Coffee Drinks and Machine Maintenance

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is a key characteristic of a degustation menu?

Features a wide range of food for self-service.

Is designed primarily for large functions like weddings.

Allows extensive choices within each course.

Typically includes up to 7 courses with limited options. (correct)

Which piece of information is NOT necessary when making a reservation?

Number of customers (PAX).

Customer's name.

Preferred menu items. (correct)

Arrival time.

What is the purpose of polishing glassware before serving?

To prevent breakage during service.

To maintain its temperature.

To ensure cleanliness and remove finger marks. (correct)

To enhance its visual appeal.

Which menu type is best suited for an event with a large number of guests needing a limited selection?

Set menu. Signup and view all the answers

Which step should come first in the process of serving customers?

Greet the customers. Signup and view all the answers

In the Responsible Service of Alcohol, which requirement must be met by staff?

They must be over 18 years old. Signup and view all the answers

What should be done to glassware before it is placed on a table?

It should be polished using a clean cloth. Signup and view all the answers

What is the main feature of a buffet menu?

Guests serve themselves from a display. Signup and view all the answers

What is the primary purpose of following up with a customer after resolving their issue?

To ensure full customer satisfaction. Signup and view all the answers

Which of the following describes a characteristic of casual employment?

Employment only during specific shifts. Signup and view all the answers

Which equipment is NOT typically used for preparing non-alcoholic beverages?

Pizza oven Signup and view all the answers

What is an essential step in setting up a coffee machine before use?

Turn on the machine and let it warm up. Signup and view all the answers

What is the primary purpose of a Ristretto shot?

To deliver an intense and sweet flavor in a short amount of time Signup and view all the answers

In which scenario would an enterprise agreement typically be used?

When workers negotiate conditions directly with their employer. Signup and view all the answers

During the cleaning process of an espresso machine, which step should be done immediately after dusting the group heads?

Run water through group heads Signup and view all the answers

Which cleaning step involves using a chemical for effective sanitation?

Backflushing with a blind filter Signup and view all the answers

Which type of beverage is NOT included in the non-alcoholic drinks list?

Martinis Signup and view all the answers

What should you ideally do after listening to a customer's complaint?

Acknowledge their problem and ask clarifying questions. Signup and view all the answers

What is a critical safety precaution regarding the use of electrical cords when operating an espresso machine?

Keep them away from potential spills and water Signup and view all the answers

Which of the following describes the purpose of a modern award?

To establish industry-specific wage standards. Signup and view all the answers

In what manner should leftover milk be stored after using it with an espresso machine?

Store it appropriately in a sealed container Signup and view all the answers

What is not a recommended practice when using an espresso machine?

Operating the machine with wet hands Signup and view all the answers

Which step should be performed last in the espresso machine cleaning process?

Switch off the machine and unplug it Signup and view all the answers

What is the optimal way to care for the steam wand after use?

Run water through the steam wand and then clean it Signup and view all the answers

Study Notes

Coffee Drinks

Ristretto is an extremely short espresso, using 15ml of espresso in 15-20 seconds, with an intense, sweet flavour and long after-taste.
Ristretto is served in a pre-warmed espresso cup.

Espresso Machine Clean-up

Store remaining milk appropriately.
Remove remaining beans from hopper and store appropriately.
Remove remaining coffee grind from the dosing chamber and store appropriately.
Clean the espresso machine from the top down.
Run water through the group heads and dust them with a special cleaning brush.
Place a blind filter into the group handle and backflush the group head until water runs clear.
Put a measured amount of cleaning chemical into the blind filter and backflush with the chemical.
Rinse the group head with clean water.
Separate the group handles and filters and hand wash them.
Wipe the steam wand with a designated cloth and run water through it.
Switch off and unplug the machine.
Wipe the front and sides of the espresso machine with a wet cloth.
Remove the drip trays and hand wash, rinse, and air dry them.
Clean loose grind from under the grinder.
Sanitize the bench using a designated cloth.
Empty the knock box and hand wash and air dry.

Espresso machine safety

Water and electricity do not mix and must be kept separate.
Keep electrical cords away from any potential water and spills.
Immediately clean up any spills.
Do not touch buttons or operate the machine with wet hands.
Use an appropriate non-slip floor mat.
Wear personal protective equipment (PPE) such as an apron and non-slip leather shoes.
Be careful with the steam wand.
Have the machine serviced by a professional regularly.
Check the pressure gauge and the condition of the electrical cords.

Carte du jour is a short list of menu items that are in season or have been purchased for a special price. It is usually listed on a blackboard in the dining room or explained to customers by the wait staff.
Set menus are two or more courses with a limited range of dishes. They are used for large functions such as weddings and birthdays.
Buffet menus offer a wide range of food prepared and displayed on a large table for guests to serve themselves.
Degustation menus consist of a meal with up to seven courses with little or no choice within the courses. Wine can be selected by the chef or sommelier to suit the food served.

Taking Reservations

A reservation is when a customer pre-books a table for a particular date and time.
The customer needs to provide the following information:
- their name, contact number, and date/time of booking.
- the number of customers (PAX).
- their arrival time.
- any special requests, such as a window seat or a quiet table.
- any special needs, such as a highchair for a baby, pram access, wheelchair access, or cake and candles for a birthday.

Polishing Glassware

Hold each glass over a bucket of hot steaming water, holding wine glasses by the base.
Polish with a clean, lint-free cloth, cradling the bowl of the wine glass with one hand and polishing with the other.
Always handle clean glassware by the stem to avoid putting finger marks on the bowl.

Responsible Service of Alcohol (RSA)

RSA ensures that licensees and staff understand their responsibilities when serving alcohol.
Anyone required to serve alcohol in their employment must have training in RSA and be over 18 years old.

Serving Process

Greet the customer.
Seat the customer.
Place a napkin on the table.
Pour water for the customer.
Present menus to the customer.
Take orders from the customer.
Serve drinks to the customer.
Correct cover (ensure the table setting is appropriate for the number of diners).
Run entrees (bring the entree to the table).
Clear entrees and any unwanted or unused utensils.
Top up water and ask if the customer would like more drinks.
Run mains (bring the main course to the table).
When the entree has been cleared, the waiter will call to the back of house, "Table 3, mains away," to let them know to get the next course underway.
Clear main plates.
Give dessert menus to the customers.
Take orders for dessert from customers.
Correct the cover (ensure the table setting is appropriate for the number of diners).
Clear the table (remove plates, cutlery, etc.).
Ask if the customer wants anything else (e.g. coffee).
Prepare and present the account to the customer.
Accept payment from the customer.
Farewell the customer.

Guest Complaints

Listen carefully to what the customer has to say and let them finish.
Ask questions in a caring, concerned, and sympathetic way in order to acknowledge the problem and understand their perspective.
Apologize sincerely and accept that there is a problem.
Suggest, offer, or agree on a solution.
Resolve the problem quickly and take action.
Follow up to ensure the customer is completely satisfied.
Report the problem to the manager or the chef.

Types of Employment

Full-time employment is 38 hours per week and includes holiday pay, sick leave, maternity leave, careers leave, set rostered hours, and long service leave.
Part-time employment is between 10 and 38 hours per week and includes regular shifts. All award entitlements are pro rata to full-time.
Casual employment is only for the duration of the shift and does not include holiday pay, sick leave, or regular hours.
Contract employment is between an employer and an employee and sets out individual conditions, including the time of employment.

Awards and Agreements

Modern awards are industry or occupation-based minimum employment standards that apply in addition to the National Employment Standards (NES). Most industries have a modern award which covers all employers and employees in that section.
Enterprise agreements are negotiated between a group of people in an industry and their employer. They outline the working conditions for the group.
Contracts of employment specify the period of employment, the wage, and other conditions of employment.

Non-Alcoholic Beverages

Types of non-alcoholic beverages include coffee, tea, milkshakes, smoothies, flavored milk, hot chocolate, water, juice, cordial, soft drinks, mocktails, and frappes.
Equipment for making non-alcoholic beverages includes teacups/saucers, milk jugs, teaspoons, tongs, a juicer, milkshake mixer, kettle, post mix systems, ice machines, refrigeration, glass washers, dishwashers, cocktail shakers, a waiters friend, ice scoops/buckets, a pourer, a mesh shaker, melon baller, zester, pip remover, and peeler.

Coffee

Coffee machine setup:
- Plug in and switch on the machine (it takes 15-20 minutes to warm up).
- Plug in the grinder.
- Place filters into the group handles.
- Place the group handle into the group head.
- Get out two pink and two blue cloths and wet them.
- Remove the milk jugs from the top of the machine.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

This quiz covers the essential aspects of preparing ristretto coffee and the necessary steps for cleaning an espresso machine. Learn about the unique qualities of ristretto and the proper maintenance practices to ensure your espresso machine functions optimally. Test your knowledge in coffee preparation and equipment upkeep.