Bartender Closing Duties- Versailles

Closing duties can be started when the restaurant begins to die down, typically an hour before closing time.

1. Clean Tea Station

   • Dump and rinse tea containers. Dry with a clean cloth.

   • Wipe all surfaces and surrounding counters.

   • Put the nozzles into a pan with sanitizer to soak overnight.

2. Wash All Cups & Barware

   • Rinse and wash all cups, glasses, and bar tools.

   • Air-dry or towel-dry and store in designated areas.

3. Disassemble & Clean Soda Gun

   • Remove nozzle and soak in sanitizer solution.

   • Wipe the hose and handle thoroughly.

4. Ice Bin

   • Ensure all ice is burned.

   • Dry it out with a clean cloth.

5. Wipe Down Bar Area

   • Spray and sanitize all bar counters.

   • Remove any sticky residue or spills.

6. Clean Bar Sinks

   • Drain water, remove debris, and scrub basins.

   • Wipe down surrounding counters and splash zones.

   • Dump the drink bucket in the mop sink. DO NOT DUMP DOWN THE BAR HAND SINK.

7. Sweep Floors

   • Sweep thoroughly in front of the bar.

   • Remove debris under mats and equipment.

8. Take Out Bar Trash

   • Empty all bar trash cans (including under-counter bins).

   • Replace liners.

9. Final Check

   • Do a walkthrough of the bar to ensure nothing was missed.

   • Notify a manager or shift lead when complete for final approval.

   • Close out on Toast.