This porter closing audit helps restaurants and bars standardize end-of-shift procedures to keep front and back bar areas clean, stocked, and secure. Tasks include stocking and organizing the porter fridge and sleeve coolers, cleaning the bat cave and roundabout shelves, removing broken glass, cycling king cubes, detailing wine buffers, and putting away glassware. It also covers taking down and labeling juices and syrups, stocking backup liquor, managing white wine humidor inventory, sweeping and mopping floors, and placing fans at wells. The checklist prompts weekly duty documentation with photos and manager sign-off to ensure accountability and consistent closing standards.
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