanitizer Place chairs upside down on tables Pick up trash on the floor Place glassware, tools, ashtrays, etc. in dishwasher & run Sweep and mop the floor Clean soda nozzles & replace Cover and store fresh juices, mixes, garnishes, etc. in cooler Wipe down all juice,purée bottles andutensils, check pour spouts Restock disposables (napkins, plastic straws, etc.) if running low Put ayran caps back on shelves Take out trash Double check and clean the pantry



SUNDAY



MONDAY



TUESDAY



WEDNESDAY



BAR MANAGER CHECKED:



WEEKLY CLEANING & MAINTENANCE Week Starting: _________________________________________________________ DUTIES: SUNDAY MONDAY Clean beverage cooler



TUESDAY



WEDNESDAY



THURSDAY



Pour Clorox in floor drains Polish brass railing Polish brass and chrome ayran taps Polish espresso machine Wipe down displayed drink bottles Clean bar mirrors Rotate softs coolers Clean cash register, credit card terminal, telephone Clean back bar Rotate, soak, and sanitize pour spouts



BAR MANAGER CHECKED:



SHIFT CHANGE CHECKLIST DUTIES: Restock garnishes and other perishable items Restock softs cooler Restock all beverage Cut and prepare fruits Restock sweet and sour, juices, mixers Restock mugs, all type of glasses, Restock ice Check materials and juices,purees backups for each service well and background Restock disposable items (napkins, straws, utensils, coasters, skewers, etc.) Restock items on the bar’s food menu Rinse and clean bar sink Count bar bank and report back to the bar manager



BAR MANAGER CHECKED:



SUNDAY



MONDAY



TUESDAY



WEDNESDAY



THURSDAY



FRIDAY



SATURDAY