Bar Training Guide

Bar Training Guide
Training Overview:
- The training program is 4 days, two opens, two closes.

- If Management feels as though you are not prepared by the 4th day, you will be put
on an extended training program, as needed.
- You will be expected to do homework and study for all quizzes.
- You are to adhere to Jacoby Restaurant policies.
- You will be paid hourly during your training period, once out of training you will be
making tips.
Training Guide:
You must bring this packet it with you everyday of training. If you don’t not bring this
guide, you will be asked to go home and get it.
Schedule/Quizzes:
All quizzes will be given at the end of shift, with the exception of your 1 st shift. They will be
taken when you arrive for service. You must pass all quizzes in order to continue training.
You will be retested if you fail 1 quiz. If you fail more than 1 quiz, you will be terminated. If
you do not pass your final quiz you will not be allowed to work your 1 st non-training shift,
and must pass it in order to be on the floor without a trainer.
Shift 1 Shift 2 Shift 3 Shift 4
1. Learning the 1. Cocktails/ 1. Drinks Menu/Making
floor plan and Wine/Beer Cocktails 1. Confident
seat numbers 2. Toast 2. Touch on Bites spill/sales pitch
2. Basic Bosses 3. Familiarizing 3. Sales pitch 2. Confidently
Office Info yourself with Make all
3. Familiarizing our service 4. Wine & Beers Cocktails
yourself with style/steps of 5. Special requests 3. Describe all
the service 6. Pre-bussing beers/wines
cocktails/beer 4. Understanding 7. VIP protocol (Jacoby 4. Describe Bites
/wine & food the flow of the Family/Melvin/Friend
4. Opening prep bar &Family)
Quiz 1 Quiz 2 Quiz 3 Quiz 4

- Must be able to fill in - Cocktails: Final Overview
a blank floor chart Garnishes, - Wine
including position Ingredients, - Beer
numbers proper glassware
- “Where are” & - Bites
- BO phone number, - You will be quizzed on
other general
address, management question contents of the dish
names, hours of /drinks as well as
operation allergens.
Shift 1
FOCUSES FOR THE DAY
1. Learning the floor plan and seat numbers
2. Familiarizing yourself with the cocktails/beer/wine & food
3. Opening prep
DINING ROOM SET UP
__General layout
__Table Numbers & Positions
__Supplies (plates/napkins/silverware)
BARTENDER OVERVIEW
 Trail bartenders for the evening, practicing table/bar numbers, reviewing menus, and
understanding the flow of the bar.
__Different menus (cocktail, beer, wine, bites, spirits list)

__Shown the different areas of the restaurant– shed, walkin, lowboys, etc
__ Opening prep with bartenders, brief overview of batches, ice, syrups & garnish
__Shadow during service, interact with guest, garnish drinks, make drinks if comfortable, run
drinks/ bites.
AFTER SHIFT:
- Sit down with trainee- discuss future quiz and daily recap, how did the shift go, pointers,
advice, etc.
FOR QUIZ 1 STUDY:
- Must be able to fill in a blank floor chart including position numbers

- BO phone number, address, management names, hours of operation
Shift 2
FOCUSES FOR THE DAY:
1. Cocktails/Wine/Beer
2. Toast
3. Understanding the flow of the bar
4. Familiarizing yourself with our service style/steps of service
PRE SHIFT SET UP

__ Steps of set up – Where do you find your tools/supplies, etc
__Bar open- fruits/garnish/batches/prep
__Completion of all setup/side work in time for open.
__How each service well is stocked, drink well, smoke guns, torches; check shift open sheet
__Dish pit etiquette
DURING SERVICE
__Sales pitch- explain the cocktail list & finding a drink for your guest
__ Focus on Cocktails for the night.
__Cocktail glassware/Cocktail Garnishes
__Drink Presentations
__Prebussing/Clearing/Keeping a tidy back bar
__Server is a guide for the guest, not an order taker
__Special requests –Allergies, upcharges for substitutions
__Running bites & drinks when able
TOAST COMPUTER SYSTEM

__Overview of TOAST Computer system
__Input orders for trainer, with supervision
__Basic review of each menu screen, taking payment, closing a check
__Running Checkout
AFTER SHIFT:
-Quiz 1
- Try bite or drink
-Daily recap with MOD
STUDY FOR QUIZ #2

- Cocktails: Garnishes, Ingredients, proper glassware
- “Where are” & other general question
Shift 3
PRE SHIFT SET UP
__ Bar open- fruits/garnish/batches/prep
__Completion of all setup/side work in time for open
SERVICE OVERVIEW
__Main focus on Cocktails, but hit Wines & Beer
__ Focus on Bites for the night.
__Sales pitch
__Beers/ Bottles, Draft, Glassware
__Special requests
__Pre-bussing
__VIP protocol (Jacoby Family/Melvin/Friends & Family)
DRINKS
__Cocktail list/Cocktail Garnishes
__Ordering wine, proper service, glassware
__Beers (Bottles/Cans/Bombers/ Drafts)
__Taste some beers/wines with bar manager
COMPUTER
__Basic review of each menu screen
__Input orders for trainer, with supervision
CLOSING
__Cash out/ Check out
__End of the Night Side work
__ Bar close list – Breakdown & Frozen Machine
__ Par sheets
__ Sunday close – toss all cut fruit
PAYMENT FORMS/ETC
__Close all checks properly
__Closing a check split between cash and credit
__ 3 forms of payment
__ 20% grat on parties of 6 or more
AFTER SHIFT:
-Quiz 3
- Try bite or drink
STUDY FOR QUIZ #3

- Wine
- Beer
- Bites
- You will be quizzed on contents of the dish /drinks as well as allergens.
- What can be vegetarian? What can be gluten free?
Shift 4
FOCUSES FOR THE DAY:

5. Confident spill/sales pitch
6. Confidently Make all Cocktails
7. Describe all beers/wines
__Review of items of first 3 follows

Table numbers and positions; bar positions
Special requests/ VIP protocol
Stations and sidework Splitting Checks
Drink Presentations Sales pitch
Beer Menu layout
Bites Cocktail Garnishes
Wine Supplies
TOAST
__Review each Menu Screen
__Closing Checks
__Entering orders into computer
__PRESENTING/OPENING A BOTTLE OF WINE. Be certain all protocols are observed:

proper glassware, wine bucket if necessary, proper presentation to host, opening, pouring
for taste, pouring around the table
__TAKE CARE OF ATLEAST ONE PARTY AT THE BAR SOLO
CLOSING
__Cash out/ Check out
__End of the Night Side work
__ Bar close list – Breakdown & Frozen Machine
__ Par sheets
AFTER SHIFT
-Quiz #4
-Try food or drink
Study for final quiz:

- General overview from all of training
- Cocktails: Garnishes, Ingredients, proper glassware
- Basic wine & beer knowledge: our BTG varietals, basic flavor profiles
- Be able to give your spiel to a manager and answer basic questions about menu and
bar!

Bar Training Guide

Uploaded by

Copyright:

Available Formats

Bar Training Guide

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Bar Training Guide

Uploaded by

Copyright:

Available Formats

Bar Training Guide

- The training program is 4 days, two opens, two closes.

Quiz 1 Quiz 2 Quiz 3 Quiz 4

DINING ROOM SET UP

__Different menus (cocktail, beer, wine, bites, spirits list)

FOR QUIZ 1 STUDY:

- Must be able to fill in a blank floor chart including position numbers

PRE SHIFT SET UP

TOAST COMPUTER SYSTEM

STUDY FOR QUIZ #2

STUDY FOR QUIZ #3

FOCUSES FOR THE DAY:

__Review of items of first 3 follows

__PRESENTING/OPENING A BOTTLE OF WINE. Be certain all protocols are observed:

__TAKE CARE OF ATLEAST ONE PARTY AT THE BAR SOLO

Study for final quiz:

You might also like