Restaurants · Cleaning · Basic
Wipe the bar top constantly during service. Clean glasswasher between services. Draught lines must be chemically cleaned every 7–14 days. End-of-night close is not optional — every item must be completed.
A daily and weekly cleaning checklist for bartenders and bar managers maintaining the bar area to hygiene and presentation standards. Covers bar top polishing, speed rail and well organisation, draught beer line cleaning schedule, glasswasher operation and cleaning, ice well sanitisation, bottle display dusting, floor mat cleaning, and the end-of-night deep-clean that resets the bar for the next shift.
The bar is the most visible workspace in a restaurant — customers sit directly in front of it watching the bartender work. Sticky bar tops, cloudy glasses, dirty bottle necks, and grimy floor mats are noticed instantly. Beyond appearance, draft beer lines require scheduled chemical cleaning to prevent yeast and bacteria build-up that ruins beer quality and causes off-flavours.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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