How To - Bar Close

You made it through the shift! Take this opportunity to tend to your future self: The future you walking in tomorrow morning with a whole bar to open. Make future you's job easier by cleaning up well tonight.

Interested in bartending and want to know what you’d be getting yourself into? Or just got the gig and totally unsure what you’re literally getting yourself into, like, tonight? Here's how to close a bar, in a nutshell.

* If you're starting to close the bar before guests have to leave, keep in mind that you might still have drinks to make. Be ready to wash your hands and jump back into service work. Close in an order that keeps everything accessible for as long as possible. Don't drain the sinks or burn the ice until you know you won't need them anymore.

Click each task for drop-down details:

Wash Tools & Containers

- Garnish station trays

- Ice well containers

- Salt and sugar rimmers

- Shaker tins

- Strainers

- Stir spoons

- Peelers

- Can openers

- Knives

- Ice scoops

- Bottle openers

- Stoppers

- Pour spouts

- Empty fruit/herb containers and lids

Make sure everything that has sticky residue is cleaned before draining your sinks.

Clean Serving Trays

Collect trays in a stack and knock these bad boys out. Clean with designated cleaning spray or soap and water.

Take Inventory & Restock

Keep a good dry-erase inventory sheet on hand to see everything you need and mark what’s missing. Go through every fridge, cabinet, shelf, and the bar display.

Take the inventory sheet with you to the back and collect the things that need to be restocked. Make sure someone is present in the bar to help late-night customers.

*If you see your inventory sheet contents are out of date, edit it! Ask if you can permanently mark the sheet with new additions/remove old products, or make your own new list in the order that works best for you. This may sound like working smarter and harder, but if you have to keep jumping around an outdated list to mark the things you need, you'll waste a lot of time.

Refill Straw & Napkin Bins

Locate the backup boxes of straws, garnish picks, napkins, and to-go bags and boxes. Refill your pickup stations or bins so you don't have to do this in the morning.

Put Away the Bottles

Syrups, purées, wine, well liquor, anything and everything that has a spot locked up in a cabinet, put it there. Remember to clean each bottle as you go and put on stoppers or caps.

Store Remaining Fruit

If you have fruit left over at your garnish station, put it away in the appropriate container and fridge.

Clean Every Surface - Countertops, Tables, Handles, etc.

Use hand soap or a designated cleaner on a damp rag. Dry with a separate rag, preferably one that doesn't leave a bunch of small fabric fibers (speaking from experience).

Double-check any tables you’ve been in charge of behind the bar. It’s the worst to come in for a morning shift and find a sticky table, dirty forks, or no sugar packets.

Turn off the TV(s)

Let the quiet, empty bar make the remaining guests uncomfortable.

Close the Blinds & Turn off Accessory Lights

Overhead, under and over the bar display, in the pickup window, and maybe you have lanterns at each table. This also encourages guests to get the hell out!

Burn & Empty the Ice Well

You can burn the ice well with hot water, transfer the ice to a sink with a drain, or both. Just don't leave the well wet, or it's a breeding ground for bugs and bacteria. Clean the ice well until it's completely dry. Clean off the lid and any containers connected to the well, including the speed rack.

Drain the Sinks

Once you're done cleaning glassware, it's time to pull those stoppers out! Make sure there aren't any fruit slices or other floaters going down the drain.

Once the sinks are empty, scrub the sides with a scrub brush and soap, then rinse to make sure anything in the dirty water isn't sticking. You'll thank yourself for this in the morning.

Dispose of Dirty Rags/Towels and Aprons

Make sure there aren't any left on the ground or in the sinks. Bring some dry ones back with you to help out the morning bar opener.

Take Out the Trash & Recycling

Take out every last bag, and check the inside of the bins to make sure they aren't sticky or smelly. Locate trash bags and double-line each bin.

Count the Till

Your bar may have you in charge of the cash register. Make sure to count the contents and return the key to your manager.

Clock out, barkeep! You've done an excellent job closing the bar tonight.