1. M The Glamour Bar Internship experience March 2 nd 2007

2. Table of content M Glamour bar & competitors M Staff M Bars M Floor M Micro M Stock M Communication & events

3. M The Glamour Bar M Why do customers come to the Glamour bar ? M Aspect! M Competitors: M Bar Rouge, Larry’s bar, Bund center, M Hotel’ Bars…

4. Staff M Good points: M Capacity M Amicable M Politeness M Need to work on: M Service technique M Job description M Initiative M Autonomy M Breaks & Drinks M Uniforms M English M Menu Knowledge

5. Service technique & job description M Have knowledge of waiting process but not applied at all times M Standardized table presentation is needed to show high service quality and image of the Bar M No boundaries between a helper and a waiter, a bar back and a bar man. Need to have specific information of work assignment.

6. Autonomy & initiative M Main role in service, always something to do, NO waiting around… M Must react fast to eventual unexpected occasions. M Idea box… M Employee of the month

7. Uniforms, breaks & drinks. M Uniforms: M Look poor M bleached with time M Broken M Should have specific uniform for the different categories of staff M Breaks & Drinks: M No drinks behind the bars M Need be fair on breaks & rotations. M Rules & regulations for after work drinks

8. Menu Knowledge & English M The staff should have full Knowledge of the menu and not learn it during work hours. M Should learn by heart the training English sheet and have a follow up.

9. Bar… M Standard protocols M Garnish M Conservation M The Menu M Main Bar M Champagne Bar

10. Standard protocols M Should be a check list for opening and closing procedures. M Quantities of items M To little “mise en place”… M Hold glasses properly, NO fingers M Better to use main bar during week days, keeps staff busy

11. Garnish M They know how to do garnish for drinks, added value, should do them at all time during the week and until 10 pm on week ends. M Salt & sugar for garnish should be in coffee plates

12. Conservation: M Puree, milk, cream, yogurt in ice M Mints and others leaves need to be properly prepared. M Need to be check every days. M Lime and lemon, should be kept in sealed buckets.

13. Menu M General setup and recipes need to be reviewed. M The mojito’s (is the best sale): mint, sugar, lime… M Martini cocktail’s, no slice always twist, refresh the glass. M Kir Royal: with Champagne no Opera, increase price accordingly. M And so on…

14. Main Bar M Condiments should be in pantry, in angle put garbage cans. M Should have less “mise en place”, bar back should be there to refill. M Change place of micros, nearer to working stations. M Cognac and Armagnac should be in Champagne Bar. M Buckets should be replaced by something more good looking.

15. Champagne Bar M Missing: M white cloths for champagne M ports glasses M to much difference between the wine glasses. M Ice buckets for champagne M Ice buckets for white wine, very ugly transparent ones. M Plastic Carpet in Champagne Bar, will be less break M Not enough cold Champagne, not acceptable when you have a Champagne bar

16. Floor… M Standard protocols M Table setup M Cleaning schedule M Bill runners

17. Standard protocols M Too little “mise en place” on the floor: trays, coasters, napkins, ashtrays…. M None of the tables look the same: menus, ashtrays, flyers, matches (facing same way, same presentation) M Should be a check list for opening and closing procedures.

18. Table setup M Resetting tables after customers leave immediately, or else looks dirty and non professional

19. Cleaning procedures M Cleaning schedule M What ? M When? M How? M Trays, candle holders, stations, bars, furniture, fridges, drawers… M Products, need at least 3 products (one for the inox, one for the mirrors and one multifunction).

20. Bill runners M One is not enough M Should bring back the bills to waiters: M Allows them to control the payments M Avoids miss placement of bills.

21. Micros… M Micros not up to date, reorganisation needed : M Deleting unused icons M Reorganisation of pages (less on each, to go faster when tipping an order) M Entering a shot page (with the various prices of main shots) M Have icons for most demanded drinks (off menu) M Must block Id numbers or else helper can enter the micros M Missing some necessary messages.

22. Stock M Need for stock take to teach to serve expected amount of alcohol in each glass or else false stock. M Need to calculate the highest sales for each item and have a “mise en place” to that level. M Need to count in micros soft with alcohol (false stock).

23. Communication & events M Drugs in the restrooms… M Music is the same on the week ends, need to diversify the music M Goal: have more busy nights; sexy Wednesday, funky Tuesday… M Listing and e mailing for events differentiate old and young customers.

24. Hope it last’s