Professional Documents
Culture Documents
INTRODUCTION
BAR PREPARATION
SPEED RAILS
CLOSING THE BAR
IMPRTANCE OF MIS EN PLACE
SUPPLIES AND STOCKS
First impression are important. Whether it’s you’re hand
shake or your store front-what people first see frames
their opinion of you and your business. A successful
pre-service and closing procedure ensure that you bar
is always at it’s best when your customer come in the
door. Always remember that cleanliness is one of main
factors for customers to be able to come back again.
Bar Preparation
Before your bar can open for trade it is important you
stock-up appropriately to avoid any unnecessary delays
in the service.
Store back-up-stock on spare shelve or cupboard that
is easier to reach during service.
For every minute you spend preparing you’ll save 20
minutes on average in service.
It is very unprofessional making guest wait while you
go to the cellar to find stock you require.
All opening duties should be done before the
customers arrive so you are 100% ready to serve.
ALCOHOLIC BEVERAGES
Each bar should have standard brand-by-brand list of
liquors, beers and wines that should be in stock at the bar
to begin the working day, with specified quantities of each
brand.
Beverage must be arranged for efficient use. Bottled beer,
wine and champagne must be chilled (38-40F), rotating the
stock in the coolers to bring forward the cold bottles from
the day before.
Draft beer should be checked for supply, CO2 pressure, and
temperature of keg cooler (36-38F)
Pourers should be checked of cracks and leaks and replace
if necessary.
Speed rail
The speed rail at each station must be checked to be sure
there is a starting supply in every bottle. The speed rack is
designed for convenience. The speed rail or speed rack is a
bottle with rack for liquor that attaches to the apron of the
under bar. Well liquors are placed here for the “speed” it
offers the bartender. Most bartenders arrange stations
with the bottle is a certain order according to frequency
use. They know where each one is and can reach the right
bottle with speed and accuracy.
Bar Environment
When setting the bar you need to be well organized.
Cleanliness at the bar is essential. Our guests’
impression of us is at stake. Even at peak hours of
business, your bar should appear clean and attractive.
Your establishment will have a checklist of daily
housekeeping duties for the bar.
The importance of well-prepared
drinks service area
These are may establishments which serve drinks to
customers these include:
Pub
Bistros
Hotels
Restaurants
Wine bars
Whichever establishments you work in, it is important to
maintain clean, well organized and attractively displayed
drinks area. This creates a lasting impression on your
establishments an encourage customers to return.
The drinks service area, equipment, stock and staff must all
be fully prepared before the customers arrive.
Importance of MISE-EN-PLACE
Mise-en-place – a French term that means preparing by
putting things in the right places.
Music
Finally, adjust the music to the right volume and play
appropriate music before the customer arrive.
The Five P’s
The five Ps represent everything about a professional
bartender:
Pride
Passion
Preparation
Presentation
Professionalism
A professional bartender will always show enthusiasm and
passion for their profession and will always take pride in
their preparation and presentation of their bar.
Closing Bar Check Up
Perishable refrigerated and covered with damp cloth.
Operating equipment arrange and covered. (e.g. Knife/cutting
board/mixing glass/bar spoon/ice buckets/salt & pepper shaker
and etc.
Counter polished
Requisition forms and other operational papers inside shelves.
Glassware dry cleaned and transferred to the racks.
Bar floor area are cleaned.
Garbage thrown at steward’s garbage can.
Drawers, cabinets, storeroom and refrigerators locked.
Pipe-in music off
Lights off
Door lock
SUPPLIES AND STOCKS
LIQUORS
GIN
VODKA
RUM (light & dark)
WHISKEY
BOURBON
SCOTCH
WINE
TEQUILA
BRANDY
BEER
VERMOUTH
LIQUEURS NEED TO STOCK
AMARETTO (almond)
BLUE CURACAO (orange)
CHAMBORD (raspberry)
COINTREAU (orange peel)
CREME DE BANANA (banana)
CREME DE CACAO (chocolate)
CREME DE MENTE (mint)
FRANGELICO (hazelnut)
GALLIANO (herb)
FRUITS NEED TO BE STOCK
APPLES
BANANAS
CHERRIES
LEMONS
LIMES
ORANGES
PINEAPPLES
STRAWBERRIES
JUICES NEED TO BE STOCK
APLLE JUICE
CRANBERRY JUICE
GRAPE JUICE
LEMON JUICE
LIME JUICE
ORANG JUICE
PINEAPPLE JUICE
TOMATO JUICE
THANK YOU SO MUCH.
GODBLESS