guestservice

[Beer Service]

© 2007 Marriott International. All Rights Reserved.

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Bottled Beer
To pour bottled beer,
 Place the neck of the bottle, or lip of the can,
over the edge of a scrupulously clean beer glass,
without touching it to the glass’ rim.
 Quickly raise the bottom of the bottle or can to a
high angle, causing the beer to gurgle into the
glass until a fine head is created.
 Lower the bottom of the bottle or can, reducing
the flow of beer into the glass until the foam rises
to the rim.
 Depending on the glass size, it may not be
possible to empty the can or bottle. In that case,
place the can or bottle, with the label facing the
guest, to the right of their beer glass.

Draft Beer
When pouring a beer from a tap,
 Open the tap all the way in a quick smooth
motion by grasping the tap handle at its base
(pulling the tap handle at the top opens the tap
too slowly, causing the beer to draw foamy).
 At the beginning, tilt the glass slightly, but do not
touch the glass to the beer spout.
 Then straighten the glass as you pour, topping
the beer with a collar of 1⁄2 inch to 1 inch of foam.

B A R A R T S™ THEBARBOOK © 2007 Marriott International. All Rights Reserved.

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bestpractice
Remember...
Clean Glass and Ice Cold

Pairing Food and Beer

Specialty beer and food pairing are some of the most exciting and
accessible for guests, both in terms of price and familiarity. Here
are some outstanding matches that can be recommended verbally
or even paired up right on your food menu or cocktail list.

Pilsner and Wheat Beers

Sushi, fried foods, chilled shellfish, hot and spicy foods, pizza

Amber Lagers and Pale Ales

Cold cuts and pates, barbecue, rotisserie roasted meats,
mustard sauces, steak tartar

Brown Ales, Porters and Stouts

Oysters on the half shell, French onion soup,
cheddar omelets and burgers, blue cheese salads
and pastas, grilled steaks

Lambic and Farmhouse Type Ales

Braised meats and meat pies, roasted
poultry or meats with fruit sauces

Fruited Lambics and Barley Wines

Chocolate, fruit, and nut desserts;
triple cream cheeses

© 2007 Marriott International. All Rights Reserved. THEBARBOOK B A R A R T S™

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Checklist 2 – Guest Services

Bar and Lounge Service
 Review the contents of the section.
 Train all associate on the “three steps to great customer service”.
 Ensure all associates understand the importance of “creating an anchor” in the Bar/Lounge.
 Review the cocktail menu and build upselling opportunities into the text.
 Review the presentation of the signature cocktails to ensure they offer visual merchandizing
opportunities.
 Train on upselling during pre-shift meetings.
 Institute the “buy back” guarantee.
 Train and certify that all associates follow procedures on beverage napkin mechanics to
improve customer service.

Bartenders Guide to Service

 Review the contents of the section.
 Train all bartenders on the standard sequence of service.
 Observe bartenders during normal service to verify the sequence of service is being followed.
 Retrain as necessary.

Sequence of Service – Server

 Review the contents of the section.
 Train all servers on the sequence of service.
 Observe servers during normal service to verify the sequence of service is being followed.
 Retrain as necessary.

B A R A R T S™ THEBARBOOK © 2007 Marriott International. All Rights Reserved.

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Wine Service
 Review the contents of the section.
 Train associates on helping with wine selections.
 Institute the “progressive wine list” format to assist associates and guests with wine selections.
 Train on correct wine/Champagne service procedures.
 Train and certify associates on decanting wines.
 Train on basic wine recommendations and pairings.
 Organize on-going wine training using vendors and suppliers.

Beer Service
 Review the contents of the section.
 Train and certify associates on the correct service of bottled and draft beers.
 Train on basic beer recommendations and food pairings.

© 2007 Marriott International. All Rights Reserved. THEBARBOOK B A R A R T S™