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Bar opening checklist

Bar Opening Checklist

A practical pre-service checklist for preparing the bar station, glassware, garnishes, stock, POS and team before service.

This page summarizes one operational method used inside the LuxOps F&B products. The complete checklists and editable PPTX tools are available in the paid versions.

View F&B Starter PackView Full F&B PlaybookDownload a free printable PDF copy

Source note

Adapted from the bar operations, mise en place, responsible service, stock control and quality chapters of the LuxOps F&B Playbook.

You can also browse every printable checklist in one place. View the free checklist hub

Pre-service bar setup

What to check before opening the bar

A bar opening checklist protects speed, presentation and consistency before the first guest orders. The station should be ready enough for the bartender to work cleanly, serve with presence and avoid leaving the bar during pressure.

1. Briefing, grooming and service focus

The bar opens with information first, not only with bottles on the station.

Uniform, grooming, hygiene and service tools checked before handling glassware or garnishes
Daily specials, unavailable items, reservations, VIPs, events and service notes reviewed
Responsible service expectations, signs of intoxication and escalation points confirmed
Shift handover reviewed, including open issues, guest preferences and maintenance points

2. Bar station and mise en place

The station should be complete, fresh and organized before production starts.

Shakers, strainers, jiggers, muddlers, bar spoons, knives and peelers clean and accessible
Ice wells clean, filled and protected, with service ice separated from any cleaning task
Speed rail organized by house standard, with bottles clean, full enough and facing correctly
Cutting board, bar towels, sanitizer, waste bins and service napkins positioned correctly
Menus clean, current and available at the bar, lounge tables and service points

3. Glassware, garnishes and fresh preparations

The drink presentation starts before the first order is taken.

Glassware polished, chip-free, checked against light and stocked by drink type
Fresh juices, syrups, bitters and mixers checked for quality, shelf life and par level
Citrus, herbs, olives, cherries, cocktail onions and picks prepared to expected par
Garnishes covered, labelled when required and stored at the correct temperature
Coasters, napkins and stirrers stocked at each guest-facing and service point

4. Stock, par levels and backups

Running out of basic stock during service creates avoidable pressure.

House spirits, premium spirits, wines by the glass, draft beer and bottled beer checked against par
Non-alcoholic options prepared with the same presentation standard as alcoholic drinks
Backup stock identified and accessible without leaving the bar unattended
Low stock, breakage, flat draft beer, missing items and 86’d items logged before opening

5. POS, cash and final inspection

The final walk-through confirms the bar can open without operational friction.

POS, printers, payment terminals and tab procedures tested before the first order
Cash float checked, reset to opening level and signed if used
Bar counter, back bar, shelves, floor, guest stools and visible surfaces inspected
Lighting, music, temperature, smell and overall atmosphere checked
Bartender in position before opening, with station complete and manager walk-through done

Operational reference

The bar opening sequence protects service speed

The bar is often the first or last F&B contact of the day. When mise en place is incomplete, service slows down, drinks become inconsistent and the bartender loses guest presence.

Station ready, fresh and organized before service starts
Glassware polished, chip-free and organized by drink type
Garnishes, juices and mixers prepared to par and protected
POS, cash float, payment tools and tab procedures tested before the first order

Practical toolkit

F&B Starter Pack

Includes restaurant and bar service tools, daily service checklist, opening and closing checklists, briefing template, service sequence SOP, recovery scripts and allergen tracker.

View F&B Starter Pack

Full reference

Full F&B Playbook

The complete reference for restaurant, breakfast, bar, wine, room service, guest interaction, mise en place, team management and quality standards.

View Full F&B Playbook

Related resource

Need the restaurant opening checklist?

Use the restaurant opening checklist to align the room, terrace, table setup, POS and briefing before the first guest arrives.

View Restaurant Opening Checklist

Frequently asked questions

What should a bar opening checklist include?

It should include briefing notes, bartender readiness, station tools, ice, glassware, garnishes, juices, mixers, menus, stock par levels, backup stock, responsible service checks, POS, cash, payment terminals and a final guest-facing inspection.

Is a bar opening checklist useful for small venues?

Yes. The smaller the team, the more important it is to have the station ready before pressure starts. The checklist can be adapted to a hotel bar, restaurant bar, coffee shop or cocktail outlet.

What is the difference between bar opening and bar closing?

Opening prepares the station for speed and guest service. Closing protects hygiene, stock control, cash control, cleaning, handover and readiness for the next shift.

Prepare the bar before service pressure starts

Use the starter pack for ready-to-use F&B tools and the full playbook when you need the complete bar and service operating reference.

View F&B Starter PackDownload a free printable PDF copy