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BARTENDING NC II

CORE COMPETENCIES

 CLEAN BAR OPERATIONS

 OPERATE BAR
 PREPARE AND MIX COCKTAILS AND NON-ALCOHOLIC
CONCOCTIONS
 PROVIDE BASIC WINE SERVICE

ELECTIVE

 PREPARE ESPRESSO
 TEXTURE MILK
 PREPARE AND SERVE COFFEE BEVERAGES

PREPARED BY: M.BHEL

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DEFINITION OF TERMS
1. APERITIF - is any drink taken before meals, to improve your appetite

2. AFTER DINNER DRINK (COCKTAIL) - a mixed drinks that are basically sweet
and/or creamy in taste and are usually served after a meal

3. BREWING -a stage in making beer in which worth is boiled with hops

4. BUSBOY - refers to the dining room helper and runner, title given to a Food and
Beverage Service Attendant, National Certificate I

5. BUSSED OUT - taking out soiled plates/dishes from the dining area to
dishwashing area

6. CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the supervisor

of The Food and Beverage Service Attendant, also refers to Food and Beverage
Service Attendant, National Certificate Level I.

7. COCKTAIL - is a well-mixed drink made up of base liquor, a modifying ingredient as a

modifier and special flavoring of coloring agents. It is usually an aperitif taken at
leisure before a meal to whet the appetite.

8. COMMIS - refers to the category according to the extent of difficulty and complexity of
skills and knowledge required for the job.

9. COMMUNICATION - the transfer of ideas through verbal and non-verbal

communication

10. CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with natural flavor’s

11. DISH OUT - food taken from the kitchen to the dining area

12. DISTILLATION - a process involving continuous evaporation and condensation of

liquid wherein higher alcohol content could be obtained

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13. FERMENTATION - an action of yeast upon a sugar in solution, which breaks
down the sugar into carbon dioxide and alcohol

14. FLAMBE’ - flamedwith spirit or liqueur

15. FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the workers assigned in
the service of food and beverage to the guests, also known as waiter.

16. GARNISH - an ingredient which decorates, accompanies or completes a dish. Many

dishes are identified by the name of their garnishes

17. HIGHBALL DRINK - is a tall drink consisting of a shot of specified spirit with mixers
such as sodas, water, etc. serve with cube ice in a highball glass

18. LEVEL / CLASS - refers to the category according to the extent of difficulty and
complexity of skills and knowledge required of the jobs.

19. LONG OR TALL DRINK - is a mixed drinks that are served in tall glasses

20. MENU - a list in specific order of the dishes to be served at a given meal

21. MISE EN PLACE - French term for “put in place” having all ingredients in ready to
use. Preparation before service

22. PRE-DINNER - short mixed drinks that are basically dry in taste and are usually
served before a meal to wet the appetite

23. SPIRITS - are drinks obtained by distillation after fermentation from vegetables,
grains, fruits, plants and other substance with sugar or starch-based

24. SILVERWARE - tableware made of solid silver, silver gilt or silver metal. Silver plate
made from single strip of plated metal

25. TABLE NAPKIN - an individual piece of linen which is used to protect the clothing
or wipethe mouth during a meal

Other Terms Used:

 Captain Waiter – Chef de Etage

 Chef – a person who prepares food as an occupation in restaurant,
private house, hotel
 Dining Room Attendant – Commis de Rang (busboy)

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 Director of Service – Chef de Service
 Head Waiter – Chef de Salle
 Waiter – Chef de Rang/Demi Chef de Rang
 Wine Steward – Chef de Vin/Sommelier/Winewaiter
 Bar Keeper – Bartender, Barman

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1.2 Bartender Tools and Equipment

Visit the Good Cocktails bar Store to get all your bar supplies, bar products, bar
accessories, bartending tools and equipment.

1. Bar Spoon
2. Bar Towels
3. Bartender Book
4. Blender
5. Bottle Opener
6. Can Opener or Can Punch
7. Champagne or Wine Stopper
8. Citrus Zester / Stripper
9. Cocktail Muddler
10. Cocktail Shaker

11. Cocktail Strainer

12. Corkscrew / Wine Opener
13. Ice Bucket and Ice Tongs
14. Jigger / Measurer
15. Juicer or Citrus Reamer
16. Knife and Cutting Board
17. Measuring Cups and Measuring Spoons
18. Shoes
19. Speed Pourers

Bar Spoon

This is a spoon with a long handle used to stir mixed drinks in tall glasses. You can also
use the back of the spoon for layering drinks.

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Bar Towels

Any absorbent towel will do. You need it in case of a spill and to keep your bar clean.

Bartender Book

It is a mixed drink recipe book and bartender guide. It is a great reference when you
need to look for recipes. I highly recommend, The Bartender's Black Book.

Blender

A blender is essential to make your frozen drinks. Make sure you get a heavy duty
blender for blending your mixed drinks.

Bottle Opener

Every bartender should have a bottle opener. It's one of the main tools at the bar.

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Can Opener or Can Punch

A can opener is a tool to remove one end of a can.

A can punch is a tool to make a hole in juice cans.

Champagne or Wine Stopper

A special stopper with two wings that clamps over the lip of a champagne bottle. It
keeps the champagne sparkling. 

Citrus Zester / Stripper

A special tool that cuts 1/4 inch wide strips of citrus rinds.

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Cocktail Muddler

A wooden stick used for muddling ingredients. It is used a lot to crush cherries and mint
leaves for some mixed drinks.

Cocktail Shaker

There are two types of shakers. The standard cocktail shaker (no picture) and the
Boston shaker with a mixing glass. They are very useful for shaking your mixed drinks.

Cocktail Strainer

A strainer is used with a Boston shaker to strain mixed drinks. It helps a lot
when straining into several glasses. The standard shaker has a built-in strainer.

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Corkscrew / Wine Opener

This is a wine opener. There are many different types of corkscrews. The one on the
picture is a waiter's corkscrew.

Ice Bucket and Ice Tongs

The ice bucket is a container that holds the ice. The ice tongs is a tool to pick up ice
cubes for your drinks.

Jigger / Measurer

This is a measuring cup. There are many sizes of jiggers. The most common is the
double ended jigger with 1 oz. and 1 1/2 oz. measuring cups.

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Juicer or Citrus Reamer

There are many different types of juicers. There are manual juicers and electric juicers.
The main purpose of a juicer is to extract the juice of citrus fruits.

Knife and Cutting Board

A sharp paring knife and a small cutting board is necessary to cut your fruit garnishes.

Measuring Cups and Measuring Spoons

Measuring cups are useful for adding ingredients to punches. Measuring spoons are
useful for measuring some ingredients like sugar and spices.

Shoes (Comfortable Slip Resistant)

Bartenders are standing all night behind the bar. They need comfortable slip resistant
shoes to get them through a busy night.

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Speed Pourers

Speed pourers are very useful for free pouring. There are many different types of speed
pourers and they all pour different amounts of liquor.

We've put together a list of essential portable bar equipment you'll need to run a
full service bar from your portable bar.
 Cocktail Shaker. Measured Boston Cocktail Strainer and Hawthorne Strainer. ...
 Strainer. ...
 Cutting Board. ...
 Paring Knife. ...
 Jigger. ...
 Liquor Pourers. ...

 Bar Spoon. ...

 Corkscrew.
What do bartenders use to measure?

Jiggers are the basic hourglass-shaped stainless-steel measuring device you've seen

in many a bar. These are cheap and easy to find in most housewares stores, or online.
Typically, the larger cup measures out exactly one jigger, or 1 1/2 ounces. The smaller
cup is normally one half jigger, or 3/4 ounces.

A bar spoon holds about 5 millilitres of liquid (the same as a conventional teaspoon) or

2.5 ml of liquid (standard size in Europe). Its long handle is similar to an iced tea spoon,
but is usually decorative and elegant – some variations mimic large swizzle sticks, with
a disc at one end.

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The list of essential cleaning equipment that every bar owner must know and must have
in order to make the bar clean:

1. Glass Washers & Sink Accessories – These equipment are vital in cleaning since
customers use glasses to drink liquor and wine. Bar sinks must also be clean in order
not to house harmful bacteria in them. Scrutiny in cleaning glasses and sinks after use
must be done in order not to jeopardize guests and customers.
2. Cleansers and Sanitation Wipes – These are also important in order maintain proper
hygiene inside a bar. It’s not a guarantee that when bar dishes are washed with soap
and water, it’s clean already that is why the use of cleansers and sanitation wipes is
recommended.
3. Trash bins – Every establishment has its trash bins where people throw garbage.
These should be placed in strategic locations in order to minimize littering everywhere.
4. Floor Sweepers and Vacuum – These usually require electricity for it to function well
and also a must have in order to keep the bar clean without exerting too much effort
with regards to manpower. The rush of people coming inside a bar suggests that
cleaning should be done quickly.
5. Bar Towels – It’s a good thing to make your guests feel comfy whenever they want to
pee or wash their face after a night full of enjoyment. Bar towels must be kept in place
for customers to use them whatever the situation is.
6. Floor Drain Brush – For those bars with floor drains, it’s impractical not to clean such
for it could be a possible breeding ground for harmful bacteria.
7. Restroom Cleaning Equipment – Touch-free restroom cleaning equipment like the
ones developed by EDIC brings a new way to easily clean bar restrooms like a pro.
8. Pest Control Equipment – In order to complete the list, these equipment must also be
considered by the bar owner for the reason that it completely prevents pests from
entering the bar. Pests like mosquitoes, rats, flies, and cockroaches are big “No-No’s” to
any place especially indoors that is why it is recommended to install pest control
equipment inside bars and pubs.

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CLEAN AND CLEAR BAR SERVICE AREAS

2.1 Remove used items from bar service areas and safely
transferred to the appropriate location for cleaning

Introduction

There will always be a need to remove used and unwanted items from the service area
during service and return them to the kitchen.

This section identifies the need for this action, describes items which may need to be
processed in this way and identifies the locations to which items may need to be
removed.

The need to remove items

‘Clearing’

Removing items from the dining area/service area to the

kitchen is referred to as ‘clearing’.

When wait staff/servers remove items from guest tables to

the waiter’s station this is also referred to as ’clearing’. It is
called ‘clearing the table’.

Importance of and need for clearing

Clearing items from bar stations/service points is important for the following reasons:

 It eliminates clutter at the service points/stations and

gives wait staff/servers to work
 It makes the service area look more attractive and
presentable to guests
 It makes for you to place your next delivery of wine and
food
 It enables used items to be taken to the dishwashing
area so they can be cleaned and re-used
 It provides another opportunity for communication to
occur between you and the wait staff/ bar servers.

Points to note when clearing

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When clearing you should pay attention to the following:

 Always try to communicate with the bartender staff/servers when

clearing. This may be verbal communication (you should ask if
they need anything, or they may ask you for something) or just
eye contact to determine if they want something or they need
you to do something
 Try to bring something back every time you return to the bar
after taking something in to the service point. The aim is to never
return empty-handed if there are things to be brought back
 Be as quiet as possible. Stacking plates and clearing can be a
potentially noisy activity so keep noise to the absolute minimum:
the quieter you are, the more guests will enjoy their wine.
 Make sure the waiter’s bar station/service area is clear before you take wine and
food into the dining area/service area. You need to avoid a
situation where you take plates and trays into the area only to
find there is nowhere to put them
 Walk at a safe pace when removing items and look where you
are going to avoid knocking into guests, other staff or furniture.
Always give way to guests
 Loading your tray in a structured way which will include:
 Scraping plates
 Taking cutlery off plates
 Balancing the load
 Not stacking items too high
 Ensuring you do not overload the tray
 Making sure nothing will fall off the tray when you lift
and carry it.

Items which may need to be cleared

You will need to clean:

 Used items. These are items of crockery and cutlery guests have used and have
finished with. They will have been cleared from the table by the wait staff and
moved to the waiter’s station for you to collect. These items will include:
 Plates and bowls
 Cups and saucers
 Jugs
 All sorts of cutlery

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 Items no longer needed by diners. These also will have been cleared from the
table by wait bar staff when they are identified as being ‘no longer needed’. Items
in this category may include:
 Items of cutlery and crockery set as part of the cover but not required
because, for example, a guest did not arrive or their menu selection meant
the item was not required
 Condiments
 Menus
 Soiled napkins and unused serviettes

Clearing of glassware and drink-related items

The clearing of used and/or unwanted glasses, water jugs and empty
bottles and cans may be the responsibility of beverage wait staff or bar
staff but you must always be prepared to assist as required to help
clear these items.

This may mean:

 Carrying empty glasses (used and/or unused) to the bar service

point or taking them to the kitchen from where bar staff will
collect them for processing (washing, polishing, storing)
 Taking empty bottles and cans into the kitchen (or bar) area and disposing of
them into appropriate rubbish containers to facilitate recycling.

Locations

When removing items from the service area they must be taken to
the appropriate location for processing.

‘Processing’ of items

‘Processing’ of these items will involve:

 Cleaning of used/dirty items

 Storing of items in readiness for future use
 Filling/refilling of condiments
 Cleaning/wiping of proprietary sauce bottles
 Disposing of items into rubbish containers
 Placement of linen into receptacles ready for laundering.

Bar

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You may be required to remove the following items to the bar:

 Clean and used glasses

 Water jugs
 Empty bottles and cans
 Ice buckets
 Ice bucket stands
 Carafes.

Still room

The stillroom is an area where ancillary items (such as but not limited to bread rolls,
condiments, butter and napkins) are prepared for service.

It is normally part of, or adjacent to, the kitchen.

You may be required to take the following items to the stillroom

for processing:

 Salt and pepper shakers

 Butter and jam/conserve dishes
 Milk jugs
 Mustards
 Proprietary sauces
 Bread baskets.
 Table numbers
 Menus.

Silver room

The silver room is a room where cutlery is stored.

If the venue actually uses silverware (that is, silver cutlery) then this area will also
contain facilities for cleaning and polishing those items.

Most venues do not have a silver room and very few venues use actual silverware.

Where a silver room exists you may be required to:

 Take all unused cutlery directly to the silver room so it can be

stored as clean items. Most venues treat unused cutlery as dirty
cutlery and wash it and polish it even though it has not been
used. Check the SOP at your workplace.

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 Take only actual silverware to it – clean or dirty. All other items of cutlery will be
taken to the dishwashing area (see below). Silverware can include:
 Cutlery – all types
 Jugs
 Tea/coffee pots
 Trays and platters
 Ice buckets and stands, as well as carafes and wine service
paraphernalia.

Store room

You may be required to take the following items to a dining/service store room store so
they are available for use when next needed:

 Table tops
 Unused linen
 High chairs
 Candelabra
 Table decorations and table furniture.

Dishwashing area

All used/dirty crockery and cutlery will need to be taken to the dishwashing area.

This area or section of the kitchen may be also referred to as the ‘pot wash’ area as
pots and pans may also be washed there. Note that in many venues the dishwashing
area is just for crockery, cutlery and other used dining items, while the pot wash area is
just for items used in the cooking or preparation of food.

Your role when delivering used/soiled items to the dishwashing area may be to:

 Unload your tray and the dishwashing staff will do the rest
 Unload your tray and scrape the plates which means scraping the plate waste
into bins or an InSinkOrator
 Unload, scrape and stack items ready for washing either by hand or in a
dishwashing machine.

2.2 Handle food scraps in accordance with hygiene regulations and

enterprise procedures

Introduction

Clearing plates from the service area will always involve handling food scraps.

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This section discusses issues related to this requirement.

Plate waste

‘Plate waste’ is anything which has been served to the guest and is returned from their
table/plate.

This definition includes:

 Food remaining on a plate/in a bowl which has not all been eaten
– ‘food scraps’
 Food which looks like it has not been touched
 Garnishes for food and in wine / drinks
 Left-over beverages including liquor/soft drink remaining in cans
or bottles.

All plate waste must be thrown out – it cannot be re-used, re-served or

re-sold.

Single use items

Single use items are items intended to be used only once and then disposed of.

They are not meant to be used again.

Examples of single use items which must be thrown out when returned
or cleared include:

 Drinking straws
 Paper serviettes/napkins
 Plastic cutlery – commonly used in situations where food is
provided for take-away service
 Wooden stirrers used to stir sugar in hot drinks
 Take-away containers used to wrap, serve or otherwise provide take-away food
and beverages, both hot and cold. These may be paper, cardboard, plastic or
aluminum
 Portion control packs which have been opened and/or partially used. These PC
packs may be used by some venues to serve:
 Butter
 Jam
 Sauces and mustards
 Milk

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 Salt and pepper

 Other food –
 Note: PC packs returned from service can be re-served or re-used if
they are in good condition (they look presentable, are not damaged or
soiled) and have not been opened or tampered with.

Handling food scraps

Safe food handling practices

Food scraps which must be handled in accordance with safe food

handling practices in relation to external rubbish bins include:

External rubbish bins are to have tight fitting lids which are to be
kept in position when the bins are not in use. This is designed to
prevent access to food waste/rubbish by birds, cats, and vermin

The rubbish area must be kept clean to help avoid offensive odors

There must be ‘sufficient’ rubbish bins to cater for the amount of rubbish produced. If
the rubbish being created by the level of trade cannot be accommodated by the bins
then extra bins must be obtained

The rubbish bins themselves must be kept clean. They must be periodically cleaned
using a detergent, degreaser and deodorizer or disinfectant.

Hands must be washed after handling rubbish without exception. This is an extremely
important food safety requirement.

Enterprise procedures

Enterprise procedures regarding rubbish disposal and the handling of

food scraps may include:

All food scraps must be thrown into one or more bins located at/near
the dishwashing area or other designated points

All internal rubbish bins used for food scraps must be lined with a strong, good quality
liner to prevent food scraps making contact with the internal sides of the bin

No food scraps are to be consumed or taken home by staff members. This may even
apply to situations where staff want to take scraps home for pets

Bags of food scraps from internal bins must be disposed of appropriately into external
bins/dumpers – see immediately above

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An external rubbish removal company may be used to supply and empty rubbish
bins/dumpers to cater for the volume of waste created

No food scraps are to be left in internal bins between shifts or overnight.

2.3 Clean and store equipment in accordance with hygiene

regulations and enterprise procedures

Introduction

Your role may or may not require you to clean and store crockery and cutlery.

This section presents general hygiene and possible venue-specific requirements in this
regard.

Cleaning

‘Clean’ and sanitized’ – defined

In this context, ‘clean’ means ‘free from visible contamination’.

‘Free from visible contamination; means the item must look

clean when you have finished cleaning it.

It is important to understand items may not be safe to use –

from a food safety point of view – just because they look clean.

Crockery and cutlery which appear clean may still be

contaminated by germs/bacteria making them unsafe to use to
use.

‘Sanitized’ refers to items which are free from bacteria/germs or items which have had
the level of bacteria/germs reduced to a safe level.

It is for this reason all cleaning/washing of food items (including crockery, cutlery,
glasses, pots, pans and food contact surfaces) should be:

 Washed using a detergent

 Sanitized using hot water, steam or a chemical sanitizer.

Need to clean and sanitize items after each use

All service items (plates, cups, saucers, and cutlery) must be cleaned and sanitized
after each use.

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This must occur in order to prevent infectious diseases being communicated from
person to person.

General cleaning sequence

In general terms the following sequence is suitable for cleaning

crockery and cutlery:

 Remove visible food debris – for example, scrape the

plates
 Rinse with warm water to remove loose dirt
 Wash with a detergent as designated by the workplace
 Rinse again to remove the detergent and debris
 Apply a sanitizer. Sanitizers are chemicals designed to kill bacteria
 Rinse to remove the sanitizer

Allow to air dry. Air drying is the preferred option as it eliminates using a cloth to dry
surfaces, which may inadvertently introduce bacteria to the surface that has just been
cleaned and sanitized.

Machine washing

The procedure for washing eating utensils and dishes by

machine is as follows:

 Scrape and rinse items prior to stacking in trays. Use the

right trays/racks for the right items
 Wash for a minimum of 60 seconds at a temperature
between 66°C and 71°C
 Rinse for a minimum of 10 seconds at a temperature of at least 77°C
 Always follow any specific house rules which may apply to certain types and
models of dishwashing machines and/or chemicals used.

Hand washing

In some circumstances there will be no dishwashing machine.

This is common in small businesses, and it is safe to use a double bowl

sink to clean items providing certain requirements are observed.

When using a double bowl sink to wash eating utensils and dishes:

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 One bowl must contain water at minimum 45°C and detergent for washing the
items
 One bowl must contain clean water at a minimum of 77°C for sanitizing the items
 Sanitizing must involve soaking the items for a minimum of 3 minutes. It is not
acceptable to just run hot water over items to remove the suds and soap
 A thermometer must be on hand to check and verify water temperatures.

Items must once again be left to air dry, which means draining and leaving to dry while
hot.

Tea towels should not be used.

Operators must make sure detergents and sanitizers are diluted according to
manufacturer's recommendations (where necessary) and all other
manufacturer's advice is adhered to.

Storing items

After items have been cleaned and sanitized they must be stored so they
do not become re-contaminated.

The requirement is that all items used to serve food and beverages are provided to the
guest in a clean condition.

Correct storage of clean items includes:

 Handling all cutlery by the handle

 Handling all plates and bowls by the sides or rims
 Handling all cups by the handle
 Storing them in such a way that protects them from contamination from:
 Flies and/or dust
 Other sources of contamination such as coughing, pests
 Storing items in designated locations as opposed to leaving them in random
positions.

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BAR SERVICE AND BARTENDING

Definition of terms
         Bartending – refers to the art of mixing wines and spirits, drinks preparation, beverage
services, merchandising and good customer relation.
         Cocktail – is a mixed drink made up of a base liquor/ wine, modifying ingredients,
flavouring and colouring ingredients.
         Flair tending – is the act of flipping, spinning, throwing, balancing, catching bottles,
drinks and various bar tool(s) while in the process of making mixed drink(s).
         Mixology – is the art of following a recipe or formula to produce a standard ad
consistent drink according to specification.
         Mock tail – is the collection of mixed drinks which contains no alcohol.

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         Modifier – refers to the liqueurs and non-alcoholic beverages added to the main
ingredient when mixing a drink.
         Modifier – refers to the liqueurs and non-alcoholic beverages added to the main
ingredient when mixing a drink.
         Liquor-Based Cocktails – refers to a cocktail that used wine as based liquor. 

BARTENDING
 Is the art of mixing wines and spirits, drink preparation, beverage services,
merchandising and good customer relationship.
 Is considered as one of the most interesting professions because:
 it entails accuracy in the measurement of various wines and spirits;
 it provides a thorough knowledge regarding bar personnel management;
 Prepares bartenders to produce the best expected drink served or requested by
the guest.

FACTS ABOUT COCKTAIL DRINKS

Cocktail
            In 1776, Betsy Flanagan invented the American “cocktail”. It was in her bar
“Halls Cornets” in Elmsford, New York, which was decorated with brightly – colour tail
feathers of cocks, that she had the notion to add a cock’s tail feather as a stirrer to each
drink. Hence, the name, cocktail, during that time, cocktail was often referred to as
“roosters”.
BLOODY MARY
            The Bloody Mary, created by Ferdinand Petiot, a bartender at Harry’s Bar in
Paris in the 1920’s, was named after Queen Mary I of England who, because of her
persecution of the Protestants, attained the nickname “Bloody Mary”. It was later called
a “Bucker of Blood” then “Red Snapper”, and “Morning Glory”. It was introduced to the
United States in the 1930’s.
DAQUIRI
            This is a cocktail invented in or about 1898 by Jennings S. Cox, an American,
who served as chief engineer for the Spanish- American Ion Company near the village
of Daiquiri, in Havana, Cuba.
DEPTH CHARGE
            A Depth Charge is made when shot glass full of whiskey is taken and plunges it
(glass and all) into a large glass of beer, then the beer is drank.
FRAPPE
            Frappe is a French term for a drink that is super chilled by the addition of
crushed or shaved ice, over which liqueurs are then poured.
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GIBSON
            A martini cocktail garnished with a small white onion. The drink was apparently
named after American illustrator Charles Dana Gibson (1867-1944), famous for his
drawings of the turn-of-the-century “Gibson Girl”. The story went that Gibson ordered
a MARTINI usually served with an olive – from the bartender Charley Connolly of the
Players Club in New York City. Connolly found himself out of olives and instead served
the drink with two tiny white onions. The cocktail was first mentioned in print in 1930.

GIMLET
            In the 1890’s, a British naval surgeon, Gimlette, was concerned with the heavy
drinking his men were accustomed to. So he diluted the gin with lime juice and although
it didn’t dissuade them, he unintentionally created a new drink.
HARVEY WALLBANGER
            It seemed that in southern California (according to legend); Tom Harvey would
arrive at his favourite pub after a day’s surfing and ordered as “Italian Screwdriver”.
Then, after consuming several glasses of this concoction, he attempted to leave and
started “banging” into walls, hence the name.
HIGHBALL
            In St. Louis in the 1980’s, early railroaders used a ball on a high pole as a signal
for railroad trains to go ahead or speed up. This signalling device was called a
“highball”. The trainmen, always on a fast schedule, had time only for a quick drink.
            Hence, when bartenders found that ice, whiskey and water could be mixed
speedily into a delightful drink, they called it a “highball”.
IRISH COFFEE
            Like many other drinks whose origins were clouded in mystery, Irish coffee
(according to some) was introduced by Joe Sheridan in 1938 to airline passengers who
braved cold planes and bumpy flights. Flight attendants would ease the pain by adding
a shot of whiskey to hot coffee. The whiskey became Irish when the flights arrived or
departed from Shannon Airport Ireland.
            Another story which happened in 1952 was about the owner of the lounge at
Shannon Airport offering customers strong, hot coffee laced with Irish whiskey to ease
the long waits between flights.
MAI TAI

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            This world-famous drink (created in 1944 by Trader Vic) is translated from
Polynesian to mean “the best out of this world.”

MANHATTAN
            The former Manhattan Club, a six-story building erected on Madison Avenue in
1859, was originally a residence for Leonard Jerome, the father of Jennie Jerome
(1854-1921),
MARGARITA
            Purportedly concocted by a Virginia City bartender in memory of his girlfriend
who was accidentally shot during a bar room brawl.
            Another story was the Margarita Cocktail purportedly created in 1948 in
Acapulco, Mexico by socialite Margarita Sames. Her recipe contained three parts
tequila, two parts Cointreau and one part lime juice.
Martini
            “Martinez” was the originally name of this popular drink, first introduced in 1860
by Jerry Tomas in San Francisco’s Occidental Hotel. The original recipe was
considerably different from what we know today. It consisted of one jigger of gin, on
wine glass of sweet vermouth, a dash of bitters, two dashes maraschino liqueur. It was
then shaken well and garnished with lemon juice.
MOSCOW MULE
            A cocktail created and popularized in 1946 at Jack Morgan’s Cock N’ Bull
Restaurant in Los Angeles, California. It consisted of vodka and ginger beer, with a
wedge of a fresh lime.
SINGAPORE SLING
            This drink, originally called a “Straits Sling” was created in 1915 by Ngiam Tong
Boon, a bartender of the Long Bar at the Raffles Hotel to Singapore.
ZOMBIE
            A cocktail developed by Los Angeles restaurateur Don the Beachcomber which
featured perhaps every type of rum he had on hand at his bar. This drink boasted a
challenge that many simply could not pass “only one to a customer.”

Bar services should be executed in accordance with prescribed standards and

with graciousness to insure customer satisfaction. For a faster and more efficient bar
service, mis-en-place requirements – bar stocks, tools, equipment, etc. must be ready
before the start of operations.

BAR SUPPLIES AND FOOD STOCKS

1.    Food and Beverage stocks

Orange juice                                                 White wine
Pineapple juice                                            Red wine
Tomato juice                                                 Champagne
Grapefruit juice                                             Brandies
Mango juice                                                  Whiskies

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Fresh orange juice                                      Rum

Lemon                                                                        Gin
Calamansi                                                     Vodka
Red cherries                                                 Tequila
Green olives                                                 Vermouth
Cocktail onion                                                          Grenadine syrup
Refined sugar                                                          Bottled soft drinks
Evaporated milk                                           canned soft drinks
Salt and pepper                                            Canned Beer
Fresh orange fruit                                        Bottled Beer
Fresh pineapple                                           Liqueurs
Syrup                                                             Other spirits and beverages as needed

2.    General supplies
Drink list                                                        Matches
Wine list                                                         Cocktail coasters
Cocktail napkins                                          Cocktail picks (cloth/paper)
Stirrers                                                                       Drinking straws

3.    Accessories
Ash trays                                                       Change trays
Tidbits containers                                        Tent cards
Check holder                                                            Promo cards/display
Bar trays                                                        Flowers

Setting Up and Closing the Bar

I.              Basic Preparations for Bar Set-Up

1.    Check the cleanliness and condition of the following:
Bar counter                                       bar storage area
Bar stools
2.    Before opening the bar, see to it that:
         Beers, juices and other perishable items are refrigerated.
         Glasses and other equipment are clean and ready.
         Fruits for garnishing are ready.
         Ice in ice bins are available.
         Alcoholic beverages are properly displayed.
         Bar is clean and properly set-up

II.            Sequence of Bar Set-Up

1.    Open the bar.

2.    Refrigerate beer, juices and other perishable items.
3.    Clean glasses and other equipment.
4.    Prepare fruits for garnishing
5.    Prepare ice in ice bins.

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6.    Display alcoholic beverages.

7.    Clean the whole bar area.
8.    Set-up the bar counter.

III.           Closing the Bar

A.   Bar Check-up checklist

a.    Perishables are refrigerated and covered with a damp cloth.

b.    Operating equipment and tools are arranged and covered:
*Knife                   *Cutting board          *Mixing glass
*Bar spoon          *Jiggers                      *Ice pick
*Ice tong              *Ice bucket                *Salt and pepper shaker
*Bar trays             *Wine bucket                        *Ice scooper
*Ash trays                        *Blender                    *other glasses and supplies

c.    Bar counter is clean and polished.

d.    Requisition forms and other documents are placed inside shelves.
e.    Glasses are clean, dried and transferred to the racks.
f.     The bar floor area is vacuumed/cleaned

Alcoholic Beverages

Wines and other alcoholic beverages are usually served as complement to the
meal. It is important for every waiter to understand the nature and composition of
alcoholic beverages so that appropriate suggestions can be made.

Classification of Alcoholic Beverages:

I.              Spirits – are drinks obtained by distillation, after fermentation from vegetables, grains,
fruits, plants and other substances which are sugar or starch bound.

1.    Whisky – is a general name for liquors of not less than 80% proof, distilled from mash
or grain.
a.    Scotch – is made from malted barley and aged in oak barrels; Scotch whisky has a
distinctive flavour which has never been successfully duplicated elsewhere. This is due
to several factors, namely: the malted barley itself, the practice of drying the malted
barley and the water used.
b.    Irish – is a fine whisky that comes from Ireland. It is made in the same way as Scotch
whisky except that it does not have the smoky flavour.

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c.    Canadian – is a distinctive product of Canada, flavoured from corn and barley.

d.    Japanese – a product of Japan, made in the same way as Scotch whisky.

2.    Gin – is a grain mash distillate, re-distilled with such aromatics as junior barley,
coriander seeds and angelica roots. While there are many types of gin, the most
popular is London Dry Gin. Other types are Holland Old Tom and Shoe Gin.

3.    Rum – This is produced in most tropical countries because it is distilled from sugar cane
and molasses, a by-product of manufactured sugar. Rums usually derive their name
from their place of origin, and each has its own distinctive flavor.

There are three main types of rum

*Light bodied dry flavoured rums from Puerto Rico

*Heavy bodied sweet flavoured rums from Jamaica
*Medium-bodied rums from the Virgin Islands

4.    Vodka – is a natural spirit distilled from potatoes and filtered through charcoal. To be
classified as vodka, the drink must not have any aroma nor colour and taste.

5.    Brandy – is distilled from fermented juice of ripe grapes or other fruits.

            When used alone, the word brandy implies a grape product.
However, brandy may be made from other fruits and designated as peach brandy,
apricot brandy, etc.

6.    Tequila – distilled from the fermented sap of the maguey plant from Mexico.

II.            Liqueur – an infusion of fruit, sugar, syrup or other flavour to brandy or other spirits. This
gives the drink its characteristic taste. Among the popular liqueurs are:

III.           Beer – a beverage produced out of the fermentation of cereal grain flavoured with hops.

IV.          Wine – is a naturally fermented juice of fresh ripe grapes. Wine is usually fermented
from grapes. And if the source is not from grapes, the fruit from which it is fermented
must be specified. i.e., kasoy wine, coconut wine

Types of Wine

1.    Still or natural wines – referred to as table wines. They come in three colors – red,
white and rose.
2.    Aromatic wines – made the same way as the natural wines, but during fermentation,
aromatics are added.
Examples are: Vermouth, Campari, Bonnet, etc.
3.    Fortified wines – these are called fortified because the wines are made stronger or
fortified by adding sugar in order to increase their sugar content (as in the case of port
wine) or by adding alcohol to increase their alcoholic content as in the case of sherries.

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4.    Sparkling wines – these are considered the king of all beverages. The most popular
ones are Champagnes. They are made sparkling through a second fermentation inside

the bottle.

kinds of wine
Matching Wine and Food

Food                                                   Ideal Wine Accompaniment

Red Meat                                           Red wine

Light Meat or Fish                            White wine
Light Meat/Red Meat                                   Rose wine
Fish/shell fish                                               White wine
Veal                                                    White wine
Chicken/Turkey/Pheasant             Red wine
Beef Lamb                                         Light red wine
Ham                                                    Red wine
Venison/Game/Wild Duck              Dry white wine from Burgundy, Dry Rose
Curry                                                  No wine, beer or lager
Duck                                                   Full-bodied red wine as for beef
Fish                                                    Dry white wine
Game                                                 Full-bodied red wine
Goose                                                            Medium quality French red wine
Ham                                                    Medium quality red, white or rose, or Madeira if
served
With a rich sauce
Lamp and mutton                             Red Bordeaux and Burgundy but a dry white wine
or rose
May also be served

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Shellfish                                            A dry white wine from Burgundy or the Rhone

champagne
With lobster.
Turkey                                                            A good claret or burgundy
Veal                                                    A Bordeaux, white or red
Sweets                                                           Usually no wine, sauterne may do
Appetizers                                         Vermouth dry and medium cherry, dry Madeira,
Champagne, rose, cocktails
Beef                                                    Rich Burgundy or a good claret

Champagne, dry cherry, hock and Moselle can be good accompaniment for the whole
meal.

Rose wines like travel rose, Mateus rose can be drunk with any dish and throughout the
meal. They have a delightful pink color.

The Aperitif

At a dinner party, serve special guests with aperitif – a before dinner drink.

There are many choices, but a dry or medium dry cherry or a dry Madeira which
is light in color and nutty in flavor makes a good aperitif. Vermouth is also one of the
best choices. A light dry white table wine makes a pleasing aperitif. One of them is a
well Sylvanar from Alsace. Cocktails are often drunk before a meal but should not really
be served if wine is planned with the food, as they blunt the palate before a meal.

Dessert Wines

If a separate wine will be served with a dessert like fruits and nuts, it is advisable
to have a sweet wine, such as Sauternes or sometimes a sparkling wine.

Coffee with brandy and liqueurs makes a happy ending to a meal.

Talking About Wine Taste

Here are some terms that describe wine taste.

A.   Sweet – taste is likened to a solution of water mixed with a teaspoon of sugar.

B.   Tart – taste is likened to a solution of lemon juice and water.
C.   Bitter – taste is likened to a solution of weak coffee.
D.   Salty – taste is likened to a solution of salt and water.

All tastes are either sweet, tart, bitter, salty or a combination of these. Lemonade is best
described as sweet tart taste.

Sweet wines are those which have a taste similar to a solution of sugar. The
opposite of sweet in wine terminology is dry. Dry means the absence of sweetness.

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         Tart wines are those that have an agreeable degree of sourness which is caused by
acids like the tartness of orange juice.
         Bitterness is the quality in wines that makes the mouth pucker. It is created by the
tanning of the skin. Red wines are slightly bitter, but white wines have a pleasant taste
and usually not bitter.

Evaluation of Wine

The quality of wine is determined through its color, appearance and color. Here are
some guidelines in evaluating wines:

1.    ODOR
There are basically three colors of wines:

a.    Red – called rouge when may range any where from purple to dark red to burgundy
b.    White – called bianc in varying clarity depending in the grape variety and the aging
process
c.    Pink – called rose, ranging from pink, salmon and light rose tone.

2.    APPEARANCE
The appearance is judged by looking at the wine through the light. A brilliant wine
reflects light and also sparkles. It is free from floating particles. On the other hand, a dull
wine has floating particles and looks slightly cloudy. A cloudy wine does not reflect light.
3.    BODY OF THE WINE
Through the body of wine, one can measure its “wateriness”. The body is usually
measured by twirling it around the glass and seeing how long it takes to bring down the
wine that rise on the glass.
         Full bodied wine are heavy, robust and not watery. The wines also break into legs as
they come down and sides of the glass.
         Light bodied wines are not heavy. These wines do not cling to the sides of the glass
when twirled around.

ODOR OR NOSE OF WINES

Pronounce                -           easily detectable odor

Moderate                   -           detectable
Delicate/Subtle         -           an obscure odor that is difficult to detect
Lacking                      -           no detectable odor
Fresh                          -           pleasant
Flowery                      -           odor appears similar to flowers
Fruity                          -           pleasant ripe but does not necessarily have unpleasant
odor
Fragrant                     -           attractive and natural odor
Spicy                          -           odor is reminiscent of spices and herbs
Clean                         -           absence of unpleasant odor
Woody                                    -           an unpleasant odor similar to wood
Metallic                      -           an unpleasant odor similar to metal

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Moldy                         -           unpleasant odor similar to mold

Yeasty                        -           unpleasant odor similar to yeast
Corky                          -           unpleasant odor similar to cork
Sulfuric                      -           unpleasant odor similar to rotten eggs
Oxidized                    -           unpleasant odor usually accompanied by a burnish tint in
wine
Vinegary                    -           unpleasant odor similar to vinegar

NOSE AND EYES AS WELL AS TASTE

In addition to the three basic sensations of sweet, tart and bitter, wine taster also
use words associated with “nose and eyes”. The “nose” term implies that it is impossible
to taste a wine without also experiencing an impact on the nose. For a wine to reach the
tongue, it must pass through the mouth. Since there is an open passage to the nose at
the roof of the mouth, the vapor of the wine rises and makes an impression on the nose.

After Taste

An enjoyable part of tasting is the “after taste”. This has reference to the lingering
impression the wine leaves in the mouth after it is swallowed.

Wine Vintage

The vintage refers to the year when the grapes were harvested for the production
of the wine. There are years when harvest is good in some parts of the world and this
makes an exceptional quality vintage. Wines produced during such vintage are usually
the most expensive.

LO4. Deals with customers affected with

Alcohol

Dealing with Intoxicated Costumers

Here are strategies to help you deal with intoxicated Costumers:

1. Bring Up Food.

Suggest that they purchase a food item instead of another drink. When we eat, it helps
slow down the absorption of alcohol in the body. Also, if the patron has an empty
stomach, they will continue to get more intoxicated, quicker.

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2. Offer Water, Coffee or Tea.

Suggest having them try a different product that is non-alcoholic. This gives them time
to let the alcohol pass through the body. Offering them water or coffee is a great
alternative. If this doesn’t work, perhaps try juice or a soft drink.

Try Talking to the Group.

It can be beneficial to have friends talk to an intoxicated individual instead of a

bartender. If an intoxicated individual is with a group of people, try talking with the group
members. The group may be able to help sway the intoxicated individual into slowing
down or switching to a non-alcoholic beverage.

4. Avoid the Intoxicated Customers.

Instead of relying on a drunk patron to change what they’re doing, slow down the flow of
drinks yourself. Servers or bartenders may have to avoid that customer for longer
periods of time to slow down the service of drinks. This will give the intoxicated
customer more time for the alcohol to pass through their system.

The step in dealing with an intoxicated customer is to refuse service.

Refusing service can potentially lead to a heated conversation with the customer, so it’s
important to have an established policy in place stating how your business deals with
intoxicated customers. Servers and bartenders need to know it’s acceptable to go to the
manager for help when dealing with an intoxicated customer.

When speaking with a customer about refusing them service:

 Be as friendly as possible, yet firm in your decision.

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 Tell them you care about their well-being and want them to get home safely. It is
recommended that you help them find transportation home if they do not have a
way to get home safely..
 It’s alright to let them know that your job or liquor license could be at risk if you
were to over serve them. 
 If a drunk patron becomes disorderly or you feel threatened in any way, contact
your local police department for assistance. 

INTOXICATED GUESTS
1. Stay calm.
2. Don't argue with the intoxicated guest.
3. Don't embarrass the guest, especially in front of other people.
4. Invite the problem guest to an area away from other guests, where
you can talk.
5. Deal with the situation in a calm, friendly way. ...
6. Listen and empathize with your guest.
How do you handle angry customers?

1. Remain calm. When a customer starts yelling or being otherwise

rude, there is nothing to be gained by responding in a similar
manner. ...
2. Don't take it personally. ...
3. Use your best listening skills. ...
4. Actively sympathize. ...
5. Apologize gracefully. ...
6. Find a solution. ...
7. Take a few minutes on your own.

How to Handle Intoxicated Guests

 Stay calm.

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 Don’t argue with the intoxicated guest.

 Don’t embarrass the guest, especially in front of other people.
 Invite the problem guest to an area away from other guests, where you can talk.
 Deal with the situation in a calm, friendly way. Speak to the person directly, and
firmly explain that what they are doing is unacceptable at your party.
 Listen and empathize with your guest.  Acknowledge your guests anger or
frustration, but also remind them that it is your house, and you are responsible for
their safety and don’t want to see them get hurt.
 Point out that if they were sober they would agree that what they are doing is a
bad idea.
 If you cannot calm the guest down or convince them to stop what they are doing,
ask a friend of theirs to try.
 If you decide to ask this person to leave, remember that you are still responsible
for their safety (call a cab, get someone to drive them home, or if the situation
gets out of control – call the police).

How to stop an impaired person from driving:

 If the person will give you their car keys, take them and store them away.
 To get their keys, try:
 To be calm, joke about it
 Ask a good friend of theirs to get the keys from them
 Find the keys while they are distracted and hide them - they’ll probably think
they’ve lost them and will be forced to get a ride with someone else or spend the
night
 Speak to him/her privately and suggest someone else should drive (they will be
less likely to be defensive when there is no audience).
 Politely, but firmly, tell them they cannot drive because you care about them.
 If someone has had a few drinks and insists they are not drunk, rationalize that
they are buzzed and shouldn’t be driving (You don’t have to be completely blitzed
to have impaired judgment and driving skills).
 Tell the guest that even the first drink starts to impair your reasoning, judgment
and memory.  “You could hurt or kill someone else if you drive.”
 Make it clear you are doing them a favor – this will be appreciated in the morning.
 Encourage the person to spend the night.Stick to your guns, don’t allow anyone
to drive after drinking. If an impaired person drives call 9-1-1.

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LO2 Prepare and mix a variety of non-alcoholic concoctions

8 delicious non-alcoholic pub drinks to get anyone through Dry January

 Fresh lime soda. Source: bjornmeansbear. ...
 Fauxrangina. Source: Elvert Barnes. ...

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 Ginger ale and bitters. Source: Fareham Wine. ...

 Cranberry, lime and soda. ...
 A decent non-alcoholic beer. ...
 Posh tonic water. ...
 Virgin Mary. ...
 Lemonade with a salt rim.
Non-Alcoholic Beverages can be broadly classified into three types as:
 Stimulating beverages (tea, coffee)
 Refreshing beverages (mineral water, syrup)
 Nourishing beverages (milk and malt based drinks)
What is the most popular drink in the world that does not contain alcohol?

Beer is the world's most widely consumed alcoholic drink, and is the third-most popular
drink overall, after water and tea.

Is non-alcoholic beer OK for recovering alcoholics?

Why Non-Alcoholic Beer is Still Dangerous for Recovery. In early recovery, it can be

tempting to look for alternatives to drugs or alcohol. ... Though it is true that it is virtually
impossible to get drunk from non-alcoholic beer, the drink itself can be an immense
trigger, leading to strong cravings and relapse

What Are Beverages?

At the most basic level, a beverage (a drink) is a type of liquid that you can consume for
sustenance, energy or hydration. For hundreds of years, the idea of a beverage was
likely restricted to water or milk and perhaps juice squeezed from fruits. Then came
alcohol, wine, various teas, coffees, cocktails, cocoas, ciders, and sodas. The vast
variety of beverages that we now have available to us means that we can satisfy our
thirst or cravings in countless different ways.

Depending on the lifestyle or health profile you want to lead, you may lean more
towards certain beverages than others, but before you make any decisions about the
types of beverages you consume, you should know a few things about each of them, as
well as their benefits or possible harmful effects.

Non-alcoholic Beverages

A non-alcoholic beverage is a drink that contains no alcohol. In the US, a drink which
contains less than 0.5% alcohol by volume is also termed as a non-alcoholic drink, such
as low-alcohol beer and apple cider. From freshly squeezed orange juice to chemical-
packed energy drinks to teas and coffees, the spectrum of non-alcoholic beverages is
broad.

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Non-alcoholic beverages can be broadly categorized into soft drinks and hot drinks. Soft
drinks are drinks which do not have alcohol such as carbonated drinks, tonic water, fruit
punch, and sparkling water, among others. Hot drinks include popular beverages such
as coffee and tea.

Water

 The most basic beverage on the planet is also the most important.

 Without water, every human being on the planet would die.

 Since we are composed of more than 70% water, it makes sense that staying

hydrated is important!

 Water can come in various forms – sparkling, tap, still, bottled, etc., and is the lubricant
for all of life’s processes.

Milk

 One of the most natural substances in the world, milk is produced from the mammary
glands of certain animals.

 Commonly consumed forms of milk come from cow, goat, sheep, buffalo, camel,
donkey, horse, reindeer, and yak, although some of these are less found than others.

 Animal milk is typically suggested to be consumed by animals of the same species

(e.g., goat’s milk is best for goats, etc.), but there are significant health benefits when
humans drink different kinds of animal milk.

 Many of them are high in minerals and unique compounds that can help build strong
bones and improve immunity.

 Each type of animal milk, however, should be considered individually based on its
nutrient profile.

Tea

 When you pour boiling water over certain types of leaves, herbs or other substances,
you can create a tea.

 This drink is primarily composed of water, but infused with the various
nutrients, vitamins, minerals, and antioxidants found in the tea “leaves”.

 Tea comes in many different forms, including black, green, white, oolong, and pu-erh.

 You can also make tea from various herbs and spices, like
cinnamon, honey, pine needle, chamomile, echinacea, and many others.

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 Each tea variety promises certain health benefits by delivering specific antioxidants,
organic compounds, as well as varying amounts of caffeine to the drinker.

Coffee

 Similar to tea in its preparation, coffee is made by pouring boiling water

over ground coffee, which comes from coffee beans.

 This is a rather straightforward beverage and is found throughout the world.

 It is primarily used as a stimulant, and billions of cups of coffee are consumed every
year around the world due to the high levels of caffeine found in this beverage.

 Roasted coffee beans can come in many different varieties, flavors, and intensities,

which is why there are thousands of different coffee blends.

 Most of the coffee beans have a moderate amount of B vitamins (pantothenic

acid and riboflavin), and trace amounts of potassium and manganese.

 Caffeine can be addictive, so it is important to regulate your coffee intake as too much
can negatively affect your nervous system and stomach.

Soft drinks                                        

 Carbonated beverages are beloved by children, but many parents are wary of allowing
their children to drink too much “soda” or “pop”.

 Coca-Cola, Sprite, Pepsi, Dr. Pepper, root beer and so many other sodas are out there
on the market, and most of them are packed with sugar and sugar substitutes.

 There are no real health benefits to soft drinks (aerated drinks), except for the caffeine
boost that it can occasionally provide.

 Soft drinks tend to have no vitamins or minerals and they

contain carbohydrates exclusively in the form of sugar.

Juices

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 Juice can come in as many varieties as there are types of fruits and vegetables.
From orange juice to beet juice, freshly squeezed to concentrated, juices play a huge
part in our daily lives.

 Fruit and vegetable juices are not only refreshing but also very good for you due to their
vitamin and mineral content. In fact, some fruit juices have such concentrated nutrients
that you can fulfil some of your vitamin and mineral needs with a single cup!

 That being said, many fruit juices are altered with additional sugars and other additives,
either fillers or flavourings.

 Depending on the source of the juice and the purity, the nutritional content may vary.

 Most juices are rich in vitamins and antioxidants, including vitamins A, C, and D, as well
as magnesium, calcium, potassium, and phosphorous.

 However, the actual juicing process causes most of the dietary fiber to be kept out of
the juice itself, which makes it slightly less beneficial than simply eating the fruit alone.

Energy Drinks

 The recent craze over energy drinks is understandable in our fast-paced world, but
many of these supercharged beverages can be hazardous to our health if drunk in
excess.

 They tend to have slightly less caffeine than an average cup of coffee, despite how
they’re marketed, but that isn’t the main problem.

 While they may give you a healthy energy boost, some of that boost comes in the form
of sugar, because there is a lot of it in most of the energy drinks.

 So, while the caffeine can pick you up, the sugar crash that occurs later can be quite
severe.

Mock tails

 This beverage is a mixture of two or more juices and other soft drinks.

 They are similar to cocktails but with one major difference; mock tails are non-alcoholic.

 It derives its name from mimicking cocktails, thus the word ‘mock’. Some also prefer
calling it ‘punch’ or virgin cocktail.

 This drink is ideally suitable for pregnant and lactating women, children, as well as
recovering alcoholics.

 In order to enjoy its major health benefits, make sure you do not overload it with sugar
and calories.

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 A healthy and tasty mock tail will ensure an improved gut health, boosted immunity, and
well-hydrated body to name a few.

Milkshakes

 This frothy beverage is basically a cold drink made of milk.

 It is sweet in taste due to the presence of fruits or chocolates, sometimes ice-creams

too.

 They are comparatively thinner than their smoothie counterparts, which usually have
more calories too!

 Recently, protein shakes have been in trend as a pre and post-workout drink as it helps

boost energy, repair muscles, and provide the much-needed fiber and protein.

Smoothies

 A smoothie is a blend of fruits, vegetables, milk, yogurt, ice-cream, and other foods.

 It is a thick beverage, usually sweet, and enjoyed chilled.

 It is sometimes used interchangeably with milkshakes but smoothies are comparatively

thicker and contain more of yogurt and ice-creams.

 Depending on the ingredients used, smoothies can have a wide range of benefits.

 In general, they provide a large amount of protein and help in better digestion.

 Green smoothies also aid in lowering blood pressure levels.

Cocoa

 Cocoa contains hot water or milk mixed with cocoa powder and shaved or melted
chocolate.

 Sugar is also added to some kinds of cocoa as a sweetener.

 Generally, cocoa is considered a sweet treat, and not a healthy beverage, but there are
an impressive amount of surprising benefits in it.

 The cacao plant, from which cocoa is derived, possesses a number of antioxidants and
organic acids, doing everything from improving blood flow and
reducing cholesterol content to preventing chronic diseases and boosting cognition.

Tonic Water

 This carbonated, bitter-flavored soft drink has quinine (a bitter alkaloid) dissolved in it.

 It is often added to alcoholic drinks, especially gin and vodka.

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 Some prefer to call this as flavored soda water.

 Certain varieties of tonic water contain a high amount of sugar and a bit of fruit, making
it a big bag of carbohydrates.

 However, the pure form of tonic water has some health benefits due to the presence of
quinine. These benefits include anti-inflammatory effects, muscle relaxation and
treating malaria. But remember, everything in moderation!

Alcoholic Beverages

An alcoholic beverage is any drink which contains ethyl alcohol or ethanol. They are
broadly divided into three categories: beers, wines, and spirits (hard drinks).

Beer

 Beer is likely one of the oldest beverages on the planet and is certainly the first form of
alcohol.

 Made by the fermentation of starches – cereal grains, rice, corn, maize, etc. – beer was

probably made by accident at some point in ancient history and has now become a
global phenomenon.

 It is most people’s favorite way to relax after a hard day of work.

 Beer isn’t generally considered a healthy beverage, due to its relatively high-calorie
count.

 However, there are B vitamins, along with potassium and magnesium in most varieties
of beer.

 Depending on how each beer is brewed, there is an infinite number of unique nutrient
profiles, but most are primarily made of carbohydrates and small amounts of protein.

Wine

 Another ancient beverage, wine, is made by fermenting grapes, just as beer is made by

fermenting starches.

 This fermentation process is what gives these beverages their alcohol content.

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 Wine comes in two primary varieties, red and white, but depending on where the grapes
are grown in the world, the soil content and the cultivation process, the flavors and
unique nutrient profile will be different.

 Most wines possess high levels of tannins, antioxidants, and phytochemicals that are

derived from the skin of the fermented grapes.

 This can make wine helpful for lowering the risk of chronic diseases like cancer, chronic
stress hormones, and other unsavory medical conditions.

Cider

 Fermented grains and grapes make up beer and wine, but fermented apples are the
source material behind cider, another very popular alcoholic drink.

 Those prepared from fermented pears are called perry.

 Apple cider, also known as hard cider have very few health benefits due to the low
levels of vitamins and certain minerals that remain from the apple.

 High concentrations of antioxidants from the apple also make hard cider somewhat

healthy for those who drink it in moderation.

Cocktails

 Cocktail is a mix of alcoholic drinks such as gin, vodka, whiskey, or brandy combined

with fruit juices or other liquors.

 It is usually served chilled.

 Cocktails are usually made with high-calorie mixers, so if you are watching your diet,
you need to be careful not to have too many of them.

Hard Alcohol                                                                 

 Spirits, liquor or hard alcohol – whatever you want to call them – these are the most
potent forms of alcoholic beverages, often exceeding 40% alcohol by volume.

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 Whiskey, vodka, gin, tequila, rum, soju, brandy, and countless others are all forms of
alcohol, but they are concentrated in strength because they are distilled versions of
fermented products.

 This makes them much more powerful and intoxicating for consumers.

 The distillation process tends to eliminate any of the possible nutrients from these types
of alcohol, but studies do show that occasional drinking in moderation can be good for
your immune system and heart health.

Tools a bartender need

 A jigger. Cocktail making is as creative and scientific art. ...

 A shaker. ...
 A strainer. ...
 Bar spoon. ...
 Muddler. ...
 Citrus Juicer. ...
 Channel Knife. ...
 Glasses.
Bar tools and equipment
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 Bar Spoon.
 Bar Towels.
 Bartender Book.
 Blender.
 Bottle Opener.
 Can Opener or Can Punch.
 Champagne or Wine Stopper.
 Citrus Zester / Stripper.
Bar equipment

Underbars Glass Rack Storage Units Pitchers Portable Bars Portable Beer Dispensers

and Accessories Beer Tap Brushes, Plugs, and Cleaning Accessories Bottle
Service Supplies Beer, Liquor, and Wine Bags Glassware Bottle Openers & Cap
Catchers Cup, Lid, Straw, and Portion Cup Organizers and Dispensers Disposable
Coasters ...

What do bartenders use to measure?

Jiggers are the basic hourglass-shaped stainless-steel measuring device you've seen

in many a bar. These are cheap and easy to find in most housewares stores, or online.
Typically, the larger cup measures out exactly one jigger, or 1 1/2 ounces. The smaller
cup is normally one half jigger, or 3/4 ounces.

Equipment need to make cocktails

1. Measure/Jigger Egg cup.

2. Cocktail shaker Thermos flask.
3. Muddler Small rolling pin/End of a wooden spoon.
4. Juicer Squeeze by hand.
5. Mixing spoon Long teaspoon/Fork handle.
6. Strainer Tea strainer.
What every bartender needs?

 Cocktail Shaker. This is the pinnacle of all bar tools. ...

 Measuring Tool. ...
 Bar Spoons. ...
 Drink Strainer. ...
 Custom Bottle Opener. ...
 Grater. ...

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 Mixing Glass. ...

 Citrus Juicer.

Draft Beer Towers

When you’re pouring high volumes of beer day after day, you need a
commercial-quality draft beer tower that can keep pace. Our towers feature a
heavy-duty construction, exceptional style and pouring efficiency.

Draft Beer Towers

Standard Draft Beer Towers

T-Towers

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Double Pedestal Beer Towers

Black Iron Industrial Beer Towers

Designer Beer Towers

Ceramic Beer Towers

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Under Bar Mount Beer Towers

Wall Mounted Beer Towers

Wood Barrel Beer Towers

Tower Parts & Accessories

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What is a cocktail maker called?

A bartender (also known as a barkeep, barman, barmaid, bar chef, tapster, mixologist,

alcohol server, flairman or an alcohol chef) is a person who formulates and serves
alcoholic or soft drink beverages behind the bar, usually in a licensed establishment.

This has multiple effects on a cocktail. First and foremost, it chills and dilutes much
faster than stirring does because there's more contact generated between the cocktail
and the ice. You only need to shake for 8-10 seconds. Shaking also has a substantial
influence on a cocktail's texture.

The Different Types of Wine

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The Basic Types of Wine

All wines can be organized into five fundamental groups. Within each group there are
hundreds of different grape varieties and also different winemaking styles.

Red Wine
Still wine made with black grapes. These can range from light to dark and bone-
dry to sweet.

White Wine
A still wine produced from green and sometimes black grapes. Flavors span from
rich and creamy to light and zesty.

Rosé Wine
Still wine from black grapes produced by removing the skins before they deeply
color the wine. Also formed by blending red and white wine together. Both dry
and sweet styles of rosé are common.

Sparkling Wine
A style of winemaking involving a secondary fermetation causing bubbles!
Sparkling wine can be red, white, or rosé and can range from minerally to rich
and sweet. 

Fortified Wine
A style of winemaking involving fortifying wine with spirits. Typically a dessert
wine, but many dry-style fortified wines exist, such as dry Sherry.

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Types of wine

There are four main types of wine, red, white, rose or blush and champagne. There are
many subtypes within these groups, and different areas of the world produce varying
varieties due to soil conditions and climates.

Types of Wines & Grapes

 Barbera.
 Burgundy.
 Carménère.
 Chianti.
 Grenache.
 Moscato.
 Petite Sirah.
 Riesling.
Here are 3 of the most popular types of red wine:
 Cabernet Sauvignon. Widely known as a “cab,” this wine is a powerhouse, known for its
full body, big tannins and notes of cherry, cedar and tobacco. ...
 Merlot. ...
 Pinot Noir. ...
 Chardonnay. ...

 Riesling. ...
 Sauvignon Blanc. ...
 Bonus wine:
"Smooth Red Wine"
 Mascota Vineyards Unanime. (173)

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 Olema Pinot Noir Sonoma County. (63)

 Olema Cabernet Sauvignon Sonoma County. (88)
 Barrelhouse Bourbon Red Wine. (86)
 Mina Mesa Cabernet Sauvignon. (88)
 D'Autrefois Reserve Pinot Noir. (78)
 Menage a Trois Silk. (26)
 Il Duca Cardinal Sweet Red. (116)

Types of French wine

When most people think of French wines, two or three regions probably come to mind;
however, French wine extends far beyond Bordeaux, Burgundy, and Champagne.
THE MOST POPULAR RED GRAPE VARIETIES
 Cabernet Sauvignon. Cabernet Sauvignon is a noble grape variety that grows well in
just about any climate that isn't very cool. ...
 Merlot. Deep color, full body, high alcohol, and low tannin are the characteristics of
wines made from the Merlot grape. ...
 Pinot Noir. ...
 Syrah/Shiraz. ...
 Zinfandel.
Overall, red wine has a slight edge over white because it has higher amounts of some
vitamins and minerals. Nevertheless, white wine contains fewer calories. Summary: In
terms of nutrients, red and white wine are neck and neck. However, red wine has
slightly higher levels of some vitamins and minerals .

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The red-wine production process involves extraction of color and flavor components
from the grape skin. Red wine is made from dark-colored grape varieties. The
actual color of the wine can range from violet, typical of young wines, through red for
mature wines, to brown for older red wines. The juice from most purple grapes is
actually greenish-white; the red color comes from anthocyan pigments (also
called anthocyanins) present in the skin of the grape; exceptions are the relatively
uncommon teinturier varieties, which actually have red flesh and produce red juice.

. Prepare wine, glasses and accessories for service

Presentation
1. Always present the bottle on the right of the person who ordered the
wine. ...

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2. Pour approximately 30ml of wine into the host's glass, await

approval. ...
3. After all guests have been served, place the bottle to the right of the
host with the label facing them. ...
4. Keep an eye on the table and replenish glasses as needed.

Do you serve wine from the left or right?

Only with his consent the wine can be served to other guests, and after that to himself.
When pouring a wine the guest should see the label of wine in every moment.
Sommelier came to guest from a right side keeping his left hand behind his back. ...
After you take away sommelier accessories you can offer water to guests.
How much wine do you pour in a glass?

5. Pouring a Standard Wine Serving. A bottle of wine contains just over 25 ounces so
it's common to see it portioned out into five servings (5 oz/150 ml). Fortunately, there
are many US restaurants that pour a generous 6 oz (180 ml) serving, which is a nice
gesture when you're paying by the glass

What are wine accessories?

A wine accessory is generally any

equipment that may be used in the storing
or serving of wine. Wine accessories
include many items such as wine glasses,
corkscrews, and wine racks.

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 Organize your wine list in a logical manner using geography, grape varietal, body,
food pairings, or some other classification. Regardless of the categorization method you
choose, make it clean, aesthetically pleasing, and easy to read.

 Ensure you're offering bottles at wide range of price points. Highlight your more
expensive and rare wines, but mix in plenty of high-quality and affordable options, as
well. However, make sure you never organize your list based upon price, as doing so
can discourage your guests from taking a thorough look at your list.

 Spell out food pairings clearly, as they’re one of the most important factors that
determine which wines your guests select. Even if you don’t come up with pairings for
every wine, the majority of your selections should have a suggested food
accompaniment.
Have different styles of whites, reds, and sparkling wines on hand to meet each
individual customer’s tastes and How do you properly pour wine?

Different Wine Pouring Styles

1. Sparkling: Pour in a trickle to avoid over-stimulating the bubbles. ...

2. Red: Slowly pour the standard wine pour (4 oz.) into the center of
the glass until it's around half full.
3. White: Slowly pour the standard wine pour (3 oz.) into the center of
the glass until it's around one-third full.
Which side do you serve wine?

Only with his consent the wine can be served to other guests, and after that to himself.
When pouring a wine the guest should see the label of wine in every moment.
Sommelier came to guest from a right side keeping his left hand behind his back.

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Is it proper to serve from the right or left?

As a general rule of thumb, you should aim to serve from the left: that is, changing
cutlery, laying down food, and serving drinks. The theory behind serving from the left is
that the majority of customers will be right-handed, so you will be less likely to interrupt
their movements as you serve
What side do you pour water from?

Guidelines to be followed while serving water. Turn the glass right side up if placed
upside down. While serving water, the posture of the service staff should be such that
his right foot is in front to avoid showing back to the guest

How to serve sparkling wines and champagnes

Sparkling wines need to be served cold. It is mandatory to brought it in a bucket with

ice, present it and placed it on the auxiliary table.

Actions that need to be done when the Sommelier serving sparkling wines:

 Carefully bottle handling

 Demonstration of bottles of wine to the guests and announcements to the person
who ordered it
 Set the appropriate glasses and equipment on the serving table
 Remove the cork
  Clean the bottle throat
 Remove the cork without foaming
 Place the cork with a basket on the plate
 Serve the wine to guest who ordered it to taste it
 Serve the wine to other guests at the table
 Re-serve person who has tasted wine
  Leave the bottle and the cap to guest’s sight

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  Clean the serving table

Open and serve wine

How do you serve wine?

Red Wine Should Be Served Cool — 60 to 70 degrees. The most common

misconception with red wine is that it is ideal to serve it at room temperature, when in
fact serving it cool is the best way to enjoy it. To cool red down to its proper
temperature, we like to place it in the fridge an hour before serving it.

Which side do you serve wine?

Only with his consent the wine can be served to other guests, and after that to himself.
When pouring a wine the guest should see the label of wine in every moment.
Sommelier came to guest from a right side keeping his left hand behind his back.

Which side do you serve and clear from?

Many formal restaurants practice the open hand service method, which means that a
server's arms are never to be crossed in front of a guest, and food is always served
from the guest's left side. Plates should be rotated when being served so the protein of
a dish is facing the guest, as opposed to a vegetable.

Different Wine Pouring Styles

1. Sparkling: Pour in a trickle to avoid over-stimulating the bubbles. ...
2. Red: Slowly pour the standard wine pour (4 oz.) into the center of the glass until it's
around half full.

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3. White: Slowly pour the standard wine pour (3 oz.) into the center of the glass until it's
around one-third full.
Basics to Serving Wine and Glassware
A proper glass will make any wine taste better

In 1986, Georg Riedel, a 10th generation Austrian glass maker, came out with a line of
affordable machine-made crystal glasses called Vinum. The line featured different glass
shapes for different types of wine. It caused a lot of confusion.

Consumers were accustomed to using just one wine glass and the Vinum line seemed
to be complete overkill. Georg Riedel had a clever solution, he started hosting “wine
glass tastings” to prove first-hand the difference it makes.

Regardless of his profit motives, Georg was right. Even novice wine tasters noticed a
difference between certain glasses.

 RED WINE: tastes better when served slightly below room temperature from 53 °F – 69
°F (light red wines like Pinot Noir taste better at the cooler end of the spectrum)
 WHITE WINE: tastes great from about 44 °F – 57 °F. (zesty whites on the cool side and
oak-aged whites on the warm side)
 SPARKLING WINE: Affordable sparklers do great at 38 °F – 45 °F (serve high-quality
Champagne and sparkling wines at white wine temperatures)Helping
 Guests Choose a Wine

Build a Great Wine List

Proper wine service starts with a well-balanced, diverse wine list. It’s important for your
staff to know a great deal about wines, and particularly the ones on your restaurant's
list. This allows them to help your guests select the right wine for any occasion, whether
that be finding the perfect white to pair with fresh seafood or choosing a particularly
special red for celebrating an anniversary.

Keep these important details in mind as you build your restaurant's wine list:

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 Organize your wine list in a logical manner using geography, grape varietal,

body, food pairings, or some other classification. Regardless of the categorization
method you choose, make it clean, aesthetically pleasing, and easy to read.
 Ensure you're offering bottles at a wide range of price points. Highlight your
more expensive and rare wines, but mix in plenty of high-quality and affordable
options, as well. However, make sure you never organize your list based upon
price, as doing so can discourage your guests from taking a thorough look at
your list.
 Spell out food pairings clearly, as they’re one of the most important factors
that determine which wines your guests select. Even if you don’t come up with
pairings for every wine, the majority of your selections should have a suggested
food accompaniment.
 Have different styles of whites, reds, and sparkling wines on hand to meet
each individual customer’s tastes and provide variety.

Assess Your Guests' Tastes and Knowledge

Servers should begin by determining what brought the guests to your restaurant. For
example, they might find out that the table is celebrating a special occasion. In that
case, wait staff can start their recommendations at a higher price point. When it comes
to first-time guests, it might be a good idea for your employees to talk about a wider
array of options to help familiarize new customers with what your business has to offer.

Similarly, your employees should try to gauge your guests’ wine knowledge before they
start making recommendations. If they find that the patron is something of a wine
expert, they can speak more conversationally about the wines, as there will be less
explaining to do. Conversely, servers must be ready to go over the basics with someone
who knows little or nothing about wine.

Finally, wait staff should find out what kinds of wine your guests prefer or have enjoyed
in the past. Knowing what kinds of wine patrons like can give servers a more informed
starting point. Being aware that the guests enjoy sweeter red wine, for example, can
narrow the focus considerably and help you to streamline your service.

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Opening a Wine Bottle

Opening the bottle of wine is one of the most important aspects of a proper wine
service. If your employees don’t know how to quickly and quietly open a bottle of wine, it
will negatively reflect on your restaurant.

Tools Needed to Open a Wine Bottle

Before bringing the bottle to the table, servers should be sure to have the following
items on hand:

 Corkscrew or wine key (electric, lever, twist, or waiter's style)

 Foil cutter (if they're not using a waiter's style wine key)

 Napkin or glass polisher

 Coaster (optional)

Once these supplies are assembled, your wait staff is ready to open and serve the
guests' bottle of wine.

Unscrew it straight into the air. Once the cork is three-quarters out of the bottle,
finish it quietly by hand to avoid a loud popping noise. One way to do this is to

How to Decant Wine

Decanting is the process of pouring a bottle of wine into a decorative decanter before
serving in order to separate any sediment that has formed. It also helps aerate the wine,
which can give it a boost in flavor and aroma. This process is typically saved for red
wines that have been stored for more than five to ten years, but some guests might
specially request that their wine be decanted.

As your wait staff decants the wine, they should use a flashlight or candle to help them
see the sediment in the bottle so that they don't dump it in with the wine by mistake. By
pouring slowly and carefully and keeping the light under the neck of the bottle,
employees should be able to tell that it's time to stop when the sediment reaches the top

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of the neck. Remind your servers to pour slowly and continuously until all that remains
in the bottle is the unwanted sediment, and then discard the remaining residue.

How to Open Wine at the Table

Let's say a party of four wishes to share a bottle of wine. Unlike decanting, where the
bottle is opened and poured away from the table, your wait staff will need to be able to
professionally open and serve the wine right at the table in front of the guests.

To open a bottle of wine, employees should follow these steps:

1. Cut the foil around half an inch from the lip of the bottle using a foil cutter or the small
knife in a waiter's style wine key. This ensures the wine doesn't touch the foil and can
help prevent dripping.

2. Place the corkscrew directly into the center of the cork and gently wiggle the cork
back and forth until it's all the way out of the bottle.

3. After the cork is removed, wipe it and the top of the bottle off. This helps
remove cork debris and dust from storage.

When opening and serving a white wine, employees should place part of a
napkin between the bottle and their hand to keep the warmth of their body from
affecting its temperature.

Following the proper protocol when serving wines to your restaurant's guests is central
to enhancing their overall dining experience and can also help your establishment sell
more wine. Your staff will also seem more professional, which can help you gain return
customers and improve your reputation as a business who knows their wines.

Wine Serving Styles

Your servers should always pour in a clockwise pattern and serve women first (even if
this means going around the table twice). They should finish serving with the guest who
ordered the wine, regardless of their gender. They should also always pour from the
customer's right. Your wait staff must judge the appropriate amount of wine to serve
each guest based on the number of people at the table but never pour more than half a
glass. An average 750 mL bottle of wine will provide approximately five pours.

How to Finish Pouring a Glass of Wine

Employees should finish each pour with a twisting motion and wipe the lip of the bottle
to avoid dripping. When they've finished serving your guests, they'll place the bottle to
the right of the host with the label facing outwards and ask permission to remove the
cork from the table.

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If the guests are enjoying white wine, the server should ask them if they would like the
wine left on the table. If they would, make sure servers provide them with a wine bucket
or cooler. Since white wine is usually served chilled, your guests might also opt to have
your wait staff return it to the underbars refrigerator until they are ready for a second
glass.

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