Bar Closing Checklist
A tight bar close protects margin and stops morning problems.
Last orders and clear glassware
Collect, wash and polish. Empty glasswasher.
~20 min
Cash up tills
Count float, record takings, drop cash into the safe with two signatures.
~15 min
Record wastage and spillage
Log every unsold or spilled item for stock accuracy.
~10 min
Clean draught lines and drip trays
Flush lines to schedule. Soak nozzles and trays.
~20 min
Restock fridges and garnishes
Rotate stock FIFO. Prep garnish for tomorrow.
~20 min
Wipe down bar and back bar
Bar top, speed rails, shelves and floor mats.
~20 min
Secure spirits and lock up
Cabinet locked, cellar closed, alarm set.
~5 min
Make closing procedures repeatable across shifts
Use the checklist to agree on closing responsibilities, record exceptions and define the handover to the next shift. Review site-specific safety requirements separately.
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