My days begin around 3p to complete my opening responsibilities. Setting up five stations for the bartenders, cutting fruit and vegetables for each station and making sure all seven coolers are stocked properly with either beer, wine, champagne, waters or any other mixer that might be needed. The Saloon opens at 5:30p so both bars have to be setup and ready by the time the first customer enters the door. Once the bar is open, I clean the stock room, organize the large storage cooler or polish glassware that sits on shelves around the bar.
During the night, I clean dirty glassware that comes back to the bar, provide excellent customer service, make drinks for customers, and make sure each bartenders station stays stocked with fruit, vegetables, ice and bottles of alcohol. I also keep an eye on each cooler to make sure the beer, wine and champagne stay stocked for each bartender. Around 130a, I begin my closing responsibilities that include cleaning each station for each bartender, making sure every glass has been cleaned, putting away the fruit and vegetables properly, wiping down all sticky areas around the bar top, beer towers and every bottle of alcohol, sweep and mop each bar, taking all trash out, taking a record of what needs to be re-stocked for the next night and locking up each cabinet for the night. My managers and co-workers are the funniest group of guys I have ever worked with. The hardest part about my job is being on my feet for twelve to thirteen hours but I love the positive work environment and the companionship that I have created with my team. We laugh hysterically throughout each night, have great interactions with our customers and work in a very positive environment.