A finish is a wear layer. In hospitality, that layer is asked to survive spirits, citrus, heat, sanitiser and constant wiping — often several hundred times a night.
Sanitiser is the quiet culprit
High-alcohol sprays left to sit will haze and soften most topcoats. Spray the cloth, not the surface, and dry rather than let it evaporate in place.
Heat and moisture
Hot plates and wet glassware are the two marks we are called out for most. Coasters and service cloths cost nothing next to a full refinish.
Build a rhythm
Daily: neutral pH cleaner, dry immediately. Monthly: inspect edges and high-touch zones. Annually: a maintenance recoat on a bar top, scheduled overnight, is far cheaper than a full strip every five years.