Before opening, you prepare the counter so everything you need is within reach. This is mise en place, everything in its place: you stock to par levels, set up each station and check the equipment works.
Why it matters
Running to the storeroom mid-service keeps guests waiting. A complete set-up keeps service fast and calm.
Key ideas
Par levels
The set amount of each item to have ready for a shift. Restock to par, not until it looks full.
Station layout
Tools such as glasses, ice, jiggers, cups and napkins live in fixed places, so anyone can step in.
Opening checks
Check fridges are cold, machines work and the till has its float, the starting cash for change.
Step by step
- 1
Switch on machines, fridges and the glass washer.
- 2
Wash your hands and wipe down the counters.
- 3
Fill ice wells with a scoop and stock cups and glasses.
- 4
Prepare garnishes, milk and napkins, then restock to par.
- 5
Complete the opening checklist and report anything missing.
Do
- Turn labels to face forwards so bottles are quick to grab.
- Check glasses and cups for chips as you stock them.
- Leave clear counter space for serving and payment.
Common mistakes
- Don't cut more garnish than the shift will use.
- Don't leave boxes on the floor where people walk.
- Don't skip the checklist because things are usually ready.
The situation
Ten minutes before opening, the ice well is empty and last night's glasses are still in the washer.
What a professional does
You fill the ice first, then unload and check the glasses while the next load runs. You note it on the handover sheet for the closing team.
Useful phrases
“We're low on large cups. Can you bring some from the stockroom?”
“My station's set and everything is at par.”
Pro tip
Photograph a fully set station so everyone knows what ready looks like.
Quick check
Why restock to par rather than until the shelf looks full?
Think about it, then show the answer
Par is a set amount based on what the shift needs, so you neither run out nor over-stock.