Wrapping Up The Night: How to Close Up a Bar Guide

How to Close Up a Bar: Tips for a Stylish Finish

I’m your host, KAD, and I’ve been slinging drinks and navigating the world of hospitality for over two decades.
The past 15 years, I’ve perfected my bartending skills, experimented with countless flavor combinations, and learning a thing or two about how to keep the party going behind the bar.

Whether you’re a seasoned bartender like me just looking for some fresh inspiration or a complete beginner who is eager to whip up impressive cocktails at home, Shake, Sip, Serve is here to be your guide.

In the below blog, I’ll be sharing my knowledge and experience on everything from classic cocktails and innovative new creations to essential bartending techniques and industry secrets. I’ll also be offering tips on stocking your home bar, mastering the art of presentation, and creating a memorable experience for your guests.

So, grab your shaker, dust off your favorite glassware, and get ready to embark on a delicious journey into the world of bartending!
Let’s Shake, Sip, and Serve up something amazing together.

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you. 

Closing a bar at the end of a shift is more than just switching off the lights—it’s a systematic process that ensures financial accuracy, cleanliness, and security. A well-executed closing routine sets the stage for a smooth transition into the next shift, maintains the bar’s reputation, and safeguards its operations. Let’s explore the essential steps to closing a bar efficiently and effectively.

1. Finalizing Transactions & Financial Handovers

1. Pre-Transaction Settlement Checks:

• Verify Open Tabs/Orders: Before processing any payments, meticulously review all open customer tabs or orders in the Point of Sale (POS) system. Ensure that all items ordered have been correctly entered and that any discounts, promotions, or special offers have been applied accurately. Address any discrepancies with staff or customers before closing the tab. This prevents confusion and potential losses.
• Payment Method Confirmation: Confirm the customer’s intended payment method. This helps anticipate the next steps and ensures a smooth transaction. Check the validity of credit/debit cards (expiry dates, sufficient funds), or if using mobile payments, confirm the app is working correctly.

2. Processing Remaining Payments:

• Close Customer Tabs/Orders: Once the order is verified, officially close the tab or order in the POS system. This generates a final bill and initiates the payment process.
• Accept Payments: Process payments according to the chosen method.
  • Cash: Clearly state the amount received from the customer. Count the cash back to the customer, starting from the largest denomination to the smallest, while clearly announcing each denomination (e.g., “Ten dollars, five dollars, one dollar… your change is sixteen dollars”).
  • Card: Insert or tap the card in the POS terminal. Verify the amount displayed before the customer enters their PIN or signs. Ensure the transaction is approved. Hand the customer their card and the printed receipt.
  • Mobile Payment: Guide the customer through the mobile payment process. Verify that the payment has been successfully authorized on both the customer’s device and the POS system. Provide a digital or printed receipt as requested.
• Receipt Verification: After each transaction, carefully compare the printed receipt against the transaction details displayed on the POS screen. This confirms that the correct amount was charged and the payment method was processed correctly. If using a digital receipt system, verify that the receipt was successfully sent to the customer’s designated email or phone number.

3. Cash Drawer Reconciliation:

• Cash Count: At the designated time (e.g., end of shift, close of day), count all the cash in the register drawer. Organize the cash into denominations for easier counting.
• Compare to POS Report: Generate a cash reconciliation report from the POS system. This report details the expected amount of cash in the drawer based on recorded cash sales, starting cash float, and cash payouts (if any).
• Reconcile: Compare the actual cash count with the POS report. Any difference between the two is a discrepancy.
• Document Variances:
  • Overage: If the cash count is higher than the POS report, record the overage amount. Note possible reasons (e.g., incorrect change given).
  • Shortage: If the cash count is lower than the POS report, record the shortage amount. Investigate potential causes (e.g., theft, incorrect change given, unrecorded payouts).
• Secure Cash: Follow established venue procedures for securing the cash drawer and any overages.

4. Documenting Outstanding Issues:

• Detailed Description: For any discrepancies (payment issues, overages, shortages), create a detailed written record. Include:
  • Date and time of the incident
  • Transaction details (if applicable)
  • Amount of discrepancy
  • Possible causes
  • Names of staff involved
• Supporting Documentation: Attach any relevant supporting documents, such as receipts, voided transaction slips, or witness statements.
• Reporting: Submit the documented issues to the designated manager or supervisor for review and further investigation. Follow the venue’s reporting procedures.

2. Managing Open Tabs & Inventory Check

Closing Out Open Tabs:

• Review Open Tabs: Systematically review all open tabs or orders in the POS system. Identify any tabs that are still active and require payment.
• Settle Outstanding Balances: Process payments for each open tab according to the customer’s chosen method (cash, card, mobile payment). Ensure that all transactions are accurately recorded in the POS system.
• Document Uncollected Amounts: If any tabs have uncollected amounts due to customers leaving without paying or other reasons, meticulously document these instances. Include details such as the customer’s name (if known), the items ordered, the amount owed, and any relevant circumstances. This documentation helps track potential losses and may aid in future collection efforts.

Conducting a Final Inventory Count:

• Physical Stocktaking: Perform a thorough physical count of all remaining stock. This involves visually inspecting and quantifying each item, including:
  • Liquor bottles (count full and partially full bottles, estimate remaining volume in partially full bottles)
  • Beer kegs and bottles
  • Wine bottles
  • Mixers and other non-alcoholic beverages
  • Garnishes and other supplies
• Record Depleted Stock: Note any items that are significantly depleted or completely out of stock. These items will need to be replenished.
• Compare with Par Levels: Compare the current inventory levels with established par levels (the minimum quantity of each item that should be on hand). This helps determine which items need immediate attention for restocking.

Updating Inventory Records:

• Log Usage: Record the quantity of each item used during the shift. This can be done manually using inventory logs or electronically through a POS system that tracks usage.
• Document Discrepancies: Note any significant discrepancies between the physical inventory count and the recorded inventory levels. These discrepancies may indicate potential issues such as theft, spoilage, or inaccurate record-keeping.
• Update Inventory Management System: Update the inventory management system (whether it’s a manual spreadsheet or a dedicated software) with the final inventory counts and any discrepancies. This ensures that the system accurately reflects the current stock levels.
• Generate Replenishment Orders: Based on the updated inventory records and par levels, generate replenishment orders for items that need to be restocked. These orders should be submitted to the appropriate suppliers or internal departments.

3. Communicating with Staff & Delegating Tasks

Assigning Responsibilities:

• Task Breakdown: Divide the closing tasks into specific, manageable components. Examples include:
  • Cash Handling: Reconciling the cash drawer, processing end-of-shift reports, securing cash deposits.
  • Glassware Cleaning: Bussing tables, washing, drying, and polishing glassware, restocking clean glassware at the bar stations.
  • Surface Sanitation: Wiping down bar tops, tables, and other surfaces, sanitizing high-touch areas (e.g., POS terminals, door handles), cleaning spills.
  • Stock Checks: Taking inventory of liquor, beer, wine, mixers, and other supplies, noting depleted items.
  • Restocking: Replenishing ice, garnishes, napkins, straws, and other consumables.
  • Bar Area Organization: Arranging bar tools, organizing speed racks, ensuring everything is in its designated place.
  • Floor Cleaning: Sweeping or mopping the bar area.
• Individual Assignments: Assign each team member specific tasks, ensuring that everyone has a clear understanding of their responsibilities. Use a whiteboard, checklist, or other visual aid to track progress.
• Skills Matching: Consider individual strengths and skills when assigning tasks. For example, someone with strong attention to detail might be best suited for cash handling, while someone with experience in cleaning might be assigned to glassware and surface sanitation.
• Cross-Training: Where possible, cross-train team members on different tasks. This provides flexibility in case of absences and ensures that everyone is familiar with the entire closing process.

Holding a Brief Team Meeting:

• Pre-Closing Huddle: Conduct a short team meeting before the official closing time. This allows for proactive planning and coordination.
• Review Assignments: Review each team member’s assigned tasks to ensure everyone understands their responsibilities. Clarify any questions or uncertainties.
• Address Concerns: Provide a forum for team members to raise any concerns or issues they may have. This could include questions about procedures, potential problems with equipment, or any other relevant matters.
• Coordinate Efforts: Discuss how different tasks will be coordinated to ensure a smooth and efficient closing process. For example, determine the order in which tasks will be performed to avoid bottlenecks.
• Set Expectations: Reinforce expectations for teamwork, communication, and efficiency. Emphasize the importance of working together to complete the closing process quickly and thoroughly.

Leaving Clear Notes for the Next Shift:

• Communication Log: Create a system for leaving notes for the next shift. This could be a physical notebook, a whiteboard, or a digital communication platform.
• Key Information: Document any important information that the next shift needs to know, such as:
  • Low stock items that need immediate attention.
  • Equipment malfunctions or maintenance issues.
  • Special events or reservations.
  • Customer feedback or complaints.
  • Any other relevant information that could impact the next shift’s operations.
• Specific Instructions: Provide clear and specific instructions for any tasks that need to be completed by the next shift.
• Contact Information: Include contact information for team members who can provide additional information or assistance if needed.

4. Cleaning & Sanitization

A clean bar is a welcoming bar. Proper sanitation not only maintains hygiene but also extends the lifespan of equipment and stock.

• Clear & Wipe Down Surfaces: Clean bar tops, tables, and chairs with disinfectant.

• Wash Glassware & Bar Tools: Ensure all utensils and drinkware are cleaned, sanitized, and stored properly.

• Sweep & Mop Floors: Remove debris and sanitize floors to maintain a clean environment.

• Sanitize Restrooms: Refill supplies and disinfect all fixtures.

• Empty Trash & Recycling Bins: Replace liners and dispose of waste properly.

5. Securing Liquor & Bar Supplies

Locking Up Liquor & Supplies:

• Secure Storage Areas: All liquor cabinets, storage rooms, and other areas containing alcohol and valuable supplies should be locked at the end of each shift. Use high-quality locks and ensure that keys are securely stored and access is limited to authorized personnel.
• Refrigeration Units: Lock all refrigeration units containing beer, wine, mixers, and other perishable items. This not only prevents theft but also helps maintain consistent temperatures.
• Inventory Control: Implement a system for tracking inventory. This could involve regular stock checks, recording usage, and documenting any discrepancies. This helps identify potential theft or loss early on.
• Security Cameras: If available, utilize security cameras to monitor storage areas and other sensitive locations. Ensure that cameras are functioning properly and recordings are regularly reviewed.
• Designated Key Holders: Limit the number of individuals with access to keys for liquor cabinets and storage areas. Keep a record of who has keys and ensure they are returned at the end of each shift.
• Alarm Systems: Consider installing alarm systems in storage areas to deter theft and alert staff to any unauthorized access.

Storing Perishable Ingredients Properly:

• Airtight Containers: Store all perishable ingredients, such as garnishes (citrus fruits, herbs, etc.), fresh juices, and mixers, in airtight containers. This helps prevent spoilage, maintain freshness, and minimize exposure to contaminants.
• Proper Labeling: Clearly label all containers with the contents and the date they were stored. This helps ensure that ingredients are used before their expiration date and prevents confusion.
• FIFO (First In, First Out): Implement a FIFO system for using perishable ingredients. This means using the oldest ingredients first to minimize waste and ensure freshness.
• Refrigeration: Store perishable ingredients in designated refrigeration units at the appropriate temperatures. Different items may require different temperature settings, so ensure that the refrigerators are properly calibrated.
• Regular Inspections: Regularly inspect perishable ingredients for signs of spoilage or contamination. Discard any items that are past their prime to maintain quality and prevent health hazards.

Checking Refrigeration Temperatures:

• Temperature Logs: Maintain a temperature log for all refrigeration units. Record the temperature at regular intervals (e.g., at the beginning and end of each shift) to ensure that they are operating within the correct range.
• Thermometer Placement: Place thermometers in strategic locations within the refrigeration units to get an accurate reading of the internal temperature. Avoid placing thermometers near doors or vents, as this can affect the readings.
• Calibration: Regularly calibrate thermometers to ensure accuracy. This can be done using a standard solution or by comparing readings with a certified thermometer.
• Maintenance: Regularly clean and maintain refrigeration units to ensure they are functioning properly. This includes cleaning coils, checking seals, and defrosting as needed.
• Repair: If any refrigeration unit is not maintaining the correct temperature, take immediate action to repair or replace it. Move any perishable items to a functioning unit to prevent spoilage.

6. Powering Down & Equipment Maintenance

Shutting down the bar’s equipment correctly saves energy and prevents wear and tear.

• Turn Off POS System: Close all registers and power down the system as per venue protocol.

• Adjust Refrigeration Settings (If Needed): Follow manufacturer recommendations for overnight storage.

• Shut Down Music & Lighting: Turn off unnecessary electronics to conserve energy.

• Check Draft Beer & Soda Dispensers: Clean and secure to prevent contamination.

7. Securing the Premises

Inspect Entry Points:

• Door Security:
  • Locking Mechanisms: Verify that all door locks (deadbolts, padlocks, etc.) are engaged and functioning correctly. Test each lock by attempting to open the door after locking.
  • Door Frames: Inspect door frames for any signs of damage or tampering. Ensure that the doors fit securely within the frames.
  • Hinges: Check door hinges to ensure they are securely attached and cannot be easily removed.
  • Window Security:
  • Locks: Ensure all window locks are engaged.
  • Window Panes: Inspect window panes for cracks or damage. Consider using security film on windows to make them more difficult to break.
  • Window Coverings: Close blinds, curtains, or other window coverings to prevent visibility into the bar.
• Other Entry Points:
  • Back Doors and Delivery Entrances: Pay special attention to back doors, delivery entrances, and any other less frequently used entry points. Ensure these are also securely locked.
  • Fire Exits: While fire exits must be accessible from the inside, ensure they are secured from the outside to prevent unauthorized entry. Check that panic bars are functioning correctly.
  • Roof Access: If there is roof access, ensure it is locked and secured.

Activate Alarm Systems:

• Alarm Codes: Enter the correct alarm code to arm the system.
• Confirmation: Verify that the alarm system has been activated by checking for visual or audible confirmation (e.g., flashing lights, beeping sound).
• Sensor Check: If possible, perform a quick test of the alarm system by triggering a sensor (e.g., opening a door or window) to ensure it is functioning correctly.
• Alarm System Knowledge: Ensure all staff members are trained on how to arm and disarm the alarm system, and that they know the procedures to follow in case of a false alarm or a security breach.

Conduct a Perimeter Check:

• Walk the Perimeter: Walk around the outside of the bar, checking for any signs of attempted entry, vandalism, or other suspicious activity.
• Lighting: Ensure that outdoor lighting is working properly to deter potential intruders.
• Landscaping: Check that landscaping is well-maintained and does not provide hiding places for intruders.
• Security Cameras: If security cameras are installed, verify that they are functioning correctly and recording.

Exit Safely:

• Buddy System: Always leave the bar with at least one other colleague or security personnel, especially if it is late at night or the area is known to be unsafe.
• Designated Escort: If possible, arrange for a security escort to accompany staff to their vehicles or public transportation.
• Awareness: Be aware of your surroundings when leaving the bar. Avoid walking alone in dark or deserted areas.
• Communication: If you feel unsafe, contact security or the police.

8. Reviewing & Reflecting on the Shift

Before heading home, take a moment to ensure everything is in order.

• Review the Closing Checklist: Confirm all tasks are completed.

• Check for Personal Belongings: Ensure staff members have all their belongings.

• Acknowledge the Team’s Effort: A simple “thank you” fosters camaraderie and teamwork.

Final Thoughts

Closing a bar properly is an essential skill that every bartender must master. By following these steps with diligence and teamwork, you ensure financial accountability, cleanliness, security, and a well-prepared setup for the next shift. A well-maintained bar isn’t just about serving great drinks—it’s about creating a safe, efficient, and welcoming environment for staff and patrons alike.

Thanks for joining us behind the bar! 

The bartending community is a vibrant and supportive one, and I’m excited to build that community here on Shake, Sip, Serve. I’d love to hear your thoughts, questions, and experiences in the comments below. What are you shaking up these days? What topics would you like to see covered in future posts? Let’s connect and continue the conversation!
Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/

Check out more :
A Bartenders Guide To Inventory Management
Bartenders duties responsibilities : The Life Behind the Bar.
Managing Inventory and Cost in the bar
What It Takes To Become A Rockstar Bartender
The Ultimate Bartender’s Guide To Opening The Bar Checklist
Wrapping Up The Night: Guide To Closing The Bar
Sparkling Service: Bartenders Keeping The Bar Area Clean
Balancing Speed And Quality In Bartending

Check out more :

What It Takes To Become A Rockstar Bartender
Bartenders duties responsibilities : The Life Behind the Bar.
Sparkling Service: Bartenders Keeping The Bar Area Clean
A Bartenders Guide To Inventory Management
Balancing Speed And Quality In Bartending
The Ultimate Bartender’s Guide To Opening The Bar Checklist
Wrapping Up The Night: Guide To Closing The Bar

Disclaimer: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.