bartender.ppt

1、Bartender,Training Manual,T,Bartender Training Manual,Table of Contents,INTRODUCTION,3,ALCOHOL AWARENESS,4,SANITATION,6,SAFETY,6,THE GUEST,15,PERSONAL APPEARANCE,18,Uniform,18,SUGGESTIVE SELLING,19,THE GREETING,21,TAKING THE ORDER,21,REGISTER OPERATIONS,23,BAR STATION SETUP,24,The Well,24,BACK STATI

2、ON SETUP,25,Hot Drink Station,25,ORDERING PROCEDURES,26,Category,26,Abbreviations,26,Serving Order,26,Service System,27,PREPARING DRINK ORDERS,28,Delivering and Serving Drinks,28,SERVICE TIME,30,LIQUOR LAWS,31,SERVICE WELL,32,Drink Basics,33,STANDARDIZATION OF BEVERAGE ORDERS,35,Preparing Drinks,35,

3、GLASSWARE,37,ICE,39,DRINK MAKING TECHNIQUES,40,Restaurant Name,1,8/01/2005,Bartender Training Manual,GARNISHES,45,CLOSING OUT A TABLE,47,Presenting the Check,47,The Farewell,48,Methods of Payment,48,OPENING, RUNNING, CLOSING DUTIES,49,BAR CLEANLINESS,50,END OF SHIFT RESPONSIBILITIES,51,BARTENDER SEC

4、URITY RESPONSIBILITIES,53,CHECK-OUT PROCEDURES,54,Over Rings or Voids,54,House Promo,55,Manager Promo,55,Employee Discount/Customer Discount,55,TIP POOL,57,PERFORMANCE STANDARDS,58,FRONT OF THE HOUSE PROCEDURES,62,CONCLUSION,63,Restaurant Name,2,8/01/2005,Bartender Training Manual,Introduction,Congr

5、atulations on your employment as a bartender at Restaurant Name! We willprovide you with the training you need to be successful. As a bartender youll be animportant part of each guests experience in our restaurant. We take great pride in ourquality beverages and friendly, responsive service. Our hig

6、h standards can only bemaintained through great people like you who share our values and desire to do the verybest job possible for our guests every day.,The guidelines listed on the following pages have been established to help you in youreffort to provide these qualities to our guests. Along with

7、the hands-on training you willreceive, this manual will provide answers to questions you may have regarding theoperating procedures for Restaurant Name.,Once again, welcome to the Restaurant Name Team!,Restaurant Name,3,8/01/2005,Bartender Training Manual,Alcohol Awareness,Alcohol Awareness is a gro

8、wing concern within the Hospitality,Industry nationwide. By recognizing the early signs of intoxication,monitoring your customers consumption, and treating them as youwould a guest in your own home; you fulfill your responsibility andprotect the guest.,To serve or not to serve?,By understanding and

9、fulfilling your responsibilities.Your Role:,Observe,MonitorReport,Assisted by the guidance and support of management.Your Managers Role:,Confirm,ConfrontResolve,Restaurant Name,4,8/01/2005,Bartender Training Manual,With adherence to the companys policies.,1. We will not knowingly admit obviously int

10、oxicated for underagecustomers to the bar.,2. We will not knowingly serve alcohol to an obviously intoxicated orunderage customer.,3. We will offer alternatives to alcohol.,4. We will create an atmosphere to promote responsible drinking.,5. We will make a reasonable attempt to prevent obviously into

11、xicatedcustomers from driving.,. . . We can accurately and confidently answer that very importantquestion.,Responsible service of alcohol requires a team effort.,Know and watch for the signs of intoxication. If there is any,question, avoid further service and report to a manager who willmake the fin

12、al decision and determine whether the guest shouldremain or leave.,If you know what it takes to get someone drunk, you can prevent itby monitoring their consumption and offering alternatives.,Do not allow drunks to come in, and do not allow intoxicatedguests to drive.,Hospitality is our business. Be

13、verage service is only one element.,Cooperation between employees and management allows us toexercise a degree of influence on the behavior of our customersthat will result in an atmosphere of responsible drinking.,This is just a portion of our company Alcohol Awareness program.A complete handbook w

14、ith certification test is provided atorientation.,Restaurant Name,5,8/01/2005,Bartender Training Manual,Sanitation,The responsibility of management and staff to protect the public fromfood borne illness is fundamental. A food borne illness is simply adisease that is carried, or transmitted, to human

15、 beings by food.Throughout your training, you will receive information concerningproper temperatures of food storage and serving, as well as, cleanlinessstandards, proper use of chemical cleaning, and disinfectant products. Itis our objective to operate the restaurant at the highest level ofcleanlin

16、ess and sanitation for the benefit of our customers andemployees.,Safety,In addition to a clean and sanitary environment, Restaurant Nameprovides a safe environment. One of our goals here at RestaurantName is to operate an accident-free restaurant. A safe restaurant takesteamwork and effort on every

17、ones part. Everyone who works withcleaning chemicals will receive training on the use of those products,and will be tested following the guidelines of OSHA HazardCommunication Standard, Title 29 Code of Federal regulations1910.1200.,Safety meetings will also be used to review information presented f

18、romthe initial training, and a safety representative will be selected for theEmployee Associate Board of Directors. Managements role is toprovide the daily monitoring of safe work practice developed fromthese meetings.,Whenever you see a potential hazard, or something you notice asunsafe, notify a m

19、anager immediately.,Here is a list of guidelines to follow for safety and sanitation:,Major cause of food borne illness -,Food left in the danger zone of 40 to 140 for four or more hours.Keep all foods out of the danger zone of 40 to 140.,Restaurant Name,6,8/01/2005,Bartender Training Manual,Keep ho

20、t foods hot, and cold foods cold.,Handle foods quickly during delivery, and put refrigerated andfrozen foods away as soon as possible.,Sloppy personal hygiene habits will not be tolerated.Do not prepare food a day or more before serving.Do not serve food that is not completely cooked.,Thaw foods in

21、refrigerator, microwave, or under cold running,water for not more than 2 hours, followed immediately by cooking.,Avoid preparing food in advance, unless absolutely necessary.,Inspect Foods thoroughly for freshness and wholesomeness uponreceipt, cooking, and serving.,Only use sanitized equipment and

22、table surfaces.,Always wash your hands after you -,Smoke, eat, use the restroom; touch money, raw foods, or yourface, hair or skin; cough, sneeze, or blow your nose,Comb your hair, handle anything dirty,Before and after taking a break,Dispose of waste properly -,Take garbage out frequently.,Keep gar

23、bage areas clean and sealed.,Clean and sanitize garbage cans regularly.,Store soiled linen in a laundry bag or non-absorbing container.,Restaurant Name,7,8/01/2005,Bartender Training Manual,Keep insects and animals out by -,Keeping doors closed.,Taking garbage out frequently and keeping garbage area

24、s clean.Report any holes where an animal can enter.,Do not provide a free meal for any animals.,Handle ice and tableware properly -,Use clean scoops or tongs to pick up ice; do not use hands or glass.Store scoops or tongs in a clean container, not in the ice.Do not store any food or beverage in the

25、ice.,Avoid touching food contact surface with dishes, utensils, etc.,Avoid cross contamination from one food item to another -,Keep separate cutting boards for raw and cooked foods.Never mix leftovers with fresh food.,Store fresh raw meats, poultry, and fish on lowest racks.Sanitize thermometers aft

26、er each use.,When thawing raw foods in the refrigerator, place them on thelowest shelf.,Store foods and equipment properly -,Cover, label, and date foods in storage.Do not store food in open cans.Store new foods behind old ones.,Store food off the floor and away from the wall.,Restaurant Name,8,8/01

27、/2005,Bartender Training Manual,Check temperatures of refrigerators and freezers daily.,Defrost freezers as necessary. Frost build up causes freezers towarm up.,Dry goods and storage areas should be cool and dry for goodstorage.,Do not store food or equipment under exposed server lines.Keep storage

28、areas clean.,Store all equipment so that dust cannot settle on it.Store chemicals and pesticides separately from food.,When cleaning stationary equipment -,Unplug equipment, and make sure hands are dry.Disassemble.,Wash removable parts in dish machine, or three-compartment sink.Wash and rinse statio

29、nary parts.,Sanitize food contact surfaces with sanitizer.,Air dry before reassembling, without touching food contactsurfaces.,Preventing falls -,Wipe up spills immediately.Use wet floor signs.,Wear shoes with non-skid soles and heels.Keep isles and stairs clear.,Walk, and do not run.,Follow establi

30、shed traffic patterns.,Restaurant Name,9,8/01/2005,Bartender Training Manual,Do not carry anything that blocks your vision.Keep drawers closed.,Use ladders properly; never use chairs, tables or boxes. Do notstand on top of ladder, and do not over reach.,Use handrails on stairs.,Turn lights on to see

31、.,Never run in the kitchen. The floor may be wet.,Never leave anything on the floor including ice from the icemachine.,Preventing electric shock -,Never touch electrical equipment with wet hands, or whilestanding in water.,Unplug equipment before cleaning or disassembling, to avoidshock.,Do not yank

32、 plugs out by cord. This can cause damage to thecords, which may then cause shocks.,Report damaged and worn plugs and cords to your supervisor.,Lift Properly -,Plan it. Do you need help? Could you use a cart? Where is itgoing? Which route is best?,Get ready. Spread feet apart, shoulder width. Put on

33、e food slightlyin front of the other for a good support base. Squat down with backstraight and head up. Do not bend over from the waist! Grip theobject firmly with both hands. Keep elbows and arms close tobody. Tuck in chin. If lifting a tray, squat down alongside the trayand slide the tray onto you

34、r shoulder and hand.,Restaurant Name,10,8/01/2005,Bartender Training Manual,Lift it! Straighten your knees slowly and smoothly to a stand.,Avoid doing this in a quick or jerky manner. Do not lift and twistat the same time.,Move it! Keep object close to you. To change position, move yourfeet and enti

35、re body. Do not twist from the waist. Look where youare going and call out coming through as needed.,Set it down! Bend your knees slowly and smoothly. Slide load intoplace; watch your fingers and toes.,Moving a cart properly:,Push rather than pull.,Spread feet wide, one in front of the other with yo

36、ur front kneebent.,Keep back straight.,Slowly push into the cart with your body weight, using your legmuscles to do much of the pushing.,Push slowly and smoothly. Avoid sudden motions or twisting yourback.,Preventing Cuts -,Know how to operate equipment.,Pay attention when using sharp equipment. Nev

37、er touch edges ofsharp blades.,Use guards when provided on equipment.Use tampers to push food into equipment.Turn equipment off before adjusting.,No loose sleeves, ties, or dangling jewelry should be by equipmentUse knives carefully.,Restaurant Name,11,8/01/2005,Bartender Training Manual,Carry dishe

38、s and glassware carefully.,Sweep up broken glass; do not use your hands.,Use special container to dispose of broken glass, dishes, and othersharp objects.,Remove can lids entirely from cans, then dispose of them.,Preventing burns -,Pay attention when working around hot equipment.,Use dry potholders

39、or towels when handling hot equipment. Wet ormoist towels will serve as conductors of heat.,Keep pot handles turned in from the edge of the range and openflames.,Avoid overfilling containers with hot foods.Get help lifting heavy pots of hot foods.,Open lids of pots and doors of streamers away from y

40、ou, and do soslowly, to avoid a steam burn.,Stir foods with long-handled spoons.Warn others of hot surfaces.,Let equipment cool before cleaning, and do not use wet rags.,Do not put icy frozen foods into the fryer. Put foods slowly into thefryer and stand back to avoid being splattered.,Strike match

41、before turning on gas equipment, to avoid a flare-up.Wear closed-toe and closed-heel shoes that do not absorb liquids.Warn guest of hot dishes.,Restaurant Name,12,8/01/2005,Bartender Training Manual,Preventing fires -,Smoke only where allowed.,Do not turn your back on hot fat, as it may burst into f

42、lames.,Keep equipment and hoops from grease build up because greasecauses many food service fires.,Do not set the fryer at too high a temperature.,Store matches in a covered container, away from heat.Keep garbage in covered container, away from heat.,Store chemicals away from heat because many chemi

43、cals areflammable.,Safe chemical handling -,Do know where the material safety data sheets are posted, and readthem.,Do read the labels of all products, before you use them.,Do follow the directions for proper storage, handling, and use forall chemicals you use.,Do ask your supervisor any questions o

44、r concerns you may haveabout using a certain products.,Do know how to call for medical help, in case of an emergency.Do not ever mix chemicals together.,Do not store chemicals in unmarked containers.,Do not store chemicals in or close to food storage, preparation, orserving areas.,Do not leave aeros

45、ol spray containers near heat or spray close to anopen flame.,Restaurant Name,13,8/01/2005,Bartender Training Manual,Do not dispose of any empty chemical container until you havechecked on the label for how to do so.,Reading the MSDS (Material Safety Data Sheets) -,Read product name.,Fire hazard - e

46、xplains if the product can catch fire or explode.,Health hazards - explains effects of over exposure and first aidprocedures.,Spill precautions explains steps to take in case of spills.,Special protection - describes any special measures, such as,goggles and rubber gloves, used to decrease exposure

47、and risk.,Restaurant Name,14,8/01/2005,Bartender Training Manual,The Guest,Never underestimate the importance of a guest!,A guest is not dependent upon us - we are dependent upon him (orher).,A guest is NEVER an interruption of our work - he is the purposeof it.,A guest does us a favor when he comes

48、 here - we are not goinghim a favor by serving him.,A guest is part of our business - not an outsider.,A guest is not a cold statistic - he is a flesh and blood humanbeing with feelings and emotions, like our own.,A guest is a person who brings us his wants - it is our job to fillthose wants.,A gues

49、t is deserving of the most courteous and attentive treatmentwe can give him.,A guest is the lifeblood of Restaurant Name.,You Must Be Able To Serve Many Different Types Of Guests,To make appropriate selling suggestions, and give good service, it ishelpful to recognize and know how to handle all type

50、s of guests. Forexample,The Timid Guest:,The Aggressive Guest:,Genuine interest and patient,understanding will put this type of guestat ease. Even a comment on the weathercan make him feel at home.,This type must be handled in acourteous and businesslike manner.Kindness and politeness can oftenchang

51、e him into a steady andappreciative customer.,Restaurant Name,15,8/01/2005,Bartender Training Manual,The Fussy Guest:,The Over-Familiar Guest:,The Guest who is Alone:,The Noisy Trouble-maker:,The Blind Guest:,This is one of the hardest guests toplease. Try to stay one step ahead ofhim by learning th

52、e things that irritatehim. Be sure to have everything justright, before serving the fussy guest.Remember all of the little things the,fussy guest especially likes, even whenthey may seem peculiar to the averageperson.,Be courteous, dignified, and avoid longconversations. Stay away from the table,exc

53、ept when actual service is needed.Never try to give a wisecrack answer toa smart remark. You will only cheapenyourself and lower yourself to the samelevel as the rudeness of the guest.,Dont call attention by asking if he isalone. Seat him where he can see whatis going on. The guest may be lonelyand

54、want someone to talk to. Be,friendly, but dont neglect other guests.With nobody to talk to, time seems long,so serve as quickly as possible. This,could be your most critical guest.Dont be drawn into arguments. Speaksoftly. Dont antagonize. Refuse toparticipate in criticism of management,the establis

55、hment, or other personnel.Seat blind people with a dog so that thedog will not be noticed. Never hoverover blind customers. Always stand nearenough to help if needed. Issue menus inBraille to the blind guest. Always makea blind customer feel appreciated andimportant.,Restaurant Name,16,8/01/2005,Bar

56、tender Training Manual,Guest with hand or arminjuries/disability:,Seat as quickly as possible. Be helpful,ask if you may assist them, but do not betoo eager. Be considerate; do not call,attention by hovering. Seat wheelchairguests at a table on ground level do notblock an aisle. Always make a disabl

57、edguest feel important and accommodated.,Restaurant Name,17,8/01/2005,Bartender Training Manual,Personal Appearance,Your overall image is our image. You make a distinct impression oneach of our guests. The image you create can enhance or detract fromour overall concept and the way our Restaurant is

58、perceived in theminds of the guest. You are entrusted with handling our guests needsand must, therefore, reflect cleanliness and wholesomeness at all times.Always remember . . .,You are responsible for keeping your uniform neat and clean at alltimes. There is no excuse for reporting to work out of u

59、niform.,Do not wear scented lotion on your hands, as it clings to glassware.A smile is part of your uniform.,At no time will employees chew gum or eat while in the publicareas of our store.,Do not report to work with an un-pressed or dirty uniform, or un-kept hair.,Uniform,When you walk through the front door of the Restaurant, YOU AREON.” You will be informed of the uniform requirements when you startwith us. Your designated uniform also includes a CONTAGIOUS,ENTHUSIASTIC ATTITUDE. You are required to enter the buildingfor your shift in FULL UNIFORM. You are also required, when you