TK Training – Bar Training Plan TK Training – Bar Training Plan Staff Name*Supervisor/Team Leader NameDate DD slash MM slash YYYY IntroductionCompetencies* Beer product knowledge – tap beer, beer of the month, and stubbies Wine product knowledge – tap wine, what bottle wines we sell by the glass and by the bottle only What soft drinks we sell – by the bottle and post-mix What our basic spirits are – brands and where we store back up Glassware types and what we use them for How to measure our wines by using the glass measurements Location of stock, equipment and storage Who we contact when we are out of stock, need a keg changed, or need the post-mix syrup changed (depending on the job: TL, DM or Cellar) Presentation standards for drinks – always one lemon and one lime in LLB, and how to garnish the cocktails Bar fridges and freezers and their contents Glasswasher – checking if the tray rack is down in the glasswasher (fits different racks), having a separate rack for water glasses to put in the washer (time efficient), and monitoring how staff are leaving glasses to be washed RSA procedures and house policy – see signage in bars for information about fines and see Management about our in-house policies and when you should notify them about a patron/s Cocktail training – what glassware to use for each cocktail, strict measurements and where to locate the recipes, what garnishes to use for each cocktail and where to find them Bar Set-Up and Location of Items – check there is enough lemons and limes cut up, coasters, straws, and glassware stocked Where to find stock in upstairs storerooms and where the ice is located (BOH) POS Training – where to locate each item, how to decipher what we count as premium spirits and regular spirits, and where to locate our B.O.M and W.O.M buttons Rundown of what vouchers we have and how to use them – CocaCola promotion What other club promotions we have that’s related to our bars Go through our bar closing procedures – refer to iPad checklist How to record glass wastage and beverage wastage – show sheets on wall TK Lounge – how to use iPad for tvs and if working on Friday/Saturday nights, how to dim lights and turn off ambience music at 8pm (for band) CommentsCleaning RequirementsCompetencies* Upkeep in glasswasher area – cleaning the bar mats regularly, making sure we rinse out glassware that has had dairy products in it, and using a new cloth when wiping glassware (for lipstick stains etc.) Regularly cleaning bench tops and bar trays under taps Run through of bar deep cleaning checklists for TK lounge and TK bar – POS area (cleaning screen), glasswasher, storage cupboard, dismantling taps/post mix gun, wiping bar fridges, wiping display shelves, and overall detail cleaning CommentsOpening/Closing proceduresCompetencies* Make sure everything is stocked and ready to go for your shift Make sure bars have enough ice and if not radio DM or call Cellar Check wine stock and that the opened bottles have all been dated Call DM or Cellar if we require more drink stock See iPad for extended procedures CommentsEnd of trainingCompetencies* Reiterating what has been learnt Checking if staff member has any other questions Give staff member their self-assessment form to fill out Additional Comments