The Checklist for the Opening Shift of the Bartender

Is the bartender present at their workplace and appearing according to standards?

• Yes
• No

Have all the storage deadlines for semi-finished products been met and have all the semi-finished products been labeled?

• Yes
• No

Has the product taken from the warehouse been labeled and placed in the designated areas of the bar?

• Yes
• No

Is the coffee machine clean and decorated according to the standard?

• Yes
• No

Is the bar counter and countertop clean?

• Yes
• No

Are the sink and faucet clean, with no rust or buildup?

• Yes
• No

Are the refrigerators (inside and outside) free of dust, streaks, leaks, and food residue?

• Yes
• No

Do the shelves have no dust, cobwebs, stains, or streaks?

• Yes
• No

Are the sockets and switches clean?

• Yes
• No

Is the refrigerator display free of spots, dust, streaks, and leaks?

• Yes
• No

Are the nightstands clean and free of trash, dirt, dust, and stains in the container they are placed in?

• Yes
• No

Are the shelves filled with clean polished glasses?

• Yes
• No

Do you have enough cleaning supplies and household goods?

• Yes
• No

Is the bar inventory clean?

• Yes
• No

Has the blacklist been compiled and provided to the administrator and waiters for review?

• Yes
• No

Is the coffee grinder clean and filled with beans?

• Yes
• No

Is the check printer working properly, clean, and with a spare thermal ribbon for replacement?

• Yes
• No

Are the boards clean and marked?

• Yes
• No

Is the equipment in good working order, clean, and ready for use?

• Yes
• No

Is the beer system clean?

• Yes
• No

Do the beer kegs have labeling and meet the expiration date?

• Yes
• No

Are the bottles on the shelves wiped clean of dust and smudges?

• Yes
• No