For Number 1. Some beers are a bit funky in that if you immediately have the glass underneath, the glass will be more foam than actual drink. For Number 4. Sometimes, if you have too much foam in a glass, the nozzle MUST be inserted into the foam and the drink in order to ensure the pint is filled appropriately. Nozzles should ALWAYS be cleaned regularly WITHOUT CHEMICAL so it should be fine to do so; this bar obviously has horrendously dirty nozzles.
and number 4 we were told don't put the nozzle in as its dirty if u do a pint at 11am say then don't serve another till say 8pm its been sat for 9 hours and then your sticking it in someone else pint.
another issue we had was people saying cider was flat and that's because our staff were using ale glasses if you use the correct ones for cider it has a pattern in the bottom which is where the fizz comes from if it doesn't have the pattern it wont fizz up from the bottom
It's a been a while but a good Bar Man knows how to form a perfect head without using the nozzle. And I get you about it coming out funky had that issue with John Smiths quite a bit back in the day. But funny enough if it was me, my mate or the landlord changing the barrel or gas it would be sound. But I convinced once the Keg was botched it was usually pulling the same until the next change. God I miss Bar Work.
Exactly. Try to pour several pints in a row during a busy night without letting the first drop go out and you'll have to wait until the foam settles for every beer after closing the tab the first time.
One more thing not shown whats wrong as well,When handing food or drink at the bar to customers what should you do first ?????? "WASH YOUR HANDS before starting a shift working at the bar,Why ???? germs on your hand's can go in to food at drink,Can cause a contamination to Customers,Can make them ill,Also puts the Business down hill,Make it even worse if a Customer makes a complaint to the inspection,They can turn up when ever they want to at any time,That also don't look good as well,Need to know all these things working in food and drink places
This Video come up on my wetherspoons e learning course,I don't even work at the bar,Part from cleaning it,All questions all been answed,Done and out of the way
what else has to be done ????? Every thing needs to be %100 clean,Every day,That also cause a contamination as well,These inspection people will turn up at any time if their been a complaint over a filthy dirty food place towards Customers,The inspection will investigate the place,They see its a filthy place,They will at least make you close your Business down,Till cleaning is all up todate,Worse to worse for it,Who ever is responsible,Can be taken to taken to court,Further action can be taken,Very important to know these things before handing food and drink to Customers and every thing has to always be %100 clean with out a grain of germs on any thing,Need to know all the facts,The cleaning hands was not even shown in the Video,How do you know if her hands where clean or not,How do you know if the food place was clean or not
not the way to behave at work,Any of the work employees exposed them selves at work like that,Such as flashing your bits out,After a complaint been made,Also be on CCTV Camera as well,You be luckly enough to keeping your Job,I would not have it if I was an Employer or a Manager,Be two chooses to decide to give you warning,Let alone one horrible telling of,I more likely tell you to collect your things and get out,You be sacked and even banned from coming back as a Customer,Not the sort of behaviour to deal with at work
For Number 1.
Some beers are a bit funky in that if you immediately have the glass underneath, the glass will be more foam than actual drink.
For Number 4.
Sometimes, if you have too much foam in a glass, the nozzle MUST be inserted into the foam and the drink in order to ensure the pint is filled appropriately. Nozzles should ALWAYS be cleaned regularly WITHOUT CHEMICAL so it should be fine to do so; this bar obviously has horrendously dirty nozzles.
Not it’s because yeast from the beer gets stuck to the nozzles
that's what brewery's told us open the tap first to let the first bit come out then put the glass under coz u get loads of foam and tip it away anyway
and number 4 we were told don't put the nozzle in as its dirty if u do a pint at 11am say then don't serve another till say 8pm its been sat for 9 hours and then your sticking it in someone else pint.
another issue we had was people saying cider was flat and that's because our staff were using ale glasses if you use the correct ones for cider it has a pattern in the bottom which is where the fizz comes from if it doesn't have the pattern it wont fizz up from the bottom
It's a been a while but a good Bar Man knows how to form a perfect head without using the nozzle.
And I get you about it coming out funky had that issue with John Smiths quite a bit back in the day. But funny enough if it was me, my mate or the landlord changing the barrel or gas it would be sound. But I convinced once the Keg was botched it was usually pulling the same until the next change. God I miss Bar Work.
Ive done all my E learning again online courses,All questions right again,All done and out of the way with Wetherspoons again
Don't talk to the barmaid , or you'll get hurt mate . Heard that in an a London Boozer !
Also NEVER use an ale glass for later like in this video
Came to say the same.
The first one depends on the drink that you're pouring
Stella should be done like that be cause it’s oxyaited and it removes them
Exactly. Try to pour several pints in a row during a busy night without letting the first drop go out and you'll have to wait until the foam settles for every beer after closing the tab the first time.
One more thing not shown whats wrong as well,When handing food or drink at the bar to customers what should you do first ?????? "WASH YOUR HANDS before starting a shift working at the bar,Why ???? germs on your hand's can go in to food at drink,Can cause a contamination to Customers,Can make them ill,Also puts the Business down hill,Make it even worse if a Customer makes a complaint to the inspection,They can turn up when ever they want to at any time,That also don't look good as well,Need to know all these things working in food and drink places
This Video come up on my wetherspoons e learning course,I don't even work at the bar,Part from cleaning it,All questions all been answed,Done and out of the way
I have to disagree with the last one , never waste a millimetre
what else has to be done ????? Every thing needs to be %100 clean,Every day,That also cause a contamination as well,These inspection people will turn up at any time if their been a complaint over a filthy dirty food place towards Customers,The inspection will investigate the place,They see its a filthy place,They will at least make you close your Business down,Till cleaning is all up todate,Worse to worse for it,Who ever is responsible,Can be taken to taken to court,Further action can be taken,Very important to know these things before handing food and drink to Customers and every thing has to always be %100 clean with out a grain of germs on any thing,Need to know all the facts,The cleaning hands was not even shown in the Video,How do you know if her hands where clean or not,How do you know if the food place was clean or not
And never serve a dirty bite
Mile castle wetherspoons newcastle could learn from this ...
Omg that blonde though 😍
That's how I felt about the dirty pint
She's mine
We know how that girl got the job at the start anyways lol
not the way to behave at work,Any of the work employees exposed them selves at work like that,Such as flashing your bits out,After a complaint been made,Also be on CCTV Camera as well,You be luckly enough to keeping your Job,I would not have it if I was an Employer or a Manager,Be two chooses to decide to give you warning,Let alone one horrible telling of,I more likely tell you to collect your things and get out,You be sacked and even banned from coming back as a Customer,Not the sort of behaviour to deal with at work