Bar Essentials

Bar Basics

There is to be no yelling or arguing in the front of the house. If you have a problem with a customer, DO NOT ARGUE, keep calm, and get a manager. The same applies to employee relations. No yelling or arguing or yelling, get a manager.
No Eating Or Drinking in front of guests.There is to be no eating or drinking in the front of the house at any time. Food is only to be eaten during management-approved breaks.
Beverage Professionals may not sit with customers at a table or at the bar while in uniform.
While visiting another restaurant or bar off duty, you are still a representative of [Restaurant/Bar Name]. For this and other reasons, we will appreciate you maintaining a very high standard of behavior.
On a day off, if you go to another bar or restaurant - you still need to maintain a high standard of behavior.
Keep busy at all times. If you are not making drinks you need to be cleaning or doing side work.

Rules of the Front of House

Never underestimate the importance of a guest!!!

A guest is not dependent upon us -- we are dependent upon him (or her).
A guest is NEVER an interruption of our work - he is the purpose of it.
A guest does us a favor when he comes here -- we are not going him a favor by serving him.
A guest is part of our business -- not an outsider.
A guest is not a cold statistic -- he is a flesh and blood human

being with feelings and emotions, like our own.
A guest is a person who brings us his wants -- it is our job to fill those wants.
A guest is deserving of the most courteous and attentive treatment we can give him.

The Guest

Secrets to Sucess

Health and Legal Liability

Wash your hands after:

Smoke, eat, use the restroom; touch money, raw foods, or your face, hair or skin; cough, sneeze, or blow your nose
Comb your hair, handle anything dirty
Before and after taking a break

Dispose of waste properly:

Take garbage out frequently.
Keep garbage areas clean and sealed.
Clean and sanitize garbage cans regularly.
Store soiled linen in a laundry bag or non-absorbing container.

Ice Handling:

Use clean scoops or tongs to pick up ice; do not use hands or glass. Store scoops or tongs in a clean container, not in the ice.
Do not store any food or beverage in the ice.
Avoid touching food contact surface with dishes, utensils, etc.

Store foods and equipment properly:

Cover, label, and date foods in storage.
Do not store food in open cans.
Store new foods behind old ones.
Store food off the floor and away from the wall.

Responsible service of alcohol requires a team effort:

Know and watch for the signs of intoxication. If there is any question, avoid further service and report to a manager who will make the final decision and determine whether the guest should remain or leave.
If you know what it takes to get someone drunk, you can prevent it by monitoring their consumption and offering alternatives.
Do not allow drunks to come in, and do not allow intoxicated guests to drive.
Hospitality is our business. Beverage service is only one element.
Cooperation between employees and management allows us to exercise a degree of influence on the behavior of our customers that will result in an atmosphere of responsible drinking.
This is just a portion of our company Alcohol Awareness program. A complete handbook with certification test is provided at orientation.

The Bartender's Duty

As a bartender, it is expected of you to make drinks quickly and accurately while upholding the beverage department's standard operations and control procedures. In addition to these duties, you will be required to also:

To know the Master Beverage List / Drink List / Wine List / Beer Menu and how to describe them.
To use the Drink Recipe File and keep it updated.
To know what glassware each drink goes in.
To know what garnish goes with each drink.
To know the pour policy for each drink.
To know the opening, running and closing sidework
To know the Department's "Steps of Service"
To know the pricing structure.
To know how to process all forms of payment
To know how to properly close out at the end of the a shift.
To know proper selling techniques.
To know food menus.
To know proper requisition procedures for obtaining supplies.
To know the weekly maintainence schedule.
To know the liquor laws.
To be aware of product costs.
To keep bar area clean.
To be well groomed.
To be on time.
To be enthusiastic

Five Secrets to Sucess

Know your job and do it well every day!
Know what your supervisor expects from you and always do it!
Know what the guest expects from you and always do it!
Create happy guests through Teamwork!
Attitude is everything! Come in positive...you wll leave positive.

Know your job and do it well every day!
Know what your supervisor expects from you and always do it!
Know what the guest expects from you and always do it!
Create happy guests through Teamwork!
Attitude is everything! Come in positive...you wll leave positive.

Masters of Beverage