Training and Operations Manual Position: Bar-Back
Table of Contents • • • • • •
• • • •
Slides 5-14: Walk in coolers, Overview of Bud Light & Miller Light cooler Slides 15-16: Red Wines Slides 17-20: Dry Stock Slides 21-24: Basement storage, switching to plastic glassware Slides 25-26: Example of Top/Front Loaders Slides 27-53: Opening/ Maintaining/ Closing 30-36: Soda Room 37-40: Tower Backups & Frozens 41-42: Side work Slides 54-57: Closing Incorrectly Slides 58-74: Example bars (Side/Deck) Slides 75-76: Watching for bartenders Slide 77: Special Occasions
Make sure the opening bar-back is on time!
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Always remember to sign in the “red book” at beginning of shift! • When training to bar-back you do not fill out FICA slip
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Walk-in Coolers • There are a total of 5 walk-in coolers • Bud light and Miller light (both are located in back north hallway) • Sidebar • Deck • Frozen (by prep station)
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Bud Light Cooler contains • Bud light, Budweiser, All Day IPA, 312, Ginger Beer, Diet Ginger Beer, Red Bull, Sugar Free Red Bull, Cranberry Red Bull, Tropical Red Bull, Blueberry Red Bull, Water for Staff, • White Wines - wine list may change as double check with a manager if you are not sure!
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Bud light Cooler Product should be placed as seen in video
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Bud light cooler continued • White Wines - wine list may change, so double check with a manager if you are not sure! - William Hill Chardonnay, Napa, California (HOUSE WHITE WINE!) - Estancia Pinot Grigio, California - Kim Crawford Sauvignon Blanc, New Zealand
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White Wine’s
William Hill House
Kim Crawford Sauvignon Blanc
Estancia Pinot Grigio 9
Bud light Cooler continued • SPARKLING & CHAMPAGNE - Martini & Rossi Prosecco Italy - Mini and Big bottles - Chandon Brut Classic, California (House Champagne) -Mini and Big bottles. - Veuve Clicquot Rose, France - Veuve Clicquot, France
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Bud light Cooler continued • Cordials- Fireball, Jägermeister, Dr. McGillicuddy’s Peach, Mint and Apple (flavors may change over time) • Orange Juice and Olives
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Miller Light Cooler contains • Miller light, Miller High Life, Magic Hat • Leinenkugal (current seasonal), Amstel Light, Corona Extra • Guinness Draught, Heineken, Kaliber, Stella Artois, Angry Orchard Hard Cider • Brickstone APA, Crispin Natural Hard Pear Cider, Dogfish Head 90 Minute Imperial IPA • Half Acre Daisy Cutter Pale Ale, Half Acre Pony Pilsner • Henry’s Hard Orange Soda, Revolution Brewing Anti-Hero IPA, Revolution Brewing Fist City • Stiegl Radler Grapefruit, Evian Water, Badoit water 12
Miller Light Cooler Product should be placed as seen in video
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Frozen Cooler contains• Backups for Frozens- Krush , Cherry Buzz, Bull- Beri Storm, Mai tai, • Extra bottles of lemonade, • Finished Kool Aid bottles (For house shots) • concentrate needed to make Kool Aid • Backups for premade tower cocktails- Long Island, Cosmo, Margarita • Cordials/liquor- Crown apple, Goldshlager, Sambavca, Sour Apple, Peppermint, Peach and Butterscotch Snaps • Cream • Fruit • Designated shelf for employee personal items 14
Red Wines • Located on the right as soon as you walk through the back staff door.
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Red Wines
Diseno Malbec
Campo Viejo Garnacha
Graffigna Cabernet Sauvignon 16
Dry Stock • • • • • • • • • • • • •
Napkins Towels Frozen Straws Tall Straws Short Straws Pineapple Juice Tomato Juice Grape Fruit Juice Sanitizer tablets Sour Mix Dish Soap Cranberry juice Plastic wear 10oz cups and shot glasses 17
Dry Stock Martini shakers big and small Extra brown drink mats
Tall Straws Short Straws Frozen straw Extra glassware
Cherries
Tomato Juice Pineapple Juice Grape Fruit juice Extra tall glasses on the bottom
Cranberry Juice & Sour Mix Located next to liquor cage 18
Dry Stock Cont. • Located next to Cherry Bar ice machine • In this cabinet you will find • Dish Soap (for glassware) • Sanitizer tablets • Margarita salt • Tabasco • Worcestershire • Sugar • Celery salt • Bitters 19
Under Each Sink should be:
Dish Soap
Sour Mix
Simple Syrup
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Extra Glass Pro • Located in the basement in the wood cabinet • If your glass Pro breaks write a note on it and leave it on the back counter top or by Bill’s office if there is enough room.
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Plastic ware • Located in basement • Shot glass (white box) • 10 oz • 12 oz
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We only use Plastic During • Sundays Deck Bar (Summer Only) • Halloween • Pride Sunday • I.M.L • Market Days • Sidetrack’s Anniversary Party
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Extra Glassware • Is located in the basement on the right hand side.
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Example of a Front Loader
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Example of a Top loader • Always rotate beer • Winter beer should be half full • Summer beer should be completely filled
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Opening Monday – Thursday: Step One Check on the opening bartender to see if they need anything before you step behind the bar • Wash dirty glassware and put away • Double check the bar to see if you need anything major • “Double checking” means looking at your top loaders, front loaders, dry stock, • Look to see if the bartenders napkins, straws, fruit, juices and ice are full • Some bartenders might ask you to grab bottles of liquor
• Remember: Make sure there is a radio on in the back, or near you, just in case the bartender needs anything. • You should check on your bartender every 30 minutes
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Opening/Closing Friday- Sunday • Your senior bar backs will walk you through how it is done.
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Step 2 • Check schedule to see if there is an event or a private party that evening. • Check Start times of other barbacks and bartenders who are working that night because you may have to set up another bar or get ready an event
• To set up bar • 1. Fill wells with ice • (depending on event night/party certain wells may not be open always ask your bartender) • Turn Frozen on “Fill” not auto • Make Coffee • Double check Dry Stock, Front and Top loaders.
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Soda Room Cont. • Check the soda boxes by picking them up to gauge contents • Wait until box is completely empty ! • If nozzles are sticky and hard to get off, soak them in hot water • Soda boxes are stored next to Bryan and Bill’s offices
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Step 3 Check the Soda Room • Check the C02 levels (Blue tank) • Check the nitrogen level (Yellow tank) • If you swap out a tank make sure you replace it. • There should be a back up of each tank
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Tank levels
Nitrogen - C02
Change when gauge is at 0!
Change when gauge is at 0!
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• Make sure to place a washer inside nozzle other wise the C02 will leak.
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New C02/ Nitrogen • New tanks are located in the back north hallway, on the right side across from the Miller Light cooler
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Empty C02/Nitrogen • Empty tanks are put by the back door on the left hand side
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Checking Soda Room Cont. • Check the towers - Refill towers if half full - Reconnect tank line to corresponding mix - 1. Long Island - 2. Margarita -3. Cosmo When hooking towers back up refer to image on left
Black = OUT
White = IN
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• Tower backups are located in Frozen Cooler
• If you are running low/out (1 bucket or less) of tower backups, make more.
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Checking Frozens Step 4 • Check Frozens levels (especially during the summer) • Refill Frozen buckets if they are half full • Extra Frozens are located next to the bucket • TRIPLE CHECK that you are dumping the correct flavor into each bucket! • If you are running low/out of backs, make more 38
Making Frozenes/ Tower Backups • You senior bar back will show you what to do • Until shown how to make correctly do not attempt! • Make sure to log what you have made • Recipe book and log sheet located in cabinet next to prep sink
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Reminder! • When makeing frozens make sure to add enough hot water to mix ingredients correctly • Otherwise this happens
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Step 5 Side Work • Instructions are located in back, right next to the sink • It will tell you what needs to be done each day
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Barback Side Work Sunday- Back and Deck Bar - Dump orange juice and sour mix in (If the bar is not open the next day) - Bleach all juice pour tops - Take extra fruit and put it in bus tubs in frozen cooler Monday-
Restock plastic cups/shot glasses Dump orange juice and sour mix at all bars Bleach all pour tops Take extra fruit and put it in bus tubs in frozen cooler ( only take fruit back if your bar is not open the next day)
Tuesday-
Bleach frozen buckets and fruit containers Un-box new glassware Wipe down barback area and shelves Clean coffee/hot water pots Clean coffee maker and underneath
Wednesday-
Bleach ice buckets top and bottom Wipe down ice machines Rotate beer in Bud Light and Miller light cooler Wipe down frozen buckets in cooler Mop frozen cooler (if needed)
Thursday-
Bleach juice holders Wash sink mats
Friday “Day Barbacks� -
Make backups of Frozens, lemonade, Kool-Aid, Cosmo, LIT, Margarita for the weekend Stock sidebar beer cooler Stock deckbar beer cooler in summer Deck/back Night barbacks stock deck bar beer cooler in the winter
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Step 6 Maintaining your bar • Through out the night make sure to check: • Make sure you are changing the water every 15 minutes, or sooner if it gets dirty! - Glassware (talls), grab extra if needed. Pull first from dry stock, or basement if needed - Dry Stock, Fruit and juices -Top loaders and Front loaders. Try to let the beer run down when possible which makes it easier to rotate the coolers. Rotating the coolers simply means: oFront loaders: old beer is moved forward and new beer is moved to the back oTop loaders: old is moved to the top and new beer is on the bottom 43
Tips To Maintain Bar • When you are behind the bar have a sense of urgency. • While washing glassware, be sure to periodically scan the levels of the bartender’s supplies. • Make good use of your time: When leaving and entering the bar, be sure to always have something in your hands. • Ask the bartender before leaving the bar if you can bring them anything.
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Step 7 Getting ready to close • Depending on how busy it is, start to do your final pull - 12:45 am – 1 am Start final pull for top loaders - 1:20 am start final pull for front loaders, Dry Stock, Juices, - Around 1:30 am ask you bartender if it is ok to turn your frozen to wash - Turn off the fill, then turn frozen to wash, - 1:40 am turn frozen off. This makes them thaw faster. - 1:30 am – 1:45 am try to count the beer in coolers
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Step 8 Closing • Change your water one last time before last call • Combine juices and put away • Save fruit if you can, if not throw out • Wash fruit trays, OJ juice containers • Wash and put back all glassware. If needed grab extra from the basement • Drain and clean out frozen machines. Wipe down front of frozens. • Drain sinks then clean out with Windex • Take your garbage cans to the back • Take back your coffee. Dump in and wash it out 46
Closing correctly • The flowing pour tops are placed in soda water at the end of the night. - Ocean Spray (cranberry juice) - Lemonade - Kool Aid - OJ - Liquor pour tops that have been pulled off of empty bottles 47
Fruit trays and OJ containers should be place like this
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Closing continued • Take frozens and dump them in the designated bucket located in frozen cooler. Wash out the buckets you have used and put back. • Do one final check of your bar to make sure you didn’t forget anything
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Step 9 Closing the back • • • • •
Clean off and wipe down counter tops with Windex Clean coffee maker wipe down with Windex Wipe down counter top around coffee maker and fruit cutter Switch out garbage can by managers office and prep area Make sure Bud Light, Miller Light walk-in coolers are counted and lights are turned off • Turn off frozen switch in frozen cooler • Make sure the dishwasher in side bar is loaded and turned on • Make sure no one else needs anything and sign out
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Frozen Master Switch On
Off
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Counting the Coolers • Only Count the Bud Light and Miller Light coolers • There is a count sheet with a list of beers (as see in photo) that will tell you want you need to count • Your senior bar back will explain how to count the coolers
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Loading the Dish washer Bottom
Top
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Incorrect ways to close Do not leave pour tops or bottle openers in sink
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Incorrect ways to close Cont. • Restock all your glassware • If you have extra glassware put it back in the correct place or bring it to another bar if they need it • Your senior bar back will show you wear to put extra glassware
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Incorrect ways to close Cont. • Wipe out your sinks • There should be not a dark ring around the top of your sinks
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Incorrect ways to close cont. • Do not leave a message in the side bar sink • If the dish washer is finished and the snack bowls are clean take them out put dirty ones in the dish washer
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Example of how your bar should look at the end of your shift (Side Bar) Glassware Completely Stocked
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Glassware Cont. (Side Bar) • Wine Glass • Mugs • On both sides
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Top Loader • Top Loader Should have Miller Light, Bud Light and Corona • Top loaders may vary depending on each bar • Summer Top loaders should always be full • Winter top loaders should be half full • Make sure to rotate your beer 60
Top Loader Cont. At least 2 Lemonade and 2 Kool-Aid are located in each bars top loader Back Bar, Deck Bar, Side Bar will have induvial bottles (as seen in photo )of Long Island, Cosmo and Margarita in the top loader
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Side Bar front loaders
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Dry Stock (Side Bar) • 3 Cranberry Juice • 6 Tomato Juice • 6 Grape fruit • 12 Pineapple Juice • (Make sure to rotate juices) • 1 sleeve of 10 plastic cups • 5 packs of plastic shot glasses • 2 stacks of towels
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Dry Stock Cont. (Side Bar) • 1 box of cocktail napkins • 3 boxes of tall straws • 3 boxes of short straws • 2 boxes of frozen straws
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Side/Deck Bar Beer Cooler Levels • On front or inside the beer cooler door will be a list (as seen in the photo) • The list contains how much beer to stock in each cooler during the winter and summer
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Side Bar Cooler
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Deck Bar cooler • Make sure to restock what you have used during your shift • Especially if you go through a 6 pack or a case of beer
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Example of how your bar should look (Deck Bar) Glassware
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Deck bar glassware cont. Make sure to restock all your glassware
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Deck Bar top loader
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Deck-bar Front Loaders • There are 2 front loaders on deck bar the same beer may not be in the each of front loaders
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Deck Bar Dry Stock • 1 Box of Napkins • 3 Cranberry Juice • 1 Dish Soap for glasses • 1 Sour Mix • 1 Sanitizer Tables for Glasses • 1 Can of Windex • 2 Flavor Red Bull Red, Blue, Yellow • Pineapple Juice, Tom Juice and Grapefruit Juice
• 2 stacks of Towels • 2 Frozen straws • 3 Tall and 3 Short straws
• 1 Margarita salt • 1 Tabasco • 1 Worcestershire sauce
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Dry Stock Behind Deck bar • Bus Tub goes under the sink • 4 packs of napkins • 1 Cranberry juice • 1 Sleeve 10 oz. cups • 3 sleeves of plastic shot glasses • 1 box of frozen Straws • 1 Tall and 1 Short box of straws
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Deck Bar Summer Sundays • Saturday Night Switch to plastic after we close - 1 Box of 12 oz. cups - 1 Box of shot glasses - 1 Box of 10 oz. cups • Senior bar-backs will show you how to set everything up properly.
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Watching bar while bartender is on break • If you have any questions, ask • Make sure you are tending to customers first before staff • Ring everything in • Double check that your giving back the customer the correct change • If they order a specialty cocktail make sure you put it in a specialty glass (SIDETRACK GLASS) • Frozen: 2 options -Regular: 10 oz. – mug -Queen: 12 oz. plastic cups or 13 oz. – specialty glass 75
Popular shots to know • Lemon Drop - Citron vodka chilled, Sugar rim shot glass , lemon wedges • Vegas Bomb - Crown Royal, Peach Schnapps, Malibu, Chilled served in rocks glass top with Red Bull • Cherry Bomb – Effen Cherry Chilled, served in rocks glass topped with red • Kamikaze- Vodka, Triple Sec, Lime Juice • Cum in a hot tub - Vodka, Peach Schnapps, Cream 2 – 3 drops of cream • SoCo Lime- Southern Comfort, lime juice Chilled • Cowboy cock sucker-Butterscotch schnapps, Bailey’s Irish cream • Washington Apple – Crown Apple, Cranberry
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Special Occasions • Sidetrack always has something going on, remember to double check your schedule to see what time and event you are working. • Also double check with the “MOD” to see if the is anything specific that you should be doing.
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Remember if you have any questions ask
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