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It standardizes glassware cleanliness, POS startup testing, and required deep-clean date tracking. The checklist also covers guest greeting and order taking, food and allergy inquiries, beverage preparation with jigger and garnish standards, and responsible alcohol service controls. It further includes cash handling reconciliation and ongoing cleaning, maintenance, and inventory rotation.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/bar-service-standard-operating-procedure-checklist-pre-service-setup-guest-greeting-beverage-service/252295/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/bar-service-standard-operating-procedure-checklist-pre-service-setup-guest-greeting-beverage-service/252295.png","ImageObject",442,249,{"name":88,"@type":89},"วิน","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-25","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":8},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What tasks must be completed before bar service opens?","Question",{"text":108,"@type":109},"Complete pre-service setup including ice level checks, stock verification for beer, liquor bottles, and mixers, and a glassware cleanliness/quantity check. Confirm POS system startup and successful test transactions, record the last deep clean date, and verify the bar opening time.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How should staff greet guests and take orders?",{"text":113,"@type":109},"Use an initial greeting phrase and ask what the guest would like to drink. Note guest preferences where applicable, record dietary restrictions and allergies, capture any special requests, and repeat the order back to the guest to confirm accuracy.",{"name":115,"@type":106,"acceptedAnswer":116},"What steps support responsible alcohol service?",{"text":117,"@type":109},"Check valid photo identification for all guests appearing under the age of 25. Assess signs of intoxication, document served drink counts and whether a refusal of service was necessary, and record details if service was refused. Offer food and/or water to potentially intoxicated guests and log the time of the last drink served.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},252295,1791270823,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":8,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":20,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":47},2336475104736,"https://ap-avatar.wpscdn.com/avatar/22000c4c5e0e5b17e70?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786591360781797222","ChecklistGuro  \nBar Service Standard Operating Procedure Checklist  \nPre-Service & Setup  \nTasks to be completed before the bar opens for service, ensuring a clean and wellstocked environment.  \nIce Level Check  \nEnter a number...  \nStock Levels-Beer (Kegs/Bottles)  \nEnter a number...  \nStock Levels-Liquor Bottles (Count)  \nEnter a number...  \nStock Levels-Mixers (Ounces/Units)  \nEnter a number...  \nGlassware Check – Cleanliness & Quantity  \n All Glassware Clean & Sufficient  Some Glassware Requires Cleaning  Insufficient Glassware  \nPOS System Startup & Test Transaction  \n System Operational & Test Successful  System Requires Assistance  \nLast Deep Clean Date  \nEnter date...  \nBar Opening Time Confirmed  \nEnter time...  \nGuest Greeting & Order Taking  \nProcedures for welcoming guests, taking orders accurately, and providing excellent customer service.  \nInitial Greeting Phrase  \n Welcome to [Bar Name], what can I get for you?  \n Hi, welcome! What would you like to drink?  \n Good evening/afternoon, welcome! What can I offer you?  \n| \u003Cbr>Note Guest Preferences (if applicable) |\n| --- |\n| \u003Cbr>Write something...\u003Cbr>|\n|  |\n\n\n| \u003Cbr>Number of Guests in Party |\n| --- |\n| \u003Cbr>Enter a number... |\n|  |\n\n\n| Offer Food\u003Cbr> Yes  No\u003Cbr>| Menu? |\n| --- | --- |\n\nIdentify any Dietary Restrictions/Allergies?  \n Vegetarian  \n Vegan  \n Gluten-Free  Nut Allergy  Dairy Allergy  None  \n\n| \u003Cbr>Record Any Special Requests |\n| --- |\n| \u003Cbr>Write something...\u003Cbr>|\n|  |\n\nRepeat Order Back to Guest?  \n Yes  No  \nBeverage Preparation & Service  \nStandardized methods for preparing cocktails, pouring drinks, and ensuring quality and consistency.  \nStandard Pouring Technique  \n Jigger Measurement  \n Free Pour (Requires Manager Approval)  \nStandard Jigger Size (oz)  \nEnter a number...  \nDetailed Instructions for Classic Cocktail Preparation (e.g. , Old Fashioned)  \nWrite something...  \nGarnish Availability (Check all that apply)  \n Lemon Wedge  \n Lime Wedge  Orange Slice  \n Maraschino Cherry  Olives  \n Other (Specify in LONG_TEXT)  \nIce Quality  \n Clear  \n Cloudy  \n Off-Spec (Report to Manager)  \nNote any inconsistencies or deviations in beverage preparation  \nWrite something...  \nTime ice replenishment needed  \nEnter time...  \nResponsible Alcohol Service  \nGuidelines and procedures for preventing over-service and adhering to legal requirements.  \nCheck if valid photo identification is presented by all guests appearing under the age of 25.  \n Yes  \n No  \n\n| \u003Cbr>Number of drinks served to a visibly intoxicated guest (if any) . |\n| --- |\n| \u003Cbr>Enter a number... |\n|  |\n\nWas a refusal of service necessary? (Due to intoxication or other reasons)  \n Yes  \n No  \n\n| \u003Cbr>If a refusal of service occurred, provide details (reason, guest response, actions taken) . |\n| --- |\n| \u003Cbr>Write something...\u003Cbr>|\n|  |\n\nDid you observe any signs of intoxication in a guest (slurred speech, unsteady gait, etc.)?  \n Yes  \n No  \n\n| \u003Cbr>Estimated BAC (Blood Alcohol Content) of guest(s) of concern (if assessed; *not required, but helpful for documentation*) |\n| --- |\n| \u003Cbr>Enter a number... |\n|  |\n\nDid you offer food and/or water to potentially intoxicated guests?  \n Yes  \n No  \nTime of last drink served to guest(s) of concern .  \nEnter time...  \nCash Handling & POS Operations  \nProcedures for accurately handling cash, using the Point of Sale (POS) system, and processing transactions.  \nStarting Cash Drawer Count  \nEnter a number...  \nTransaction Count Reconciliation  \nEnter a number...  \nTotal Cash Received  \nEnter a number...  \nCredit Card Transactions Total  \nEnter a number...  \nPOS System Version  \n v1.0  v1.1  \n v1.2  v2.0  \nNotes on Discrepancies (if any)  \nWrite something...  \nCash Drop Method  \n Direct to Safe  \n Designated Runner  Manager Approval  \nTime of Cash Drawer Closure  \nEnter time...  \nBar Cleanliness & Maintenance  \nDaily, weekly, and monthly cleaning tasks to maintain hygiene and prevent equipment failure.  \nFrequency of Floor Cleaning (times per shift)  \nEnter a number","cbCainEX5j79FdpN","https://ap.wps.com/l/cbCainEX5j79FdpN","pdf",211595,"English","# Pre-Service & Setup\n## Ice Level Check\n## Stock Levels (Beer, Liquor, Mixers)\n## Glassware Check (Cleanliness & Quantity)\n## POS System Startup & Test Transaction\n## Last Deep Clean Date\n## Bar Opening Time Confirmed\n# Guest Greeting & Order Taking\n## Initial Greeting Phrase\n## Guest Preferences and Dietary Restrictions\n## Offer Food and Special Requests\n## Repeat Order Back to Guest\n# Beverage Preparation & Service\n## Standard Pouring Technique (Jigger/Free Pour)\n## Classic Cocktail Preparation Instructions\n## Garnish Availability and Ice Quality\n## Ice Replenishment Timing\n# Responsible Alcohol Service\n## ID Check for Guests Under 25\n## Intoxication Assessment and Service Refusal\n## Offer Food/Water and Last Drink Timing\n# Cash Handling & POS Operations\n## Starting Cash Drawer Count\n## Transaction Reconciliation and Cash Totals\n## POS System Version and Discrepancy Notes\n## Cash Drop Method and Drawer Closure Time\n# Bar Cleanliness & Maintenance\n## Cleaning Frequency\n## Daily Cleaning Areas\n## Maintenance Issues and Deep Clean Dates\n## Ice Machine Filter Condition\n# Inventory Management\n## Initial Stock Levels and Par Levels","[{\"question\":\"What tasks must be completed before bar service opens?\",\"answer\":\"Complete pre-service setup including ice level checks, stock verification for beer, liquor bottles, and mixers, and a glassware cleanliness/quantity check. Confirm POS system startup and successful test transactions, record the last deep clean date, and verify the bar opening time.\"},{\"question\":\"How should staff greet guests and take orders?\",\"answer\":\"Use an initial greeting phrase and ask what the guest would like to drink. Note guest preferences where applicable, record dietary restrictions and allergies, capture any special requests, and repeat the order back to the guest to confirm accuracy.\"},{\"question\":\"What steps support responsible alcohol service?\",\"answer\":\"Check valid photo identification for all guests appearing under the age of 25. Assess signs of intoxication, document served drink counts and whether a refusal of service was necessary, and record details if service was refused. Offer food and/or water to potentially intoxicated guests and log the time of the last drink served.\"}]","Bar Service Standard Operating Procedure Checklist - Pre-Service & Setup - Guest Greeting - Beverage Service | PDF",1789261050]