FOOD AND BEVERAGE
BAR BACK
Task 1: Clock In/Sign In and Collect Keys
STEPS
1) Clock in.
HOW TO’S
a) Upon arrival at
the property,
clock in at
security and/or
appropriate
department.
HINTS
Be punctual always.
STANDARDS
Shift begins one
hour before opening
of bar.
Report for duty at
least 30 minutes
before shift begins.
Enter through the
designated area.
2) Collect keys.
a) Sign for assigned
keys in the
designated area
according to
property
standards.
.
Keys collected for
bar assigned only.
a) Sign your name
on attendance
record.
If a pencil is used, it
can be erased.
Pen used and
photo identification
card displayed.
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FOOD AND BEVERAGE
BAR BACK
Task 2: Collect Requisitioned Items and Stock the Bar
STEPS
1) Gather empty
bottles.
2) Deliver empty
bottles to storeroom.
HOW TO’S
HINTS
a) Place bottles in an
empty liquor
cardboard box.
STANDARDS
Bar properly stocked
before it is opened.
b) If the box is
heavy, place it on
a trolley.
When trolley is
required, collect from
bar storeroom or food
and beverage
storeroom.
a) Push empty
bottles on a
trolley to the
storeroom.
For a small supply of
bottles, use a 2 wheel
trolley; for a large
supply, use a 4 wheel
trolley.
b) Deliver the bottles
to the storeroom
clerk.
3) Collect and check
requisitioned
items.
a) Collect a full
bottle of liquor for
every empty
bottle returned.
Requisition form
submitted the day
before.
b) Check liquor
bottles to ensure
that they have the
correct tags on
them.
c) For each item
received, place a
tick against the
item on the
requisition form.
4) Sign requisition
form.
a) Use a pen and
write legibly.
Liquor bottles not
tagged are not
considered to be
owned by the
property.
Pen used.
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FOOD AND BEVERAGE
BAR BACK
Task 2: Collect Requisitioned Items and Stock the Bar
(continued)
STEPS
HOW TO’S
HINTS
STANDARDS
b) Retain a copy of
the beverage
requisition form.
5) Transport and
store requisitioned
items.
a) Place liquor, wine
and other bottled
items that are not
issued by the case
in an empty
cardboard box
containing
dividers.
Individual bottled
items are placed in
boxes with dividers to
avoid breakage.
b) Place other
requisitioned
items on the
trolley and
transfer them to
the bar.
If there is sufficient
space on the trolley,
proceed immediately
to the food storeroom.
c) Place bottles in
the bar storeroom
or cupboard. In
cases where there
are no cupboards,
place bottles on
display shelves.
Stocking the bar
before it is opened
would allow the
bartender to have the
necessary supplies in
order for the bar to
run efficiently.
d) Lock the
storeroom
cupboards or
display shelves.
Stocking the beer
cooler with beer and
wine before the bar
opens allows the
drinks to chill before
serving.
All bottles labeled.
Bottled beverages
would take about 1½
hours to 2 hours to
cool in the beer/bottle
cooler.
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FOOD AND BEVERAGE
BAR BACK
Task 2: Collect Requisitioned Items and Stock the Bar
(continued)
STEPS
HOW TO’S
HINTS
STANDARDS
Placing bottled
beverages on ice
allows them to cool
at a faster pace.
6) File requisition
forms.
a) Place requisition
form(s) in the
filing cabinet.
7) Proceed to food
storeroom.
a) Report to the food
storeroom clerk.
8) Collect and check
requisitioned
items.
a) Receive items
according to the
requisition form.
b) For each item
received, place a
tick against the
item on the
requisition form.
9) Sign requisition
form.
a) Use a pen and
write legibly.
Pen used.
b) Retain a copy of
the requisition
form.
10) Transport and
store food items.
a) Place food items
on trolley and
take them to the
bar.
Make a second trip to
the food storeroom, if
necessary.
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FOOD AND BEVERAGE
BAR BACK
Task 2: Collect Requisitioned Items and Stock the Bar
(continued)
STEPS
HOW TO’S
b) Store food items
in their
appropriate
places, e.g.
cupboards or
cooler, using the
first in, first out
(fifo) system. For
example, new
items should be
placed at the back
of the cupboard
and older items
should be placed
in front.
11) File requisition
forms.
a) Place copies of
requisition form
(s) in filing
cabinet.
12) Proceed to supply
storeroom.
a) Report to the
supply storeroom
clerk.
13) Collect and check
supplies.
a) Receive items
according to the
requisition form.
HINTS
Do not store food
items in cases, as
boxes tend to attract
roaches and other
insects.
STANDARDS
Fifo system used
(first in, first out).
Paper condiments
stocked to par.
Sufficient supplies
should be ordered to
last for at least 2
weeks to 1 month,
based on the size of
the operation.
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FOOD AND BEVERAGE
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Task 2: Collect Requisitioned Items and Stock the Bar
(continued)
STEPS
14) Transport and
store supplies.
HOW TO’S
HINTS
STANDARDS
a) Place
requisitioned
items on the
trolley and
transfer them to
the bar.
b) Store items in
their appropriate
places.
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FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening
STEPS
1) Check bar for
cleanliness.
HOW TO’S
a) Inspect the entire
bar to ensure that
it is clean.
HINTS
Bar should be free
from unpleasant
smells.
Bar and all related
equipment/utensils
cleaned according to
health code
standards.
Number of glasses
would depend on the
size of the bar, the
size of the hotel and
the turnover of
business.
Stocked to par.
b) If bar is not clean,
refer to tasks 8 to
29.
2) Check glass
supply.
a) Inspect glasses to
ensure that:
there is an
adequate
supply;
they are
properly
cleaned and
polished.
3) Secure ice.
a) If there is an ice
machine behind
the bar, fill the
bus pan or ice pail
with ice, using an
ice scoop and
pour the ice in the
ice sinks.
b) If there is no ice
machine behind
the bar or in the
bar storeroom,
roll the ice caddy
to the nearest ice
machine in the
kitchen.
STANDARDS
Cleaned and
polished.
No cracks, marks or
chips.
If there are
insufficient glasses,
No shortage for
secure additional ones service.
from the kitchen or
the bar storeroom.
Glasses inverted on
plastic mesh.
Only use bus pan or
ice pail for
transferring ice from
the ice machine.
No shortage for
service.
Ensure that there is
ample ice at the start
of the shift for the
anticipated business.
No hands, glasses or
other objects used to
scoop ice.
Ice scoop used.
Ice fresh and clean.
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FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
c) Fill the ice caddy
with ice using the
ice scoop.
4)
Prepare mixes.
d) If the hotel has its
own icehouse,
collect sufficient
bags of ice and
empty them into
the ice caddy.
Some properties have
their own icehouse
where the ice is made
and bagged.
e) Return the ice
caddy to the bar
and fill the sinks
with ice, using an
ice scoop.
Do not over pour ice
in ice bin.
No debris.
Ensure that mixing
containers are clean
before use.
Mixes stored in beer
coolers/reach ins in
plastic containers.
a) Check par stock
for the following
mixes:
Sweet „n Sour
Bloody Mary
Piña Colada
Bahama Mama
Goombay
Smash
Fruit Punch
Yellow Bird
Bosa Nova
b) Bring mixes to
par level by
replenishing in
accordance with
hotel recipe
standards.
All mixes fresh.
New mixes never
added to old mixes.
All containers clean.
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FOOD AND BEVERAGE
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Task 3: Prepare Bar For Opening (continued)
STEPS
HOW TO’S
c) Place the bottled
mixes in beer
cooler/reach in or
on ice.
5) Report spillage/
spoilage.
a) Verbally inform
bartender/
beverage manager
of any occurrence
of spillage/
spoilage.
6) Prepare juices.
a) Check par stock
for the following :
HINTS
STANDARDS
All mixes in place for
each workstation.
Pineapple Juice
Orange Juice
Lemon/Lime
Juice
Grapefruit Juice
V8 Juice
Cranberry Juice
Beef Bouillon
b) Bring juices up to
par level by
replenishing in
accordance with
hotel recipe
standards.
c) Place juices in
beer cooler/reachin or on ice.
9
FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
STEPS
HOW TO’S
7) Set up food
condiment caddy.
a) Arrange
condiments in the
condiment caddy
e.g.: lemon twist,
orange, sliced
lemon and lime,
cocktail cherries,
olives and onions.
HINTS
All condiments are
placed in separate
compartments.
STANDARDS
Items neatly
arranged.
Left over orange,
lemon and lime
discarded at the end
of the shift.
Cherries, olives and
onions checked daily
for freshness.
8) Position food
condiment caddy.
a) Place the food
condiment
caddies at the
service stations.
9) Set up bar aide
caddy.
a) Place coasters,
cocktail napkins,
stirrers, sip
straws, long
straws, toothpicks, cocktail
umbrellas
(parasols) and
cocktail swords in
bar aide caddy.
10) Position bar aid
caddy.
a) Place bar aide
caddies on bar
counter every 8 to
10 feet.
11) Set up
preparation/work
station.
a) Place plastic mesh
on bar counter.
Discard damaged
condiments.
Bar aide caddy
neatly arranged.
No tears, wrinkles,
spots or stains.
Plastic meshes
approximately 3 feet
by 1 foot.
Work station is close
to juices and ice
sinks.
b) Turn down shot/
jigger glasses and
cocktail shakers
on plastic mesh.
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FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
c) Rest cocktail
spoons, strainer,
bottle opener, can
opener, cork
screw, ice tong,
salt and sugar
rimmer on the
plastic mesh.
d) Place master bar
mat on plastic
mesh, positioned
to the inside edge
of the bar counter.
e) Place blender in
correct position
on bar sink
counter.
Ensure that blender is
in good condition.
f) Place filled salt
and peppershakers, one
bottle of Tabasco
Sauce, Lea and
Perrins Sauce and
Angostura Bitters
on plastic mesh.
g) Place 3 to 4 cans
of every brand of
soda on the plastic
mesh in the
following order:
club soda, tonic
water, ginger ale,
7-up, coca cola or
Pepsi cola, diet
coke or diet Pepsi.
These are set up in
bars where there are
no fountain sodas or
bar guns.
If the bar has a bar
gun/fountain, it must
be located near the
workstation.
11
FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
HOW TO’S
STEPS
HINTS
STANDARDS
h) Secure a supply of
clean bar towels
from the linen
room. Tie one
securely on the
towel holder for
drying hands.
i)
Place the other
towels in the
cupboard.
12) Check soda syrup
supply.
a) Lift the container
of syrup to
determine its
weight.
13) Check Co2
supply.
a) Inspect the
pressure gauge on
the Co2 tank to
determine
whether it has
sufficient supply.
14) Set up drink
menu.
a) Place menus next
to each bar aide
caddie on bar
counter.
15) Check computer
paper supply.
a) Ensure that there
is adequate supply
of computer paper
for printing
checks.
16) Set up ashtrays.
a) Collect clean
ashtrays and
inspect them for
cleanliness and
damage.
A full tank contains
approximately 5
gallons of syrup.
A reserved supply of
syrup kept in the
bar.
A reserved Co2 tank
kept in bar store
room or behind the
bar.
Ashtrays clean, dry,
free of chips, cracks
and debris.
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FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
STEPS
HOW TO’S
b) Place ashtrays in
the centre of the
bar counter
between every
other stool.
HINTS
STANDARDS
Where logo matches
are provided, leave
open in the form of a
tent. ( popped up
position.)
c) Place a book of
matches on the
edge of each
ashtray.
17) Prepare
garnishes.
Lemon/Lime Wedges
Six to eight wedges
per lemon.
a) Cut the ends off.
Ends cut off.
b) Cut in half
lengthwise.
c) Cut a slit in the
centre of each.
d) Cut each half
lengthwise to get
6 to 8 wedges of
lemon or lime,
depending on the
size of the lemon
or lime.
e) Store in
condiment tray.
Lemon/Lime Twists
f) Place lemon/lime
on cutting board
and cut the ends
off.
Garnishes prepared at No shortage for
the work station.
service.
g) Firmly hold the
lemon on the
cutting board with
one hand.
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FOOD AND BEVERAGE
BAR BACK
Task 3: Prepare Bar For Opening (continued)
HOW TO’S
STEPS
18) Set up snacks.
HINTS
STANDARDS
h) Using a paring
knife, cut off
portions of the
peel.
Avoid peels from
getting wet.
Knife used carefully
to prevent accidents.
Prepare 4 – 5 lemons
at a time.
Condiment caddies
have no build-up.
i)
Amount of garnishes
prepared to
anticipated business
needs.
Caddies kept
covered.
Ensure that there is
an adequate supply of
snacks for the
duration of the shift.
All public bars
supplied with
snacks, according to
hotel’s standard.
Store in
condiment
caddies.
a) Collect clean
snack bowls and
inspect them for
cleanliness and
damage.
b) Place snacks in
bowls.
c) Rest snack bowls
on shelf behind
the bar.
14
FOOD AND BEVERAGE
BAR BACK
Task 4: Set Up Liquor
STEPS
1) Prepare liquor
bottles for
display.
2) Set up liquor
display.
HOW TO’S
HINTS
STANDARDS
a) Remove liquor
bottles from
storage cupboard.
Only premium and
name brand liquor
are displayed.
b) Wipe each bottle
with a clean,
slightly damp
cloth.
Liquor set up neatly
and in order.
c) Remove bottle
caps and replace
with posi pourers.
Ensure that posi
pourers are clean on
the outside and free
from sugar buildup on
the inside.
a) Place one bottle
of each premium
and brand name
liquor on the shelf
with the label
facing the guest.
Start at the left
end of the shelf,
moving right.
Place the liquors
in the following
order:
Ensure that shelves
and wells are clean.
Hard liquor:
Vodka
Gin
Rum
Scotch
Rye
Bourbon
Brandy
Check that each bottle
has the correct
inventory control
sticker for the outlet.
In cases where bars
are designed with two
sided shelves, a
complete set of liquor
would be displayed on
both sides of the
shelves
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FOOD AND BEVERAGE
BAR BACK
Task 4: Set Up Liquor (continued)
STEPS
HOW TO’S
Apperatives:
Sherry
Bristol Cream
Dry Sack
Tio Peppi
Hunting Port
Harvy Port
Dubonnet
Campari
Fernet Branca
Pernod
Liqueurs
Tia Maria
Benedictine
Banana Liqueur
3) Stock the well.
HINTS
Ensure that all bottle
seals are in tact,
including previously
opened bottles.
STANDARDS
In large properties,
each bar has a
different colour code
system.
All liquor bottles
have the correct
inventory control
sticker.
One to one and a
half inch posi pourer
on liquor bottles.
a) Place the bottles
of pouring brand
liquor in the well
in the following
order from left to
right:
Vodka
Gin
Rum
Scotch
Rye
Bourbon
Brandy
b) Place one bottle
each of sweet and
dry vermouth,
grenadine and
simple syrup
(boiled sugar and
water) in the well.
16
FOOD AND BEVERAGE
BAR BACK
Task 5: Attend Roll Call and Briefing Meeting
STEPS
HOW TO’S
HINTS
1) Inspection of
uniform and
personal hygiene.
a) Form a line by job
categories:
If you are late for/or
miss roll call and
briefing meeting, you
will miss very
important information
that will help you in
your job.
Bar Back
Bar Waitress
Bartender
STANDARDS
Attendance at roll
call meeting is
mandatory.
Roll call and briefing
conducted as per
hotel’s standard.
Be on time.
b) Answer to your
name when called
by the person
conducting the
meeting.
Never answer for
another person.
Speak clearly.
c) Remain standing
while the person
conducting the
meeting observes
the following:
hair
Wash and get
professional haircuts
and grooming
regularly.
face
Facials if necessary.
mouth
Schedule regular
dental appointments.
ear
Hair free of dirt and
particles and well
groomed to the
standard of the bar.
Face free of dirt,
properly washed and
groomed to the
standard of the bar.
No facial hair other
than moustache.
Mouth and teeth
fresh smelling and
clean.
Free from wax and
soap scum.
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FOOD AND BEVERAGE
BAR BACK
Task 5: Attend Roll Call and Briefing Meeting (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
Earrings worn by
females only to the
standard of the
hotel.
d) Clothing:
uniform shirt/
blouse
Ensure that uniform is
clean and wrinkle
free.
Cloths free of dirt,
stains and smelling
fresh.
Clothes pressed and
properly fitting to
bar standard.
uniform jacket
uniform
trousers/pants
or skirt
panty hose
Panty hose wrinkle
free and the
appropriate colour.
No runs and holes.
socks
Wear the right colour
socks.
Coloured socks as
per bar’s standard.
shoes
Wear comfortable
shoes. Rubber sole is
better suited for the
bar, to help prevent
accidents. Never
allow shoe heals to
wear down.
Shoes polished and
neatly fitting.
apron
Aprons clean and
wrinkle free.
Apron free from dirt
and stains.
ties
Ties clean and
wrinkle free
Ties free from dirt
and stains.
name tags.
Name tag is worn so
employees can be
easily identified.
Name tag worn at all
times.
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FOOD AND BEVERAGE
BAR BACK
Task 5: Attend Roll Call and Briefing Meeting (continued)
STEPS
HOW TO’S
e) Hands and nails.
f) Jewelry:
bracelet
finger ring
earring
chain
watch
2) Presentation of
working utensils.
a) Continue standing
while the person
conducting the
meeting examines
the following:
pen (2)
HINTS
STANDARDS
Ensure that all dirt is
removed from nails.
Nails free from dirt
and properly
manicured.
Always wash hands
thoroughly after
smoking cigarettes
and using the restroom.
No fingernail polish.
Excess jewelry can
take away from the
appearance of the
uniform in the bar.
Jewelry worn in
moderation and to
standard of the bar.
No sculptured nails.
Working utensils on
person at all times.
Pens with company
logo used.
Check pens for leaks. Pens writing clearly.
Ink marks can damage
uniform and
Black or blue ink
presentation.
only.
pad
Pad neat and tidy.
No pen marks or
ragged edges.
matches
Matches dry.
other specialty
working utensils
19
FOOD AND BEVERAGE
BAR BACK
Task 5: Attend Roll Call and Briefing Meeting (continued)
STEPS
HOW TO’S
3) Receive final
instructions
regarding station
assignments.
a) Listen to person
conducting
meeting give
information on the
status of the
station assignment (s) as
follows:
HINTS
In the event that
another bartender
does not report to
work, additional
assignment and/or
reassignments
are necessary.
STANDARDS
Listen attentively.
Take written notes.
station
assignment
remains the
same
assign additional
tables
reassign another
station.
b) Write information
on note pad.
4) Receive
information
regarding special
activities, events,
bar updates etc.
a) Listen to the
person conducting
meeting inform of
special activities,
events and update
such as:
holidays
special days
groups
V.I.P ‟s
memo
b) Write information
on pad.
Do not write
information in your
hand.
If a customer asks a
question and you
don‟t know the
answer, take personal
responsibility to find
the correct answer.
”Never say you don‟t
know”.
Listen attentively.
Written notes taken.
Everyone should have
proper service, but
V.I.P‟s should be
given special
attention.
Ask questions for
clarification.
20
FOOD AND BEVERAGE
BAR BACK
Task 5: Attend Roll Call and Briefing Meeting (continued)
STEPS
5) Presentation of
day‟s specialty.
HOW TO’S
a) Observe while the
bartender shows
and explains the
days special:
size
portions
ingredients
preparation
preparation time
accompaniments
price.
HINTS
When you are
unaware of the days
special, you cannot
sell it properly.
STANDARDS
Listen attentively.
Written notes taken.
Ask questions for
clarification.
b) Write information
on pad.
6) Taste the day‟s
special.
7) Receive
instructions
regarding “out of
stock” items.
a) Use a straw to
sample the
special.
Pour small amount in
a sampling cup.
b) Comment on the
taste of the
special.
Give constructive
comments.
a) Listen to the
designated
person(s) give a
listing of bar
items not in stock.
b) Write the list on a
note pad.
8) Briefing of items
to be “up sold”.
a) Listen to the
designated person
advising of the
menu and bar
items to be “up
sold”.
“Up sold” items are
to be heavily
promoted throughout
the shift.
Listen attentively.
Written notes taken.
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FOOD AND BEVERAGE
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Task 5: Attend Roll Call and Briefing Meeting (continued)
STEPS
9) Voicing of staff
views, concerns,
congratulations
etc.
HOW TO’S
HINTS
a) Listen to the
person conducting
the meeting or the
appropriate
person(s), inform:
staff views
concerns
congratulations
grievances
comment cards
new ideas for
service
birthdays
anniversaries
STANDARDS
Listen attentively.
Voice clear.
Show respect to the
speaker.
Written notes taken.
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FOOD AND BEVERAGE
BAR BACK
Task 6: Take Position at Assigned Station
STEPS
1) Stand behind the
bar.
HOW TO’S
HINTS
a) Position yourself
in the appropriate
location.
No slouching. No
reading magazines,
newspapers, etc.
No gossiping and
small talk. No
gathering around the
cashier‟s station.
No chewing of gum
and other food items.
b) Stand in an erect
position and be
alert.
STANDARDS
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FOOD AND BEVERAGE
BAR BACK
Task 7: Maintenance of Bar Throughout Shift
STEPS
HOW TO’S
1) Clean ashtrays.
a) See Task 11.
2) Clean glassware.
a) See Task 9.
3) Clean bar top.
a) See Task 18 step
2.
4) Clean floor.
a) See Task 28.
5) Empty garbage
bin.
a) Take garbage bin
to the designated
area.
HINTS
STANDARDS
If garbage does not
have wheels, place it
on a trolley.
b) Cover the garbage
bin with a lid or
tie the garbage
liner. If liner
cannot be tied,
cover garbage
with another liner.
c) Lift the liner out
of the bin and
throw it into the
garbage
receptacle.
d) If the garbage bin
is too heavy to
lift, ask for help.
Turn the garbage
bin down,
allowing the
garbage to fall
into the garbage
receptacle.
e) Return garbage
bin to the bar and
place a clean
garbage liner in
the bin.
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FOOD AND BEVERAGE
BAR BACK
Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
6) Clean up broken
glass.
HOW TO’S
HINTS
STANDARDS
From the counter:
a) Pick up larger
pieces of glass
and throw in the
garbage bin.
b) Wipe smaller
pieces of glass
from the bar
counter with a
disposable bar rag
and dispose of
rag.
From the ice sink:
a) Discard the entire
ice supply.
b) Thoroughly wash
out the ice sink.
c) Replace with
fresh ice.
From the floor
a) Sweep broken
glass in dust pan
and throw in
garbage bin.
25
FOOD AND BEVERAGE
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Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
HOW TO’S
7) Restock paper
condiments and
products.
a) Replenish paper
condiments and
products
periodically to
bring to par level.
8) Restock ice.
f) If there is an ice
machine behind
the bar, fill the
bus pan or ice pail
with ice, using an
ice scoop and
pour the ice in the
ice sinks.
g) If there is no ice
machine behind
the bar or in the
bar storeroom,
roll the ice caddy
to the nearest ice
machine in the
kitchen to collect
ice.
9) Restock liquor.
HINTS
STANDARDS
Only use bus pan or
ice pail for
transferring ice from
the ice machine.
No shortage for
service.
Ensure that there is
ample ice at the start
of the shift for the
anticipated business.
No hands, glasses or
other objects used to
scoop ice.
Ice scoop used.
Ice fresh and clean.
a) As bottles become
empty, remove
from the shelf or
well, detach the
posi pourer. Place
empty bottles in
the designated
area behind the
bar. Retrieve a
full bottle of the
item from the
cupboard and
place the posi
pourer on it.
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FOOD AND BEVERAGE
BAR BACK
Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
10) Replenish draft
beer.
HOW TO’S
HINTS
STANDARDS
a) Disconnect empty
container from the
Co2 and the beer
line.
b) Remove empty
can and place in
storeroom or
designated area.
c) Replace with a
full can of draft
beer.
11) Restock wine/
champagne.
a) Place empty
bottles in the
designated area.
b) Retrieve a full
bottle from the
bar storeroom or
cupboard.
c) Place it on the
shelf or in the
beer cooler/
reach-in.
12) Restock can/
bottle beer.
a) Observe the
quantity of beer in
the beer cooler/
reach-in.
When there are less
than a dozen beers in
the cooler, replenish
automatically.
Beer replenished
based on volume of
business and to
company standard.
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FOOD AND BEVERAGE
BAR BACK
Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
13) Restock mixes/
juices.
HOW TO’S
HINTS
STANDARDS
a) Check par stock
for the following
juices:
Pineapple
Orange
Lemon/Lime
Grapefruit
V8
Cranberrry
Beef Bouillon
b) Bring juices up to
par level by
replenishing in
accordance with
hotel recipe
standards.
c) Place juices in
beer cooler/ reach
ins or on ice.
14) Restock can
sodas.
a) Check par stock.
b) Bring sodas up to
Par level by
replenishing with
sodas.
15) Restock syrup.
A minimum of 6 of
each type of soda
should be maintained.
a) Check weight by
lifting the bag in
the box.
b) When the bag in
the box is empty,
disconnect the
Co2 and syrup
line.
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FOOD AND BEVERAGE
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Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
c) Remove empty
bag from the box
and place in the
storeroom or
designated area.
d) Replace the bag
with a full one.
16) Replenish
product in frozen
drink machine.
a) Inspect the gauge
to determine the
quantity level of
frozen mix.
or
b) Manually lift the
cover off the
machine and look
inside to verify
the quantity level
of frozen mix.
c) When the quantity
reaches the
minimum level,
based on
operating
standard, retrieve
pre-mixed product
from cooler and
pour into frozen
drink machine.
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FOOD AND BEVERAGE
BAR BACK
Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
17) Monitor Co2
supply.
HOW TO’S
HINTS
STANDARDS
a) Inspect the
pressure gauge to
determine
whether there is
sufficient supply
of Co2.
b) When the tank is
empty, disconnect
the Co2 gauge
and line.
c) Place empty tank
in its designated
area.
d) Connect a full
tank of Co2 to the
line and pressure
gauge.
18) Mop spills from
floor.
a) Collect cleaning
equipment and
supplies:
bucket/wringer
mop
b) Fill bucket with
warm water.
c) Place mop in
bucket and wring
out excess water.
d) Mop spill from
floor.
e) Rinse the mop in
the bucket.
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FOOD AND BEVERAGE
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Task 7: Maintenance of Bar Throughout Shift (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
f) Wring excess
water from mop
and dry the floor.
g) Return cleaning
supplies to the
storage area.
20) During busy
periods:
a) Assist the
bartender with
general duties as
required, in
accordance with
the hotel‟s
standards.
Consult the Bartender
when difficulties or
problems arise.
31
FOOD AND BEVERAGE
BAR BACK
Task 8: Clean Shelves and Cupboards
STEPS
HOW TO’S
1) Clear out
cupboards and
shelves.
a) Remove items
from the
cupboards and
shelves and place
them on top of the
bar counter.
2) Clean shelves.
a) Using a damp rag,
wipe the sides,
bottoms and tops
of the shelves.
HINTS
Depending on the
type of material,
shelves should be
polished or wiped
with a damp cloth.
STANDARDS
Cleaned daily or as
per hotel’s standard.
b) Dry the shelves
with a clean, dry
cloth, or polish
the shelves by
spraying furniture
polish on a clean
cloth and wiping
them.
3) Clean cupboards.
a) Wipe the interior
of the cupboards
with a damp cloth
and cleaning
chemical.
Clean cupboards help
to avoid roaches and
other insects.
b) Dry the cupboards
with a dry cloth.
c) Spray cupboards
with insecticide.
4) Restock
cupboards and
shelves.
Cupboards should be
sprayed with
insecticide once per
week.
a) Return items to
cupboards and
shelves in proper
order.
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FOOD AND BEVERAGE
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Task 9: Clean Glassware Manually
STEPS
HOW TO’S
HINTS
STANDARDS
1) Prepare glassware
for cleaning.
a) Empty contents of
glass into sink or
the garbage bin.
On some properties,
glassware is cleaned
in the kitchen using
dish washing machine
and not behind the
bar.
Glasses cleaned
throughout the shift
and at the end of the
shift.
b) Place glasses on
top of sink
counter near the
„wash station‟.
c) Fill wash sink
with warm water
and approved
cleaning
detergent.
d) Fill rinse sink
with clear warm
water.
e) Fill the third sink
with water and the
appropriate
amount of
sanitizing
solution.
Contents are poured
into the sink to avoid
pouring liquids/ice
into the garbage bin.
Follow instructions
carefully when using
sanitizing solution.
f) Securely place the
manual glass
brush in the centre
of the wash sink.
g) Remove food
particles such as
cherries, oranges
lemon, lime and
olives from sink
and dispose in
garbage bin.
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FOOD AND BEVERAGE
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Task 9: Clean Glassware Manually (continued)
STEPS
2) Wash glassware.
HOW TO’S
HINTS
STANDARDS
a) Place each glass
face down in the
water over the
cleaning brush.
Use an upward/
downward motion
with the glass,
allowing the
bristles to
thoroughly clean
the glass.
b) If the cleaning
brush is electrical,
holding the glass
face down over
the automatic
glass brush will
activate the brush.
3) Rinse glassware.
a) Hold glass in the
rinse water, gently
shaking it to
remove all traces
of detergent.
b) Hold glass in the
sink containing
the sanitizing
solution and
lightly shake it.
4) Drain glassware.
When the bar is busy,
the bartender might
not have the time to
dry and polish the
glasses before they
are used again. If,
however, the bar is
slow, the barback
would have time to
dry and polish the
glassware.
At the end of the
shift, glasses will be
drained, dried,
polished and placed
in appropriate
position.
a) Place the glass
face down on the
plastic mesh,
located on the
sink counter to
drain for 5
minutes.
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FOOD AND BEVERAGE
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Task 9: Clean Glassware Manually (continued)
STEPS
HOW TO’S
5) Polish glassware.
a) Refer to Task #
27.
6) Store glassware.
a) Place glasses face
down on plastic
mesh on shelf or
in the designated
location.
HINTS
STANDARDS
35
FOOD AND BEVERAGE
BAR BACK
Task 10: Clean Glassware Automatically
STEPS
HOW TO’S
1) Prepare glassware
for cleaning.
a) Empty glassware
of its contents in
the garbage bin or
sink
HINTS
STANDARDS
b) Remove food
particles such as
cherries, orange,
lemon, lime and
olive from sink
after the liquid
drains out.
c) Place glasses face
up in glass rack.
d) Place glass racks
on the trolley and
roll them to the
kitchen.
Placing glasses face
up prevents the
contents from
dripping on the floor.
When 2 or 3 glass
racks are full, take
them to the kitchen.
e) Turn the glasses
face down in the
same glass rack.
f) Place racks on
dish washing
machine (at the
entrance point).
g) If the machine is
not already on,
turn it on to
„glass‟.
The machine will
automatically clean
the glasses.
36
FOOD AND BEVERAGE
BAR BACK
Task 10: Clean Glassware Automatically (continued)
HOW TO’S
STEPS
HINTS
STANDARDS
h) If glasses are not
properly cleaned,
place the rack of
glasses in the
dishwashing
machine and
repeat the
cleaning cycle.
i)
If they are not
cleaned after the
second cycle, take
them to the bar
and clean them
with the manual
or automatic glass
brush. Refer to
task 9 steps 1 - 4.
37
FOOD AND BEVERAGE
BAR BACK
Task 11: Clean Ashtrays
HOW TO’S
STEPS
1) Prepare ashtrays
for cleaning.
a)
Fill wash sink
with water and
add cleaning
detergent.
HINTS
STANDARDS
No cracks, water
marks, smudges.
b) Fill rinse sink
with clear water.
c) Place ashtrays in
water, allowing
them to soak for
about 2 minutes.
2) Wash ashtrays.
a) Wash ashtrays
inside and outside
with a bar rag.
3) Rinse ashtrays.
a) Place ashtrays in
rinse water and
shake them to
remove traces of
detergent.
4) Drain ashtrays.
a) Turn ashtrays face
down on sink
counter for 5
minutes allowing
them to drain.
5) Dry ashtrays.
a) Wipe the ashtrays
with a dry cloth,
removing water
spots and
smudges.
Polished to a shine.
38
FOOD AND BEVERAGE
BAR BACK
Task 12: Clean Frozen Drink Machine
STEPS
1) Empty machine of
contents.
HOW TO’S
HINTS
a) Turn operation
switch to “wash”
position for 20
minutes.
Machine is only
turned to „wash‟
position if it contains
frozen substance.
b) Hold a container
under the nozzles
of the machine.
The wash position
allows the frozen
contents to soften.
STANDARDS
Cleaned daily.
Wear gloves.
c) Press levers
down, allowing
liquid or product
to pour into the
container.
Do not add water to
the mix in the machine
to soften it.
d) If the contents
come out frozen,
leave the machine
on the „wash‟
position for
another 5 minutes.
e) If it comes out in
liquid form,
completely empty
it into a container
and place it in the
cooler.
f) Turn machine off.
39
FOOD AND BEVERAGE
BAR BACK
Task 12: Clean Frozen Drink Machine (continued)
HOW TO’S
STEPS
2) Clean lid.
a)
HINTS
STANDARDS
Remove the lid
from the top of
the machine and
place it in the
sink.
b) Fill the sink with
water and add
specified cleaning
chemicals.
c) Wash the lid with
a bar rag.
d) Rinse the lid with
clear water in the
rinse sink.
e) Dry the lid with a
clean bar towel
and place it in a
clean dry location.
3) Clean the machine.
a) Pour warm water
into a bucket and
add special
cleaning agent
provided by the
manufacturer, into
the water.
The amount of water
should be equal to the
size of the machine,
e.g. a five-gallon
machine would
require 5 gallons of
water to clean it.
b) Pour water and
cleaning agent
into machine.
c) Turn machine to
“wash” position.
d) Allow water to
remain in machine
for 2 – 3 minutes
to loosen all
substances.
40
FOOD AND BEVERAGE
BAR BACK
Task 12: Clean Piña Colada Machine (continued)
HOW TO’S
STEPS
HINTS
STANDARDS
e) Place containers
under the nozzles
of the machine.
f) Press the levers in
front of the
machine, allowing
the water to drain
out.
g) Turn machine off.
3) Repeat cleaning
process.
Leaving the machine
running with no
water may result in
damage.
a) Ensure that the
machine is turned
off.
b)
Mix another
bucket of water
and cleaning agent
and pour into
machine.
c) Use a long
handled brush
(specially
designed for
cleaning the
machine) to loosen
any hardened
substance inside
the nozzles located
at the front of the
machine, under
the levers.
d) Wipe inside the
container of the
machine with a
clean cloth.
41
FOOD AND BEVERAGE
BAR BACK
Task 12: Clean Piña Colada Machine (continued)
HOW TO’S
STEPS
e)
HINTS
STANDARDS
Turn the machine
to „wash‟
position.
f) Place container
under the nozzles
of the machine.
g) Press the levers
don allowing the
water to drain
from the machine.
h) Fill the bucket
with hot water
and pour it into
the machine.
4) Disassemble
machine.
i)
Turn machine to
wash position.
j)
Empty water from
machine as in step
4 b and c above.
a) Remove the front
facing, nozzles,
screws, seals, drip
container and
blades located
behind the front
facing. Place
them aside.
42
FOOD AND BEVERAGE
BAR BACK
Task 12: Clean Piña Colada Machine (continued)
STEPS
6) Clean parts.
HOW TO’S
HINTS
STANDARDS
a) Fill sink with
warm water, add
special cleaning
detergent and
wash items listed
in step 6 a above
(excluding the
blades).
b) Scrub the blades
with specially
designed brush.
c) Dry the parts with
a clean bar towel
and rest them on a
clean, dry surface.
7) Clean the exterior
of the machine.
a) Wipe the exterior
of the machine
with a bar rag and
cleaning
detergent.
Cover the container
immediately after it is
cleaned to avoid dust
and other particles
from falling into it.
b) Dry the exterior
of the machine
using a clean, dry
bar towel.
8) Apply special gel
around the screws
and seals.
a) Place gel on tip of
index finger and
apply it to the seals
and screws.
Hands clean..
Follow
manufacturer‟s
instructions.
The gel lubricates the
screws and seals and
prevents them from
freezing.
9) Reassemble
machine.
a) Return parts to
their
appropriate
locations.
43
FOOD AND BEVERAGE
BAR BACK
Task 13: Clean Popcorn Machine
HOW TO’S
STEPS
1) Prepare popcorn
machine for
cleaning.
a) Turn machine off
and allow it to
cool down for
about half-hour.
HINTS
STANDARDS
Gloves worn.
b) Remove
remaining
popcorn from
machine using a
scoop, and
dispose of it in
garbage bin.
c) Disassemble the
popcorn/butter pot
and tray and take
to kitchen for
cleaning.
2) Clean popcorn
machine parts.
a)
Disassemble
according to
manufacturer’s
instructions.
Scrub parts with
the appropriate
cleaning chemical
and heavy duty
scouring pad.
b) Place items on
automatic dish
washer tray for
further cleaning.
c) Collect parts from
opposite end of
dishwasher tray.
d) Dry parts with a
bar rag and take
them back to the
bar.
3) Clean interior/
exterior of
popcorn machine.
a)
Fill a bucket with
hot water and
cleaning
detergent.
44
FOOD AND BEVERAGE
BAR BACK
Task 13: Clean Popcorn Machine (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
b) Wash inside the
popcorn holder
machine with a
bar rag.
c) Rinse the popcorn
holder with clear
water and dry it
with a clean cloth.
d) Use a clean rag to
dry interior of
popcorn machine.
e) Spray glass
cleaner on the
exterior of the
machine and wipe
with a clean cloth.
f) Polish exterior
and metal parts of
machine with a
dry cloth.
4) Reassemble
popcorn machine.
a) Reassemble
according to
manufacturer‟s
instructions.
45
FOOD AND BEVERAGE
BAR BACK
Task 14: Clean Coffee Brewer
STEPS
1) Prepare coffee
brewer for
cleaning.
HOW TO’S
HINTS
STANDARDS
a) Turn coffee
brewer off.
b) Remove coffee
decanter and
empty contents.
c) Fill sink with hot
water and
cleaning
detergent.
d) Place coffee
decanter in sink to
loosen hard coffee
stains.
e) Remove filter
holder from
coffee brewer.
f) Throw coffee
filter into garbage
bin.
g) Place coffee filter
holder into sink.
2) Clean coffee
decanter.
a) Scrub coffee
decanter and filter
holder with a
coffee decanter
brush.
Use brush specifically
designed for cleaning
coffee decanter.
b) Rinse coffee
decanter and filter
holder.
46
FOOD AND BEVERAGE
BAR BACK
Task 14: Clean Coffee Brewer (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
c) Dry coffee
decanter and filter
holder with a
clean dry cloth
and place them
aside on the sink
counter top.
d) Wipe the exterior
of coffee brewer
with a damp cloth.
3) Refill filter.
a) Place a new filter
in filter holder
and return it to its
position on the
coffee brewer.
b) Return coffee
decanter to brewer
plate.
47
FOOD AND BEVERAGE
BAR BACK
Task 15: Clean Ice Machine
STEPS
1) Prepare ice
machine for
cleaning.
HOW TO’S
HINTS
STANDARDS
a) Turn machine off.
b) Turn the water
off.
c) Remove ice using
a large ice scoop
and place it in ice
bin.
d) Fill a bucket with
warm water and
appropriate
cleaning
chemical.
2) Wash ice
machine.
a) Wipe the walls,
tracks and doors
using cleaning
chemical and a
damp cloth.
As you clean the
machine, allow the
water to run through
the drain.
b) Remove lime,
mold and mildew
build up from
around the tracks
and door using a
stiff brush.
Delime as necessary.
Ice machine cleaned
thoroughly every
week.
No rust, lime build
up, odor, debris and
broken glass ice
machine.
c) Wash inside the
machine (walls,
door panels and
bottom) with a bar
rag.
48
FOOD AND BEVERAGE
BAR BACK
Task 15: Clean Ice Machine (continued)
STEPS
3) Rinse the ice
machine.
HOW TO’S
HINTS
STANDARDS
a) Empty wash water As you rinse the
from bucket.
machine, allow the
water to run through
b) Rinse the bucket
the drain.
and refill with
warm water.
c) Pour water into
ice machine and
thoroughly rinse,
using a clean bar
rag.
Remove all traces of
cleaning chemical to
avoid ice
contamination.
d) Repeat Step 3 (c)
above three times
to ensure that ice
machine is free
from chemicals.
4) Dry the ice
machine.
a) Wipe out the
interior (walls,
panels and bottom
of the ice
machine) with a
clean, dry bar rag.
5) Put machine in
service.
a) Turn on water.
b) Turn on ice
machine.
6) Clean the exterior
of the ice
machine.
a) Wipe the exterior
of the machine
with a damp cloth.
Polished to a shine.
49
FOOD AND BEVERAGE
BAR BACK
Task 16: Clean Beer Cooler/Reach-In
STEPS
1) Prepare beer
cooler/reach-in
for cleaning.
HOW TO’S
HINTS
a) Remove items
from cooler and
place them on top
of the bar counter.
Avoid spilling liquids,
such as cream, juice,
etc, in cooler.
b) Remove portable
parts (shelves,
dividers, doors,
etc.) from cooler
and rest them on
the bar sink
counter.
Gloves worn.
Free from odor,
broken glass, lime,
mold and mildew .
Parts never placed
on the floor.
Correct cleaning
solutions used.
c) Fill a bucket with
warm water and
add cleaning
chemical.
2) Wash beer cooler/
reach-in.
STANDARDS
a) Wipe the interior
of the beer cooler,
bottom, sides and
corners with a bar
rag.
Cleaned weekly.
b) Use a stiff brush
to scrub the door
tracks and rubber
seals around the
opening of the
cooler.
3) Rinse beer cooler.
a) Plug drain.
If there is no plug, use
a clean piece of bar
rag.
b) Fill the extra
bucket with warm
water and
sanitizing
solutions and pour
it into the cooler.
Not applicable for
reach-ins.
50
FOOD AND BEVERAGE
BAR BACK
Task 16: Clean Beer Cooler/Reach-In (continued)
STEPS
HOW TO’S
c) Using a clean bar
rag, wipe out the
cooler to remove
all traces of
cleaning solution.
4) Rinse reach-in.
HINTS
STANDARDS
Discarded
housekeeping towels
may be used for
cleaning.
a) Fill a bucket with
warm water and
sanitizing rinse
solution.
b) Wipe down
interior with a bar
rag, using the
bucket of clean
water.
5) Empty beer
cooler.
a) Unplug the drain
allowing the water
to drain out.
6) Dry the beer
cooler.
a) Wipe the interior
of the cooler with
a clean, dry bar
rag.
7) Clean shelves,
dividers and
portable doors.
a) Rest shelves,
dividers and doors
inside the “wash”
sink.
b) Fill “wash” sink
with water and
appropriate
amount of
cleaning
chemical.
51
FOOD AND BEVERAGE
BAR BACK
Task 16: Clean Beer Cooler/Reach-In (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
c) Use a bar rag
wash the shelves
and dividers. Use
a brush to remove
hardened
substances such as
milk and juices.
d) Drain water from
sink and fill the
sink with clean
water.
If two sinks are
available, use one to
wash and the other to
rinse.
e) Wipe all traces of
detergent from the
shelves and
dividers.
8) Dry the shelves/
dividers/portable
doors.
a) Wipe the shelves/
dividers and
portable doors
with a dry cloth.
9) Return shelves/
dividers and
portable doors.
a) Place shelves and
dividers in their
appropriate
position in the
beer cooler/reachin.
b) Slide portable
doors in the
grooves.
10) Return items to
cooler.
a) Return items that
were placed on
the counter top to
the beer cooler/
reach-in.
52
FOOD AND BEVERAGE
BAR BACK
Task 16: Clean Beer Cooler/Reach-In (continued)
STEPS
HOW TO’S
11) Wipe the exterior
of the beer
cooler/reach-in.
a) Spray the
approved
chemical on a
cloth and wipe the
exterior of the
beer cooler/reachin.
HINTS
STANDARDS
53
FOOD AND BEVERAGE
BAR BACK
Task 17: Clean Ice Caddy
STEPS
1) Prepare ice caddy
for cleaning.
HOW TO’S
a) Collect cleaning
supplies.
HINTS
Wear gloves.
STANDARDS
Caddy washed daily.
b) Roll ice caddy
and cleaning
supplies to hotel‟s
designated
cleaning area.
c) Empty ice caddy
using a large
scoop to remove
ice from caddy
and throw it into
garbage
receptacle.
2) Wash ice caddy.
a) Pour warm water
and approved
cleaning chemical
into caddy.
Caddy free from
odor, lime buildup,
debris or broken
glass.
b) Use a stiff brush
to scrub away
lime build up
from inside the
caddy.
c) Scrub the exterior
of the caddy using
the cleaning water
inside the caddy.
d) Wipe the exterior
of the caddy with
a bar rag.
3) Empty water from
caddy.
a) Unscrew the
faucet at the
bottom of the
caddy allowing
the water to drain
out.
54
FOOD AND BEVERAGE
BAR BACK
Task 17: Clean Ice Caddy (continued)
STEPS
4) Rinse ice caddy.
HOW TO’S
HINTS
STANDARDS
a) Using a regular
hose, spray the
interior and
exterior of the
caddy, and the
wheels with
water.
b) Let the faucet
remain open,
allowing water to
drain from the
caddy.
c) Repeat (a) three
times to
thoroughly
remove all traces
of cleaning
chemical.
5) Dry and polish ice
caddy.
a) Wipe the interior
and exterior of the
caddy using a
clean, dry bar rag.
b) Spray stainless
steel cleaner on a
dry cloth and
polish the exterior
of the ice caddy.
6) Return ice caddy,
cleaning chemical
and supplies to bar
station.
Polish never placed
on interior of caddy.
Use stainless steel
cleaner on stainless
steel caddies only.
Stainless steel caddy
polished to a shine.
a) Roll ice caddy
and cleaning
supplies to
designated areas.
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Task 18: Clean Bar Accessories
STEPS
1) Prepare to clean
bar accessories.
HOW TO’S
a) Fill the wash and
rinse sinks with
water.
b) Add cleaning
detergent to
„wash‟ water.
c) Place the items in
the „wash‟ sink
and allow them to
soak for
approximately 5
minutes.
HINTS
Bar accessories
include:
STANDARDS
Use correct cleaning
agent.
condiments caddies
carving knives
bar spoons
tea spoons
cocktail shaker
strainers
shot glass/jiggers
sugar and salt
Comment [VC1]:
rimmers.
ice scoop
ice tong
cutting board
serve master
bar mat.
2) Wash bar
accessories.
a) Wash the items
with a bar rag.
Use a brush if
necessary on
items, such as the
cutting board, to
remove food
particles.
Wash and rinse water
must be changed
regularly (when the
wash water begins to
change colour.)
3) Rinse bar
accessories.
a) Rinse the items in
the rinse sink.
Sink must always be
clean.
b) Rest items on the
bar sink top
allowing them to
drain for five
minutes.
4) Polish/store bar
accessories.
a) Dry and polish the
accessories with a
clean, dry bar rag.
b) Store accessories
in their
appropriate
locations.
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Task 19: Clean Bar Sinks
STEPS
1) Clear sink of
contents.
HOW TO’S
HINTS
STANDARDS
a) Place bottles etc.
in cooler.
b) Fill a bucket with
hot water and
pour it on the ice,
allowing the ice to
melt and drain
from the sink.
or
2) Prepare sinks for
cleaning.
3) Wash sinks.
c) Scoop ice from
sink using a large
ice scoop and
discard ice in
garbage bin.
Discarded ice not to
be reused.
a) Half fill the wash
and rinse sinks
with water.
Wear gloves.
b) Pour cleaning
detergent into the
water.
Use amount as per
manufacturer
instructions.
Sink is cleaned after
each shift.
Sink free of odours,
mildew and debris.
a) Wash the sinks
with a clean bar
rag.
b) Scrub the faucet
with an approved
scrub brush.
c) Drain water from
sink.
4) Rinse and dry
sinks.
Water never left
standing in sink.
a) Rinse the sinks
with clear water
from the faucet.
b) Dry the sink with
a clean, dry cloth.
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Task 19: Clean Bar Sinks (continued)
STEPS
5) Clean the surface
of the bar sink.
HOW TO’S
HINTS
STANDARDS
a) Wipe the sink
surface with a
damp cloth and
cleaning
chemical.
b) Dry the sink
surface with a
clean, dry cloth.
6) Clean remaining
sections of bar
sink.
a) Pour warm water
into the wash
sink.
b) Add cleaning
chemical.
Major compartments,
such as the serving ice
and juice/mixes sinks
may require separate
cleaning based on the
size of the bar sink
counter.
c) Use a stiff brush
to remove lime,
mold and mildew
buildup.
d) Wash the
surrounding sinks
and compartments
with a bar rag.
e) Dry surfaces with
a clean cloth.
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Task 20: Clean Blenders
STEPS
1) Prepare to clean
blenders.
HOW TO’S
a) Separate the cup
from the base.
HINTS
STANDARDS
No smudges, spills
and leftovers.
b) Empty blender
cup of contents.
c) Disassemble the
cup, which
consists of the
cover and blades.
d) Fill the sink with
warm water and
add cleaning
detergent.
e) Place the cup and
parts into the sink,
allowing them to
soak for 5
minutes.
2) Wash blender and
cup parts.
a) Use a scrub brush
and bar rag to
clean the cup
inside and
outside.
b) Use a scrub brush
to clean the
remaining parts.
(cover and blade).
3) Rinse blender cup
and parts.
a) Fill the rinse sink
with clear, warm
water and rinse
cup and parts.
b) Place cup and
parts on bar sink
top, allowing
them to drain for
5 minutes.
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Task 20: Clean Blenders (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
4) Dry blender cup
and parts.
a) Dry the cup and
parts with a clean
bar towel.
5) Clean blender base.
a) Wipe the exterior
of the bass with a
damp cloth and
cleaning
detergent.
No buildup on
blender base .
6) Reassemble
blender.
a) Reassemble the
cup and parts and
place it on the
motor.
Blender functions
properly.
b) Place the blender
in its appropriate
location.
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Task 21: Clean Mixer Bottle/Decanter
STEPS
1) Clean mixer
bottles.
HOW TO’S
HINTS
a) Pour contents
from mixer bottle
into a clean,
empty mixer
bottle and place it
in the cooler.
If there are no extra
bottles select a
suitable container
from the kitchen.
b) Pour special
cleaning agent in
mixer bottle with
warm water and
shake it to loosen
harden contents.
Place cover on bottle
before shaking.
c) Using a bar rag,
clean the mouth
(inside and
outside) of the
bottle.
d) Rinse the bottle
with clear warm
water.
2) Pour juice in
mixer bottle.
a) If the mixed juice
was poured into a
substitute
container from the
kitchen, pour it
back into the
cleaned bottle.
STANDARDS
No smudges.
Special cleaning
agent used to clean
bottles.
Bottle mouth and
cap are kept clean.
If the bottle is not
clean, repeat the
above cleaning
procedure.
Bottles should be
replaced when
stained.
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Task 21: Clean Mixer Bottle/Decanter (continued)
STEPS
3) Clean decanter.
HOW TO’S
HINTS
STANDARDS
a) Pour contents
from decanter into
a clean empty
decanter and place
it in the cooler.
Pouring drinks into
unclean bottles can
contaminate the entire
drink and cause guest
to get sick.
Avoid contamination
of new mixes.
b) Disassemble the
decanter parts:
(the neck and
pourer can be
separated.
If there are no extra
decanters, select a
suitable container
from the kitchen.
c) Place the decanter
in the sink and fill
it with warm
water and special
cleaning agent.
Ensure that the entire
bottle cover and the
mouth of the bottle
are properly cleaned .
d) Using a bar rag
clean around the
mouth (inside and
out) of the
decanter.
e) Use a long slim
brush to clean the
neck and pourer.
4) Rinse decanter.
a) Rinse the decanter
and parts with
warm water.
Bottle mouth and
cap kept clean.
b) Place parts on bar
sink counter
allowing them to
drain for 5
minutes.
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Task 21: Clean Mixer Bottle/Decanter (continued)
STEPS
HOW TO’S
4) Pour juice/mix in
decanter.
a) If the juice/mix
was poured into a
substitute
container from the
kitchen, pour it
back into the
decanter you
cleaned in
Step # 3, and
return the
substitute
container to the
kitchen.
b) Pour juices/mixes
using a funnel.
HINTS
STANDARDS
Bottle mouth and
cap kept clean at all
times.
The funnel avoids
spillage and waste.
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Task 22: Clean Measuring Pourers
STEPS
1) Clean pourers.
HOW TO’S
HINTS
STANDARDS
a) Fill sink with
warm water.
No cleaning
chemical.
b) Remove pourers
from liquor
bottles.
Cleaned every other
day.
c) Place pourers in
the sink, allowing
them to soak for
3-4 minutes.
Soaking allows sugar
buildup in the nozzle
to dissolve.
d) Remove pourers
from the sink and
shake the excess
water from the
nozzles.
If the pourer
malfunctions, discard
it.
e) Dry the pourers
with a clean bar
towel and place
them on the
appropriate liquor
bottles.
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Task 23: Clean Champagne/Wine Bucket and Stand
STEPS
HOW TO’S
1) Clean champagne/
wine bucket and
stand.
a) Take bucket and
stand into kitchen
area.
HINTS
STANDARDS
Cleaned weekly.
b) Fill sink with
water and add
approved cleaning
chemical.
c) Place bucket and
stand in sink and
wash with a bar
rag.
d) Clean the corners,
grooves and base
of the bucket and
stand with a scrub
brush.
e) Rinse the bucket
and stand and dry
with a dry cloth.
f) Return bucket and
stand to the bar.
2) Polish
champagne/wine
bucket and stand.
a) Apply approved
polish to a clean
dry cloth.
Stand and bucket must
be properly dried
before polishing.
Polished to a shine.
b) Apply a thin coat
of the polish to
the exterior of the
bucket and stand.
c) Let the polish
stand for 2
minutes.
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Task 23: Clean Champagne/Wine Bucket and Stand
(continued)
STEPS
HOW TO’S
HINTS
STANDARDS
d) Wipe the polish
off the bucket and
stand with a clean
dry cloth.
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Task 24: Clean Bar Mat and Mesh
STEPS
1) Clean bar mats
and mesh.
HOW TO’S
HINTS
STANDARDS
a) Fill sink with
warm water and
cleaning
chemical.
b) Place bar mat and
mesh in sink and
allow them to
soak for five
minutes.
Soaking the bar mat
will allow dry liquid
to soften.
c) Scrub the mat and
mesh with a brush
making sure to
clean inside the
grooves.
d) Rinse the mat and
mesh in the rinse
sink with warm
water.
e) Turn bar mat
down on sink
counter allowing
it to drain.
f) Place mat and
mesh in
appropriate
location when
dry.
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Task 25: Clean the Wine Cellar
STEPS
1) Clean shelves.
HOW TO’S
HINTS
STANDARDS
a) Remove bottles
from shelves and
place them on the
bar counter or
pack them in
boxes.
b) Fill a bucket with
water and add
cleaning
chemical.
2) Clean ceiling and
walls.
c) Wipe shelves with
a damp cloth.
a) Wipe ceiling and
walls with a damp
cloth.
3) Sweep the floor.
a) Using a broom
and dustpan,
sweep dust/dirt
into the dustpan
and dispose in
garbage bin.
4) Mop the floor.
a) Collect cleaning
equipment and
supplies:
bucket/wringer
mop
cleaning
chemical
If the wine cellar is
not a „walk in‟ cellar,
there will be no need
to sweep and mop the
floor.
Be sure to mop under
the sink, beer cooler
and other equipment
that do not rest flat on
the floor.
b) Fill bucket with
warm water and
cleaning
chemical.
c) Place mop in
bucket and wring
out excess water.
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Task 25: Clean the Wine Cellar (continued)
STEPS
HOW TO’S
HINTS
STANDARDS
d) Mop floor from
one end of the bar
to the other.
e) Rinse the mop in
the bucket.
f) Wring excess
water from the
mop and dry the
floor.
5) Clean wine
bottles.
a) Wipe bottles
using a clean,
damp cloth.
6) Return wine
bottles to the
shelves.
a) Neatly arrange
wine bottles on
the shelves in
name brand order.
Cleaning underneath
the sink, cupboards
and bar equipment
helps to avoid foul
odors.
Free from dust and
smudges.
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Task 26: Clean Floor Mat
STEPS
1) Prepare mat for
cleaning.
HOW TO’S
HINTS
STANDARDS
a) Place mat on
trolley and take to
the designated
cleaning area.
b) Lay mat flat on
the pavement.
c) Wet the mat using
a water hose.
2) Clean floor mat.
Wear water boots if
provided.
a) Spray or sprinkle
cleaning chemical
on mat.
b) Scrub mat on both
sides with a long
handle scrub
brush.
Depending on the size
of the mat, you may
have to stand on it.
c) Place scrub brush
aside and rinse
both sides of the
mat with a water
hose.
3) Steam down mat.
a) Place mat on a
clean section of
the pavement and
spray the mat with
a steam hose.
The steam gun will
remove the dirt and
grime caught in the
grooves of the mat.
b) If a steam hose is
not available, use
a regular hose
with a pressure
nozzle/gun
attached.
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Task 26: Clean Floor Mat (continued)
STEPS
HOW TO’S
HINTS
c) Place mat in a
clean dry area and
allow it to dry.
Continue to clean bar
station while mat is
drying, (about ½
hour).
STANDARDS
d) After mat is dry,
return it to the
bar.
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Task 27: Empty and Clean Garbage Bin
STEPS
HOW TO’S
HINTS
1) Take garbage bin
to designated
area.
a) Cover the garbage
bin with a lid or
tie the garbage
liner. If liner
cannot be tied,
cover garbage
with another liner.
If garbage bin does
not have wheels place
it on a trolley.
STANDARDS
Cleaned daily.
Garbage bin never
rolled in public areas
uncovered.
b) Roll the garbage
bin to the
designated area.
2) Empty garbage
from bin.
a) Lift the liner from
the bin and throw
it into the garbage
receptacle.
If the garbage in the
liner is to heavy to lift,
ask for help to turn
the garbage bin .
b) If the garbage bin
is too heavy to
lift, ask for help.
Turn the garbage
bin down,
allowing the
garbage to fall
into the
receptacle.
3) Clean garbage
bin.
a) Pour cleaning
chemical and
warm water into
garbage bin.
Use approximately 4
gallons of water for
large garbage bin and
2 gallons for the
smaller bins.
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Task 27: Empty and Clean Garbage Bin (continued)
STEPS
HOW TO’S
HINTS
b) Retrieve a long
handled brush
from the storage
area or a heavy
duty scouring pad,
and scrub inside
the bin.
STANDARDS
Gloves worn.
c) Using the wash
water inside the
bin, scrub the
exterior of the bin
with a heavy duty
scouring pad.
Using chemical
on the exterior of
the bin, scrub all
sides with a scrub
brush.
d) Rinse the bin
inside and outside
with the water
hose.
If the bin is extremely
dirty, use a pressure
hose when rinsing.
e) Turn the bin down
allowing it to
drain.
f) Dry the bin with a
dry cloth.
g) Return the bin to
the bar.
h) Place a new liner
in the bin.
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Task 28: Clean Floor
STEPS
1) Sweep floor.
HOW TO’S
HINTS
a) Gather dirt/debris
from one end of
the bar to the
other using a
broom.
Ensure that you sweep
underneath sinks, beer
coolers, etc. to remove
dirt/debris.
STANDARDS
b) Collect dirt/debris
in a dust pan as
you move along.
c) Empty dirt/debris
into garbage bin.
2) Mop floor.
a) Collect cleaning
equipment and
supplies:
bucket/wringer
mop
cleaning
chemical
b) Fill bucket with
warm water and
cleaning
chemical.
c) Place mop in
bucket and wring
out excess water.
d) Mop floor from
one end of the bar
to the other.
Be sure to mop under
the sink, beer cooler
and other equipment
that do not rest flat on
the floor.
e) Rinse the mop in
the bucket.
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Task 28: Clean Floor (continued)
STEPS
HOW TO’S
HINTS
f) Wring excess
water from mop
and dry the floor.
Cleaning underneath
the sink, cupboards
and bar equipment
helps to avoid foul
odors.
3) Return cleaning
supplies.
a) Place cleaning
supplies in storage
area.
4) Return bar mat to
floor.
a) Retrieve bar mat
from designated
area, using a
trolley.
STANDARDS
b) Place bar mat on
the floor.
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Task 29: Polish Glasses
STEPS
1) Polish glasses.
HOW TO’S
HINTS
a) Place a cloth in
the left hand
allowing the cloth
to cover the entire
hand.
Avoid cuts.
b) Hold the glass in
the left hand
covered by the
cloth.
Discarded table cloths
are recommended for
polishing glasses.
STANDARDS
Glass always held at
the bottom.
Cloth must be large
enough to cover both
hands.
c) With the right
hand, grasp the
other end of the
cloth, allowing
the cloth to cover
the left hand.
d) Place the thumb
of the right hand
covered with the
cloth, into the
glass.
This allows the glass
to be polished inside
and outside
simultaneously.
Polished to a shine.
Free of smudges,
chips, cracks,
lipstick, etc.
e) Turn the glass
with both hands
clockwise or
counter clockwise in circular
motions.
2) Polish a deep
glass.
a) Hold glass in left
hand in the cloth.
b) Place cloth into
glass with the
right hand.
Polished to a shine.
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Task 29: Polish Glasses (continued)
HOW TO’S
STEPS
c)
HINTS
STANDARDS
Gently press and
spin packed cloth
in the glass with
the right hand,
clockwise or
counterclockwise.
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Task 30: Telephone Answering Skills
HOW TO’S
STEPS
1) Answer the
telephone.
a) Respond using the
correct salutation
e.g.: Good
afternoon, Casino
Bar, Rudy
speaking, how may
I help you?
HINTS
Smile through your
voice.
STANDARDS
Telephone answered
within three rings.
Telephone voice is
clear with correct
intonation, proper
grammar and speed.
b) Speak clearly and
use proper
grammar.
c) Control volume.
d) Listen attentively
without
interrupting.
2) Placeing a call
on hold.
a)
Ask caller‟s
permission before
placing call on
hold, e.g. “May I
ask you to hold,
please?”
Caller’s permission
obtained before
being placed on hold.
b) Wait for a
response.
3) Transfer a call.
a)
Before transferring
a call, inform the
caller of the call
being transferred.
b) Connect call to
requested area or
person.
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Task 30: Telephone Answering Skills (continued)
STEPS
5) Take message.
HOW TO’S
a) Collect note pad
and pen.
HINTS
STANDARDS
No personal calls.
b) Take the
following
information. E.g.
First and last
name.
Message written .
Phone number.
Time and date.
The person‟s
request.
The message.
Sign message.
Message delivered.
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Task 31: Guest Relation Skills
STEPS
1) Greet guest.
HOW TO’S
HINTS
a) Stand within close
proximity 2-3 feet of
guest.
STANDARDS
Every guest greeted
by bar back.
Voice clear. No slang
used.
b) Make eye contact
and smile.
Guest feels
pampered and
welcome.
c) Greet guest with
appropriate
salutation. E.g.
Use guest name if
known.
Good morning
Correct posture
maintained.
Good afternoon
How are you?
Stand within twothree feet of guest.
Are you
enjoying your stay?
2) Listen to guest
response.
a) Continue
conversation with
guest if they are
interested in
conversing.
Maintain a friendly
“on stage” attitude.
Do not yell from the
other end of the bar
or across the room.
b) Remain positive,
never impatient,
and be attentive to
guest at all times.
c) Anticipate and
exceed guest‟s
needs.
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Task 32: Complaint Handling Skills
1)
STEPS
HOW TO’S
All guest
complaints
must be
handled in a
professional
manner.
a) Do not argue with
guest.
b) First listen to
guest‟s complaint
and do not
interrupt.
c) Thank the guest
for bringing the
problem to your
attention.
d) Apologize to
them.
e) Agree to a
feasible solution.
f) Act on the
solution.
g) Follow-up to
ensure total guest
satisfaction.
HINTS
Do not disagree/
agree with guest,
remain neutral.
STANDARDS
When presented
with a complaint,
own the complaint.
Do not cast blame on
other individuals/
departments.
Be sincere and always
maintain eye contact.
Continually inform
guest on the status of
the complaint.
All complaints
handled in a
courteous and
professional manner.
Complimentary
drinks are to be on
separate checks and
authorized by
manager.
h) Notify your
manager of all
complaints.
Notify manager of all
complaints.
Guest complaints
resolved to guest’s
satisfaction.
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Task 33: Emergency Procedures
STEPS
1) Company's
Emergency
Procedures.
HOW TO’S
a) Attend all
emergency
meetings and
seminars
sponsored by the
hotel.
HINTS
Be aware of all
Emergency
Procedures.
STANDARDS
Mandatory
attendance of all
emergency
meetings.
b) Read the
emergency
Procedure Manual.
2) Memorize the
location of fire
equipment on property.
a) Know how to use
the Emergency
Equipment:
fire alarm
fire exit
fire extinguisher
first aid kit
Be knowledgeable
of the location of
the nearest fire exit,
fire extinguisher and
first aid kit.
b) Contact the
appropriate person
in case of any
emergency.
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Task 34: Check Out with Manager
STEPS
HOW TO’S
1) Check out with
manager.
a) When all
sidework and
assignments are
completed, check
with the manager
for permission to
leave.
All bar backs to
check with manager
before leaving floor.
b) Check with
manager to leave
work area
anytime.
All sidework and
assignments
completed prior to
signing out.
c) Sign out and
punch out when
manager
approves.
Ensure that the
manager clocks out
each barback.
HINTS
STANDARDS
d) Sign out for
yourself only at
the actual time of
departure.
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Task 35: Sign Out/Clock Out
STEPS
1) Sign out.
HOW TO’S
a) Sign next to your
name on the
attendance sheet in
the „Sign-Out‟
column.
HINTS
If a pencil is used it
can be erased.
STANDARDS
Pen used.
b) Write the time of
day next to your
signature.
2) Return keys
a) Return keys to the
designated area.
b) Sign in keys in the
appropriate log
book.
3) Clock out
a) Upon departure
From the property,
clock out at
security and/or
appropriate
department.
The closing
bartender/bar back
is responsible for
returning the keys.
Never clock out for
another person.
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Task 36: Telephone Answering Skills
STEPS
1) Answer the
telephone.
HOW TO’S
a) Respond using the
correct salutation
E.g.: Good
morning, afternoon,
evening, Sports Bar
Raymond speaking,
how may I help
you?
HINTS
Smile through your
voice.
STANDARDS
Telephone answered
within three rings.
Telephone voice is
clear with correct
intonation, proper
grammar and speed.
b) Speak clearly and
use proper
grammar.
c) Control volume.
d) Listen attentively
without
interrupting.
2) Placing a call on
hold.
a) Ask caller‟s
permission before
placing call on
hold, e.g. “May I
ask you to hold
please?”
Caller’s permission
obtained before
being placed on hold.
b) Wait for a
response.
3) Transfer a call.
a) Before transferring
a call, inform the
caller of the call
being transferred.
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Task 36: Telephone Answering Skills (continued)
STEPS
4) Take message.
HOW TO’S
a) Collect note pad
and pen.
HINTS
STANDARDS
No personal calls.
Message written.
b) Take the following
information. E.g.
• First and last
name.
• Phone number
• Time and date.
• The person‟s
request.
• Sign the message.
3) Transfer a call.
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Task 37: Guest Relation Skills
STEPS
1) Greet guest.
HOW TO’S
HINTS
a) Stand within close
proximity of guest
(2-3 feet).
STANDARDS
Every guest greeted
by bar back.
Voice clear.
No slang.
b) Make eye contact
and smile.
Guest feels
pampered and
welcome.
c) Greet guest with
the appropriate
salutation. E.g.
Use guest name if
known.
• Good morning
• Good afternoon
Correct posture
maintained.
• How are you?
Stand within three
feet of guest.
• Are you
enjoying your
stay?
2) Listen to guest‟s
response.
a) Continue
conversation with
guest if they are
interested in
conversing.
Maintain a friendly
“on stage”attitude.
b) Remain positive,
never impatient,
and be attentive to
guest at all times.
3) Transfer a call.
c) Anticipate and
exceed guest
needs.
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