Bar Opening Checklist
- Who checks
- Head bartender or opening bartender
- When
- Daily, 45–60 minutes before opening
- Time
- ~30 min · 26 items
| Location | Date and time | Inspector | Signature |
A bar that isn't set up loses money in the first hour: the bartender runs to the store room for rum, cuts limes to order, pours foam instead of beer, and the line at the bar keeps growing. Opening is mise en place: everything that can be done in advance should be done before the first guest walks in.
Work through the bar in the order of the workflow: ice and refrigeration, draft beer, prep, speed rail and back bar, glassware, register. Label prep with the time it was made as you go, not at the end. Put anything below par on the store-room requisition at the start of the shift, and log equipment faults with a photo.
Ice and refrigeration
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1
The ice machine is working and the bin is full of clean ice Ice is clear, odorless and free of foreign objects; the machine is producing new ice.☐ Yes☐ No
-
2
The ice scoop is kept in a holder outside the ice The scoop is not left in the bin or ice well handle-down; ice is never scooped with a glass.☐ Yes☐ No
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3
The ice well at the station is filled with fresh ice Yesterday's ice and meltwater have been drained, the well washed and refilled before opening.☐ Yes☐ No
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4
Bar refrigerator temperatures, °C/°F Record the reading for each unit. Dairy, juices and prep should be held at 2–5 °C (36–41 °F); some national codes allow up to 6 °C.
Draft beer
-
5
CO2 cylinders are secured upright Every cylinder, including spares, is chained or strapped to a wall or rack; none stand next to heaters.☐ Yes☐ No
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6
Regulator pressure matches the setting for each beer Check gauges against the settings chart approved by the supplier or technician. CO2 is odorless, so check for leaks by listening for hissing at the connections or with soapy water — no bubbles.☐ Yes☐ No
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7
Test pour from every tap: beer is cold and the head is right Discard the first pour from each tap; after that the beer pours without excess foam or haze and tastes clean.☐ Yes☐ No
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8
Beer lines have been cleaned on schedule The last cleaning date in the log is within the supplier's or technician's interval; draft beer quality guidelines recommend cleaning at least every 2 weeks.☐ Yes☐ No
Prep and garnish
-
9
Citrus and garnishes are cut for the shift and kept covered and chilled Quantities follow the shift par; lidded containers are in the fridge or on ice, not on the bar top.☐ Yes☐ No
-
10
Every prep item is labeled with the date and time it was made Labels on juices, syrups, purées and garnishes; shelf life per the recipe card has not expired.☐ Yes☐ No
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11
Fresh-squeezed juices were made today Yesterday's lemon and lime juice has been discarded unless the recipe card allows longer storage.☐ Yes☐ No
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12
The station has a full set of clean bar tools Shakers, strainers, bar spoons, muddler, knife and board are in place, dry and residue-free.☐ Yes☐ No
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13
Only approved jigger sizes are at the station Jigger volumes match the serves on the recipe cards; no bartender's "own" measures.☐ Yes☐ No
Speed rail and bottles
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14
The speed rail is stocked to the station layout Every bottle is in its assigned spot; fast movers are not empty.☐ Yes☐ No
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15
Bar liquor stock is brought up to the shift par Compare open and full bottles with the par sheet; anything short is requisitioned from storage on a transfer.☐ Yes☐ No
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16
Pour spouts are clean, with no residue or insects Pull 2–3 spouts: no stickiness or fruit flies inside; bottle necks were capped overnight.☐ Yes☐ No
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17
Opened wine and vermouth are dated and refrigerated The bottle shows the opening date and is stoppered or vacuum-sealed; shelf life after opening follows the bar standard.☐ Yes☐ No
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18
No bottles at the bar have been refilled or married Every bottle is in its original container with its own contents; leftovers of one item are not poured into another bottle.☐ Yes☐ No
Glassware and washing
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19
Glasses are polished and streak-free Take 3–4 glasses of different types and hold them to the light: no spots, fingerprints or lipstick.☐ Yes☐ No
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20
Chipped and cracked glasses have been taken out of service Inspect the rims and stems of glasses on the shelf; damaged ones are set aside for write-off.☐ Yes☐ No
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21
The glasswasher has detergent and rinse aid Containers are not empty, dosing tubes are submerged, and the machine shows no error lights.☐ Yes☐ No
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22
The glasswasher has reached operating temperature The ready light is on and the display readings are within the manufacturer's specs.☐ Yes☐ No
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23
The handwashing sink is clear and stocked with soap and towels No glasses or tools in the sink; soap and towel dispensers are filled.☐ Yes☐ No
Register and bar top
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24
Opening cash float in the register Count and record it; the amount matches what was left at close.
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25
The drinks menu is current and 86'd items are blocked in the POS The printed menu matches the POS; bartenders know what is unavailable today.☐ Yes☐ No
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26
The bar top and stools are clean and dry Run a hand along the bar: not sticky; no stains on the seats.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/bar-shift-opening
Common violations
- Ice is scooped with a glass and the scoop is kept in the bin. The glass breaks, shards are practically invisible in ice — a direct injury risk for guests — and all the ice has to be thrown out.
- A CO2 cylinder is left unsecured. If it falls, the valve can break off and the pressurized cylinder becomes dangerous to anyone nearby.
- Lemon juice is squeezed in bulk and used the next day. Cocktails taste noticeably different, and without a date the bartender has no idea how old the juice really is.
- The bartender uses their "own" jigger or free-pours. Over-pouring in each cocktail goes unnoticed but adds up to a significant liquor shortage over a month.
Frequently asked questions
The bartender runs through the opening every day to set up the shift. An audit is done by the general manager or bar manager weekly or monthly and covers liquor inventory, pour accuracy, paperwork and service standards.
It depends on the beer, the length of the lines and the brewer's or technician's recommendations. Draft beer quality guidelines suggest an alkaline clean at least every 2 weeks and an acid clean every quarter. What matters is that the schedule is written down and every clean is logged with a date.
Take it out of service immediately and set it aside for write-off. If a glass breaks near the ice or ice well, discard all the ice in that area, wash the well and refill it.
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