2. ALL LIQUOR AND WINES TO BE INVENTORIED AND STORED IN CABINET FOR NEXT YEAR.
3. PUT LIQUOR LICENSE, DRINK RECIPES AND SPECIALTY MIXES IN LIQUOR CABINET
4. MOVE ALL FRIDGES, STOVES AND OTHER KITCHEN EQUIPMENT BACK TO THE BIG KITCHEN
5. CLEAN ALL EQUIPMENT AND PLASTIC WRAP ALL MEAT CUTTERS, RICE COOKERS, BLENDERS AND STORE IN SMALL STORE ROOM.
6. CLEAN BARBEQUES, GRILL AND DISPLAYS AND STORE IN BIG KITCHEN
7. CLEAN AND REPAIR AND REURETHANE ALL RESTAURANT CHAIRS AND TABLES.
8. INVENTORTY ALL SOFT DRINKS AND SELL TO OTHER BARS AND SHOPS THAT WILL REMAIN OPEN DURING THE LOW SEASON.