Professional Documents
Culture Documents
Prepare and Clear The Bar Area - Introduction To Bar Service
Prepare and Clear The Bar Area - Introduction To Bar Service
Introduction
Bartending dates back to ancient times and can be found in Greek, Roman
and Asian societies.
The hospitality industry has seen the demand for experienced, professional
bartenders grow in the last few decades.
Today's bartenders are expected to keep up to date with all changes globally
Professional bartenders must be:
• Knowledgeable
• Quicker
• Efficient
• Friendlier
• Focused
Introduction to bar service
If your premises sells or supplies alcohol, you must now hold an age verification policy
and ensure you offer smaller serving measures to your customers.
In April this year we announced the first three conditions of the Licensing Act 2003
(mandatory licensing conditions) order 2010. They apply to all licensed premises and
those with a club premises certificate in England and Wales. They were:
•a ban on irresponsible promotions
•a ban on dispensing alcohol directly into customers’ mouths
•mandatory provision of free tap water
On 1 October, the remaining two conditions came into force. They are:
•age verification policy
•smaller measures
•These were delayed for six months to give premises time to prepare
Introduction to bar service
Remember!
Interaction and communication are the key to effective teamwork.
• Teamwork
• T= Together
• E= Everyone
• A= Achieves
• M= More
Introduction to bar service
Customer Service
Job requirements
Make a list of equipment that you will be using when serving in the bar?
•Coasters
•Drip Trays and Drip mats
•Free drink pourer
•Ice bucket and Tongs
•Measures
•Optics
•A waiter’s friend
•Boston shaker
•Chopping knife and board
•Stirrers
•Glasses
Introduction to bar service
Tongs, free pourer, waiters friend, bar chopping board, ice bucket, Hawthorne strainer
Introduction to bar service