Trainer continues giving examples of procedures’: ‘closing Placing appropriate spirit pourers into soda water to soak overnight place ouzo – pourer into a separate container to soak: always follow house policies in this regard Covering all garnishes and perishable items and storing under refrigeration throw – out items as necessary Cleaning, drying and stacking service trays Emptying and cleaning ice buckets. Slide Slide No Trainer Notes Trainer continues giving examples of procedures’: ‘closing Turning off, dismantling and cleaning espresso coffee machine always follow – manufacturer’s instructions Removing all rubbish from bar areas and cleaning the internal rubbish bins Emptying the empty-bottle bin/s note attention should be paid to the noise – dumping empty bottles into a bin makes at night time/early morning: venues may receive complaints from in-house guests and local residents if they make a noise when emptying bottles into bins at night/early morning so many venues do this job the following day as part of the cleaners’ duties Cleaning all surfaces. Slide No Trainer Trainer continues giving examples of procedures’: ‘closing Sweeping and mopping the floor unless these jobs are done by cleaning staff – Counting/reconciling the takings and transporting same to a central secure area/safe Checking to ensure the bar is presentable and ready for the next service. Slide Slide No Trainer Notes Trainer identifies general responsibilities for staff when performing work to close a bar:
Trainer continues giving examples of ‘closing procedures’: Placing appropriate spirit pourers into soda water to soak overnight – place ouzo pourer into a separate container to soak: always follow house policies in this regard Covering all garnishes and perishable items and storing under refrigeration – throw out items as necessary Cleaning, drying and stacking service trays Emptying and cleaning ice buckets. Slide Slide No Trainer Notes Trainer continues giving examples of ‘closing procedures’: Turning off, dismantling and cleaning espresso coffee machine – always follow manufacturer’s instructions Removing all rubbish from bar areas and cleaning the internal rubbish bins Emptying the empty-bottle bin/s – note attention should be paid to the noise dumping empty bottles into a bin makes at night time/early morning: venues may receive complaints from in-house guests and local residents if they make a noise when emptying bottles into bins at night/early morning so many venues do this job the following day as part of the cleaners’ duties Cleaning all surfaces. Slide No Trainer Trainer continues giving examples of ‘closing procedures’: Sweeping and mopping the floor – unless these jobs are done by cleaning staff Counting/reconciling the takings and transporting same to a central secure area/safe Checking to ensure the bar is presentable and ready for the next service. Slide Slide No Trainer Notes Trainer identifies general responsibilities for staff when performing work to close a bar:
TG_Operate_a_bar_facility_refined.docx