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Critical 2022 Bar Guide

This document provides guidelines and responsibilities for operating a bar over the course of a week. It outlines expectations such as stocking supplies daily, making drink batches, playing music, and cleaning up. The schedule assigns teams of 4-5 people to shifts Monday through Saturday. Drink recipes and an inventory of spirits, wine, beer, and mixers are also included to help bar staff serve drinks while staying within the daily allotment.

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Heather Marie S
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66 views3 pages

Critical 2022 Bar Guide

This document provides guidelines and responsibilities for operating a bar over the course of a week. It outlines expectations such as stocking supplies daily, making drink batches, playing music, and cleaning up. The schedule assigns teams of 4-5 people to shifts Monday through Saturday. Drink recipes and an inventory of spirits, wine, beer, and mixers are also included to help bar staff serve drinks while staying within the daily allotment.

Uploaded by

Heather Marie S
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Critical 2022 Bar Guide

This is YOUR bar! Take pride in it. Have fun, keep it clean, and always Safety Third!
Daily, Monday-Saturday (excluding all-hands-on deck Thursday @9PM) has 4-5 people responsible for the bar that day.

Expectations and Responsibilities:


*Early in the Week: Discuss with your group when the bar will be open on your day. Happy Hours 2-5/3-6 is a great
time, but it's up to you!
*AM: Stock beers/seltzers in the cooler
*Daily: Ice Run!
 4 bags per day Mon/Tue/Wed
 6 bags per day Thur/Fri/Sat
 Add ice to cooler, reserve at least 2 bags for clean beverage ice.
 There will be envelopes labeled for each day’s ice run.
 Ice is available at the HUB 10-5.
*Daily: Decide on and prebatch drinks for the day (suggestions below) *Music-Check in
with MelzBellz on how to operate system *Open the bar and have fun with all your new
friends!
*PM: Closing the bar
 **All MOOP generated that day needs to be handled by that day’s team; this includes trash, recyclables, and
gray water. Please decide amongst yourselves who will be responsible for bringing o site. Caleb is providing
heavy duty 6 mil trash bags. It's recommended to encourage all patrons to take their MOOP with them. We
gifted you a beer can, it's yours now :) Camp will have some plastic buckets with lids, but more could be useful
so if you have one please bring it.
 **Heckling (lovingly) and public shaming of MOOPers permitted!**
 *Wipe down all sticky surfaces, secure everything, MOOP the entire bar area including chill space in front, lights
on, make any notes of what you used, what worked/didn’t work, etc. for the team the following day.

Shifts:
 Monday: Erin, Lucky, Whiskey, Mark
 Tuesday: Mark, Whiskey, PB, Ben, ManCandy
 Wednesday: Ben, Lucky, Marisa, MelzBellz
 Thursday: ALL HANDS 9PM-12AM
 Friday: Erin, Lars, Marisa, PB
 Saturday: ManCandy, Erin, Marisa

Daily Allotment:
 70 Beer
 4L Wine
 2 handles of Liquor
*If we can stick to this, we will still have booze to serve Saturday. If we’re low on things please let us know ASAP and we
can attempt to address. If any day uses LESS than this, make a note of it so following shifts can serve more as needed.
( **MON/TUE teams: Please save some RUM for mojitos. Marisa will be bringing Mint Simple on Tuesday and plans to
serve Mojitos Wednesday.)

As for what you serve, that is up to you (within your allotted amounts)
Inventory

Spirits:
 Smirno Vodka 1.75L (2)
 Erin’s Vitali Vodka 1.75L (1)
 Smirno Citrus Vodka 1.75L (1)
 Smirno Raspberry Vodka 1.75L (1)
 Sweet Tea Vodka 1.75L (1)
 New Amsterdam Peach Vodka 1.75L (1)
 Captain Morgan Rum 1.75L (1)
 Bacardi Gold Rum 1.75L (1)
 Bacardi Silver Rum 1.75L (1)
 Jim Beam Bourbon 1.75L (2)
 Luna Azul Tequila 1L (1)
 Los Cabos Tequila 1.75L (1)
 Triple Sec 1.75L (2)
Total: 16 handles

Wine:
 Big Sipper Red 5L (3 boxes)
 Big Sipper White 5L (1 Box)
 Bota Dry Rose 3L (1 Box)
 Erin’s Red 3L? (1)
Total 26 L = approx. 19.5 bottles = approx. 98 glasses

Beer (Cans):
 PBR (72) Bud (72) Bud Light (72) Rainier (48) Erin’s Corona (18) Coors Light (108)
 Three Birds Seltzer (12) Shore Break Seltzer (12) Erin’s Seltzers (8)
Total: 422 cans

Mixers:
 Cranberry 96oz (6)
 Orange Pineapple 96oz (6)
 Guava 64oz (2)
 Mango 96oz (2)
 Country Time Lemonade
 Simple Orange 89oz (2)

Misc:
 Lucky’s carbonator
 Elderflower syrup (1)
 Rhubarb Syrup (1)
 Mint Simple
Batched Drink Guidelines and Suggestions:

Aim to serve drinks that are 1 part liquor to 2-3 parts mixer. No one wins by getting so drunk they pass out and miss the
party!
A 1.75 L handle = 60 oz = 4o Shots
For each handle of booze you should be using at least 120 oz juice plus ice
We will also have some smaller pitchers if you prefer mixing up small batches of drinks as opposed to the 5 Gallon
Igloos.

Keep It Simple!
1 part Booze + 3 parts Juice – A little Fancy!
1 part Booze + 2 parts Juice + 1 Part Soda water – Ooh you Fancy!
1 part Booze + 1 part Juice + .25 part Triple Sec + 1 part different Juice + splash Soda water – VIPantsy Fancy!

**Concrete Jungle**
A. Citrus Vodka
B. Triple Sec
C. Orange Juice
D. Cranberry Juice
E. Soda water optional-Topped at Service

**Spritzer? Hell, I just met her! **


I. Raspberry Vodka
II. Triple Sec
III. Cranberry Juice
IV. Lemonade mix + Water
V. Soda Water-Topped at Service

**Don’t TEAse me with a good time! **


a. Sweet Tea Vodka
b. Lemonade
c. Soda water optional-Topped at Service

**ElectroluMINTescence**
i. Rum
ii. Mint Simple Syrup (Marisa making and bringing Tuesday)
iii. Limeade frozen concentrate/Water
iv. Soda Water-Topped at Service

**1 To Kill Ya**


 Tequila
 Limeade frozen concentrate + Water (Marisa bringing concentrate Tuesday)

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