During my time at The Bull I spent most of it behind the bar, which was a lovely but busy experience. I could view most of the restaurant from where I was which gave me a better view of how it was organised compared to The Three Fishes. 

 

The Bull has not as many covers than The Three Fishes but still gets just as busy. Whilst working here I found that it was very much a drinkers pub where the Fishes is not. Most of their drinking custom comes from Broughton Hall which is a short walk away from The Bull which has business centres and homes in the estate as well.

 

Whilst working here I learnt about the different beers they stocked as being from a different area they had different breweries surrounding them. For example Copper Dragon and Hetton (Dark House) proved to be very popular with the locals. The menu although had the classics such as the Fish Pie, Hotpot and Fish and chips on, they also had the Head Chefs own ideas that they had finalised with Nigel for the restaurant. You will find this with all pubs within the Ribble Valley Inns. This meant I had to review the menu and learn the dishes pretty quickly.

 

They did allow me to wait on during my final day. There process of service is slightly different by which they all use the booking system to keep track of which table is up to what. They can colour code the tables depending if they are on starters, mains, waiting for mains, order taken etc. I found this a very organised way of keeping track of the restaurant.

 

During my time at The Bull I prepared drinks, settle bill payments, cleared plates, made a lot of coffee(latte, cappucino, americano etc.), cleared glasses, polished glasses,took orders, set tables, used the booking system and changed kegs/casks.

 

The Bull still required me to provide a high customer service as do all the pubs due to their reputation. 

I was only at The Bull for a weekend but I thoroughly enjoyed it, all the staff were friendly and I got on with everyone. I would happily return to work there someday.