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 (located in the white cabinet in the prep area kitchen)
2. Floor towels (located over the sink) are old, stained and fraying towels used to clean up floor messes
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. 5 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 frosted white are for minors (try to sell pre-canned items to minors)
5. 12 oz clear are for singles
6. 16 oz clear are for doubles
7. Use glassware on the Mezz for private events or special VIP events
8. 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. 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

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 at the bottom of the stairs (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 Lys. 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.

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 for touring act / Gray wristband for locals)
4. 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. Each drink ticket is good for a double well drink, domestic beer, canned soda. Red Bull, Liquid Death, Fiji water (does NOT include THC drinks)
4. 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. Freshness - limes should be plump, not spongy or sunken, and should not have brown spots.
3. 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
7. Do not touch the rim of a cup or glass with your hand (be mindful of where/what a customer's lips will touch)

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. Customer MUST 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 so they can be escorted off the premises
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. Ring the correct liquor. For example: there are two different Don Julio’s - Anejo and Reposado Prima Vera -  know which is which
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 (unless it's an end of shift drink)
8. If something isn’t in LAVU, let your bar lead 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. If a customer facing screen stops working (showing customer order) it just needs the IP address to be re-sync’d. Grab Gary, Cristine or a floor manager
5. Limit making change to a maximum of $5  (e.g. for drag shows)
6. Never hold a customer's credit card. No exceptions. 
7. Close all tabs at the end of your shift. If there's an issue, note the details on your Profit Sheet Comments
8. Nightly, turn-off all the iPads and customer facing screens at your bar (use the "soft" off button that floats on your screen)
9. If you notice something in LAVU that needs attention, needs to be added or could be more efficient, email Beverages@TheRegencyLive.com with your recommendations.

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 whether they want a single or 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. LAVU POS - buttons for singles and shots are pink / buttons for doubles are white 
5. ALWAYS USE A JIGGER - it ensures the consistency of drinks from bar to bar and prevents over pouring
6. Shots and Singles - 1.25 oz of alcohol
7. Doubles - 2.5 oz of alcohol

SHOTS 

1. If you can't find something under Shots, look under Singles. If something's missing text bar lead.
2. Straight liquor shot is 1.25 oz
3. Mixed ingredient shots are 1.75 -2 oz  (the cups are now 3 oz / do not fill to the top)
4. 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 sodas (canned) and Ozark bottled water
3. When a staff member’s shift is cut early, they get two shots or drinks (see section below for approved list) once they've clocked-off
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. --Approved calls (2 shots): American Honey, Bacardi, Captain Morgan, El Jimador, Fireball, Jaeger, Pickle, Parrott Bay, Rumchata, Seagrams, Smirnoff, Tito's
5. --Approved wells (4 shots): any well or pre-made well shots
6. --Approved: one domestic beer or NA beer in place of 2 call shots, or 4 well shots

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).
3. A cup of water and ice may seem free but it’s not

WINE & CHAMPAGNE

1. Always write the 'open' date on the back label
2. Taste any opened wine at beginning of shift. If you don't know wine, have someone else taste it.
3. White wine should be chilled (keep it in the cooler) and can be sold by the glass or bottle
4. Red wine should NOT be chilled and can be sold by the glass or bottle
5. Champagne is in the prep area/kitchen refrigerator and can only be sold by bottle
6. If you don’t know how to open a bottle of wine, ask Gary or Cristine
7. There should be wine openers at each bar
8. Always put a stopper in both red and white wine (wine draws gnats)
9. At the end of the week, take all opened red wine to the north bar (red goes bad within 2-3 days after opening)