Higherground Floor Manager

Check patron IDs.
Take cover charge.
Check customers for coats and open containers.
Turn off the fire alarm downstairs if it is accidentally set of by a patron.
Cut off admittance if club capacity has been reached.
Be prepared to deal with a long line, people pushing and crowding, etc. Also be prepared to explain the concept of club capacity repeatedly. If given a reasonable explanation, patrons will be much more cooperative when turned away.
Call the police if a situation demands it.
Reasons for requesting police assistance include: handling fights, removing belligerent patrons, reporting drunk and disruptive patrons, and reporting furtive behavior.

Coordinate exact closing time with DJ.
Turn on the lights at the end of the last song.
Count the closing cash drawer.
The Floor Manager and the Dining Services manager must count the cash together.
Set aside the $30 starting cash from the cash in the drawer (small bills). This is to be put in the Higherground money bag and placed in the office.
The cash report sheet must be filled out and kept with the cash.
After the cash is counted and the report filled out, the Dining Services manager will lock the cash in the Dining Services safe.
Close down and clean the door area.
Confirm that the Door Monitor has placed the ink pad, stamp, and guest sheet in the office.
Prepare a nightly staff report.
Ask the other staff members on duty if there is anything they would like reported.
On equipment malfunctions in particular, a great deal of specificity is needed: What exactly is malfunctioning? What are the symptoms? Is the problem intermediate or continual?
Lock the building.
Lock outside doors with Allen wrench.
Lock downstairs doors and Higherground office door with interior key.
Be the last person, along with the manager on duty, to leave the building at the end of the night.