Bar person check points

Sr. Descriptions 1. Sign in and check communication book. 2. 3. 4. 5. 6. 7. Check tea pots and coffee pots if they are ready to serve Check juices, juice glasses. Check water pitchers are filled, chilled and decorated with folded napkins. Check evaporated milk is diluted and prepared for service Always make sure welcome juice is fresh, prepared, and chilled. Make standard fresh juice holding time (3 hours) Remark acknowledge any matters in book and follow up Brewing coffee, making Myanmar tea Assure enough juices are prepared to serve ,depends on in-house customers occupancy Must-be for service

8. 9. 10 . 11 . 12 .

Collect Evaporated milk pitchers for refill. Always reserve one pitcher of fresh juice for V.I.Ps Prepared from new fresh fruits; continual holding hours in chillers. If juice is taken out and put back in chiller often, do not keep it long. Check coffee brewer is on and coffee is hot enough Brewed coffee is good enough at 92 C to 96 C Always check water boiler is set to 95C after reaching to For standard boiling water to boiling point 100 C. make hot beverages Make sure bar counter is arranged neat and tidy Follow S.O.P according to standard set by supervisor or manager. For cleanliness issue , wipe counter with bar rug Follow up clean as you go separately every after counter is used