BAR SERVICE STANDARD OPERATING PROCEDURE

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--- PRE-SERVICE & SETUP ---
[ ] Ice Level Check
[ ] Stock Levels - Beer (Kegs/Bottles)
[ ] Stock Levels - Liquor Bottles (Count)
[ ] Stock Levels - Mixers (Ounces/Units)
[ ] Glassware Check – Cleanliness & Quantity (All Glassware Clean & Sufficient, Some Glassware Requires Cleaning, Insufficient Glassware)
[ ] POS System Startup & Test Transaction (System Operational & Test Successful, System Requires Assistance)
[ ] Last Deep Clean Date
[ ] Bar Opening Time Confirmed

--- GUEST GREETING & ORDER TAKING ---
[ ] Initial Greeting Phrase (Welcome to [Bar Name], what can I get for you?, Hi, welcome! What would you like to drink?, Good evening/afternoon, welcome! What can I offer you?)
[ ] Note Guest Preferences (if applicable)
[ ] Number of Guests in Party
[ ] Offer Food Menu? (Yes, No)
[ ] Identify any Dietary Restrictions/Allergies? (Vegetarian, Vegan, Gluten-Free, Nut Allergy, Dairy Allergy, None)
[ ] Record Any Special Requests
[ ] Repeat Order Back to Guest? (Yes, No)

--- BEVERAGE PREPARATION & SERVICE ---
[ ] Standard Pouring Technique (Jigger Measurement, Free Pour (Requires Manager Approval))
[ ] Standard Jigger Size (oz)
[ ] Detailed Instructions for Classic Cocktail Preparation (e.g., Old Fashioned)
[ ] Garnish Availability (Check all that apply) (Lemon Wedge, Lime Wedge, Orange Slice, Maraschino Cherry, Olives, Other (Specify in LONG_TEXT))
[ ] Ice Quality (Clear, Cloudy, Off-Spec (Report to Manager))
[ ] Note any inconsistencies or deviations in beverage preparation
[ ] Time ice replenishment needed

--- RESPONSIBLE ALCOHOL SERVICE ---
[ ] Check if valid photo identification is presented by all guests appearing under the age of 25. (Yes, No)
[ ] Number of drinks served to a visibly intoxicated guest (if any).
[ ] Was a refusal of service necessary? (Due to intoxication or other reasons) (Yes, No)
[ ] If a refusal of service occurred, provide details (reason, guest response, actions taken).
[ ] Did you observe any signs of intoxication in a guest (slurred speech, unsteady gait, etc.)? (Yes, No)
[ ] Estimated BAC (Blood Alcohol Content) of guest(s) of concern (if assessed; *not required, but helpful for documentation*)
[ ] Did you offer food and/or water to potentially intoxicated guests? (Yes, No)
[ ] Time of last drink served to guest(s) of concern.

--- CASH HANDLING & POS OPERATIONS ---
[ ] Starting Cash Drawer Count
[ ] Transaction Count Reconciliation
[ ] Total Cash Received
[ ] Credit Card Transactions Total
[ ] POS System Version (v1.0, v1.1, v1.2, v2.0)
[ ] Notes on Discrepancies (if any)
[ ] Cash Drop Method (Direct to Safe, Designated Runner, Manager Approval)
[ ] Time of Cash Drawer Closure

--- BAR CLEANLINESS & MAINTENANCE ---
[ ] Frequency of Floor Cleaning (times per shift)
[ ] Frequency of Glassware Polishing (times per week)
[ ] Areas to be cleaned daily: (Bar Top, Back Bar Shelves, Under Bar, Sink & Drains, Ice Machine, Glassware Storage)
[ ] Record any maintenance issues discovered:
[ ] Date of last deep clean of equipment (e.g., ice machine):
[ ] Condition of ice machine filters: (Good, Fair, Poor, Needs Replacement)
[ ] Upload photo of back bar cleanliness check:
[ ] Water Pressure at Sink (PSI)

--- INVENTORY MANAGEMENT ---
[ ] Initial Stock Levels (Liquor)
[ ] Initial Stock Levels (Mixers)
[ ] Par Levels - Vodka (Bottles)
[ ] Par Levels - Gin (Bottles)
[ ] Date of Last Inventory Count
[ ] Notes on Stock Rotation Issues (e.g., slow-moving items)
[ ] Method for Stock Ordering (e.g., Automated, Manual) (Automated, Manual)
[ ] Minimum Order Quantity (MOQ) - Key Ingredient (e.g. Citrus)

--- EMERGENCY PROCEDURES ---
[ ] Identify Emergency Exit Routes (Known and clearly marked, Need review/improvement)
[ ] Spill Response Procedure Description
[ ] Fire Extinguisher Inspection Date
[ ] First Aid Kit Availability (Fully stocked and accessible, Needs restocking, Unavailable)
[ ] Evacuation Drill Procedure Details
[ ] Contact Numbers Displayed (Visible and updated, Needs update, Unavailable)
[ ] Security Breach Response Plan

--- CLOSING PROCEDURES ---
[ ] Closing Time Confirmation
[ ] Cash Drawer Count & Reconciliation
[ ] Incident Report (if applicable)
[ ] Equipment Shutdown Checklist (Ice Machine, Blenders, Dishwasher, Refrigeration Units, POS System)
[ ] Stock Levels (Record any low stock) (Adequate, Low - Needs Ordering, Critical - Urgent Ordering Needed)
[ ] Notes on Bar Condition/Issues
[ ] Closing Bartender Signature

--- END OF TEMPLATE ---
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