Duties and Responsibilities of the Bar waiter/waitress, Cellar man/beverage steward, Dispense bar, Sommelier/wine waiter.

Bar waiter/waitress

They are responsible for the following:

• Keeping the mise en place ready for beverage service at the table
• Recording beverage orders on BOT and collecting them from the bar
• Serving guests alcoholic drinks at the tables in the bar, restaurant, lounge
• Cleaning glasses and leaving them for wash
• Collecting payment from the chance guest or getting the bill signed by the residential guest
• Keeping tables clean
• Referring to any complaints to the head bartender

Cellar man/beverage steward

He is responsible for purchasing, storing, receiving, and issuing wines and liquors. He must have a thorough knowledge of wines, spirits, and current trends in the market, control systems, and the entire beverage operations. No drink should be issued without authorized requisition. Empty bottles must be received by the Sellman while issuing stock to prevent possible malpractice and misuse. He must keep records of corky wines and other returned bottles from the cellar for returning them to suppliers for replacement.

Dispense bar

It is a bar situated in a restaurant serving aperitifs, wines, spirits, and liqueurs. The dispense barman is responsible for the entire operations of the dispense bar operations and he reports to the head bartender/bar manager.

Dispense barman

He is responsible for the following:

• Maintaining a dispense bar with stock given in wine list of restaurant
• Receiving stock from bar against requisition and returning empty bottles
• Supervising sommeliers
• Issuing wines to sommeliers against BOT
• Pouring required measures of drinks against BOT for sommeliers to serve guests at the table
• Maintaining par stock level
• Keeping dispense bar clean
• Preparing sales report

Sommelier/wine waiter

This designation is found in a fine dining restaurant where wines are served with food. Sommeliers have extensive knowledge of various types of wine and standard service procedures.

They are responsible for the following:

• Presenting the wine list to guests
• Offering wine suggestions, if requested
• Taking orders
• Collecting wine against BOT from dispense bar and serving to guests
• Collecting poured-out sprits and serving
• Serving leaguers at the end of the meal
• Clearing table.