Prepare and Clear the bar area - Setting up the bar area

1. Prepare and Clear the bar area - Setting up the bar area

2. Setting up the bar area Aim  To introduce students to the processes involved when setting up the bar area and to develop there knowledge and skills. Equipment preparation and maintenance. The handling and placement of equipment.

3. Setting up the bar area 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 a 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.

4. Setting up the bar area The bar environment When setting up the bar you need to be well organised Cleanliness at the bar is essential. Our guests' impression of us is at stake. Even at hours of peak business, your bar should appear clean and attractive. Your establishment will have a checklist of daily housekeeping duties for the bar. This checklist may include the following:

5. Setting up the bar area The importance of a well-prepared drinks service area There are many establishments which serve drinks to customers these include: Pubs Bistros Hotels Restaurants Wine Bars Whichever establishment you work in, it is important to maintain a clean, well organised and attractively displayed drinks area. This creates a lasting impression on your establishment an encourages customers to return. The drinks service area, equipment, stock and staff must all be fully prepared before the customers start to arrive.

6. Setting up the bar area Why is Mise En Place Important? Definition Mise-en-place – a French term that means preparing by putting things in the right places. The amount of work and the long hours of the f & b business make this “mise en place” even more important. E.g. am shift gets everything ready for pm shift and vice versa. Mise en place allows the use of teamworkwhich is essential to maintain energy levels throughout the day and night and to help avoid overtime pay.

7. Setting up the bar area Example of a Server’s Mise En Place Opening Checklist • These lists ensure that items are “maintained” and attended to so that you do not have any delays in service . • Collect bar keys and float from reception. • Count float into till, any discrepancies inform the DM. • Corkscrew/waiters friend • Wine lists cleaned and up-to-date • Straws –Toothpicks • Ice buckets/Waiters cloth • Order pad • Matches • Glassware • Check fridge stock levels and fully stocked • Prepare garnishes/Ice • Pens “working!”

8. Setting up the bar area Types of drink stock There are three main categories of drink stock • Soft or non-alcoholic rinks • Alcoholic drinks • Hot drinks with or without alcohol Drinks can be served using the following methods and all need to be checked before service • Bottled or canned • Draught • Optics • Measures • Pourers • Soft drinks • Spirits • wines

9. Setting up the bar area Example of a bar Cleaning Checklist Stainless counter • Blenders Sinks • Mixers Ice bins • Back up liquor Liquor bottles • Beer taps Bottle/rubbish bins • Coffee burners Bar surface • Beer drains Refrigerators • Speed rails Plastic bottles • Storage areas Glassware • Soda gun hoses Condiments and holders • Cash registers Wine and drinks menu

10. Setting up the bar area Glassware Glassware should be spotlessly clean this can shows off all drinks to their best. Always check glasses for smears, chips and cracks before using. If you find a chip, crack in the glass throw away in the specified glass bin and not in the rubbish bin. All stemmed glassware should be polished dry to avoid unsightly stains. When handling glassware it is important to hold them correctly for reasons of hygiene but also avoids leaving finger marks on the glass. Never pick up or hold clean glasses by the rim. This demonstrates good etiquette and professionalism.

11. Setting up the bar area Stemmed glassware should only be handled by the stem

12. Setting up the bar area All other glassware should be handled on the bottom half of the glass

13. Setting up the bar area Glassware There are three basic rules concerning glassware: Use the proper glassware for each drink. Ensure that glassware is sparkling clean. Ensure that glassware is not cracked or chipped. (Always use an ice scoop; this will prevent glassware from chipping and cracking. This is also a safety measure).

14. Setting up the bar area Ordering stock for bar set up Order your stock against what is on the drinks list. Quality checks – Always check the drink stock is in date and undamaged. Stock storage – Wipe clean all bottled and canned stock before storing, this will reduce contamination. Always place new stock behind old stock with the labels facing forward. Ice container and tongs – Clean and polish these before placing on the service area. Equipment – Coffee machine is switched, coffee beans replenished, milk, sugar etc are in place.

15. Setting up the bar area Garnishes A good garnish increases the overall appearance of a drink. It should not detract from the drink or make it difficult to consume the drink. A garnish should be vivid in colour and fresh in appearance with no visible signs of age or deterioration. A garnish is part of the recipe and is an essential part of the drink.

16. Setting up the bar area Display Shelves These are to display and store stock and are stored at an ambient temperature. The display shelves store drinks such as spirits, fortified wines and vermouths. All bottles to be displayed should be wiped clean label facing forward. Cleaning the customer service area Make sure all tables and chairs are clean and in place. Clean anything which is dirty or smeared or out of place. Waste bin, bottle bins These should be clean and placed out of the sight of the customer.

17. Setting up the bar area Prepare the customer service area • It is the responsibility of the bartender to maintain the customer service area. The area must be kept clean and uncluttered. • Remember it is a legal requirement to display sample menu and drinks list before entry to the restaurant or bar this should be kept clean and up-to-date

18. Setting up the bar area Lighting This should be turned on and dimmed to the right level to create a nice ambiance. Check for any bulbs that may need replacing and report to supervisor. Music Finally, adjust the music to the right volume and play appropriate music before the customers arrive. You are now all ready to welcome your guests!

19. Setting up the bar area On a weekly basis, every part of the bar is to be thoroughly cleaned. The weekly clean up will include: Cleaning out all storage areas. Cleaning out all par shelves. Cleaning stainless counters and sinks. Cleaning out walk-in and reach-ins thoroughly. Cleaning soda gun - nozzles, holders, and hoses.

20. Setting up the bar area 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.