The document outlines a bartender closing checklist that includes tasks like wiping down and cleaning the bar area, stocking supplies at the bar food and espresso stations, organizing the computer station, and signing off. It also lists opening checklist tasks for bartenders such as checking stock levels, setting up the bar area, and additional daily responsibilities like refilling water pitchers and helping clear tables to provide the best guest experience.

1. Bartender Closing Checklist
NAME:
*Please fill out list with any items out of stock*
Bar area
 Thoroughly wipe bar down
 Put stools up on bar
 Sweep and mop behind bar and around
outside of bar
 Refill ice bin
 Put away all fruit and juices
 Clean all glassware
 Drain sinks, clean, and cover wells
 Clean all stainless steel
 Remove or organize anything on floor
Bar Food station
 All cups clean
 Straws stocked
 Trays cleaned
 Dump pitchers
Espresso machine
 Coffee beans filled in machine (extra bag
stocked)
 Cups, spoons, and plates stocked
 Milk stocked
 Condensed milk stocked
 Sugar filled
 To-go cups stocked
 Machine cleaned
 Cherries stocked
Bar Computer station
 Organized
 Pens stocked
 Computer cleaned
 All drink menus cleaned
 All server books cleaned
Keep in Mind: Daily tasks (other than making drinks)
Refill water pitchers regularly
Make coffee beverages when possible
Roll silverware
Help clear tables if busy
Most important: Provide the best possible experience for EVERY guest!
BARTENDER SIGNATURE: _______________________________
MANAGER SIGNATURE: _________________________________

2. Bartender Opening Checklist
NAME:
*Please fill out list with any items out of stock*
 Check ice bin
 Check the following areas to make sure
all items are properly stocked:
o Coffee machine (cups, sugar,
spoons, coffee beans, etc.)
o Beer- all fridges
o Storage shelf
o Juice containers
 Fill sinks with proper sanitation
 Remove all liquor caps (clean in
sanitizer if necessary)
 Check organization of fridge
 Cut and stock fruit garnishes, mint, etc.
 Set up bar area
 Check all areas behind bar for
cleanliness (this includes, but is not
limited to, the coffee machine, the side
of the kitchen fridge facing the
restaurant, the computer area, bar
counter)
Tuesday Opener Task
Ketchup and mustard bottles cleaned
out (give to dishwasher after emptying
into container) and re- filled
Wednesday Opener Task
Fill sugar caddies
Thursday Opener Task
Take apart coffee maker and clean
Sunday Opener Task
Bar Chairs cleaned
Keep in Mind: Daily tasks (other than making drinks)
Refill water pitchers regularly
Make coffee beverages when possible
Roll silverware
Help clear tables if busy
Most important: Provide the best possible experience for EVERY guest!
BARTENDER SIGNATURE: _______________________________
MANAGER SIGNATURE: _________________________________