Bar Service Standards

Never leave the bar unattended! If in exceptional circumstances you must, then make eye contact with all the customers standing at the bar to ensure they don’t need servicing.

Make Eye contact with all customers so that although they are waiting they know you have seen them and you will be with them as soon as you can, it keeps them calm.

Use a tray to carry and clear drinks wherever possible, it looks good and is more efficient.

Tear the dispense ticket when you have made the drinks and place on the tray with drinks.

If the waiter is busy you can take out drinks on the tray. Spike the ticket.

It is the manager on duties job to change barrels get ice wine change etc. especially on busy shifts.

Soft drinks

All glasses full of ice / All drinks garnished / Don’t pour bottles/ underfill all draft by 2mm there’s no point us or them spilling it. All post mix/cordial sold in chunky glasses, all juice in half pint slim jims

Spirits

All glasses full of ice where appropriate No ice in Brandy or Port offer ice in whisky/ All drinks garnished where appropriate no garnish in neat spirits / Don’t pour bottles / underfill all draft by 2mm there’s no point us or them spilling it. There are many exceptions to the above rules be guided by the customer or ask Nick.

All spirits are served in 25mm measures you can ask if the want a large one.

The exceptions are the Aperitifs Martini Campari Aperol Sherry and the Digestives Port, Sherry and Bailys.

Draft Beer

Start all pours on an angle down the side of the glass then straighten up to create froth or continue to not. If a drink is too gassy always pour with tap fully open, leave to rest, pour other drinks, take money, etc, then come back to top up. Giving the glass a rinse before adding beer will give it less head

All beers should have an acceptable head. If a customer wants a top up this is not a problem but virtually all beer tastes better drunk through a head and all beer look better with a head.

In a Larger Top the lemonade goes in first as it does in a shandy, let the froth settle before adding beer.

Correct beer in correct glasses.

Ale/Stout in tankards or Adnams glasses. Carlsberg in Carlsberg. Bitberger in nucleated tankards, Aspal, Aspal glasses, Scrumpy tankards, Craft in tankards or bowl glasses.

Bottled Beer

Don’t pour beer into glasses, let the customer do this, offer lime with Mexican beer

Wine

Pour all wine into 175mm Measure first, pour Prosecco up to line only.

All bottles of wine should be opened at the table.

Offer person who ordered wine taste then top up all other people’s glasses left to right from tasting person. leave bottle on table in a cooler if needed, slimline coolers do not need ice.

Coffee

Black coffee Filter Coffee Americano are all the same thing as far as were concerned*

Cappuccino is a third coffee a third a third milk and a third froth.

Latte and flat white are the same thing one third coffee two thirds milk*.

Expresso and double in small glasses.

Macchiato and double are marked (with milk) expressos not the Australian late macchiato.

* (there is a difference that I can explain to you)

Speed of service.

Only ask relevant questions. Ask less questions when busy

Everyone gets ice unless they specify.

If a large or small is requested don’t correct them.

On very busy shifts shanty bank holidays etc use glasses strait from the machine.

Don’t upsell when there’s a que if the customer wants tides fortune with aromatic fever tree tonic and a slice of cucumber they will tell you.

Don’t confuse people with complicated coffee jargon.

Mis en plas

Orange8/16 /  lemon slices  8/16 / lime wedges 6 / celery 1 / mint sm bunch / cucumber ½

Change full / ice full / fridges & shelves full / Glass shelves full /