By Keith Hearn, Jennifer Murray

This ebook and the 2 accompanying movies supply instructions for operating any institution that sells drink. The emphasis is at the universal rules on how and why projects are performed within the bar and it's obvious how radical the adjustments were within the previous couple of years. There are chapters at the criminal element of marketing and serving alcohol, healthiness, hygiene and protection and the way to avoid violence.

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Glasses are filled to between half and two-thirds full, never more, so that the full bouquet of the wine can be enjoyed. The bottle should never touch the rim of the glass. When everyone has been served, the remainder of the bottle of wine is placed on or by the customers' table, back in its ice bucket or in a wine cooler if it should be kept chilled, otherwise kept in its cradle or stood on the table. Throughout the meal, the glasses should be refilled as necessary, serving the customers in the same order as before.

The dinner is to celebrate a wedding anniversary and the guests are well travelled, interested in good wines and willing to experiment. Presenting the wine bottle When the wine has been ordered, the bottle with the label visible should be presented (shown) to the host before it is opened. This is to make sure it is the correct wine. As an extra precaution, it is advisable to announce the name of the wine as it is presented. If the wine is already cooling in an ice bucket, it should be taken out at the table and wiped dry with a service cloth before being presented.

And serving coffee and tea is proving a good way of attracting customers during the morning and afternoon trading hours. The dishes on offer will be quick and easy to serve unless a full restaurant service is offered. • Many dishes are pre-cooked, then kept at the right temperature in special food service containers where the customers can see the selection, for example, casseroles, home-made vegetarian pies and similar dishes which keep their appearance fairly well. • Some, such as pasties, sausage rolls, meat and fish pies, will be bought in already made, or cooked on the premises, immediately chilled, then kept in a chilled display cabinet and reheated on order, often in a microwave oven.

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