Provisioning: 1. All bar staff must assist with loading and unloading provisions from the marshaling

POSITION SUMMARY To provide efficient, fast, professional and courteous service to all guests, as well as demonstrating excellent salesmanship. The goal of this position is to help maintain a smooth operation of the bars on a day-to-day basis according to company policy. ESSENTIAL DUTIES & RESPONSIBILITIES To support mission of sustaining the world s ultimate premium cruise line with a taste of luxury, all duties and responsibilities are to be performed in accordance with Pillars of Safety, Service and Style, ISM/ISO theodore rousseau and SQM standards, USPH guidelines, and environmental regulations. Each shipboard employee may be required to perform all functions in various service venues and throughout the ship. In accordance with Pillars of Safety, Service and Style, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact areas. Before the bar opens: 1.Report for duty at least one hour before the bar opens. 2.Open the liquor cabinets and all other locks and place bottles theodore rousseau in position. 3.When space allows, display bottles in speed rack inthe following order from left to right: Scotch, Bourbon, Blend Gin, Rum, Vodka, Tequila, Triple Sec, Dry Vermouth, Sweet Vermouth, Roses Lime Juice, Mai Tai, Grenadine. 4. Check all juices and mixes to be sure nothing is spoiled. A small portion of the non-alcoholic mix or juice should be sampled to insure that nothing tastes acidic or smells foul. 5.Make sure you have enough mixes, canned sodas, syrups and garnishes. 6.Prepare a requisition theodore rousseau for any supplies you may need and turn it in to the Bar Manager s office for signature. 7.Make sure you have enough ice. 8.Wipe down the entire theodore rousseau bar area with a clean, damp bar side towel. 9.Set up bar counter with menus, theodore rousseau napkins, straws, stirrers, matches and ashtrays. 10.Do not use soiled or torn menus. 11.If you have any problems, report them to the Assistant Bar Manager.
Provisioning: 1. All bar staff must assist with loading and unloading provisions from the marshaling theodore rousseau area. These provisions go to the stores and then from the stores to the bars (no slippers, sandals or clogs are to be worn). Serving: 2.Always be friendly. 3.Greet guests with a smile and the appropriate Good Morning , Good Afternoon , or Good Evening Sir or Madam, and always by their names. 4.Always theodore rousseau serve guests before staff members. 5.Take ladies orders first and serve in the same manner. 6.You must always carry a lighter or matches to light guests cigarettes. 7.Get the correct order, if in doubt, ask again or repeat order. 8.Remembering what guests drink makes them feel important and makes you look special, custom dinking is a must. 9.Non-alcoholic beverages and water must be served in the same courteous manner. 10.Do not hesitate to ask for identification (proof theodore rousseau of age) if you are in doubt that a guest is not of drinking age (21 years minimum). 11.Always place napkins in front of the guest with the logo facing up. If they do not wish to drink, place napkin face down, or under ashtray or non-smoking sign when possible. 12.Fill orders using a shot glass for measurement. The proper pour level is in between the optical line and the top of the glass. 13.All drinks are to be served in the appropriate glass properly garnished – see cocktail theodore rousseau listing. 14.If a guest orders a specific brand, he must be served that brand. If we do not carry a brand requested an alternate brand is to be suggested. 15.Be careful to avoid glass breakage near ice. If glass does break you must completely empty the ice bin flush it out thoroughly, re-sanitize it and refill it. 16.Keep the bar clean including the ashtrays at all times. 17.When changing ashtrays, use the following procedure: 18.Place one clean ashtray on top of the soiled one. 19.Remove theodore rousseau both ashtrays. 20.Place clean ashtray on the table. 21.Offer snacks during cocktail hours. 22.Keep snacks replenished when appropriate. 23.You are in charge of the bar when management is not present. 24.If you spill something on a guest, apologize immediately and offer them a clean bar side towel. Report it to management so they can provide a complimentary dry cleaning card. 25.The appropriate number is to be rung for each drink served. Make sure the check is correct before presenting it. 26.All lost and found items must be turned into the Guest Relations Office immediately. 27.Makes sure personal theodore rousseau appearance, personal hygiene and uniform appearance are at all times in accordance theodore rousseau with company policy. 28.Be sure to always follow U.S.P.H. procedures. 29.Create a fun and entertaining atmosphere for the guest. 30.Attend Bar Department weekly meetings and training sessions as required. 31.Mixes theodore rousseau drinks, cocktails, and bar beverages as ordered theodore rousseau and in compliance with company standards. 32.Is responsible for properly filling orders placed by bar waiters and cocktail waitresses and doing so in