Bar opening procedure

Applies to: any bar or café station opening for service.

1. Hand-wash and complete a grooming/uniform check.
2. Power on and flush all equipment (espresso machine, grinders); confirm stable temperature and pressure.
3. Run full grinder and espresso calibration; log the locked setting.
4. Check and record all fridge, freezer, and hot-hold temperatures.
5. Sweep all stock for labels and dates — zero unlabeled or expired product before service starts.
6. Bring any prepared batches (tea concentrate, syrups, prepped fruit) to par.
7. Restock cups, lids, sleeves, napkins, and consumables to opening par.
8. Confirm sanitizer concentration with a test strip; refresh sanitizer buckets.
9. Count and sign the starting cash float; load receipt paper.
10. Final walkthrough: guest-facing surfaces polished, station rush-ready.