Bartender Pre-Service Mise en Place Inspection

Pre-service audit for bartender mise en place readiness, covering garnishes, ice, glassware, speed rail organization, and citrus prep.

Garnish Preparation

• All required garnishes are present for the service menu
  Confirm every garnish listed on the shift prep list is available at the station.
• Garnishes are fresh, properly cut, and within usable quality standards
  Check for discoloration, dehydration, bruising, or other non-conformance.
• Garnish containers are clean, covered, and stored at safe temperature
  Verify containers are sanitary and protected from contamination.
• Garnish portions are standardized and service-ready
  Confirm portions support consistent drink build and minimize waste.
• Garnish labels and prep times are current where required
  Check date/time labels or batch prep markers if used by the operation.

Ice Supply and Handling

• Ice bin is full enough for projected service volume
  Verify adequate ice quantity for the expected shift demand.
• Ice is clean and free from foreign material
  Inspect for debris, odor, discoloration, or contamination.
• Ice scoop is stored outside the ice and handled hygienically
  Confirm scoop storage prevents hand contact and contamination.
• Ice bin lid or cover is in place when not in active use
  Verify the bin is protected from contamination during prep and service.
• Drainage and meltwater control are functioning
  Check for standing water, overflow, or drainage issues around the ice station.

Glassware Readiness

• Required glassware types are available in sufficient quantity
  Confirm the bar has enough glassware for expected service volume and menu needs.
• Glassware is clean, polished, and free of chips or cracks
  Inspect each staged glass for residue, streaks, damage, or non-conformance.
• Glassware is staged by type for efficient service
  Confirm glasses are organized by use case and easy to access during service.
• Glassware storage area is clean and protected from dust or contamination
  Check shelving, racks, and nearby surfaces for cleanliness and protection.
• Broken or damaged glassware has been removed from service
  Verify any non-serviceable items are segregated and reported.

Speed Rail Organization

• Core spirits are stocked according to the bar setup list
  Confirm required bottles are present for the menu and expected service volume.
• Bottles are organized in a consistent, logical order
  Verify the rail layout supports fast identification and reduced service errors.
• Bottle labels are visible and readable
  Check that labels face outward and are not obscured by residue or placement.
• Speed rail is clean, dry, and free of sticky residue
  Inspect the rail for spills, buildup, or debris that could affect sanitation or handling.
• High-use bottles are positioned for safe and efficient reach
  Confirm placement minimizes unnecessary movement and reduces spill risk.

Citrus Prep and Station Cleanliness

• Citrus is washed, cut, and portioned to standard
  Check that lemons, limes, oranges, or other citrus items are prepped according to SOP.
• Citrus containers are clean, covered, and properly labeled if required
  Verify prep containers are sanitary and protected from contamination.
• Cutting tools and prep surfaces are clean and sanitized
  Inspect knives, boards, and prep surfaces for cleanliness and readiness.
• Bar top, wells, and prep surfaces are free of spills and debris
  Confirm the station is clean and ready for guest-facing service.
• Station is organized for efficient workflow and safe movement
  Check that tools, garnishes, and service items are positioned to reduce delays and hazards.