At what temperature range should packaged beer be stored behind a bar? 1°C 3°C. – Give three reasons a bar will elect to provide garnishes and decorations for drinks. To meet customer expectations To meet competition To differentiate the establishment from the opposition. List five examples of which may be kept behind a bar to ‘miscellaneous’ enhance the presentation of drinks. Coasters Decorations animal figures, umbrellas and the traditional mermaid – Edible garnishes usually lemon and orange slices – Non-edible garnishes includes hollowed-out pineapples for eye-catching cocktails – Drinking straws. What is the standard industry practice to ensure you have heard a drink order placed by a customer correctly? Repeat it back to the customer. A customer orders a Scotch and Coke; following standard industry practice how much Scotch would you serve, what size glass would you serve the drink in, and would you add ice or leave it out? 30 mls Scotch Long glass/approx 200 mls With ice. Differentiate between and brands. ‘call’ ‘pour’ A brand (sometimes referred to as a brand) is the brand of spirit (or ‘pour’ ‘house’ other drink such as liqueurs or wine) used/poured if a customer does not specify a brand name A brand is the brand specified by/called out by the customer. ‘call’ Identify three situations where a bar attendant may need to provide advice to customers to help them decide what to drink. Customers are unsure about what they would like sometimes regular customers – come in and they are just bored with their normal drink, and want something a bit different Customers who have been in the bar before are uncertain about what you have available
At what temperature range should packaged beer be stored behind a bar? 1°C – 3°C. Give three reasons a bar will elect to provide garnishes and decorations for drinks. To meet customer expectations To meet competition To differentiate the establishment from the opposition. List five examples of ‘miscellaneous’ which may be kept behind a bar to enhance the presentation of drinks. Coasters Decorations – animal figures, umbrellas and the traditional mermaid Edible garnishes – usually lemon and orange slices Non-edible garnishes – includes hollowed-out pineapples for eye-catching cocktails Drinking straws. What is the standard industry practice to ensure you have heard a drink order placed by a customer correctly? Repeat it back to the customer. A customer orders a Scotch and Coke; following standard industry practice how much Scotch would you serve, what size glass would you serve the drink in, and would you add ice or leave it out? 30 mls Scotch Long glass/approx 200 mls With ice. Differentiate between ‘call’ and ‘pour’ brands. A ‘pour’ brand (sometimes referred to as a ‘house’ brand) is the brand of spirit (or other drink such as liqueurs or wine) used/poured if a customer does not specify a brand name A ‘call’ brand is the brand specified by/called out by the customer. Identify three situations where a bar attendant may need to provide advice to customers to help them decide what to drink. Customers are unsure about what they would like – sometimes regular customers come in and they are just bored with their normal drink, and want something a bit different Customers who have been in the bar before are uncertain about what you have available
AM_Operate_a_bar_facility_refined.docx