Prepare and Clear bar area - Clearing down bar area

1. Prepare and Clear bar area - Clearing down bar area

2. Clearing down the bar area The aim of this unit is to develop your knowledge and skills in cleaning down the equipment in the bar area after service. You will also learn how to clear and store glassware, and how to deal with broken glass. Understand how to clear customer and service area Health and safety Securing the area Locking up procedures Cleaning equipment

3. Clearing down the bar area Closing down the bar area duties: Closing duties are just as important as preparing the bar, breaking down the bar should always be down quickly and efficiently. This is a very important job of the bartender to ensure the bar area is left clean, tidy and looking professional.

4. Clearing down the bar area Health and safety When cleaning always check you are following the correct procedures and good working practice. In order to comply with Health and Safety regulations you must. Be trained how to use chemicals Be trained on which cleaning materials should be used for what task Take safety precaution by wearing PPE. Clear any spillages/breakages immediately Find out more at :www.hse.gov.uk/legislation/hswa.htm

5. Clearing down the bar area Bar customer area This area should be left clean and tidy, cleaning of this area takes place before and after service. Remove any glasses, bar coasters and any other rubbish from floors, tables Wipe all tables down and place chairs back into position. Why do we clean? To remove Grease Dirt Waste To make a safe working environment To reduce the risk of cross-contamination

6. Clearing down the bar area Bar area At the end of the session the bar area needs to be left clean and tidy. Clean display shelves Waste bins (Emptied) All empty bottles, cans, cartons should be placed in the correct bins. In line with your place of work re-cycling policy. Bottle containers (Emptied and cleaned). *Note any fruit cartons opened need to be date stamped and placed at the front of the refrigerator. Drink Accompaniments and garnishes Store all milk and cream in refrigerator and date stamp. Sugar to be stored in dry conditions. Tea, coffee, hot chocolate should be stored in sealed airtight containers. Any left over garnishes to be covered and date stamped and stored in a refrigerator, unless they are no longer suitable.

7. Clearing down the bar area Service equipment All equipment to be washed and stored in the correct place according to your place of work. Electrical equipment Filter coffee machine switch off and un-plug remove the used coffee grounds/filter paper or bag discard in bin. Rinse the coffee holder, wipe the outside of the machine and rinse out the coffee pots.

8. Clearing down the bar area Animation of how to clean a filter coffee machine Step 1 switch off and un-plug Step 2 remove the used coffee grounds/filter paper discard in bin. Step 3 rinse the coffee holder Step 4 wipe the outside of the machine with a damp cloth

9. Clearing down the bar area Espresso coffee machine Each machine comes with cleaning instructions. You should read these carefully before you start and use the proper cleaning detergent. Step 1 Back flush according to the directions of the detergent . Run the pump for 15 seconds and repeat this four more times. Lock the port filter into position and start the pump so that it will build up pressure to open the vents and send the excess pressure back into the water reservoir. This action will force the detergent through the screen and will flush the oils out of the system. Step 2 Wiggle the portafilter back and forth to remove any residue that may be clogging the holes. Loosen the portafilter and hold it in place with your hand. With your other hand, start the pump on the espresso machine and as it fills with water, wiggle the portafilter.. Step 3 Use a group brush to scrub away any deposits that still remain in the portafilter gasket and on the group heads. Wipe the shower screen with a wet cloth. Step 4 Run clean water through the machine to rinse away any detergent residue. Step 5 Empty drip tray and wash, rinse and dry Step 6 Empty out knocking box wash, rinse and dry Step 7 Clean all group heads and filters Step 8 Clean the outside of the machine

10. Clearing down the bar area Glass washer Empty the glass washer of any remaining glasses Drain the glass washer by removing the plug Switch off Clean the filter Wipe down the inside of the machine Leave the door slightly open to avoid smells Wipe down the outside of the machine

11. Clearing down the bar area Animation of how to clean and empty a glass washer follow steps from previous slide Plug is found at the back on the Bottom to the Right hand side Filter is found at the back Of the machine in front Of the plug

12. Clearing down the bar area Refrigeration units Chiller unit Wipe down doors and clean glass check the stock has been brought forward and replenishment looking tidy for the next session leave turned on, but turn off the light. Drinks refrigerator Wipe the outside of the machine and turn off the Light, leave switch on. Give a deep clean once a week.

13. Clearing down the bar area Ice container and tongs Always throw away left over ice. Wash and dry container and tongs leave lid slightly ajar to stop smells. Service equipment The following should be cleaned and stored in the correct place ready for the next shift. Trays, Salvers, Optics, Measures, Pourers, Drip trays and mats, Knives, Chopping boards, Check pads. Glass cloths, dish cloths, tea towels, waiters cloths all need to be collect and returned to laundry.

14. Clearing down the bar area Bar sink Needs to be cleaned and sanitised, don’t forget to clean the taps Floors Sweep and mop the floor behind the bar using the appropriate washing solution. Dispose of the contents of the mop bucket in the correct place and leave the mop to dry in the allocated place. Music Remember to Turn off the music system at the end of the shift.

15. Clearing down the bar area Securing the bar area Tills – Cash up and follow your workplace policy and place takings in safe. Checking all areas to also include all toilets have been vacated no staff left in the changing rooms All windows are closed and locked Cellar door is locked and lights out Once all jobs have been completed it is now time to lock the bar. Close shutters lock the bar turn off the lights and then set the alarm. Follow your workplace After service checklist to make sure all jobs have been completed.

16. Clearing down the bar area Example Checklist Closing down checklist Thoroughly clean all equipment, jiggers, optics etc.. Wash all bar mats and bar area, remove bar menus and clean Refrigerate any opened white wines Discard or store garnishes in the fridge (Do not leave milk in fridge). Remove all spouts from pourers and clean Wipe down all bottles with a damp cloth. Empty ice bucket and wash Clean all stainless steel surfaces thoroughly Ensure all glasses are clean and replace in correct place Wipe down the back of the bar service area and glass to ensure the display looks perfect Cash-up the till register and sign off with the manager. Check the stock levels and ensures they are fully stocked and all facing the same direction Switch off fridge lights, lock wine fridge Clean coffee machine, clean steam injector, empty knocking box and drip tray. Replenish coffee cups on top of coffee machine Drain and rinse out glass washers clean sink Once all these jobs are completed then Empty all bins and bottles bins (rinse out) Brush and mop floor behind bar Lock shutters Sign off with supervisor Always leave the bar area clean and tidy for the next person