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Run: Bartender Pre-Service Mise en Place Inspection

Use this bartender pre-service mise en place inspection to verify garnishes, ice, glassware, speed rail setup, and citrus prep before doors open. It helps ca...

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Garnish Preparation

Confirm every garnish listed on the shift prep list is available at the station.
Check for discoloration, dehydration, bruising, or other non-conformance.
Verify containers are sanitary and protected from contamination.
Confirm portions support consistent drink build and minimize waste.
Check date/time labels or batch prep markers if used by the operation.

Ice Supply and Handling

Verify adequate ice quantity for the expected shift demand.
Inspect for debris, odor, discoloration, or contamination.
Confirm scoop storage prevents hand contact and contamination.
Verify the bin is protected from contamination during prep and service.
Check for standing water, overflow, or drainage issues around the ice station.

Glassware Readiness

Confirm the bar has enough glassware for expected service volume and menu needs.
Inspect each staged glass for residue, streaks, damage, or non-conformance.
Confirm glasses are organized by use case and easy to access during service.
Check shelving, racks, and nearby surfaces for cleanliness and protection.
Verify any non-serviceable items are segregated and reported.

Speed Rail Organization

Confirm required bottles are present for the menu and expected service volume.
Verify the rail layout supports fast identification and reduced service errors.
Check that labels face outward and are not obscured by residue or placement.
Inspect the rail for spills, buildup, or debris that could affect sanitation or handling.
Confirm placement minimizes unnecessary movement and reduces spill risk.

Citrus Prep and Station Cleanliness

Check that lemons, limes, oranges, or other citrus items are prepped according to SOP.
Verify prep containers are sanitary and protected from contamination.
Inspect knives, boards, and prep surfaces for cleanliness and readiness.
Confirm the station is clean and ready for guest-facing service.
Check that tools, garnishes, and service items are positioned to reduce delays and hazards.

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