Tab & POS Handling: the full procedure

Standardizes opening, running, and closing guest tabs so no sale is lost and no card is left behind.

What you need

The procedure, step by step

  1. Open the tab correctly — Start a tab in POS under a guest name or card hold. For card holds, run a pre-authorization and store the card securely, never loose on the rail.
  2. Ring every item immediately — Enter each drink and food item as it is made — never run on memory. Apply the correct price tier (well, call, premium, happy hour).
  3. Track the tab visibly — Keep tabs organized by name or seat so any bartender can pick up the order. Confirm modifiers and splits are entered.
  4. Apply comps and voids by rule — Only comp or void with manager authorization and log the reason. Never delete a rung item to pocket cash.
  5. Read the tab back at close — When the guest closes out, present an itemized receipt and confirm the total before processing payment.
  6. Process payment per method — Run the card, count cash to the cash SOP, or apply the gift/loyalty tender. Return the card and a printed or digital receipt.
  7. Reconcile tips and close — Enter the tip, close the tab in POS, and confirm the card hold is released. Hand back the signed slip if applicable.
  8. Clear and reset — Remove the closed-tab card/slip from the station and confirm the open-tab list reflects only live tabs.

Quality check before you finish

This is a free, source-anchored standard operating procedure (SOP) you can print and hand to staff. It documents the work sequence for a Bar & Pub business — not safety or regulatory rulings, which defer to the cited authorities, the applicable code, and your own health-and-safety plan. Open the tool above to print it, toggle ink-saver, or (with a free ToolFluency Business account) edit it to match your own workflow.

Sources

About Free Bar Tab & POS SOP

Free printable SOP for opening, running, and closing bar tabs in POS so no sale or card is lost. Source-anchored, no signup.

How to use

  1. Read the full procedure top to bottom before the work — the SOP runs in order and each step builds on the last.
  2. Toggle Ink-saver (black & white) for a cheaper mono print for the binder; leave it off for the full-color version.
  3. Click Print SOP to print or save as PDF. Print one per crew, laminate it for the binder, or attach it to the job in your scheduling system.
  4. Train new hires on it and have staff sign off. Found something out of date? Use the feedback link — flagged SOPs are re-researched against the source list.

Frequently asked questions

Can I keep a guest’s card behind the bar to run a tab?
Only with a proper pre-authorization stored securely in your POS workflow, never loose on the rail where it can be lost or grabbed. Follow your card processor’s rules and your bar’s policy. This is a transaction-handling matter; whether you keep serving that guest is a responsible-service decision governed by your liquor authority and certification.
Who can void or comp a tab item?
Only with manager authorization, and every void or comp must be logged with a reason. Unlogged deletions are the most common path for theft and inventory loss, which is why this ties directly to your cash and inventory SOPs.

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