BARTENDING CLOSING SIDEWORK
CLOSING SIDE WORK and WELL BREAKDOWN GUIDE
The timing of the breakdown for the bar can differ from each bartender, but the same tasks need to always be completed
WELL BREAKDOWN TASK LIST
The Mauka and Makai wells are very similar in setup and breakdown
First you should consolidate all of the garnishes (pineapples, kaffier lime leaves, strawberries, and orange slices) with the service wells garnishes. If the service well is full you should store all garnishes in a new/or washed deli cup with a lid and a date. Thai basil trees and mint sprigs should be kept in mason jars and stores in fridge. All juices and syrups should be filled and wiped down before storing in green bus bin (found in keg room). juices should all be capped with lids (found under the cabinet closest to the service well.
The timing of the breakdown for the bar can differ from each bartender, but the same tasks need to always be completed
- Break down the Mauna & Makai well
- Service well is broken down
- Bar back station is broken down and cleaned up (where wine polished wine glasses sit, and where you set your tickets), wash the black matt and wipe under it with glass force.
- Clean the back matt on the top of the middle cooler
- Take out the break and log all bottles in on the break sheet (clean break bins)
- Take out the trash and recycling
- Pump Red wines
- Plug beer taps
- Clean beer tap towers. (wipe the faceplate and nozzles of each tap, wipe tower itself, Empty and wash beer hoppers underneath the tower)
- Stock all glassware in the coolers until full (pints and stemware)
- Stock the bartender terminal areas with plates and rollups
- Restock bar napkins and straws
- Fill syrups (macnut, lilikoi, simple, coconut) and fill out the syrup log sheet locate din the kitchen. The log sheet numbers are only for whats left in the walk-in, do not count the syrups you have in the middle cooler
- Wipe down dishwashers with glass force and a new rag (keep clean always, very important machine)
- Clean back-bar matt and wipe under it (where all clean classes are put to dry)
- Clean all placemats and coasters (put through dishwasher, 15 at a time)
- Bring all bus tubs to the back and sort out the napkins from plate-ware – Try to get Bus tubs back to dish pit and emptied no later then 10:00pm or earlier.
- Clean Glass rinsers on each well
- Wash the 3 grates in from the beer towers and 2 grates from the Mauka and Makai wells using the dishpit
- Wipe down bar top
- Complete Bar drawer cash out, turn in to manager.
WELL BREAKDOWN TASK LIST
The Mauka and Makai wells are very similar in setup and breakdown
First you should consolidate all of the garnishes (pineapples, kaffier lime leaves, strawberries, and orange slices) with the service wells garnishes. If the service well is full you should store all garnishes in a new/or washed deli cup with a lid and a date. Thai basil trees and mint sprigs should be kept in mason jars and stores in fridge. All juices and syrups should be filled and wiped down before storing in green bus bin (found in keg room). juices should all be capped with lids (found under the cabinet closest to the service well.
- Next, pull all glassware off of the glassware grate and wipe down under the grate and the grate itself (and the metal splash guard in the Makai well)
- next, wash the salt/sugar holder, the garnish glasses, all bar tools and mats, garnish tray(lime,lemon, cherry, and olive holder), shakers, and garnish holder
- While the dishwasher is running, wipe down the entire well and all the bottles with a clean rag and glass force cleaner
- Burn ice
- Wipe down cocktail side of the well, inside too to make sure there is no foam stuck on edges
- Restock glasses
- Put all garnishing into deli cups and date them. Fill all juices and syrups. put lids on juice containers. wipe down all syrup bottles and juice containers before placing in green bin
- Remove all bar mats from top to gain access to the grate on top, remove and clean the drain area
- Remove all glassware from glassware grate and clean the grate and under the grate
- Wash all tools and bar mats and garnish glasses and garnish holders
- Clean blender area. (blenders, mat, yogurt holder tin)
- Clean the cocktail side of the ice well and station. Wipe down with a clean sanitzed towel to remove all syrup and debris
- Wipe down entire well and all bottles with a clean rag and glass force
- Clean outside of mauka dishwasher
- Turn in cash drawer to manager to verify
- Do a final walk through with all bartenders
- Check with the rest of the team members (runners, bussers, hostess, bartenders) to see if there is anything else that you can do to help out
- Check out with a manager