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