Bar & Cellar Management
Training.
BAR HYGIENE AND CLEANING.
Keeping your bar clean is just as important
as keeping a kitchen clean, it is where you prepare and serve drinks and
it portrays how clean and organised your whole operation is.
For reasons relating to health & safety,
food hygiene and also customer care you must make sure that your bar is
always clean and tidy.
The things you should do to keep your bar
clean and tidy are:
·
Wipe bar tops when they become dirty or
sticky. This is not very welcoming for customers.
·
Keep your shelves and fridges clean & tidy.
·
Empty and clean your glass wash machine at
least once a day.
·
When you take glasses out of the machine put
them at the back of the shelf so they have chance to cool down and dry
properly before you use them.
·
At the end of the day empty and wash your
drip trays.
·
At the end of the day remove the sparklers
and leave them to soak in some soda water overnight.
·
At least once a week take all the glasses
off the shelves and clean the shelves.
·
Throw away any unused ice, lime slices or
lemon slices.
·
At the end of the shift sweep and mop the
floor using a cleaning agent and HOT water.
·
Collect empty glasses to remove clutter from
your bar and keep it inviting for customers.
·
Polish and mirrors or glass shelves
regularly.
·
Polish away dust from bottles on optics or
displays.
·
Check your toilets regularly.
·
At least once a week remove the optic
measures and soak them in hot water, then in a cleaning solution. Make
sure you thoroughly rinse them in cold water before you attach the
bottle to it ready for dispensing.
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covered on the website as a free pdf by clicking on the link below:
FREE BAR
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