Title Page
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Dispense Training for:
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6246
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Conducted on
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Prepared by
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The Angel Hotel
Online training
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Is your online training up to date?<br>If not, you are required to have it completed by the end of the day. <br>NEW MENU LAUNCH???<br>Christmas???
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Do you need any training before answering the questions?<br>(Do not read aloud. Answers to questions in brackets.)
Bar dispense:
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What are the three C's you should check, when it comes to selecting a glass?<br>(Correct, clean and cool)
Larger checks
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How do you hold the glass when pouring?<br>(Bottom third, hold at 45 degree angle)
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If it's fobbing, what do you do?<br>(Stop, let it settle. Then continue. If persistent issue, inform team leader/manager)
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If it's pouring flat, what do you do?<br>(Lower glass/swirl/push handle back. If persistent issue inform teamleader/manager)
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How much head should there be on a pint?<br>(5%)
Ale checks
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Where should the nozzle be in the glass?<br>(Right at the bottom)
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What do the different colour sparklers do?<br>(Green:less head. Black: middle. Red: more head)
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If a pint is fobbing, what do you do?<br>(Stop, let settle, continue, but pull slower/gently. If it doesn't help, change sparkler. If persistent, inform teamleader/manager)
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If a pint is pouring flat, what do you do?<br>(Pull with more force. If that doesn't help, change the sparkler. If persistent problem, inform team leader/manager)
Misc
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If someone asks to be let into a back of house area (caller/office) what must you always check?<br>(What they are there for, who they are there to see, their ID)
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What are the new gins we are doing?<br>(Pink Gins, have them list them and how they are served. <br>Pink Gordon’s, smells strongly of berries. Is served in global glass with ice and some strawberry. <br>Edinburg rhubarb and ginger. Is served in global glass with ice and a lemon wheel)
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Do they have access to perfect serve cards?<br><br>(If they don’t have them on them, they must be able to explain where some are easily accessible (like on the wall on top bar). There are spares outside office)
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If someone (bin collection, delivery driver) asks for the back door to be opened. What should you do?<br>(Accompany them if they are suppose to be there, or fetch a team leader<br>Under no circumstances should unauthorized people be allowed back of house, especially not unaccompanied)
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We are selling mulled cider again. <br>Where is the sop for cleaning/maintaining it?<br><br>(In the top glass wash, make sure they read it. It lists how to clean it, and how the mulled cider is stored. <br><br>For instance, mulled cider must be served between 50-55 degrees C, at end of day, turn off urn for 30min, then empty into a jug, cling film and daydot and place in walk in fridge to be used next day. )
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How and how often should you check notes, if you are on a till?<br>(If you are on a till, make sure the UV note checker is working, and that you are checking all notes you receive. <br>If broken inform a manager.)
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Wha is the perfect serve for bottled water?<br>(NOT to open, but to serve with a glass of ice and lemon)
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What is the perfect serve for cans?<br>(NOT to open the can, but to serve facing towards the customer, with a glass.)
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Do you know how to process camera vouchers.<br><br>(Have them explain how they are put though the till. There are a few not doing this correctly. <br>Are they pressing the correct button, ripping the top and playing them in the till?)
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Manager
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Employee
