BAR GUIDELINES + PROCESSES

LINK TO SHIFT TASKS

Working at a live music venue is one of the coolest jobs on earth! We want you to have fun, feel like part of The Regency family, make great money and be safe at all times.  So we can get to the fun stuff, here are some guidelines and procedures to help you do your job efficiently and maintain consistency across all bars. Let's go...

ACCOUNTABILITY + HONESTY

1. No drinking on the job
2. Please do not give away free drinks to friends, family, staff or talent. 
3. Don't overpour for better tips. Use the jigger. It's not fair to the bartenders that are pouring correctly.
4. Always ring the correct drink and additions (like Red Bull / Ginger Beer / Fever Tree tonic)
5. Cameras on the bars are now more closely monitored due to the liberty a few have taken to give away drinks and overpour.

ATTIRE | APPEARANCE

1. Black attire 
2. No graphic T's, ball caps or hats (with the exception of a plain black beanie)
3. No athletic wear (sweatshirts / gym clothes)
4. Avoid anything loose that can catch on the bottles in your speed rail
5. We don't ask staff to wear suits and cocktail attire, but we do appreciate it when people put in the effort to look nice

BAR EQUIPMENT - ACCESSORIES

1. Shakers, pint glasses, strainers, bottle openers, tongs, jiggers, stir spoons, etc. are on shelf above prep table (right of refrigerator) 
2. Salt + sugar trays in white cabinet
3. Pour spouts and black caps are in the white cabinet

BAR EQUIPMENT - BAR + FLOOR TOWELS

1. Bar towels are the nice, clean, stain free towels 
2. Floor towels are old, stained and fraying towels used to clean up floor messes (located in the white cabinet on a lower shelf)
3. Dirty bar towels go in the red basket
4. Dirty floor towels go in the blue 5 gal bucket under the sink
5. Keep bar towels off the drink rail and back bar
6. Take dirty towels to lower level at end of night and get the first load going (instructions above washer)
7. Wash bar towels and floor towels separately. Never in the same load.

BAR EQUIPMENT - CUPS / GLASSWARE

1. 2 oz plastic cups for single shots - 1.25 oz
2. 3 oz plastic cups for bombs/mixed shots - 1.75 to 2 oz 
3. 9 oz (squatty looking) plastic cups are for liquors served neat or on the rocks
4. 12 oz clear are for singles
5. 16 oz clear are for doubles
6. Use glassware on the Mezz for private events or special VIP events
7. Glassware must remain on mezz (switch drinks to plastic if they want to go downstairs)

BAR EQUIPMENT - ICE BIN

1. Protect the ice bin - never shake a drink or build a drink directly over the ice bin
2. If glass breaks near your ice bin, "burn the ice." Immediately make a large "X" with grenadine to indicate the ice is bad. Then get hot water to clear the well and remove any glass shards.
3. Put the 3-bottle insert into the ice bin midway through filling the bin
4. Keep the ice scoop upright in the front corner (handle cannot touch the ice)

BAR EQUIPMENT - JIGGER

1. Always use a jigger. It provides precision and consistency
2. Use a jigger correctly - fill to surface tension at edge/over shaker or cup  (view this video)  
3. Silver jigger measurements - 1-1/4 oz  +  3/4 oz
4. Black jigger measurements -  1 oz + 1/2 oz
5. Our single shot is 1-1/4 oz
6. Our double shot is 2-1/2 oz 

BAR EQUIPMENT - POUR SPOUTS + CAPS

1. Use a clean pour spout for each new bottle
2. If a bottle is leaking, immediately replace with a new pour spout
3. Pour spouts can be revitalized by soaking in super hot water (it loosens the fins so they'll seal better)
4. A hot soak works really well for the large, orange pour spouts, just before you place them in the bottle
5. Make sure all pour spouts are pointing the same direction
6. Push the black pour spout caps all the way down, to cover the air hole where gnats can get in
7. They're located in

BAR EQUIPMENT - SODA GUNS

1. Confirm all the buttons are working and guns are clean (inside and out)
2. Always run your lines before doors. Taste each item to make sure the mix is right - carbonation, water and mix
3. Guns should be cleaned and soaked the end of every shift and put back in the holster before leaving
4. Turn OFF the CO2 at the end of a shift (it's better for the equipment and reduces drips/leaks)
5. Turn ON the CO2 at the beginning of a shift

BAR EQUIPMENT - STORAGE

1. There are extra straws and bar accessories/tools in the white cabinets at the bottom of the stairs
2. Extra shot cups and drinks cups are in the storage room downstairs
3. There are cleaning supplies above the kitchen sink AND in the storage room downstairs.
4. Mops and mop buckets are in the enclosed staircase (going out of the auditorium)
5. Rinse mop heads thoroughly after using

BEHIND THE BAR

1. Smile. Be friendly. Look like you're glad to be there and having a good time.
2. No eating behind the bar
3. Please, no smoking or vaping in the building (per city ordinance)
4. Keep the back bar clean and neat. No personal items. (use the lockers downstairs)
5. Use a radio to request items during shift

BOTTLE SERVICE

1. Order should always be taken by the server, unless the bartender is going to handle the entire service.
2. The mezz server has her own product on the gun and should be self sufficient
3. Customer CAN take the remaining liquor home (put in brown wine bottle bags located in lower level, white cabinet)
4. Bottle Service Link

CARD TIPS

1. As a concert venue, management needs to allocate  focus to band settlements and departure. Thus credit card tips will be calculated every Tuesday. 
2. Card tips from the past weekend are available Tuesday after 1pm (office hours Tues-Sat 10a-6p), or the next time you work.
3. Bar back tip out and card fees are taken out of credit card tips

CASH TIPS

1. If you leave your bar station for any reason, move your tip jar to the back bar.
2. Take your cash tips as you go (don't leave them in the register)

CLEANING

1. During shift, when not pouring drinks, stay busy - wipe down bottles, coolers and sinks...
2. Always clean with a damp bar towel - not a dry towel
3. Clean your counters thoroughly with light spray of sanitizer or Lysol. Wipe again with a rinsed towel. Finish with a dry towel.
4. Clean the inside ledge of the beer cooler, where the shot liquors are, as well as the bottles
5. Clean all surfaces thoroughly. Tops, sides, fronts. Spills and splashes hit more than the top of your ice bin and counter.
6. Equipment:  Ice bins, coolers, cash register, printers, sinks, back bar surfaces, pour spout containers, etc...
7. Soda guns - take the red cap off and wipe the inside out; soak the cap and guns in soda water while cleaning. Dry and holster before you leave
8. Mop your bar area thoroughly. Not just down the middle. Mop with hot water. Rinse mop and repeat. Thoroughly rinse the mop when done.
9. Clean your POS screens with micro fibre cloths and the vinegar/water solution. DO NOT USE A BAR TOWEL.
10. There's a difference between bar towels and floor towels. There are different buckets for the dirty ones as well.

CUSTOMERS

1. If there's a miscommunication in a drink order and you have to remake it or repour a shot, the customer does NOT get the wrong drink for free. Put it on the back bar before remaking the drink. 
2. Avoid over serving customers. If they're slurring their words, stumbling around, don't hesitate to cut them off. Notify security and ask them to notify other bars.

DISHWASHER

1. If you've never used a commercial dishwasher, have one of the other bartenders show you how this one works
2. Wash the following items by hand:  bus tubs, store-n-pour bottles and lids, carafes (bottles brushes are on the wire shelf above sink)
3. Pull the black caps off the pour spouts BEFORE running them through the dishwasher
4. Scrape any cheese or grease off the pizza trays with a paper towel and toss in the garbage instead of rinsing it off, into the sink. We have a  light-use grease trap but it's best to limit the grease.

DISCOUNTS

1. 50% discount for staff. They can use this for their friends and family as long as the staff member is the one ordering and paying.
2. $2 Red Bull and Liquid Death for staff
3. 20% off for performers (identified by a Black wristband or lanyard for touring act / Gray wristband for locals)
4. Performers get free Ozarka bottled water. They just need to show their gray or black wristband, or tour lanyard.
5. Always collect payment-in-full or get a card to start a tab for a band member or staff.

DRINK TICKETS

1. When we choose to provide certain performers with drink tickets, they are dated and good for that night only
2. We do not provide drink tickets for performers when it's an independent promoters show.
3. Drink tickets have to be rang separate from paid drinks.
4. Each drink ticket is good for a single well drink or well shot, domestic beer or canned soda.
5. They can use 2 drink tickets to upgrade to a double or a standard call (not premium call)
6. Drink tickets DO NOT include mixer upgrades, like Red Bull, Fever Tree Tonic or Ginger Beer. 
7. The 'Discount' button is under 'Actions' (at the top), 'Details' (bottom)
8. Keep these tickets and put them in your PROFIT bag at the end of the night

GARNISHES

1. We use limes.  (lemons if a featured drink requires them)
2. Always clean citrus before cutting, and roll your limes to loosen/soften the pulp.
3. Freshness - limes should be plump, not spongy or sunken, and should not have brown spots.
4. Adding a splash of club soda occasionally to your garnishes keeps them fresh

HEALTH DEPARTMENT COMPLIANCE

1. No open containers (that you drink out of) are allowed behind the bar. Any personal drinks must be in a sealed/lidded container.
2. Ice scoops can be left in the front corner of the ice bin, standing up, but never laying in the ice (handle cannot touch the ice)
3. In lieu of sani-buckets full of sanitizer, use the spray bottles of blue sanitizer during the shift
4. Never dilute sanitizer in a spray bottle. It changes the PH and effectiveness. Recipe for more is above the sink
5. Do not leave straws out for customers to grab on their own. ONLY the bartender should touch the straws
6. Always grab a straw lower down, not the end of a straw where customer will drink from

IDENTIFYING 21+

1. All staff wear a white Regency wristband on their right wrist. Pointing to it makes it easier to let a customer know you need to see it before serving them.
2. If customer looks to be under 30 years old, they need to have a white Regency wristband securely affixed around their RIGHT WRIST
3. If a person 21+ comes to your bar without a wristband, card them and put a white wristband on their right wrist OR send them back to the ID station.
4. If you’re not sure an ID is legit and the customer appears under 30 years old, ask them to please go to the ID station upfront to get ID’d and banded.
5. Serving underage patrons can cost us our liquor license and you your job as a bartender. Let's be super vigilant
6. If you see an underage person drinking, notify security immediately
7. Underage precautions for college events  or heavy under age crowd

• Only sell one drink at a time - this reduces the potential of a customer turning around and handing the second drink to an under-age customer.
• A shot must be done at the bar (in front of you)

INVENTORY TRACKING

1. Every drink, can and bottle (except Ozarka for staff) must be entered in LAVU. The includes owners, managers, staff shift drinks, etc.
2. Do not use calls in well drinks (e.g. don't use Midori in a well Liquid Marijuana - use melon cordial)
3. Calls for 'Top Shelf' drinks:  Tito's, El Jimador, Aviation, Bacardi Light and Jack Daniels (upcharge if you use a premium instead)
4. Ring the extras. If it's a vodka Red Bull, make sure you ring-in and charge for the Red Bull, too! 
5. Don't under pour. The customer can see if you don't fill the jigger. 
6. Don't over pour for better tips. its not fair to others pouring correctly, and...it's stealing.
7. Don't give away free drinks to friends, family, talent or staff 
8. If something isn’t in SQUARE, let the floor manager or Cristine know right away

POS / CASH DRAWER / PRINTER

1. AWLAYS CHECK TO MAKE SURE YOU ARE LOGGED IN UNDER YOUR OWN NAME
2. If your cash drawer isn't opening for a transaction, check your printer paper. 9-out-of-10 times the printer is out of the thermal paper OR unplugged
3. If your printer is printing a receipt every time a server runs a charge, it’s because he/she is hitting the ‘print receipt’ button. Ask them to stop doing it.
4. Limit making change to a maximum of $5  (e.g. for drag shows)
5. Never hold a customer's credit card. No exceptions. 
6. Close all tabs at the end of your shift. If there's an issue, note the details on your Profit Sheet Comments
7. Nightly, turn-off all the iPads and customer facing screens at your bar (use the "soft" off button that floats on your screen)
8. If you notice something in SQUARE that needs attention, needs to be added or could be more efficient, email Cristine@TheRegencyLive.com with your recommendations.

PRE-DOOR TASKS

1. Grab your checklist as soon as you walk behind the bar.
2. If you don't have a barback, pay attention to that section. 
3. You do NOT need to pull the bottle caps off of all bottles. Leave caps on items like Midori, Screwball and some of the less frequently poured liquors.
4. Make sure you've got extra pour spouts to replace leakers immediately.
5. Always run your soda lines and taste the product.

REFRIDGERATOR 

1. Content:  OJ, Sweet-n-Sour, pre-made shots, limes, back-up water and soda 
2. Always make sure Store-n-Pour containers are properly labeled
3. Avoid putting nearly empty containers back in the fridge. Merge them instead.
4. Sweet-in-Sour mix in the fridge has been diluted (40% mix to 60% water) so the drinks taste better. 
5. There's bagged ice in the freezer side, for emergencies

RESTOCK 

1. Restock coolers at end of the night. A full cooler is more efficient than an empty cooler 
2. Rotate product when restocking (to avoid product being left at the bottom and expiring)
3. Product locations:  Walk-in, refrigerators in kitchen, lower shot bar 
4. Liquor: Kobalt cabinets in lower level
5. Mixers/Cordials:  Kobalt cabinets and the white cabinets to the left

SINGLE VS. DOUBLE SHOT COCKTAILS

1. Always ask the customer if they'd like to make it a double - point to the menu screen or tent (it shows the minimal upcharge to make it a double)
2. Double-shot drinks reduce pressure on our bartenders as well as customer line-time - so it's a benefit to push them
3. For Doubles - short the ice by 1" from the rim of a 16 oz clear cup so there's enough room for the proper amount of liquor and mixers
4. ALWAYS USE A JIGGER - it ensures the consistency of drinks from bar to bar and prevents over pouring
5. Shots and Singles - 1.25 oz of alcohol
6. Doubles - 2.5 oz of alcohol

SHOTS 

1. Each liquor now has 5 'drink size variations - single, double, SHOT, neat or rocks' - so go to LIQUOR for standard straight shots
2. Go to SHOT button for items like Rumple, Pickle, Rumchata, Jager, Goldschlager;  mixed shots; or bombs
3. Straight liquor shot is 1.25 oz
4. Mixed ingredient shots are 1.75 -2 oz  (the cups are 3 oz / do not fill to the top)
5. Pre-made Green Tea and Lemon Drop shots - proper pour is 2 oz

STAFF - FREE BEVERAGES

1. While on shift, staff get free sodas on-the-gun and Ozark bottled water
2. Production techs get free canned soda (safer for being on the sound counter) and Ozark bottled water
3. When a staff member’s shift is cut early, they get two shots or drinks once they've clocked-off (well or standard call liquor/not premium)
4. When a staff member comes in off-shift, they get 50% off all drinks and concessions
5. Red Bull, Liquid Death, Fiji, Kombucha, etc. are not free. They're $2 per / THC is $4 per 

STAFF - END OF SHIFT DRINKS

1. We gather at the north bar at the end of the night for shots, after all the cleaning is done and everyone has clocked out
2. We normally do 2 to 3 shots. The safety of our team is paramount, so be cautious especially for those driving.
3. Normally a floor manager pours, but if it happens to be a bartender - here's what you should know:
4. Well liquors - 3-5 shots are fine. Standard call liquors - 2 to 3. Avoid the premium calls.
5. No beers, Red Bull, Ginger Beer or THC.

TIPS

1. If you're leaving your station for any reason, grab your tip jar and put it on the back bar.
2. If a customer leaves you an overly generous tip, please clarify with the customer that they intended to leave such a generous tip. We've had a few clients call the venue upset after a show because they were charged so much. In each incident it looked like they accidentally hit an extra 0 when tipping. Be aware that if we have to refund the customer, it'll come off the bartender's next round of tips.

WATER REQUESTS

1. If a customer asks for water do not ask 'do you want a cup or bottle'
2. Immediately pull a bottle of Ozark bottled water out of your cooler and hold up one finger (indicating it's $1).

WATER BOTTLES

1. Please make sure all water bottles are empty before tossing them, to avoid trapping water. Plastic bottles can take 450 to 1,000 years to decompose, depending on how it's disposed of.  

WRISTBANDS

1. You should have white wristbands in your cash drawer. If someone gets past the team at the front and appears too young to be drinking, card them. If they're of age, put a white wristband on their RIGHT wrist. Not tight, but not loose enough to slip off and on.
2. You have wristbands for seating upgrades as well. When you go to ADMISSIONS in SQUARE, you'll see what's available for the night. 
3. Green wristbands are always for the balcony.
4. Yellow wristbands are always for the elevated platform (along the west wall)