Restaurant Waiter Work in Iceland You can work as a waiter in a restaurant or a hotel. Bartenders also can use this article for information. Thanks to my friends for helping me to write this article. Restaurants in Iceland The majority of the restaurants are located in Reykjavik, Kopavogur, Hafnarfjordur and Keflavik. Work Schedule Most of the work in the Iceland restaurant industry is 2-3-2 full-time jobs or it can be different from place to place. The worker has every right to see the shift plan. Duration Most of the restaurants are running in the evening from 17:00 to 22:00. If called on emergency, minimum of four hour work should be provided if you are on shift. Waiter's Unions in Iceland If you are planning to work as a waiter, your union would be MATVIS or you would be under the EFLING UNION. Efling is the second biggest union in Iceland. Salary Chart and Concept: Winter vacation Employees who work shifts, earn 12 winter holidays compared to annual work, for large county days and other holidays falling on Monday to Friday. If the workplace is closed on the above days or vacation is taken, the corresponding number of days from the extra dips, except for an employee who owns an acquired shift. Winter holidays shall be granted during the period from 1 October to 1 May. The deposit of winter days is based on October to October. The employee may be granted an agreement and an employee to pay in place in question, 8 hours. In daytime work for each day off based on a full-time job. Personnel receives the acquired winter holidays up with retirement or contract termination whichever comes first. Consumption break-in shift work at hotels and restaurants Staff on an 8 hours shift should receive two coffee breaks totaling at least 35 minutes, which are considered working hours. Longer shifts should, in addition, receive coffee breakers, corresponding to 5 minutes. For each hour, and shall be admitted with one continuous coffee break. Food break during a job in Iceland Food should be provided one time during the working hours depending on the shift. Almost all of the restaurants are giving food before the shift starts. Bus/ Taxi In case of public transport not working, restaurants should provide a Taxi for their staff. Notice Period The notice period on the general market: During the first two weeks of work, there is no notice period. After a two-week continuous job at the same employer: 12 calendar days. After 3 months continuously in the work of the same employer: 1 month M.V. month. After 2 years continuously in the work of the same employer: 2 months M.V. month After 3 years continuously in the work of the same employer: 3 months M.V. month. Explanation: If an employee who has worked with the employer continuously for two years, for example, has been terminated on March 12, then he has both the right and obligation to work for two months from the month of March / April, with his last working day on 31 May. After 10 years of work with the same company, an employee will receive; 55 years of age - 4-month notice period M.V. month. 60 years of age - 5-month notice period M.V. month. 63 years of age - 6-month notice period M.V. month. An employee may, however, cancel their work with three months' notice. Reforms shall be in writing. The employer should pay acquired unpaid leave and this is usually done at the end of the notice period. The employer also needs to pay holiday and make decisions in accordance with the period of employment and employment during the year. Sickness rights/sickness rights v. children In the first year of business at the same employer, two days are paid on the substitutes for each requested month. After a one-year continuous job at the same employer, one month will be paid with the substitutes. After a two-year continuous job at the same employer, one month is paid with the substitutes and one month during the daytime. After a three-year continuous job at the same employer, one month will be paid with the substitutes and two months on the daytime salary. After a five-year continuous job at the same employer, one month will be paid by the deputy, one month with a full day of work (i.e. daytime work, bonuses, and shift layers), and two months per daytime salary. Note. After 5 years of work with the same company, employees hold part of their sick leave, although they go to other jobs. Sick law is the right of every 12-month period. Sickness Law Because of Children The first 6 months of work: 2 days for each processed month. After 6 months of work: 12 days during each 12 month period. Children's illness is based on children under 13 years of age. Also applies to children under the age of 16 who need to be in hospital for one day or longer. Vacation Rights on the General Market Minimum leave is 24 business days. Vacation is 10.17% of all wages. After 5 years in the same company or 10 years in the same profession, an employee shall have a 25-day vacation, and the vacation salary shall be 10.64%. After 10 years in the same company, an employee shall have 30 days of vacation, and vacation pay shall be 13.04%. Vacation rights are calculated from May 1 to April 30 each year. The summer vacation period is from May 2 to September 30. Acquired right due to work in the same company is renewed after a three-year job with a new company. Uniform It should be provided by the restaurant for the work. Most of the hotels are cleaning it for their staff. Where to find a restaurant job in Iceland? * THE RESTAURANT ACADEMY * ALFRED * FRETTABLADID * Facebook Group My articles which can help you in your next Waiter Job: How to be a good waiter? How to do fine dining service? How to take food delivery order in a restaurant business?
A team of happy employees is always more productive than a sad one. An efficient, well-trained and motivated restaurant employee can take the customer service of your restaurant to a higher level. One can see the contentment, not only in their behavior but also in the efficacy and speed of work. This article delves into how you can ensure a highly efficient team by motivating them. Like all workplaces, the contentment of the employees shows in a restaurant, perhaps more so as the industry depends on hospitality. One miss and people will know something is amiss. So make sure that your team is happy with the way they have to work and the way things are run at the restaurant. If an employee is content, he will do his best to offer impeccable service. When a staff member is content, he will consider the restaurant’s image as his own image and will not tarnish it by any means. On the contrary, he will put in every bit of effort to improve the brand image. Compare this with a situation when your employee does not like the work culture, is sad and does not wish to continue working at your restaurant. The result will be slow customer service, poor behavior with the guests at the restaurant and an ultimate loss of face of the entire team, as well as of the restaurant. As an owner, your aim in the business should be to let the employees take care of the business like the auto pilot mode option in the flight for business. The day you can create the environment, no one can stop your business from success. Good investors always want to see the environment before they invest. Motivate Restaurant Staff and Enhance Productivity I have established that keeping your restaurant staff motivated is important for its productivity. Now, it is time to check out how you can achieve this in your business. Try the following tips. 1. Train Your Restaurant Staff Have in place a proper staff orientation and training program for every employee in your restaurant. Most restaurant mishaps occur because of poorly trained staff members. Thus, before you send out your employees to the boxing ring, make them ready to face the upcoming ordeals. You might think that since you have hired an experienced employee, you need not train him. Your staff should understand what result you are trying to achieve here. This approach is not 100% correct as every establishment has its own set of policies and culture. Introduce him to those so that he feels like a part of the operations and promote his confidence. Handling special devices, learning signature recipes and a particular way of doing things are all part of the training routine. Employee training should not end at the initiation. A professional evolves with time and experience. Hence, regular training sessions also keep employees motivated by boosting their confidence and showing them the bigger picture. Sponsor them to wine events or chef skill classes if they want, since the result will come back to you. When your staff members look beyond their roles and witness the impact their work has on the restaurant’s image and goodwill, they feel significant and try to work better. 2. Give them the working conditions they deserve While focussing on the comforts and amenities of the customers, restaurants often forget the employees. This is one of the major reasons behind the high turnover rate in the industry. The job of a restaurant employee is all about standing for long hours, which is a tedious experience, both mentally and physically. If you want to stop the movement of employees out from your eatery, provide them with a proper place to rest and relax between shifts. Arrange for proper ventilation of the kitchen so that the staff can cook comfortably. You can even ask them every month: what can the company do to improve its productivity? 3. How about some fun? The proverbial all work and no play is real. Take away the relaxation time from their schedule and they will work like zombies. We have already discussed adding a place to rest between shifts. To that, you can add a television set and games to make sure that they do not feel overburdened by work. This measure helps them unwind and refocus. It is a way to tell them that you care about their well-being and happiness. Creating a small gap during the work is crucial to refuel their energy. You can even create fitness activities for your staff. Example: Pay half of their gym membership fees. Have you thought about team-building exercises? You can arrange for team outs multiple times a year so that employees have some fun playing bowling, paintball or rock climbing. Such group activities outside the workplace assist in creating bonds and better teamwork. 4. Create fixed shifts and a proper overtime policy Pushing your employees to the limit can be hazardous as overworked employees are too tired and exhausted to give their best. Create fixed shifts for your employees and let them rest between two consecutive shifts. If you are making your employees work overtime, compensate them generously. Each hour spent at your business leads to the direct business of the restaurant. So, make sure that they too get a share of your profits and do not become dissatisfied by your ignorance of their plight. 6. Let them have a say Do you involve your long-time employees and managers when making a decision that affects them? For instance, you can give them the option to choose their availability. Begin using employee scheduling software rather than paper and pen or even Excel sheets to facilitate your employees engagement in the procedure and thus promote transparency. If they can trade shifts and coordinate working hours among themselves, nothing can be better than that. They will understand that you trust them and will deliver their best performance. Besides, it lifts the headache off you by converting the whole scheduling procedure into a cooperative one. 7. Boost morale with incentive programs Keep your employees happy and productive with a motivating incentive program. Recognition and incentives encourage your staff to perform well in the workplace. Awarding employees with titles like “Star Server” and “Employee of the Month,” and monetary rewards, increases their morale, which results in better performance. 8. Exhibit a crystal clear hierarchy Like all other industries, the restaurant industry has a hierarchy. Maintain a clear hierarchy so that your staff can understand what their next designation would be. Low-level jobs are often not motivating. But, if you let your employees know that better performance can promote them to a senior level, you will be on the gaining end. 9. Proffer a longevity bonus The turnover rate in the restaurant is quite high when compared to other industries. To nip the issue in the bud, you can start a longevity bonus in which an employee will get a monetary reward or a raise after he stays for a particular time-span. A bonus or a one-time reward may sound like a lot of money, but you will end up saving a lot more. Keep in mind, hiring new employees, training them and getting them accustomed to your restaurant costs a lot. Hence, the less money and time you have to invest in replacing departing employees, the better. 10. Set goals clearly Tell your employees what you want from them. You should not expect them to do much unless you clarify the business’ objectives. This helps them to stay focussed and work towards achieving those objectives. Bonus Points: * Communicate with the staff Communication is the biggest key in this game. Since most mid-level and small-level restaurants hire on word-of-mouth and referrals, it is imperative that the employees are known to each other and come from the same location, community or even the same family. Under such circumstances, a slight feeling of dissatisfaction can easily cascade to the other employees. Therefore, keep track of everything that goes on by communicating with each employee. Conduct meetings regularly and take updates from the team leaders or managers. On citing an issue, instead of shrugging your responsibilities or glaring at the employees, try to solve it. * Compliment and criticize when necessary Give feedback in a proper way without insulting your employees. Have control over your patience and give regular feedback so that your words do not come as a surprise to the employees. When an employee commits an error, point it out, But at the same time, do not forget to identify the solution and show the way to correct it. While constructive criticism is important, appreciating good work is also a key factor in encouraging employees. At the end of the day, your restaurant staff handles the customers. Any type of discontentment among the employees will manifest in their service quality. Hence, keeping your employees happy and driven is essential to the success of your business. Utilize these tips and let us know your experience. * Give good food Restaurant employees serve guests tasty and delicious meals. Ironically, their own meals at the restaurant might be inedible. You may not offer the same grade of food to the employees as you offer to the guests, But, you can at least try to give them wholesome and healthy food. A well-fed employee will not resort to theft or pilferage from the inventory. Additionally, no one can work properly on an empty stomach and soon your unfed employees will lose interest in their work.
Beer is the most widely drunk alcoholic drink and the third most popular beverage after water and tea, not to mention the world’s oldest alcoholic beverage. A part of several national cultures for centuries, it is celebrated in pubs and festivals with mirth. The drink is made from cereal grains (barley is the most common, though maize, wheat and rice are other options). Beer Ingredients Water Forming the main ingredient of the drink at 90-95% of its weight, water influences the final taste of beer because of dissolved bicarbonate ion and other minerals. Though flavorless, the mineral present in the water of specific regions made it one of the main factors behind the creation of regional beer with their specific features. Starch Malted grain (germinated cereal grain dried by a process called malting) is the most frequently used source of starch in beer. Such sources make way for the fermentable material and play a major role in determining the flavor and strength of the beer. The same grain can produce various malt colors depending on the temperatures and roasting times. The darker the malt, darker the beer. The majority of the starch in most beer comes from barley malt as its fibrous hull stays attached to the grain while threshing. It's the soul of the beer. Hops Hops are the blossoms of the hop vine, humulus lupulus. They are used to flavor and preserve all modern-day beer. In similar words, Salt and Pepper(seasoning) for any food dish. Thanks to their certain characteristics like bitterness, acidity, and citrus, floral as well as herbal flavors and aromas, beer is what it tastes like. If you were not aware, the bitterness balances the malt’s sweetness and the acidity acts as a preservative. Hops exhibit an antibiotic effect, which prefers the brewer's yeast’s activities over other microorganisms and helps in head retention (the time-span of a foamy head created by carbonation). Yeast It is the microorganism, which ferments beer. Besides, yeast is also responsible for beer’s flavor and character. Beer Manufacturing Process Malting The grain is harvested and processed by heating, drying out and cracking it. The main aim of malting is to separate the enzymes required for brewing so that it is ready for milling. Milling The distiller then steeps the malt with water and then crashes it in the mill to a fineness appropriate for a mash. The professionals ensure that the husk is not damaged as they act as a filter bed during Lautering for isolating the wort and the spent grains. Mashing The professional pumps the mash to the mash tun. Here, a pre-set time-temperature heats the mash to change and dissolve the malt’s materials in the brewing water. While mashing, the malt enzymes break down the proteins into amino acids and the starch into sugars. In this stage, pH, temperature and duration of mashing should be monitored carefully to create optimum conditions. The dissolved materials are called extract while the solution created is called wort. It can go up to couple of hours. Separation of Wort – Lauter Tun Now that the mashing is done, a porous filter bed of husk isolates the spent grains (the spent raw materials) from wort. Sparging (sprinkling) water then drains out the filter bed’s remaining extract. The spent grains reach a tank meant for them and are sold as fodder for cattle. Boiling of the Wort Now, the wort is moved to the wort kettle, where it is boiled with hops, thereby releasing oils and bitter materials dissolved in the wort. When the wort is boiling, all enzymes are deactivated to stop the constant breakdown of proteins. The wort undergoes sterilization and undesired flavor compounds vaporize from the wort, which then concentrates. Clarification of Wort The precipitate resulting from the boiling process and the wort are separated from each other. The brewer makes sure that the wort is clear and free of impurities before getting inside the fermenting vessel as these impurities have lipids that can influence the creation of flavor elements during fermentation if present in large quantities. Cooling of Wort Next, the hot wort passes through a plate heat exchanger for cooling. The resulting hot water collects and is used as brewing water. Fermentation The cooled wort is now carried to the fermentation tank and in the process, oxygen, as well as yeast is added to help to ferment. Oxygen is important to make the yeast capable of fermenting the wort with efficiency. The yeast metabolizes the wort’s sugars to form carbon dioxide and alcohol. The brewery collects, cleans and reuses the resulting carbon dioxide. Here you need to know that since the process generates heat, the vessel of fermentation must be kept cool for maintaining the required level of temperature. With the completion of fermentation, the yeast is moved to the tanks for storing (part of it is used for a new set of wort and the remaining part is treated as a secondary product) and this is when the liquid is called beer. NOTE: Ale( 15 to 25C) and Lager(10-15C) are fermented at different temperatures. Fermentation can take more time for lager beer. Beer Clarification and Cooling In some breweries, one or more clarifying agents are added to the beer for removing yeast remainings. The agents precipitate with protein solids and are available in the finished product only in trace amounts. The beer is cooled at about -1.5oC and the method gives the beer a clean and bright look. Some clarifying agents are Irish moss (a seaweed), isinglass (from fish swim bladders) and gelatin. Always keep in mind that a beer marked "suitable for vegans" was either clarified with artificial agents or seaweed. Beer Filtration When the beer has cooled, it goes through filtration to achieve the low levels of early haze and to allow higher shelf life. The beer is carbonated to obtain the finished product specification for CO2 before being transferred to the beer tank. As the filtration process comes to an end, the beer is taken to beer tanks for packaging. How to serve Beer in a restaurant: Serving beer looks simple but is an art as most of the bartender makes a simple mistake. Beer Head: A beer should always have a good head. It makes it preserved and no head beer can give pain to your guest. Hygiene: make sure the glass is properly cleaned and not touching the draft metal head when pouring due to hygienic standards. The Restaurant Academy Beer tips: I am a big believer in taste. If you put the beer glasses in the fridge and serve cold draft beer, you won't feel the taste at all. When starting a new shift, throw 2-3 glasses out as the beer is sitting in the pipeline for draft beer.
Starting any business in a foreign country takes a lot of time and energy. You should prepare for a roller coaster ride and make sure you have tightened the seat belt before you move. Please note that below I am sharing my journey with the Indian Food Box restaurant in Iceland. I have tried my level best to explain it in detail, but if you have any questions, please don't hesitate to contact us. 1. Registering the business You can register your business in three forms: Individual: Start the business your way. If the business is likely to make under 1 million ISK per annum, you can register this way. You need to fill in one form, and there will be a fee of up to 5.000 ISK. If your income goes over 2 million ISK per annum, you will need to make a VAT registration. Time process: 2 to 3 working days. Partnership: More than one person is required here. The partnership firm costs 68.000 ISK to register. A partnership deed is created here. The partnership tax rate is 37.6%, and it changes every year. Time process: 7 working days. Company: A single person or more than one person can register a company. 131.000 ISK is required to register a company. An accountant can charge 20-40.000 ISK for the registration process. A company then gets its ID number, known as a kennitala. You need to create an Article of Association, memorandum article, and fill the prescribed form at the Icelandic tax office. Time period: 7 working days. Advantage: A company is a legal entity You can receive a salary. You also need to decide who will be the Chairman and Managing Director of the company. The initial tax rate is 20%. Every change in the act costs 3.500 ISK. 2. Rent or Buy the Property You need to make a big decision by deciding if you would be buying or renting premises. In Iceland, you need to pay two months in advance, and most of the restaurant or business rental contracts are issued for a minimum of five years if both parties agree. Buying property is a challenging task, but if possible, we recommend that you go for that. Please remember that every building in Iceland has residential fees to pay every month. Getting Loan from the Bank (25% you have to pay) (75% loan) You can check your loan credentials on creditinfo.is. A1, A2, B1, B2, C1, C2, D1, and D2. (Anything after D is BAD). You are allowed to check your credit score free once per year. We took a loan from Arionbanki, Borgartún 18, 101 Reykjavík. They requested the following papers: * Our experience and education * 2 years’ future cashflow The loan decision takes 2-3 weeks. We were requested to obtain extra insurance as in Iceland they differentiate between property value and insurance value. 3. Property evaluation We were charged 50.000 ISK for the property evaluation. Time period: 1 day. The bank did this and they sent their property inspector. Don't forget that you would be paying monthly insurance fees also. 4. Open Company Bank Account We would advise you to open an account with the same bank from whom you acquired the loan. A company bank account takes only one day to open. You can even do it online. Two people would be required to sign the papers. A 4 digit pin option can be requested for the money transfer. It would help if you also decided on whether to obtain a bank card at this point. Secret Tip: Ask the Bank to put the option of charging the bank account automatically for the loan every month. You can save 600 ISK every month. It's not a lot, but still, something is better than nothing. 5. RSK Paper It cost us 1.500 ISK to register our company at the Icelandic tax office. You will then receive a tax card number for your company. My advice would be to request your accountant to do it. 6. Tasting every restaurant or check your competitors We went to every Indian restaurant and tried the food. This was done to check out the setup and see what we can do even better in our business. Always go and check the market before you start something. 7. Company Posters You need to get a Company Board. If you are planning to open a restaurant business, you can get this money paid back to you by a soda company. You have to sell their products in your establishment in return. They would also provide you with refrigerators. They have a certain budget, and you can use it for the company promotion stuff/clothing/etc. Please remember that these boards are expensive; please check carefully before placing the final order. 8. Food License Certificate I will create a special article on this subject, but would like to tell you now that you need to make a few decisions here. The food license costs 160,000 ISK, and it's for ten years. Example: Would you sell alcohol? (Different license) Selling cigarettes (Different license) Please have the following things ready(minimum): Temperature measure for every refrigerator Cleaning program Oil change Laundry program Allergy list for the food Chemicals used in the building How to clean the chimney procedure Pest control Website running Every box should be marked, explaining what it contains. 9. Buying the equipment Please buy the types of equipment that you need. In excitement, especially chefs, tend to buy more than is needed. The biggest problem you could have is space. Make sure your place has ample room for the guests. 10. KISS (Keep It, Super Simple) A lot of ideas would be running in your head. Always remember you can't do everything alone. Make sure you find the right team to assist you along the journey. Don't try to make the business complicated, or it could finish before it starts. Always think, what if you are not there, can this business still run on AUTOPILOT mode. Thanks a lot for reading the article, and guys, if you are looking to try Grandma's Style Indian Food, don't forget Indian Food Box and support my website.
Wine is an alcoholic beverage made by fermenting grapes. Yeast consumes grapes’ sugar and changes it into carbon dioxide, ethanol and heat. Various types of yeast strains and grapes produce different types of wine. The variations are a result of the complicated interactions between the reactions in the fermentation process, the grape’s biochemical development, the growing environment of the grape, and the qualities of wine. Some wines are not made from grapes and have fermented additional fruits like cherry, plum, pomegranate and elderberry. In this blog, we will discuss two types of wine: Red Wine - Wine made from dark-colored grapes is called red wine. The wine’s initial color can be deep violet for young wines or brick red for mature wines. For older red wines, the actual color of the wine is brown. Greenish-white is the hue of the juice for most of the purple grapes. The red shade comes from anthocyanin pigments present in the grape’s skin. The comparatively uncommon teinturier varieties produce a red-colored juice, which is an exception. Hence, most of the production process of red wine is about flavor and color extraction from the skin of the grape. White Wine - Wine that is fermented without skin contact is white wine. Made from yellow or green colored grapes, the hue can be yellow-green or yellow-gold. It is created when the non-colored grape pulp undergoes alcoholic fermentation. These wines come in varied types that are caused by the procedure of winemaking. Some white wine is also created from grapes displaying colored skin. However, the wort obtained is not stained. Manufacturing Red Wine Growing and Ripening Grapes are produced in a grapevine after the third year. Irrespective of the age of the wine, grapes solely grow on one-year-old stalks. This is why viticulturists prune the vineyards back every year to grow new vine. Wine grapes are harvested when they ripen completely as unlike other fruits, grapes do not ripen after they are picked. Crushing Destemming grapes of red wine decrease tannin, which has a harsh taste. Also, sorting table conveyor belts are used by certain wineries for removing bad grapes or leaves. Here, you must know that some varieties of red wine ferment well with the entire cluster. During fermentation, grapes are put into a tank for fermentation with their seeds, skins and everything. At times, the crushed grapes undergo a chilling process known as “cold soaking”. This transfers the hue and flavor present in the skin to the juice. It is the skin of the grapes that give red wines their intense hue. Fermenting into Wine When a yeast culture consumes the grape sugar and makes alcohol, the fermentation process begins. Yeast variants are many. While certain wineries buy commercial yeast or inject the juice with special house yeast, others allow the yeast to happen naturally. The latter method is called native or indigenous fermentation. Typically, red wines need warmer temperatures to ferment compared to their whiter counterparts. Additionally, red wines usually ferment until almost all the sugar is consumed. This makes red wines not sweet or ‘dry’. Fining and Racking Post fermentation, the wine is quite cloudy from the grape bits and yeast lees. Hence, winemakers allow their wines to rest for some time in tanks or barrels and add a clarifying agent, such as bentonite, which is a type of clay. This is the fining process after which the wine is rendered clear. As all the protein gets deposited in the tank’s bottom, the clear wine is racked into a fresh barrel or tank. In some wineries, the makers do not perform fining and wait until the wine gets settled on its own. Aging and Bottling Red wine ages from 4 weeks to 4 years or maybe longer before it is bottled. When red wine is aged in barrels, they get rich flavors of baking spice and vanilla from the oak. Aging in barrels softens the tannins and the color also becomes darker. Before bottling, wines are often filtered for the final time. Filtering gets rid of any microorganisms that make wine bad. Again, you have to keep in mind that not all wineries do this as filtering gets rid of the taste component in wine. Well-made, unfiltered wines have the potential to age for a long time. Hence, if you purchase wines that are unfiltered, make sure to decant them. Manufacturing White Wine Crushing Grapes and Collecting Juice At first, the grapes are pressed, and the sweet juice is gathered in vats to be fermented into wine. Fermenting Juice into Wine Usually, white wines ferment cooler than red wines. This is to conserve the primary flavors of the wine. At this time, the 2 parts sugar gets fermented into 1 part alcohol. Thus, in case you begin with 2 Brix of sugar, you will get a 1% ABV wine. The higher the level of sugar in the juice, the greater will be the alcohol content. Oaking and MLF Through oaking, white wine gets the flavor of vanilla and sweet spices. MLF adds creamy features to white wine. These two processes take time and cost the winery extra money. That is why oaked wines are more costly. Filtering and Bottling White wines are often filtered prior to bottling. Red wines are more stable than white wines and winemakers may need to add more sulfites to white wines.
What is Whisky? Whisky or whiskey is a distilled liquor created from a fermented mash of cereal grains, yeast and water. Whiskey derives its name from the Gaelic term ‘uisge beathe ’, meaning ‘water of life’. Later, the pronunciation became 'uski', and then whiskey. Whiskey Ingredients: * Grains The grains (corn, barley, rye and wheat) vary for different types of whiskeys, namely, Irish, Scotch, Canadian and the varieties made in the United States. The type of grain used varies with the type of whiskey manufactured. However, all types of whiskeys consist of at least a little amount of malted barley, which helps to begin the fermentation. Barley is present in Scotch malt whiskey and other types of whiskeys consist of a combination of barley, wheat, corn, rye and/or oats. * Water Water is one of the key ingredients in making whiskey. The preferred choice would be spring and cold if available for making it. Water has an impact on the fermentation process. * Yeast Yeast help in converting sugar into alcohol. Scotch whisky uses the same type of yeast in their industry as they have specific rules. How to Prepare Whisky? Whiskey lovers would love to know how their favorite drink is made. We are discussing here Scotch whisky production. 1. Get the ingredients Malted Barley, yeast and water are the ingredients required to make whisky as explained above in detail. 2. Malting Except for barley, all grains are initially ground in a gristmill to form a meal, which is then combined with water and slowly cooked in a closed pressure cooker at 155°C (311°F) or more slowly in an open cooker at 100°C (212°F). If you are wondering what happened to sweet old barley, here is the reply - it is not cooked, it is malted. 3. Mashing Now, it is time to mix the cooked grain with warm water and malted barley. The amylase present in malted barley transforms the starch in the other grains into sugars. When several hours have passed, the mixture is transformed into a sugar-rich, turbid liquid called mash or wort. 4. Fermenting The mash is moved to a fermentation vessel, made of stainless steel or wood, and the fermentation process initiates when yeast is added to the vessel. The yeast organisms change the sugars in the mash into alcohol. There are two processes called the sweet mash process and the sour mash process. While the former is complicated and hence not used much, the latter sees more frequent use for its efficacy at room temperature and high acidity, which facilitates yeast growth, hindering bacteria growth. When three to four days pass, the result is a liquid, comprising around 10% alcohol called distiller's beer. 5. Distilling Distilleries make use of a continuous still, which contains a tall cylindrical column, having several plates featuring pores. While the distiller's beer makes its way into the still from the top, steam enters from the bottom. As the beer gradually drips through the plates, it gets distilled. The ultimate product is low wine, which again undergoes distillation to form a product called new whiskey or high wine, containing around 70% alcohol. If the percentage of alcohol is 95%, it will lack flavor as it has no congeners. This product is called grain neutral spirit. In case the final output has too many congeners of the wrong type, it will taste bad. Bad-tasting congeners are removed by distillers in various ways. While some congeners can float on top and are poured off being lighter than alcohol, others can be boiled off. 6. Aging With the aim to decrease the alcohol content in high wine to around 50% to 60%, water is added to the high wine. When it comes to aging, whiskey is put in wooden barrels, made from charred white oak. If your query is, ‘why is white oak used?’, the answer is that it is one of the few woods that hold liquid without leaking and also lets the water in the whiskey move in the pores of the wood. This facilitates in adding flavor. In the aging process, at least 3 factors are present. First, the original mixture of alcohol, water and congeners react with each other over time. Secondly, these components react with oxygen in the atmospheric air in oxidation reactions. Third, the water arrests substances from the wood as it moves inside it. When the barrel is made of charred wood, these substances dissolve more easily in the water. Whiskeys usually mature in 3 to 4 years and many of them age for ten to fifteen years. 7. Blending Apart from Scotch and Straight whiskeys (they are bottled from the barrel), all other types of whiskeys encounter blending to create a better flavor. Many a time, adding caramel standardizes the color, neutral grain spirit lightens the flavor and a little amount of port wine or sherry helps in blending the flavors. 8. Bottling Glass is the one and only choice for bottling mature whiskey as it is inert with the material to convert the flavor. Contemporary distilleries make use of automated machinery to make close to 400 whiskey bottles every minute. The glass bottles move over a conveyor belt before being filled, labeled and placed in cardboard boxes. The bottles are now ready to be taken to and sold from bars, restaurants and stores. Most Popular Types of Whiskies Scotch Whisky- This is generally made of malted barley or grain with the spirit aged in oak casks for more than Three years. Entirely made in Scotland, Scotch Whisky is divided into five distinct categories that are- Single Malt Scotch Whisky- To be categorised as a single malt scotch whisky it must be made from malted barley only and has to be distilled at a single distillery by the use pot still distillation method. Popular Example- The Dalmore, The Macallan. Single Grain- In Making of Single grain scotch whisky other grains like rye, wheat, corn are added. The whisky like single malt has to be distilled at a single distillery using the column still method. Popular Example- The Girvan Blended Malt- A blend of single malt scotch whiskies from at least two different distilleries. Popular Example- Monkey Shoulder Blended Grain- A blend of single grain scotch whiskies from at least two different distilleries. Popular Example- Redbreast Blended Scotch- A blend of Single malt & single grain scotch whiskies. Popular Example- Whyte & Mackay Blended Scotch Irish Whiskey- This Whiskey is made in Ireland. It is made from yeast fermented grain mash or mash of malted cereals and takes about three years to age in wooden casks. Irish Whiskey is very fruity, smooth & flavours of caramel & oak develop with age. Popular Example- Jameson and Bushmill Bourbon Whiskey- This whiskey is made in the USA, Main grain used is corn. The content of corn in the mash is required to be at 51%. Bourbon is aged in charred new oak barrels and is bottled at 40% ABV. It tastes slightly sweet with a bit of smoke. The new charred oak barrels give it a distinct reddish brown hue. Popular Example- Maker’s Mark and Old Crow Rye Whiskey- It is Produced in the USA. The mash to make this whiskey should have at least 51 percent of rye with other grain being Barley & corn. It has to be aged for a minimum of two years in charred new oak barrels. This type of whiskey has a slight fruity flavour with hints of sweet spices like cloves & black pepper. Popular Example- Wild Turkey and Knob Creek Japanese Whiskey- Japanese Whiskey is a type of whisky produced in Japan. This whisky uses double malted or peated barley and is aged in wooden casks. Japanese whiskies have peaty, earthy & smokey flavours on the palate. Japanese whisky are made as single malts as well as blended whisky. Popular Example- Yamazaki and Hibiki Tennessee Whiskey- This type of whisky is produced in Tennessee in the USA. Tennessee Whiskey is filtered using charcoal. Like other american whiskies this has to be aged in charred new oak barrels for at least two years. Popular Example- Jack Daniel’s and George Dickle. How to Drink Whisky Whisky is a popular drink in most of the bars. Drinking Scotch Whisky with Coca Cola is a big NO but ‘’Guest is always Right’’. There are 4 major ways to drink whisky in a bar or restaurant- 1. Neat - The Restaurant Academy golden tip is to drink it neat as you want to smell and taste it. Three steps here are: See - Look at Whisky color ( Whisky comes in different color) Smell - Smell it (Don’t put your nose completely in one go as you will burn your nasal hair. Bring it slowly towards you.) Sip - For Tasting (Take small sips to enjoy it) 2. Add Water- Addition of little water allows you to detect more aromas and flavours on the nose & on the palette by lowering the alcohol level. Just add a little amount of water, give the whisky a swirl and enjoy. You can drop water by straw or pipette. 3. On The Rocks- This term traditionally came from scotland when people didn't have ice, they used to go to the river and take the stones chilled by the cold water coming from the glaciers, Hence the term “On The Rocks”. The worst part of putting too much ice on is that you won’t smell anything. The correct is to use a large ice or ice ball as smaller ice will melt faster, hence diluting you drink faster. If you want a chilling effect without dilution use Whisky stones. Or if you are home put a whisky bottle in the freezer, Whisky freezes at -27 C(-17F) and most of the home freezer can go only -15 C. Try this also. 4. Whisky based Cocktails- If you don't like the above-mentioned ways to drink whisky or want to explore more styles & flavours, there are many classic & contemporary whisky cocktails like Old Fashioned, Manhattan, Whiskey Sour which you can enjoy.
What is Vodka? A clear liquor, consisting of about 40 to 50% of ethanol and water. It is highly neutral (these days you might find impurities and flavorings), and the most easily available as well as the cheapest materials apt for fermentation are mashed to produce the drink. According to the people I know, vodka is not flavourless, odourless and colorless, but it does have some characteristics. In my view, it is similar to the terroir in the wine region. Every vodka distillery wants to put some characteristics in it. It's one of the most consumed spirits in the world. There are two types of vodka, flavoured and unflavoured. Derivation The term vodka derives from the Slavic word voda (water), meaning little water. It was created in the later part of the 19th century by the well-known Russian chemist Dmitri Ivanovich Mendeleev, the legend behind the formulation of the Periodic Table, which classifies elements as per their atomic numbers. Prior to that, vodka was called “grain wine”. History Interestingly, the history of vodka is filled with debates - both Russia and Poland claim to be pioneers. While Soviet historians found that vodka was first formulated by the Kremlin's Chudov Monastery monks in the late 15th century, Poles claimed that the first mention of the drink is found in 1405 from Akta Grodzkie. Vodka remains the national drink of Russia and Poland. Vodka Ingredients Russia and Poland traditionally used potatoes(cheaper), but cereal grains (corn, rye, sorghum or wheat) replaced them and some modern brands use sugar, rice, soybeans, molasses or fruits like grapes as the base. In the grain vodka category, wheat and rye are deemed better than other materials. In simple words, vodka can be created from anything if you can make a mash out of it. We have not always had the vodkas of today. It took centuries to reach this version of color, flavor and smell. Initially used as medicines, the drink comprised approximately 14% of alcohol. It was in the 8th century that vodka saw an increased amount of alcohol, more purity and distillation (burning of wine). Vodka Production Process: Select the ingredients The ingredients are mentioned above which you can use for making vodka. Any food or vegetable which contains sugar as the yeast needs to ferment to throw out alcohol and carbon dioxide. Please remember that every ingredient brings a certain characteristic with it. Ingredients Final Taste Potato or vegetable-based Strong and long-lasting taste (medicine taste) Grain-based Smooth and creamy taste Preparing the mash The vegetables or grain are first put into an automated mash tub. Resembling a washing machine, the tub’s agitators break the grain down as the tub rotates. Distillers add a ground malt meal to the tub for transforming the starches to sugar. Sterilizing and inoculating Here, you should know that preparing any distilled spirit requires the prevention of bacterial growth, a process known as sterilization. To do this, the professionals heat the mash to the boiling point. Then, they inject (inoculate) lactic-acid bacteria to it for enhancing the level of acidity optimum for fermentation. Once, the mash reaches its desired acidity level, they repeat the mash inoculation process. Fermenting Then, they pour the mash into large stainless-steel vats where they add yeast and then close the vats. During this time, the mash starts fermenting, a chemical change initiated by the bacteria, yeast and mold in a vegetable or an animal. The vats are allowed to stay like that for two to four days so that the yeast’s enzymes change the sugar in the mash to ethyl alcohol. Distilling and Filtering Now comes the step of distillation, a procedure of heating and condensing to drive vapor or gas from solids or liquids to form a new substance. Liquid ethyl alcohol is pumped to stainless steel columns called stills, having vaporization chambers, one piled on top of another. The alcohol cycles up and down, and at the same time gets heated with steam until the time the vapors get released and condensed. This procedure also gets rid of impurities. The vapors then go up to the upper chambers (called still heads) for concentration. In the next step, the impurities are ready to be discarded and flow into the lower chambers. Some of the grain residue is often sold as livestock feed. So, you see, even animals get a touch of vodka in their diet. If you are drinking vodka made in Europe or the United States, you are drinking highly filtered alcohol and the filtration takes place before any extra processing is done, including flavoring. Filtration often occurs in the still while distillation is happening, and also afterwards when the distilled vodka is filtered via activated charcoal and other stuff to captivate trace amounts of substances that render off-flavors to the vodka. Since this practice is not prevalent in nations that have been producing vodka for centuries, several distillers from these countries prefer precise distillation and minimum filtration to conserve the characteristic flavors and features of the final output. A fractioning still or several rounds of distillation modifies the taste of the vodka. At this point, you must know that the ultimate distilled and filtered vodka may constitute 95–96% ethanol, depending upon the process and technique of the still master, as repeated distillation increases the ethanol level. NOTE: Some companies do distillation from 3 to 36 times, to reduce the impurity level and give it a smoother taste. Smirnoff No.21 is an example of this. Smirnoff is a vodka of the USA but has a Russian founder (Vladimir Smirnoff). Adding water This is when the distiller adds water because the percentage of alcohol in the fine spirits or concentrated vapors translates to 190 proof (alcohol content is measured by proof in which a single degree of proof equates 0.50% percent of alcohol. Thus, alcohol of 100 proof contains 50% of alcohol and 90 proof contains 45%, and so on). Flavoring Now is the time to discuss an interesting part, flavoring. Just after fermenting and distilling, grain mash is changed into a neutral and unflavored alcoholic beverage. Several flavor profile reproducing chemicals are added to vodka to give it a specific taste similar to a particular fruit, or even chocolate, vanilla, red pepper, cinnamon, lemon. Even traditional vodka makers infuse flavor in the drink, either for medicinal purposes or to enhance the taste. While Belarus and Poland infuse the flavor of bison grass, along with light amber colors and sweet flavors, Russian vodka is more about pepper and honey. Visit a Nordic country and you will get the chance to taste the fruit, herb or spice-flavored vodka during a seasonal festival if you seek a strong beverage. Again, on visiting Estonia, you can sip blackcurrant, barberry, green apple, cherry, vanilla, lemon and watermelon flavored vodka. Quite an array of options, I must say! Bottling Now that the drink is made, it has to be bottled. Before that, let me draw your attention to a fact - vodka is stored in glass bottles and not plastic as the former does not react with the beverage to bring about a chemical change. The bottling process involves cleaning, filling, capping and sealing the bottle, and then labeling it with the brand. How To Drink Vodka: For God's sake, please put vodka in the fridge before drinking or it doesn't taste good. It removes the alcohol bite also. After working in bars, the only thing I learned was that the ‘’Guest is always right’’. They can drink how they wish but some people next to you can be made fun of if they do not drink in a proper way. In the bar you would be served: Slice of Lemon: Most bars would give you a slice of lemon and with a few rocks. But why? Lemon is used as a flavouring agent, yet vodka is a neutral spirit. Vodka with Sprite/Soda: As I discussed above, ‘your wish is my command’ but Sprite and soda are also popular amongst the guests. Shots: A very common way of drinking vodka in the bar. Food Pairing: Vodka goes really well with most food. I have even seen people drinking it with caviar and smoked salmon.
What is Gin? It is a distilled alcoholic drink, deriving its main flavor from juniper berries. One of the most extensive categories of spirits, it has various styles, origins and flavor profiles, all surrounding juniper as the common component. Besides juniper, gin is flavored with herbal/botanical, floral, spice or fruit-flavor, or even a combination. Mix it with tonic water to revive your spirit and drive away body aches or use it as a base spirit to create drinks like sloe gin, a gin-based liquor. The drink gets its name from the old English word ‘genever’, associated with the Dutch term ‘jenever’ and the French word ‘genièvre’. However, the ultimate pronunciation derives from the Latin of juniper, juniperus. Gin Ingredients Juniper If you visit a gin distillery, the most common ingredient to attract your attention will be juniper. Distillers make use of the berries from the tree in the mash, creating the note of pine found in it. Some distillers mix it with other spices to produce more sophisticated and complicated flavors, but juniper is the main protagonist of the film, bringing all other ingredients together. Botanicals/Spices Every distiller has his own way of flavoring his creation by using spices or botanicals, depending on what he or she is trying to achieve. Some of the most frequently used botanicals are orange and its peel, coriander seeds, nutmeg, cinnamon, almonds and ginger. Other botanicals include angelica root and Java pepper. The citrus undertones balance out the savory notes to form a crisp and refreshing drink, worth taking a sip at the end of the day. Gin Production Process Now that you know the ingredients that go into the drink, check out the method of preparing it. Mashing A good mash is basically cooked grains (barley, rye, corn or wheat) that are going to be used as the base of the gin. Rye is most commonly used for gin spirits for its ability to create a blank canvas for all the great flavors that infuse into the mash later. Fermentation This is the stage where the distiller adds yeast to the mash to metabolize sugar and produce great quality alcohol. Taking things to the next phase, the professionals adjust the temperature of fermentation to make sure that the procedure occurs in the desired manner. It is not yet time to go to the next step as this method takes place for one to two weeks. Distillation There are two types of distillation, namely, pot and column distillation. Here is an idea about each one of them. Pot Distillation - The earliest mode of distillation is the pot distillation of malt wine (a fermented grain mash) from barley or other grains. It is then redistilled with flavoring botanicals to bring out the aromatic compounds. A double gin is produced by redistilling the first gin once more with more botanicals. Since the distiller uses pot stills, the content of alcohol of the distillate is comparatively low, about 76% ABV (alcohol by volume) for a double gin and 68% ABV for a single distilled gin. This kind of gin is usually aged in wooden casks or tanks, and has a heavier malty flavor, rendering similarities to whiskey. Holland gin or oude (old) style of Geneva gin and grain wine or Korenwijn belong to this class. Column Distillation - With the invention of the Coffey still (a still with two columns), there came column distillation of gin. In this case, the distiller first distills high-proof neutral spirits (extremely concentrated high amount of ethanol, which has been purified through repeated distillation) from a wash or fermented mash with the use of a refluxing still like a column still. The highly concentrated spirit is redistilled with juniper berries and other botanicals in a pot still. Usually, the botanicals are present in a "gin basket", hanging from within the head of the still. This method lets the hot alcoholic vapours to extricate the flavoring aspects from the botanical mass. The final product is more lightly flavored than the pot still method and forms a London dry gin or distilled gin as per the spirit’s finishing. Compound Gin - Distillers flavor neutral spirits with natural botanical ingredients and essential oils left to mix with neutral spirit, but before that the extracts are mixed with water, which is then added to the spirit without redistilling it. Now comes the fun part. Flavoring When the spirit is distilled, we enter the flavoring zone. To tell you the truth, gin is nothing but vodka with flavor. Now you understand why the flavoring comes? After the distillation, professionals let the vodka soak overnight in a collection of expertly selected botanicals. The distillers use the right proportions to make sure that the flavors do not clash with each other. When the distiller is happy with the final aroma, he prepares the drink for bottling. That’s it! Making gin may sound like a tedious task, but the distillers are passionate about the final product as if it is their own baby. Visit a distillery and experience the process up front. Common Gin Styles London Dry Gin - This style is basically a process which has no relation to any geographical area or any particular flavouring. London Dry Gin can be made anywhere following the correct process. Taste Profile - Juniper with hints of citrus Popular Examples - Bombay Sapphire, Bulldog, Beefeater. Plymouth Gin- This can only be produced in Plymouth, England. It is slightly less dry than other styles. Only 1 distillery - PLYMOUTH GIN - produces this type of gin. Taste Profile - It is very similar to London Dry, but a bit sweeter and earthier due to higher concentration of root botanicals. Old Tom Gin - This gin recipe became quite popular in 18th century England. Old Tom Gin is said to have completed the missing link between the London Dry and the whisky like Genever Gin. Taste Profile - a bit less on juniper but has a mouth coating sweetness Popular Examples - Ransom. Genever/Holland/Dutch Gin - As the name suggests this style comes from the Netherlands and is made with at least 15% malt giving it resemblance of Whisky. Genever Gin is protected under the EU with 11 Appellations which are exclusive to Belgium. Taste Profile - Robust flavours of savoury botanicals like Citrus peel, fennel & malt. Popular Examples - Bols Genever Gin, Old Duff. Flavoured Gin - This type of gin is usually flavoured with one other prominent flavour other than Juniper Berry. Most popular being Sloe Gin which is made from Sloe Berries. Other flavourings like Grapefruit, Seville Orange, Honey are also made. Taste Profile - Based on the flavour used. Popular Examples - Tanqueray Flor de Sevilla, Monkey 47 Schwarzwald Sloe Gin.
Food delivery is one of the most common things in the restaurant business but taking it the right way can help you to get the tone right for the restaurant. You are always trying to make your conversation to the point here. 1. Greet and name the establishment ‘Good morning’, ‘good afternoon’, ‘good evening’, followed by the name of your restaurant. Example: ‘’Good afternoon, AB Iceland Restaurant’’. 2. Name and ‘’How may I help/assist you ?’’ Tell them your first/last name, whichever the establishment prefers. Next is the magic line for every season, mentioned above, as some customers could be calling you to book a restaurant table, enquire about a party, etc. 3. Guest order and confirm This is the time when the guest would be ordering food, and the best time to upsell is now. This is also the time to know how the guest wants his food cooked and answer his doubts. Like for burger joints, if the customer asks for meat temperature (Black and Blue, Rare, Medium Rare, Medium, Medium Well or Well Done), cheese type (Parmesan,Gruyere, Cheddar or Pecorino), garnish (Bacon, Avocado, Fried Egg, Lettuce, Red onion, etc.), sauce (Bacon Jam, Mustard, Mayo, BBQ Sauce, Ketchup or your restaurant signature sauce), and bread options if you have these. This is just a small sample of a common burger joint restaurant. Workers should learn the menu card as soon as possible. Always repeat the order when it’s done. Example: Guest: I would like to order 4 Burgers and Coke. (Here you can upsell French fries in the combo pack). 4. Food pick up and delivery The next question you need to ask the customer is if they are looking for food pick up or delivery. Food pickup means they will come to your establishment and delivery means they would like the food delivered to their house. Also ask the customer what time and day they would like food to be delivered if they forget to mention. In some restaurant businesses they don’t do food delivery but they do food pickup. Make sure you know the basics if you are new to the company. 5. Address and phone number Request the customer address and phone number for the food delivery. Some countries have a code in the building, which can be open only by the residents in the building. You can ask for the code here. The code will let you enter the building. 6. Coupon Customers will let you know if they have a coupon with them that they would like to use. It’s a tricky one if the restaurant staff should ask the guest if they have it. The best answer is to ask your restaurant manager what they prefer. 7. Payment procedure The payment transaction mode is best known in advance if possible. In most countries it’s cash or by card. Card transactions are generally through VISA, Master Card, MC Debit, MC Credit or Maestro). 8. Total, repeat and anything else? Let the guest know the final amount for the food. You can even repeat the whole order again if it’s a big order and ask one more time if the guest would like to order anything more? Every restaurant has a standard delivery time, often 30-45 minutes depending on the area. You can even let the guest know how much time it will take. Example: Customers may ask for extra napkins, condiments, etc. 9. Thank you Always say ‘’Thank you’’ before cutting the phone call and reiterate your establishment name. It’s a sign of respect towards the customer. 10. Tell the chef Don’t forget to tell the chef when the order is over. Sometimes when the workers are busy, they keep the order on the side. It can lead to embarrassment and your restaurant’s reputation could be destroyed in seconds. The best advice is to tell the chef as soon as possible. Common Phone Call Sample Tring Tring….. Restaurant: Good morning, AB Iceland Restaurant. It’s Abhi. How may I help you? Customer: Good morning, I would like to order 4 Chicken burgers and Coke for 2 PM lunch today. Restaurant: Would you like to have French fries with it and make it a combo offer? Customer: Yes, please. Restaurant: I repeat the order that you would like to have is 4 Chicken combo offers. May I know your address and phone number? Customer: Bankastraeti, 201 Reykjavik and 717 0012. Restaurant: How would you like to pay? Customer: Cash on delivery. Restaurant: Your total would be 12,800 ISK. Anything else you prefer? Customer: Extra napkins if possible. Restaurant: Just to confirm your order, ‘’You would like to have 4 chicken combo offers at 2 PM delivered at Bankastraeti 201, Reykjavik and your phone number is 717 0012. Payment would be cash on delivery’’. Also extra napkins. Customer: Yes please. Restaurant: Thank you for calling AB Iceland Restaurant.
What is HACCP: H: Hazard A: Analysis C: Critical C: Control P: Points Chefs and kitchen helpers: Personal hygiene: (It all starts with YOU) Before starting work, wash your hands thoroughly with soap and water Wash your hands after visiting the lavatory. Use the washbasin for that purpose Never wash hands in a sink used in the preparation of food or washing up water Hang out clothes in the place designated or provided (outside the kitchen) Put on a clean apron or uniform before you start work Wear clean rubber gloves for direct food handling. Be sure that finger nails are cut short and kept clean Even the smallest speck of dirt under the nail could be a hazard Keep the head covered. Chef’s hat or cups should be worn and also hairnets or clean scarves can be used by people with long hair Don’t comb your hair or powder your nose in the kitchen Always use a cloakroom Don’t handle or pick your nose Don’t taste food with a lick of your fingers Don’t smoke in the kitchen Don’t spit Don’t sneeze over food If you hurt yourself, cut your finger, burn yourself, or have a small mishap, make sure the wound is immediately covered with a waterproof dressing. The wearing of any jewellery is discouraged. However, the only exception is a plain wedding ring. Hand-washing should be carried out: Before commencing work and/or before entering the production area After handling raw food and before handling cooked food and vice-versa After toilet usage After eating, smoking and nose blowing After handling chemicals After handling garbage. Defrosting Raw, microbiologically high-risk food must be defrosted in a controlled environment that does not exceed 15°C, preferably in assigned thawing rooms. If defrosting by running water is necessary, the packaging must be sealed in a leak-proof pack and the temperature of the water must not exceed 10°C. Temperature checks should be made to ensure defrosting to the core of the food has been effective. Food preparation & production The segregation of raw and cooked food must take place. Cleaning and sanitizing must take place between the production of raw and cooked foods in units where it is impossible to segregate. Don’t expose unnecessary food products at ambient temperature. Make use of colour-coded chopping boards. Green – for fruits and vegetables. Red – for raw meat. Blue – for raw fish. Yellow – for chicken. Brown – for cooked meat. White – for neutral products or bread. Stainless steel knives and utensils. Clean duster for handling hot utensils. Usage of paper tissues/rolls for cleaning and wiping surfaces. Disposable piping bags. Usage of pedal driven garbage containers with lids, segregation of paper, cans/metal, organic waste, bottles and other waste. If disposable gloves are worn in production, these must be changed regularly and between each task. Sauces must be cooked to +70°C (core temperature) for a minimum of 2 hours. Commercially purchased mayonnaise is highly recommended. Aspic to be made fresh for every task, spray application is preferred. Chicken and poultry should be cooked to a core temperature of 70-75°C due to high risk. Meat, fish and shellfish should be cooked to a core temperature of +65°C, unless the specification states ,,Sealing only. Regular temperature probing of food must be made and records maintained accordingly. Food must be date marked or color-coded. Vacuum cooked food production: Cold Preparation: Preferably separate room, air-conditioned to a minimum temperature of 15°C; inclusive hand-wash basin, work tables, sink, bins, vacuum machine, bags, scales, different sizes of spatulas, plastic gloves, special perforated paper, magnet rail for knives. Hot Cooking Preparation: Steamer or combi oven with low temperature control steam at 70°C/80°C/90°C/100°C or Bain Marie. Blast chiller. Thermometer (Digital Needle type). Labeler for production date and contante. Storage: Fridge with minimum temperature of +2°C - 4°C. Maximum shelf life of 7 days is recommended depending on the food product. Cold Room / Refrigerator: Temperature should be maintained at 5°C or below (appropriate to type of food) and logged regularly during each shift. Records should be available for inspection at any time. Alarm system should sound when the temperature rises above the safe level. Positioning and height of trolleys must not impede air circulation. Fans and evaporators should be kept clear and clean, and the doors must be kept closed at all times. Raw and cooked foods must be kept in different cold rooms. Stock rotation must take place on a ,,First In – First Out´´ basis. Date or color codes must be used. The content of each cold room should be checked each day to ensure compliance.Cold Room / Refrigerator: The contents of open cans must be stored in a decanted state. Do open cans are used as a means of storage. Ladles and other cooking equipment must not be left in contact with food in the cold room. All food must be suitably covered, either with lids, plastic film or tray, as appropriate. Batches of food kept out of the refrigerator for immediate setting should be kept to a workable minimum. The setting/dressing area should be air conditioned so that at no stage does the food core temperature exceed 10°C. During staff breaks all food must be returned to cold storage areas. The area should be clean and tidy at all times. Empty containers should be disposed of and food spillage cleared immediately. Once prepared on carts/trolley with covers stored at 5°C. Cold food on Jack stack with plastic cover/slim film and function sheet Hot food (regeneration system) with blanket, function sheet. Normal service food items in designated food container covered, dated. Hot Food Holding. Keep hot food at 65°C - 85°C. In hot cabinets – maximum of 30–40 minutes Under regeneration blanket – maximum of 15 minutes. Reheating of food: Reach a minimum +75°C for about 2 minutes, especially for poultry, soups and stews. Hot food which is kept in chafing dishes, temperatures should be taken on a daily basis and recorded. Date, product, temperature, location, signature – this is recommended for buffet restaurants. For large banquet and conference events, it is recommended to conduct dish sampling. One dish which is served should be kept for two days and recorded.Vacuum cooked food: Can be re-heated in Bain Marie or microwave and combi steamer in the plastic bag, according to cooking temperatures. Service: Cold food being served immediately after taken out of the cold roomCleaning A cleaning schedule must be established and available for inspection. This will list each area, all equipment, frequency of attention and responsibility. The type of cleaning materials should be specified. The building should be designated with hygiene and cleanliness levels in mind. All work surfaces must be rapidly cleanable. Where possible, they should be easy to move to ensure satisfactory deep cleaning. Only chemicals that are proven and safe in the food environment are to be used. Staff must be trained in the use of chemical cleaning. It is necessary to ensure that the cleaning program includes disinfection. Microbiological swab tests should be an integral part of microbiological testing as a means of self-monitoring cleaning standards. These reports should be available for inspection. Drains and grates must be well maintained and cleaned – regularly with a Bactericidal solution. All cleaning material should be stored safely in a well ventilated, enclosed store, away from all food production and food storage areas. A truck cleaning program is highly recommended. Schedule should be available for inspection. A specialist external contractor should be employed to design and main suitable pest control procedures. A detailed pest control schedule should be available for inspection There should be a regular collection of waste material from production rooms whenever processing takes place. Waste which has been removed from the production area and is awaiting collection and removal must be kept in suitable containers. Waste storage areas must be kept clean by regular de-infection and hosing down, and preferably should be air-conditioned Our chemical supplier can be consulted for cleaning schedules, chemical, and training guidelines.
The Restaurant Academy is an initiative that aims to provide the best possible advice to restaurateurs and waiting staff. Based on my decade-long experience in the hospitality industry, my array of blogs, vlogs, and social media posts provide an informative tool for those seeking to progress in the industry, or just to simply maximise their chances of customer success.
My approach is split into the following parts:
Information about the services people are providing in the restaurant industry here in Iceland. The necessary information like how to contact them, their description,etc are provided here.
About jobs in the restaurant industry in Iceland. How to get a job, what are your rights as an employee, what should your employers provide for you etc.
Through articles, blogs and vlogs, and YouTube videos on subjects like how to start a restaurant business, how to work out the best name for your restaurant, how to take food delivery orders, food hazard analysis etc.
My studies in hospitality and experience of working in locations such as the USA, Switzerland, India and Iceland has equipped me with extensive knowledge concerning the restaurant industry and provision of the very best customer service. I have over 12 years of experience in the restaurant industry.