Bar Staff Shift Information

Did you know that last year we sold over 30,000 pints of beer, lager and cider and over 500 individuals volunteered to work behind the bar?

Thank you so much for volunteering your time at BunkFest, we just couldn’t do it without you.

Please read the following information, watch the training video and please feel free to contact us with any questions.

It is very important to arrive at least 15 minutes before your shift starts to allow us to brief you.

Clocking in

Sign in at the beer tent (right-hand side of the bar) where you will be issued with a t-shirt. If doing more than one shift over the weekend, please remember to bring your t-shirt for your following shifts.

The Bar

Hopefully, you will have already viewed our brief training video prior to arriving for the shift, but on arrival please try to familiarise yourself of the following points:

  • You may encounter some different types of taps on the beer. Have a look at where the beer comes out before pouring!
  • Familiarise yourself with the prices.
  • Beers are in alphabetical order for ease of locating.
  • There will be cask ales, keg beers, cider, and still cider available. Make sure you know where each is located, especially the cider and lager.
  • There will be wine available, along with a small selection of soft drinks at each end of the bar in fridges.

Glasses

  • The beer/lager/cider is all served in pints and halves and will only be served in ‘BunkFest’ re-usable plastic glasses. They are line marked at Half Pint and Pint; all servings are to be to the correct line.
  • No beer or wine glasses will be sold behind the bar. These instead will be sold at well-marked separate sales outlets adjacent to the Beer Tent. If a customer arrives without a glass, please politely direct him to the sales outlets.
  • The cost of the beer and wine glasses is £1.00 (non-refundable). The idea is that these can be re-used all weekend and will reduce waste.
  • PLEASE ENCOURAGE CUSTOMERS TO RE-USE THEIR GLASS.
  • Serving into tankards is acceptable as long as you use a measured BunkFest pint glass to pour the beer into a tankard.
  • Some customers will bring their own BunkFest glasses from previous years, this is ok and encouraged.
  • Water is provided at the front of the beer tent if anyone wants to wash their glasses out.

Measures

  • All soft drinks are in cans/bottles and decanted into glasses.
  • Wine is to be served in the following measures, small glasses (125ml), medium glasses (175ml) and large glasses (250ml) and should be measured using the line markings on the wine glasses. We do not sell wine by the bottle.
  • Drinking water is freely available across the site, please direct them to the nearest one outside the beer tent.

Barrels

Do not tip the barrels!!!! If something needs changing or running low, inform the beer technician.

Prices, opening times and legal stuff

  • Opening hours are 12 noon to 11:00 pm Friday, 11:00 am to 11:00 pm Saturday, 12 noon to 10:00 pm Sunday.
  • Shandy (half beer and half lemonade) is served at the same price as a pint of beer.
  • At the end of your shift, you are entitled to 1x free drink, by using your beer credit.
  • Please do not give away any drinks to anyone! The money we make is vital to pay for the “free” festival.
  • If you experience any problems with any customers (e.g. drunkenness, accusations of shortchanging etc.), please see the designated Shift/Bar Manager on the rota. They will be clearly visible in a different color high viz. Failing this ask someone to call the Duty Director or a Security Personnel and ask them to deal with the situation.
  • Please check the denomination of notes received from customers in their presence. This will help ensure that the correct change is given.

Licensing

The below information is an important part of your time spent volunteering. We do understand that you may not always be able to clearly see if someone is underage. However, they will be used to being asked on a regular basis. If you, at any time, feel uncomfortable asking, then please refer to a Shift/Bar Manager who will be able to help.

  • PLEASE DO NOT SERVE ANYONE YOU SUSPECT OF BEING UNDERAGE – OUR LICENCE WILL BE THREATENED IF WE ARE SEEN TO CONDONE UNDERAGE DRINKING. Please refer to the Shift/Bar Manager if you are concerned about any customers. Ask for ID if you think they are under 25.
  • If you do have to ask anyone for ID, the details MUST be entered in the ID CHECK LOG, which will be located at either end of the bar. Please note this is part of our due diligence so it is important to be recorded.
  • Do not serve anyone who is drunk and causing a nuisance in the tent. Please refer to the Shift/Bar Manager if needed.

Food Safety Act 1990 and General Health and Safety

Please read the following list of hygiene precautions that apply in the Beer Tent. When you have read them, please sign the register of bar staff to say that you agree to abide by them. This is necessary to comply with legislation. The register is kept by the Shift/Bar Manager.

  • Wear appropriate shoes, i.e., not heeled or open-toed (No Flip Flops or Sandals)
  • When serving beer, do not:
    • put your fingers in the glass
    • place your hand over the top of the glass
    • touch the glass with the tap when pouring.
  • When pouring beer, do not allow the tap to be immersed in the beer.
  • Hand-washing facilities are available in the beer tent or at the nearest toilets.
  • Please wash your hands after:
    • going to the toilet
    • handling any rubbish
    • wiping on dirty clothes
    • smoking/taking snuff/snorting strange powders
    • cleaning bar tops/mopping up, etc.
  • Do not stuff bar towels in your waist for drying purposes.
  • Please put rubbish into the black plastic sacks as soon as possible.
  • Any cuts/grazes must be covered with a blue plaster – available from the First Aid point.
  • Behind the bar, staff must not:
    • smoke
    • pick noses
    • lick fingers
    • sneeze in beer
    • put fingers into glasses to be filled
    • scratch spots, boils or any other miscellaneous lumps.
  • Do not eat whilst behind the bar.
  • In case of fire, leave by the marked exits.
  • Do not lift or move any heavy items.
  • Do not touch the gas bottles that are connected to the lager.
  • Do not attempt to Tap New firkins or kegs, if a beer runs out, please inform one of the beer technicians.

Contacts

  • Bar Director – Peter Rostron
  • Designated Premises Supervisor – Jane Tyndall
  • Beer Manager – Ricky King
  • The Site Office will always have personnel who can help with any queries
MANY THANKS FOR YOUR HELP AND WE LOOK FORWARD TO SEEING YOU!