Title Page
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Document No.
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Stock Training Type 'AST -' and employee name below
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The Wicket Gate
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Conducted on
Ales / BIB Cider
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Member of staff is aware that all ales must have a sparkler on them, and can explain why (so the ale does not pour flat, has a good head and looks appealing).
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Member of staff can explain and understands the importance of a two part pint pour of ales (allows the ale to settle, less wastage)
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Member of staff is aware that the ale should not pour over the glass (no wastage).
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Member of staff is aware all ales get a 5% head, must top up if a customer requests.
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Member of staff can name all four ales that get rung through other than guest ale and where they are on the till (Abbot, Ruddles, Doom Bar & Broadside).
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Member of staff can explain what BIB ciders are and which lines they are on (still cider, not gassed, dispensed through the ale lines, on lines 9 and 10).
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Member of staff can explain how much the ciders cost and where to ring them through on the till (£2.49 pint as guest cider.
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Member of staff can explain how to pour BIB ciders (full pint pour 2mm from top of glass so no wastage).
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Notes / additional training given
Draught Lager / Cider Dispense
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Member of staff can explain when to use branded glassware (whenever possible at all times)
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Member of staff can explain how big the head should be on Fosters, Carling and Stella glasses (to the top of the logo).
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Member of staff can explain the importance of all draught lagers having 5% head (good impression of beer, to maintain green stocks = bonus).
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Member of staff can explain what to do if a line goes off or blows mid way through a pint (go to another line and continue to pour, get the barrel changed, continue to pour and take to customers table DO NOT THROW PART PINT AWAY AND START AGAIN - only exception is single lines on Sunday night when they are set to blow)
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Member of staff can explain where to hold the glass when handling drinks (bottom third).
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Member of staff can explain what to do if a product is lively or fobbing (inform a manager or team leader who will decide whether to remove product from sale and action accordingly).
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Member of staff can tell you how much head a pint of cider should have (3%).
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Member of staff can tell you when to stop pouring John Smiths and Shipyard (2mm from the top of the glass to prevent spillage / wastage - also the head will grow to fill the pint)
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Notes / additional training given
Soft Drinks / Coffee
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Member of staff can show how much ice to put in a world beer, 12oz, 14oz and pint glass (2/3rd full at all times)
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Member of staff knows to automatically put ice in the glass, not to ask every time (only no ice if the customer asks)
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Member of staff knows where to fill glasses to with BIB mixers (5mm from the top of the glass).
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Member of staff knows how to ring through Pepsi, Diet Pepsi, Lemonade and Pepsi Max and the importance of ringing through the products accurately.
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Member of staff is aware of the 'lemonade and lime' mixer option, which should be used any time a cordial is added to a spirit glass.
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Member of staff is aware of policy about filter coffee and tea (these must be processed by a manager or team leader before consuming).
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Member of staff is aware all lattes and cappuccinos are chargeable at 25p per cup and must be rung through before being consumed.
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Notes / additional training given
General
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Member of staff knows where the 'more bottled beers' panel is on the tills.
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Member of staff knows not to use the 'product search' function for draught products and bottled lagers and ciders.
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Member of staff can explain the importance of logging wastage.
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Member of staff can explain how to log wastage.
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Member of staff can explain what needs to be logged as wastage (everything - customer returns, drip trays, accidental pours, breakages).
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Member of staff is aware that they will not get into trouble for logging wastage (as long as a genuine error).
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Notes / additional training given
Sign off
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