(a) Equipment Found in the Still Room; -Refrigerator. -Hot and cold beverages making facilities. -Sink and draining board. -Dish washer. -Salamander/toaster. -Sandwich toaster. -Bread slicing machine. -Worktop and cutting board. -Storage cupboard. -Coffee grinding machine. -Ice maker. -Crockery. -Glassware. -Cutlery. -Table ware.
(b) Mis-en-place for a Dispense Bar Service; -Open the bar. -Clean the silverware. -Clear the debris. -Wipe down bar tops. -Clean the shelves and floors. -Check the optics. -Restock the bar with beverages. -Prepare the ice bucket, wine coolers, service trays, water jugs and wine basket. -Clean and polish the glassware. -Check pads and wine list. -Arrange bar equipment for service.