Opening the well happens 30 minutes before doors. Same sequence every shift.
- Pull pebble ice from the Hoshizaki. Fill the divided 2x2 wells.
- Pull big-cube ice. Fill the cube section.
- Pull syrup backups from the walk-in. Stock in the well rail.
- Wipe down the entire bar top with sanitizer. Let dry.
- Set up dump-and-rinse station: strainer in, fresh water.
- Stock jiggers, strainers, mixing tin, Hawthorne in apron slots.
- Confirm garnish tray is prepped (citrus, mint, olives, picks).
- Confirm fresh water for every bar seat in advance.
If anything is missing, tell the MOD before doors open, not during service.