Whew.
Got some time?
A wee preface:
Some of it is quite repetitive, however the redundant points are some biggies
for us. There is some overlap from the servers' handbook too. Everything
covered, no stone left unturned sort of philosophy. Some of it makes sense if
you are here sort of deal as well.
I've removed reference to our restaurant's name for several reasons. I also
see the markings of certain previously employed folks who have contributed to
this work, some of which I have concerns were possibly cut and pasted from
elsewhere....
There is a section very easily skipped and I see was something one of our old
school, still employed tenders that was once one of our designated 'bar
trainer' people.... Keep in mind despite we require a minimum of two years of
similar venue experience, we were a tad corporate in nature and had a one
week's worth of "classroom" training to set the playing field as to what was
expected for a new hire. That meant explaining what a Kentucky Bourbon was
whether or not one knew such (hopefully so).
There are and may be several errors or slight boo boos in it as there were so
many that were a part of contributing to this beast. Spelling, typos,
grammatical and perhaps factual...! This is something that is a winter
project to reshape, correct and revise for those that be, so rip on it as you
will. Every day something new is learnt and something can and will be
improved upon, no?
Cheers to the longest post I've ever made! (and to some sleezeball bartending
academy lifting this cut and paste style, slapping their cover page and
foisting it off onto another $900 victim as has happened to our cocktail
recipe/specs books!) However I post such to help others. I luvs this biz.
God knows why!
-----------------------------------------
INTRODUCTION
You are about to begin a financially rewarding career as a professional
Bartender in a highly successful restaurant. Our success, like that of any
great restaurant, is dependent upon:
• Quality products
• Prompt, personalized service,
• A clean and comfortable restaurant
• Excellent price/value
• Doing whatever it takes to please our guests
The difference between these factors here and at other restaurants is a matter
of consistency and standards. We expect nothing less than excellence for our
guests. By becoming one of our employees, you have assumed responsibility for
upholding and maintaining these standards.
We view our service personnel as professional sales people and, as in other
sales-related fields; they work on a commission basis. In your case, tips are
your commission. Increasing your sales through satisfying customers and
suggestive selling techniques is reflected in the tips you receive.
Our success or failure is determined every moment we interact with our guests.
These “moments of truth” determine the impression our guests form about every
aspect of our operation. They can either be very positive or negative and it
is up to each individual to ensure that they are always positive!
By joining our team, we hope that you become an essential part of our key to
success; a well trained, enthusiastic representative of us. Your personality,
as well as that of your co-workers, creates the atmosphere of friendliness and
excitement that are our signature. If you learn and use our techniques and
procedures, you will have a fun and profitable career with us!
Bartender Job Description
Reports To: Manager on duty/general manager
Primary responsibilities include the sale and service of beverage and food to
our guests within the framework and guidelines of the training program,
operating policies and procedures. Cooperation, positive attitude, excellent
communication skills and a thorough knowledge of beverage preparation, menus,
specials and service techniques are also required.
• Must be 21 years of age or older.
• Must be available to work hours and shifts as scheduled.
• Must have a strong personal interest in achieving guest satisfaction.
• Must be able to communicate effectively with guests, fellow employees and
management.
• Must be well groomed and behave in a professional manner.
• Must perform the primary function of delivering beverages and food to the
guests.
• Must be able to safely lift and carry 25 pounds.
• Maintain complete guest satisfaction as the number one priority.
• Properly document food and beverages following standard procedure.
Competently operate the computer/POS system.
• Assist guests in responsibly consuming alcoholic beverages. Actively abide
by the principles of the state liquor liability laws and practices.
• Have a thorough knowledge of liquor, beer and wine products, as well as
skills in mixology, garnish and service procedures.
• Encourage sales of appetizers and meals at the bar. Serve food items in a
professional manner with proper accompaniments as established by our policy
and procedure.
• Maintain service quality and service systems as established by our manuals
and procedures.
• As a member of the service team, assist fellow employees and management
staff to maintain a positive attitude.
• Complete necessary opening, operating and closing side work duties.
• Maintain a clean and safe work area with particular attention to floors and
guest service areas directed by our policies and procedures.
• Perform all other duties and assignments as requested by management.
Guest Experience
We want to see that our guests are pleased with their visit, have the best
possible experience, will return and will recommend us to their friends.
We depend on “word-of-mouth” advertising and our guests’ come to us again and
again because they can be sure of always receiving prompt, friendly service in
an enjoyable atmosphere. Hospitality is essential to our continuous success.
A Bartender operates in a special arena. Serving alcoholic beverages involves
circumstances you will not find in any other occupation. You must monitor
under age consumption, over consumption and loud or boisterous guests after
you have encouraged them to have a good time. You must also remember that
they are our honored guests, we treat them with respect and dignity. Being
cordial and discreet in all situations is absolutely necessary.
The bar becomes your stage, your clinic and your home. Preparing drinks with
flair, listening sympathetically or sharing the struggles of the hometown team
are as much a part of the job as mechanically mixing the best drink in town.
Have a good time, in a fun atmosphere, with excellent quality food and
beverages and our guests will return again and again.
An important attribute of our experience is that every guest receives
personalized service and attention. Our goal is to have every guest leave our
restaurant with their needs fulfilled beyond their expectations. Your ability
to listen carefully and observe details will help you meet our goal.
Some businessmen or women who frequently entertain clients want to be
recognized as important and regular guests, to create an impression. A first
time customer may become a regular when you make them feel comfortable and
welcome. Suggesting appetizers or light meals at the bar may help a customer
with an extended wait. Generally, personalized service requires your
attention to the particular needs of our guests. At the bar, this may also
include the ability to graciously refrain from selling any additional
alcoholic beverages.
Your role is to be the host/hostess of the party and make everyone feel like
an invited guest in your own home. In making our business successful, an
important factor is for everyone to have fun. We expect you to project your
own personality at your bar, to talk to the guests and have a good time while
working. Make all of our guests feel welcome, comfortable and appreciated.
Responsibilities
Our guests are the most important assets at our establishment. You must make
every effort to greet each guest within 30 seconds after they have arrived at
your bar. If you are involved in preparing drinks, assisting a server or
attending to another guest, it is still possible to acknowledge the newly
arrive guest with a pleasant smile, gesture or “I’ll be right with you.” You
have one opportunity to make a positive and valuable first impression.
It is extremely important that every bartender knows and practices the same
flavor, consistency, glassware, garnish and price for every beverage. Study
your recipe book. It has the information you need to know about our specialty
drinks as well as more common drinks. Pouring accuracy of liquors at
specified measurements is absolutely required of all bartenders. When you
learn of new recipes or currently popular drinks, please bring them to the
attention of the management staff.
A quality drink can only be prepared in a clean and organized work area.
Always use bar napkins and quickly replace soiled or torn napkins. Keep all
guest service areas clean.
Always use extreme care with the ice bins. Never fill a glass by dragging it
through the ice. Always use a scoop. If a glass is chipped or broken in the
ice, you may not notice it before another bartender prepares another beverage.
The consequences could be tragic. If something breaks in or around the ice
bin, empty and refill it immediately. Nothing should ever be stored in the
ice bins.
These items of service must never be compromised. Consistency is the standard
of excellence our guests expect.
1. Bottled beer is always served with the specified glass.
2. Draft beer is served in a frosted mug.
3. Inspect all glassware. Never serve a drink in a dirty or chipped glass.
4. Keep the bar top clear of all used glassware, empty beer bottles, soiled
napkins, straws, dirty plates, etc.
5. Clean ashtrays constantly. Cover and replace so that the ashes are
contained. Do not use cloth napkins to wipe out ashtrays.
6. Clean up spills or broken glass immediately. Caution guests as you clean
up the area.
7. Clean as you go. Keep your station and the top of the bar as clean as
possible. Clean all utensils as they are used.
8. Keep liquor bottles in the proper place, whether on the back bar or on the
rails. Labels must always face front. Replace empty bottles immediately.
Food Service
We serve all menu items at the bar during all hours the kitchen is open.
Servers, as well as, bartenders are required to handle food orders. Enter the
order in the POS system following the menu prompts. Set up a placemat,
napkin, silverware and condiments for the guest. A runner will deliver the
food to the bar as soon as it is prepared. Be aware of the deliveries and
serve the guest quickly.
Check back with the guest within 3 minutes after the food is served to be sure
everything is excellent. Checking back carefully allows you to discover and
correct a problem immediately. Minor problems can be resolved before they
grow. Remove any objectionable item from the guest’s view immediately. Offer
to re-cook the item or suggest an entirely new selection. Always use your
most positive attitude to make the guest feel comfortable about a complaint.
Your concern for your guest’s satisfaction will overcome any ill feelings they
may have. Clear all plates, glassware, condiments, silverware etc. as soon as
the guest is finished.
BAR SERVICE
Alert the manager on duty to any problem, whether large or small, so that he
can first of all expedite the order and then take any additional steps
necessary to solve the entire problem. Every member of our team wants
COMPLETE GUEST SATISFACTION.
Do not hesitate to ask for I.D. of any guest at any time. When in doubt, ask
for I.D. Acceptable forms of I.D. at our gig are a driver’s license or
passport. When you look at an I.D., examine it carefully: Does the photo
match? Is it current? Has a date been altered? Any questions about
acceptable forms of I.D. or validity should be referred to the manager on duty
or refer to the “I.D. Checking Guide.”
Be aware of multiple drink orders for one customer. If a customer orders a
drink and then serves it to a minor, you are responsible. Communicate with
the other bartenders. Make them aware immediately of any guest who is
underage, has an improper I.D. or who is attempting to purchase an alcoholic
beverage in any illegal manner.
From time to time, the state may investigate our compliance with liquor
regulations by sending a minor in to purchase an alcoholic beverage. You may
be personally responsible for an illegal sale, so never hesitate to ask for
and verify I.D. In general, if they look under 30 years old, ask for I.D. If
at any time you have a problem with identification or with customer relations
advise the manager on duty immediately.
Every drink must be rung up immediately after it is prepared and served.
There are no exceptions. Owners’ drinks, promos, mistakes, etc. are rung up
and comped according to established procedures. Never take drink orders from
more than one party at a time. Take the order from each party or guest,
prepare the beverages, ring up the sale and collect payment before you proceed
to the next guest or party.
Only owners and managers are permitted to comp or void beverages and food.
Ring the drinks on a guest check, circle the amount of the charge and have the
authorized person comp the check. If additional drinks are ordered, each
addition must be signed. All beverages served must be rung up; comped drinks
are not an exception.
Generally, the guest will present payment when you serve the beverages.
Acceptable forms of payment are cash, Traveler’s Checks (IN U.S. DOLLARS
ONLY), Master Card, VISA, American Express Discover and Diners Club. Our
regular and familiar customers may at times ask you to run a tab. You may
open a tab only according to established policies and procedures. For
example, it is our policy to obtain a credit card or large bill before running
a tab and all tabs must be placed face down in front of the guest. We are all
interested in providing a positive guest experience, but ultimately you are
responsible for ringing up payment for every beverage and balancing sales at
the end of your shift.
SERVICE BAR
When working the service bar itself or the service end of another bar, you
have special responsibilities. The servers come to you to fulfill the
requests of our most important asset, the customer. Prompt, courteous
attention to all beverage orders is the trademark of a professional.
Additionally, as an experienced bartender, you have a responsibility to
reinforce proper use of glassware, ice, garnish and correct pricing. All
drinks must be properly rung on a guest check. Rip the check when you have
served the items. Any consistent problems with correct procedures must be
discussed with the manager on duty.
During training and at periodic times during your employment, you will be
tested on the accuracy of your liquor pours. Accuracy is a condition of
continued employment. The manager will assign the format and times of these
tests.
Periodically, you will be required to assist in bar clean up. Clean up
involves work that cannot be done during normal schedules such as stripping
coolers, cleaning under backups and shelving, etc. The manager assigns the
staff and will provide information.
TOOLS OF THE TRADE
To effectively perform your job function you are expected to have the
following with you at all times:
1. Three black or blue ballpoint pens
2. Proper name tag
3. Wine key
4. Note pad
5. A knowledge of on-going specials and promotions
6. A smile and a kind word
SALESMANSHIP
Selling is a daily part of everyone’s life. Your guests were “sold” on the
____________ experience before they came in. If they enjoyed themselves, they
were happy to have been “sold” and they will sell us to someone else. This
word-of -mouth advertising is the most effective form of advertising and it is
very important that every guest have an “A+ experience”.
An extremely important part of selling is confidence. In order for you to
gain confidence, you must know the product. In our case that is the fun
experience as well as our signature drinks, the menu, the daily specials and
the promotions. You must know what you are selling in order to be effective.
Selling means to persuade someone of the value of what you are offering. This
is done by suggesting a drink or food item that you believe in. Many guests
don’t know what they want. It is up to you to determine their desires through
suggestive selling. When selling, it is important to be specific. Suggest a
particular item, perhaps a frozen beverage that you are comfortable with and
that the guest will enjoy, but be specific. For example:
“I would like to suggest a Rum Runner - it is a frozen drink made with dark
rum, bananas and blackberry liqueur. I think it is light and refreshing.”
The guest will have confidence in your judgment if he is impressed with your
skill and knowledge. Remember to suggest your items by name. Remember to
sell the “dazzle” as well as the drink.
You will always find that the bartender whom a guest requests and who makes
excellent tips, KNOWS HOW TO SELL. Selling is the secret to good service. You
will be rewarded, not only in larger tips but also in knowing that you have
done an excellent job.
SIDE WORK ASSIGNMENTS
To effectively serve our guests in a clean and comfortable environment,
everyone’s attention to preparation and maintenance of supplies and service
areas is always necessary. The amount of work is not substantial, but every
bartender and barback should have a good knowledge of every task. Side work
is divided and rotated as fairly as possible.
Set up activities necessary prior to opening the restaurant for the day’s
business or at the beginning of the PM shift to prepare for evening business.
SERVICE BARTENDERS
1. Cut fruit for all day
Lime wedges
Lemon wedges
Orange wheels
Celery
2. Check pays for all liquor, beer and wine. Requisition stock as
needed using standard bottle for replacement policy. Report
any discrepancies to the manager on duty immediately.
ALL BARTENDERS
1. HI Ball Station Set Up
a. Cubed ice in bin with ice scoop.
b. Drink mats in proper location.
c. Soda straws, stir stix, garnish swords and bev naps stocked.
d. Mixing and blender with cup.
e. Mixer and blender with cup.
f. All garnishes should be fresh, available and in proper order.
g. All juices and mixes must be fresh and in proper location.
h. Well liquor and speed rail bottles in correct order.
i. Proper glassware in all styles easily available.
j. Condiments stocked and clean in designated area.
(Ketchup, mustard, salt, pepper, tabasco, worcestershire,
bitters, steak sauce).
k. Menus, placemats, napkins, silverware in proper location.
2. Frozen Station Set Up
a. Vanilla ice cream in the freezer with proper size scoop.
b. Blender with cup and back up cup.
c. Thawed strawberries in proper location (not on the counter for any
extended period).
d. Bananas and peaches in easy reach.
e. Chocolate syrup, nutmeg and cinnamon stocked.
f. Proper liqueurs stocked on back bar and speed rail
g. Hurricane glasses in sufficient supply.
h. Plenty of chilled beer glasses.
Activities required during the operating hours of the restaurant.
Replenishing, restocking, “cleaning as you go”.
1. As you use a bottle, juice, utensil or piece of equipment, return
it to the correct position so that it is readily available for
the next use.
2. Maintain a clean work area. Wipe up spills promptly. Dispose
of trash and scraps into the proper receptacle.
3. Spot sweep the floor. Pick up trash.
4. Manage your work area. Do not allow glassware, dishes empty bottles, etc.
to accumulate on the drain boards, work surfaces
or floor.
5. Assist the barback with glass washing as necessary.
6. Refill fruits, mixes and juices as business volume dictates.
7. Wipe down or rinse blenders, shaker cups, etc. as you use them to maintain
a clean restaurant.
Work done at the end of the shift and prior to leaving should be done without
disturbing any remaining guests. Properly store items and product, restock
and thoroughly clean the bar.
ALL BARTENDERS
1. Wipe down all glass matting and display shelves.
2. Clean all shelves with hot water and bleach.
3. Wipe down and clean all liquor and miscellaneous bottles, and speed rails.
4. Marry any condiments that are still fresh and in good condition.
5. Empty and wipe down all bottle- top catchers.
6. Completely clean bar surface and area.
7. Dismantle and clean all blender, flash benders and parts.
8. Marry the juices and run all empty juice caddies through the dish machine.
9. Run the store and pourers through the dish machine and return them to the
bar.
10. Remove any scoops from the ice cream, cover all product and clean the ice
cream wells.
11. Cover and store all cut fruit and garnishes. Run the fruit caddies
through the dish machine.
12. Wash down soda gun hoses. Soak the soda guns and holsters in soda water
to clean.
13. Remove all ice from the ice bins. Wipe down the sides and bottom of ice
bins.
14. Clean under, around and on top of the POS system and area.
15. Wipe down all TV’s, shelf and area.
16. Clean wipe racks and wine bottles.
17. Wipe off the fronts of the coolers. Clean all gaskets in cooler doors.
18. Clean and polish beer taps with Brasso.
19. Scrub and clean all sinks and drain screens.
20. Pour HOT water down beer drains.
21. Pour HOT water down all floor drains.
22. Wax the top surface of the bar.
23. Clean the drip rail. Be sure to go back at least 8”.
24. Take all dirty rags to designated bins in kitchen.
25. Remove all bus tubs. Take them to the dish room and unload according to
standard procedures.
ADDITIONAL DUTIES FOR SERVICE BAR
1. Completely and accurately fill out the spill sheet.
2. Clean and flush the Taylor machine according to standard sanitary
procedures. Wipe down the outside of the machine and understand the general
area.
3. Assist barback with requisitions, stocking and supplying front bars.
SPECIAL CLEANING IS ALSO ASSIGNED TO ALL BARTENDERS ON A WEEKLY BASIS:
Sunday - Clean legs on ice bins, sinks, etc.
Monday - Run all glassware through the dish machine.
Tuesday - Empty and clean beer coolers.
Wednesday- Defrost and clean mug chiller, inside and outside.
Thursday - Soak all bottle pourers overnight in soda water. Empty overhead
glass racks for cleaning crew to Brasso the racks.
Service bar only - Move all wheeled equipment and completely
clean behind and around. Include floors and
back of equipment.
DAILY PROCEDURES
1. Record all pulls on the requisition sheet. If you bring a full bottle
back
from the bar into the liquor (extra backup), enter it as (1) on the
requisition sheet.
2. All box tops cut off open boxes.
3. No empty bottles left in liquor room at the end of the night.
4. All bottle labels faced forward on shelves.
5. All wine bottles label up on rack.
6. No open containers of mixes or juices -use caps, lexan lids, Saran wrap,
etc, to cover containers.
7. Always wash out mix and juice containers before making new batch.
8. Wipe up all spills immediately.
9. Lock door as soon as you are finished with open duties, or when we open,
whichever comes first. The walk - in should be locked all day and night
unless you are in there.
10. Keep covers on all juices and mixes.
11. Eating or drinking juices etc. behind the bar is not allowed.
12. Juices are not free to bar or wait staff - ½ price, and on a check before
it is served.
13. Please do not leave the lower bar unattended when we are open.
14. Making drinks so that juice/soda pour over the rim and down the glass is
a waste, and poor service for the guest.
15. Pour tests, with the graduated cylinders, are to be done before every
shift. Test sheets and cylinders are in the office.
16. Bar cleanliness is everyone’s responsibility, and if needed, the closing
bartender will assist the barback in this task so that the bar is clean every
day. Some items that have been neglected include blender bases, flash bender
cup holder lips, coffee hot plates, ice cream scoop holder, garnish pans
(should be washed in soapy water at closing) and bar top.
17. All juice containers, including open margarita mixes, should be
refrigerated at closing. The fruit flies are invading at night.
18. All wine bottles need corks; all juices and mixes need caps.
19. Cover ice cream with Saran Wrap at closing to avoid ice crystals.
20. Please introduce the managers to as many guests as possible. Knowing
them by name is part of guest service, and we know from “Cheers” that “people
wanna go where everybody knows your name”.
21. Cash drawers should be closed immediately following every transaction.
Please do not leave cash drawers open.
22. No changing tips into drawers.
23. Please do not allow wait staff to eat garnishes or drink juices in
service area.
24. The night before clean up, all pour spouts should be soaked in hot water,
and replaced the morning of clean up. Separate liquor and liqueur spouts.
25. Do not place full bus tubs, cases of beer, or anything else on top of the
lower bar. Take the tub to the dish area and put away beer a.s.a.p.
26. Please, no arguing, complaining, or anything else that would show an
angry face behind the bar in front of guests. Smiling faces are welcome.
27. The beer towers need to be shiny every day.
28. Spill mats need to be soaked weekly in hot soapy water, with ½ cup bleach
added per gallon of water. Mats need to lay flat, so an A- or B- lexan is
best. Sunday night is a good night for this. The other nights, the mats
should be rinsed in hot soapy water at closing and left upside-down to dry.
Folding or bending the mats to soak them in a bus tub or sink will ruin them,
as they will curl up.
29. The containers with cut celery should be filled with water. Never throw
away any celery stalks or pieces. They are to be given to the kitchen manager.
30. Left-over cut lemons should be placed in the service bar walk-in at
closing, and used by the bar and wait staff to set up in the morning. The
newest cut lemons will be stocked in the beer walk-in.
31. Service bartenders and barbacks need to use the wine requisition sheet
hanging in the service bar. All bottles sold to the wait staff or pulled to
one of the bars need to be entered.
32. The beer tap lines in the walk-in will be labeled with plastic tape to
avoid tapping the wrong keg line. Also, at opening time about ½ glass needs
to be poured off each tap to chill the outer housing, as this beer at the end
of the line will be warm.
33. Please do not count your tips before checkout. Count them after checkout
is completely finished, or in another location. The AM crew should not change
tips into PM drawers. On location, the manager will buy some dollar bills
from you for us to use. Most often your bank will service you. You are not
allowed to cash your tips into a drawer.
34. A manager must approve all schedule changes.
35. “ Wrist” action- cutting off the pour after 1 oz. liquor (or recipe) will
eliminate over-pours and waste. A few of you have a nasty “tail” of liquor
trailing off from the glass, across the spill rubber, and sometimes dripping
into the ice. These increase liquor costs, looks sloppy, does not increase
your tips, and makes guest think they’re being cheated out of liquor.
GENERAL POLICIES
1. There is no drinking of any alcoholic beverages allowed behind the
bar. If a guest offers to buy you a drink, thank them politely, but
explain to them that it is against house policy.
2. No smoking is allowed while you are on the clock. In some situations, it
is allowed in designated areas only. Sanitation regulations require you wash
your hands after smoking and before returning to work.
3. Chewing gum and eating are not permitted behind the bar.
4. Always use an ice scoop to fill a glass with ice. Always use a fresh glass
for reorders.
5. If you break a glass in the ice bin, empty all the ice and wash the bin
thoroughly. Wipe dry, looking for any glass slivers. Never use the ice from
a bin where a glass was broken.
6. Know the well liquors and how they are arranged in the speed rail. Know
the back bar liquors and also where they are located on the back bar.
7. Know your equipment. Be able to change a syrup box, a beer keg, and a CO2
tank.
8. Try not to turn your back on a guest until you have served him or her.
9. No free drinks will be given away unless approved by a manager. All comped
drinks should be rung up and immediately initialed by a manager. It is your
responsibility to see that this is done.
10. Carry a lighter at all times to light your guest’s cigarettes whenever
possible.
11. Ring up all drinks immediately after making them. DO NOT run tabs in your
head or with “hash marks”.
12. Always be sure to wash your hands after going to the restroom.
13. Off duty employees in the bar area will conduct themselves as, and be
treated as, any other guest in the bar. However, non-employees will always be
served first.
14. Always check identification of anyone who appears to be under 30.
15. Constantly clean ashtrays, two-butt maximum.
16. Keep the bar area clean.
17. Always return bottles to their proper area, your fellow bartender should
never lose time trying to find a bottle.
18. Always replace a bottle when you empty it.
19. Keep glassware clean, check rims for lipstick and never touch the rim of
either a clean or dirty glass.
THINGS BARTENDERS SHOULD NEVER DO
• Never leave a dirty blender.
• Never leave the ice cream scoop in the ice cream container.
• Never scoop ice with glassware.
• Never drink while on duty.
• Never overfill a glass with mix as it weakens the drink.
• Never come to work with a wrinkled uniform or dirty shoes.
• Never smoke behind the bar.
• Never go to back of house unless on duty.
• Never serve an intoxicated person; remember you could be responsible for
what happens to them.
THE BASICS
Before you are ready to serve a drink, you must realize that you will need to
be able to do the following:
1.DRINK ORDERS - Read drink orders to determine what drinks are to be made.
The remote printer will generate a small piece of paper called a “chit” that
will list the drink order, as well as properly price the drink on the guest
check.
2.GLASSWARE - Choose the correct glass to put the drink in. When you are
learning the recipes, it will be helpful to refer to the standard glassware
sheet in this manual. A picture of each glass that you will be using is
shown, and an explanation is given as to which drinks are served in each glass.
3.RECIPE - Make the drink according to its recipe and portion. It will be
easier to learn all the different drinks if you understand that many are
basically the same with only an ingredient or two changed. Remembering the
category that each drink falls into will be beneficial. As well as knowing
“how” to make a drink, you should know the “why” of the drink mixing. You
should know what principle to follow and what pitfalls to avoid in mixing good
drinks.
BASIC MIXING RULES
1. Always use good quality ingredients.
2. Make certain that your glassware is clean.
3. Follow standard recipes.
4. Always measure.
5. A dash is a dash. Use caution.
6. Mix thoroughly.
7. Stir briskly.
8. Strain cocktails properly.
9. Use fresh, clean ice in each drink.
10. Wash fruit before cutting.
11. Use only fresh fruit for garnishes.
12. Garnish drinks properly.
13. Chill cocktail glasses.
14. Pre-heat glassware for hot drinks.
15. Wash and rinse mixing utensils after making each drink.
CALLING ORDERS
1. Call working drinks first.
2. Working drinks are those drinks that require more than a two-step process,
such as blended drinks, ice cream drinks or frozen drinks.
3. Tropical drinks are considered working drinks.
4. Call shots, chilled and blended drinks second.
5. Call highballs in this order: Vodka
Gin
Rum
Scotch
Bourbon
Tequila
6. Call beer and wine last.
7. Sparkling waters last.
STANDARD POURING PROCEDURES
A. Standard Pour: 1-1/4 ounces.
B. Martini-type drinks: 2 ounces of desired liquor.
C. 2-liquor drinks: 1-1/4 ounces base liquor, ¾ ounces secondary liquor or
liqueur.
D. 3-liquor drink: ½ ounce of each stated liquor.
E. “Rocks”: 1-1/2 ounces of desired liquor.
F. Cordials: 2 ounces of desired liquor.
G. Doubles: drinks ordered as doubles will be poured as twice the single
measure.
H. Dash: less than ¼ ounce.
I. All sherries, Dubonnet: 2-1/2 ounces.
J. Coffee drinks: 1-1/4 ounces total.
K. Wines: 6 ounces.
L. Draft: 12 ounces plus ½ head.
COCKTAIL MIXING
Ask your trainer to demonstrate each of these mixing terms.
1. Icing
When filling your glassware with ice, always overfill and pack the glass.
This will use less mixer and your guest will receive a perfect cocktail.
2. Pilsner Chilling
If your unit uses Pilsner glasses for beer, then you will be required to
chill this glass.
3. Blended Drinks
When flash blending cocktails, do not place ice in the mixing
tin. Flash
blending with ice can water down a cocktail.
4. Liquor Added First
Always add the liquor first for any cocktail. Mixers are always last.
5. Stir & Strain
Up Cocktails are the only drinks where ice is added to the
mixing tin
or glass before mixing, this will chill the drink before
staining. Up
Martinis and Manhattans should always be chilled in a mixing
glass.
(Metal changes the flavor of some liquors).
6. Muddle
This is a tool which is used to crush fruit so the juice can flavor a
drink. (Ex: Old Fashion)
7. Layer
A process of pouring liquors of different thickness into separate
distinct
layers. (Ex: B-52)
A. Always pour thickest liquor first.
B. Place the tip of a bar spoon touching the first liquor. Slowly pour the
second liquor over the bottom of the spoon.
C. Following Step B, pour all remaining liquors.
8. Press
A cocktail with equal parts soda and ginger ale or lemon-lime
soda.
9. Stoned Sour
Equal parts OJ and sour mix.
10. Neat
A drink without ice.
11. Float
Pouring liquor on the top of a mixed drink so that it floats on top.
(Ex: Singapore Sling).
12. Top
Adding additional liquor to a cocktail often at request of the
guest.
CLASSIFICATION OF DRINKS
The following describes the basic types of drinks. Once you understand these
definitions, every drink will fit into one of these classes:
Rocks A “rocks” drink is a drink made with one specific liquor over
ice with
no mixers. “Rocks” drinks contain 1 ½ oz. of liquor. Use
a “rocks”
glass.
Highball A “highball” drink is a drink made with one specific liquor over
ice
with a mixer from the soda gun. “Highball” drinks contain
1-1/4 oz.
of liquor. Use a “highball” glass.
Juice A “juice” drink is a drink made with one specific liquor over
ice with a
juice mixer. “Juice” drinks contain 1-1/4 oz. of liquor.
Cream A “cream” drink is a drink made with one specific liquor over
ice with
half-n-half, cream, or milk. “Cream” drinks contain 1-1/4
oz. of
liquor. Use a “rocks” glass.
2 Liquor A “two liquor” drink is a drink made with two or more liquors
over
ice, with or without a mixer. “Two Liquor” drinks contain
differing
amounts of liquor. No specific glassware is used.
Frozen “Frozen and ice cream” drinks are drinks made with one or more
Ice Cream liquors, and/or ice cream and blended in a blender. “Frozen and
ice cream” drinks contain differing amounts of liquor.
Use a 14 oz.
tumbler.
Coffee A “coffee” drink is a drink made with a liquor, liqueur, or a
combination of both, with coffee. “Coffee” drinks
contain differing
amounts of liquor. Use a pre-heated “Irish coffee mug”.
All coffee
drinks are topped with whipped cream.
Shooter A “shooter” is a drink made with one or more liquors or
liqueurs,
with or without a mixer, chilled or room temperature,
served without
ice. “Shooters” contain differing amounts of liquor.
Use a “rocks”
glass. Chill the glass if it is a chilled “shooter”.
Use a “sherry” glass
if it is layered “shooter”.
Cordials “Cordials are liqueurs (beverages flavored with fruit), fine
brandies,
or cognac. “Cordials” contain 16 oz. of liquor. Use a
“sniffer”.
DEFINITION OF DEGREES OF LIQUOR
When working with liquor, there are four different degrees of liquor quality.
They are referred to as:
“Well” A liquor referred to without the name of a brand. These
liquors are
our “house” liquors.
“Call” A term used to specify a name brand of liquor that is of
higher
quality than “well” liquor, but not as expensive to
produce as
“premium” liquor.
“Premium” A term used to specify a name brand of liquor that is of higher
quality and more expensive to produce.
“Super A term used to specify a name brand of liquor that is of highest
Premium” quality and most expensive to produce. “Super Premiums” are
brands of liquor whose quality exceeds all others.
INCORRECT DRINKS
Occasionally, you will make a mistake: an order might be misunderstood by you
or a server, or a guest might not like the way a drink tastes.
Handling Procedures:
1. All incorrect drinks are saved until a manager can view them.
2. List the drink on a daily “comp spill tab” to be comped at the end of your
shift.
3. If the guest did not like the way the drink tasted, (if the drink was
served over the bar) or the server (if the drink was from the dining room)
should ask the guest what it is about the drink that he or she does not like.
We do not want to repeat this mistake. If the guest does not care for the
taste, ask how they would like the drink to be made.
4. Remember, always be courteous to our guests who may change their minds or
may be dissatisfied with a drink.
BEER INFORMATION
With the increased interest in both Domestic and Imported Beers throughout the
United States, the greater the variety of beers you offer will help you draw
your Guests’ attention. Your basic knowledge of beer and its various
components will help you sell more beer as well as inform your Guests more
about beer and food.
Water
Each beer you serve will most likely contain at least 85% water. The quality
of water used will have a great effect on the finished product. This is why
certain areas of the world are known for the quality of their beer (i.e.
Pilsen in Czechoslovakia, Munich in Bavaria, and Colorado Spring water for
Coors). However, most beers use water that is treated to produce a purer
product.
Barley Malt
Malt is germinated Barley, either grown by or purchased by the brewery. The
typed of beer made will be decided by the treatment of the malt at the
brewery. The longer the malt is roasted, the darker the beer.
Hops
Hops is a plant grown specially for brewing beer. Hops add aroma to the beer
and also a certain bitterness is added as well.
Adjuncts
These are any additional ingredients added by the brewery for flavor. Corn
and rice are two of the most common adjuncts used.
BEER STYLES
Lager Account for about 90% of all malt beverage production in
the
United States. Light bodied with little
aftertaste. Ex: Budweiser
Pilsner “Hoppy” flavor, light body and light color. Originated
in Pilsen,
Czechoslovakia. Ex: Pilsner Urquell
Ale Amber “Hoppy” flavor makes beer more bitter than lager. Ex:
Anchor
Color Steam, Bass Ale
Dark Beer From malt that is toasted to a darker color than normal.
Ex: Beck’s Dark
Stout Dark and heavy with a distinct malt character. Produce
a thick,
foamy head. Ex: Guinness Stout
Beer is a brewed and fermented beverage made from malted barley and other
starch cereals, to which hops has been added for flavor. During fermentation,
the yeast sinks to the bottom; hence beer is a “bottom fermentation” brew.
Liquor Beer
It is important in the beverage industry to understand the various terms so
there may be no misconceptions or confusion. The definitions that follow are
important because they are the basic elements upon which greater understanding
can be built.
Alcohol: A volatile, colorless liquid with a highly refined odor, obtained
through the fermentation of a liquid containing sugar. There are many types
of alcohol, but ethyl (ethanol) is the best known and of most concern to us,
as it is the principal alcohol found in all alcoholic beverages.
Alcoholic Beverage: Literally, any potable beverage containing from ½ to 75 ½
percent ethyl alcohol by volume is an alcoholic beverage. However, for
taxation purposes, Federal and State governments have set certain definite
standards as to what constitutes an alcoholic beverage. Whereas beer
containing as little as 2 percent alcohol are taxable, certain bitters (i.e.
Angostura, used in the Manhattan and Old Fashion) and medicinal compounds,
which often contain upward of 40 percent alcohol, are not taxed because they
are not considered alcoholic beverages.
All alcoholic beverages fall into one of three basic categories:
1. Fermented beverages that are made from agricultural products such as
grains and fruits and have alcoholic strengths ranging from 4 to 14 percent.
2. Distilled or spirit beverages which result from 8 pure distillation of
fermented beverages.
3. Compounded beverages that are made by combining either a fermented
beverage or a spirit with flavoring substances.
Fermentation
Alcohol is produced from sugar or from a product that can be changed into a
sugar. Once sugar is present, it can be transformed into alcohol by the
natural process of fermentation.
Essentially, fermentation is the result of chemical changes in which a
molecule of sugar is split into two molecules of ethyl alcohol and two
molecules of carbon dioxide gas. The gas escapes into the air and the alcohol
remains. The metamorphosis that takes place is similar to that which changes
milk into cheese. Nature provides its own chemical agents to see that the job
is accomplished efficiently in each case. The agent in fermentation is yeast.
Yeast, a living plant organism capable of self-reproduction, has many
individual strains, a number of which have been identified and given
scientific names. For instance, the yeast in grape juice, whose job it is to
change the juice into wine, is called Saccharomyces.
It might be said that transforming grape juice into wine by fermentation could
be left entirely to nature without any interference from man, except in the
case of sparkling, fortified, or other such wines. And this is true, up to a
point. Grass grows quite naturally in the field in a wild state, but is takes
constant care to make an attractive lawn. Wine allowed to ferment upon its
husks will draw color from the skins, if they are those of black grapes. But
if left too long, it will also draw from the pips, and stalks, and more of the
unsuitable acids, which would prove objectionable later. It is man’s job,
therefore, to control fermentation, leaving most of the work to the yeast.
In the fermentation of wine, sugar is naturally present in the form of grape
sugar in the grape juice. It is also present in other fruits, most
particularly in sugarcane, whose juice, when properly treated, gives us the
sugar we use in our coffee and, as a by-product, molasses, which when
fermented produces the alcohol we distill off and call rum.
Alcoholic beverages are often obtained from basic ingredients that contain no
natural sugar but that are rich in starch, such as grains, cereals, and
potatoes. This is possible because, under the proper conditions, the starches
can be converted into sugar (maltose and dextrin) by the action of diastase
(amylase), which is the principal enzyme contained in malt (usually barley
malt.) Once the sugar is there, the yeast enzymes finish the job of
fermentation.
Distillation
The essence of the principle of distillation is this: alcohol vaporizes
becomes a gas at a lower temperature than water. The boiling point of water
at sea level is 212-F. Therefore, if heat is applied to a liquid that
contains alcohol, and the temperature is kept below 212-F, the alcohol may be
separated from the original liquid. If, at the same time, an apparatus is
used whereby the alcohol vapors are gathered and not allowed to escape into
the air, it is possible to re-condense them into liquid form. The result is
an alcohol of high purity. This sounds simple and so it is, if one wishes to
produce alcohol, but if one is trying to produce a potable alcoholic beverage,
the problem is more difficult and, if the product is to be a fine one, more
delicate.
LIQUOR AND LIQUEUR REFERENCE
A spirit is a potable alcoholic beverage obtained from the distillation of a
liquid containing alcohol. Spirits can be distilled from anything that can be
induced to ferment, anything containing sugar can be turned into alcohol.
Once the principles of distillation are applied, nearly all of the alcohol may
be separated from the liquid. In this process, however, it is inevitable that
certain other matters will also be separated and it is these congeners or
impurities that give spirits their distinct characteristics, usually after the
spirits have been aged or matured in wood and the congeners have fully
developed. Spirits are many and it is important to classify and define them.
Whiskeys and Liquors are distilled from various grains, vegetables and fruits.
The differences in flavor result form the grain used, the aging process,
and/or the addition of flavoring agents.
Brandy is a potable spirit, often aged in wood, obtained by distilling wine or
a fermented mash of fruit. Examples are Cognac, Armagnac, Spanish brandy,
Greek brandy, American brandy, Kirsch or Kirschwasser (cherry brandy),
Calvados or Applejack (apple brandy), and other fruit brandies.
Brandy is made from fruit rather than grain. Most brandy is made from a
mash of grapes, but there are many other fruit-flavored brandies. It is
carefully aged in new oak barrels, sometimes for many years.
Cognac is brandy produced and bottled in the Cognac Region of France.
Whiskey is a spirit, suitably aged in wood, usually oak, obtained from the
distillation of a fermented mash of grain. Examples are Scotch whiskey, Irish
whiskey, Canadian whiskey, Rye whiskey and Bourbon whiskey.
Whiskeys are distilled from a fermented mash of grain:
Bourbon is made from at least 51% corn and aged in charred oak barrels.
Corn Whiskey is made from at least 80% corn.
Rye Whiskey is made from at least 51% rye and aged in charred oak barrels.
Blended Whiskey is a mix of whiskeys and neutral spirits. It is light and
mild.
Scotch is distilled from a barley mash. The barley is first dried over a peat
fire which causes its characteristic smoky flavor.
Irish Whiskey, also made from barley, is similar to scotch, except that the
barley is dried in kilns and lacks the smoky flavor.
Rum is potable spirit, suitably aged in wood, obtained from the distillation
of a fermented mash of sugarcane juice or molasses. Examples are
Jamaican, Demeeraran, Barbados, Martinique, Puerto Rican, Haitian, etc. Rum
is made
from the mash of sugar cane.
There are two distinct types:
1. Puerto Rican rum is light and dry.
2. Jamaican is heavy and pungent.
Tequila is made from the maguey cactus of Mexico.
Gin is a flavored beverage obtained by re-distilling a high-proof spirit in
the presence of juniper berries and other flavoring agents. Examples are
English London Dry and Old Tom gins, Genever (Schiedam or Hollands) gin,
American gins, and fruit-flavored gins, not to be confused with Sloe Gin,
which is not gin at all. Gin may be made by adding essential oils of juniper
berries and other aromatics for its distinctive flavor.
Vodka made in America is neutral spirits so distilled, or so treated after
distillation with charcoal or other materials, as to be without distinctive
character, aroma, taste, or color. If flavoring materials are added to the
distillate, the vodka is usually characterized with the name of the flavoring
material used. Vodka made elsewhere may have some color, flavor, or aroma as
with Russian and Polish vodkas. Vodka, originally made from potatoes, is now
usually distilled from a grain mash. It is filtered through charcoal to
produce a flavorless, odorless liquor.
Liqueurs and Cordials are flavored beverages whose flavor is obtained by
infusion or by distillation of the flavoring agent, to which is then added
simple syrup for sweetening. They may be artificially colored, if so stated
on the label. All cordials or liqueurs are sweet. Generic types such as
menthe, cocoa, anise, blackberry, curacao, triple sec, etc. are produced in
many countries. In addition, there are a large number of proprietary
specialties that have earned international popularity, such as Benedictine,
Chartreuse, Drambuie, Galliano, Southern Comfort, Kahlua, Tia Maria, etc.
Potable spirits, obtained from basic materials, have different trade names.
The factors that make them different from one another are the matters, aside
from alcohol, that are necessarily distilled out with the alcohol, the
flavoring elements, the small amounts of alcohol’s other than ethyl, and the
solids and minerals, which differ in fruits, grains and sugarcane.
If in distillation the separation could be carried out where only the alcohol
is removed, the resultant spirit would be pure, or absolute, alcohol of 200
proof. Commercial distillation results in a “constantly boiling mixture” that
never goes above 192 proof or 96 proof. To achieve 200 proof, or 100 percent
alcohol, a dehydration procedure would have to be carried out in the
laboratory. Such a spirit would be the same, whether obtained from fruit,
grain or molasses, and would have no character whatsoever. We are not
concerned here with such a pure spirit, in fact, for all practical purposes, a
spirit of 190 proof is sufficiently neutral for blending and such spirits are
used by the trade daily. The trade term for them is neutral Spirits or
cologne spirits.
Newly distilled spirits, whether obtained from fruit, grain, molasses, or
other raw materials, are colorless, have little character, and are quit
similar. When the freshly distilled spirit flows from the still, it is
colorless and has a sharp, pungent, alcoholic aroma and sharp taste. If
distilled out at 180 proof, it would be difficult for any but the experienced
distillers to differentiate among distillates of grain, fruit (grape) or cane.
When the spirit is distilled out at a lower proof, it contains more congeners
and naturally has more character. Such a spirit, upon maturing in wood,
undergoes certain changes in its composition that develop its flavor and
character.
Once the spirit is placed in glass and sealed against air, no further change
takes place. But as long as it is in wood, there is constant change and
improvement brought about by the oxidizing effect of the oxygen in the air on
the alcohol.
LIQUORS & LIQUEURS
Absolut Vodka
A premium Vodka from Sweden.
Amaretto
Aromatic liqueur made from almonds of apricots steeped in aquavite, a fusion
of alcohol. One of the best-selling cordial flavors.
Amaretto-Di Saranno
An almond and apricot liqueur.
Apricot Liqueur
Sweet, rich liqueur with the flavor and aroma of fresh, ripe apricots.
Sweeter, full-bodied and lighter proof than apricot brandy. Use in Apricot
Sours.
B&B
A proprietary liqueur; 86 proof This is actually a prepared cocktail
consisting of Benedictine and Brandy. It is served in a 22 oz. Brandy Snifter.
Bacardi, Silver
A Puerto Rican Rum; 80 proof
Bailey's Irish Creme
A blend of Irish whiskey & fresh cream.
Banana Liqueur
Required Brand: Leroux. It is used in the Frozen Banana Daiquiri, Banana Boat,
Banshees.
Beefeater
An imported English Gin.
Bombay
An imported English Gin.
Canadian Club
A blended Canadian Whiskey. Call item. It is also know as C.C.
Curacao
Orange character from the peel of bittersweet green oranges grown on the Dutch
island of Curacao in the Caribbean. Clear amber, like triple sec, but
slightly sweeter and more subtle orange flavor and lower proof.
Curacao, Blue
A colored orange Curacao (see above). It is used strictly for coloring such
as in the Blue Passion.
Cutty Sark
A Scotch
Dewar's
A Scotch
Drambuie
Liqueur produced in Scotland by blending Scotch whiskey with heather honey,
Herb's and spices.
Finlandia Vodka
A premium imported Vodka from Finland.
Frangelico
An Italian hazelnut-flavored liqueur, with
berries and Herb's added.
Fruit Liqueurs
Flavor and aroma of fresh ripe fruit identified by product name (apricot,
blackberry, etc.). Lower proof and sweeter than companion fruit-flavored
brandy.
Always the color of the fruit.
Fruit-Flavored Brandy
Flavor and aroma of selected ripe fruit identified by fruit type. Higher in
proof and drier than companion liqueur. Always the color of the fruit, and
always 70 proof.
Galliano
An Italian liqueur; rich, sweet; natural flavorings of seeds, Herb's and
spices.
Glenlivet or Glenfiddich
A premium imported Scotch.
Godiva
Rich Chocolate liqueur made with Godiva chocolate from Belgium.
Goldschlager
Cinnamon-flavored schnapps with tiny gold flakes suspended in the liquid.
Grand Marnier
Classic Cognac-based orange liqueur from France. Flavor and bouquet from
peels of wild, bitter oranges.
J&B
A Scotch
Jack Daniels, Black Label
A Tennessee Sour Mash Whiskey which is manufactured by a special charcoal
filtering process. This is a premium brand.
Jagermeister
From Germany, distinctive flavor blend of 56 roots, herb's and fruits.
Jim Beam
A Kentucky Bourbon.
Johnnie Walker, Black Label
A fine 12 year old Scotch, heavy-bodied. Premium brand.
Johnnie Walker, Red Label
A good 8 year old Scotch, heavy-bodied.
Jose Cuervo, Gold
White Tequila which has been aged in oak vats for four years. Gold Tequila is
the ”cognac" of the tequilas.
Jose Cueryo 1800
A deep gold, smooth tequila (premium).
Kahlua
A coffee liqueur from Mexico. Best selling liqueur in the U.S.
Malibu
Blend of white rum and coconuts.
Myer's Planter's Punch Rum
A heavy-bodied, pungent flavored, very dark Jamaican rum. It has a more
pronounced molasses flavor than the Lemon Hart Jamaican. It is used in
Planter's Punch and is used in a few other drinks such as the "Zombie."
Peach Liqueur
Required Brand: Leroux. It is used primarily in the Frozen Peach Daiquiri and
the Peach Fuzzy.
Remy Martin V.S.O.P.
A very fine cognac with a subtle aroma and superbly smooth and mellow taste.
V.S.O.P. is a traditional designation meaning "Very Special Old Pale."
Rumpleminz
A I 00 proof peppermint schnapps.
Sambuca
Clear anise-flavored liqueur. Recently introduced in a dark, blue-black
color, known generally as black sambuca.
Schnapps
Semi-dry liqueur produced mainly in Europe in many flavors, e.g., peppermint,
peach, orange.
Seagram's Seven
An American blended whiskey.
Seagram's VO
A good Canadian blended whiskey.
Sloe Gin
Tangy fruity flavor resembling wild cherries, made from sloeberries.
Southern Comfort
High-proof American liqueur with Bourbon whiskey base. Formula is undisclosed.
Stolichnaya
An imported vodka from Russia. A premium brand.
Strawberry Liqueur
Required brand: Leroux. This is used in the Frozen Strawberry Daiquiri and
the Sock-It-To-Me-Strawberry.
Tanguery
A very good English gin.
Tia Maria
A Jamaican coffee liqueur. It is not as sweet and syrupy as Kahlua. It is
usually served in a cordial glass or over ice, but it mixes well in both cream
and coffee drinks.
Triple Sec
Clear, orange-flavored liqueur, drier and higher proof than curacao.
V. 0.
A call Canadian blended whiskey.
Wild Turkey 101
An 8 year old 101 proof Kentucky bourbon.
Premium brand.
Yukon Jack
I00-proof Canadian liqueur, whiskey-based with Herb's and orange peels.
BAR TRIVIA
The Aperitif Cocktail - one to be taken before a meal as a stimulant to the
appetite and an aid to digestion.
What function should an aperitif cocktail serve?
I. It must wet the appetite, not dull it. (This eliminates a host of over-
sweetened, over-egged, over-creamed concotions).
2. Stimulate mind as well as appetite - please the senses.
3. Pleasing to the eye and to the palate.
4. Sufficient alcoholic flavor - not an atomic bomb.
5. Must be well iced for sufficient chilling.
Cocktails must contain two distinct types of ingredients and may, but not
necessarily, contain a third. They are:
1. Base
2. Modifying, smoothing, or aromatizing agent.
3. Special flavoring and coloring ingredients.
BASE - Fundamental and distinguishing ingredient of the cocktail and should
comprise at least 50% and usually more.
Normally the base will consist of a single spirituous liquor and this one
liquor, being the distinguishing and predominant ingredient, determines the
fruit of cocktail. Thus we have gin cocktails, such as the Martini; whiskey
cocktails, such as the Manhattan; rum cocktails, such as the daiquiri, and so
on. Within certain limits, it is possible to combine two (or more) liquors as
a base. For example: rye and bourbon whiskeys, while different in flavor,
have the same essential characteristics and may be used interchangeably or in
combination as a base. Gin and white rum also blend very satisfactorily.
MODIFYING AGENT - It is this ingredient, in combination with the base, which
characterizes the cocktail. Its function is to smooth down the biting
sharpness of the raw liquor and, at the same time, add character to its
natural flavor. The flavor of the modifier itself should never predominate,
but should always remain submerged.
There are three classes of modifying agents:
1. Aromatics - vermouth, bitters, Dubonnet, Amer Picon.
2. Fruit Juices - orange, lemon, lime, etc. with or without sugar.
3. Miscellaneous - "smoothing" agents such as sugar, cream, eggs, etc.
LIQUOR COST
Liquor cost can be defined as the amount of money it costs to make a drink.
This amount is always calculated as a percentage of total liquor sales.
Example: If your restaurant’s Liquor cost is 20% then 20 cents of every
dollar of sales pays for the restaurants liquor products. Ask your trainer
for your units current liquor cost. Liquor cost is a direct reflection of
your job performance.
LIQUOR COST VS. POURING
A bartender can affect liquor cost through pouring methods.
When you over-pour or pour more liquor than the recipe book specifies, it costs
more to produce a cocktail. Liquor cost goes up! (A Bad Deal!)
When you short pour or pour less liquor than the recipe book specifies, it
costs less to produce a cocktail. Liquor cost goes down, but your guests go
to another bar. (A Very Bad Deal!!!)
Always pour the exact amount of liquor specified in the bar recipe book. You
will not over or under-pour if you practice.
LIQUOR WASTE FORM
This form tracks drinks that were not sold because of spillage (All other
drinks are comped). Every cocktail that is not sold must be recorded on this
control form. (Ask your trainer for a copy of this form and the procedures for
its use.)
LIQUOR RESTOCKING PROCEDURES
All Liquor is normally restocked by the bar back. If the bar back is
indisposed, it is the bartenders job to approach a management member and
restock themselves
CLEANING AND STORAGE OF GLASSWARE
The first key ingredient in your cocktail's flavor is sight. Your guests
drink with their eyes first. This means your glassware must be spotless.
The 3 Compartment Sink
Many of our bars have sinks to wash glassware. You are responsible for t he
correct set up of these sinks.
1. The first sink must have a set of brushes; and it is filled with hot, soapy
water. Ask your trainer or read the soap container for the exact AMOUNT of
soap needed.
NOTE: Do not use an oil-based soap. (Ex. Home Use Type)
2. The second sink must contain cold clean rinse water.
3. The third sink must contain warm water mixed with sanitizing chemical. Ask
your trainer or read the sanitizer container for the exact amount of chemical
needed.
Cleaning Glassware
1. Thoroughly clean each glass in the fast sink.
2. Rinse each glass twice holding it by the base.
3. Dip each glass in sanitizing water for a minimum of one minute.
4. Let each glass dry upside down on a perforated platform or bar matting.
NOTE: Never towel-dry your glasses because many towels contain
detergents.
5. Be sure to check the sanitizer strength with litmus test strips. (Ask your
trainer and change the water frequently.).
Remember:
I. No oil base soaps.
2. Try to avoid washing beer mugs with dish-ware.
3. Your guests want beer clean glasses.
GLASSWARE HANDLING
1. Practice handling each glass. You want to be able to hold and "ice"
several glasses at one time. Example: Pick up and ice 3 highball glasses in
one hand.
2. Ice all your glasses at one time, and place them in order of the tickets.
3. Place the finished drinks in the order that they're written on the ticket.
The first drink written on the ticket is placed closest to the salesperson.
4. Your finger is not a part of the beverage, and should never be put on or
over the rim of the glass.
FRUIT CUTTING
Wash all fresh fruit and vegetables thoroughly with cold water.
General Guidelines
1. Bring all needed material to your work area, Knife, cutting board, labels,
containers, etc.
2. Ask your trainer for garnish par levels
3. Select a fruit and cut according to specifications.
4. Place the garnish in the appropriate storage container.
5. Label each container with the name of the product the date and your
initials.
6. Ask your trainer for the proper storage place.
Always cut fruit on a cutting board. Store cut fruit refrigerated until
needed.
Garnish Specifications
1. Oranges: Cut off the ends (core top and bottom) of orange, then cut in half
from end to end. Lay on side and cut into fruit about I inch deep from end to
end. Turn over and cut 3/8" slices from side to side. Put into a plastic
container and repeat process until your par level is filled. Label container.
2. Celery: Cut 3/4" off base of stalk. Stalks should separate into sticks.
Trim off leafy parts and cut the sticks into two 4"-6" pieces. At this point,
wash celery thoroughly. After all celery has been cut and washed, place it
into a container of ice water (for serving) with the remainder going into a
plastic container filled with ice water. Label container.
4. Lemon Wedges: Slice lemon in half (from end to end). Cut a I " slit across
middle of pulp about 1/2" deep. Cut each half into 3 even wedges cutting from
end to end. Repeat process until par level has been filled. Put into a
container and cover with a lid. Label container.
5. Lemon Twists: Cut the ends off both top and bottom of lemons. With a
paring knife (a steak knife is suitable if a paring knife isn't available),
cut into the lemon from end to end, just deep enough to go through the rind.
Cut strips about 1/4" thick all the way around the lemon, keeping it intact.
Repeat process to fil.1 par levels and put in container with lid. Label
container.
6. Lime Wedge: Refer to lemon wedge procedure.
7. To make a flag:
a. Stick sword through cherry (to sword handle) and rind of fruit, into pulp,
running parallel to slit.
b. Flags should be made to order and placed on glass edges; not in glass.
BOTTLED WINE SERVICE
There are certain traditions to wine service; once the basics are learned,
traditions can be broken to achieve s
Share on Facebook | 
Save to del.icio.us 
Re: bar duties handbook/opening & closing duties post later - 2005.08.07, 18:26 - beans 