When is the best time to open the bar?

Opening the bar when the mise en place is done is the best practice for several reasons. Mise en place is a French culinary phrase meaning "everything in its place," and it refers to the preparation and organization of ingredients and tools needed for service. In the context of a bar, this means setting up all necessary items, such as glassware, garnishes, mixers, and equipment, before opening to customers.

By ensuring that everything is ready and in place, the bartender can provide efficient service, reduce wait times for customers, and maintain the quality and consistency of drinks served. This preparation supports a smooth workflow and allows bartenders to focus more on customer interaction rather than scrambling for supplies once service begins.

Opening the bar prematurely, such as first thing in the morning or when a customer arrives, can lead to a chaotic environment where the bartender may not be fully prepared to provide an excellent service experience. Additionally, waiting until after cleaning the bar isn't practical, as cleanliness is an integral part of readiness; the bar should be cleaned as part of the mise en place process. Therefore, opening the bar when the mise en place is complete ensures a professional and efficient operation.