Bar Checklist Template
A bar checklist template is used to monitor bar operations and ensure proper procedures are being followed. Bar managers can use this checklist to track if all necessary tasks are completed according to established standards.
Download as PDF Digitalize this paper form now
Register for free on lumiformapp.com and conduct inspections via our mobile app
Cut inspection time by 50% Uncover more issues and solve them 4x faster Select from over 4000 expert-proofed templates Bar Checklist Template Opening Unlock beer & wine coolers & taps ✔ ✖ Place floor mats behind bar ✔ ✖ Place liners in trash cans and position appropriately ✔ ✖ Stock & ice down bottle beer & wine ✔ ✖ Cut lemon wheels, wedges and twists, lime wedges, orange wheels and celery ✔ ✖ Make sweet & sour, juices, bloody mary mix, pina mix and other mixers ✔ ✖ Setup margarita rim salter at each service well ✔ ✖ Assemble, fill & start frozen drink machine ✔ ✖ Stock straws, cocktail napkins, stir-straws, coasters, skewers, etc. at each service well ✔ ✖ Stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs ✔ ✖ Setup blenders & mixers at each service well ✔ ✖ Stock bar utensils & supplies (strainer, shaker, jigger, ice scoop, ice cream scoop, wine opener, bottle opener, stirrer, bar mats, pour spouts, etc.) ✔ ✖ Ice down and stock garnish caddy with cocktail onions, olives, cut lemons, limes and oranges, twists, and cherries at each service well ✔ ✖ Fill ice bins at each service well ✔ ✖ Check liquor, beer and wine backups for each service well and back bar ✔ ✖ Stock silverware (rollups) ✔ ✖ Stock plateware & linen napkins ✔ ✖ Stock bar and food menus ✔ ✖ Fill bar sink with soap water, rinse and sanitizer ✔ ✖ Have back-up beverage canisters and CO2 tanks ready to replace empties ✔ ✖ Turn on music, bar TV, etc. ✔ ✖ Turn on neon lights and signs ✔ ✖ Check if plates and glasses are clean ✔ ✖ Check if tables, bathrooms, and bar floor is clean ✔ ✖ Get and count opening bar bank ✔ ✖ Get new comp & waste log ✔ ✖ During Operations Staff following standard operating procedures when welcoming customers ✔ ✖ Kitchen staff following standard operating procedures for cleanliness and safety ✔ ✖ Customers are being served food and drink in a timely manner ✔ ✖ Staff cleaning spills in a timely manner when they occur ✔ ✖ Staff wiping and sanitizing tables before seating new customers ✔ ✖ Trash bags being taken out when they're 3/4s full ✔ ✖ Bar is being wiped regularly by the bartender ✔ ✖ Altercations and incidents of violence involving customers/staff members ✔ ✖ Closing Pour Clorox in floor drains ✔ ✖ Polish brass and chrome beer taps ✔ ✖ Polish espresso machine ✔ ✖ Wipe down displayed liquor bottles ✔ ✖ Rotate beer & wine coolers ✔ ✖ Clean cash register, credit card terminal, telephone ✔ ✖ Rotate, soak & sanitize pour spouts ✔ ✖ Lock beer & wine coolers & taps ✔ ✖ Take floor mats to back dock ✔ ✖ Cover & store all bar fruit (discard as required) ✔ ✖ Cover & store all mixers and juices sweet & sour, juices, bloody mary mix, pina mix and other mixers ✔ ✖ Clean margarita rim salters ✔ ✖ Empty frozen drink machine; refrigerate leftover and clean machine ✔ ✖ Re-stock rocks glasses, highballs, pilsners, wine glasses, snifters, coffee mugs ✔ ✖ Clean all blenders & mixers ✔ ✖ Clean all bar utensils & supplies ✔ ✖ Re-stock liquor empties ✔ ✖ Wipe down service well liquor bottles ✔ ✖ Clean & soak soda gun nozzles ✔ ✖ Wipe down & put up bar stools ✔ ✖ Empty & clean bar sink ✔ ✖ Sweep & clean bar floor ✔ ✖ Turn off music, bar TV, etc. ✔ ✖ Turn off neon lights and signs ✔ ✖ Complete comp & waste log ✔ ✖ Completion Name & Signature of Manager
Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.