BAR OPENING DUTIES
STEPS | KEY POINTS | REASONS |
1. Keys | 1. Pick up keys from reception | 1. Security reasons |
2. Mise en place | 1. Set up Bar 2. Slice fresh fruit 3. Squeeze juice 4. Place juice in stainless steel containers | 1. Efficient Service 2. Garniture 3. For service 4. Keep drink cool |
3. Accompaniments | 1. Olives and nuts in proper containers | 1. convenience |
4. Glassware | 1. In glass racks or glass shelves | 1. From wash up area |
5. Bottles | 1. Wipe bottles & set them | 1. Remove dust and dirt |
6. Refrigerators | 1. Check interiors | 1. Standards of hygiene |
PROCEDURE:
- When you arrive, take a quick walk around the outside of your building and clear any debris or unpleasantries from your entryways and windows
- Open the door and note anything that immediately jumps out at you as needing attention (odors, misplaced items, spills or things that need to be cleaned)
- Clean floors (you can never vacuum too much)
- Wipe down countertops and tables
- Replace and refill any condiments and tabletop items
- Clear the beer lines by pouring out a few ounces of beer from the taps
- Inspect all the taps for buildup and bugs (we suggest using a squirt bottle with warm water in it)
- Rinse all the drains
- Taste the beers to check for infections or line defects
- Check for lipstick on the clean glasses
- Check your web, Facebook, Google, print and/or digital menus, update as needed
- Wash down your work space & empty the trash
- Check dates on open wine bottles (don’t date your wine? you should!)
- Set up clean towels so they’re easily accessible during your shift
- Check all the equipment are working properly
- Get the till ready to go
PROCEDURE DURING OPERATION:
STEPS | KEY POINTS | REASONS |
1. Cocktail shaker | a) Clean ice into container | a) To cool drink |
2. To measure | a) Use measure for syrups, juices and liquor b) Add ingredients c)close the shaker d) Shake shortly and sharply | 1. Correct Amounts 2. According to recipe 3. For safety reasons 4. For proper mixing |
3. Pour cocktail | a) Open shaker b) use right glass c) Add garnish | a) For Pouring b) For correct procedure and garnish |
4. Cocktails- stirred | a) Clean Ice into mixing glass b) Use measure/ add ingredient c) Pour drink into correct glass and garnish | a) For Pouring b) For correct amount/procedure c ) Decoration and garnish |
HOW TO KEEP BAR AREA CLEANED:
STEPS | KEY POINTS | REASONS |
1. Runners | 1. Runners to be laid across working surfaces. 2. Change frequently | 1. To absorb spilt liquid 2. Hygiene. |
2. Bottles | 1. Empty bottles to be created till full then removed | 1. For easy clearance |
3. Refuse | 1. Fruit skins/ garbage to be placed in appropriate containers and removed when full. | 1. Hygiene |
4. Juices | 1. Acidity from spilt juice causes bacteria and corrosion. Care to be taken while cleaning | 1. Safety and hygiene precautions. |
CLOSING PROCEDURE:
- Date any newly-opened wine bottles
- Set all glasses up to air dry
- Rinse inside all the taps
- Wipe down taps and spouts
- Cover spouts with rubber protectors to keep flies out
- Rinse all the drains thoroughly
- Wash drain covers
- Mop down behind the bar
- Recycle outdated menus
- Take out the trash and recycling and rinse containers if needed
- Check all the electronic equipment are working properly or not
- Check the storing temperature of alcoholic beverages and other refreshments
BAR CLOSING PROCEDURE:
STEPS | KEY POINTS | REASONS |
1. Fresh fruit | 1. Place in refrigerator | 1. For preservation |
2. Garbage disposal | 1. Remove from bar | 1. Sanitary purposes. |
3. Equipment | 1. Wash and dry all equipment | 1. Hygiene and to prevent corrosion |
4. Counters and surfaces | 1. Clean thoroughly all surfaces | 1. Hygiene |
5. Dirty linen | 1. Return to laundry | 1. For cleaning |
6. Locking up | 1. Check all doors/pass keys to reception | 1. For security. |