SOP – Equipment cleaning in BAR

Wipe the table top and the chairs:

• Use a damp rag to wipe the surface of the tables one by one.
• Sweep the Bread crumbs out from under the chairs and tables.

• Never user linen napkins for cleaning.
  Silverware polishing:
  • Pick up the washed silver from the dish-washing area and deliver it to the polishing area.
  • Prepare hot water in stainless steel pot, put the silverware into the hot water before polishing.
  • polish by using an adequate silverware cleaning cloth.
  • Check the silverware for any damage.
  • Make sure all the silverware is stocked in good order.
    Glassware polishing:
    • Pick up the washed glassware from the shelves located at the dish washing area.
    • Deliver them to the polishing area by using glass racks.
    • Prepare hot water in a stainless steel pot, steam the glasses in/over hot water and polish them using glass towels.
    • Check the glasses for chips, marks, etc.
    • Hold the glass by the stem or base with a clean towel when handling after polishing.
    • Deliver the polished glasses to the service station using the appropriate trays.
      Condiments and sauces cleaning:
      • Collect all the Sauce bottles, line them up on the table and top up bottles where necessary until full but do not mix brands.
      • Wipe the top with a wet cloth and the entire bottle if dirty.
      • Prepare hot water in a stainless steel pot, put all the sauce bottle caps into hot water for about 10 minutes.
      • Take out the caps and wipe them with a clean wet cloth and polish them with a dry towel.
      • Deliver the bottles to the service station after Salt and pepper set weekly checking:
        • Collect all the salt and pepper sets in a large container (stainless steel tray or bowl).
        • Dry any damp salt by placing the container near heat in the kitchen (ask permission from the cooks).
        • Prepare hot water in a stainless steel pot, put all emptied shakers into the hot water.
        • Take them out after 10 minutes, wipe and polish them with a clean towel.
        • Refill the bottles with salt and pepper, and deliver them to the preparation service  station after cleaning.
          Salt and pepper set daily checking:
          • Collect all salt and pepper containers in one place, remove the caps and clean the   exterior of the containers.
          • Refill with new salt or pepper until 90 % full. No salt or pepper containers shall have less than half of its capacity.
          • Wipe and polish the tops and caps (check that holes are clear on the caps), and deliver them to the service station after cleaning.
            
            
            Peanut bowls:
            • Collect all the peanuts bowls in one place. Remove the peanuts and clean the bowls.
            • Place the clean bowls to the appropriate place after refilling with peanuts.
            Candle holders:
            • Collect all candleholders in one place. Remove the remaining candles and wax.
            • Clean the candleholder as appropriate to their constituent material(s) as trained.
            • Return them to the appropriate place after cleaning.
            Menu cover and insert:
            • Check and clean the menus daily before the outlet opens. 
            • Destroy menus that are worn, crimpled or stained upon the Outlet manager’s approval.