Bar opening and closing checklists on Pilla.

A well-run bar depends on consistency at the start and end of every shift. Opening routines make sure the space is clean, stocked, and ready for service before the first customer arrives. Closing routines make sure cash is reconciled, surfaces are sanitised, equipment is shut down safely, and the premises are secure overnight. When these routines are followed properly every day, standards stay high and nothing gets missed.

Bar Opening Checklist

The Bar Opening Checklist is a daily template designed to prepare your bar for service. It contains 15 checklist items covering cleaning, stock preparation, equipment checks, and till setup. The instruction on the template reads: "Complete each item before service begins."

1. Bar area clean and free from debris -- Walk the full bar area and remove anything that should not be there: empty boxes, delivery packaging, personal items left behind, or anything from the previous night's close. A clear workspace reduces hazards and sets a professional tone from the outset.

2. Floors swept and mopped -- Sweep the entire floor behind and in front of the bar, paying attention to corners and under shelving where debris accumulates. Mop with an appropriate cleaning solution. Sticky floors from spilt drinks are a slip hazard and give a poor impression if customers can see behind the bar.

3. Bar top wiped down and sanitised -- Clean the full length of the bar top with a food-safe sanitiser. This is a direct food contact surface where drinks are prepared and served, so it must be properly sanitised rather than just wiped with a damp cloth. Check for any sticky residue or staining from the previous service.

4. Glassware clean, polished, and stocked -- Confirm that the glasswasher has been emptied and all glassware is clean. Polish glasses to remove watermarks and fingerprints, holding each glass by the stem or base rather than the rim. Stock the glass shelves or overhead racks so bartenders have everything they need within reach during service.

5. Ice wells filled -- Fill ice wells with fresh ice from the ice machine. Never use ice that has been sitting overnight, as it can absorb odours and become contaminated. Use an ice scoop rather than a glass to transfer ice, as a glass can chip and leave invisible fragments in the ice well.

6. Garnishes prepped and fresh -- Prepare citrus slices, wedges, olives, cherries, and any other garnishes your menu requires. Discard anything left over from the previous day. Store garnishes in covered containers with tongs or picks for hygienic handling. Check that garnish stations are clean before loading them.

7. Fridges checked and at correct temperature -- Open each bar fridge and check the temperature is between 1-5 degrees Celsius. If the temperature is too high, investigate before loading new stock. This is also the time to check that yesterday's closing team restocked properly and that nothing has gone past its use-by date.

8. Bottled stock rotated and fully stocked -- Bring new stock to the front and move older stock forward using first-in-first-out (FIFO) rotation. Fill gaps on shelves and in the fridge so bartenders are not searching for bottles during service. Make a note of anything running low that needs ordering.

9. Draught lines checked and pouring correctly -- Pull a small sample from each tap to check the pour is clear, at the right temperature, and flowing at the correct rate. Look for excessive foam, cloudiness, or off-flavours that might indicate a line cleaning issue or an empty keg. Flag any problems before service starts.

10. Speed rail organised and restocked -- Arrange the speed rail bottles in your venue's standard order so every bartender knows exactly where each spirit is. Replace any bottles that are running low. Wipe the rail itself and check that pourers are clean and free-flowing.

11. Till floats counted and correct -- Count every denomination in each till drawer and confirm the float matches the expected amount. Record any discrepancies immediately. Starting the shift with an accurate count makes end-of-day reconciliation far simpler and highlights any issues carried over from the previous shift.

12. Card machines charged and working -- Switch on card machines and confirm they connect to the payment network. Process a test transaction if your system supports it. A dead card machine during a busy service is a serious problem, so catching this during opening saves significant hassle later.

13. Bar mats and drip trays clean and in place -- Remove bar mats and drip trays, wash them in hot soapy water, rinse, and put them back in position. Dirty or missing mats look unprofessional and can harbour bacteria. Make sure drip trays are correctly positioned under taps to catch spillage.

14. Bins empty and liners replaced -- Even if bins were emptied at close, check them again. Replace liners so they are ready for the shift ahead. Make sure recycling and general waste are separated according to your venue's waste management policy.

15. Lighting and music set for service -- Adjust lighting levels and music volume to match the time of day and your venue's brand. Many bars run different lighting and music profiles for daytime, evening, and late-night service. Getting this right before doors open contributes to the atmosphere customers expect.

Notes field

The template includes a free-text notes field with the prompt: "Record any stock shortages, equipment issues, or observations from opening." Use this to flag anything the closing team missed, note items that need ordering, or record equipment that is not working properly. These notes create a useful paper trail and help managers spot recurring problems.

Customising this template

Every bar is different. You might need to add items for specific equipment you use, such as a coffee machine, frozen cocktail machine, or nitro tap. If your venue has an outdoor terrace, you could add items for setting up outdoor furniture and checking heaters. You can add, remove, or reword any item inside Pilla to match your exact setup, and changes will apply to all future shifts immediately.

Bar Closing Checklist

The Bar Closing Checklist is a daily template for shutting down the bar after service. It contains 16 checklist items covering customer clearance, cash handling, cleaning, restocking, equipment shutdown, and security. The instruction on the template reads: "Complete each item at the end of service."

1. All customers cleared and last orders completed -- Confirm that last orders have been called, all outstanding orders are fulfilled, and every customer has left the premises. Walk the full venue including toilets and outdoor areas. This is both a licensing requirement and a practical starting point for closing tasks.

2. Tills cashed up and reconciled -- Run the end-of-day report on each till, count the cash drawer, and reconcile the total against the expected figure. Record any overs or shorts with an explanation where possible. Completing this accurately every night makes weekly and monthly financial reporting straightforward.

3. Card machine end-of-day processed -- Run the settlement or end-of-day batch process on each card terminal. This ensures the day's card transactions are submitted for processing. Check that the settled total matches what the till system expects. Store the receipt or report according to your venue's record-keeping procedure.

4. Bar top cleaned and sanitised -- Give the bar top a thorough clean with a food-safe sanitiser, working along the full length. Remove any sticky residue, lime juice, or syrup that has built up during service. This is a more intensive clean than the quick wipes done between customers during the shift.

5. Speed rail bottles wiped and capped -- Remove pourers from all speed rail bottles and soak them in hot water to prevent sugar and juice residue from clogging them. Wipe down each bottle to remove sticky drips. Cap the bottles to prevent contamination from fruit flies overnight.

6. Draught taps cleaned and handles wiped -- Wipe down each tap handle and the area around the faucet. If your venue runs nightly line purges, do this now. Clean tap handles are a visible indicator of hygiene standards, and customers notice them.

7. Ice wells emptied and cleaned -- Drain all remaining ice, then wash the ice well with warm water and a food-safe sanitiser. Allow the well to air dry overnight. Never leave standing water or old ice in the well, as this is a breeding ground for bacteria and mould.

8. Glassware washed and put away -- Run any remaining dirty glassware through the glasswasher. Once clean, put glasses away in their designated locations rather than leaving them on drying racks overnight where they collect dust. Check that the glasswasher itself is clean and drained.

9. Fridges restocked and doors closed securely -- Restock fridges with bottled beers, wines, soft drinks, and mixers so the opening team has a full fridge to work with. Use FIFO rotation when adding new stock. Check that door seals are clean and that each fridge door closes firmly. A fridge left slightly ajar overnight wastes energy and can push temperatures into the danger zone.

10. Garnishes covered or disposed of -- Assess each garnish container. Fresh items like cut citrus, berries, and herbs should be covered, labelled with the date, and refrigerated if they are still usable. Discard anything that has been sitting out for the full shift or is starting to look tired. Olives and cherries in brine can typically be covered and kept.

11. Bins emptied and liners replaced -- Empty all bins behind the bar and in the service area. Replace liners immediately so they are ready for the morning team. Take waste to the external bins and make sure the waste storage area is tidy. This prevents odours building up overnight and avoids pest attraction.

12. Bar mats and drip trays cleaned -- Remove bar mats and drip trays, give them a thorough wash in hot soapy water, and leave them to dry. Some venues soak mats overnight in a sanitising solution. Either way, they must be properly cleaned rather than simply rinsed, as they collect a significant amount of residue during service.

13. Floors swept and mopped -- Sweep the entire bar floor, including under fridges and shelving where debris collects. Mop with a suitable cleaning solution. Pay particular attention to areas around ice wells and glasswashers where water pools. Wet floors must be left to dry or marked with signage if anyone else is still in the building.

14. All equipment switched off where required -- Turn off blenders, coffee machines, glasswashers, and any other equipment that should not run overnight. Leave fridges, freezers, and cellar cooling systems running. Check your venue's specific shut-down list, as some equipment has particular procedures, such as running a cleaning cycle before switching off.

15. Doors and windows locked -- Lock all external doors and windows, including any that were opened for ventilation during service. Check fire exits are secured with the correct locking mechanism that still allows emergency egress from inside. Do a full walk-around of the premises to confirm nothing has been left open.

16. Alarm set (if applicable) -- If your venue has an intruder alarm, set it before leaving. Make sure all staff have exited the building and that any motion sensors have time to arm. Confirm you have the correct alarm code and know the procedure for accidental activation. Record the time the alarm was set.

Notes field

The template includes a free-text notes field with the prompt: "Record any issues, stock needs, maintenance required, or handover notes for the next shift." This is the place to document anything the morning team needs to know: a fridge that was running warm, a keg that needs changing, a breakage that needs replacing, or a customer complaint that requires follow-up. Consistent use of this field turns closing notes into a reliable handover tool.

Customising this template

Your bar might need additional closing items depending on your setup. Venues with outdoor areas may need items for bringing in furniture and locking gates. Bars with cellar-cooled draught systems might add a cellar check. If you have CCTV, you could add an item confirming the system is recording. Edit the template inside Pilla to add, remove, or reorder items so the checklist reflects exactly what your team needs to do each night.

Summary

The Bar Opening Checklist and Bar Closing Checklist work as a pair to bookend every shift. The opening checklist ensures the bar is clean, stocked, and operationally ready before the first customer arrives. The closing checklist ensures cash is reconciled, surfaces are properly cleaned, stock is replenished for the next day, equipment is safely shut down, and the premises are secure. By completing both templates consistently, your team builds reliable habits that maintain standards, reduce waste, and create a clear paper trail for managers to review.