BAR CREW OPENING PROCEDURES

This opening procedures is made to make sure that all the think is ready for our operational.

- Turn on Coffee Machine, check the water inside ( Bartender/Bart)

- Wipe the bar counter and arrange bar chairs properly ( Bart )
- Fill the ice sink with ice cube all Stations ( Bar Back/BB )
- Fill the beers and wine cooler with ice cube and put crush iced on half on it ( BB )
- Prepare all garnish ( Bart )
→ Lime Wedges/Chunk/Slice
→ Lemon Wedges/Chunk/Slice
→ Orange Slice
→ Celery Stick
→ Cucumber
→ Pineapple
→ Sugar Cane Stick
→ Ginger Slice
→ Vanilla pod
→ Mint Springs/ Leaf
→ Slice Honeydew

- Prepare whole fruits ( BB)

→ Cucumber
→ Orange
→ Passion Fruit
→ Mini Mandrin
→ Lychee
→ Lemongrass
→ Stawberry
→ Dragon Fruit
→ Red Cherry
→ Cherry Tomatoes

- Prepare ( BB )
→ Mary Mix
→ Sugarcane juice
→ All Kind of Puree
→ Ginger Beer
→ All Kind of Foam

- Juice ( BB )
→ Lemon
→ Lime
→ Orange
→ Mango
→ Grape Fruit
→ Cranberry
→ Apple
→ Pineapple
→ Guava

- Prepare Syrup ( BB )
→ Vanilla
→ Spice
→ Lemongrass
→ Honey
→ Ginger
→ Kafir Lime

- Fill up the Condiment ( BB )

→ Straw
→ Stirrer
→ Coaster
→ Beverage Napkin
→ Brown Sugar
→ Cookies
→ All kind of Tea
→ Chocolate Grated
→ Coffee Bean

- Prepare All Back Up

→ Garnish
→ Whole Fruits
→ Juices / Mix
→ Syrups
→ Purees
→ Condiment
→ Foam
→ Pistachio Sorbet

( All back up must be make by 1 person only (Bar Back) , there will be rotation for this think ).

- Fill up the glassware, tea and coffee cup ( BB ) wooden tray and ramekin, tea spoon and
demitasse spoon.

- Ready on Station.
Bartender must be ready on station with Bar Back to assist the Bartenders during operation.
Do not leave the station without information.

- Inform to Supervisor / Supervisor Incharge ( Bart ) for non available item / limited / Push item.
 POTATO BAR CREW CLOSING PROCEDURES

1. Remove all bar equipment from bar counter and wash it.
2. Remove all garnish and cover with plastic wrap for any garnish that we can use in the
following day ( keep it in under counter chiller ).
3. Switch off coffee machine, wipe it and make sure we put left over for coffee grind in a
container and covered.
4. Remove and wipe all bottle at speed rack, fill up all spirit and liqueurs at station I and 2.
Make sure only at service bar there is left over for spirit and liqueurs.
5. Remove Floor maid and clean the floor with mop.
6. Wash the floor maid min 1X in a week.
7. Clean up popcorn machine.
8. Clean up under counter chiller.
9. Throw the ice cube from the sink and clean it up with hot water.
10. Remove the garbage bag from garbage container, change with a new one.
11. Make daily inventory
( When we make inventory, make sure we put exact quantity for all item inventory form )
12. Make Requisition base on par stock and combine it with our daily inventory.
( Make sure that Department Head sign on Requisition Form )
13. Make spoiled report, if there any.
14. Write down Bar Log Book, put any information about bar operational.
15. Lock up the Bar store, put the key in a usual place.