Create a handbook called The Bar Attendant’s Guide. In it, provide details of everything a bar attendant needs to do to operate a bar. The information can be provided in point form and should include relevant illustrations where applicable.
Information should be provided for each task outlined:
1. How to prepare the bar for service.
2. Correct storage and temperatures.
3. How to take drink orders and identifying customer needs and preferences.
4. Selling skills and how to make recommendations.
5. Processing payments.
6. How to prepare alcoholic and non-alcoholic drinks, including the equipment to use, measurement, correct glassware.
7. Include in the guide detailed directions on how to make at least three drinks.
8. Troubleshooting guide of how to deal with beer problems.
9. How to reduce wastage.
10. Importance of quality, how to check quality, who to report issues to and how to attend to mishaps.
11. How to serve drinks including tray service.
12. Close down tasks: shutting down equipment, clean and dismantling bar areas, reordering stock, setting up for next service period and bar handover procedures.
13. How to reduce negative environmental impacts including: using energy, water and resources efficiently; recycling; and waste disposal.
14. Provide advice about the responsible service of alcohol, hygiene and safety for bar operations.
Due on anyday you ready
