Cellar = area/storeroom for all alcoholic beverages in hotels or clubs. Primary function: record, maintain and protect all alcoholic beverages (wines, beers, spirits) from theft + maintain quality by storing at appropriate temperatures. Monitors all movement in and out. Traditionally underground — cool, constant temperature, free from vibration. Well ventilated, clean, dim lighting. Also houses beer reticulation system and bulk wine/spirit dispensing systems.

Store beverages at required temperature · Issue to restaurants/bars/clubs against signed requisition · Stock cellar with adequate supplies · Maintain and update records · Check for discrepancies + report · Ensure uninterrupted supply · Store in proper racks · Maintain stock registers.

Wine bottle with cork = always stored HORIZONTALLY (cork stays in contact with wine; if upright, cork dries and allows air in → corky wine). Spirits, liqueurs, syrups, cordials = kept on shelves (upright). Fortified wines = upright. Vintage Port = exception, stored on sides. Unopened cases = lower racks. Opened cases = bottles in upper rack (new stock at back, old stock at front). All bottles assigned bin numbers for control.

Keep cellar clean and well ventilated · Place received casks on stillions · Maintain constant temperature · Spilling to reduce excessive pressure · Tap casks at least 24 hours before required in bar · Clean pipes and engines regularly · Gas cylinders = 5-year check-up, use in strict rotation · Return empty cylinders immediately · Empty bottles stored in crates at end of service.

Walls/ceilings: Whitewash or paint in light colour at regular intervals (prevents mould which infects cask conditioned beer). Floor: Scrub and wash at least once a week. Mild bleach/chloride of lime sprinkled to inhibit mould. Avoid strong disinfectants (may spoil wine and beer). Drains/sump: Scrubbed out at least once a week with bleach + chloride of lime. Rubbish: Must not accumulate (fire risk) — binned outside in designated area.