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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.


Bar Opening and Closing Checklist
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Bar area floors clean and dry

Tables/high-tops wiped and stable

Chairs/stools set and inspected

Bar top sanitized and free of clutter

Napkins, straws, stirrers restocked

Menu current and clean

Upload photo of ready bar station

Ice machine operational, bins filled

Kegs cold and connected, note low/empty kegs

Refrigerators at ≤ 41°F (record)

Blenders, mixers, juicers tested

POS terminals powered and connected

Backbar bottles filled and labeled

Fresh juice/syrups dated

Open wines dated and vacuumed

Beer taps flushed 10–15 sec before service

Restock beer/wine backup (cases/bottles)

Float prepared, opening cash count (currency)

Receipt paper stocked at POS/printers

Note any shortages, issues, or maintenance needs

Handwash sinks stocked (soap/paper/hot water)

Bar tools sanitized and air-dried

Close POS, Z-report number

Cash drawer counted, closing cash (currency)

Comps/voids logged with reasons

Beer/wine/spirits variances noted

Kegs changed/emptied today (count)

Open wine re-sealed/vacuumed

Spoilage/breakage recorded

Bar top and mats cleaned/sanitized

Speed rails wiped, bottles necks cleaned

Glassware washed and racked dry

Sinks, drains, and floor troughs flushed

Ice wells drained/covered, scoop stored off-ice

Blenders/mixers disassembled and sanitized

Cutting boards and knives sanitized/stored

Trash removed, liners replaced

Recycling sorted (glass/cardboard)

Floors swept and mopped

Upload photo of clean bar and floor

All small appliances off/unplugged

Beer gas closed (if policy requires)

Doors/windows secured, alarm armed

Restock needs for next shift

Maintenance tickets created

Incidents or guest issues documented

Key handoff completed

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