Bar set up and tidy up

 

You will need:

1. Access codes
   1. Or key fob to get into the Main Hall
   2. The Point of Sale iPad 6 digit access code
   3. The SQUARE application 4 digit access code
   4. The 4 digit code to the lounge key safe. The key safe contains the following keys:
      1. The bar storage cupboard (middle cupboard in the hall)
      2.  
      3. The bar fridge padlocks
      4. The bar wine and been cupboards (under the counter in the bar)
2. If possible bring a LEMON!

Set up 

• Unlock key safe using the code
• Unlock cupboards and fridge padlocks

Stock levels:

• Check stock levels and replenish from cupboards under the bar and from the middle stock cupboard in the corridor:
  • Soft drinks, lagers in small fridge 
  • Beers and red wine in cupboard under bar
  • Wine/cider fridges 
• Take 1 or 2 bottles of sparkling water from stock cupboard and place on bar
• Lock hall stock cupboard

Kitchen to bar

• Take the 2 trugs for empty bottles and tins, from the kitchen and place by the bar
• Take fresh beer from kitchen and place on top of bar
• Take a cutting board and knife from kitchen for slicing the lemon
• Take  tea towels from kitchen
• Retrieve ice from freezer and place on ice holder

Bar 

• Take bar menus from cupboard under bar and place on bar
• Take Point of Sales systems and card readers from cupboard under bar
  • Check charge level
  • Plug into charger if necessary
  • Then place on bar
• Take corkscrews and measures from cupboard under bar and place on serving area
• Take out ice holder from under corner cupboard and replenish from kitchen freezer
• Take Presse bottles, Spirits and mixers from out of under bar cupoard and place on top side of the bar.

During the shift

• Start glasswasher (see instructions for Appliances)
• Collect and clean galsses as you go

Tidy up

• Put the following back in the appropriate cupboards:
  • Bar menus
  • Corkscrews
  • iPointof Sale systems and card readers
• Drain and turn off glasswasher
• Put used tea towels in kitchen tea towel ‘bin’
• Take the trugs containing bottles and tins and recycle
•  Lock:
  • Fridges with padlocks
  • 2 cupboards under bar with key
  • Check hall storage cupboard is locked
• Dispose of unused fresh beer