Spirit and Optic Measure Check
Find the optic that is short-pouring and the rail that is over-pouring before the stocktake finds them for you.
RB-19 1 page
Restaurants and bars · RB-15
Bar Opening and Closing Duties
A free printable bar opening checklist and closing checklist on one sheet — float, ice, garnish, lines, optics, glass washer and lock-up, ticked by whoever did them.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Hand over a bar that is actually set, and know at a glance who closed last night and what they left undone.
Who it is for
Bar managers, supervisors and bar staff in a pub, bar, hotel bar or restaurant with its own bar, and owners who open some days and not others.
How to use it
- Print one per day and pin it behind the bar.
- Whoever opens works down the opening list and ticks each job.
- Whoever closes does the same with the closing list and signs the top.
- Write anything left undone or broken in the notes for the morning.
- Keep the sheets for a few weeks so a pattern of missed jobs shows up.
What is on the sheet
One page, top to bottom:
Printed under the title: The bar's own opening and closing round, ticked by whoever does it, so the next shift inherits a bar that is set and the manager can see who closed and what was left undone.
Your routine, ticked. How often lines are cleaned, what the float is and how the bar is locked down are your own house routine and the rules where you trade. Tick the jobs that apply to your bar; write in your own on the spare lines.
Write-on lines: Bar · Date · Opened by · Closed by
Opening
- Float counted against last cash-up and signed for
- Till, card machine and printer on and tested
- Ice made or delivered, buckets and scoops clean
- Fruit and garnish cut, covered and labelled
- Fridges stocked and faced, bottles pulled forward
- Draught lines run through and first pour checked
- Gas bottles and cellar cooling checked
- Optics and pourers full, measures and thimbles clean
- Glass washer on, glassware polished and racked
- Bar top, drip trays and speed rails clean
- Menus, drinks lists and specials out
- Bins lined, hand wash basin stocked
Closing
- Last orders and drinking-up called at your set times
- Drip trays emptied and washed
- Taps and nozzles cleaned as your cellar routine sets
- Fridges restocked for the morning and stock use noted
- Empties counted and bottle bins out
- Wastage and spillage written on the wastage sheet
- Bar top, rails, sinks and floor cleaned, optics covered
- Glass washer drained, filters cleaned and door left open
- Till cashed up and cash-up sheet completed
- Card machine end-of-day run
- Gas turned off and cellar secured
- Lights, music and heating off, doors and shutters locked
Ruled lines: Notes — anything left undone, breakages, stock to order
Questions
Why does the sheet not say how often to clean the lines?
Because line cleaning frequency is part of your own cellar routine and, in some places, the rules where you trade. The list reminds you to do what your routine sets; it does not set the interval.
Can I add my own jobs?
Yes — the notes area is there for anything the printed list leaves out, and jobs that do not apply to your bar can simply be left unticked or struck through.
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