Closing Routine duties in hotel BAR:
o
Closing duties are different in different lounges. Your closing
duty checklist lists your responsibilities for the end of your day activities.
o
Clean all unnecessary used items in the bar counter i.e. (used
glasses, ashtray, display, table mats etc.)
o
Wipe crumbs from chairs and tables into beverages napkins and
throw them away.
o
Wipe tables and chairs with a clean damp cloth, followed by dry
cloth. Never user linen napkins for cleaning.
o
Arrange tables and chairs neatly as guests leave. Pick up paper or
debris whenever you see it.
o
Follow standard dish-room procedures for scraping and tacking
soiled dishes.
o
Help the bartender put away items and washes glasses.
o
Remove corks, foil scraps, labels and other debris form baskets to
avail plugging drains.
o
Empty ice and water into the appropriate sink.
o
Dry the ice buckets with a bar towel.
o
Spray trays with hot water to remove food residue.
o
Spray the trays with a sanitizing solution. Then stack them upside
down at right angles to allow them to air-dry.
o
Date and store food, such as condiments and garnishes, that has
not been exposed to contamination.
o
Throw away food that has been in the temperature danger zone too
long.
o
Throw all the cut garnish and spoiled fruits.
o
Return empty wine and champagne bottles to the bar for inventory.
o
Keep all the display bottles inside the store cabinet.
o
Put all the used glasses and Store and Pour in the glass wash
machine.
o
Clean and wipe the corresponding area, bar counter, sink, glass
rack, display rack etc.
o
Start your closing inventory and re check all the stocks for
requisition for the next day.
o
Clean and wipe all the glasses and Store & Pour, place it in
the dry area.
o
Turn Off all the electronic equipments i.e. (Bar Display
Lights/Blender/ Swirl Machine etc.)
o
Lock and close the entire store cabinet, fridge etc.
o
Double check all the areas.
o
Turn Off the electricity.
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