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Cellarman Flashcards

Not fail

1
Q

When to turn up?

A

7.25

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2
Q

First thing to do

A

Get keys from porters and turn on toastie bar washer

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3
Q

How do you turn on the bar lights?

A

Fish eye key

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4
Q

What do you do when first arriving to the bar?

A

Get till keys from safe opposite ice machine and open till

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5
Q

What has to be turned on behind the bar?

A

Washer at the wall (upstairs as well), switch on back of Jaeger machine, fridge lights, beer tap lights (top of transformer under the taps on far left of main Bar)

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6
Q

What has to be turned on in front of the bar?

A

Toastie Bar lights, lights under seats (switch in far corner of the bar) and quiz machine

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7
Q

How is beer prepared?

A

Clips for real ale to be twisted to front, turn taps from 12 to 3 o’clock, put tap nozzles on (bass has 5 holes) and pour half pint through each beer line

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8
Q

What must be restocked in the bar?

A

Fridges and optics where required, crisps from Bar Office, straws, napkins, plastic cups and shot glasses, ice bucket

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9
Q

What must staff do?

A

Empty bins and cardboard, put down seats and stools, and cleaned dirty services, put t-shirt on

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10
Q

What to do if door staff?

A

Pass them box and documents by ice machine, contact Pat if not

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11
Q

What are the last things to do when opening the bar?

A

Inspect it for bags and suspicious things, and make sure door is open

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12
Q

How to use sound system?

A

Adastra sound, zones 1 and 2 for main bar and 3 for toastie

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13
Q

How to replace an optic?

A

Pull down on silver screw and slide optic out, pull optic nozzle out and then do in reverse. Keep Russian Standard bottles

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14
Q

How to change soft drink syrup?

A

Follow instructions on side of box, make sure the front of the box is placed just being the lip at the front of each rack

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15
Q

How to change gas?

A

Door - grey for beer, green for bar
Far side - grey for soft drinks
Close valve at top of canister (clockwise turn), with canister facing you, unscrew pipe with mallet and hammer, remove chain from old canister and do in reverse

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16
Q

How to tell if gas is gone?

A

Drinks flow slower and are flat, meter above canister in the red

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17
Q

How to change a keg?

A

Check if not gas issue and check for empty keg, switch off respective gas, take seal off the new keg, detach keg coupler and reattach new keg, turn on gas, push down firmly on button on top of plastic beer fob/chamber until filled, push plunger at bottom so buoy floats to the top and then pull plunger back down again

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18
Q

Which kegs are special and how?

A

Hoegaarden and middle tap, turn switch at top instead and turn it off once chamber has filled

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19
Q

What to do with bad real ale?

A

Turn it off and leave for Emilia

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20
Q

What to do with a lack of change?

A

Note from till, swap with bag of coins in safe and write on till sheet

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21
Q

What to do with mistakes?

A

Write on till sheet

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22
Q

Free drinks?

A

Report to Kavi

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23
Q

What to do with injuries?

A

First aid kit and Accident Report Log and maybe porter

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24
Q

What checks to rooms are made?

A

Quad, garden and bar areas every 30 minutes, bogs every hour

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25
Sick?
Campus card take, then yellow kit used below bottle shelves
26
Staff fail to turn up?
Contact Pat to blacklist
27
Standing on stools?
Turn music down, ask to leave and porter if necessary
28
What to do with drunks?
Do not serve, try to help with water, maybe welfare
29
What to tell staff at start of shift?
Challenge 25 policy
30
What to do with incidents?
Incidents section of shift report sheet
31
Smoking?
50m away from building
32
Stop overcrowding?
Close door for 20 minutes, 1 in 1 out, or ushering people upstairs
33
Lost property?
Handed into reception
34
Any other issues?
Contact Kavi/Pat on numbers saved on bar phone contacts
35
Last orders?
Turn music down and ring bell
36
When to change sound volume?
Down after time is called, and then off 20 minutes later
37
What needs to be cleaned post-shift?
Under the taps, drip trays and beer mats, nozzles (rinsed and put in soda water)
38
What to do with restocking?
Do for fridges, as full as possible with labels to the front
39
What to do in cellar post-shift?
3 to 12 o'clock
40
What needs to be emptied post-shift?
Ice bucket and bottle top trays, put through washer
41
What needs to be turned off?
Fridge lights, tap lights, lights under seats, game machine, Jaeger machine, washer (with door open)
42
What to do with staff at end?
Bins to top of stairs, staff return t-shirts, pay using tokens in change safe
43
What to clean in bar?
Mop floor if sticky, sweep in any case, always mop behind bar
44
What to do in Toastie bar post-shift?
Check fire exit is locked and turn Toastie bar lights off
45
What to do at end of shift?
Switch all lights off in and behind bar, lock and close all doors and fire exits and windows, put notes in separate sealed envelopes in the red money tin, writing in if from left or right till the locking tin, give key and money tin back to porter
46
What is the cellarman's duty in terms of tidiness?
Quad must be clean by 9am next day
47
When to use shift report sheets?
Documenting incidents, particularly due to drunkeness
48
3 valid forms of ID
UK driving license, passport and Pass ID
49
What to do when theft?
Notify door staff and porter
50
What to do with broken glass?
Cordon off area, remove shards using dust-pan and brush, put into glass bin, use gloves, only bar and quad, if JCR then Lorna
51
What to do with fires?
Exit from toastie bar window or back door, mute music and ring bell, check toastie bar, from quad is role of porter
52
How to get incident form?
Contact Kavi/Pat, then maybe meeting and full Report to be discussed with preventative strategies for next meeting
53
What to do with fights?
Eject and maybe tell police
54
What is the drugs policy?
Take and eject from bar, put drugs in suitable container then in safe, then log on till sheet, incident report and contact police, Local Security Management Specialists contacted, then details of those involved passed on the authorities
55
What is bar capacity?
280 for bar and quad, limited using bar staff
56
What are comfort factors?
Cramped customers, long queues, rising temperatures and tempers, obstruction of thoroughfares
57
What to do with mistakes?
Write on till sheet
58
Smoking?
Not allowed in bar, only college grounds 50m from building
59
Where can drinks be consumed?
Two rooms of bar, quad and SCR for SCR
60
Where can drinks not be consumed?
JCR, and no wine or non-bar drinks in quad or bar or JCR
61
Entertainment in the bar?
Approved and recorded in college diary in advance
62
4.4 Measures? 4.5 Drinking Games?
No dirty pints or games on college premises including the yard
63
4.6 Licensing Objectives
Prevention of Crime and Disorder, Prevention of Public Nuisance, Promotion of Public Safety, Protection of Children from Harm
64
5 things to recognise the drunk?
Behaviour, lack of judgement, clumsiness and loss of co-ordination and, decreased alertness, and appearance
65
Details of drunk behaviour?
Bad tempered, violent and offensive, loud, incoherent and slurring, argumentative
66
Details of drunk lack of judgement?
Careless with money, rude, inappropriately sexual, drinking competitively
67
Details of clumsiness and loss of co-ordination?
Swaying and staggering, falling over, spilling drinks, difficulty with change and fumbling
68
Details of decreased alertness?
Drowsiness or dozing, rambling conversation and losing train of thought, inability to focus or glassy eye
69
Details of appearance?
Dishevelled or unkempt
70
How to deal with drunk people?
Stay calm, speak with firmness and authority, be non-derogatory or threatening, deflection through offering alternatives, no argument but workable compromise
71
What to do if problem with drunk?
Call porter through telephone
72
Rules for personal safety?
Avoid being surrounded and keep safe distance, no physical engagement or arguing, can call porter if threatened
73
How to document incidents?
Shift report sheet, in detail and maybe take campus card, even if BarComm is present
74
How to avoid theft from the bar?
Do not leave alcohol or valuables within arms reach of customer and return objects to original positions, lock bar office door when not in use, notify door staff and porter quickly
75
How to avoid theft in bar?
Encourage customers to keep belongings with them at all times, report and put unattended items in lost property at porters office, raise alarm immediately
76
How to avoid smashed glass?
Regular staff trips around tables to avoid over-cluttered tables
77
How to deal with broken glass?
Cordon off area and remove shards with dustpan and brush, into glass-only bin with protective gloves where necessary
78
Who is responsible for broken glass?
Bar and Quad for cellarman, rest for Dom Rep
79
What to do with spillage?
Cordon off area using appropriate signage and mop up to avoid slippinh
80
4.6.6 Noise?
Located near full-time residences so music turn down at time and off within 20 minutes
81
What may happen after an accident?
Follow-up meeting and Incident Report published signed by all staff members involved, detailing possible causes and future preventative techniques, to be made aware to Cellarman at next meeting
82
What should you clean?
Tables between uses, tills and trays after use, card machine if it is touched, wash hands after cash payment, touchpoints regularly
83
When should you wear PPE?
Masks all the time, visor when not behind bar, gloves when serving

First Year PPE (5 decks)

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