Halfway Bar & Grill
October 2010 — April 2011
*Collect money for drinks served.
*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 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 bar, work areas, and tables.
*Mix ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks.