BAR STANDARD OPERATING PROCEDURES

SOP in Hour of Operations (5:30pm – 11:30pm)

It's essential to have a standard opening procedure and checklist for your bar in
order to maintain a
A. BAR OPENING CHECKLIST

1. Property Check
 To check that everything is in working order on the outside and to see if there is
any
 from the entrances, windows, and parking area. Cleanliness that is evident at first
appearance may also affect clients and impress customers.

2. Internal Check
 Look for Broken Chairs, tables, and windows.
 Check the stocks and equipment for missing items.

3. Preparation
 Set up tables and chairs.
 Cleaning the floors, ensure the cleanliness from entrance to performing stage.
 Restock clean glassware, check all the tools and equipment in the kitchen for
damages.
 and bottles, you can also check all beverages to see if any are past
 , faulty lines, and bad kegs to ensure they are in good working order.
B. BAR CLOSING CHECKLIST

1. Closing Preparation
 Ensure that all the customers have left to the bar. Check the restrooms for any
 Staff assigned in the kitchen should responsible for kitchen cleanliness in every
single tools and equipment used for bar operations and all the surrounding of the
kitchen.
 Turn off all the machine powered by electricity.

SOP in Credit Card and other charge account

To have secured and efficient flow of transactions in terms of receiving payments
for the
 up.
 Present the exact amount of change.
  Customer may also direct to the counter to pay his/her bills for easy transactions.
 If the consumer wants to pay with a credit card, ask for it and swipe it on the EDC
machine.
 On the EDC machine, enter the precise amount.
 Compare the amount entered to the bill amount. Confirm the terms of th
 . If necessary, request that the guest leave his or her group so that he or she
does not become embarrassed.

SOP in Spillage Reports

1. Spill Sheets

A bartender can use a spill sheet to record every returned drink, duplicate order,
and spilled drink. A management should apply a cost to each drink lost at the end of
each shift.
 situation worse.
 Display warning signs to let clients know there is a danger.
 While you're getting the spill cleanup kit, have someone stand by the spill to warn
people. It's never a good idea to leave a spill unattended.
 Remove any shattered glass or other debris with a broom.
 After the
 signs until the area is entirely dry.