Food and Beverage Training Manual

Section III / Bar

Opening:

1. Polish and refill all kind of glasses for the bar, including martini - and beer glasses in the refrigerator. 2. Refill the ice bin. 3. Refill the sodas, beers and liquor or wine. 4. Check and refill the bar/fruit tray 5. Prepare 15 clean cocktail trays with clean doilies 6. Refill straws, stirrer and cocktail napkins 7. Get the wine cart from the liquor room downstairs and set it up (glasses, wine, wine list by bottle and glass ) 8. Make sure we have enough iced tea, iced coffee, lemonade, soft drinks in general.

Closing:

1. Bring back the wine cart downstairs to the liquor room. 2. Put the entire liquor bottle back in the cabinet and lock it. 3. Clean the counter top on the bar 4. Clean up all the iced tea, iced coffee, lemonade, etc 5. Refill water glasses in the bar, ready for next day lunch 6. When finish, help to set-up the room for lunch

Set up the Bar according to picture:

The bar is supposed to be a smaller version of the main bar. The most selling liquors should be there. And also the server has to be able to make some drinks for the members because in the Grille there’s no bartender.

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