Bar closing procedure

Applies to: any bar or café station closing at the end of service.

1. Discard all timed batches past their label time; record every discard with quantity and reason.
2. Backflush and deep-clean the espresso machine per manufacturer guidance.
3. Empty, clean, and dry the grinder hopper and burr chamber.
4. Strip, wash, and sanitize all brewing equipment (cezve, kettles, pitchers, blenders).
5. Wipe down and sanitize all fridge interiors; record closing temperatures.
6. Sanitize all work surfaces, sinks, and drains.
7. Sweep and mop floors; empty and re-line waste bins.
8. Reconcile and countersign the cash drawer.
9. Complete the shift handover: batch status, equipment issues, low-stock items, and any pending guest matters.
10. Final walkthrough by the closing supervisor before securing the premises.