by Marlene Elflein

The following is a summary of the duties that each volunteer bartender must fulfill, which fall into three major categories:

1. Tend bar and serve snacks.

2. Open the Clubhouse and clean the Clubhouse after use.

3. Inventory all supplies and report on the condition of the Clubhouse.

1. Fill ice container, prepare fruit for drinks; set up snacks.

2. Set up for washing glasses.

3. Check color chart for current drink prices.

1. Turn on lights and stereo, and set heat.

2. Wash glassware, ashtrays and utensils.

3. Clean and replace any utensils, dishes, etc. used in the kitchen. Empty sinks in kitchen.

4. Wash and dry bar top and all tables.

5. Arrange bar stools, tables and chairs neatly.

6. Vacuum carpet and dance floor.

7. Sort all cans and bottles in the storage shed.

8. Remove garbage from bar, kitchen and Clubhouse area to outside dumpster, and replace plastic liners.

9. Cover perishables with plastic wrap and put in refrigerator; bag unused snacks.

10. Total out cash register and prepare Daily Tally Sheet. Count money in tip jar and include in Money Bag.

11. Turn off stereo, fans, heat, lights, and all kitchen appliances.

12. Check that the following are locked and secured:

• Walk-in freezer room

• back bar liquor storage

• outside bathroom door

• hallway door leading to bathrooms

• kitchen outside door

• both front doors

1. Check and report low stock of the following items to the Winter House Chairman: Liquor, wine and beer, lemons, limes, cherries, juices, mixers, straws, stirrers, napkins, soda for soda systems, glasses, washing liquids, snacks, tabs and CO2 tanks.

2. Condition of Clubhouse on arrival_______________________________

3. Any comments or problems on departure_________________________