UPDATED 9.20.23

UPDATED 9.20.23

UPDATED 9.20.23

 FROM THE BAR

First Impressions are extremely important. With every new encounter, you are evaluated and another person’s impression of you is formed. First impressions set the tone for how our guests will see you and how they will see Kyle G’s Prime Seafood & Steaks. First impressions form a mental image and are nearly impossible to reverse.

A good first impression starts a positive relationship. Strive to be polite, genuine, enthusiastic, happy, friendly, hospitable, sincere, cheerful, helpful, respectful and non-judgmental. 

Make EYE CONTACT and SMILE. Let our guests know you are glad they are spending their time with us.  A friendly greeting usually sets a person at ease. This initial first impression is what sets the tone for their entire visit!

Here Are Some Words And Statements To Consider Using When

Making That Important First Impression:

• It’s my pleasure / I am happy to

• Thank you / We appreciate

• Welcome

• Good afternoon

• Good evening

• I’m here to ensure you have an exceptional experience

• Welcome to Kyle G’s Prime Seafood & Steaks, my name is __________________________

• I’m here to ensure you have a wonderful lunch today

• I’m here to take care of you this evening

• Is there anything else

• Thanks for choosing us

GENERAL BAR POLICIES

• Always check identification of anyone who appears to be under 30

• Try not to turn your back on a guest until you have served him or her

• Keep the bar area clean

• Constantly clean ashtrays

• No drinking of any alcoholic beverages allowed behind the bar.  If a guest offers to buy you a drink, thank them politely, but explain to them that it is against house policy

• No serving alcoholic beverage to a team member for consumption

• Off duty employees cannot sit at the bar

• Chewing gum and eating are not permitted behind the bar

• Carry a lighter at all times

• Always use an ice scoop to fill a glass with ice

•  Always use a fresh glass for reorders (unless guests request otherwise)

• Keep glassware clean, check rims for lipstick and never touch the rim of either a clean or dirty glass

• If you break a glass in the ice bin, empty all of the ice and wash the bin thoroughly – Never use the ice from a bin where a glass was broken

• Know the well liquors and how they are arranged in the speed rails.  Be familiar with the locations of backup products behind the bar as well as other locations throughout the restaurant.

• Always return bottles to their proper area. Your fellow bartender should never lose time trying to find a bottle

• Know your equipment.  Be able to change a syrup box, a beer keg, and a CO2 tank

• Ring up all drinks immediately after making them – DO NOT run tabs in your head or with “hash marks”

• All comped drinks should be rung up immediately.

• Always be sure to wash your hands after each guest interaction.

BARTENDER RESPONSIBILITIES

Your primary responsibilities include the sale and service of beverage and food to our guests. An important attribute of our experience is that every guest receives personalized service and attention. Our goal is to have every guest leave our restaurant with their needs fulfilled beyond their expectations. While on duty, the bar is your place of business and you are responsible for everything that takes place at the bar.

Greeting Guests

Greet each guest within 30 seconds of arriving at your bar. If you are preparing drinks, assisting a server or attending to another guest, acknowledge the newly arrived guest with a pleasant smile, gesture or “I’ll be right with you.”  

Work Area

Complete necessary opening, operating and closing side work duties and maintain a clean and safe work area by keeping your bar clean, stocked, and organized at all times.

Clean as you go. Keep the bar top clear of all used glassware, empty beer bottles, soiled napkins, straws, dirty plates, etc. Keep your station and the top of the bar as clean as possible. Wash all utensils as they are used.

Deep Cleaning

Periodically, you may be required to assist in bar clean up.  Clean up involves work that cannot be done during normal schedules such as stripping coolers, cleaning under backups and shelving, etc. The manager assigns the staff and will provide information.

Face, Front, Flag

Keep liquor bottles in the proper place, whether on the back bar or on the rails. Labels must always face front and pour spouts face left. Replace empty bottles on shelves and in the rails immediately.

Ice Bin

Always use extreme care with the ice bins.  Never fill a glass by dragging it through the ice. Always use a scoop. If a glass is chipped or broken in the ice, you may not notice it before another bartender prepares a beverage. The consequences could be tragic. If something breaks in or around the ice bin, empty and refill it immediately.  Nothing should ever be stored in the ice bins.

Beverage Consistency

It is extremely important that every bartender knows and practices the same flavor, consistency, glassware, garnish and price for every beverage. When you learn of new recipes or currently popular drinks, please bring them to the attention of the management staff. Consistency is the standard of excellence our guests expect.  

Pouring Accuracy

Pouring accuracy of liquors at specified measurements is absolutely required of all bartenders. The standard pour at Kyle G’s Prime Seafood & Steaks is 2 ounces. We use the free pour system so you will be tested on your accuracy before receiving your cash bag.  Accuracy is a condition of continued employment. 

Service Bar

When working the service end of the bar, be prompt and courteous. Pay attention to drink orders and reinforce proper use of glassware, ice, garnishes and pricing.  All drinks must be properly rung up on a guest check. Rip the check when you have served the items. Any consistent problems with correct procedures must be discussed with the manager.

Food Service

Bartenders are required to handle food orders. Enter the order in the POS system. Place a fork and knife in a napkin fold, place napkin fold on top of a B&B plate and place in front of guest. A runner will deliver the food.   

Once served, check back with the guest within 1 minute or 1 bite to be sure everything is excellent.  Clear all plates, glassware, condiments, silverware etc. as soon as the guest is finished.

Drink Service & ID’s

Anyone who appears to be under the age of 30 must be asked to show proof of their age. No Exceptions. If you have to even think about carding them, CARD THEM. It is your responsibility! Check ID’s.

From time to time, the state may investigate our compliance with liquor regulations by sending a minor in to purchase an alcoholic beverage. You may be personally responsible for an illegal sale, so never hesitate to ask for and verify an ID.  If at any time you have a problem with identification or with customer relations, advise the manager on duty immediately.

Discontinuing Service

If you think someone has had enough to drink, immediately notify the manager and all team members and stop serving them. Offer something nonalcoholic like coffee, water or soda.

Drinking

Drinking alcohol is not permitted while on duty. Serving alcohol to team members for consumption while they are working is also prohibited.

Team members are allowed to drink at Kyle G’s Prime Seafood & Steaks when off duty as long as:

• You do not drink while in uniform

• You do not sit at the bar – Must be served by a server at a table

• You conduct yourself responsibly

Cash Bag

Count your cash bag at the beginning of the shift. Sign-off on cash bag sheet. You are responsible for shortages. You do not keep overages. Never mix till money with tip money. DO NOT cash in your tips; use the bank you are given at the beginning of your shift.   

Inventory

We use a bottle in – bottle out system. All empty liquor bottles are saved behind the bar until the end of your shift. At the end of your shift, an inventory of empty bottles is taken by you. Once signed off by a manager, all empty bottles are replaced. Throw the empty bottles away once accounted for. 

Spill Tab

All spills, whether by you or the guest, drinks that are refused and drinks that die at the service bar are rung up on the spill tab. Every drink must be rung up immediately after it is prepared and served. There are no exceptions. DO not give away drinks. All drinks are rung up as cash, credit, spill tab or comp tab. 

Comp Tab

The comp tab will be communicated by the management team.

OUR ID POLICY

Anyone who appears to be under the age of 30 must be asked to show proof of their age. 

• If the party seems to be of a similar age group, allow the table to order their drinks first, then ask the entire party to see their ID’s. No one person will be singled out or embarrassed

• The party must produce an ID for each cocktail. This will prevent under aged guests from having someone else purchase alcohol for him/her

• If you have to even think about carding them, CARD THEM

• It is your responsibility! Check ID’s

• Be polite and pleasant. Take time to be kind. Remember how you feel when you are carded

• Don’t forget to check the ID carefully. The date you are looking for is today’s date 21 years ago 

Valid Identification

• Valid Driver’s License with a photo

• State issued ID with a photo

• Armed Forces with a photo

Team members will be trained to review and recognize acceptable forms of identification.

Management should be informed if there is any question as to the authenticity of an ID or if there is any appearance of tampering or forgery of an ID. In the absence of authentic identification, staff may refuse service of alcoholic beverages to the guest.

Any suspected incidence of ID tampering must be documented by management. The law provides that if the liquor licensee can show that it demanded, was shown, and reasonably relied on evidence of age and identity, the fact may be taken into consideration in any criminal prosecution.

ALCOHOL MANAGEMENT

Alcohol can be responsibly managed by becoming educated on the effects of alcohol, the signs of intoxication, and techniques of intervention.

Alcohol can be responsibly managed by becoming educated on the effects of alcohol, the signs of intoxication, and techniques of intervention.

Effects Of Alcohol

The body burns up pure alcohol at a rate of one half ounce per hour. This is equivalent to a 12 ounce beer or a 5 ounce glass of wine. People respond differently to alcohol depending on their:

• Fatigue

• State of mind

• Medication or drugs

• Amount and type of food recently consumed

• Rate/strength of drinks

• Gender

• Weight/Size

Recognizing The Intoxicated Guest

As a server or bartender, you must constantly monitor the behavior and consumption of the guest to prevent intoxication. Some signs of intoxication include:

• Foul language

• Slurred speech

• Irrational statements

• Loud speech

• Belligerence

• Drowsiness

• Glassy eyes

• Loss of coordination

• Loss of motor skills

• Loss of concentration

Techniques Of Intervention

The only way to reduce intoxication is to reduce the rate at which alcohol is absorbed by the body. *All bartenders must be ServSafe Certified.

• Offer food or appetizers

• Offer non-alcoholic beverages

• Watch guests who order multiple drinks

• If possible, do not serve a fresh drink without taking away the last one

• Count the number of drinks they have

AM BAR & SIDE WORK DUTIES

• The opening bartender is responsible for making sure the bar is set up properly by opening time. Clean, stock, and prepare the bar for customers and for upcoming shifts.  A bartender should not run out of essentials such as garnishes, beer, wine, juices or glassware.

• Turn on lights

• Turn on TVs

• Count cash till and bank - ensure correct balance

• Check chemical levels within glass washer – replace if empty

• Make sure beer fridges are clean and stocked

• Wipe and polish beer towers

• Fill ice bin(s)

• Fill & check juices – bloody mary, orange juice, grapefruit, pineapple, cranberry

• Fill & check mixes – sour, pina colada, strawberry, half & half, whipped cream

• All garnishes should be fresh, available and in proper order.

• Drink mats, napkins, straw caddies in proper location.

• Clean menus, placemats, and silverware in proper location.

• Fill salt & pepper shakers

• Make sure condiments are full

• Frozen station set up

• Check & make pineapple crush

• Replenish, restock, and clean as you go

• Re-fill juices – bloody mary, orange juice, grapefruit, pineapple, cranberry

• Re-fill garnishes

• Stock beer cooler

• Complete daily liquor requisition / pull & replace empties

• Close out all tabs & print final read

• Sign out of computer

• Take drawer & change bank upstairs to reconcile

PM BAR & SIDE WORK DUTIES

The closing bartender is responsible for making sure the bar is closed .properly. The bar should be clean, restocked and ready for the a.m. bartender. All products should be properly stored. All equipment clean.

• Count cash till and bank - ensure correct balance

• No open containers of mixes or juices. Use caps, lids, or saran wrap

• Soak the soda guns and holsters in soda water

• All ice melted

• Stock bar fridges (beer, wine, juice, water)

• Restock bar service items: napkins, toothpicks, and straws etc.

• Cover garnishes and bring to kitchen

• Bring condiment trays to the kitchen and run through the dishwasher

• Take draft trays to dish & spray them

• Pour hot water down draft drains & wipe with a clean cloth including spouts

• Empty all garbage and replace with new bags

• Spray & wipe front of bar fridges

• All bottles in speed rack & on the shelves wiped clean. Front, face, forward

• Speed rack wiped clean

• All stainless steel wiped down

• Bar top wiped & polished

• Bar utensils run through glass washer

• Clean drink mats

• All wine & champagne properly sealed and stored

• All wine, port & champagne glasses polished and hung

• Glass washer taken apart, cleaned, put back together

• Clean frozen drink station

• Turn off tv’s

• Complete daily liquor requisition / pull & replace empties

• Close out all tabs & print final read

• Sign out of computer

• Take drawer & change bank upstairs to reconcile

FUNDAMENTALS OF FREE POURING

Free pouring means pouring alcohol or mixing drinks without using any type of measuring device. This system is one of the friendliest and most efficient ways to make drinks. It’s fast, it makes you look professional, lets you pour “two handed”, and it frees you up to show a little flair.

Free pouring accurately is a skill which takes practice to master and constant maintenance to keep accurate. It’s up to you as the bartender to maintain an accurate pour.

Maintaining an accurate pour is important for a few reasons:

• Controlling the flavor balance of a drink

• Controlling the consistency of drinks from one round to another

• Controlling the cost involved with creating a drink

If you are unfamiliar or not confident in your free pouring skills, practice at home. Practice often.

This is how to free pour a perfect shot and how to adjust the amounts you pour by precise ¼ oz. increments. You will need an empty liquor bottle (1 Liter), pour spout, empty glass, and a measuring cup that measures in ounces.

• Fill the liquor bottle with water and attach a pour spout

• Pour the water into the glass while counting in this fashion… 1 and 2 and 3 and 4

  • This equals 1 ounce

• Pour the water into the measuring cup. Does it equal 1 ounce?

• Practice and adjust your counting speed until you consistently free pour 1 ounce

Once you consistently free pour 1 ounce. Practice 1 ½ ounces, 2 ounces, and 3 ounces.

For 1 ½ ounces, count… 1 and 2 and 3 and 4 and 5 and 6.

Remember this: Every Counted Number = ¼ Ounce

For example if you need a ¼ oz. of triple sec, count to 1… ½ oz. of peach, count to 2 and so on.

Practice in ¼ oz. increments to learn your particular speed count.

We expect our bartenders to be proficient and accurate. You will be tested on your free pouring.

GLASSWARE & POURS

Pint Glass

• Bottled Beer & Draft Beer

Highball (Short) – 2 Ounce Pour

• Liquor served with juice or soda mixers.

Beverage Glass (Tall) – 2 Ounce Pour

• One liquor drink ordered tall with juice or soda mixers

Rocks Glass – 2 Ounce. Pour

• Liquor on the rocks with no mixers

• Liquor served neat (some guests may prefer a snifter)

Martini Glass(Or A Double) – 3 Ounce. Pour

• All chilled liquors served up

• Pineapple Crush 

Margarita Glass – 2 Ounce. Pour

• Margarita

• Bloody Mary or Caesar

Coupe Glass

• Select specialty drinks served and strained into coupe glass

Snifter – 2 Ounce Pour

• Cognac

• Brandy 

Glass Coffee Mug – 2 Ounce. Pour

• Coffee Drinks with One Liquor

Wine Glass – 5 Ounce Pour

• Red Wine

• White Wine

Dessert Wine Glass – 2 Ounce Pour

• All Dessert Wines

Port Glass – 2 Ounce Pour

• Liqueurs/Cordials

• Port

• Sherry

Champagne Glass – 5 Ounce. Pour

• Sparkling Wines

• Champagnes

• Champagne Drinks

• Mimosa

• Bellini