CHAPTER 5 :

BAR SERVICE AND

BARTENDING
 BAR SERVICE & BARTENDING

 Bar service should be executed in accordance

with prescribed standards and with graciousness
to insure customer satisfaction.
 BAR SUPPLIES AND FOOD STOCKS
1. Food and Beverages stocks
Orange juice White wine’
Pineapple juice Red wine
Tomato juice Champagne
Grapefruit juice Brandies
Mango juice Whiskies
Fresh orange juice Rum
Lemon Gin
Calamansi Vodka
Red cherries Tequila
Green olives Grenadine syrup
Cocktail onion Bottled soft drinks
Refined sugar Canned soft drinks
Evaporated milk Canned beer
Salt and pepper Bottled beer
Fresh orange fruit Liqueurs
Fresh pineapple Other spirits and
Syrup beverages as needed
 2. GENERAL SUPPLIES
 Drink list
 Wine list

 Cocktail napkins

 Stirrers

 Matches

 Cocktail coasters

 Cocktail picks (cloth/paper)

 Drinking
 3. ACCESSORIES
 Ash trays
 Tidbits containers

 Check holder

 Bar trays

 Change trays

 Tent cards

 Promo cards/display

 Flowers
SETTING UP AND
CLOSING THE BAR
 BASIC PREPARATION FOR BAR SET-UP

 Check the cleanliness and conditions of the :

 Bar counter
 Bar tool

 Bar storage
 I. BEFORE OPENING THE BAR, SEE TO IT THAT :

 Beers, juices and other perishable item are

refrigerated.
 Glasses and other equipment are clean and ready.
 Fruits for garnishing are ready.
 Ice in ice bin 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.
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. Perishable are refrigerated and covered with damp
clothes.
b. Operating equipment and tools are arranged and
covered :
• Knife • Cutting board • Mixing glass
• Bar spoon • Jiggers • Ice pick
• Bar tray • Ice bucket • Salt and pepper
• Ice tongs • Wine bucket shaker
• Ash tray • Blender • Ice scooper
• Other glasses
and supplies
c. Bar counter is cleaned and polished.
d. Requisition forms and other documents are
place inside shelves.
e. Glasses are cleaned, dried and transferred to
the racks.
f. The bar floor area is vacuum/clean.
 ALCOHOLIC BEVERAGES

 Wines and other alcoholic drinks are usually

served as complement to the 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 the obtained by distillation, after
fermentation from vegetable, grains, fruits, plants
and other substances which are sugar or starch
bound.
1. Whisky - general name for liquors of not
less than 80% proof, distilled from mash or
grains.
 A. SCOTCH
 Is made from malted barley and aged in oak barrels;
Scotch whisky has a distinctive flavor which has never
been successfully duplicated elsewhere. This is due to
several factors, namely; the malted barley and the water
used.
 Example:
 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 flavor

 Example:
 C. CANADIAN
 Is a distinctive product of Canada, flavored from corn
and barley

 Example:
 D. JAPANESE
 A product of Japan, made in the same way as Scotch
whisky

 Example:
 2. GIN
 Is a grain mash distilled, 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.

 Examples:
 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.

 Example:
 THERE ARE THREE MAIN TYPES OF RUM

 Light bodied dry flavored rums from Puerto Rico

 Heavy bodied sweet flavored 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 color and taste.

 Example:
 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

 Example:
 6. TEQUILA
 Distilled from the fermented sap of the maguey plant
from Mexico

 Example:
 II. LIQUEUR

 An infusion of fruits, sugar, syrup or other flavor

to brandy or other spirits. This gives the drink its
characteristic taste. Among the popular liqueurs
are:
 1. ADVOCAAT
 Made in Holland from fresh egg yolks, sugar and
brandy.

 Example:
 2. ANISETTE
 A clear liqueur made from anise seed and flavored with
bitter almonds

 Example;
 3. AQUAVIT
 Clear liqueur flavored with caraway seeds from
Scandinavian countries

 Example:
 4. BENEDICTINE
 A liqueur made by the Benedictine monks out of a secret
formula reputed to be a combination of herbs, spices and
fine brandy.

 Example:
 5. CHARTREUSE
 Cordial made by the Chartreusian order of monks. Its
color is a combination of yellow and green and is made
out of a combination of many ingredients such as spices,
herbs and roots.

 Example:
 6. CHERRY
 Brandy flavored with black cherries

 Example:
 7. COINTREAU
 A brandy produced out of triple sec and orange Curacao

 Example:
 8. CRÈME DE CACAO
 Is made from cacao beans, spices and vanilla. It comes in
two colors – white and brown

 Example:
 9. CRÈME DE MENTHE
 The peppermint liqueur made fresh mint and brandy

 Example:
 10. CARACAS TRIPLE SEC
 Made from the peel of bitter orange grown in the West
Indies; enriched with spices, rum and sugar

 Example:
 11. DRAMBUIE
 A liqueur made from Old Scotch, honey orange, herbs
and spices.

 Example:
 12. GRAND MARNIER
 Made from champagne, cognac and orange Curacao

 Example:
 13. KAHLUA
 Mexican liqueur made from coffee beans, vanilla and
brandy.

 Example:
 14. KIRSHWASSER
 Liqueur made from wild black cherries

 Example:
 15. PER NOD
 Made from licorice and anise

 Example:
 16. SOUTHERN COMFORT
 A high proof liqueur made in the United States out of a
secret formula.

 Example:
 III. BEER
 A beverage produced out of the fermentation of cereal
grain flavored with hops.

 Examples:
 IV. WINE
 Is a naturally fermented juice of fresh ripe grrapes. 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.

 Examples:
 USES OF WINE

 As a complement to a meal
 To enhance the flavor of cooked foods
 To highlight a celebration
 Some serve as medicine
 Ideal for cold weather as it heats up the body
temperature
TYPES OF
WINE
• Still or natural wines – refered as stable wines they come in
three in colors ,red white rose.
• Anomatic Wines-Made in same ways as natural wines but
during fermentations anomatics are added: examples are
vermouth, compari , bonnet.
• Fortified Wines-these are called fortified because wines arte
made stronger or fortified by adding sugar in order to
increase their sugar content.
• Sparkling wines- considered the king of all beverages. The
most popular ones are champagne, they are made sparkling
through a second fermentation inside the bottle.
 MATCHING WINE AND
FOOD
 FOOD IDEAL WINE
ACCOMPANIMENT
Red meat red wine
light meat or fish white wine Red
meat/Light Meat Rose wine Fish
Shell fish white wine Veal
light wine or red wine
Chicken/Turkey/Pheasant Red wine
beef lamb light red wine
ham red wine
venisor/game wild duck dry white wine from burgundy
curry no wine beer or lager
 Duck full bodied red wine as for beef fishdry white wine
game Full bodied red wine goose medium quality French red
wine Lamp and multon red Bordeaux and burgundy dry white
wine or rose may also be served Shellfish Dry white wine
from burgundy or rhose champagne with lobsters
turkey A good claret or burgundy veal Bordeaux or white
and red wine sweets usually no wine sauteme may be do
appetizers vermouth dry and medium cherry dry madelra
champagne rose cocktails
• Champagne dry cherry hock and mosselle can be good
accompaniment for the whole meat.
• Rosa wines like travel rose,mateus rose can be drunk with
any dish throughout the meal. They have delightful pink
color.

The aperitif
At the dinner party served special guest with aperitif – a
before dinner drink.
Dry or medium dry cherry or dry madera which is light in
color makes good aperitif.vermouth is also a best choice ,light
dry white table wine makes a pleasant aperitif. Cocktails are
often drunk before a meal but not should be really served.
• Dessert wines
If a separate wine will be served with a dessert like fruits
and nuts it is advisable to sweet wines such as sauturnes
or sparkling wine.
Coffee with brandy liqueurs makes a happy ending to the
meal.
 TALKING ABOUT WINE
TASTE
• Sweet – taste likened a soltion of water and a teaspoon of sugar.
• Tart-Solution of lemon juice and water
• Bitter- solution of weak coffee
• Salty-solution of salt and water
• Sweet wines are those which have a taste with nthe solution of
sugar the opposite of sweet is wine terminology dry. Dry means
the absence of sweetness.
• Tarts are those wine that have an agreeable degree of sourness
which is caused by acids like tartness of orange juice.
• Bitterness- is the quality of the wines that makes mouth pucker.
• Red wines and white wines are have a pleasant taste but not
usually bitter.
• Tarts are those wine that have an agreeable degree of sourness
which is caused by acids like tartness of orange juice.
• Bitterness- is the quality of the wines that makes mouth pucker.
• Red wines and white wines are have a pleasant taste but not
usually bitter.
EVALUATION OF WINE
The quality of wine is determined through out color,appearance
and odor here are some guidelines in evaluating wines.

• 1.Odor
There are basically three colors of wine:

• Red - Called rouge when may range anywhere from purple to

dark red to burgundy.

• White -Called bianc in varying clarify depending in the grape

variety and aging process.

• Pink - Called rose ,Ranging from pink salmon and light rose tone.
2.Appearance

• Appearanc judge by looking at the wine through the light. A Brilliant

wine also reflects sparkles, It is free from floating particles.
• Dull wine has floating particles and looks slightly cloudy and cloudy
wine does not reflect light.
3.BODY OF WINE
• Through the body of wine. One can measurw its "wateriness" The body
os also 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 not watery the wines also break into
legs as they come down the sides of the glass.

• Light bodied wines are not heavy. These wines do not cling to the sides
of the glass when twirled around.
• 3.BODY OF WINE
• Through the body of wine. One can measurw its
"wateriness" The body os also 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 not watery the wines also
break into legs as they come down the 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 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 -Odor is similar to wood.

Metallic -Odor is similar to metal.

Moldy -Odor is similar to mold.

• Yeasty -Odor is similar to yeast.

• Corky -Odor is similar to corky.

• Sulfuric - Odor is similar to rotten eggs

• Oxidized -Odor usually accompanied by burnish tint in

wine.

• Vinegary -Odor is similar to vinegar.

NOSE AND EYES AS
WELL AS TASTE
• In addition to the three basic sensation of sweets tart and bitter wine
taster also used words associated with "Nose and Eyes" it also has an
impact to nose to reach the tounge and it must pass through the mouth.

• After taste

• Lingering impression the wine leaves in the mouth after its

swallowed .

• Wine vintage

• Refers to the year when the grapes harvested. There are years
when harvest is good in some parts of the world and this makes
exceptional quality vintage.
• DECANTING WINE
Applies to old wines for purpose of eliminating sediments that
have accumulated inside the bottle.Decanting wine requires
skill and if one is not skilled to decant.

• Toast with wine

Whenever a person is honored with a toast he never drinks
from his glass until all have drunk.
 WINE SERVICE
PROCEDURES
1.Approach the guest's table bring the requested wine a clean
cloth napkin, Wine opener with corkscrew and an ice bucket
should be set on the right side of the host.

2.Present the bottle to the host,show label and wait from him
to confirm his selection. Upon presentation, mention the name
of the wine, size of the bottle,vineyard and vintage.

3.Carefully cut the metal or capsule of the bottle about half an

inch below the neck rotating the bottle.

4.Wipe the top of the bottle and the cork with a cloth napkin.
5.Insert the tip of the corkscrew slightly off the center and turn
it in a clockwise direction until it has fully penetrated into the
cork.
6.Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion until the cork is fully extracted.

7.Present the cork to the host for evaluation.

8.Wipe the mouth of the bottle to remove any cock or mold.

9.Pour about 1 ounce of wine into glass of the host for him to
taste and evaluate. Wait for his approval.
10.Proceed to serve the wine starting from the ladies, then the
gentlemen and lastly the host.The glass must be filled at
approximately mid-level.
Do not pour the wine far above the glass. Bring the neck of the
bottle near the glass and be careful not to rest the neck of the
bottle to the glass.

11.To finish pouring, the bottle must be moved upward with a

twisting motion so that the wine will not drip.

12.Place the bottle with its remaining contents on the right side
of the host with the label facing him.
SEQUENCE OF BAR SERVICE
1. Bar captain/ receptionist greet guests and assists them
in getting seated.
2. Bar captain/ Receptionist takes drink order.
3. Drink order is written down in an order slip/ guest
check.
4. Corresponding order slip is detached and given to the
bartender;
the guest check is given to the cashier.
5. Bartender prepares the drink.
6. Drink order is taken from the bar using a bar tray.
SEQUENCE OF BAR SERVICE
7. Drink is served on the right side of the guest, together
with the bar tidbits if any.
8. Hors d' oeuvres menu is presented and offered.
9. Hors d' oeuvres menu book is taken out.
10. Hors d' oeuvres order is written down in an order slip.
11. Corresponding order slip is detached and endorsed to
the kitchen.
12. Server picks up hors d' oeuvre order from the kitchen.
13. Second, third, round of drink is offered by the attendant.
14. Order slip is filled up for any additional order.
SEQUENCE OF BAR SERVICE
15. Empty bottles and glasses are cleared from
tables; soiled ashtrays are replaced.
16. Hors d' oeuvres order is served.
17. Cashier closes the bill (guest check) and prepares
billing.
18. Attendant presents the bill and receives payment;
turns it over to the cashier.
19. Attendant/ Captain/ Receptionist thank the
guests for their patronage.
STANDARDS OF BEVERAGE
SERVICE
1. serve all drinks from the right or in front of the table
whichever is most.
2. Continuously refill water goblet.
3. Always serve beverage with a coaster or napkin.
4. Always carry beverage and other bar items on a bar tray.
5. Drinks containing tonic water should be served with a
sliced lemon.
6. Always serve carbonated beverage with drinking straw.
7. Serve ladies first, then the gentlemen and lastly the host.
8. Bus out soiled glasses from the right side of the guest.
STANDARDS OF BEVERAGE
SERVICE
9. Bus out soiled glasses from the right side of the guest.
10. Serve white wine, rose and sparkling wines in chilled glasses.
11.Serve red wine at room temperature,
12. Hold tumblers by the base and stemmed glass by the stem.
13. When glass is nearly empty, offer another drink.
14. Keep table clean by removing empty bottles and replacing
soiled ash trays.
15. For a personalized service, bottled drinks like beer and soft
drinks
should be poured in front of the guest.
STANDARDS OF BEVERAGE
SERVICE
16. Never serve across the guest.
17. Serve white wine and red wine 2/3 full.
18. When pouring drinks from the bottle, turn the bottle
slightly towards the
right to avoid any drop to fall on the tablecloth or on the
guest.
19. When pouring bottled drinks, never allow the bottle to
touch the glass.
20. Upon serving, mention the drink's name. Say something
like ; "Your
peach daiquiri ma'am. "
PREPARATION OF
MIXED DRINKS
METHODS OF REPARATION
• Generally all drinks make used of any method listed
1. STRAIT SHOTS
• Straight shot means an ounce of liquor served -up".
The glass to use will depend on type of liquor served,
i.e..
ROCK DRINKS
A rock drink is a straight liquor or combination of
liquors(no mixture) served with ice. These drinks are
served in a rock glass, which is normally small since it
is designed to serve liquor only, without any mixture.
Highball Drinks
The basic mixed drink (single liquor, single mix) can be referred to as
highball drink and is served in a highball glass. This highball glass is
slightly
larger than the rock glass to be able to accommodate the added
mix. The
standard mixes are water, soda, tonic water. ginger ale. cola, lemon-
lime,
soda and fruit juices. A vodka and tonic, whisky and water, rum and
cola.
screwdriver and greyhound are all examples Of highball drinks that
should be
served in a highball glass.
TALL DRINKS
• Any drink requested “tall” is Served in a tall highball
glass. This glass is
slightly larger than a standard highball glass to
accommodate extra mix. A customer who prefers a
lighter dilution will normally order "tall drinks".
• A tall scotch and soda, a tall bourbon and water,
and a tall gin and tonic are all examples of tall
drinks.
STIRRED DRINKS
• Drinks are prepared such that the ingredients are
first Chilled by being ingredients are strained into
the appropriate glass. Martinis, Manhattans and
Rob Roys are the most popular stirred drinks.
BLENDED DRINKS
• In this type Of preparation, the drinks are prepared in a
blender When a heavy thick mixture is desired. No
strainer is used With the blender because the ingredients
are already blended together With the ice to form a light
cocktail.
SHAKEN DRINKS
• These drinks are shaken with a cocktail shaker With ice.
This is done for heavy ingredients like egg yow White,
cream, milk, etc.
BUILT IN DRINKS
• Applies to drinks which are altogether poured in a glass
but not allowed to blend or mix. Example the 7- colored
Pousse Café
MIXED DRINKS
They are a mixture of a base (oftentimes alcoholic like spirits and
wine), and modifying agent like cream, milk, etc. presented with a
garnish. The method of preparation is described in a recipe.

The said recipe must contain the following information.

 Name of the drink

 Ingredients and standard portion
 Standard glassware, type of ice, method of preparation and mixing.
 Finishing preparations (garnishing or other items that go with the
specific drink
MIXED DRINKS
• For easier recall of the recipes, make a set of cards size
3 by 5 inches.
On one page of each card. print the full name of the
cocktail. At the back of the card, write in proper order of
the abbreviated name of the drink, the glassware, type
of ice, method of preparation, ingredients, and finally
the garnish.
It will also advisable to a place a color code for the base
liquor. For example, one can write all vodka drinks in
blue , all bourbon drinks is black, all gin drinks in red,
etc.
MIXED DRINKS
Over the year recipe’s have varied considerably and
so with the standard portion size of 1 ½ ounces for
all basic drinks or all liquors
or cordials.
TIPS ON MIXING DRINKS
1. use quality Ingredients. Remember that the quality of a drink depends
largely the quality of its ingredients.
2. use plenty of ice for mixing. This should be placed in the in the mixing glass
or snaker before adding liquor. Make sure that the
3. the ingredients so as not to spoil any drink and to
insure consistency in quality and cost. Make sure the ingredients
are used in the correct proportion.
4. Some drinks are Shaken with ice for better dilution or maybe
dissolved with sugar and other heavy ingredients. Others are
only stirred ice. strictly follow the procedure so as not to spoil
the drink.
5. Chill all glasses for chilled drinks. Heat glasses for hot drinks. Do
not put glasses in freezers as they will crack.
TIPS ON MIXING DRINKS
6. Simple syrup must be prepared in advance- get a container
and fill it with sugar. Pour boiling water until the syrup reaches
the original level of sugar while stirring it briskly.
7. To frost the rim of the glass, rub it with a slice of lemon and
dip it in salt or sugar as indicated in the recipe.
8. Mixers such as soda, water, tonic, ginger ale and fruit juice
should be added to the liquor rather that the other way
around.
TIPS ON MIXING DRINKS
9. Always use the right glass for every drink.
10. Lemon or orange peel should be twisted over the
drink only after the drink is finished. If should not be
mixed with the drink otherwise the taste of the drink
will become bitter.