The Bar and Beverage Book by Costas Katsigris & Chris Thomas

Author:Costas Katsigris & Chris Thomas [Katsigris, Costas & Thomas, Chris]
Language: eng
Format: epub
Tags: General, Cooking, Beverages
ISBN: 9780471647997
Google: DX9J04A4dicC
Amazon: 0471647993
Publisher: Wiley
Published: 2006-10-20T05:00:00+00:00

Katsigris (Wiley)

362

CHAPTER 9

SANITATION AND BAR SETUP

Ⅲ Train employees to handle glasses and ice properly.

Ⅲ Set up and close the cash register and train employees to do so.

Ⅲ Coach employees in behind-the-bar behavior.

Ⅲ Close down the bar correctly, and train employees in closing proce-

dures.

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Katsigris (Wiley)

SANITATION

363

Usually your bartender sets up the bar. You will have scheduled his

or her shift to begin half an hour or so before you open your doors

so that everything will be ready. There is nothing very complicated

about being ready; it involves a series of routines, a few rules, and

good organization. Efficient organization is the ingredient that you

supply by clearly communicating the way you want things done and

the way you have trained your employees. If you have everything organized, the

day will flow smoothly. If something is overlooked or left undone, customers will

have to wait for their drinks and your bartenders will be playing catch-up all day.

The essentials of setting up are few. Everything must be superclean. The day’s

supplies of everything you need must be on hand and in position. Most bars have

a diagram of liquor and mixer locations for a workstation, as shown in Figure 9.1.

The list also includes beer, wine, ice, glasses, garnishes, condiments, utensils, bar

towels, napkins, snack foods, ashtrays, matches, and money in the register. That’s

it! Now, let’s take a closer look at how to get it all ready.

SANITATION

Cleanliness is essential for two equally important reasons: customer appeal and

customer health. Your local health department comes into the picture, too, and its

inspectors are the guardians of customer health. If you don’t meet the health-

department standards you can be fined or even lose your permit to operate. But

most health regulations establish only minimum standards for cleanliness and safety

so your goal should be to exceed them.

A clean bar is an attractive bar. It has sparkling glassware, gleaming countertops,

clean ashtrays, and fresh-looking garnishes, and everything is neatly arranged. The

underbar should be in the same condition, with shiny-clean stainless steel, all bot-

tles in order, and ice bins full to the brim with fresh ice. Remember, this is all

visible to customers, if not directly, then in the mirror. Even though the underbar

functions as the ‘‘kitchen area’’ of the bar, in a real kitchen, the chef can make a

mess and clean up later since he or she is working behind the scenes. The bartender

has no such luxury. Train your bartenders to start clean and work clean.

Bacterial Hazards

Fortunately a bar does not present nearly as many potential health hazards as a

commercial kitchen. Very few things that you serve from the bar are potential

vehicles for illness or disease. In fact in most cases alcohol kills bacteria. However,

most bars now include some type of foodservice and, even if yours is the rare

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exception, there will be a few items on hand that may harbor unhealthful types of

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364

CHAPTER 9

SANITATION AND BAR SETUP

Work Station With Soda Gun

Front Counter Top

DRINK RAIL

Gun

DRINK RAIL

TOM

Laminated

CR

Ice storage

Drain board

work counter

GR

(Jockey box)

OJ

PC SYR LJ

SS

GD SWV DYV

V

B

G

S

TEQ BR

R

Definition of Abbreviations

Bottled Mixes in the Speed Rack

Bottled Juices

Well Alcohol

PC

Pina colada

TOM

Tomato

TEQ

Tequila

GD

Grenadine

CR

Cranberry

TS

Triple sec

LJ

Lime juice

GR

Grapefruit

B

Bourbon

S/S

Sweet & sour

OJ

Orange

G

Gin

SWV Sweet vermouth

V

Vodka

DYV

Dry vermouth

SC

Scotch

SYR

Simple syrup

BR

Brandy

R

Rum

FIGURE 9.1 A diagram of a well-organized workstation.

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