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====== 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.

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===== Front of House =====
  * [ ] 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.

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===== Bar =====
  * [ ] 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.

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===== Kitchen =====
  * [ ] 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.

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===== Facilities & Safety =====
  * [ ] 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.

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===== Manager on Duty Verification =====
  * [ ] 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.

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