Scribd
Upload
27 views

Bar Opening Check List

The document provides a checklist for opening and operating a bar. It details tasks for preparing beverages, checking equipment and stock levels, cleaning, and setting up the bar area. The checklist aims to ensure an organized and efficient environment for drink preparation and service throughout the day.

Uploaded by

nnano0773
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
27 views

Bar Opening Check List

The document provides a checklist for opening and operating a bar. It details tasks for preparing beverages, checking equipment and stock levels, cleaning, and setting up the bar area. The checklist aims to ensure an organized and efficient environment for drink preparation and service throughout the day.

Uploaded by

nnano0773
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

SUBJECT: Bar Opening Checklist

AIM: To have an organized and efficient environment in terms of beverage preparation and pre-
sentation to support the service operation.
APPLIES TO: All Barista(s)
Sep 2023
FR
MORNING SHIFT SUN MON TUE WED THU SAT
I

19 20 21 22 23 24 25

07H00 – Change & Sign In

SWITCH ON ALL MACHINERY

Calibrate the grinder level if needed

Use Your trolley to pick up all stuff, make sure that you handle with care of
all the products such as pastries/cakes/food stuff etc.…also go with another
staff as much as possible while you transporting delivery items from loading
bay to the restaurant.

Check all goods what you’re receiving before sign any delivery notes or in-
voice.

All receiving store in a proper place as per the product storage, always first in
first out.

Make sure do not keep anything on the bare floor.

Fill up the hopper with coffee beans

Coffee machine always on – Check the rate of pour

Check the steam wand and water temperature +65°C & the thermometer

Ice machine always on with enough Ice to work

Keep the ice scoop outside the machine always and dip it in chlorine water,
also bar knife, service spoons, teas spoons etc. (Procedure - 800ml water to
0.005g Bhakta chlorine tablet /Good for 50 -100 - PPM)

Check the cleanliness & maintenance of all the bar equipments as per the
tracking sheets

Glass washer should be in good working condition

Check the chillers and take the temperature record

If any of the chiller is not working – Move the products to another chiller

Anything out of order need to be reported to the Manager immediately

Check if you have enough M.E.P for the B/Fast svc / Choose the seasonal &
drinks of the day and inform to supervisor

07H30 – Check the Board


· Staff Allocation / N/A Items / Seasonal drink / Communication

Check all stocks & Control their Expiry Date.

Sample the Fresh Juices to ensure freshness


SUBJECT: Bar Opening Checklist
AIM: To have an organized and efficient environment in terms of beverage preparation and pre-
sentation to support the service operation.
APPLIES TO: All Barista(s)
Sep 2023
Refill Items per Par Stock

Open all the pumps of the syrup’s bottles and check functioning

MAKE BACK UPS:


· Whipped cream, fresh milk
· Iced Tea (Black Tea/Green Tea mint)
· Chocolates buttons
· Rhutab for coffee service (Should be always kept in freezer)
GARNISHES:
· Mint leaves / ½Slice of orange & lemon
· Nutmeg / cinnamon etc…

Remove all cups, glasses & saucers from the top of the coffee machine –
Wipe clean it before redisplaying the cups.

Set up your service gears, clean & ready:


· Steaming pitcher / Spoons / Thermometer / Towels (Blue &
White)
· Glassware / Crockery / Cutleries & Consumables as per par stock
· Make sure always hot cups with hot beverages (place cups and
latte glasses on top of the coffee machine)

Inform the Back Barista about preparation of Arabic coffee (Qahwa)

Check BOT printer and printer roll, keep some extra paper rolls ready

Ensure floor and working surfaces are clean, no odd smell, no fused bulbs,
bin clean and with a fresh bin bag

Check bar log book for incomplete task of last night

Double check the display chiller cleanliness and tags are should be as per the
standard

Cross check that you have enough SOE for the operations

READY FOR SERVICE

Always keep your station clean and tidy

Always Wipe Clean:


· The steam wand with the White Towel
· The working area with the red Towel

Check and keep Refilling all M.E.P and other stuff for the operation

Break – 11H00

Make sure you give proper handover before the break

11H15 – Pre organization for the lunch service

Make sure you have enough glasses for the lunch service

Arrange some glasses with lemon slice for soft drinks and San Pellegrino
ext...
SUBJECT: Bar Opening Checklist
AIM: To have an organized and efficient environment in terms of beverage preparation and pre-
sentation to support the service operation.
APPLIES TO: All Barista(s)
Sep 2023
Keep two ice buckets ready at the bar counter alone with ice togs

Check all the beverage trays, should be very clean without any stain

Separate all the breakfast BOT

Refill all fridges as per par stock

Check all the beverages availability also check if you have any existing items
and immediately inform to supervisor or manager

Check the ice cream freezer, should be full with all the ice cream and recheck
do you have enough Rhutab for service

Hand over to second barista and take your break (12Hoo)

11H55 – Attend to briefing

READY FOR THE LUNCH SERVICE (12 -3 pm )

Shear any communication with second shift barista before you start the lunch
service

Make sure and get organize with beverage runner to refill: - Fridges / Back
Ups / Service Gear / Set Ups during service

Empty the bin & place a new bag

Clean your working area & mop the floor

Check if you have enough consumables for ext day operation, if not place the
order

Fill the bar log book for communication / incomplete tasks

Make requisition according to situation in following day; Do not order excess


stock especially for juices and milk to avoid mark out.

Inform to your manager about operation from your side and any comments
from the guest before you leave

Stay in service until end of shift

15H30 – HANDOVER to evening shift,

16H – END OF SHIFT

SIGNATURE:

You might also like