Checklists LibraryBar Opening and Closing Checklist

HoReCa

10/22/2025

Bar Opening and Closing Checklist

This checklist helps bartenders and managers run consistent, compliant shifts from open to close. It turns daily routines into clear, verifiable steps: sanitizing the bar top and tools, confirming dish/glass washer temperatures and sanitizer strength, logging refrigeration/freezer temps, stocking speed rails and glassware to par, verifying POS readiness and cash counts, and securing the venue at the end of the night.

Designed for essentials-only execution, it focuses on safety, hygiene, readiness, and accountability. Answer types keep records clean and audit-ready: [Flag] for pass/fail tasks, [Number] for temperatures, ppm, counts, and cash, [Text] for notes on issues or variances, and [Media] for photo evidence (e.g., ready station, sanitizer test strip, Z-report). These entries create a time-stamped trail that supports inspections, incident reviews, and handovers.

Use it in two parts — Opening to prepare the bar for service (clean surfaces, correct temps, stocked essentials, POS/cash ready) and Closing to reconcile and shut down safely (reports, cleaning, waste removal, utilities off, doors/alarm secured). Print for a simple paper workflow or run it in a mobile app to capture photos, automate totals, and generate instant shift reports. The template can be expanded with venue-specific items (beer gas policy, keg checks, local licensing) while keeping the core steps fast and foolproof.

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Bar area floors clean and dry

Check

Tables/high-tops wiped and stable

Check

Chairs/stools set and inspected

Check

Bar top sanitized and free of clutter

Check

Napkins, straws, stirrers restocked

Check

Menu current and clean

Check

Upload photo of ready bar station

Media

Ice machine operational, bins filled

Check

Kegs cold and connected, note low/empty kegs

Text

Refrigerators at ≤ 41°F (record)

Number

Blenders, mixers, juicers tested

Check

POS terminals powered and connected

Check

Backbar bottles filled and labeled

Check

Fresh juice/syrups dated

Check

Open wines dated and vacuumed

Check

Beer taps flushed 10–15 sec before service

Check

Restock beer/wine backup (cases/bottles)

Number

Float prepared, opening cash count (currency)

Number

Receipt paper stocked at POS/printers

Check

Note any shortages, issues, or maintenance needs

Text

Handwash sinks stocked (soap/paper/hot water)

Check

Bar tools sanitized and air-dried

Check

Close POS, Z-report number

Number

Cash drawer counted, closing cash (currency)

Number

Comps/voids logged with reasons

Text

Beer/wine/spirits variances noted

Text

Kegs changed/emptied today (count)

Number

Open wine re-sealed/vacuumed

Check

Spoilage/breakage recorded

Check

Bar top and mats cleaned/sanitized

Check

Speed rails wiped, bottles necks cleaned

Check

Glassware washed and racked dry

Check

Sinks, drains, and floor troughs flushed

Check

Ice wells drained/covered, scoop stored off-ice

Check

Blenders/mixers disassembled and sanitized

Check

Cutting boards and knives sanitized/stored

Check

Trash removed, liners replaced

Check

Recycling sorted (glass/cardboard)

Check

Floors swept and mopped

Check

Upload photo of clean bar and floor

Media

All small appliances off/unplugged

Check

Beer gas closed (if policy requires)

Check

Doors/windows secured, alarm armed

Check

Restock needs for next shift

Text

Maintenance tickets created

Text

Incidents or guest issues documented

Text

Key handoff completed

Text

Bar Opening and Closing Checklist

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