Opening Procedures
Bar Opening Procedure
Time Required: 30 minutes
Who Does This: Bar staff (assigned by Fai)
When: Daily at 14:00 (2pm) before venue opens
Quick Reference Checklist
Complete these in order. Tick each item as you finish:
Bar Equipment Setup
☐ Turn on all fridge lights
☐ Prepare garnish stations (limes, lemons, mint - see quantities below)
☐ Fill ice wells completely (bar + cooler)
☐ Set up beer taps (check CO2, run lines, check temperature)
Venue Preparation
☐ Turn on exterior sign lights
☐ Write today's timetable on blackboard (get schedule from Kop/Roy)
☐ Turn on cable lights throughout venue
☐ Arrange seating for tonight's event (check event runsheet)
☐ Turn on table lamps
Final Check
☐ Walk through venue - everything looks ready?
☐ Music playing (Spotify: "Opening Mix" playlist)
☐ Fridges fully stocked and cold
Done When: All items ticked, venue ready to receive customers at 16:00
Detailed Procedure
BEFORE YOU START
You'll need:
Venue keys (get from Kop or security)
Access to walk-in fridge
Bar tools (knife, peeler, cutting board)
Event runsheet for tonight (check Noco or ask Kop)
Pre-checks: ☐ Check if there's an event tonight - special setup needed?
☐ Confirm what time doors open (usually 16:00, sometimes earlier)
STEP 1: Bar Equipment Setup (15 minutes)
What you're doing: Getting the bar ready to serve drinks efficiently
Turn on Fridge Lights
Go to each fridge (Front Bar has 2, Back Bar has 3)
Open fridge door
Switch on internal light (switch is inside top-right corner)
Check fridge is cold (should feel like a normal fridge, not warm)
What good looks like:
All 5 fridges have lights on
You can clearly see products inside
Fridges are cold to touch
If fridge is warm: Tell Fai or Kop immediately - may need to move stock to working fridges
Time this should take: 3 minutes
Prepare Garnish (Limes, Lemons, Mint)
Standard quantities (adjust based on expected crowd):
8 limes (cut into wedges, 8 wedges per lime = 64 wedges)
4 lemons (cut into wheels, 6 wheels per lemon = 24 wheels)
1 bunch fresh mint (in water container)
How to do it:
Get cutting board, sharp knife from bar tools drawer
Wash limes, lemons, mint in sink with clean water
Cut limes into wedges:
Cut lime in half lengthways
Cut each half into quarters lengthways
You get 8 wedges per lime
Cut lemons into wheels:
Cut off both ends
Slice across into 5mm thick circles
You get about 6 wheels per lemon
Put mint in small container with water (keeps it fresh)
Store all garnish in covered containers in bar fridge
What good looks like:
Garnish neatly cut and stored in clean containers
Easily accessible in bar fridge
Mint looks fresh and green (not wilted)
Time this should take: 8 minutes
Fill Ice Wells
Ice well locations:
Front bar: Left side of bar, holds about 2 full ice buckets
Back bar: Right side, holds about 3 full ice buckets
Cooler: If it's a hot day or big event, fill the spare cooler with ice too
How to do it:
Get ice scoop from bar tools (NEVER use glass or your hands)
Go to ice machine (behind back bar)
Fill ice bucket completely
Carry carefully to ice well (don't spill on floor - slip hazard)
Pour ice into well
Repeat until well is completely full (ice should be level with top)
If filling cooler: Do this last, fill about 2/3 full
What good looks like:
Ice wells completely full and level
No ice spilled on floor
Ice scoop returned to ice machine (not left in ice well)
Important: If ice machine is empty or broken, tell Fai/Kop immediately. We need to buy ice from 7-Eleven.
Time this should take: 6 minutes
Set Up Beer Taps
How to do it:
Check CO2 pressure gauge (should be in green zone, around 30-35 PSI)
If in red zone (low), tell Fai - may need to change CO2 tank
Run beer lines:
Pull each tap handle forward
Let beer run until it comes out clear (not foamy)
Discard this first beer (it's been sitting in lines overnight)
Check temperature:
Beer should come out cold
If warm, check keg fridge temperature (should be 3-5°C)
Wipe down tap handles with clean cloth
What good looks like:
Beer pours clear, not foamy
All taps working
Tap handles clean and shiny
If tap is not working: Tag it with "OUT OF ORDER" sign, tell Fai
Time this should take: 5 minutes
STEP 2: Venue Preparation (10 minutes)
What you're doing: Making the venue look open and inviting
Turn on Sign Lights
Which signs:
Speakerbox logo sign (front of building)
"OPEN" neon sign (if we're using it tonight)
How to do it:
Sign switches are behind front bar, near POS system
Flip switches labeled "SIGN 1" and "SIGN 2" to ON position
Go outside and check they're lit up
If not working: Check circuit breaker first, then tell Kop
What good looks like:
All exterior signs clearly visible from street
Lights not flickering
Time this should take: 2 minutes
What to write:
Today's date
Doors open time (usually 16:00)
Show start time
Artist/band names and set times
Any special notes (e.g., "Sold Out", "Guest list at door")
Where to get info:
Check Noco booking system
Ask Kop or Roy if you can't find it
Check Speakerbox Instagram if needed
Example:
TONIGHT - Saturday 30 Dec
Doors: 16:00 | Show: 20:00
20:00 - Support Band
21:30 - Headliner
Tickets at door: 500 THB
What good looks like:
Information clearly readable from front door
No spelling mistakes
Tidy handwriting (or print it and tape it up if your handwriting is shit)
Time this should take: 3 minutes
Turn on Cable Lights
Where they are:
Cable lights are the string lights around the venue
Main switches are behind back bar
How to do it:
Flip switches labeled "CABLE LIGHTS" to ON
Walk around venue to check all sections are lit
If any section isn't working: Tell Kop (might be bulb out)
What good looks like:
Warm ambient lighting throughout venue
No dark corners
Creates cosy atmosphere
Time this should take: 2 minutes
Arrange Seating (If Needed)
Check first:
Look at tonight's event runsheet
Is it a seated show or standing?
Are there VIP tables booked?
If seated show:
Set up chairs facing stage
Leave aisles clear for access
Place "RESERVED" signs on VIP tables (ask Kop which tables)
If standing show:
Push tables to sides
Stack extra chairs in storage
Clear floor space in front of stage
What good looks like:
Seating matches event requirements
Fire exits still accessible
No trip hazards
Time this should take: 3 minutes (or skip if no changes needed)
Turn on Table Lamps
How to do it:
Go to each table with a lamp
Switch on lamp (usually switch on cord)
Check bulb works
What good looks like:
All table lamps providing soft light
Creates intimate atmosphere
No broken bulbs (report any to Kop)
Time this should take: 2 minutes
STEP 3: Final Checks (5 minutes)
Walk Through Checklist
Do a lap of the venue and check: ☐ Music is playing at low volume (Spotify: "Opening Mix" playlist)
☐ All areas are lit properly
☐ No obstacles or trip hazards
☐ Toilets are clean and stocked (check toilet paper, soap, paper towels)
☐ Smoking area is set up (ashtrays clean, chairs arranged)
☐ Bar has everything you need for service
☐ Fridges are fully stocked
If anything is missing or broken: Tell Fai or Kop before opening
Common Mistakes
Mistake #1: Not filling ice wells completely
Why it's bad: You'll run out of ice mid-service and have to leave the bar to refill
Fix: Fill until ice is level with top of well
Mistake #2: Using old/brown garnish
Why it's bad: Looks unprofessional, customers will notice
Fix: Cut fresh garnish every day, throw out yesterday's
Mistake #3: Not checking event schedule
Why it's bad: Wrong seating setup, blackboard info incorrect
Fix: Always check Noco or ask Kop before starting setup
Mistake #4: Forgetting to test beer taps
Why it's bad: Discover tap is broken after customer orders
Fix: Run all taps before opening, deal with problems early
If something is broken or you need help:
Issue Type
Contact
Phone
Bar equipment broken
Fai (Bar Manager)
[Insert number]
Electrical/technical
Kop (Operations)
[Insert number]
Emergency
Eddie
[Insert number]
Tips for New Staff
Do this procedure every day at the same time - becomes routine after a week
Take your time the first few times - speed comes with practice
Ask questions - better to ask than guess
Work with another staff member first time - they can show you shortcuts
Use a physical checklist - print this and tick items until you've memorised it
Training Notes
New staff should be supervised doing this procedure 3 times before doing it solo
Common questions new staff ask:
"How much ice is enough?" → Fill completely, level with top
"What if we run out of garnish?" → Cut more mid-service if needed, keep extras in fridge
"What music should play?" → "Opening Mix" playlist on Speakerbox Spotify
Version Control
Version
Date
Updated By
What Changed
1.0
30/12/2024
Aaron
Initial creation from Fai's notes
Last Reviewed: 30/12/2024
Next Review Due: 30/03/2025 (review every 3 months)
Document Owner: Fai (Bar Manager)
