Jeremy Vaca

Upon arrival starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommend solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.

Upon arrival starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommend solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.

Upon arrival starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommened solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.

Upon arrival starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommend solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.

Upon arrival starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommened solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.

Upon arrival, starting from main bar then moving clock-wise around venue assuring each bar is set for opening: main bar, bungalow, portable, south service are properly stocked and each station set for individual bartenders. Station set up procedure: Filled ice bins, fresh fruit in fruit tray, coolers stocked, liquor bottles set on back bar for easy access. Afterwards be sure bar is set to health department standards: hand towels, soap dispenser, sanitizer buckets fill with recommened solution. Closing duties: Champagne inventory, stock inventory, properly secure inventory, before leaving making sure closing duties have been checked off by bar manager.