Bar
From The Star And Shadow Cinema Wiki
Most people will have had a short induction as to where the drinks are, how much they are and how to serve them. You should also have signed a sheet agreeing to the terms under which the lisence operates.
The Main things are:
- There are plenty of useful lists on the walls about bar prices and what we have to sell.
- Make sure glasses are being collected - they run out quite quickly otherwise.
- Keep an eye on the till - if you run out of pound coins for example - try exchanging with the door float or if need be nip across to the Tanners to ask them politely! There will soon be a system for getting more change during the night.
- Cashing up BEFORE and AFTER the shift - it is really important for the accounting volunteers that obsessively accurate information is jept to make the financial trail navigable.
- Keeping an eye on stock levels - send an email or leave a big not on the bar to ilana if you notice things we have run out of, or suggestions people make for other stuff, e.g Cider.
Useful tips for inexperienced bar folk:
- A 'large' means a double measure of a spirit. Use the chhrome measures to measure out booze - fill right to the top.
- there are different types of whisky at different prices.
- the coke and lemonade bottles dont go with the rest of the recycling, they go back in their crates and get picked up by the kind folk at Masons soft drinks.
- there is a light for under the bar which is actually very useful!
- wine gets served in the little French style beakers, a bit like the ones you may have had at school.
- Use the biggest of the chrome liquid measures for measuring wine (125ml). Make sure you rinse it after pouring red, or you will accidentally serve rose to the next white wine drinker.
- Ice is in the bottom of the freezer, and needs to be broken up like if you were making a biscuit base for fridge chocolate cake, i.e with a rolling pin or other blunt instrument.
- You can play music (cds only currently) on the amp above the fridge - or using the big p.a system in the bar if you know how to use it.
- It is worth familiarising yourself with the different fridges and especially the stock room well before people arrive for the event. things like where to find dishcloths, cuttlery, more wine/ beer/ chocolate, bin bags etc all become clear on a decent inspection of the stock room.
- Ask the key holder to do complicated jobs like turning on or off the heating system.
- The esspresso machine is currently only for show.
- For coffee, one heaped desert spoon per person is a good ammount.
- If there is no milk, there is a post office very near that sells milk.
- Volunteers get free tea/ coffee and discounts of 50% on most other stuff - e.g a beer or wine is £1.
- If another volunteer starts helping who has never before, please dont be afraid of mentioning things you have learnt which they evidently dont know yet.
- If the fire alarm goes off, the key pad for disarming it is down by the staff toilets, but make sure everyone in the bar gets out of the room before you either out of the fire exit to the main entrance, or through the cinema and past the toilets and out the back way. The keyholder will know the code for disarming the alarm.
- Please take empty glass bottles (oh, and it is nice to give them a rinse to prevent stench) in boxes to the staff toilet. And take the bin bags from the evening to the bin at the back.
To recap:
ESSENTIAL to check float is £100, and record that on the cashing up sheet for the bar that night, as shown.
If you have time: Tidy table/stage area, put out new candles, sort out bins/recyling from last night!
Once open, serve, keeping an eye on stock, and glass collecting
At the end, cash up (please make sure both cash boxes are locked and returned to where they were found) clean the beer line and leave disconnected to keg, tidy up bar area and sort out the rubbish/recyling. (Big bin out the back door, reclying stacked in carryable boxes)
It is likely that new volunteers will approach and ask about how to volunteer. There are many ways but three good ones are -
1. Point them towards the Sign-Up sheet on the wall, and encourage them to put their name down, explaining what they're getting themselves into, and when they should arrive for a shift etc. Also, mention volunteer benefits!
2. Open meetings on monday nights, 6pm, here. 1st/3rd mondays = General. 2nd = publicity, 4th = programming (Could explain task.interset groups)
3. Write their details in the new volunteer book, and explain that someone will be in touch (This will make sense once we have established a loose 'buddy'-like system for pairing up a new volunteer with an 'old' one.
Also - let folk know about the next induction. Inductions now happen between 5 and 6pm on the first and third mondays of the month, followed by the General meeting at 6pm. Contact Holly on 07747 015 892 if coming to these sessions.
If you need require any forther information about bar licensing go to LicenceInfo
