Drinks service manual

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This manual and the Serving It Right program are designed to give you the knowledge Within 30 minutes of the end of liquor service You must remove liquor, drinks and glassware in food primary establishments or at catered events All patrons must leave your liquor-primary establishment (e.g. bar, pub, night club). The service manual contains various warnings that should be carefully read to minimize the risk of personal injury. This manual also contains service information to ensure that proper methods are followed to avoid damaging the vender or making it unsafe. It is also important to understand these warnings provide general guidance only. Coffee and Cold Beverage Service: Basic coffee service, assortment of sparkling waters, juices, and soft drinks, linen on service table. $ per person Additional Items: Milk, water, or juice $ per person Assorted regular or diet soft drinks $ per person Sparkling water or juice $ per person.

The Food and Drinks Service providers serve food and drinks to their clients at specific locations on-premise such as hotels, and restaurants. Thus, food and drinks services can be defined as the procedure of preparation, presentation, and serving of food and drinks to clients. Always handle glassware by the stems, handles, or the bottom of the glass. When serving the table, follow the general rules of etiquette. Serve the guest of honor, if known, and women first, followed by the men and children. If there are elderly people at the table, serve them at the beginning as well. STANDARDS OF OPERATION AND SERVICE MINIMUM GUEST SERVICE STANDARDS - FOOD AND BEVERAGE FB BAR SERVICE: Drinks Service Job Position: Bar Attendant GUEST SERVICE STANDARD Drinks and beverages are served to GUESTS, at the appropriate temperature and in the correct glasses, with appropriate mixers, promptly and courteously.