Cleaning Equipment in The Bar

Certificate III in HospitalityAll hospitality establishments and bars have a range of equipment: some are static and other pieces are movable, some items maybe powered and others un-powered.

It is imperative that equipment is only used after you have been trained in the operations of the unit, and are familiar with the safety requirements for safe usage.

It is also imperative that the cleaning of all equipment is completed in a hygienic manner, and the correct procedures are followed.

Static equipment includes:

  • Refrigerators

  • Glass washers

  • Ice machines

  • Pre mix cocktail dispensers

  • Beer panels

  • Computerised tills

  • Sinks and draining boards

  • Temprites/heat exchange plates

  • Post-mix units

  • Electronic spirit dispensers

  • Shelving and cupboards

  • Work tops & benches

  • Espresso machine

Movable Equipment includes:

  • Blenders

  • Shakers

  • Drip trays

  • Glasses and glass racks

  • Bar runners

  • Ashtrays

  • Bar tools such as tongs, knives, spoons, garnish holders, nip pourers, etc.

  • Straws

  • Jugs and ice buckets

  • Peanut/bar snack dispensers

  • Coasters and napkins

  • Decorative garnishes

During your shift you must constantly keep bar services glasses, utensils and other beverage dispensing equipment clean and tidy. Tables must be cleared and cleaned regularly of dirty dishes and glassware. When clearing surfaces of used items, ensure customers are not inconvenienced and all safety and hygiene practices are adhered to.

Stock levels must be maintained so that displays are held in good order, and customers will be able to receive the beverage they have requested with minimal delay.

You will learn the specific methods of cleaning bar equipment in your Certificate III in Hospitality.

 

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