🍸 Bartender
Opening
- Swiffer bar
- Check bar setup, ice, plastic glass stock, garnishes (cut)
- Stock beer, wine, liquor, mixers
- Turn on and test POS / cash drawer key
- Review bar package for this event & timing
- Meet with Anthony to go over event details
- Start pre-pour – ask for help from other staff (2 to 3 people to help)
- Last call per event timeline
- Clean bar top, tools, and mats
- Restock for next event
- Secure cash drawer
- Clear out kegorator
- Take trash & recycling to designated area
- Mop bar
- Tips (do this last)
- Tip out barback 10% of all sales
- Send screenshot of POS to Anthony / send tip details / bar details – all in text
🍹 Bar Back
During event:
- Stock ice bins
- Keep water dispenser full
- Take out bar trash -though out night
- Refill beer, wine, liquor backup throughout event
- Re-stock cups, napkins, straws
- Assist bartender with running the POS/Register
- Help pour beer/wine – help with breaks
- Remove trash and recycling
- Clear all cups, cans, etc. from tables
- Help restock bar for next event
- Help put away juices / wine, ete
- Make re-stock carts for bar staff
- When caught up offer help to sweep, mop, clean main floor