Check identification of customers to verify age requirements for purchase of alcohol.
Clean glasses, utensils, and bar equipment.
Balance cash receipts.
Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
Serve wine, and bottled or draft beer.
Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
Serve snacks or food items to customers seated at the bar.
Slice and pit fruit for garnishing drinks.
Ask customers who become loud and obnoxious to leave, or physically remove them.
Arrange bottles and glasses to make attractive displays.