No Trainer Notes Trainer advises industry and/or venue standards must be applied when handling and using glassware ad garnishes/accompaniments indicating the following glasses may be used as identified on slide. Class Activity Exercise – Trainer provides a range of glassware (as identified ion slide) and asks students to: Choose the correct glass when the name of a glass is given them Identify what the glass may be used for. Slide Slide No Trainer Notes Trainer presents points to note when making/preparing garnishes: Always use a clean surface when cutting garnishes Always have plenty of fresh garnishes prepared before service Always garnishes under refrigeration at the end of trading, all garnish – containers should be sealed with a lid or a good quality clear wrap Never re-use garnishes that come back from the table/customer they may be – Do not eat the garnishes or the raw materials from which they are made. – Slide Slide No Trainer Notes Trainer explains following standard industry requirements applying to the handling of glasses: Check all glasses before using them or offering them no cracks, no chips: they – must be clean Use the same type of glass for the same type of drink to give consistency – Handle glasses by stem or base not by top/rim – Be careful glasses are fragile and easily broken. –
No Trainer Notes Trainer advises industry and/or venue standards must be applied when handling and using glassware ad garnishes/accompaniments indicating the following glasses may be used as identified on slide. Class Activity – Exercise Trainer provides a range of glassware (as identified ion slide) and asks students to: Choose the correct glass when the name of a glass is given them Identify what the glass may be used for. Slide Slide No Trainer Notes Trainer presents points to note when making/preparing garnishes: Always use a clean surface when cutting garnishes Always have plenty of fresh garnishes prepared before service Always garnishes under refrigeration – at the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap Never re-use garnishes that come back from the table/customer – they may be Do not eat the garnishes – or the raw materials from which they are made. Slide Slide No Trainer Notes Trainer explains following standard industry requirements applying to the handling of glasses: Check all glasses before using them or offering them – no cracks, no chips: they must be clean Use the same type of glass for the same type of drink – to give consistency Handle glasses by stem or base – not by top/rim Be careful – glasses are fragile and easily broken.
TG_Operate_a_bar_facility_refined.docx