Dismantling of items involves the taking apart (and sometimes, also, the of) espresso machines, post-mix machines, blenders and other items of equipment used in the preparation of and service of drinks. Slide Slide No Trainer Notes Trainer introduces concept of closing procedures’ explaining this a generic name for all the activities which need to be undertaken when a bar closes such as: – Disconnecting the draught beer turning off beer chillers (where applicable) and – running water through the lines and leaving lines wet or dry depending on house policy: beer dispensed from the lines must be thrown out as it falls under the definition of beer’ ‘waste Washing the drip trays from under beer fonts, post-mix units, espresso machines and glass racks, and allowing to air dry Cleaning all dirty glassware and storing them in appropriate places pay attention – to ensure all glasses are washed/cleaned properly and remove any chipped or broken glassware from service Checking levels of all beverage items including beer, wine, spirits, liqueurs, mixers, bottled water, milk, cream, fruit juices, and re-ordering as necessary. Slide Slide No Trainer Trainer continues giving examples of procedures’: ‘closing Collecting all dirty bar runners, tea towels, swabs and cloths and placing them in the laundry in some/smaller venues you may be required to place them in a washing – machine and start the wash cycle Discarding all used/dirty coasters keeping suitable ones for next service – Collecting and washing all ashtrays ashtrays should not be washed in the glass – washing machine Checking all equipment and bar utensils are clean and in good working order this – includes completing necessary documentation (such as Request’ ‘Maintenance forms), or verbally notifying the supervisor of anything you believe needs attention. No Trainer Notes
Dismantling of items involves the taking apart (and sometimes, also, the of) espresso machines, post-mix machines, blenders and other items of equipment used in the preparation of and service of drinks. Slide Slide No Trainer Notes Trainer introduces concept of closing procedures’ explaining this a generic name for all the activities which need to be undertaken when a bar closes – such as: Disconnecting the draught beer – turning off beer chillers (where applicable) and running water through the lines and leaving lines wet or dry depending on house policy: beer dispensed from the lines must be thrown out as it falls under the definition of ‘waste beer’ Washing the drip trays from under beer fonts, post-mix units, espresso machines and glass racks, and allowing to air dry Cleaning all dirty glassware and storing them in appropriate places – pay attention to ensure all glasses are washed/cleaned properly and remove any chipped or broken glassware from service Checking levels of all beverage items including beer, wine, spirits, liqueurs, mixers, bottled water, milk, cream, fruit juices, and re-ordering as necessary. Slide Slide No Trainer Trainer continues giving examples of ‘closing procedures’: Collecting all dirty bar runners, tea towels, swabs and cloths and placing them in the laundry – in some/smaller venues you may be required to place them in a washing machine and start the wash cycle Discarding all used/dirty coasters – keeping suitable ones for next service Collecting and washing all ashtrays – ashtrays should not be washed in the glass washing machine Checking all equipment and bar utensils are clean and in good working order – this includes completing necessary documentation (such as ‘Maintenance Request’ forms), or verbally notifying the supervisor of anything you believe needs attention. No Trainer Notes
TG_Operate_a_bar_facility_refined.docx