Professional Documents
Culture Documents
Serving Drinks
• Mixing, pouring, garnishing and serving drinks the same way every time is the mark of a quality operation.
• To help create this quality, beverage server should check all beverages to make sure they are complete as ordered
before serving them.
• Beverage trays:
There are 2 types of trays – a 12 to 14 inch beverage trays and usually 27 inch is used for serving food
When tray is filled with beverages, the trays are often heavy and potentially difficult to handle.
Safe way is to bend the knees and lowering the should below the tray.
Server balance the tray at shoulder level on their fingertips.
They then keep their back straight as they stand up and steady the tray with their free hand.
• Serving Beverages:
Servers have served women first and the host of the group last.
First step is to place a beverage napkin on the table.
Servers handle glasses away from their rim or lip.
A sign of a quality operation is that beverage servers know who ordered which drink and they do not have to ask who
ordered what.
Servers also repeat the name of a drink and special request as they serve each drink so that they can ensure all is correct.
• Maintaining Table:
• Maintaining a table typically involves:
Clearing items such dirty tableware linens, and any other items that are not being used.
Keeping the bar and lounge area neat at all time.
• Guest Checks:
• there are few ways where guest can pay:
Cash
Traveler’s checks
Payment card
House account
City ledger account
Personal checks
Coupons, vouchers or gift
Transferring Checks
Clearing table
• It is common for beverage servers to clear lounge tables after the guests have left
• Servers should place a service tray on a nearby tray jack or bring out bus tub.
• Table must be sanitized and clean
• Once table is cleared, server should reset them so that the tables are as neat and clear when operation first
opened.
Last call and closing
• There are timings at beverage operation to stop providing alcohol. It often call issue “last Call” at least before
closing.
• Common closing duties are:
Removed soiled linen
Cleaning table and chairs
Store food
Restock silver, glass and china
Clean ice bucket, water pitcher, & Coffee station
Restock sidestation
Reset all table
Bartender
• Bartender prepare and serve drinks to bar and lounge guests and sometimes serve food as well. They prepare
beverages for beverage servers, restaurant servers and in-room dining service.
• Bartender are responsible for:
Monitoring guests’ alcohol consumption
Controlling alcohol risks effectively
Maintaining quality standards
Helping control waste and costs
Maintaining bas sanitation
Making drinks look attractive
• Bartender contribute to the operation’s teams by:
Helping co-worker and guests whenever possible
Conducting inventories according to the inventory schedule to ensure that other bartender wont run out of supplies
Providing the same excellent service to other staff members that they provide to guest
Key Control
• Bartender use different keys. They might control keys to the cash bank, alcohol storeroom , bars and other limited
areas.
• Key control guidelines for bartenders includes:
Following procedures for signing keys in and out.
Never leaving keys in a door’s lock. Keep keys with them or secured in a cash drawer
Always turning in any key before leaving operation
Reporting any lost keys immediately to the manager on duty.