25 Bar Opening and Closing Procedures

First impressions are important. Whether it’s you’re hand shake or your store front–what people first see frames their opinion of you and your business. A successful pre-service and closing procedure ensures that your bar or restaurant is always at it’s best when your customers come in the door. Here are 25 Bar Opening and Closing Procedures not to miss when you first walk into your bar and before you lock up at night.


  1. When you arrive, take a quick walk around the outside of your building and clear any debris or unpleasantries from your entryways and windows
  2. Open the door and note anything that immediately jumps out at you as needing attention (odors, misplaced items, spills or things that need to be cleaned)
  3. Clean floors (you can never vacuum too much)
  4. Wipe down counter tops and tables
  5. Replace and refill any condiments and tabletop items
  6. Clear the beer lines by pouring out a few ounces of beer from the taps
  7. Inspect all the taps for buildup and bugs (I like to use a squirt bottle with warm water in it)
  8. Rinse all the drains
  9. Taste the beers to check for infections, line defects, and to discover new beers on tap
  10. If you find any defects try washing out the lines
  11. Check for lipstick on the clean glasses
  12. Check your printed menu, update and print
  13. Wash down your work space
  14. Check dates on open wine bottles (don’t date your wine? you should!)
  15. Set up clean towels so they’re easily accessible during your shift


  1. Date any newly opened wine bottles 
  2. Set all glasses up to air dry
  3. Rinse inside all the taps
  4. Wipe down taps and spouts
  5. Cover spouts with rubber protectors to keep flies out
  6. Rinse out all the drains thoroughly
  7. Wash drain covers
  8. Mop down behind the bar
  9. Recycle outdated menus
  10. Take out the trash and recycling and rinse containers if needed

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