Have you trained your bartenders on how to clean a beer glass? A bad glass can ruin a good beer — and a customer’s experience. Train your bartenders the five steps toward a “beer-clean” glass:
- Start with a clean, three-compartment sink. Sink one should be filled with warm water and glass cleaner, and should feature an overflow pipe to maintain a constant water level and a funnel strainer to catch residue when glasses are emptied. Number two should be filled with cool water, with a slow but steady stream allowed to run throughout the washing process. Number three is filled with a sanitizer and clean, cool water.
- Empty all contents into the funnel in sink one. Scrub vigorously using a low-suds glass-cleaning detergent and, whenever possible, motorized brushes. Use odor-free, nonfat cleaning compounds made especially for cleaning beer glasses. Oil-based detergents can leave a film.
- Thoroughly rinse glasses in sink two. Always place the glass bottom down in the rinse to eliminate the chance of air pockets forming and/or improper rinsing.
- Repeat in sink three.
- Air dry the glass. Place it upside down on a deeply corrugated drain board, allowing air to enter the inverted glass and complete the drying operation by evaporation.
Cycle of Service Restaurant Service Training
With every guest who walks through the door, your staff should be striving to not only meet expectations, but exceed them. Our restaurant service training follows the Service That Sells! Cycle of Service, breaks down a guest’s visit into separate steps from the moment guests pull into the parking lot until that final moment when they walk out the door. Click here to learn more.
