Closing: bar

ops #closing #bar #bartenders #checklist

When: Last call 30 min before close. Time: 45-60 min.

Well close

[ ] Spirits restocked to opening par
[ ] Citrus discarded — NO overnight citrus (role-barback-citrus-juicing)
[ ] Garnish containers covered, dated, refrigerated for tomorrow (or discarded)
[ ] Batches checked: usable for tomorrow? If low, note for prep
[ ] Syrups returned to refrigerator
[ ] Pour spouts inspected, cleaned

Sink + bar mats

[ ] Both well sinks drained
[ ] Sinks scrubbed
[ ] Bar mats removed, scrubbed, hung in cellar
[ ] Speed rails wiped

Ice

[ ] Kold-Draft bins emptied
[ ] Ice bins wiped down
[ ] Hand-cut block ice returned to chest (towel-wrapped)

Glassware

[ ] All glassware run through glasswasher
[ ] Glasswasher filter cleaned (EcoLab glasswasher)
[ ] Racks restacked clean
[ ] Any broken glass logged (glassware-breakage-protocol)

Soda gun + draft

[ ] Soda gun nozzle removed, soaked (equipment-soda-gun)
[ ] Draft faucets wiped, faucet caps in place (equipment-draft-system)
[ ] CO2 pressure logged

Cash close

[ ] Closing reconcile run (sop-cash-closing-reconcile)
[ ] $300 bank recounted
[ ] Cash sales counted twice
[ ] Deposit envelope sealed, signed by bartender AND MOD (role-mod-deposit-handling)
[ ] Toast cash report printed, stapled to deposit

Logs

[ ] All comps logged in Toast with reason
[ ] Breakage logged (breakage template)

Sign-off

Closer initials: Time: MOD: ____

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