Profession bartender: work with glass and ice
The owners do not like to spend money. Therefore, it is better if all this shining beauty will look after Sam the bartender, because then you can require the owner of a premium for the extra work. In addition, a good bartender will always tell the owner how many metal products relevant in its establishment. If the bar is too busy sparkling items, it hides the beauty of the wooden furniture and finishes.
Care of dishes
Glassware, which serves drinks, as well as the one where the bartender mixes the drinks should be spotlessly clean. After the dishes used, it is necessary as soon as possible to wash, put on a dedicated place to dry, and then RUB with a clean linen towel or linen of the same cloth. At the bar, which serves a large number of visitors requires a large amount of glass. For it must be installed in a special Cabinet.
The Cabinet should be installed so that the waiters could easily take clean glasses. In addition, the dirty dishes, the waiters should immediately carry to the sink instead of leaving them on the bar. The dishes in the cupboard should be placed on purpose – champagne glasses, wine, whiskey – all have to be separate, to have even just adopted the waiter was able to find what you need quickly. If suddenly broken glass, or a glass, you must notify the senior waiter. In the closet necessarily at the end of the day audit, after which the filled supply of broken dishes.
In a nice bar every bartender needs to be a book about the presence of glassware he has behind the counter. If the dishes break (or steal), you should immediately make changes in the book. Then problems with the availability of glasses behind the bar will not, and visitors will not have to wait when the waiter brings the new out of the closet. If control is not, then you can lose customers because the lack of utensils at the bar can be regarded as negligence and, accordingly, the incompetence of the staff.
What would a visitor when a bartender, trying desperately to find the necessary capacity, yells to the waiter "Oh, I've got the glasses, it turns out, is over, bring me a new one". If such treatment of dishes, then what this same dish poured?
Working with ice
An important part of the bartender is to work with ice. Before harvest the ice, you should decide how much of it is on the current shift will need. Of course, once the ice does not happen, but to score the freezer bags with ice cubes, which may not be useful, it is not necessary.
An experienced bartender is how much is expected on this day visitors. Many bars have their loyal customers who order every time the same drinks. In addition, usually on Friday and Saturday there are much more visitors than on weekdays. Yes, and it is clear the people at the weekend decided to rest.
To store ice in the freezer also must be careful. Do not place the packaging with the ice close to each other, between them there should be a backlash. The air in the store, circulating between containers with ice will serve as an additional cooling factor.
Be sure to check the ice on the presence of impurities. Submerge the ice cube in pure water should only be guessed its outline. If the ice cube fully visible, it contains impurities, and serve an ice visitors can not.