Forms & Checklists
The value of set routines in the Bar & Cellar cannot be over-emphasised - it ensures that nothing is overlooked, which may cause problems during or after service and sets a consistent standard that customers will definitely notice.
Using checklists makes it easier for training new staff, delegating tasks and for staff to see which tasks still need completing.
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Title | Description | Download | |
BCM07.03 | Bar - Daily Opening (Staff) | Checklist for tasks to be undertaken prior to opening the bar | |
BCM05.02 | Bar - Daily Closing (Staff) | Checklist for tasks to be undertaken at bar closing | |
BCM11.03 | Bar - Daily Opening (Manager) | Checklist for the Bar Manager prior to opening | |
BCM30.01 | Bar - Daily Allowances | Form for staff to record unpaid drinks in the bar | |
BCM25.01 | Cellar - Temperature | Form to log cellar temperature | |
BCM23.01 | Cellar - Daily Opening | Checklist to ensure tasks undertaken prior to opening | |
BCM24.01 | Cellar - Daily Closing | Checklist to ensure cellar tasks completed upon closing | |
BCM29.01 | Cellar - Weekly Maintenance | Checklist for tasks to be undertaken on a weekly basis | |
BCM27.01 | Cellar - Line Cleaning | Log to record line cleans and ullages on a weekly basis | |
BCM35.01 | Cellar - Line Cleaning Sign | Line Cleaning in Progress sign to display in the bar |