Bartender Manual Quiz - Pretoria

Bartender Manual - Pretoria

• Updated: 10/01/2025
• Establishment: 2023

Table of Contents

• Shifts Rules & Regulations: General shift rules, standby, substitutes, sick leave/emergency shift cancellations, shift hours
• Bar Rules: Client requests & concerns, general house rules, bar rules
• Back-of-house Rules: Kitchen rules, service rules, complaints & compliments, bar kits
• Waiter Uniforms: Uniform standards, company image, appearance standards, health & hygiene standards
• Trainee Rules & Requirements: Trainee rules, recruitment procedure, uniform and CI standards
• General: Drugs and alcohol, additional information

1. Shifts Rules & Regulations

• General Shift Rules: Shifts are worked according to booking. Minimum 2 shifts per week. Shifts are booked one week in advance. Late shifts are subject to warnings. Friday/Saturday shifts are compulsory in some cases.
• Standby: Standby workers are placed on standby and must be available if needed. No-shows result in warnings.
• Substitutes: Substitutes are the employee's responsibility. A valid reason must be given for shift cancellations; approval from management is required.
• Sick Leave & Emergency Shift Cancellations: Doctor's note required for sick leave. 24-hour notice needed for cancellations. No-shows without notice result in warnings
• Shift Hours: Employees are responsible for being on time. Late arrivals need notification to management in advance. No cash-ups are done before shifts end and duties are completed.

2. Bar Rules

• Bar Etiquette: Bar counters and areas must be kept clean. Bartenders must remain during busy periods. Tips are split between bartenders.
• Client Requests and Concerns: Address special requests to management. Manager handles concerns that can't be resolved.
• General House Rules: No arguing with clients, no eating or chewing gum. Eye contact with clients is important.
• Bar Rules: Waivers are not allowed behind the bar, except by management approval. Ensure the bar is clean and stocked. No allowing clients to drink or have items that are not allowed in Stoetbul.

3. Back-of-house Rules

• Kitchen: Kitchen staff do not receive orders directly from clients, but should contact management for any issues. Closing of kitchen: 21:00 during certain days of the week.
• Staff Room: Staffrooms must be kept clean. Food should be in containers, or takeaway boxes.

4. Service Rules

• General: Greet clients respectfully. Do not ask for client's personal information of the owner or manager. Focus on service during transactions.
• Bar Service and Orders: Repeat orders back to clients. Ashtrays: Do not exceed four buds. Ensure items are in ice buckets/coolers. No selling bottles after 21:00.

5. Complaints & Compliments

• General: If a food complaint arises, immediately take the plate to the kitchen and inform management. Allow the manager to address any complaints from customers.

6. Bar Kits

• Items: Includes specified items, such as cloths, openers and pens. Bar kits need to be fully stocked and rechecked by management.

7. Waiter Uniforms

• Uniform Standards: Company provides some items, but others must be provided by the employee. Uniform standards must be followed (e.g., shirt colour, jeans, shoes, and jackets).

8. Company Image

• Appearance Standards For both men and women, Makeup must be done, and it should look neat. Long nails are not permitted. Jewelry needs to be subtle.

9. Health & Hygiene Standards

• Employee should maintain personal health and hygiene.

10. Trainee Rules & Requirements

• Recruitment procedure for Trainees: Trainees go through an interview process, a training period (2-3 weeks). Trainees are evaluated on their ability to perform properly.
• Uniform and CI standards: Trainees must adhere to the company's image requirements for makeup, hair and jewelry.

11. General

• Drugs and alcohol: No alcohol or drugs are permitted on shifts. Employees can drink off-duty.
• Add Ons: Relationships between employees that are not professional are not permitted. Employees must notify management before serving customers, friends, or family.