Closing Checklist

This checklist must be completed before staff leave for the night. Each section should be initialed by the responsible team member and verified by the Manager on Duty.

• [ ] Wipe down and sanitize all tables, chairs, booths, and bar tops.
• [ ] Sweep / vacuum and mop floors in dining room, entry, and host stand.
• [ ] Clean windows and remove any dirt and finger / hand prints.
• [ ] Clean arcade / pinball glass and surfaces.
• [ ] Tidy outdoor areas and dispose of all cigarette butts.
• [ ] Empty trash bins and replace liners.
• [ ] Clean and restock bathrooms:
  • [ ] Disinfect toilets, urinals, sinks, and counters.
  • [ ] Wipe mirrors and fixtures.
  • [ ] Restock toilet paper, paper towels, soap.
  • [ ] Empty bathroom trash bins.
• [ ] Collect menus; wipe down laminated ones and neatly store.
• [ ] Turn off dining room lights and music system (unless otherwise scheduled).
• [ ] Lock front doors after last guest leaves.

• [ ] Wipe down and sanitize bar top, shelves, wells, and speed rails.
• [ ] Wash and sanitize all bar tools, shakers, strainers, and cutting boards.
• [ ] Remove fruit/garnishes; store or discard properly.
• [ ] Empty and wash garnish trays.
• [ ] Restock and cover juices, syrups, and mixers; refrigerate as required.
• [ ] Clean blenders and small appliances.
• [ ] Wash and polish all dirty glassware.
• [ ] Sweep and mop bar floor.
• [ ] Empty and sanitize drip trays and beer drains.
• [ ] Count down register; follow cash handling procedures.

• [ ] Break down and clean line:
  • [ ] Wipe down grills, flattops, and fryers (filter or change oil as scheduled).
  • [ ] Scrub prep tables, cutting boards, and utensils.
  • [ ] Sanitize sinks and drains.
  • [ ] Wipe and sanitize freezer/refrigerator handles and doors.
• [ ] Wrap, date, and label all food items.
• [ ] Discard expired or spoiled product.
• [ ] Sweep and thoroughly mop kitchen floors, including under equipment.
• [ ] Clean grease traps (if on schedule).
• [ ] Empty all trash bins; replace liners.
• [ ] Wash, sanitize, and air-dry all dishes.
• [ ] Restock sanitizer buckets with fresh solution for next shift.

• [ ] Check fire exits are clear and locked after guests/staff leave.
• [ ] Power down stage/AV equipment (Theater only).
• [ ] Secure beer/nitro/CO₂ tanks and check for leaks.
• [ ] Turn off unused kitchen equipment.
• [ ] Set thermostats to overnight setting.
• [ ] Final walk-through: check all lights, doors, and windows.
• [ ] Lock building and set alarm.

• [ ] All cleaning tasks complete and verified.
• [ ] Trash and recycling taken out.
• [ ] Registers counted, deposits secured.
• [ ] Shift notes logged for next team.
• [ ] Alarm set and doors locked.

✨ Closing is about setting up the next shift for success. A spotless, organized restaurant ensures smooth openings and great guest experiences every day.