Confidentiality Statement

The material contained herein is unpublished and is only made available to employees of _________________ on a need-to-know basis. It contains

confidential business and proprietary information owned by ______. The reproduction, disclosure, dissemination, sale, or use of this material by any

employee without the prior written consent of ______ is a violation of confidentiality and may be a violation of federal and state law, both criminal and

civil. Any person engaging in such actions will be subject to vigorous and tenacious prosecution to the full extent of the law, which may include the

recovery of profits, statutory penalties, and attorney’s fees.

The Oreilly’s Experience

Oreilly’s was created with one thing in mind: to please the Guests beyond their expectations and provide a craving to return soon . When a Guest enters

the restaurant, they immediately receive the red carpet treatment. From a warm, authentic Italian greeting at the door to customized, attentive service at

their tables, our Guests are treated to a dining experience unlike anywhere they have ever been before.

At Oreilly’s, we believe in making our Guests feel like they are in a real family-owned restaurant. A place with a warm inviting atmosphere and authentic

fare that is certain to give them a unique and exceptional dining experience. We strive to earn a unique and exceptional dining experience. We strive to

earn a unique image by providing:

 Great Food and Drink

 Friendly & Fun Service

 Exceptional Value

Bartender’s Perspective

You are trained to be among the elite in the industry. In knowledge level alone, you are to be proficient with an extensive food menu and a collection of

drink recipes unique to Oreilly’s.

While there is great diversity in terms of style, all successful Oreilly’s bartenders share certain traits:

 Attention to the Guest

 Accuracy

 Speed

 Leadership/ Professionalism

These traits form the foundation of the Bartender’s performance. On that foundation, the individual personality, pride, and commitment set Oreilly’s

bartenders apart from the rest.

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Our Bartenders maintain a high level of leadership and professionalism. This is demonstrated in their commitment to continuos mastering of recipes,

developing other employees and assisting Managers in cost control.

Corner Bar Theory

Friday’s bar is know for having a neighborhood corner bar feeling. It is warm, inviting place where people go to relax over a cocktail, meet friends and

enjoy talking about the day’s events.

You create this feeling at your bar. You build the friendly atmosphere by learning your Guests names and remembering their favorite drinks. You add

the personal touch by reaching across the bar to shake hands with Guests. You know your Guests so well that you can introduce them to one another.

You create the “Corner Bar” each shift you work.

Responsibilities

 Arrive for your shift, on time and in complete uniform.

 Set up bar correctly to ensure productive operations and efficiency in serving Guests.

 Attend Shift Meeting, on time.

 Pour test done at the beginning of each shift.

 Greet Guests in a warm and enthusiastic manner by shaking their hands, welcoming them into the bar and getting to know them by name.

 Exceed Guest expectations by serving “The Perfect Cocktail”.

 Serve Guest in a timely fashion, ensuring product quality and drink orders made to recipe.

 Demonstrate the 7 Steps of Legendary Service Skills.

 Maintain bar cleanliness and organization throughout your shift.

 Restock and maintain inventories to set next Bartender up for success.

 Provide excellent service to co-workers by being quick and attentive at the Serving Bar.

 Maintain liquor inventory, beer counts and spill sheets as a means of controlling costs.

 Maintain awareness of beverage cost, Guest focus and product quality at your bar.

 Maintain proficiency in bar knowledge by continuous study of recipes.

 Provide the complete dining experience by offering Oreilly’s full menu to bar Guests.

 Prepare bar checkout, carefully accounting for all transaction and money at the bar.

 Take ownership and pride in your bar and enforce “Corner Bar Theory”.

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 Role of a Bartender
The role of a Bartender is unique in that you are both a producer and server of products. As a producer, you must demonstrate a commitment to quality

and recipe adherence. As a server, you must be dedicated to the quality of your Guests’ experience.

Role # 1: Service Bartender

Produce drink orders placed by Servers in dining room


Treat Servers as Guests, treating them with respect, priority and attention

Prepare drinks ordered in a quick and timely manner

Support team effort with efficient service to best serve Guests

Role # 2: Front Bartender

Greets Guests, shaking hands and using their name, as appropriate


Receives order from Guest, prepares the “Perfect Cocktail” and process payment quickly and accurately (30-60-30)

Role # 3: Bar Server

Works the crowd at tables inside the bar area


Takes and serves drink orders in quick and efficient manner

Offer Guests option to dine in bar area

Support front Bartender

Maintains cleanliness of tables and entire inside bar area


Uniform Standards

Your personal appearance is an important part of the experience that Guest’s remember after their visit. Your uniform, posture, pace, smile, eye contact,

and tone of voice all contribute to your image. Make sure it is a positive one!

Oreilly’s appearance standards create a pleasant, consistent impression for your

Guests; you are expected to meet the standard each day.

GENERAL GUIDELINES
 all employees should bath before reporting to work
 deodorant or antiperspirant must be applied to prevent body odour
 brush and floss your teeth to avoid unpleasant breath

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 wash your hands after using the rest room
 gum chewing is not permitted while on duty
 name tag to be worn at all times
 a maximum of 2 (two) simple ring on each hand is allowed
 maximum of one bracelet or one wrist watch allowed on each arm
 no necklaces may show outside the uniform

Shirt (Stripe)
 neatly pressed; sleeves must show a crease
Pants
 black, un-faded pants, must be as black as a brand new apron
 pants must be pressed with a crease down the front
 polyester or 60/40 blends are recommended
 no corduroy, parachute pants, denim, stretch pants
Shoes
 black polished shoes; canvas or suede is not acceptable
 must be closed toe
 no visible colored or white logos or stripes
 tennis shoes are recommended for traction and comfort
 socks/tights/leggings and shoelaces may be any color

MISCELLANEOUS

Men
 hair may not extend beneath the bottom of the collar / no pony tails
 must be clean shaven (unless a medical condition exist requiring no shaving)
or must wear facial hair neatly trimmed
 no new facial hair growth is permitted while working
 earring is not allowed while in the premises
 no visible tattoo

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Women
 hair should be restrained so that it does not fall forward while serving
 not more than 2 (two) earrings at each ear
 must wear a bra

Apron
 must be cleaned, pressed, and un-faded
 Inside the apron, a w/w carries 3 working pens, 2 working lighters, a wine
opener, and an order pad.
 ALSO, carry a pouch bag to carry cash (bank of change) and closed checks.

Attentiveness & Suggestive Selling

 Always anticipate Guests’ needs
 Offer another drink when Guest’s glass is half empty
 Light cigarettes for all Guests; change out ashtrays (1 butt limit)
 Change out beverage napkins frequently
 Remove unneeded plate ware, glassware or flatware; keep their area clutter-
free
 Acknowledge guests trying to get your attention; serve them as quickly as
possible
 Always know the ingredients of ever item offered
 Know all up sell items and brands; suggest when appropriate
 Guide first-time Guests through their experience, explain “The Perfect
Cocktail”
 Offer full dining room menu to bar Guests when appropriate

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 30/60/30 Rule
 30 seconds – Greet Guest, shake hands, introduce yourself, obtain
order
 60 seconds – Prepare drink and serve
 30 seconds – Ring up transaction on tab or collect payment

Responsible Alcohol Service and Sales

(R.A.S.S)
 NEVER serve alcohol to an obviously intoxicated Guest (Dram Shop
Law)
 NEVER serve alcohol to a minor
 ALWAYS request identification from Guests who appear to be age 30
or under
 IMMEDIATELY report potential problem situations to a Manager
 NEVER water down or short pour drinks
 Successfully complete the Friday’s required R.A.S.S program and test

Server/Service Bar Relations

 Remain attentive and prepare drinks quickly as ordered
 Coordinate drink chits or tickets with corresponding orders
 Teach Servers when mistakes are made ordering, topping or
garnishing drinks
 Work together with all Employee to provide the best possible service to
the Guest
 Maintain cleanliness and organization of service bar area; keep service
bar well stocked

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  Remain attentive to the needs of bar Guests, Front Bar and Bar Server

Bar Cost
Profitability at the bar is a result of attention to detail. Your performance directly impacts
the beverage cost of your restaurant. Beverage cost includes liquor, beer, wine and bar
mix. As a Oreilly’s Bartender, you will be held accountable for optimizing profits by
adhering to the details of execution.

Every time you serve a drink to a Guest, you must address the register to:
 Start a tab or add an existing tab
 Ring the transaction and collect cash
 Account for the transaction on a promo/comp sheet.
 You will be required to pour test daily. Always aim for a perfect score!

Recipe knowledge begins before the first drink of the day is ordered. It begins with fresh
mixes and fruit. Advise the Manager if the daily par need adjusting.

Adhere to recipes and broaden your knowledge through refresher tests. Merchandize a
different drink every shift. It may take a minute to look up a recipe in the Rolodex, but
this is less costly than having to remake a drink.

The following points directly impact the profitability of your bar and your restaurant.
 Only serve approved products.
 Pay attention to low usage items (some juice and bar mix items) and advise
your Bar Manager of over-ordering.
 Store products immediately upon delivery.
 Check all products thoroughly for damage and make sure it is to spec.
 Follow all product rotation guideline, proper refrigeration rules, and proper
storage methods of cut fruits and mixes.

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  Recipe adherence prevents over pouring. An over poured drink may include
too much mix. Because the drink is diluted, your Guest may complain. Over
pouring alcohol overpowers the way the drink should taste. If another
bartender makes the drink next time or the Guest comes in another day and
orders the same drink, they may be disappointed. Making drinks to recipe
provides a consistent product.
 Ice level also effect bar mix. Not properly filling a glass with ice results in
adding more mix or alcohol.
 Mixes should always be made to recipe. When making mixes, if you are
unsure of the recipe, look it up!
 Fruit must be cut to spec to ensure the correct yield from the produce.
 Serve prepared drinks to the Guest immediately. If Servers are not
immediately retrieving drinks from the Service Bar check the ticket or chit for
the table number and have someone else run the drinks.

Oreilly’s Bartenders’ Do’s & Don’ts

DO
 Use proper, clean glassware
 Pack glass full of dry, hard ice
 Follow exact recipe
 Top cocktail with fresh, colorful, correct
DON’T
 Make unnecessary noise; this may be
annoying to Guests dining nearby
 Overfill a glass with mix, it weakens the
drink
 Be overly familiar with a Guest when
he/she is with others
 Mention the Guest’s last visit unless they

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 size garnish bring it up first
 Follow 30-60-30 rule  Gossip. Do not tell off-color stories, argue
politics or religion. Never complain about
fellow Employees, supervisors or Guests.
 Serve drinks on beverage napkins at the  Neglect a new Guest by standing at one
bar and cocktail tables end of the bar engaged in idle
conversation
 Place drink in front of Guest, when  Serve an obviously intoxicated person or
possible a minor
 Serve cold glass with bottled beer
 Clean ashtrays constantly; empty directly  Interrupt; be a good listener. However,
into trash receptacles, never a glass; never give the impression of listening in
ensure matches and cigarettes are on conversation between Guest
extinguished
 Wipe up spilled drinks immediately; warn
Guest of broken glass on bar
 Keep your station and par spotless, free
of clutter
 Keep glasses sparkling clean. NEVER
touch a clean or soiled glass by the rim
 If you accidentally clear a Guest’s drink,
replace with another one at no charge
 If a Guest is unhappy with their drink,
replace it at no charge
 Account for re-made drink on spill sheet
 PROMOTE! Build repeat business for
yourself and the Guest by providing good
service

“The Perfect Cocktail”

Glassware
 Use proper glassware for each drink
 Ensure that glassware is sparkling clean
 Ensure that glassware is not cracked or chipped
 Use a fresh glass for every drink
Chilling Glassware
 Fill glass 50% ice / 50% water
 Allow to sit while preparing drinks
 Empty water and ice into sink

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 Pre-heating Glassware
 Fill with hot water
 Let glass sit until hot to the touch
 Empty hot water into sink

Ice
 Must be hard, clear and dry
 Must be cold
 Must be clean
 Use plenty of ice when making drinks
 Use fresh, clean ice for every drink you make

Recipe Adherence
 To provide Guests a consistent, great tasting drink every time, follow recipes
exactly
 Refer to recipes when necessary
 Do not substitute without approval from Guest

Free pouring
 Speed, accuracy, organization and flair are the four reasons for free pouring
 Only SP-285-50 pour spouts are used to ensure pour accuracy
 Pour test every day to ensure consistency and accuracy
 Do not short pour or over pour

Garnishes
 Lime and Lemon squeezes are squeezed into the drink to add flavor
 Lemon twists are twisted over drink releasing oils from skin side of the peel;
the rim of the glass is rubbed with the rind to add more flavor
 Sugared or salted rims should have an approximate ¼” width coating

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  Sip sticks are used in highballs and glass mugs; for hot drinks topped with a
layer of cream, the sip stick is placed across the top
 Soda straws are used for soft drinks and cocktails in 15 oz. cooler

Mixing Techniques
All of our drinks are made using one of the following techniques; the correct procedure
will be specified in the recipe

Build Blend
Stir & Strain Layer
Shake & Strain Float / Top
Mix Muddle

Build
When building a drink, the ingredients are poured directly into the glass in which it is
served. The drink is “on the rocks” if it is served over ice and “straight up” if the drink is
served without ice. Building is the easiest drink-making technique and it is used for
highballs, juice drinks, nails and hot drinks.

Stir & Strain

This technique is used to chill clear liquids when they are served straight up. Stirring
mixes ingredients assures proper dilution, and chills liquor to the proper serving
temperature. Clear liquors are stirred and strained, instead of shaken and strained, to
maintain the crystal clarity of the liquid. If clear liquid is shaken or mixed, it becomes
mixed with air and looks cloudy.

To stir and strain a drink:

 Fill a mixing glass with glass with ice.

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  Pour ingredients into the mixing glass.
 Stir quickly 8 to 10 times with a bar spoon until condensation forms on the
outside of the glass. DO NOT CHURN.
 Fit a bar strainer over the mouth of the mixing glass and strain the liquid into
the proper glass. Never use your fingers to strain a cocktail.
 Wash the mixing glass, strainer and bar spoon.

Shake & Strain

This technique is used with opaque ingredients (juices, sweet & sour mix, cream).
Shaking and straining accomplishes the same result as stirring and straining, but also
produces froth from the mixture and provides a good show for the Guest.

To shake and strain a drink:

 Fill a mixing glass with ice
 Pour ingredients into the mixing glass.
 Fit the mouth of a mixing tin over the mouth of the mixing glass at an angle.
 Rap mixing tin firmly downward onto the mixing glass to create a seal.
 Hold the base of the other hand; vigorously shake until a frost appears on the
mixing tin.
 While holding the mixing tin and glass as in Step #5, gently tap the protruding
edge of the mixing tin against the heel of your hand to break the seal between
the tin and glass. Lift the tin off.
 Fit a bar strainer over the mouth of the mixing glass and strain the mixture
into the proper glass.
 Wash the mixing glass, tin and strainer.

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  While the ice chills the cocktail, the primary function of the ice is to agitate
and mix the ingredients together (just as the metal ball in a can of spray paint
does).

Mix
Mixing is simply a high-tech variation of the shake and strain technique. Both methods
accomplish the same result and are used when dealing with the same ingredient type.
However, mixing is much faster. A single spindle drink mixer set at “medium” speed is
used to “flash blend”.

To mix a drink:
 Pour ingredients into a mixing tin. (Ice can also be added per recipe
directions).
 Fit mixing tin onto the mixing spindle until contact is made with sufficient for
most cocktails. If a frothier consistency is desired (sours, cream drinks), hold
for a five-count.
 Pour mixture into proper glassware (if ice is used during mixing, strain the
drink per recipe direction).
 Wash the mixing tin and strainer.

Blend
Blending is used to liquefy solids. Frozen and ice cream drinks are blended to a slushy
or creamy consistency; fluid enough to pour, yet thick enough to hold a straw upright.

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To blend a drink:
 Place ingredients into blender cup, liquids first.
 Firmly seat blender cup on base/motor. Place the top on the blender.
 Set speed to “low” (draws ingredients down into blades and extends the life of
the blades, clutch and motor). Turn motor ”on”.
 To produce a fully blended drink, after ingredients are incorporated, switch
speed to “high” until the blending is smooth.
 Switch speed back to “low”, turns off motor, allow blander to slow, and
remove blender cup (this extends the life of the blades, clutch and motor).
 Pour the mixture into the proper glassware.
 Wash the blender.

Layer
Layering produces distinct “layers” of ingredients with clear and sharp separation on
one layer from another. Each ingredient is poured so that it “sits” atop the preceding
ingredient with no mixing of the two. To achieve this effect, follow the ingredient order
listed in the recipe.
 Pour first ingredient into the glass.
 Place bar spoon atop first “layer” so that the bowl of the spoon rests on the
surface of first "layer”.
 Carefully angle the spoon out of the layer.

Float/Top
This technique produces an effect similar to layering. When floating or topping,
however, the "bleeding" of one ingredient into another is desired vs. the sharp
distinction between ingredients achieved by layering.

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To float an ingredient, pour it slowly from closely above the rim of the glass while
moving the bottle or pitcher in a circle over the top of the drink.

Muddle
Muddling accomplishes one or two things. Muddling extracts the juices or flavors from
solids. For example, the cherry and orange for an Old Fashioned. Or dissolves solids
into liquid. For example, sugar cubes for Irish Coffee.

A muddler is a non-porous wooden tool used to press the ingredients, not beat them. To
muddle an ingredient, hold muddler firmly and press it into the ingredient while turning it
a quarter of a turn. Continue this action until the solid is dissolved or the Juice is
released.

Bar Mixes
Oreilly's makes a number of its own mixes in quantity. This allows for consistency and
facilitates speed, while maintaining high quality. To ensure quality and consistency of
these mixes, it is essential to make mixes with fresh ingredients, prepare them to the
exact recipe and store them correctly. The shelf life of mixes is short. It is important to
control mixes by using par sheets and correct rotation.

When handling mixes, follow these rules:

 Never mix an old batch of mix with a new batch.
 Always make anew batch of mix in a clean, cool container.
 Cover, day dot, label and refrigerate all mixes. Do not leave them un-refrigerated for
long periods of time.
 Always rotate mixes when restocking so that older product is used first.

Any mix will settle according to the-weight of the ingredients. For this reason, it is very
important that all mixes are stirred or shaken each time they are transferred from one

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container to another. When making a mix from dry crystal, remember that the crystals +
water = desired total yield.

Garnishes
A good garnish increases the overall appeal of a drink. It should not detract from the
drink or make it difficult to consume. Garnishes should be vivid in color and fresh in
appearance with no visible signs of age or deterioration.. A garnish is part of the recipe
and is an essential part of the drink. Sensitivities must be observed for all garnishes.

Garnish Basics
 Lime and lemon squeezes are squeezed into the drink to add flavor.
 Lemon twists are twisted over the drink releasing oil from skin side of the rind. The
rim of the glass is rubbed with the rind to add more flavor.
 Sugared or salted rims should have an approximate 1/4" coating
 Sip sticks are used in-rocks, highballs, glass footed mugs and goblets. For Hot
Drinks topped with a layer of cream, the sip stick is placed across the top.
 Soda straws are used in 15 oz. coolers.

Wine Definitions
COLOR - all wines (red, rose, and white) should be clear and bright; cloudiness
indicates spoilage; sediment in the bottom of the bottle is a natural product of the aging
process and does not indicate spoilage.

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AROMA - aroma of wine depends on the types of grapes used in creating them, the soil
content and the aging process. "Off odors" can occur if there is an excessive amount of
vinegar, if the cork is diseased or if there is an excessive amount of sulfur. Wine
connoisseurs smell the wine during a tasting because 75% of our sense of taste is
derived from smell.

TASTE - relationship of the four tastes - sweetness, saltiness, acidity, and bitterness
combine to give each wine its unique taste.

BODY - refers to the overall weight of the wine in your mouth; light, medium, or
full-bodied wines are matched with light, medium or heavy foods.

VINTAGE - the year a wine's grapes were harvested.

BALANCE - when all of a wine's characteristics complement one another in a perfect

"balance".

FRUITY - strong fruit flavors usually berry; not to be confused with sweet.

DRY - the word is used in the wine trade to describe the opposite of fruity. It literally
means, "lacking in sugar."

Wine Tasting
A good wine pleases the senses of sight, smell, taste and touch:

SIGHT:
Hold the glass to the light. The wine should be brilliantly clear. The depth of color is
significant. Only with time will you learn what it should be for each variety of wine.

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SMELL:
Swirl the wine in the glass to release its fragrances. Sniff rather sharply to carry them to
the nerve ends high in the nose.
The "aroma” is the odor of the grape, most noticeable in young wines. The "bouquet" is
the complex odor developed by aging. With experience you will be able to distinguish
between them.

TASTE:
Take a sip and roll it in your mouth to reach all the taste bud areas.
Associate the taste with the variety you taste, the various components should
harmonize, yet the effect should not be flat.

TOUCH:
Roll the wine once more in your mouth.
Note the amount of astringency present, and get the "feel' of the wine. (Astringency is
the mouth- puckering effect produced by the amount of tanning and acidity present.)
Depending upon type, age and other factors, it should be light, moderate or heavy but
never cloying or thin.

AFTERTASTE:
Swallow the wine and note the taste sensations remaining.
The aftertaste should always be pleasant

Wine Storage And Serving Temperatures

 White and blush wines are generally served chilled at 34'F - 38'F. Use chilled
glasses for chilled wines to help maintain wine temperature.
 Red wines are usually served at room temperature (not to exceed 75'F,) with room
temperature glasses.
 Allow red wines to breathe briefly, if possible, before serving.

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 Wine-by-the-Glass
The portion for wines by-the-glass is 6 oz. in and 8 oz glass. For cork -finished wines
by-the-bottle, fill each Guest's glass slightly over half full. This portioning yields at least
two servings per person

Serving A Bottle Of Wine

1. Relax. Don't worry about looking clumsy. In fact many servers divert attention
from the bottle opening procedure by making eye contact with someone at the
table and starting a conversation. This tends to put everyone at ease and breaks
the "silence of the moment."

2. Arrive at the table with a napkin over your left forearm. Hold the bottle in your left
hand and present it to the person who ordered it. With the label facing forward,
present to the host and say, "Here is the Eanfi Centine Rosso you ordered ".
Allow the host to verify that this is in fact the wine he or she ordered.

3. Cut the capsule under the ridge near the top of the bottle and remove the upper
portion of the capsule. Place the neatly trimmed in your pocket to discard later.
Wipe the top of both the cork and the bottle with your napkin to remove any
debris that might be there.

4. Insert the point of the corkscrew in the exact center of the cork and twist once
clockwise, then continue to turn the corkscrew until fully into the cork.

5. With your thumb, brace the lever of the corkscrew against the top lip of the bottle.
Using your thumb as a brace will prevent the corkscrew from slipping. While
holding the neck of the bottle so that the label faces the host, lift straight out,
slowly, until cork emerges. Remove the cork from the corkscrew and set to the
side of the host. Laying the cork within reach of the host allows the host to make

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 the decision of inspecting the cork or not. This avoids any awkward moments for
the Guest that isn't a wine aficionado.

6. Clean bottle neck with your napkin to remove any remaining cork.

7. With the label facing the host/hostess, pour approximately one ounce into the
glass. Twist the bottle slightly before lifting away from glass to prevent small
spills or drips. Present to the host/hostess for tasting and approval. After the wine
is approved, pour wine into women's glasses first, then the men's, clockwise
around the table. The glass should be no less than 1/2 full and no more than 2/3
full.
8. When you've finished serving everyone, put the bottle on the table or in an ice
bucket or wine brick near the host.

WINE BRICKS must be filled with ice water and allowed to sit briefly (3-5 minutes)
before draining and placing them in the cooler. This must be done each time a wine
brick is returned to the cooler.

Now make sure you keep filling the wine glasses - you might sell an extra bottle!

What happens if the cork breaks while it's being removed?

Don't panic! It happens from time to time. Most often, the cork breaks because the
corkscrew wasn't put in straight, or far enough, or the cork was pulled out at an angle. If
the cork has broken in half horizontally, remove the broken portion from the corkscrew.
Then, re-insert the corkscrew into the remaining half of the cork, and pull it out carefully.
Usually this solves the problem. If part of the cork falls into the bottle, start over with
another bottle.

REMEMBER - proper storage prevents corks from drying out!

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What happens if a Guest rejects a bottle after tasting it?
Don't argue with the Guest. Apologize sincerely, "I'm sorry the wine didn't meet your
expectations." Ask what was wrong with the wine. Then ask the Guest if they would like
another bottle of the same wine or invite the Guest to select another bottle from the
wine list.

FUN FACT 
The custom of honoring the host with the first taste arose from the Middle Age custom
of poisoning one's enemies with wine. Guests beware! To allay their fears, hosts began
sampling the wine first.

Bottled Beers
Bottled beer must be served at 36F - 38F with a chilled 8 oz. beer glass unless the
Guest prefers to drink from the bottle. A glass at room temperature will raise the beer
-temperature approximately 2F. Always offer to pour the beer.
Please Note: For safety and sanitary reasons, glasses should not be inverted on top of
bottles.

Ideal storage for bottled beer is between 36F and 70F. At higher temperatures, the
product aroma and flavor will deteriorate rapidly. Your Allenatore will inform you of
which beers are kept in cold storage constantly and which beers can be kept in an un-
refrigerated area. Storage areas must be clean, cool, and dark. Dark storage is very
important to bottled beer in order to avoid becoming "light struck". This causes the beer
to take on undesirable flavor and aroma.

Your Allenatore will inform you of the brands available and include regional favorites.

BOTTLED BEER PRICE

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…………………………………………… …….…………………

Great tips to sell more beer..

Make it a habit when seating or greeting Guests for the first time to hand them a menu
and say, "Our appetizers are listed here and we feature …………………………. and
………………………….

When Guests request water, coffee or tea, train yourself to ask if they'd like to try a
non-alcoholic beer: "Have you ever tried O'Doul's? It's a great non-alcoholic brew from
Bud.”

Beer Glassware And Portioning

Draft beer, (where available) is served in a chilled 14 oz., pint glass. All bottled beer is
served with -a chilled 8 oz. beer glass on the side. Serve a fresh, chilled glass with each
new beer ordered.

All glassware should be "beer clean." A "beer clean" glass is one in which the head of
foam will remain compact and firm for several minutes after pouring. As the beer is
consumed, the foam will form rings on the glass at each new level.

MARTINI’S
Whether it’s Laura Petri offering her loving husband Rob an after work drink or James
Bond ordering his "shaken, not stirred," the Martini invokes some memory for

BAR HOW TO BOOK

everybody. A classic drink created in the classic times of smoke-filled speakeasies
where jazz was the preferred music and gins the preferred liquor. Today, the Martini is
enjoying a revival of popularity.

Though the martini is viewed with almost reverent awe as a drink of unique power, it is
no more or less powerful than any other drink containing the same amount of alcohol.
The original martini recipe called for ½ dry gin and ½ dry vermouth. This proportion
began to change in the early 1940s to two or three parts dry gin to one part dry
vermouth. The greater the proportion of gin to vermouth, the "drier" the martini.

At Friday's we serve a very special martini of generous proportions. Our martinis begin
with only the best liquor; even our well liquors are the highest quality brands which your
Guests probably enjoy in their own homes! The 2 ounce pour is served either
on-the-rocks in a 13 ounce rocks glass or chilled straight up in a jumbo 10 ounce martini
glass.

Guests who order martinis most likely make martini's in their own home. Therefore they
know precisely how they prefer their martinis served. Ask the following questions to
serve your Guests what they believe to be the Perfect Martini.

Would you prefer Gin or Vodka?

Is there a specific brand you prefer? Or perhaps one you drink at home?

Would you like that Martini straight up or on- the-rocks?

What kind of garnish would you prefer, olives, lemon twist, lime? Be sure to let your
Guests know that here at Friday's we have a very special olive garnish that truly
compliments the Italian martini: Queen-sized green olives stuffed with Gorgonzola
cheese.

BAR HOW TO BOOK

To rise the check average and make more in tips, always suggest a call or premium
brand of liquor. Your Allenatore will give you the top selling gins and vodkas in your
store.

WELL GIN PRICE WELL VODKA PRICE

………………….. …………………… ……………………….. ………………
………………….. …………………… ……………………….. ………………

UPSELL GINS PRICE UPSELL VODKAS PRICE

………………….. …………………… ……………………….. ………………
………………….. …………………… ……………………….. ...……………

BAR ACCOUNTING PROCEDURES

The correct handling of cash and credit cards is essential for proper cost control. It is
your responsibility to ensure that every ounce of product that you pour is accounted for
properly. Every drink and product, which is made and used, must be immediately
accounted for through cash transaction, a credit card transaction, a tab transaction or a
promotional drink record.

If you were promoted to the bar from a Server position, you will notice some differences
in the Touch Screen procedures used at the bar:

 You will sign onto the system using your Employee ID number, not a mag card.
This will allow you to be faster and more efficient at the front bar.
 The MAIN MENU screen is different at the bar. It is set up to emphasize
beverage sales, while still allowing easy access to food items.
 Less detail is required to ring drinks at the bar. For example, the first drink may
be rung up with special instructions, and then for the second drink only the item
charged is rung up. A gin and tonic could be simply rung as GIN.

BAR HOW TO BOOK

  REPEAT ROUND is a feature you will use frequently.
 At the bar, there may be more than one check open for a given seat.
 Guest checks or bar tabs are recalled by CHECK NUMBER or by OPEN
CHECKS.
 FAST CASH transactions are used to serve Guests who don't want to run a tab,
which increases, speed of service.
 Checkout procedures are different.

FAST CASH is a function of the register, which will quickly allow you to ring drinks paid
for in cash. A cash transaction is completed in 4 steps:

1. After taking, making and delivering an order to a Guest, the Bartender quotes the
price.

2. Bartender takes the Guest's money and "calls" the amounts (i.e. 13.50 out of $20
or $1.95 out of $10), then places the bill on the counting ledge of the system unit.

3. Sign in, ring the drinks and press [CASH].

4. Make change and place the bill into the proper compartment. Hand the change to
your Guest or place it in front of him/her on the bar. If you place it on the bar,
make sure the Guest acknowledges the change and knows where it is. If the
Guest leaves while you are making change, do not place change on the bar; hold
it on the back bar until he/she returns to accept it. If you lay change on the bar
while the Guest is gone and someone picks it up, you are responsible for the
amount.

5. If the Guest would like a receipt, press the [PRINT RECEIPT] key on the preset
keyboard immediately. To print the receipt, this key must be pressed before you
begin another transaction on the system unit.

BAR HOW TO BOOK

 6. FAST CASH may not -be used to ring up food. If a Guest orders food, start a tab.
Also, FAST CASH may be used only for Guests paying cash. If a Guest uses any
other form of payment, a tab must be started.

7. RUNNING A TAB is the most common procedure for ringing up Guests at the
bar. Bar tabs that are opened must be carefully monitored by the Bartender
be-cause Bartenders are responsible for all uncollected tabs. Therefore, all tabs
should be held open using a credit card imprint on a check. Never add anything
to the tab without authorization of the Guest.

Methods Of Payment
in Italia: Denare

Italianni's is happy to accommodate Guests by accepting every major credit card, cash
or traveler's check as methods of payment. We do not accept personal checks.

Additionally, Itallanni's accepts store or company-issued gift certificates and store or

company issued "complimentary" cards. Always let a Manager know when you receive
a "comp" card.

Throughout T.G.I. Friday's and Itallanni's, corporate and store level Employees may
receive company cards which are accepted in the restaurant as means of payment for
their meals. This excludes alcohol and gratuity. These cards are issued in three
denominations:

Gold Intercompany, 100% food purchases Type 3

Red Intercompany, 50% food purchase Type 4
Silver Intercompany, payroll deduction, 50% food purchases Type10

Your Allenatore will teach you how to process and close these comps.

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 As you receive these cards in the restaurant, please inform the Manager. It is the
Manager's responsibility to visit with these company representatives to receive feedback
on food and service quality.

Checkouts
Bartenders are responsible for all money going into or coming out of their cash drawer.
At the end of each shift, the Consolidated Bartender Checkout Sheet should be
completed by the closing Bartender together with the Manager. Bar checkouts are a
more time consuming process than Server checkouts and should be done with as few
distractions as possible.

BAR DUTIES
Opening  Ensure cleanliness of bar by wiping down bar top, back bar and cocktail tables
 Set up bar with ashtrays and cocktail napkins. Be sure to place matches in all ashtrays.
 Set up tables with condiments, napkins and silverware
 Fill ice bins
 Set up Sweet & Sour, OJ, Margarita mix, Cranberry Juice, Bloody Mary, simple syrup,
apple juice, grapefruit juice, Lime mix, Pineapple Juice, Pina Colada mix and half 'n half
 Ensure all mixes are fresh and day dotted
 Cut all fruit to spec
 Stock all sugar caddies, salt & pepper, and oil & vinegar bottles as needed for shift
 Stock all straws and swords
 Stock silverware and plates
 Set up bus tubs and trash bins
 Ensure all red, white and Zinfandels are stocked to par
 Pour Test! Pour Test! Pour Test!
 Count bank
Shift  Refill ice bins
Change  Re-stock all glassware, wines, beers, silverware and napkins
 Refill sugar caddies, salt, pepper and oil & vinegar bottles
 Cut fresh fruit to set up PM Bartenders for success
 Ensure mixes and juices are filled
 Empty bus tubs and trash
 Wipe down Bar area
 Re-set tables
 Register checkout with Manager

BAR HOW TO BOOK

  Check out with PM Bartender
Closing  Melt all ice in bins and clean and dry thoroughly
Duties  Clean all bottles in wells, wash mesh and clean out wells
 Clean and dry all juice holders in wells
 Par up beers and wines
 Wipe down cooler inside and outside and clean reach in ledges
 Empty and clean all fruit caddies and trays. Put cherries and olives back in their jars.
 Rinse fruit with soda water. Store good fruit in containers. Discard deteriorated fruit.
(Cut fruit has only a 24-hour shelf life.)
 Re-stock glassware
 Empty all trashcans and wipe them down.
 Clean and restock cappuccino machine
 Clean salt rimmer and parm graters
 Perform Beer counts
 Break down bar tables and wipe off
 Remove all ashtrays, napkins and matches to back bar
 Clean dishwasher (screens)
 Perform bar register checkout
 Check out with closing Manager

BAR HOW TO BOOK