Title Page
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Trainee Full Name
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Site
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Trainer Full Name
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Conducted on
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Prepared by
IST sign off
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THE FOLLOWING SECTION TO BE COMPLETED WITH IST PRIOR PRACTICAL TEST.
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POUR TESTING<br>The trainee can pass a pour test, understands the scoring system & the correct techniques required for free pouring. Also the importance of passing. Also understands that a pour test MUST be completed before every shift to carry out our legal obligation when free pouring alcohol.
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SERVICE BAR<br>The trainee can competently work on service bar and can prioritise tickets and the order in which they should be made. The trainee understand and complies with the "no ticket no drink" rule. Understands the procedure regarding ticket times and touching tables.
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LIQUOR BRANDS (SPIRITS, BEERS & WINES)<br>The trainee understands the difference between liquor brands and has a working knowledge of their origin, price & ABV. Can confidently up-sell a variety of beers, wines and spirits from the menu.
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COCKTAIL <br>The trainee can competently make all of the cocktails to the correct specification and has passed a full spec test and can confidently recommend cocktails to guests.
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COLOUR CODING<br>The trainee fully understands each colour code related to the products in their concept and the importance of matching the correct colour codes to the correct product.
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GLASSWARE<br>The trainee understands the differences in glassware used and understands the importance of using the correct glassware with regards to specification and measurements.
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FINANCIAL RESPONSIBILITIES<br>The trainee is competent and well versed in all of our financial procedures and understands how to cash up.
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SERVICE CRITERIA<br>The trainee has been fully versed in the service criteria when serving guests. And agrees to adhere to this service criteria when serving every guest in the unit.
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COFFEE<br>The trainee can make all listed coffees to a high standard and understands the importance of ensuring that all coffees are made to the correct specification. The trainee also understands how to break down the coffee machine fully and record on trail.
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SUGGESTIVE SELLING<br>The trainee can suggestively sell both food & drink products thus enhancing the guest experience.
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FRUIT ORDERING<br>The trainee can competently place orders for non liquor items and understands the correct procedure when doing so.
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MULTI-ORDERING<br>The trainee understands the principal of multi ordering and endevours to practice this procedure when working.
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ALE MANAGEMENT<br>The trainee understands the principles of how to manage cask ales, including stilling, venting, tapping and waking up/putting the ales to sleep.
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EQUIPMENT<br>The trainee understands the importance of the correct usage and cleaning of equipment and can do so using the correct health & safety procedures.
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STOCK ROTATION & CELLAR PROCEDURES<br>The trainee understands the importance of stock rotation and cellar cleanliness. The trainee also understands the importance of date labelling in line with the Date Labeling Procedure and the Stock rotation procedure.
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OPENING/ CHANGEOVER/ BREAKDOWN AND SHIFTY<br>The trainee can undertake the above procedures in a manner satisfactory to the company standard and understands the consequences of not doing so correctly. The trainee also understands the importance of the set-up, changeover and breakdown tasks completion on trail.
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DUE DILIGENCE<br>The trainee understands the importance of due diligence and how to complete it on trail.
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DELIVERIES<br>Trainee fully understands that the only deliveries they should be signing for is fruit deliveries and all other liquor deliveries must be signed for by a manager
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UNIFORM & ATTENDANCE<br>The trainee fully understands they are to arrive fully ready for work 15 mins before their shift and must be in a clean fully ironed uniform and on their marks.
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OTHER<br>Has a subconscious understanding of the core manual and passed test
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As a trainer, I am fully satisfied with this bar trainee knowledge and happy for him to proceed to his practical evaluation.
Practical Evaluation
PRACTICAL TEST
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Below two questions must be answered 'YES' in order to proceed with the rest of the practical test. You cannot continue unless they are both affirmative.
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Was the trainee in full, correct and clean uniform, including marks?
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Could the trainee correctly quote the company ethos in full?
POUR TESTING
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Pour testing is carried out on TRAIL. Please record the total score below.
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Pour test score
MAIN BAR - OBSERVATION
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Was the bar clean and well presented - well stocked, bar top dry, no 100's, clean menus?<br>
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Did trainee acknowledge guests within 10 seconds of arriving or 2 mins if busy?<br>
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Did they serve guests in turn?
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Did they use pleasant, professional greetings?
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Did they smile and use eye contact?
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Did they show good drinks knowledge and offer choice when applicable?
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Were drinks served correctly and competently?
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Did they thank guests after payment was received?
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Were they actively selling drinks and interacting with guests?
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Did they demonstrate multiple order taking if possible?
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Did they display good clean as you techniques?
SERVICE BAR
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Did they display good ticket awareness?
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Did they consolidate and prioritise tickets correctly?
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Did they follow the "No Ticket, No Drink" rule?
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Did they ask for help where necessary?
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Were tickets served within 3 minutes unless cocktails were involved?<br>
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Were 900's called correctly?
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Did they aid servers where necessary?
CHECK TEST
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Send through a check with 4 drinks displaying different techniques to check bubble bath.
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Upload the picture of the cocktails and add comments in below
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Add comments on above cocktails
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Were drinks served in the correct order on this check?
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Did they demonstrate good mum theory on this check?
HOT CHECK
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Send through a check with 4 hot beverages
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Upload the picture of the hot beverages and add comments in below
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Add comments on above hot drinks
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Were drinks served in the correct order on this check?<br>
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Did they demonstrate good mum theory on this check?
SIGN OFF
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Test outcome
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As an assessor, I am confident in this bar trainee's ability to work on the bar.
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As a GM, I am confident in this bar trainee's ability to work on the bar.
FEEDBACK
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Please list any strengths, weaknesses and any areas of concern.
