OPERATE THE BAR ELEMENT 1

Prepare bar for service - Set up bar display and work area in accordance with enterprise requirements

Need to set up the bar - Bars need to be properly set up prior to service for two important reasons:

 To ensure bar is ready to operate when customers arrive

 To optimize appeal and appearance

Types of Bars to which this unit applies:

1. Permanent bars - bars which are in place all the time

2. Temporary bars - bars which are established for short-term reasons such as parties, special
events, or to cater for especially high levels of trade
3. Dry till bars - a bar where drinks are served but no money changes hands.
4.

What is involved in bar service?

 A variety of mixed drinks

-Short (140 ml) and Long (200 ml)
-Full nip of spirits (30 ml) or half-nip (15 ml)
 A range of cocktails
 Beers
- Draught – barrels or kegs
-Packaged – bottles and cans
 Spirits
-Neat
-On ice
-Mixed
 Liqueurs
 Wines
-Table wine or sparkling,
-Red
-White wine.
 Non-alcoholic beverages
-Juices
-Water,
-Aerated water
 Fortified Drinks
Juices
Enterprise requirements

 Must support and reflect the style of service being offered

 Needs to accommodate and embrace the equipment being used
 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

OPENING PROCEDURES

Opening procedures may include:

 Connecting draught beer:

Turning on refrigeration

Drawing beer through

 Turning on espresso machine

 Setting out drip trays
 Setting out trays and racks
 Checking and ordering (as necessary) stock
 Collecting clean cloths and linen
 Laying out bar items

 Setting out ashtrays

 Checking equipment, utensils and systems
 Setting out clean glasses
 Checking glassware

 Placing pourers on bottles

 Preparing garnishes
 Checking displays and promotional materials

 Checking and re-stocking accessories for cocktails

 Stacking and preparing service trays
 Filling ice containers
 Collecting and counting cash drawer
BAR OPENING & CLOSING PROCEDURES CHECKLIST

Bar Opening Checklist

You need to check the following (Clock in):

 Ice
 Fruit and Garnishes
 Stocking Up
 Cleaning and Set up

Bar Closing Checklist

Just like in the bar opening this also don’t need to be in order but must be completed the following:

 Cleaning and breakdown

 Stocking Up and resetting

OPERATE THE BAR ELEMENT 2

Take Drink Order

Receive Customer Order

So why it is important to get the right drink order?

Your employee also expects you to get the drink order right so you deliver high level of customer service
and to avoid wastage caused when the wrong drink is mixed, and served and rejected by patrons.

Practices to ensure customer orders are correctly taken.

 Greeting the Customer

 Accuracy in Taking Orders
 Use range of house -specific abbreviations

-OJ = Orange Juice

-DWW = Dry, white wine.

 Make sure the Order is Clear

The enterprise standards

 Full or Half nip?

 Long or Short Glass?
 Ice or no Ice?
Check product or brand preferences with customer in a courteous manner Introduction

This section presents information to assist in ensuring customers receive the drink they want.

Personal Preference

This means that 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 substitute.