5. Review, Organize, and Verify Equipment

Review, Organize, and Verify Equipment and Inventory

After reviewing relevant documentation and conducting an area walkthrough, the cocktail captain should review, organize, and verify equipment and inventory using the rental list, beverage inventory sheet, and (if necessary) the menu.

First, the cocktail captain should carefully review the rental list. In this, they should attend to details on rented equipment, house equipment, inventory, and any additional instructions.

Then, the cocktail captain should organize rented equipment for check-in, grouping items by type and dividing them into their designated areas for setup as needed. This will streamline both the check-in and setup processes.

Next, the cocktail captain should verify all rental equipment during check-in. This involves ensuring every item is present, functional, and in good condition. This requires documenting and reporting discrepancies immediately. They, should also check beverage and food inventory levels using the beverage inventory sheet and the menu (communicating with the BOH culinary team).

The cocktail captain should be familiar with all essential bar and floor equipment.