MIT Bar Island Level 1

The bar island manager is responsible for ordering liquor/beverage, China (referring to chinaware or dinnerware), glassware, and smallware. This means that they are in charge of ensuring an adequate supply of alcoholic beverages, ordering new sets of chinaware, restocking glassware, and acquiring small utensils and equipment needed for the bar.

The Bar Island Manager will not only conduct reviews for the bartenders but also for other staff members.

New employees must pass their finals with a score of 90% to work on the floor. This indicates that the company has set a high standard for their employees and expects them to have a strong understanding of the material before starting their work. A score of 90% ensures that the employees have a thorough knowledge of the subject matter and are well-prepared to perform their duties on the floor.

Par levels are important for ordering liquor because they dictate how much the manager should order. By setting a par level, the manager can ensure that they always have enough liquor on hand to meet customer demand without overstocking and causing waste. It helps in maintaining inventory levels and preventing shortages or excess inventory.

The correct answer is that it is every manager's responsibility but will ultimately fall on the bar island. This means that while all managers are responsible for maintaining a clean and organized bar, the ultimate responsibility lies with the person in charge of the bar island. This ensures that there is clear accountability and that the bar island is specifically tasked with overseeing the cleanliness and organization of the bar.

The Bar Island Manager should schedule a meeting with all bartenders on a monthly basis. This frequency allows for regular communication and updates between the manager and the bartenders, ensuring that everyone is on the same page and any issues or concerns can be addressed in a timely manner. Monthly meetings also provide an opportunity for the manager to provide feedback, set goals, and discuss any changes or updates in policies or procedures. This regular meeting schedule helps to maintain a cohesive and efficient team dynamic within the bar.

The correct answer is true because bartenders need to complete the entire training process without any interruptions in order to graduate. This implies that any breaks or interruptions during the training will hinder their progress and prevent them from successfully completing the program. Therefore, it is important for bartenders to commit to the training process and ensure that they can dedicate uninterrupted time to complete it.

Regularly auditing bartenders each shift can help to decrease the impact of a bartender who overpours. By conducting audits, management can identify any instances of overpouring and take appropriate action, such as providing additional training or implementing stricter controls. This can help to ensure that bartenders are accurately measuring and pouring drinks, reducing the amount of wasted alcohol and potential financial losses for the establishment. Additionally, auditing can also serve as a deterrent, as bartenders are aware that their actions are being monitored, leading to more responsible behavior.

The bar island manager performs inventory every week. This means that the manager counts and records all the items and supplies in the bar on a weekly basis. By performing inventory regularly, the manager can keep track of stock levels, identify any discrepancies or shortages, and ensure that the bar is properly stocked for customers.

Bartenders go through server training first, which is followed by 3 additional days of training. During these 3 days, they need to follow behind the bar and pass all quizzes and finals. This comprehensive training includes both classroom and expo training to ensure that bartenders are well-prepared and knowledgeable in their role.