3.7 3.1 32, 33 15 3.8 3.2 34, 35 16 Element 4: Close down bar operations 4.1 Turn off equipment in accordance with enterprise safety procedures and manufacturer’s instructions 4.1 36 17 4.2 Clear, clean or dismantle bar areas in accordance with enterprise procedures 4.1 37 18 4.3 Store garnishes and accompaniments, correctly 4.1 38 19 4.4 Set up bar for next service 4.1 39 20 4.5 Handover bar, where appropriate, to incoming bar staff 4.2 40 21
Mocktail Non-alcoholic cocktail Neat Spirits served without anything Nip Measure of 30 ml Opening procedures Generic term used to describe the tasks required to set up a bar for service Oxidised wine Wine which has been exposed to air, causing it to become unpalatable over time PA Public Address POS Point Of Sale Packaged beer Bottles and cans of beer (as opposed to ‘draught’ beer) Par bar Maximum number of items (bottles/cans) in a bar when fully stocked Pour brand Brand of spirit used and poured if customer does not specify a brand Post mix Bulk system for dispensing aerated waters RSA Responsible Service of Alcohol Requisition Internal used to order stock for the bar Stock sheets Internals forms used to record stock Sour mix Mixture of lemon juice and sour mix: used in some cocktails Sugar syrup Also called syrup’: mixture of sugar and water used in the making of some cocktails Swab Cloth used to clean Ullages book Book used to record waste Waiter’s friend Hand-held corkscrew containing a to cut and remove foil from the neck of wine bottles and a corkscrew and lever to remove the corks
Dry till bars – see below: a bar where drinks are served but no money changes hands. What is involved in bar service? Understanding what a bar does is useful as it a context and focus for the set up duties which need to be performed. In general bar service will include the preparation and service of a range of drinks including: A variety of mixed drinks – which may be served in short (capacity approx. 140 ml) or long glasses (capacity approx. 200 ml) and served using either a full nip of spirits (30 ml) and/or a half nip (15 ml) nips A range of cocktails – some bars promote cocktails more than others. Some bars have a limited range of house cocktails while others boast a comprehensive range – draught and packaged. Draught beer comes from kegs/barrels and is the beer ‘on tap’ – packaged beer refers to all the beer available in bottles, stubbies and cans. Not all bars have ‘draught’ beer Spirits – these may be: ‘Neat’ - served on their own with nothing added ‘On ice’ – served only with ice: also as ‘on the rocks’ Mixed with aerated waters (such as cola, lemonade, dry ginger, lemon squash) or juices Liqueurs – are usually served on their own (a serve size is 28 ml – 30 ml) but may be served over ice, mixed into a cocktail or in some cases added to coffee Wines – still table wines and sparkling wines (red and white) Non-alcoholic beverages – fruit juices, still and sparkling waters and aerated waters/soft drink: aerated waters may be dispensed from bottles, cans or post mix Fortified drinks – which include sherry, port, muscat, tokay and frontignac. A standard serve size for a fortified wine is 60 ml. Enterprise requirements Enterprise requirements and standards will to the set up of a bar and the following requirements may apply – set up: Must support and reflect the style of service being offered Needs to accommodate and embrace the equipment being used
. How to check items Making the necessary checks will include the following activities: Visually inspecting items – to ensure they look attractive/appealing and to check they are ‘in place’: see also Section 1.3 Counting items to ensure there are ‘enough’ for the expected level of trade Verifying the temperature of: Refrigeration units – by reading their temperature Draught beer – by using a beer/food thermometer Testing items – to make sure they are working Inspecting and items – to ensure they are safe Tasting products – such as draught beer to ensure it has no ‘off flavours’. General bar hygiene issues Beverages are classified as food and all the requirements applicable to safe food handling also apply to beverages. The following actions are the basic requirements for people who work behind a bar: Use a glass for every drink – do not re-fill a previously used glass, as this may be a source of contamination to drinkers Handle glasses by the base or stem to avoid contamination of the glass by your fingers – do not touch glasses around the rim of the glass Use a fork or tongs when putting fruit or ice in a glass – do not use your fingers Do not re-use any fruit, straws, beverage, garnish left by a customer or which comes back from the tables – all waste must be thrown out
Personal preference Some people are devoted to a certain brand and simply will not want to drink anything else – if your bar does not stock their brand they will not drink a substitute. People like this will usually switch drink type rather than drink an alternative brand. Some people will prefer one brand but will be happy to drink something else understanding a bar cannot possible stock every brand of spirit available. Other people consider price and prefer to drink a cheaper, domestic brand if one is available – they will appreciate you pointing this out to them. Pour and Call brands Behind the bar, most venues a ‘Pour’ brand, as well as several ‘Call’ brands, and you must know what these are in order to: Answer customer questions Provide the drink that satisfies identified customer need and preference. Pour brands A ‘pour’ brand (sometimes referred to as a ‘house’ brand) is the brand of spirit (or other drink such as liqueurs or wine) used/poured if a customer does not specify a brand name. If the customer simply asks for a ‘Scotch’, then they have not indicated a preference for one particular brand so it does not matter what brand you pour them just so long as it is Scotch.
It is standard practice to use as fresh glass for every beer – you should not re-fill a previously used glass. Grease from people’s lips (who are eating a meal) and lipstick can flatten beer. Ensure glasses have lipstick removed – hand washing can be necessary to achieve this. Make sure glasses are not cracked or chipped before them: a visual inspection is required.
Dripolator – ‘Cona’-style filter coffee: frequently used in self-serve situations Plunger – available in different sizes and may be placed on the customer’s table for self-serve Espresso machine – very popular for service of cappuccinos etc Percolator - may be used at functions: can hold over 50 cups. All coffee machines should be wiped down externally during a shift and dismantled and cleaned fully at the end of each shift.
Thank the customer for placing the order – always thank the customer for every order they place Fill the order as quickly as possible – this may involve: Making the drink straight-away Preparing the drink ‘in turn’ Interpret the order properly – make sure you:
Sprigs of fresh herbs – rosemary, thyme and mint are common Kiwi – half or full slices Chocolate powder – sprinkled on top of the finished drink Whole strawberries – or sliced strawberries (sometimes chocolate-dipped) Nutmeg – sprinkled as a powder, or used as a stick
Slice and cherry – a slice of, for example, orange with a cherry attached by a toothpick. The slice is slightly bent to give the garnish a ‘sail’ effect. Edible flowers Flowers are sometimes used as garnishes for cocktails – both as floating in drinks, or frozen in an ice block which is placed into the drink – but some flowers are poisonous so some venues avoid them.
Things become tricky when a customer knocks over a drink you believe was nearly empty, and then demands you replace it – free of charge: check with your supervisor to see what the house does in these circumstances. Often the decision made will depend on the customer in question – questions address issues such as:. Are they a regular? Do they spend significant money with you?