What Is a Barback & What Do They Do?

Whether you already run a successful bar or you're opening a new business, a bar opening and closing checklist is one of the best ways to make sure your bar, nightclub, or pub is clean, organized, and ready for the next day. These bar checklists include the bar opening procedures and bartender closing duties that your staff needs to complete at the beginning of the day and before leaving each night, such as cleaning, restocking, storing, organizing, and locking up. We created a comprehensive bar opening checklist, along with a bar closing checklist that you can use to keep your bar organized and secure. Use the following buttons to download our printable PDFs: Printable Bar Opening Checklist PDF Printable Bar Closing Checklist PDF Learn more about each bar checklist step by clicking the links below: Do a Preliminary Building Check Polish and Sanitize Surfaces Take Inventory of Beverages Set Up the Room Prep and Refill the Condiment Bar Refill the Ice Bin Empty Out and Lock Up Count the Money Store Perishables Organize and Date Clean Everything Refill Disposables Bar Opening Checklist Before you can open your doors each day, there are a few bar opening procedures your staff should follow before turning on the open sign. To ensure that you're ready for customers, follow these six steps for opening a bar for the day: 1. Do a Preliminary Building Check When your staff first arrives, they should do a quick scan of the property inside and out to make sure everything looks in order. Clear any debris the might have collected overnight outside your building, on the sidewalks, in the doorways, or on the windows Once inside, check for odors, trash, spills, or items out of place Decide if the floors need to be vacuumed Empty and reset pest traps 2. Polish and Sanitize Surfaces To make a good impression on your customers, you'll want to make sure your bar is sparkling clean, from the counters to the glasses. Wipe down countertops with a sanitizing solution Wipe down stool seats and tabletops to clear away any dust that may have collected overnight Polish the glassware that was air drying from the previous night Polish any silverware you plan to use during the day, including barware Dust any alcohol bottles on display Clean faucets and taps with sanitizer 3. Take Inventory of Beverages Once you make sure everything in your bar looks in order and presentable, it's time to ensure that your beverage stock is ready for day's service. Count your bottle inventory to ensure nothing was stolen overnight Check the levels of your wine, liquor, and mixer bottles; take note of what stock needs to be ordered Stock your back bar cooler Check your keg levels; take note of which ones may 'kick' next and prepare a backup to replace during the shift Test the taps and clear the drain lines by pouring out a little beer from each keg 4. Set Up the Room After you've completed your inventory check, set up your space so it is ready to host customers. Set up the tables and chairs Set up your service bartending supplies you'll need for your shift Set out clean bar towels Prepare the cash drawer for service Roll the flatware into clean napkins 5. Prep and Refill the Condiment Bar With your station set up, it's time to prep your condiments and garnishes for the drinks on your menu. Wash and cut the fruit for the day Refill bar garnishes, including rimming salt and sugar, olives, and cherries Squeeze fresh citrus juice to pair with drinks 6. Refill the Ice Bin Ice is considered food in the foodservice industry, so your ice must be as fresh as your other drink ingredients. Empty out the underbar ice bin Melt any ice build-up with hot water Wipe out the bin Stock the bin with fresh ice Bar Closing Checklist There are six bar closing procedures your bar employees need to complete to close your bar at the end of the day. These steps can be carried out in different orders, depending on your flow, but we'd suggest leaving cleaning and mopping the floors for the end to prevent your employees from making any potential additional messes while closing. 1. Empty Out and Lock Up For the first step of your bar closing checklist, check your restaurant for any remaining customers. Locking up should be the first step because you want to make sure everyone is out before you start cleaning and counting the money. Ensuring every patron is out of the bar at the end of the night keeps your customers safe and protects your staff and business. Ensure the dining area is clear of customers Check the restrooms for any lingering guests Check that the kitchen is empty Check accessible closets to ensure no one is hidden in them Lock up patio furniture Lock the entrances; set any alarms before leaving for the night Turn off televisions, radios, LED signs, and additional lights 2. Count the Money Once you've locked up, you can begin counting the money and cleaning up for the night. Along with counting the money, you'll also need to distribute the night's tips. You should have an established tipping system, such as working on an individual basis, daily pools, or other ideas that distribute the money fairly. Distributing tip pool Balancing cash registers Securing money in safes 3. Store Perishables Storing and refrigerating perishables is an important way to save money at your bar. Every drink or ingredient that you save overnight is money going toward profits. Store fruits and garnishes in plastic bags or containers to prolong their freshness Refrigerate any pre-made mixed drinks such as sangria or punch Refrigerate cocktail ingredients such as soda and juice Lock up expensive beers and liquor bottles Put bar snacks back in the pantry 4. Organize and Date Organizing your bar and kitchen is an important task, and it ensures that opening will run smoothly on the following day. Additionally, dating your food and alcohol lets you know when it was opened and if it's still good to use. Practicing proper dating and organization is essential for passing health inspections.. Date newly opened bottles of wine and liquor Clean menus and recycle old ones Label all of the fresh ingredient containers 5. Clean Everything Cleanliness is one of the prime indicators of a professional and well-managed bar space, and whether it's dust on the shelf, rings on the countertop, or a napkin that didn't make it to the trash, unclean appearances can speak volumes about your business, particularly to health inspectors. Cleaning is probably the most labor-intensive part of the closing checklist, but if your staff all works together, it can go quickly. Here is a short list of important cleaning tasks that need to be completed every night: Wipe down countertops Wipe down the soda gun Clean out soda gun holsters Remove clogs from floor drains Wipe down your speed rails Clean the outside of liquor bottles if any product has spilled Load the dishwasher and clean glassware with bar glass cleaners Drain off dirty dishwater and scrub down your sink Wash other smallwares like muddlers, jiggers, and stirrers Wipe down beer taps and thoroughly clean them once a month Sweep the floors in the front- and back-of-house, then mop Clean out blenders Clean the bathrooms thoroughly Leave all of your glassware, smallwares, and equipment out to air dry, ensuring they're clean for the following day 6. Refill Disposables Refilling disposables behind the bar can help save time when opening the following day and keep your bartenders quick on the draw during service. Any single-use product should be stocked for the next day, no matter how inconsequential it may seem. Here is a list of a few bar disposables that need to be refilled every day: Toothpicks Drink Umbrellas Stirrers Straws Napkins A bar opening and closing checklist is imperative to maintaining the sanitation, organization, and streamlined operation of your business. Having written bar opening duties ensures your staff has constant access to the established protocol while a bar closing duties list can make closing up go smoothly every time. Whether you're training new hires or providing a refresher for seasoned veterans, bar checklists are great tools for making your bar more efficient.

Tips play an essential role in compensating foodservice workers. Most customers plan to tip their server, but inevitably those tips will vary based on the party size, the cost of the bill, and the generosity of the patron. Some employers worry about tensions rising between their tipped staff and choose to forgo tipping altogether. However, employers can make sure each tipped staff member earns a fair share of tips through a process known as tip pooling. As a foodservice operator, you’re legally responsible for making sure tip pooling is done correctly and your workers are receiving their tips. To assist you, we explain what tip pooling is, who participates in it, and the legalities of restaurant tipping policies. Jump ahead to learn more restaurant tipping policies: What Is a Tip? Tip Pooling Explained Employer Tip Policies Employee Tip Policies Restaurant Tip Laws Tip FAQ What Is Considered a Tip? A tip, also known as a gratuity, is money beyond the cost of the bill given to an employee by a customer for the service provided. Cash, check, and credit card tips given to staff for services rendered are considered tips. Service charges are not considered tips. What Is Tip Pooling? A tip pool is a collection of all (or a portion of all) the tips received by directly tipped staff that is redistributed evenly amongst the tipped workers. Once the tipped staff put their tips into one large "pool", the tips are then divided among them. Back-of-house employees whose work assists tipped staff may participate in the tip pool if the servers also make the minimum wage and no tip credit is taken from them. Tip pooling ensures all employees are fairly compensated for their work. It's especially helpful when multiple services are being rendered and a single point of payment is used. To understand how tip pooling works, consider this example: In a busy coffee shop, one employee oversees taking drink orders, several people oversee drink order preparation, one person oversees delivering the orders to the customers, and another person buses the tables after the customers leave. Tip pooling would ensure that all parties, from the order taker to the busser, receive their fair share of the tips earned. Is Tip Pooling Legal? Many states empower employers to legally require tip pooling. Check your state and local guidelines to confirm whether tip pooling is legal in your area. Regardless of your region, tip pooling is only legal if tipped employees still receive the mandated minimum wage while participating. If the employer takes a tip credit, then back-of-house staff must not participate in tip pooling. However, if the employer does not take a tip credit, back-of-house staff can legally participate in tip pooling. Tip Pooling vs Tip Sharing Unlike tip pooling, tip sharing (or "tipping-out") doesn't involve an equal distribution of tips between employees, but rather a set distribution rate, which is typically recommended by the employer. These rates are normally a percentage of tips, sales, or category receipts. The tip-out policy should be defined to distribute the pre-set percentage of funds to support staff, separately and apart from the pool participants. Tip Pooling vs Tip Credit Tip pooling and tip credits are two distinct things. A tip credit is a legal way for employers to count employees' tips towards their obligation to pay minimum wage. An employer may both take a tip credit and require tip pooling. In such cases, the tip pool will redistribute to each employee the amount applied to their tip credit. Can Employers Take Tips from Employees? If it's considered a tip, it belongs to the employee, not the employer. Employees cannot be required to give their tips or a portion of their tips to the company unless it’s to participate in a valid tip pooling policy. When tip pooling occurs, the employer cannot be part of the pool. Only employees may participate in tip pooling. Cash Tips - In all states, 100% of the cash tip is considered the employee’s property. Check Tips - In all states, 100% of the check tip is considered the employee’s property. Credit Card Tips - Some states mandate that the employer give the employee the full tip indicated by the customer, while other states allow the employer to subtract the credit card company’s processing fee from the tip before presenting it to the employee. However, the Department of Labor mandates that subtracting the transaction fee is only acceptable if it doesn’t reduce the employee’s pay below minimum wage. If it does, you must reimburse the employee on the next payday, and you must not wait until you receive the reimbursement from the credit card company. Service Charges - Services charges are mandatory fees that pay for the services provided. They are added by the restaurant regardless of party size. The employer is not obligated to give any of this money to the employee. Since it is part of a contract, not a voluntary tip, employees have no legal right to the money from service charges. Restaurant Tip Policy for Employees To make sure all their restaurant staff members are fairly compensated for their efforts, many foodservice operators develop a tip pooling program for employees. We explain which employees participate in tip pooling. Employees Who Participate in the Tip Pool Employees who customarily and regularly receive more than $30 per month in tips participate in the tip pool. It helps create a team environment since all tipped staff share in the tips received. Examples include: Bellhops Bussers Counter personnel Service bartenders Servers Employees Who May Conditionally Participate in the Tip Pool Employees who do not customarily and regularly receive tips but whose jobs support tipped workers may legally participate in tip pooling if the servers also make the minimum wage and no tip credit is taken for them. Examples include: Bakers Chefs Cooks Dishwashers Janitors Who Cannot Receive Tips? Supervisors or staff members with supervisory responsibilities cannot receive tips unless the tip is for services that they directly and solely provide. They must not participate in tip pooling. Examples of team members excluded from tip pooling include: Banquet managers Beverage managers Catering managers Dining room managers Food and beverage managers/directors Foodservice directors General managers Kitchen managers President/CEO Restaurant Tip Laws Under federal and state law, restaurant employees’ tips belong to them, not their employers. While this has always been the case, the Department of Labor updated its regulations in 2020 and 2021 to protect tipped workers. Their rulemaking explicitly prevents employers, supervisors, and managers from taking their employees’ tips by addressing 2018 legislative amendments to the Fair Labor Standards Act. It also updated regulations surrounding “dual jobs” and clarified the circumstances that permit an employer to take a partial credit against their minimum wage obligations. We outline these updates and their ensuing clarifications below. On December 30th, 2020, The Department of Labor published a final rule “Tip Regulations Under the Fair Labor Standards Act (FLSA)”. On April 30, 2021, the following parts of this rule became effective: Employers, managers, and supervisors must not keep employees' tips under any circumstances. This includes tips received through tip pools. Non-tipped employees can participate in a tip pool if their employer pays the full minimum wage and takes no tip credit. In most cases, employers who collect tips for a mandatory tip pool must fully redistribute the tips within the pay period. Employers who collect their staff’s tips to operate a mandatory tip pool but don’t take a tip credit are required to maintain and preserve payroll or other records with information on tip-receiving staff members. They must also record the weekly or monthly number of tips reported by the employee. On September 24, 2021, The Department of Labor issued the Civil Money Penalty (CMP) final rule, which withdrew and modified two sections of the 2020 Tip final rule. The CMP final rule became effective on November 23, 2021, and accomplished or clarified the following points: Restored - The Department of Labor’s ability to evaluate CMPs against employers violating the FLSA by taking their employees’ tips was restored. Violations need neither be repeated nor willful for them to be evaluated. Adoption - The same procedures, rules, and amount considerations as apply to other FLSA CMPs were adopted for tip keeping. Clarification - Managers and supervisors must not receive tips from tip pools but are not prohibited from contributing to mandatory tip pools. Clarification - Managers and supervisors may keep tips if customers give them for services they directly and solely provide. Then, on October 29, 2021, The Department of Labor issued the Dual Jobs final rule which withdrew and modified the dual jobs section of the 2020 Tip final rule. Effective on December 20th, 2021, The Dual Jobs final rule accomplished the following points: Clarification - Employers must only take tip credits for time spent performing tipped work and must not take tip credits for time spent on untipped work. Defined - Tip-earning work and work that directly supports tipped workers were defined as tipped occupations. Clarification - Tip-producing work is any work performed by a tipped employee that they receive a tip from the customer for doing. For directly supporting work, the employee must be assisting in the preparation or execution of tip-producing work. Clarification - To count as tip-producing work, a non-tipped worker must perform tasks that directly support tipped employees for either over 20% of hours worked during the part of the workweek that they engaged in a tipped occupation or during a continuous period of 30 minutes. Restaurant Tips FAQ To help foodservice operators navigate tipping procedures, we answer the most frequently asked questions about restaurant tipping policies below. Is a Service Charge a Tip? A service charge is not a tip. It's a mandatory fee charged by a business for providing its products or services. Waiters and staff members do not receive any of the service charge money. While you may wish to forgo a tip after seeing a service charge, doing so will leave your waiter under-compensated. What Is Tipping Out? A tip out is a percentage of a server’s tips that they share with other employees whose jobs indirectly assist them. Tip outs can be voluntary or part of a mandated tip sharing agreement. Beneficiaries of tip outs include bussers, back waiters, and bartenders. Paying Credit Card Tips to Employees When tips are included in credit or debit card payments, employers must pay the tip to the employee. Check your state law to see if you’re permitted to reduce the tip to cover the transaction fee charged by the credit card company. Can an Employer Claim Tips for You? According to the Fair Labor Standards Act (FLSA), an employer can credit a portion of their employee's tips towards paying them minimum wage. The employer can claim set amounts against the minimum wage requirement but must not deduct tip credits from their staff’s pay. How Tipping Works When eating in a restaurant in the United States, diners should plan to tip their waiter between 15 and 20 percent of their pre-tax bill. If paying your tip with a credit card, calculate your tip based on your pretax bill and then write the amount on the tip line of your receipt. If you want to pay your tip with cash, leave your tip behind for your waiter after you’ve settled your bill. Can a Manager Take Tips? Under FLSA (Fair Labor Standards Act), managers are prohibited from keeping their employees’ tips. The only time managers can take tips is to put them in a tip pool, but they cannot participate in the tip pool. The only tips managers can receive are those given to them for services that they directly and solely provide. What Percentage of Tips Are Servers Required to Claim? Servers are required by law to report 100% of their tipped income. If a business's total reported tips on food and beverage sales is less than 8%, the business is required to allocate additional tipped income on the W2 of every tipped employee that reported less than 8% of respective sales. Now that you understand tip pooling, you can take steps to execute it legally. Creating an equitable environment is not only essential for your legal standing, but it also fosters loyalty and support from your staff. With the rise of staffing shortages, securing employee loyalty has never been more important.

If you're familiar with sommeliers, the experts who help choose the perfect wine to complement meals, then you may be interested to know that the beer world has an equivalent. Allow us to introduce you to the Cicerone®, a certified expert in every type of beer. Cicerones® can achieve certification at four different levels, each showcasing their expertise and passion for beer. For bartenders and brewers, obtaining a Cicerone® certification offers valuable insights into the beverage industry and demonstrates professionalism in discussing and handling products. Operators can also benefit from these certifications by using them as a tool to assess potential hires or as a training resource, eliminating the need to create one internally. Explore the role of a Cicerone® and the requirements for each of the four levels of certification. What Is a Cicerone®? A Cicerone® is an expert in the brewing, selection, pairing, and serving of all varieties of beer. This title is earned through a certification process that involves both written and tasting examinations as well as a required demonstration of beer pairing expertise. It is the equivalent position to a sommelier in the wine industry. What Does a Cicerone® Do? A Cicerone® makes beer pairing suggestions, serves beer to customers, and is responsible for ensuring beer is stored and handled properly. The Cicerone® knows the proper temperatures and conditions for all beer styles and is trusted with keeping a beer garden or restaurant’s brews in their best condition. How to Pronounce Cicerone® Cicerone® is pronounced sis-uh-rohn. Cicerone® Levels There are four levels of certification in the Cicerone® Certification Program, ranging from Certified Beer Server® to Master Cicerone®. In the table below, we provide information on the certification requirements and benefits of each level. Level 1: Certified Beer Server® The Cicerone Certified Beer Server® exam assesses one’s ability to clean beer glassware, pour properly, and ensure beer hasn’t been ruined by improper handling. Holding this certification proves you know how to showcase a beer as its brewer intended. Certified Beer Server® Exam Prerequisites: None How to Take the Certified Beer Server® Exam: Register online and purchase the exam from the “My Account” page Certified Beer Server® Exam Cost: $69, two attempts provided per payment What You’ll Learn Below is an overview of what you’ll learn and be tested on to become a Certified Beer Server®. See the Certified Beer Server® syllabus for specific information. The terminology of beer, including important flavor descriptors and popular beer varieties Expertise in beer service, including the proper techniques for preparing glasses and pouring draft and bottled beers The primary ways beer flavor can deteriorate after leaving the brewery and effective methods for preventing these issues Certified Beer Server® Exam Format Online only 60 multiple-choice questions 75% required passing grade In addition to the exam, test takers must pass a short quiz about the Cicerone® program Level 2: Certified Cicerone® Everyone from bartenders to brewery executives benefits from the Certified Cicerone® designation. The certification signifies professional knowledge and crucial tasting abilities in the field of beer. To obtain this certification, you must pass both a written and tasting exam. Certified Cicerone® Prerequisites: Must be 21 years or older and have passed the Certified Beer Server® exam Certified Cicerone® Written Exam Cost: $225 Certified Cicerone® Tasting/Demonstration Exam Cost: $175 How to Take the Certified Cicerone® Exam: Register online and view the Cicerone® exam schedule to find a test near you and sign up through the My Account page What You’ll Learn Below is an overview of what you’ll learn and be tested on to become a certified Cicerone®. See Certified Cicerone® Syllabus for specific information. Extensive knowledge of beer storage, service, and styles as well as relative knowledge of beer history The ability to identify flawed beers How to make appropriate beer pairings Certified Cicerone® Exam Format In-person only Written exam with short answer and essay questions Tasting and demonstration component 80% required passing grade overall, with at least 70% for the tasting portion Level 3: Advanced Cicerone® The third level of certification is the Advanced Cicerone®. Passing this exam proves your expertise in beer, sensory skills, and ability to use advanced beer vocabulary in both industry and consumer-facing applications. Advanced Cicerone® Prerequisites: Must be 21 years or older and have passed the Certified Cicerone® exam. Must pass both written and tasting sections within three years. Advanced Cicerone® Written Exam Cost: $425 Advanced Cicerone® Tasting/Demonstration Exam Cost: $375 How to Take the Certified Advanced Cicerone® Exam: Register online and view the Advanced Cicerone® exam schedule to find a test near you and sign up through the My Account page What You'll Learn Below is an overview of what you’ll learn and be tested on to become a certified Advanced Cicerone®. See Certified Advanced Cicerone® Syllabus for specific information. Expert knowledge of brewing, beer, and beer service issues Theoretical and hands-on knowledge of draft systems Thorough knowledge of beer styles and beer and food pairings The ability to identify the beer flavor compounds listed on the syllabus by taste using AROXA™ flavor standards Advanced Cicerone® Exam Format Two in-person oral examinations plus in-person tasting panels The written portion is online and remotely proctored (a limited number of in-person written exams are available) 80% required passing grade overall, with at least 75% for the tasting portion Level 4: Master Cicerone® The Master Cicerone® certification is the highest level of certification. This prestigious certification acknowledges an unparalleled comprehension of brewing techniques, beer varieties, and the art of pairing. It combines exceptional tasting skills with extensive knowledge of the vast landscape of commercial beers. Master Cicerone® Prerequisites: Must be 21 years or older and have passed the Advanced Cicerone® exam. How to Take the Master Cicerone® Exam: Register online; exams are given once a year in the United States Master Cicerone® Test Cost: $995 What You’ll Learn Below is an overview of what you’ll learn and be tested on to become a Master Cicerone®. See the Master Cicerone® syllabus for specific information. “Encyclopedic knowledge” of all brewing, beer, and beer service issues Theoretical and hands-on knowledge of draft systems Thorough knowledge of beer styles and experience collaborating with chefs to create beer and food pairings Master Cicerone® Exam Format In-person only 2-day exam with multiple written, oral, and tasting components 85% required passing grade overall Which Level of Cicerone® Certification Is Right for You? Depending on the type of establishment you’d like to work in, your certification goals may vary. Earning a Certified Beer Server® is helpful when working in casual bars and restaurants, but working towards the title of Master Cicerone® makes sense for bartenders working in upscale environments and brewers. When considering certifications, it is important to think about the financial investment involved. For example, before becoming an Advanced Cicerone™, you should consider if there are job opportunities that can offset the cost of the certification. Check if there are high-level Cicerone® positions available in your area before investing. If not, you may need to consider relocating or asking if there is room to create a position for yourself. Since becoming a Master Cicerone® takes time, you can make these decisions while working towards the certifications. Cicerone® Exam Group Discount for Businesses The Cicerone® Certification Program offers discounted group exam rates for companies that produce and serve beer. Businesses can take advantage of individual training for staff or on-site training by a Cicerone® representative. Your employees then take their Certified Beer Server exams® individually online. This is a great option for any restaurant, brewery, or foodservice establishment that deals with the handling, manufacturing, or serving of beer. How to Prepare for the Cicerone ® Exam Whether you're studying for a Master Cicerone® certification or wondering how to become Cicerone Certified Beer Server®, there is a large amount of information to absorb and put to use. Thankfully, the Cicerone Certification Program® has plenty of tools and resources you can take advantage of or purchase to help get you ready for your exam. Beginners can make preparing for their Certified Beer Server® exam easier by taking the BeerSavvy® optional paid course before taking the test. This program teaches you the information found on the exam and is available online as an e-learning program as well as in person. For the Master Cicerone® exam, the Cicerone® Certification Program suggests the following in addition to studying their free resources: Taste a wide range of beer styles, and be familiar enough with their flavors to describe them in great detail Practice recognizing when a beer is flawed by using off-flavor kits and training Travel to beer-producing areas (particularly in Europe) to learn more about the brewing process Brew alone or with partners to gain hands-on experience Know the proper beer glass types for serving Practice beer and food pairing, especially in collaboration with chefs Becoming a Certified Cicerone® is a great investment for individuals seeking careers in all parts of the beer industry. With these certifications, you can prove your knowledge of beer and make yourself an attractive candidate for positions in breweries, restaurants, tap rooms, and more.

What Is a Barback?

Barback Job Description

Barback Duties Before Opening

Barback Duties During Hours of Operation

Barback Duties After Closing

How to Become a Barback

Does a Barback Have to Be 21?

How Much Do Barbacks Make?

Upward Mobility for Barbacks

What Does It Take to Be a Barback?

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