Following manufacturer’s instructions in the use, dismantling, cleaning and – maintenance of bar equipment Adhering to all workplace cleaning schedules including applying all given cleaning – instructions as they apply to chemicals to be used and cleaning items (equipment, cloths, swabs) to be used Conducting daily checks on equipment to verify they are working properly and to – identify need for maintenance/service: this is done on an on-going basis throughout the day as items are used, and is always undertaken at the end of the day when regular cleaning and closing down procedures are being done Reporting any equipment not operating correctly report it immediately to your – supervisor. Slide Slide No Trainer Notes Trainer explains at the end of trade all garnishes and accompaniments may need to stored highlighting: The storage of garnishes varies greatly Because of this great variation, you must check your house policy to determine what they see as storage ‘correct’ Some premises store all unused garnishes so they can be used during the next session, while others throw out everything left over. Slide Slide No Trainer Notes Trainer notes where venues store garnishes they usually also store/save: Opened bottles of soft drink which they re-seal most premises do not store open – cans of drink Fresh fruit juice squeezed on the premises Sour mix for use in cocktails – Sugar syrup an ingredient in sour mix and in some cocktails. – Slide Slide No Trainer Notes
Following manufacturer’s instructions – in the use, dismantling, cleaning and maintenance of bar equipment Adhering to all workplace cleaning schedules – including applying all given cleaning instructions as they apply to chemicals to be used and cleaning items (equipment, cloths, swabs) to be used Conducting daily checks on equipment – to verify they are working properly and to identify need for maintenance/service: this is done on an on-going basis throughout the day as items are used, and is always undertaken at the end of the day when regular cleaning and closing down procedures are being done Reporting any equipment not operating correctly – report it immediately to your supervisor. Slide Slide No Trainer Notes Trainer explains at the end of trade all garnishes and accompaniments may need to stored highlighting: The storage of garnishes varies greatly Because of this great variation, you must check your house policy to determine what they see as ‘correct’ storage Some premises store all unused garnishes so they can be used during the next session, while others throw out everything left over. Slide Slide No Trainer Notes Trainer notes where venues store garnishes they usually also store/save: Opened bottles of soft drink which they re-seal – most premises do not store open cans of drink Fresh fruit juice squeezed on the premises Sour mix – for use in cocktails Sugar syrup – an ingredient in sour mix and in some cocktails. Slide Slide No Trainer Notes
TG_Operate_a_bar_facility_refined.docx