https://padlet.com/greengm/a0bukzqjrwpzur71 Information and updates for staff at The Green en-us 2023-03-20 12:01:12 UTC 2023-10-03 13:27:06 UTC hello@padlet.com https://whatpub-new.s3.eu-west-1.amazonaws.com/images/pubs/800x600@2x/WLD-16412-81074-green-shepherds-bush.jpg greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523439082

Clean tables and set up menus properly (all menus out) and facing the customers as they walk into the pub. 

Turn coffee machine on 

Prepare fruit for the bar 

Prepare ice for the bar 

Put beer runners out on bar and tall tables. 

Bin bags in bins 

Ensure ALL fairy lights are on 

Ensure ALL TVs are on 

Put music on upstairs and downstairs. 

Set up Green Room properly. 

Polish cutlery. 

Stock up condiment buckets.

Stock up bar and food napkins - inform team leader if running low.

Stock up sauces - inform chef if running low. 

Check all ketchup and mayo are in date/labelled correctly. 

Check all fruit and juices are in date/labelled correctly. 

Remove any out of date posters and replace with new posters. 

Do toilet checks - refil toilet roll and soap if required. 

Restock bar as required. 

Buy milk if required for coffees. 

Deep clean glass machine. 

Set up and turn on glass machine once there is one full tray of glasses. 

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Clean and replace all nozzles - don't leave in soda over night. 

Cling film all nozzles.

Clean ALL tables using the 2 stage process - Do NOT forget downstairs. 

Ensure all menus are clean and reset correctly facing the customers as they walk in. 

Ensure all cutlery has been polished and condiment buckets are restocked and all sauces are labeled correctly as required. 

Restock napkins 

Restock straws 

Check juices dispose of out of date juices and all are labelled correctly. 

Cover and label fruit. If it looks bad throw away. 

Wash and put away all dirty glasses. 

Remove all rubbish from the cellar

Empty bins and put ALL rubbish out on street. 

Turn off and clean the coffee machine. 

Clean glass wash machine and turn off. 

Turn off heating ceiling vents. 

Turn music down as soon as you stop serving. 

Allow customers 10 mins drinking up time then provide with a take away cup/glass for their drinks. 

Turn off game machine and phone charger. 

Turn off TVs 

Turn off fairy lights. 

Sweep and mop bar and glass wash area. 

Deep clean glass wash area. Do not leave dirty glasses this will attract fruit flies. 

Restock fridges - ALL fridges 

Check spirit levels also and restock as required. 

Clean all measure and cocktail tools. 

Clean out ice well  

]]> 2023-03-20 12:13:16 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523439223 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523439998

If quiet do weekly cleaning jobs 

Clean and reset tables as soon as customers leave a table. 

When you take a food order take the cutlery bucket straight out to the guest.

When you take out food check if the guest needs anything. 

After 5 minutes of eating check with the guest if everything is OK. 

Offer table service to guests whenever possible. If you see guests only have a small amount in their glass ask if they would like another drink. You can take payment at the table with the portable card machines. This will increase your chance of tips. 

Check toilets every hour and sign sheet - this means you refil toilet roll and soap and clean up any mess. Inform team leader of any issues.

Always offer doubles/large/side orders.

Make sure you have sufficient stock upstairs to deliver the session ahead. 

When you come on shift check levels of spirits, wines etc...if there is less than 1 bottle of any top seller or cocktail spirits ensure an extra is brought up for when they finish.

Restock ice as and when required. 

Replenish fruit as and when required. 

Whenever a customer asks for sport NEVER act like you have no clue if we will show the sport. We have 6 screens and we are essentially a sports bar...of course we will show whatever sport they like! Always check every day what sport is on so that you are informed. 

Be sure you know ALL the products on ALL menus food, cocktails, wines etc...

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Remove menu holders and put out temporary table numbers and food menus.

Put condiments out on tables already. 

Have napkins ready to give out directly with food on food service shelf. 

Set up both ice wells 

Bring up all plastics 

Bring up extra stock as required spirits, bottles and mixers.

 Rearrange tables if required to make it easier to get around customers when busy. 

]]> 2023-03-20 12:13:58 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523440313 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523440876

As soon as the pub starts to get quieter we revert back to full menu. This will be no later than 7.30pm when it's a 3pm kick off.

Menus holders back out with all menus. 

All tables cleaned and reset no later than 7.30pm. 

Condiments back into condiment baskets. 

Plastics put away and regular glasses used again from 8pm (if 3pm kick off). 

]]> 2023-03-20 12:14:22 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2523440876 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525249023 2023-03-21 12:05:09 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525249023 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525250193 2023-03-21 12:05:58 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525250193 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525251319 2023-03-21 12:06:51 UTC https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525251319 greengm https://padlet.com/greengm/a0bukzqjrwpzur71/wish/2525746903

No use of mobile phones behind the bar. Zero tolerance even team leaders. Leave the bar to use phone. Personal use of phone only during break. 

Arrive to work 5 minutes before shift. 

Breaks are 20 minutes unpaid and only on shifts longer than 6 hours. 

Cigarette breaks are a privilege not a right. 

Always ID anyone who looks younger than 25. Do not make drinks until ID provided. 

Log all refusals to serve on the till. 

Always serve drinks to a high standard, spirits and cocktails filled with ice with fruit garnish, 5% head on pints etc... Don't serve someone something you wouldn't like to be served yourself. 

If you are on shift you are responsible for toilet checks, wiping tables, polishing cutlery, restocking condiments, cleaning menus etc...do not expect to receive constant instruction on doing these tasks. You all know what jobs need doing. They are the same jobs every day!!! 

Failure to ensure the basic standard and/basic health and safety requirements of the bar and floor are met is unacceptable. Hours will be allocated to the team members who demonstrate a full commitment to these standards consistently.  

All of you have completed online training about allergens and other basic food hygiene rules. You are expected to understand the rules around allergens and basic food hygiene. If you need a refresher then relaunch the materials of your online courses. Or try Google or YouTube if that's easier. These rules we follow are country wide and government controlled and will apply to any job you ever have so make the effort to understand them. 

It is a matter of gross misconduct to stop serving food or to close the pub before the hours stipulated on the website and Google. If this happens it will lead to disciplinary action. We serve food until 10pm and the pubs opening hours are clearly stated on the website. 

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Deep clean glass wash machine 

Deep clean ice machine

Clean all glass shelves 

Deep clean cellar

Clean display shelves 

Deep clean coffee machine

Clean all bar fridge doors 

Refill all condiments and check labels 

Clean stairs from kitchen to green room 

Clean all menus

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