Opening Routine in Hotel BAR:
o
Switch on the Bar lights, display lights, glass wash machine and
plug in all bar electronic equipment i.e. (Blender, Swirl Machine etc.)
o
Read and check the Log book hand over notes and requisition book.
o
Check the Bar counter, sink, utensils and fridge.
o
Clean up spills with the damp cloth, followed by a dry cloth. Do
not user a linen napkin to clean up spills. Use only designated cloths or
cleaning towels.
o
Report stained or damaged upholstery or carpeting to Housekeeping
/ Maintenance department.
o
Move and adjust tables and chairs as needed.
o
Ask the housekeeping department to vacuum the BAR lounge
thoroughly.
o
Wipe all tabletops with a damp cloth and sanitizing solution
followed by a dry cloth.
If the BAR uses table top candle lamps:
o
Place a new candle in each candle lamp as needed, or refill lamps
using liquid fuel. Make sure that wicks are in good condition.
o
If the lamp uses gas, then make sure there are no open flames near
you while you are filling lamps.
o
Brass and silver rims of the lamps has to be polished if
necessary.
o
Check flower arrangements and make sure the vases are clean and
flowers and greenery are fresh and neatly arranged.
o
If the hotel uses artificial flower arrangements then, make sure
that they are free from dust.
o
Adjust the drapes and blinds. Make sure that they are hanging
neatly. If required adjust them to get the best appearance.
o
If there is any food residue or stains on the drapes and inform
Housekeeping immediately so they can do the required cleaning / replacements.
o
Place clean ashtrays on tables in the smoking section. Place a
fresh, closed book of matches in each ashtray.
o
Check all billing stationary, equipment, POS terminals and
printers are in place and working properly.
o
Set up the Bar counter, displays, tent cards, tissues, Bar table
mats, display and pouring bottles, speed rail.
o
Pick up all stocks that had been requested yesterday.
o
Clean and wipe all the new stocks and replenished the fridge,
store cabinet. Always follow F.I.F.O. Standards.
o
Clean and wipe all the glasses “No water spot should be visible”
o
Re wipe all the bottle displays, wine rack, draught taps etc.
o
Prepare your garnishes, fruits and refill your Bar organizer.
o
Make the opening inventory so you can double check the
availability of your stocks and expirations.
o
Re check all your routine/checklist and you’re ready for
operation.
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