Seaside Toldboden
CIRCLE OF SERVICE BARTENDER
Seasidetoldboden
Seaside Toldboden
WEBSITE
www.seasidecph.dk
Seaside Toldboden
Nordre Toldbod 18-24
1259 København
CIRCLE OF SERVICE BARTENDER
“When you are a bartender at Seaside, you always have something to do”
As a bartender your main job is to serve our guests tasteful and aesthetically pleasing drinks at a high paced tempo. But it is also your responsibility that the bar looks tidy and presentable. At Seaside we are a big team, and it is therefore important that you also try to help your colleagues outside the bar.
It is important to have a positive appearance. You should always have a smile on your face, thrive in a fast-paced environment and be a good and attentive bartender and colleague.
Seaside is a big place, so watch your step. Make sure you always have something in your hands when moving from A to B. If you don’t clean up on your way, your colleague must do it.
Effective communication is important; therefore, we use ”Yes please” if it is possible for you to solve a task, and ”No thanks” if it is not possible to solve the task.
WHEN YOU CLOCK IN
Wear your uniform and have a pad and pen on you. Ask the daily manager/ check the floor plan to find out which section you are going to work in that day.
You will be assigned to one of the following areas:
Main bar: Our indoor bar
Deck bar: The bar at our terrace
Seaside Bar: Our bar on the quay
Floor: You will be at the floor, but will move to the bar if needed
You will both be serving the guests at the bar but also making drinks for the tables. On busy days you will only be doing one of these things. Even if you are doing table orders on a specific day, it is still important that you smile and acknowledge the guests in the bar.
Remember: you are responsible for your own area, but if you have time to help your colleagues you should always do it.
PREPARATION
Start by making sure that your station is 100% ready and functional. It must be set up just like the template. After this you should be ready to serve the guests.
PRIORITIES
1. Make drinks for the tables
2. Help the guests in the bar
3. Make sure that the bar is functional. There should always be glasses, small trays, ice and wine. Ask a runner for help if you don’t have time yourself.
4. Do some light cleaning so the bar is presentable
5. Help your colleagues: run food, fill up water bottles, clean up. Do things that you can quickly walk away from again.
YOUR WORKFLOW
First you will receive the order. It is very important that you do not lose it. Put it in the right place, so that it will be made in the correct order.
Make the order and serve it at the table.
Fill up the bar, wipe it down and wash your gear so it’s ready to use again.
– R E P E A T –