Provide clear and helpful recommendations Utensils or information to customers on selection of Bar towels drinks if required Display items. Element 3: Prepare and serve drinks Service equipment may include: Greet customers in a polite, friendly and helpful manner Bottle openers Prepare drinks in accordance with legal and Corkscrews enterprise standards using the correct Measures equipment, ingredients and measures Glassware Serve drinks promptly and courteously Handle and use industry Knives and chopping boards standard glassware and use garnishes and accompaniments Ice containers appropriately and scoops Minimise spillage and wastage and attend to accidents during service promptly and safely Nip pourers Seek assistance from appropriate people for Coasters situations which pose a threat to safety or Bar mats security of colleagues, customers or property Refrigeration equipment Seek feedback from customers in order to identify and implement improvements to Post mix beverage quality and take appropriate Beer dispensers corrective action, if required Deal with unexpected situations in Trays. accordance with enterprise procedures Store items may relate to: Element 4: Close down bar operations Storage cupboards Turn off equipment in accordance with Special storage areas enterprise safety procedures and manufacturer’s instructions Pest control measures.
Provide clear and helpful recommendations or information to customers on selection of drinks if required Element 3: Prepare and serve drinks Greet customers in a polite, friendly and helpful manner Prepare drinks in accordance with legal and enterprise standards using the correct equipment, ingredients and measures Serve drinks promptly and courteously Handle and use industry standard glassware and use garnishes and accompaniments appropriately Minimise spillage and wastage and attend to accidents during service promptly and safely Seek assistance from appropriate people for situations which pose a threat to safety or security of colleagues, customers or property Seek feedback from customers in order to identify and implement improvements to beverage quality and take appropriate corrective action, if required Deal with unexpected situations in accordance with enterprise procedures Element 4: Close down bar operations Turn off equipment in accordance with enterprise safety procedures and manufacturer’s instructions Utensils Bar towels Display items. Service equipment may include: Bottle openers Corkscrews Measures Glassware Knives and chopping boards Ice containers and scoops Nip pourers Coasters Bar mats Refrigeration equipment Post mix Beer dispensers Trays. Store items may relate to: Storage cupboards Special storage areas Pest control measures.