Cleanliness is one of the main metrics of a professional and well-organized bar space, and whether it’s dust on a shelf, rings on a countertop, or a napkin that didn’t end up in the bin, that’s what your business will say. Junk Removal Barrie can help you clean the junk of your bar effectively.
It’s Friday night and you’re in a rush to your busy evening shift. As you step behind the counter, you notice that everyone is confused. The garnishes are scattered, the dishes are not washed, and there are no napkins or straws in the holders.
In the bar industry, you get what you give when it comes to organizing and maintaining bars, and good bartenders know that a clean and organized space is a safe haven and a magnet for money!
When the bar is clean and easy to navigate, you will be more efficient and considerate in serving your customers, which means better and faster service, i.e. higher tips.
- HAVE A CONSISTENT DESIGNED AREA FOR EVERYTHING
Ask your fellow bartenders to negotiate the placement of all drinks, side dishes, bar tools, glasses, and anything that affects your ability to stay organized.
This will keep everyone in charge on the same page when it comes to where things are needed.
Then, if you ever go into a shift where things are out of place, you can go directly to the person who worked before you and talk to him about getting things back where they should be.
- MINIMIZE OPEN WINE BOTTLES
Unless you’re gearing up for a large wine-specific party or event, keep open bottles of that same wine to a minimum.
If you have multiple bottles of the same wine open, it confuses you and all of your colleagues, and you are likely to ask yourself the following questions:
- Which bottle was opened first?
- Are they still good?
- Which bottle do I use first?
- What if the wine is bad? Should I try them all?
What’s more, the bar looks dirty and can attract fruit flies. Ask your co-workers to minimize open wine bottles and label all bottles that coincide with open dates so anyone who works can vouch for their quality.
Garnishes such as lemons, limes, oranges and celery that are already sliced should be kept in the refrigerator. Storing these items in plastic bags or containers can help prolong their life and freshness.
- Cocktail ingredients such as soda, juice, and a pre-made mixer should be refrigerated.
- After serving, you can chill any ready-made mixed drinks such as sangria or punch.
- You can also store expensive beers and liquor bottles in the refrigerator with a lock to prevent theft.
- FOLLOW THE OPEN AND CLOSED CHECKLIST
If you already own a successful bar or start a new business, a bar closing checklist is one of the best ways to make sure your bar, nightclub, or pub is clean, organized, and ready for the day ahead. These checklists include all of the bartender lockdown duties that your employees must complete before leaving for the night, such as locking, cleaning, restocking, storage, and organizing. You can also personalize your list by adding information such as where to find keys, how to store equipment, which tasks are assigned, which employees are to complete.https://thebrockvilleobserver.ca/