Clean glasses, utensils, and bar equipment.
Collect money for drinks served.
Balance cash receipts.
Check identification of customers to verify age requirements for purchase of alcohol.
Clean bars, work areas, and tables.
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.
Take beverage orders from serving staff or directly from patrons.
Serve wine, and bottled or draft beer.
Plan, organize, and control the operations of a cocktail lounge or bar.
Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.