• Stand back and check the area through the eyes of the customer.

Note

• Report any defects to management

• Location is immaculate and ready for service – attention to detail.
• Tables washed and sanitised. Check all seats and seat / table bases are clean.
• Condiment areas cleaned and fully stocked.
• Bins emptied – take that extra minute to ensure bin liner is out of sight.
• Floors vacuumed and mopped, including edges. Chrome and glass cleaned.
• Highchairs washed, sanitised and placed in appropriate locations.
• Check window boxes, ledges and bulkheads are all clean and streak free.

Note

• Only use agreed cleaning resources to complete tasks in your location

References

• Refer to Outlet Cleaning Schedules for routines

• Ensure all lights are working.
• Check temperature in area.
• Ensure background music / TV’s are on – correct levels and content.
• Check digital screens are on – correct content and offers.

• Seating area: chairs and tables correctly positioned, with printed material positioned in centre of tables all facing the same way and visible to customers.

Links

Go to Display Principles - bar

Go to Printed Material - bar

• Know the products and items on the menu to suggest/promote to the customers (based on highest margin/shelf life).
• Familiarise yourself with the unique selling points of products eg. wines, gins, beers and cocktails.

Note

• Discuss with galley/supervisor

• Printed materials clean and presentable.
• Digital screens working and appropriate content on display.
• Check all items are clearly and correctly described, with labels facing the customer.
• No ‘home made’ signage is acceptable.

Note

• Throw away all damaged items

Links

Go to Printed Material - bar

• Service and till area must be clutter free.
• Put away all unnecessary items, like cleaning items.
• Ensure counters behind service area tidy at all times.
• Ensure till is operating with adequate stocks of till rolls and change.No ‘home made’ signage is acceptable.
• Trays – washed, dried and stain free.

• Check all items clearly and correctly priced – labels facing the correct way.

Links

Go to Printed Material - bar

• Check appropriate levels of all products before service, rotated to follow stock rotation practices.
• Step back – take a look at the displays from a customer’s perspective.
• Bottled beers and mixers – stored in fridge, with labels facing forward. Clean bottles before placing into the fridge or put on display.
• Spirit and liqueur bottles – positioned with labels facing forward. Ensure premium brand and their alternatives are displayed as per display principles.
• Wine – stored in fridge where appropriate, with labels facing forward. Clean bottles before placing into the fridge.
• Cans or cartons of juice – stored in fridge with labels facing forward. Clean cans before placing into the fridge.
• Crisps, nuts and snacks – labels and price point facing the customer.
• Food items – displayed according to display principles and required hygiene practices, in dedicated fridges or chilled units. Labels to be facing customer, with correct serving equipment where necessary.

Note

• Record any products that are past the “use by” and “best before” date
• Record all temperature checks as per routines for the area and report any discrepancy

References

• Refer to the F&B Beverage Book

Links

Go to Display Principles - bar

• Check glassware to guarantee there are no chips, cracks or lipstick stains before/during service.
• Glassware to be placed through dishwasher, streak free before storing on shelf/cupboard.
• Where possible, glasses with logo/brand should be used and this should be facing the customer when the glass is placed in front of them.
• Measures – check clean before service and after every use. Have the required set of measures available.
• Optics – bottled branding facing the customer, check spirit levels. Ensure you have additional stock ready for high volume crossings.
• Beer taps – tower cleaned and streak free.
• Post Mix – where applicable ensure stocked and ready.
• Drip mats – clean, neatly positioned on the service counter. Branding facing the customer.
• Tongs – check clean before service and after every use.
• Trays – washed, dried and stain free.
• Bottle Openers – ensure available.

• Ice – fill counter top ice bucket and replenish through trip. Ensure ice scoop is placed in a container and sanitised after each service.
• Garnishes – ensure you have the appropriate garnish (eg lemons) for drinks. Freshly sliced fruit should be placed in a garnish station with ice. When not in use, store in fridge.
• Ensure black napkins are available. Straws available on request.

Links

Go to Display Principles - bar

• Check kegs and gas before service for stock levels.

Links

Go to Cellar Management

• Hot chocolate, coffee and milk canisters – filled and replenished during the crossing.
• Chocolate shaker is available and full.
• Ensure the machine and components are clean, in working order and well presented throughout crossing.
• Ensure adequate stock levels of syrup, chocolate, cinnamon and all relevant toppings available.

Note

• Only undertake the cleaning/ filling of coffee machines once you have completed specific training

References

• Refer to Coffee Machine Guidelines

• Ensure condiment station is stocked and contents neatly arranged.
• Ensure condiments are replenished and neatly presented throughout crossing.

Links

Go to Display Principles - bar

• Ensure you are complying with Stena Line’s Personal Presentation guidelines. Remember, your uniform is a mark of professionalism and attitude – so wear it with pride.
• Conduct yourself in a friendly and professional manner at all times, remembering you are always ON STAGE when in view of the customer in your uniform.

Links

Go to Uniform Guidelines

• Ensure we are knowledgeable in regards to the menu, to all specials, promotions and allergens.
• Food Hygiene practices must be adhered to at all times.

References

• Refer to Food Safety Manual / Egon Kontroll

Links

Go to Allergen Information

• Service in the bar... Seize the opportunity to impress.
• At all times in service when out within passenger area, a tray is to be carried.
• Be mindful: you are being observed at all times, so act professionally.
• Theatre/artistry/flare.
• Communication/interaction.
• Proactive knowledge demonstration.