Bravo Bar Bravo Closing Procedures Date(Required) DD slash MM slash YYYY Time(Required) Hours : Minutes AM PM AM/PM Name(Required) First Tick the Completed Tasks All tables and chairs have been wiped properly? Cutlery caddies, S & P ramekins, and coasters have been taken off tables? Is the cutlery station/trolley restocked (S & P ramekins, napkins etc.)? All cutlery has been polished and caddies are full? Reservation signs have been cleaned, and the new ones are written for the next day? Reservation sheet out for the next day? Check that fridges are clean and tidy? Has the bar been scrubbed with hot soapy water, rinsed, and dried? Has the service/cocktail area been cleaned and the items stored correctly? Have all nip pourers and jiggers been removed from bottles and placed in soda water to soak? Has all glassware been polished and stored correctly? Have all bar mats been washed and hung out to dry? Has the signage, menus, and glasses been removed and cleaned from the bar top? Have the beer/wine, post-mix, and ice well drains been cleaned using bi-carb soda, vinegar and hot water? Is the ice well clean and dry? Beer / Wine taps have tap brushes in them Glass washers have been cleaned and drained? TV’s, lamps, and TAB screens have been turned off? Bins in hallway? Tills deposited? Temp checks have been recorded on IPAD? Shift report completed and TT authorisations completed? Leave communication if necessary for morning TL? Radio, phone, and iPad are all charging? 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