HOW TO OPEN / SET UP A BAR

That the bar for banqueting is set up in a clean and presentable manner, completely stock with the required range of beverages and equipped with clean and polished glassware.

Why is this task important for you and our guests?

Answers: 

1. To maximize guests satisfaction

2. To ensure the beverage section is ready on time to serve the guests

3. To ensure the bar has sufficient equipment for the events’ operation

4. To ensure there is enough beverage stock for the event

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
1) Set the bar table. .	Set the bar table with skirting. The size of the bar number of tables is depending of the size of the event; how many guests, type & quantity of beverages required, etc. (Set up can differ per hotel, some hotel use mobile bar or glass tables, need to adjust according to individual hotel standards) Table must be in good condition and balanced. Table cloth and skirting must be well pressed without any stain and holes.	Why is the size of the bar depending on the size of the event? Why should the table be balanced? Why should the table cloth be pressed and be free of holes?
2) Set glassware on table.	Set glassware according to the types of beverage ordered. All glassware must be polished, free of spots and no chips.	Why should you set up the glassware to the types if the beverages ordered? Why should the glasses be polished? Why should the glasses have no chips?
3) Set liquors	Arrange the liquor in descending order in term of bottle height with the tallest bottle in the middle. All bottles must be full. All bottles must be clean without any stain.	Why should you organize the bottles in descending order? Why should the bottles be full? Why should the bottles be clean?
4) Set condiments and others	Arrange ice cubes, lemon, straws, stirrer, etc. Ensure beverage service trays are clean, sufficient, in good condition and ready for use	Why should you arrange the condiments prior to the event? Why should the trays be in good condition? Why should there be sufficient trays?

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why is the size of the bar depending on the size of the event?

2. Why should the table be balanced?

3. Why should the table cloth be pressed and be free of holes?

4. Why should you set up the glassware to the types if the beverages ordered?

5. Why should the glasses be polished?

6. Why should the glasses have no chips?

7. Why should you organize the bottles in descending order?

8. Why should the bottles be full?

9. Why should the bottles be clean?

10. Why should you arrange the condiments prior to the event?

11.  Why should the trays be in good condition?

12. Why should there be sufficient trays?