bartender shift tasks

[LINK TO GUIDELINES + PROCESSES]

THIS IS JUST AN OVERVIEW. BE SURE TO GRAB YOUR LAMINATED CHECKLIST RIGHT AFTER YOU CLOCK-IN.

OPENING WITH A BARBACK

• Clock-in at your scheduled time
• Leave your personal items downstairs in one of the lockers (bring a lock if  you like)
• Grab one radio for your bar (use the radio to request items during shift, not Homebase)
• Turn on your iPad screen and confirm you're logged in as you
• Confirm your Square terminal is plugged in and on
• Check your printer. If it's blinking red replace the paper
• Count your bank and confirm you have $100
• Taste all products on the gun and the OJ
• Pull black caps off our frequently poured liquor bottles
• Make sure bottles on shelves and speed rail are clean and have pour spouts
• Have extra pour spouts ready for the night (replace leakers)
• Clean your tip jar
• Make sure your bar counter, side shelves and back bar are clean
• Give your back bar and cooler a once over to make sure you've got everything
• Make sure lights are adjusted to the proper level
• North Bar turn your LED shelf lights on

WITHOUT BARBACK | ADDITIONAL TASKS

• Fill your ice bin
• Check gun product levels and the CO2
• Stock-up on all liquors, beer, juices, Red Bull, mixes, cordials
• Stock all cups (16 oz, 12 oz, 9 oz, 3 oz + 2 oz)
• Stock tools:  straws, ice scoop, bottle opener, shaker/pint glass, strainer, etc
• Prep garnishes (use the citrus cutter / be careful)
• Get sanitizer and several bar towels

DURING

1. Smile. Be Friendly. Look like you're glad to be here and having a good time.
2. Upsell: e.g. if they ask for a vodka soda, ask "Well, Tito's or Goose?"
3. Upsell: always ask the customer if they'd like to make it a double?
4. Scoop once! Save time by getting one, good, full scoop (no micro scoops)
5. Put the cup on the drink rail and leave it there while adding all ingredients
6. Always build the drink on the drink rail -- never the ice bin
7. Always use a jigger
8. If a bottle leaks when pouring, replace the spout immediately
9. Maintain a clean and organized station
10. If you're not making drinks, be cleaning your bar

CLOSING

1. Restock and rotate product 
2. Soda gun - take the red cap off and wipe it out. Put cap and gun in soda water. Take out, dry and put back in holster before you leave.
3. Garnishes - put in Rubbermaid container and place in refrigerator
4. Store-n-Pours - take orange juice, sweet-n-sour and pre-made shots to the refrigerator
5. Bar tools + mats - put in bus tub and take to kitchen 
6. Take garbage to the dumpster (keep in can until you're at the dumpster)
7. Bottles - clean all bottles on shelves and speed rails
8. Bottles - put black caps back on and push all the way down 
9. Opened Red Bull, Soda, Ginger Beer - take back to the north bar
10. Cooler Inventory (beer, seltzers etc.) is located in the walk-in, refrigerator and shot bar cooler
11. Liquor Inventory is located in the Kobalt cabinets in lower level (barback has the key)
12. Clean all surfaces twice with a damp, well rinsed bar towel
13. Clean glass doors - Red Bull coolers and upright cooler for the Shot Bar
14. Paper Towel dispensers - refill
15. Reset your bar - get items from back after they go through the dish washer
16. Close out all tabs (note any issues or bad rings on your Profit sheet)
17. Turn-off both iPads and clean screens with microfiber and vinegar solution (DON'T USE BAR TOWELS)
18. Box Office and Shot Bar - take your LED light bars to the Box Office and plug-in
19. Box Office - put bar towels over the two iPad screens closest to the doors
20. Used Bar towels and microfiber rags go in red basket in kitchen
21. Sweep, then mop your bar floor twice (rinse mop in between, get under coolers and sinks...)
22. Close-out your register - after ALL cleaning is done
23. On busy, messy nights when barricade, tables and chairs need to be moved back and forth to do floors, please assist the rest of the team.
24. Turn off bar shelf LED lights and put remotes for lights and TV in their place

REGISTER CLOSE-OUT

1. After all cleaning is done - count out your bank and profit
2. Note any issues or irregularities on your profit sheet
3. Return Bank bag and Profit bag  to floor manager
4. Clock-out
5. Join the rest of the staff for after-shift-shots!
6. And lastly...know that we appreciate you immensely! Your commitment and talent is what makes The Regency rock!