Transcription
BartenderTrainingGuide
rnbartenderstillneedstobeamulti- utthistrainingguide.BARTENDERTRAININGGUIDE- ployeewillbeableto: uttheproperwrittenauthorization.2
rtendersshare.1. approachableattitudethatistherightfitforthebar.2. ideamazinghospitality.3. skillswithstaffandguests.4. ndneedstobeatoppriorityatalltimes.5. ellthemto.6. irability.7. ble.8. nanenjoyableandprofitableskilltolearn.9. atedtotheirguestsandteammates.10. .3
THETRADE- ‐LearningObjectives irintendeduse thouttheproperwrittenauthorization.4
uringdowntime.Cloth- mostallsurfaces.IceScoopSelf- s.ShotGlass- cedwithouttheproperwrittenauthorization.5
outtheproperwrittenauthorization.6
reself- s.MIXER–Mixersarenon- toaglass.SHOOTER–Ashooterorshotisa1- wististhinandlong.VIRGIN–Referstoanon- ttenauthorization.7
BartenderTrainingGuideV1GLASSWARE eforeverydrink lassware. esparklingcleanglasswareNOTE- ‐ kedorchippedtheglasswasher sts.FAMOSOGLASSWAREGUIDE16ozSleeve RocksGlassFountainPopItalianSodas(Peach ocktailsJuiceIcedLateCoffeeMug Cup rSangria5ozWine9ozWineKid’sCup utellaMochaTeaChaiLatteWineGlass ozyCoffeesPeppermintNutellaMochaCageAmoreSingle DoubleCocktailGlassSingleCocktailsDoubleCocktails soConPannaBeerSleeves- edwithouttheproperwrittenauthorization.8
FT- ‐LearningObjectives �spurposeandexecution ,change- etthestore- ychoosetohaveallbar- ecificlocationOpening Routines&ChecklistsMainPriorities: Alltoolsareinplace Wellissetup essomachine, Chemicallevelscheckedfordishwasher Bariswellorganizedfortheneedsoftheday away houttheproperwrittenauthorization.9
BartenderTrainingGuideV1Changeover inner) salwaysimportanttokeepprioritiesincheck Barisrestocked Barisperfectlycleanandorganized Quatsanitizerbucketsand/orspraybottlesarechanged Thenightteamwillhavezeroprepandrestockingtodo dthenecessarytoolsClosing Routines&ChecklistsMainPriorities hcaddies,icewells,andpopguns ned ogicalplaces ounteriscleaned rthenextday’suse Productsareputawaywithrotationinmind Garbageandrecyclablesaretakentotheirstorage Thereisnocleaningleftforthenextshift theproperwrittenauthorization.10
sarewritteninanapproachable,easy- ‐to- d,measurements,ingredientandprovidesastep- ‐by- ourbeverageguide.Lime1.Cutlimeinhalftip- ‐to- dyforrevenue.Itisaquickexercise(5- ce,ifdoneproperlyitalmostguaranteesstress- ofocusonprovidingworld- tenauthorization.11
Check”continued anageronduty.Goal:Tonever‘86’anitem- atters:EyeAppeal- yreceivethebestqualityingredientsandworld- ��slikeyou’rebeinggiventheanswerstoatest rwrittenauthorization.12
bouteachproduct.PRODUCTSPECIFICS- ‐LearningObjectives Understandshelflife,storageandserviceforwine Comprehendthedraftsystemandstorageforbeer lcreation elflife: nimizetheimpactofshelflife: eaction e: reyoupourtothe5or9- eTip:Doesallwineimprovewithage? tmostarenot.Inexpensivewinesaresoldinaready- ‐to- ‐drinkstyleandshouldbeconsumedassuch. properwrittenauthorization.13
ittenauthorization.14
iththelineorgauge.**Toomuchpressurecreatesfoam- ‐- ‐- ngBeer intstorememberwhenchangingakeg:1.2.3.4.5.6.Un- lassdoesnottouchthefaucet;holditata45- zation.15
akeasies;ithastraveledtothemostfar- lswehavebeenonasteadypathwithever- retations.ComponentstoaGreatCocktail1.Basespirit- ity- hetasteofacocktail.3.Sweetness- erspiritsthataresweet.4.Bitterness- irpallets.Peopletendtodrinklesssweetandmore- ‐bittercocktailswithage.5.Aroma- fthemostimportant/appealingaspectisthesmell.6.Ice- nitaryproceduresasanyfooditem. scoopaglassthroughtheicewell. theglassintheice. meltsquicklyandmakesweak,diluteddrinks. andquickly. houldbecleanedregularly. rinks;thisensurestheproperratioofliquortomix. ,accommodatetheguest.NOTE- outtheproperwrittenauthorization.16
nthreeways:1.EyeAppealisaSalesTool- hancestheFlavorofaCocktail- allQuality- nauthorization.17
BartenderTrainingGuideV1NON- otroubleshootafailingpopsystem:1. Rotation onthebox ruppressuregaugeshouldread65PSI2. Refrigeration redatall(exposedcoldplatescanresultinflatpop)
Bartender!Training!Guide!V1 ! _ FAMOSO&INC.& d!may!notbe
