enderTrainingManual英文版的吧台员工服务手册.pdfVIP

Bartender Training Manual Table of Contents INTRODUCTION 4 ALCOHOL AWARENESS 5 SANITATION 6 SAFETY 6 MAJOR CAUSE OF FOOD BORNE ILLNESS - 6 ALWAYS WASH YOUR HANDS AFTER YOU - 7 DISPOSE OF WASTE PROPERLY - 7 KEEP INSECTS AND ANIMALS OUT BY - 7 HANDLE ICE AND TABLEWARE PROPERLY - 7 AVOID CROSS CONTAMINATION FROM ONE FOOD ITEM TO ANOTHER - 7 STORE FOODS AND EQUIP MENT PROPERLY - 7 WHEN CLEANING STATIONARY EQUIPMENT - 8 PREVENTING FALLS - 8 PREVENTING ELECTRIC SHOCK - 8 LIFT PROPERLY - 8 MOVING A CART PROPERLY : 9 PREVENTING CUTS - 9 PREVENTING BURNS - 9 PREVENTING FIRES - 10 SAFE CHEMICAL HANDLING - 10 READING THE MSDS (MATERIAL SAFETY DATA SHEETS) - 10 THE GUEST 11 PERSONAL APPEARANCE 13 UNIFORM 13 SUGGESTIVE SELLING 14 THE GREETING 15 TAKING THE ORDER 15 REGISTER OPERATIONS 16 BAR STATION SETUP 17 THE WELL 17 BACK STATION SETUP 17 HOT DRINK STATION 17 ORDERING PROCEDURES 18 CATEGORY 18 ABBREVIATIONS 18 SERVING ORDER 18 SERVICE SYSTEM 18 PREPARING DRINK ORDERS 19 DELIVERING AND SERVING DRINKS 19 SERVICE TIME 21 LIQUOR LAWS 21 SERVICE WELL 22 DRINK BASICS 22 STANDARDIZATION OF BEVERAGE ORDERS 24 PREPARING DRINKS 24 GLASSWARE 25 ICE 26 DRINK MAKING TECHNIQUES 26 GARNISHES 29 CLOSING OUT A TABLE 30 PRESENTING THE CHECK 31 THE FAREWELL 31 METHODS OF PAYMENT 32 OPENING, RUNNING, CLOSING DUTIES 32 BAR CLEANLINESS 33 END OF SHIFT RESPONSIBILITIES 34 BARTENDER SECURITY RESPONSIBILITIES 34 CHECK OUT PROCEDURES 35 OVER RINGS OR VOIDS 35 HOUSE PROMO 36 MANAGER PROMO 36 EMPLOYEE DISCOUNT/CUSTOMER DISCOUNT 36 TIP POOL 37 PERFORMANCE STANDARDS 38 FRONT OF THE HOUSE BEHAVIOR 40 CONCLUSIO