VFW POST No. XXXXXX
Standing Operating Procedures (SOP) For All Bartenders
The Standard Operating Procedures (SOP) for bartenders at VFW Post XXXX is to be treated as operating procedures until the Post revised them annually. These procedures in no way supersede IRS guidelines for non-profit, withholdings for paid employees, State BOE, State FTN, State EDD and labor laws. This also includes the by-laws and Manual of Procedure of VFW National, Department, District or Post, State Alcoholic Beverage Commission, laws of any State, County or City Statutes pertaining to the selling of alcohol. This direction does not replace any Post By-Laws or House Committee Rules.
1. All bartenders report directly to the Canteen Manager, or in his/her absence report directly to the House Committee Chairman/Post Commander under their direction.
2. Bartenders are expected to report to work on time, be dressed appropriately and be prepared to begin their assigned shift.
3. Employment is contingent on employees conducting themselves in a professional and courteous manner.
4. All Bartenders shall cooperate with elected and appointed officers in the performance of the officer’s duties in respect to the Bar/Canteen operation.
5. In event of an emergency the bartender shall as cir4dumstances dictate:
(1) Dial 9-1-1
(2) Notify the Canteen Manager, or if unavailable, the Post Commander.
6. Bartenders shall be familiar with money handling procedures.
7. Bartenders shall be familiar with, observe and enforce all House Rules.
8. Bartender shall be familiar with the ABC definition of a guest.
9. Bartender must determine if customers are members or the guest of a member.
10. Bartenders must determine if a person who “walks in” uninvited is not considered a guest and shall not be signed in or served. This person does not meet the ABC definition of a “bone fide guest”.
11. Bartenders must insure that a bona fide guest is signed in by his/her sponsor. The guest must print or write legibly his/her first and last name, complete address and the sponsor must print or write legibly his/her first and last name. The guest must leave when his/her sponsor leaves. Sponsors are responsible for the behavior of their guests. Bartenders shall not sign in guests.
12. Any complaint pertaining to your employment should be addressed first to the Canteen Manager or in his/her absence the Post Commandeer.
13. Bartender’s responsibilities include but are not limited to:
(1) Obtain and secure daily banks.
(2) Do a bank tally of your assigned bank before your shift.
(3) Sign and date your Bartender’s shift sheet.
(4) Check to see if the cash register has receipt paper and is operational.
(5) Log in
(6) Place bank in cash register and keep keys in your possession.
(7) Bar is to be checked for stocking/restocking prior to the end of each shift.
(8) Any shortages of snacks, liquor or supplies are to be reported in writing to assist in restocking.
(9) If on your shift you note that the Canteen/Back bar needs housekeeping, it is your responsibility to correct it.
(10) If any maintenance issues occur, notify the Canteen Manager immediately.
(11)During the shift, wash and clean all glasses, sinks, tables and whatever is necessary for the housekeeping of the Canteen.
(12) All deliveries made during your shift must be checked against the invoice and any discrepancies must be noted on the vendor’s copy of the invoice.
(13) Do not accept COD unless you are notified to by the House Committee Chairman, Post Commander or Quartermaster.
(14) No smoking is allowed period.
(15) Bartender’s use of alcohol or illegal use of any controlled substance during your shift is strictly forbidden and constitutes grounds for dismissal.
(16) At no time will bartenders allow “tabs” to be run. All drinks shall be paid for at the time of service and the money is to be placed in the cash register immediately following serving. No free Drinks will be allowed.
(17) Cashing of checks will not be authorized.
(18) Count and use Bartender’s checkout sheet at close of shift. Include cash registers Z-tapes. Place all paperwork into bank bag and lock and drop into safe. Check safe security before leaving.
(19) When closing, secure all doors and windows, the walk-in cooler and store room. Turn-off all electrical appliances.
(20) Properly set the security system (if applicable).
20. Bartenders Interaction with Customers.
(1) Bartenders are not to become involved in loud or abusive language of confrontations between members or customers, but are required to ask the member or customer to refrain from such action or will be asked to leave the premises.
(2) Bartenders are not to come out from behind the bar to break up any fights at any time but are to call 9-1-1 for assistance if person or persons will not listen.
(3) Any person(s) involved in a fight or involved in loud or abusive language will be suspended for the Post Canteen and Club premises for a period of not more 24 hours by the Bartender on duty.
(4) A report of the incidents will be given in writing to the Canteen Manager and Post Commander no later than 24 hours of the incident for their actions.