PRESENTATION ON OPENING

AND CLOSING OF BAR

PROCEDURE
What is bar
• A Bar (also known as a saloon or tavern) is a
retail business establishment that serves
alcoholic beverages, such as beer, wine, liquor
and other beverages such as mineral water and
soft drink and often sell snack food such as crisps
or peanuts, for consumption on premises. The
term “bar” also refers to the countertop and
area where drinks are served.
 • Opening your bar at the beginning of the day can be a drag. Even
if it was closed properly the night before, there are likely many
tedious, little items that need to be taken care of.
• Here are the top activities to take care of before you open your
bar -
OPENING OF
THE BAR Property Check
• Upon walking into your establishment, doing a quick property
check is a great idea. Not only should you look and pick up trash
leftover from patrons leaving the night before but also for any
damage that could be present. Be sure to take a few minutes to
ensure that everything looks good from the outside.
Inventory check -
• While this should be done on a regular basis, sometimes
inventory gets missed or left unordered. Knowing your
inventory levels beforehand can help keep your
employees aware of the levels so if anything does run
out, it doesn’t come as a surprise

Stocking Up -
• Take note of what you’ll need for backstock of liquor,
wine, beer, and mixers
• Stock your shelves, fridges, and wells behind the bar
• If necessary, have a backup keg ready to go and inform
management and the rest of the staff about the possible
change
Initial Assessment
• Once you get inside, do a quick once-over,
looking for anything that could be out of place or
wrong from the night before. Broken chairs,
missing items, employee responsibilities that
went undone or anything that should have been
done.

Fruit & Garnishes

• Cut all fresh fruit needed for garnishes and
making drinks.
• Check dates on remaining fresh-squeezed
citrus juices
• Based on current cocktail menu, stock any
other necessary garnishes (fruits, herbs,
cherries, olives, etc.) in clean containers
• Cleaning & Setup
• Set up any service bars for drink service with bar
mats, speed trays, straws, picks, stirs, bar tools,
etc
• Wipe down the bar top and stools with sanitizer
and let air dry
• Polish silverware for service
• Fold napkins or create roll-ups with polished
silverware and make sure you have enough for
each bar seat for opening, plus two full turns of
your bar seats
• Get into uniform and make sure you have a
speed opener, wine key, pens, and a lighter on
hand
Opening
checklist
Bar closing checklist
These don’t need to be done in this
specific order, but all must be completed
prior to opening to ensure a smooth open
for the next day

Empty and Lock

• The first priority at closing time is to
make sure all of your customers are
out, and the doors are locked.
Nothing slows up the closing
process more than having people
linger or needing to come back in
because they forgot personal items.
• Do yourself a favor and set a firm
closing time, so that your
employees can expect to leave at a
set time after the closing tasks.
Stocking Up & Resetting
• Stock your fridges with any spirits, beer, or wine that would
need to be chilled before the next service
• Place all unused linens and/or silverware roll-ups into a bin
or cabinet to be used again
• Stock the walk-in with any kegs that may need to be chilled
before the next service
Store Perishables
• All bar garnishes, food or other perishables need to be stored
properly to ensure they remain fresh for the next night.
Always date your perishable items to make sure that nothing
that has expired is served to your customers
Handle the Money
• While there have been many items left
off this opening and closing
checklist,handling of money is the most
important
Clean and Refill Disposables
• Deep cleaning at night is one of the most
important aspects of the closing shift.
After a busy bar night, your place will be a
bit dirty, to say the least. Cleaning your
bar equipment should be a detail-
oriented process. Clean the taps, glasses,
equipment, counter, floors, kitchen,
tables and chairs
Closing checklist
 Introduction of bar

Opening stock of bar

CONTENT Closing stock of bar

Opening checklist

Closing checklist
Thank you