place an order, rather than spend/waste time doing tasks which should have been done prior to opening. Slide No Trainer Notes Trainer states this unit applies to the operation of all bar types including: Permanent bars – bars which are ‘in place’ all the time Temporary bars – bars which are established for short-term reasons such as parties, special events, or to cater for especially high levels of trade Dry till bars – a bar drinks are served but no money changes hands. Slide No Trainer Notes Trainer advises an understanding of what a bar does is useful as it gives a context and focus for the set up duties which need to be performed highlighting, in general terms, 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 of cocktails – some bars promote cocktails more than others. Some bars have a limited range of house cocktails while others boast a comprehensive range Beers – 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. Class Activity 1 – Question and Answer session Trainer asks class questions about local drinks and venues and identifies/accepts local examples as necessary: What are some of local bars and/or venues with bars in them? What are examples of ‘mixed drinks’? How big is a measure of 30 ml? What brands of beers are available locally? What is/are brand names of local beers? Class Activity 2 – Product Presentation Trainer class examples of each product group/type identified.
Will vary with the size and layout of the bar Will vary depending on staff numbers working in the bar and helping with set up tasks Must comply with required food safety requirements. Slide No Trainer Notes Trainer introduces concept of ‘opening procedures’: ‘Opening procedures’ is a generic term used to describe the tasks needed to set up/prepare a bar for service Opening procedures will vary between establishments and will vary between bars in the same business. No Trainer Notes Trainer gives examples of tasks which may comprise opening procedures for bars: Connecting the draught beer – where bulk beer is served you may be required to: Turning on instantaneous beverage chillers Drawing beer through to taps and testing/examining for quality Turning on espresso coffee machine Setting out drip trays – with de-naturing agent – under beer fonts. Class Activity – Item presentation/identification Trainer shows class a sample of items identified on slide. Slide No Trainer Notes Trainer continues to give examples of tasks which may comprise opening procedures for bars: Setting out trays and racks – ready to hold dirty glassware
Appropriate detergent is used and diluted according to manufacturer’s instructions, as or if required Store glasses correctly. Clean glasses must be stored so they do not become All glasses must be inspected before use to check they are clean and suitable for use. Class Activity 1 – Demonstration: operation of glass washing machine Trainer demonstrates to trainees how to: Turn glass washer on Fill with detergent Interpret lights and switches Operate machine. Class Activity 2 – Demonstration: hand washing of glasses Trainer demonstrates to trainees how to: Hand wash glassware Use bottle brushes Use suction-cup glass brush. Slide Slide No Trainer Notes Trainer explains making the necessary checks will include the following activities: Visually inspecting – 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 areas and items – to ensure they are safe Tasting products – such as draught beer to ensure it has no ‘off flavours’. Slide Slide No Trainer Notes contaminated
No Trainer Notes Trainer advises industry and/or venue standards must be applied when handling and using glassware ad garnishes/accompaniments indicating the following glasses may be used as identified on slide. Class Activity – Exercise Trainer provides a range of glassware (as identified ion slide) and asks students to: Choose the correct glass when the name of a glass is given them Identify what the glass may be used for. Slide Slide No Trainer Notes Trainer presents points to note when making/preparing garnishes: Always use a clean surface when cutting garnishes Always have plenty of fresh garnishes prepared before service Always garnishes under refrigeration – at the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap Never re-use garnishes that come back from the table/customer – they may be Do not eat the garnishes – or the raw materials from which they are made. Slide Slide No Trainer Notes Trainer explains following standard industry requirements applying to the handling of glasses: Check all glasses before using them or offering them – no cracks, no chips: they must be clean Use the same type of glass for the same type of drink – to give consistency Handle glasses by stem or base – not by top/rim Be careful – glasses are fragile and easily broken.
Where you believe the product poses a risk to public health, you must also initiate immediate action to retrieve from customers any of the affected product – this means you may have to walk around the bar/tables looking for the product and removing it from patrons: you will have to apologise for this, explain the situation and offer an appropriate replacement drink Keep the offending bottle, item safely to one side – so it can be shown to your supervisor or examined later in more detail but will not be used by others/served inadvertently to customers Advise other service staff immediately about the problem and the beverages involved – so they do not serve/use the product Inform management about the problem – tell supervisor. Slide Slide No Trainer Notes Trainer explains response if customer identifies a problem with beverage quality: Thank them – for their complaint Apologise a suitable alternative Advise them you are immediately notifying management so they can take the appropriate action. Class Activity – Demonstration and Practical Trainer demonstrates how to deal with a situation where a guest has complained about beverage quality and provides opportunity for students to practice. Slide Slide No Trainer Notes Trainer explains it is difficult to predict all unexpected situations which can arise when operating a bar but staff must develop the capacity to respond to all of them promptly and effectively indicating response should involve: Immediate and professional response – do not panic Generic responses should be: Identify/recognise the problem as soon as possible Analyse the situation: What is the problem/issue? What impact will it have on service/customers? Decide the best course of action to take – given the circumstances: Take action – two keys are:
Slide No Trainer Notes Trainer continues to provide examples of ‘unexpected situations and sample/possible responses: Dealing with violent incidents – response may be: Notify management or Security – to get help on the way to you Implement EMP for ‘violent incidents’ Never place self in danger – do not intervene Move customers to safety – away from the fracas Ask people to modify their behaviour – if safe to do so Contact police/authorities – if scope of authority allows. Slide Slide No Trainer Notes Trainer continues to provide examples of ‘unexpected situations and sample/possible responses: Dealing with medical emergencies – response may be: Notify management, Security or reception – or House Doctor, or designated staff member trained in First Aid Provide basic first aid Comfort and re-assure patient Contact ambulance/authorities – if scope of authority allows. Slide Slide No Trainer Notes Trainer continues to provide examples of ‘unexpected situations and sample/possible responses: Dealing with running out of stock – response may be: Predict the situation – try to avoid actual stock outages Notify management – and request extra stock Requisition or obtain stock from Store Borrow stock from another department – completing an inter-departmental transfer sheets if required.
Dismantling of items involves the taking apart (and sometimes, also, the of) espresso machines, post-mix machines, blenders and other items of equipment used in the preparation of and service of drinks. Slide Slide No Trainer Notes Trainer introduces concept of closing procedures’ explaining this a generic name for all the activities which need to be undertaken when a bar closes – such as: Disconnecting the draught beer – turning off beer chillers (where applicable) and running water through the lines and leaving lines wet or dry depending on house policy: beer dispensed from the lines must be thrown out as it falls under the definition of ‘waste beer’ Washing the drip trays from under beer fonts, post-mix units, espresso machines and glass racks, and allowing to air dry Cleaning all dirty glassware and storing them in appropriate places – pay attention to ensure all glasses are washed/cleaned properly and remove any chipped or broken glassware from service Checking levels of all beverage items including beer, wine, spirits, liqueurs, mixers, bottled water, milk, cream, fruit juices, and re-ordering as necessary. Slide Slide No Trainer Trainer continues giving examples of ‘closing procedures’: Collecting all dirty bar runners, tea towels, swabs and cloths and placing them in the laundry – in some/smaller venues you may be required to place them in a washing machine and start the wash cycle Discarding all used/dirty coasters – keeping suitable ones for next service Collecting and washing all ashtrays – ashtrays should not be washed in the glass washing machine Checking all equipment and bar utensils are clean and in good working order – this includes completing necessary documentation (such as ‘Maintenance Request’ forms), or verbally notifying the supervisor of anything you believe needs attention. No Trainer Notes
Trainer continues giving examples of ‘closing procedures’: Placing appropriate spirit pourers into soda water to soak overnight – place ouzo pourer into a separate container to soak: always follow house policies in this regard Covering all garnishes and perishable items and storing under refrigeration – throw out items as necessary Cleaning, drying and stacking service trays Emptying and cleaning ice buckets. Slide Slide No Trainer Notes Trainer continues giving examples of ‘closing procedures’: Turning off, dismantling and cleaning espresso coffee machine – always follow manufacturer’s instructions Removing all rubbish from bar areas and cleaning the internal rubbish bins Emptying the empty-bottle bin/s – note attention should be paid to the noise dumping empty bottles into a bin makes at night time/early morning: venues may receive complaints from in-house guests and local residents if they make a noise when emptying bottles into bins at night/early morning so many venues do this job the following day as part of the cleaners’ duties Cleaning all surfaces. Slide No Trainer Trainer continues giving examples of ‘closing procedures’: Sweeping and mopping the floor – unless these jobs are done by cleaning staff Counting/reconciling the takings and transporting same to a central secure area/safe Checking to ensure the bar is presentable and ready for the next service. Slide Slide No Trainer Notes Trainer identifies general responsibilities for staff when performing work to close a bar:
Following manufacturer’s instructions – in the use, dismantling, cleaning and maintenance of bar equipment Adhering to all workplace cleaning schedules – including applying all given cleaning instructions as they apply to chemicals to be used and cleaning items (equipment, cloths, swabs) to be used Conducting daily checks on equipment – to verify they are working properly and to identify need for maintenance/service: this is done on an on-going basis throughout the day as items are used, and is always undertaken at the end of the day when regular cleaning and closing down procedures are being done Reporting any equipment not operating correctly – report it immediately to your supervisor. Slide Slide No Trainer Notes Trainer explains at the end of trade all garnishes and accompaniments may need to stored highlighting: The storage of garnishes varies greatly Because of this great variation, you must check your house policy to determine what they see as ‘correct’ storage Some premises store all unused garnishes so they can be used during the next session, while others throw out everything left over. Slide Slide No Trainer Notes Trainer notes where venues store garnishes they usually also store/save: Opened bottles of soft drink which they re-seal – most premises do not store open cans of drink Fresh fruit juice squeezed on the premises Sour mix – for use in cocktails Sugar syrup – an ingredient in sour mix and in some cocktails. Slide Slide No Trainer Notes
Staff communication book to be completed where necessary – to advise incoming shift regarding any issues they need to be aware of Complete necessary ‘Maintenance Request’ forms – to initiate required repairs or service for bar equipment Cleaning – this is an important consideration in all bars and includes ensuring behind the bar and ‘the customer’s side’ of the bar is clean: cleaning must include tasks appropriate to the type of bar, the bar facilities and the level of dirt/mess, but can be seen to include: Picking up papers, debris and rubbish/litter Sweeping and mopping Washing down and drying surfaces Putting items away/into their correct place Taking out rubbish and empty bottles/cans Moving tables and/or chairs to facilitate the work to be done by the full-time cleaners. Slide No Trainer Notes Trainer indicates there can be times when the ‘standard’ set up for a bar needs to change identifying these occasions as: A public holiday – management may want to do extra work on the day prior to the public holiday because the pay rate is cheaper and there is a need to be A special promotion expected to attract large numbers – to ensure sufficient stock, equipment, glasses etc are available to cater for the increased, expected numbers Any absence known about in advance – to ease the pressure on tomorrow’s staff A large booking – to make sure all special requests have been accommodated and all possible preparations have been done to optimise the chances of a successful function A special day (event, celebration, public holiday) – to put the final touches to themed displays, advertised events or special occasions Special/major servicing, maintenance or cleaning of facilities or equipment – from time-to-time there will be a need to accommodate major events such as carpet cleaning, programmed maintenance services, major repairs Arrival and installation of new equipment into the bar area. Slide Slide No Trainer
Recommended training equipment Bar room with all standard bar equipment such as glass washer, sinks, service counters, preparation areas, refrigeration units (under-counter and glass-fronted display type), glass chillers, beer fonts and taps, shelving, glass racks and trays, ice machine, ice crusher, cash register, glass washing machine Beer reticulation system (and product/s) including chilling units (such as Instantaneous Beverage Chillers) and drip trays Post mix system (and product and gas) – towers, gun, drip trays Coffee and tea making facilities – urns, percolators, plungers, dripolators, jugs, espresso machines, crockery and cutlery, teas and coffees Computer with Internet access Wine storage units Full range of glassware of different sizes – such as wine (still and sparkling/champagne) glasses, liqueur glasses, beer glasses (pilsener, handles/mugs), fortified wine glasses, Highball glasses, Old Fashioned glasses, Brandy balloons, Shot glasses, test tubes, cocktail glasses (martini, Manhattan, Pina colada) Glass cleaning brush (suction type attaching to bottom of sink) Full range of jugs of different sizes Range of drink service trays and drink coasters Comprehensive range of alcoholic beverages – such as wines (red and white; varietal and generic; still and sparkling; fortified), beers (bulk and packaged), spirits, liqueurs, ready-to-drink (pre-mixed) beverages Comprehensive range of non-alcoholic beverages – such as dairy products, fruit juices, waters, aerated waters Spirit measures – optics and egg-cup measures Cutting boards and knives Ice buckets, ice tongs and scoops, cocktail mixing equipment, bottle re-sealers, bottle openers and corkscrews (hand-held and counter-mounted) Bar towels, swabs, tea towels, bar mats Cleaning chemicals and agents, cleaning equipment, de-naturing agent Bottle re-sealers Fruit for making garnishes decorations, swizzle sticks and drinking straws Drink ordering pads or systems (‘palm pilots’) Standard/sample drink recipe sheets Liquor licensing regulations and health legislation (safe food handling) for host country Sample Emergency Management Plans Beverage thermometer Sample Requisition forms, inter-departmental transfer sheets, stock sheets.