Mastering Bar Service: Essential Skills & Regulations

1. Prepare and Clear the bar area - Introduction to bar service

2. Introduction to bar service Aim of this session is to cover Licensing laws and regulations Teamwork Customer care Equipment Skills and knowledge

3. Introduction to bar service Introduction Bartending dates back to ancient times and can be found in Greek, Roman and Asian societies. The hospitality industry has seen the demand for experienced, professional bartenders grow in the last few decades. Today's bartenders are expected to keep up to date with all changes globally Professional bartenders must be: • Knowledgeable • Quicker • Efficient • Friendlier • Focused

4. Introduction to bar service Licensing Laws and regulations: In the UK it is illegal to serve alcohol to anyone under the age of 18; The maximum fine of £5,000 may be imposed by a court serving alcohol to under 18 year olds.

5. Introduction to bar service What is the law regarding the consumption of alcohol on licensed premises by under – 18s? Allowing under -18s to drink alcohol on licensed premises is an offence There is one exception to this. A 16 or 17 year old may drink beer, wine or cider if it was purchased for them by an adult, to accompany their meal at a table in a Restaurant This does not apply in bar area’s where bar snacks are provided.

6. Introduction to bar service Alcohol licensing conditions If your premises sells or supplies alcohol, you must now hold an age verification policy and ensure you offer smaller serving measures to your customers. In April this year we announced the first three conditions of the Licensing Act 2003 (mandatory licensing conditions) order 2010. They apply to all licensed premises and those with a club premises certificate in England and Wales. They were: a ban on irresponsible promotions a ban on dispensing alcohol directly into customers’ mouths mandatory provision of free tap water On 1 October, the remaining two conditions came into force. They are: age verification policy smaller measures These were delayed for six months to give premises time to prepare

7. Introduction to bar service As the old saying goes – many hands make light work. Teamwork is an essential part of running a bar. Your job is to support your team and always be a team player. Remember! Interaction and communication are the key to effective teamwork. Teamwork T= Together E= Everyone A= Achieves M= More

8. Introduction to bar service Customer Service It is your responsibility as a bartender to performed the highest standards and ensure guests leave feeling delighted about the service and have received a good service and experience. You want them to return and tell friends and family what a fantastic experience they have had in your bar.

9. Introduction to bar service Never underestimate the importance of a guest!!! A guest is not dependent upon us - we are dependent upon them. A guest does us a favour when he comes here - we are not going him a favour 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 human A guest is a person who brings us his needs - it is our job to fill those needs.

10. Introduction to bar service Job requirements When working in a bar there will be responsibilities and requirements which you will need to adhere to; Punctual – Arrive in plenty of time before your starts (Always) Personal Appearance – Each place of work will have its own policy on uniform and appearance Uniform – Your uniform is either issued by the employer or a set standard is expected of you Always follow Health and safety

11. Introduction to bar service What do you know about Bar Service?

12. Introduction to bar service Make a list of equipment that you will be using when serving in the bar? Coasters Drip Trays and Drip mats Free drink pourer Ice bucket and Tongs Measures Optics A waiter’s friend Boston shaker Chopping knife and board Stirrers Glasses

13. Introduction to bar service Coaster, Drip tray. Cocktail sticks, umbrellas, Jigger, Boston shaker, Tongs, free pourer, waiters friend, bar chopping board, ice bucket, Hawthorne strainer

14. Introduction to bar service Test your knowledge/Revision