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Opening the Bar

Practical guideBeginner4 min readEditorial draft

A clear checklist so the bar is ready, clean and stocked before the first guest walks in.

✦ Ask the Sommelier

Basics first

Arrive early. Read the log or notes from last close: what ran out, what broke, what needs restocking. Then switch on equipment and check fridge temperatures.

  • Hand sink stocked with soap and towels.
  • Sinks and sanitizer solution ready.
  • Clean ice well filled with fresh ice.

Stock and production

Restock the speed rail, check sodas, mixers and cold beer. Juice the day's citrus, make any missing syrups and cut garnish. Label everything with name and date.

Taste before you open

Taste the day's juices and syrups. A bitter lime batch or a fermenting syrup ruins every drink. Make one menu cocktail as a calibration check.

Key terms

Speed rail
Rail holding the most-used bottles within reach.
Par
Minimum stock level of each item required at opening.

Related

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Sources

  • BARTENDER.MX Editorial

Updated October 20, 2026