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Barman.S6.Preparation of a bar
Author :
IT PROJEKT
1.
Utensils need to be
A.
Inside your reach. It does not matter if others can’t. Rule is: every barman on his own.
B.
Inside everyones reach.
C.
Clean
D.
Dirty
2.
You need to check the supplies of teabags, coffee
A.
Every day or when you start a shift.
B.
Every once in a while.
C.
Never. Otherc can do that.
3.
Cubed ice is put in the bin,
A.
ice scoop can be placed anywhere.
B.
You can take it out of a bin with your hads.
C.
Ice scoop ic oplaced inside with handle up.
4.
If glassware is washed by dishwasher
A.
you need to check it again.
B.
it’s not important to check it again cause it’s strong enough to clean them.
5.
Glassware must be
A.
clean. It is OK if there are spots from dishwasher.
B.
Cleand and polished.
C.
Reachable
6.
machines and utensils
A.
no matter where they are must be clean and desinfected.
B.
that the guests can see must be clean, if they’re hidden it’s ok if they are not properly cleaned.
7.
whipped cream
A.
Must be oprepared every month.
B.
Must be prepared every week.
C.
Must be prepared every day.
D.
Must be prepared every hour.