Scribd
Upload
49 views1 page

Carrying Beverages From The Bar: Operations Manual

This document outlines the procedure for carrying beverages from the bar to ensure service speed and efficiency. It includes steps for checking orders, arranging drinks on a service tray, and verifying drink presentations and garnishes. The procedure emphasizes proper handling techniques for optimal balance and presentation.

Uploaded by

cowboy1966
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
49 views1 page

Carrying Beverages From The Bar: Operations Manual

This document outlines the procedure for carrying beverages from the bar to ensure service speed and efficiency. It includes steps for checking orders, arranging drinks on a service tray, and verifying drink presentations and garnishes. The procedure emphasizes proper handling techniques for optimal balance and presentation.

Uploaded by

cowboy1966
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

DIVISION : FOOD & BEVERAGE DEPARTMENT : BAR & RESTAURANT

____________________________________________________________________

CARRYING BEVERAGES FROM THE BAR (1/1)


____________________________________________________________________

PROCEDURE PURPOSE : SERVICE SPEED & EFFICIENCY

 1 or 2 minutes after having punched your order in the POS terminal, or delivered
the written Captain Order copies to the kitchen and cashier, go to the bar
counter.

 Pick up all the ordered drinks from the bar counter and double check with the
Captain Order (or printout from the POS terminal where available).

 All the drinks must be placed properly on a service tray to achieve good balance.

 Check the drinks presentation and garnishes of the specific cocktail such as
olives, onions, lemon peel, lemon slices, cherries, etc.

 Carry the drinks and complimentary items with the left hand horizontally under
the tray centre.

____________________________________________________________________
OPERATIONS MANUAL FB03.21

You might also like