Bar updates as of 4/22/2016…
COPPER MULE MUGS!
Mule mugs must be maintained and not left to tarnish. A few easy steps to help this process:
Copper Mule Cups MUST BE HAND WASHED. Do not run a copper mule cup in any automated washer. The following process must be followed to ensure the preservation of our equipment and meet health department standards.
-When washing the mugs always have a dry towel on hand. Please buff them dry once they come out of the final rinse bin. Do NOT let them air dry.
-Mugs can now be polished inside & at any time. The new polish (Barkeeps friend) is located by the soap for the mule washing station. To polish: dampen a towel, squirt a liberal amount of polish onto towel, buff the mug for about a minute, rinse the mug, BUFF the mug DRY!!! (You probably want to wear gloves while polishing the mugs.)
For now, check the bar to see what we have. We are planning on getting new taps for beer and will probably only stock Bud Lite bottles thereafter. All the other bottles will be phased out.
A mixed 6-pack may be purchased on a case by case basis.
Beer walk-in cooler door must be shut properly! Please always check to make sure that the door has latched and is securely shut. If it is not, this can set off the alarm in the middle of the night.
All people sitting in the bar area must be at least 21 years of age. Anybody appearing to be under the age of 35 must be carded by our bar staff before being served. It goes without saying that if they are under 21 and are seated at the bar that we should very politely ask them to move to a space that’s not age-restricted (see Rob or the PIC if this might be a problem). Somebody’s date of birth must be on or before today’s date 21 years previous, which equates to 1994. Valid forms of ID are government-issued and have photographs as well as dates of birth. Valid forms of ID include driver’s licenses and passports. Invalid forms of ID include credit cards, loyalty cards, employee IDs, and novelty IDs.
All credit card tabs should be named “firstname LASTNAME.” When you swipe a card it automatically fills in the last name; just tap the beginning of the text box then type in their first name. Cash tabs should have no more than one round of drinks/food on them and should be named “cash-seat position”; the item should be delivered directly to the customer with the check and payment should be collected immediately upon delivery. Cash transactions should have receipts along with change given to customers. Credit card receipts should be stapled together with itemized receipts when possible. Transferring tabs between the bar and tables is difficult/impossible; advise customers to simply close out at the bar before moving to a table in the dining room.
Tickets print in duplicate and are placed on the service bar mat such that the oldest and most-urgent tickets are on the left. When working a ticket take the top copy for yourself as you assemble the order, and leave the yellow copy @ service bar. Lay out the drinks on the service bar so that they match the order that they are in the ticket: the one farthest from you is first on the ticket, the next one closest is second, etc. Always sell the completed set of drinks with its yellow ticket! Put a small tear in the yellow ticket to signify that the order was completely made and sold. If the ticket has more than one cocktail then place the ticket in between two drinks to help the wait staff differentiate. Patio tickets are sometimes run as bar tabs so they may display as ‘Bar Order’ even if they weren’t put in by bar staff so find out who’s working patio before you start your shift.
Wait staff typically pour their own wine and soft drinks. Bartenders are responsible for espresso (shot), lattes (espresso, steamed milk, & small layer of foam), and cappuccinos (equal parts espresso, steamed milk, & foam).
If you are responsible for the cash drawers, ensure that the cash inside is $300 before using them. “Bar2” is to be assigned to the center POS terminal and drawer and “Bar1” is to to be assigned to the right hand POS terminal and drawer. Bar2 rings in customers at the bar proper and window side bar. Bar1 rings in customers at the marble rail bar, and customers/no host parties on the patio.
It is the AM bartender’s responsibility to determine at the beginning of their shift if there will be a bartender changeover for the evening. If the AM bartender is not to be a part of the PM bartending team, the Closeouts for both Bar1 and Bar2 must be settled and the drawers counted with another bartender or preferably with a manager at a good point after the AM shift when the bar traffic is as close to zero as possible.
Tip entry is to occur at the end of the evening Operation > Employee > Apply Tips. Staple the tip slip to the very top of the “Merchant Copy” of the credit card receipt and if possible a copy of the itemized receipt. At the very end of the evening go to Operation > Employee > Closeout. Take the slip, drawer, and CC receipts in back to whoever is counting for the evening. All tickets with a VOID or DISCOUNT must be turned in as well. Please be sure these tickets have a manager’s initials and a legitimate reason for the void/discount. After counting is done cash is given for the credit card tips, at which point tips are disbursed to the bar staff. Staff who aren’t present get their tips in a sealed envelope which is signed by the closing staff person.
Each wait staff will come to a bar staff person and show them their closeout receipt and give a cash percentage of their net drink sales to be deducted from the server’s tips; these appear at the bottom of the a closeout report. This is typically a fixed percentage but can be adjusted based on circumstances. Should a server be running food, pouring their own beer, etc., then they are entitled to more than the standard percentage. Once an agreement has been reached, initial the receipt and add the amount to the bar tips. Typical percentages are 8% for liquor and 4% for beer. Any conflicts can be resolved by Rob.
We may provide beverage tastes to customers if they are purchasing alcohol or have already purchased alcohol; this is in accordance with the law. “Dealer’s choice” is an opportunity for our mixologists to provide a craft cocktail tailored to the customer. The ground rule is to use no more than 50mL of hard liquor in a drink. We typically serve basic drinks (e.g. Gin and Tonic) deconstructed. If the customer asks for a drink to be assembled it is allowable. This is never the default presentation. Tall versions of these drinks (i.e. a TALL gin & tonic) will come in a collins glass and will be sold already assembled.
We will do our best to accommodate customer requests for custom cocktails however, we would prefer that an attempt be made to first find the customer a drink they will enjoy from our extensive cocktail repertoire before making a new drink. If a new drink is made, there needs to be a recipe for the new drink before it is made to have a record and eliminate inconcistencies. It is important to communicate with the customer when deviations from established recipes will result in additional cost (e.g. requesting a more expensive alcohol than standard), and when requested customizations fall well outside the norm (e.g. requesting an 25 year old scotch and Coke). Listen to your customers, do your best to accommodate their requests while adhering to our Elements principles and standards.
We serve one drink at a time to our customers, and typically no more than 3-4 drinks per person. Nobody should ever leave our bar intoxicated.
To-go cups are available for soft drinks. Bottles of wine may be taken to-go so long as they were purchased with food, have a cork inserted in the top, and are placed in a bag. This rule applies to screw-top wines as well. Growlers must have labels affixed to them with info regarding age restrictions and remaining sealed until safely home; use our pre-printed labels for sealing growlers. No other opened containers of alcohol may be removed from the premises. To-go boxes for food are available and a bag should be provided if there are more than two containers.
Sandwiches come with one side, “Other Stuff” with two. Duck fat fries come in Idaho or Sweet and aren’t available as a side. Once a customer’s food order is taken, plates and silverware should be set in front of the customer to indicate to the other bartenders that an order has been placed. Desserts and specials change daily so make sure that you know them.
Attempt to rotate glassware so newly washed (warm) glasses are not intermixed with cold or room temperature items. The rule of thumb is to use left-to-right, and replace in the same order. Tastes for beer should be poured in 100ml glasses. Wines are always tasted in wine glasses. Ask customers whether the same glass is okay for second pours during tasting. Outside of tasting, reusing glasses is never acceptable. Full beers should be poured with approximately half inch heads. Soft drink glasses should be filled 3/4 with ice and served with a straw that has had the bottom 80% of the wrapper removed. Mule cups are to be washed in the plastic bins in the bar to prevent degradation. ALL coffee products shall be washed in the kitchen, to eliminate coffee grounds contaminating barware.
Dishwashing is the responsibility of the entire bartending team. The host/ess and managers will help the bartenders to get through dirty dishes as they can but please include in your communication with each other a plan for keeping dishes clean as you go.
Check all glassware, especially wine glasses, after washing and once more at the end of the night for cleanliness. Troubleshooting if you are having problems getting the glassware completely clean and spot-free :
Tabs can be merged on the tab page and whichever one you choose first is the tab from which the new one will inherit payment info and name. If anybody asks we are PCI-compliant and have a professionally-secured network that prevents ingress to the POS network from all of the others via a stateful firewall. We do not use our POS terminals for anything except the POS.
Things To Have Memorized
Before you start your shift: wines, beers on tap, bombers and cans, desserts, sides, food specials, who’s working patio (see “Service Bar” above)
In general: Know common alternatives to popular liquors (Crown Royal, Jack Daniels, Captain Morgan, Jose Cuervo, Miller/Bud Lite, Moscato)
If you don’t know: Please ask. Find a manager, find an answer.
Basic rule 1: SHAKE drinks with any of the following ingredients: agave, fruit juice, fresh herbs, fruit or vegetables, or egg (exception: egg may be whipped thoroughly with electronic whippers).
Basic rule 2: Recipes with agave; light agave syrup for light liquors, dark agave syrup for dark liquors.
Basic rule 3: Standard garnish is a shave peel from the top to bottom of the fruit (should result in an oval shape) from the primary citrus used in the cocktail. Twist garnish and always place garnish in the cocktail; do not hang across top of glassware. Please do not EVER set a preprepared garnish on the black bar mat or countertop. Place it in the glass or on the cutting board if needed.
Basic rule 4: Measure. If cocktail recipe indicates “ml” then measure that ingredient in separate beakers. The exception is agave syrup; once you develop a feeling for proper serving, always combine agave syrup in the shaker cup.
Basic rule 5: To project the best possible customer experience, always present the appearance of a professional mixologist. Under normal circumstances (non-emergency) do not appear frenzied or hurried. Minutes matter, seconds don’t count. Be considerate of your fellow staff members, ALWAYS make time to help each other.
Basic rule 6: Clean all used dishes and tools from the drink making station after each drink is made.
Basic rule 7: Taste Everything before it goes out. The black tasting straws are there for a reason and are not to be given to customers. Only wrapped straws go out to customers.
Basic rule 8: Once a drink is made, do not let it set on the mixing ice. All drinks need to made made with the “cold ice” from the freezer to the left of the cube and sphere freezer.
Bar Service Organization
Organization, product and process knowledge are the keys to a successful session. In general the following organization will be implemented for bar service.
Number of Bar Staff
All bar requests
One on Dining Orders
One on Dining Orders
One on Dining Orders
One on Dining Orders
Managing and working the Espresso Bar is the responsibility of Elements Bar Staff.
As with our entire bar area, please keep the Espresso Bar clean and orderly; it is visible from our main entrance and we wish to present our best for our Customers. The Espresso Bar is to be used only for creation of espresso-based beverages; it is not a storage area for snacks, drinks, used cups and saucers, etc.
Always keep 5 cups on top of the espresso machine (the cup warmer). Warmed cups produce and keep crema better than cold cups.
All french presses get washed at the bar! Any coffee related item that is being washed at the bar must be thoroughly rinsed out before being loaded into the dishwasher. NO coffee grounds should ever be in the dishwasher.
Frothing Milk to be completed