INTRODUCTION

TO
BARTENDING
Jeremiah "Jerry" P. Thomas
• he is considered "the
father of American
mixology“

•Thomas mixing his

signature drink: The
Blue Blazer
The Blue Blazer
Ingredients
• 4 ounces cask-strength Scotch whisky
• 2 teaspoons demerara or raw sugar
• 3 ounces boiling water (plus more boiling water to heat mugs)
• Garnish: 2 lemon twists
Steps (Serves 2)
1. Preheat 2 glass mugs with boiling water, discarding water before adding the cocktail.
2. Clear all flammable materials from the mixing area. Lay down a damp towel or two to
soak up potential spills. Keep a fire extinguisher on hand.
3. Add the scotch, sugar and boiling water into one of the mugs, and carefully ignite with a
match.
4. Very carefully, pour the flaming liquid back and forth from mug to mug, about 5 times.
5. Divide the drink evenly between the two mugs and extinguish the flames by covering
one mug with bottom of the other and vice versa.
6. Garnish each mug with a lemon twist.
CLEAN AND MAINTAIN PUBLIC AREAS
•All hospitality establishments and bars have range of
equipment: Some are static and other pieces are
moveable, some items may be powered and others
un-powered.
•It is imperative that the equipment is only used after
you have trained in the operation of the unit and
familiar with the safety requirements for safe usage.
•It is also imperative that the cleaning of the equipment
is completed in a hygienic manner and the correct
procedures are followed:
 HOW DO YOU
MAINTAIN
CLEANLINESS IN THE
BAR?
 CAYGO:
Clean As You Go
Static Equipment include:
•Refrigerators •Computerized tills
•Glass washers •Post-mix unit
•Ice machines •Electronic spirit
•Premix cocktail dispenser
dispensers •Work tops and
•Beer panels benches
•Espresso machine
Refrigerators
Glass washers
Ice machines
Premix cocktail dispensers
Beer Panels
Computerized Tills
Post-mix unit
Electronic spirit dispenser
Work tops and benches
Espresso machine
Moveable Equipment
•Blenders •Bar tools such as
•Shakers tongs, knives, spoon,
garnish holders, nip
•Drip trays
pourers, etc.
•Glasses and glass
racks •Straws
•Bar runners •Jugs and ice buckets
•Ashtray •Decorative garnishes
Blenders
Shakers
Drip trays
Glasses
Glass racks
Bar runners
Ash tray
Bar tools
• Tongs
• Knives
• Spoon
• Garnish holder
• Nip pourer
Straw
Jugs and ice bucket
Decorative garnish
• During your shift you must
constantly keep bar services glasses,
utensils and other beverage
dispensing equipment clean and tidy.
• Tables must be cleared and clean
regularly of dirty dishes and
glassware.
• When clearing surfaces of used items,
ensure customers are not
inconvenienced and all safety and
hygiene practices are adhered to.
• Stock levels must be maintained so
that displays are held in good order, and
customers will be able to receive the
beverage they have requested with
minimal delay.
USE BAR CLEANING CHECKLISTS

•The first step to learn how to clean a

bar is to come up with a bar cleaning
schedule. Decide what needs to be
cleaned and how regular and it
needs to be cleaned (daily, weekly,
monthly, etc).
•Coming up with a cleaning and
maintenance cadences is central
to a bar manager
responsibilities. Once you know
your cleaning cadences, you can
create bar cleaning checklists.
DAILY BAR CLEANING CHECKLIST

•Daily cleaning task should cover

things like cleaning glassware,
refilling coolers with beer bottles
and cans, taking out trash and
more.
WEEKLY BAR CLEANING CHECKLIST

•Weekly cleaning task should

cover things like empty out and
clean reach-in coolers, clear off
and wipe shelving units, power
wash floor mats, and more.
BARTENDING
 BARTENDING
•It is the art of mixing wines
and distilled spirits, cocktail
drinks, non-alcoholic
beverage, beverage service
and good costumer relations.
 BAR
•Is one avenue for this purpose as it provides
a cozy place for relaxation where customers
can chat with friends, enjoy a service of
their favorite drinks, listen to music or watch
a live entertainment. The word’’ BAR’’ refers
the place where drinks are prepared or
mixed and serve to the customers.
 BEVERAGE
•any potable liquid
made from water,
fruits and vegetables
and other derivatives
which taken by meal
or itself.
WATER
•It is the most
common and
most readily
available
beverage.
PARTS
OF THE
BAR
FRONT BAR
•A place where you can take and serve guest orders.
BACK BAR
•Where liquors
are displayed and
where reserve
liquor bottles are
restored.
 UNDER BAR
• a place for
tools and
equipment and
place where
beverages are
mixed.
TYPES OF BAR
ENTERTAINMENT OR COCKTAIL BAR
•A bar that is
designed to
provide special
entertainment like
live band, a sing
along videoke or
live entertainment.
 COFFEE BAR
•a place that do not
only serve high quality
coffee but also
designed to be an
ideal venue for chat
with friend as or
holding small meetings
 STAND–UP BAR
•it is simple bar
counter inside a
food outlet where
drinks orders are
prepared.
MOBILE OR PORTABLE BAR
•refers to the bar is
movable and can be
transferred from one
place to other .It is
usually used for parties
and for specials
function such as
banquet and catering.
Bar Organization and Personnel Duties
1.Bar Manager and Supervisor- plans, direct and monitor the bar set
up and delivery of beverage service in the bar, ensuring that service
standards are consistently complied with.
2.Bartender- prepares mixes alcoholic and non alcoholic beverages
and serves them in accordance to proper standard.
3.Barboy- act as runner and helper in the bar.
4.Bar Waiter and Bar attendant- take and orders and serve them in
accordance to prescribe standards.
5.Bar Receptionist- welcome and greets customer at the entrance and
escort them their tables