Bravo Bar Contact Us Date(Required) DD slash MM slash YYYY Time(Required) Hours : Minutes AM PM AM/PM Name(Required) First Tick the Completed Tasks Bring in all table setups (cutlery caddies, salt & pepper & coasters). Wipe down, sanitise and reset tables and chairs. Check and set up bookings for the next day (remember to check for any TANGO functions). Restock cutlery station (top up salt & pepper, napkins). Polish any remaining cutlery and fill caddies for tomorrow. Ensure fruit, garnishes and straws are topped up and wrapped. Place fruit, cordials, and cocktail garnishes (if required) in fridge. Remove nip pourers and jiggers from bottles. Throw out any off products, record wastage and note anything that is close to expiring (wine, juices, etc). Scrub down drip trays with hot soapy water and rinse with clean hot water. Dry with cloth. Clean drains with bi-carb soda, vinegar, and hot water. Plug beer and wine taps. Pump and date open wine bottles. Empty and wash ice wells. Drain and turn off glasswashers. Wash bar mats and hang out to dry. Remove water glasses from bar top. Make sure bar top is wiped and polished. Wipe down glass doors of fridges with spray and paper towel. Place bins in hallway. Turn off all TVs, lamps, and TAB screens. Ensure menus are swapped over for the morning. Check with TK for changes to specials. Do tills or get a DM to do tills. Place phone, iPad, and radios on charge. Leave any notes for the morning. Write a shift report (TL’s) or inform DM of anything important to be passed on. Check with DM or Club Supervisor that you can leave. Please select the following items BOH that have been turned off.(Required) Deep Fryers Pass Lamps and Element Grill All burners Flat Plates Sandwich Press SOTA oven Pizza Oven x2 Bain Marie Hot Box Comments Section