When to use it
At the end of every shift, by the closing bartender.
The checklist
Stock
Bottles capped and stored.
Garnishes stored or discarded.
Low stock noted for ordering.
Cleaning
Glassware washed.
Surfaces and taps cleaned.
Floor cleaned.
Security
Till counted.
Doors locked.
Use this template in Please Do It
Create a daily recurring task for the closing shift. Add these steps as a checklist and ask for a photo when it’s done. The owner gets it automatically, and you see it’s finished without asking.
Frequently asked questions
What’s most often forgotten?
Recording low stock, which causes problems the next day.