Chapter 5

Select Beverage Service Staff

Beverage Server
• A beverage server could be defined as someone who takes and serves guest’s beverage orders.
• Beverage servers are responsible for:
 Preparing for service
 Greeting guest
 Taking order
 Serving order
 Closely monitoring guest alcohol consumption
 Completing service
• To be excellent team player, server can:
 Help other staff
 Say please and thank you to guest
 Share supplies
 Take pride in their work
 Always clean up after themselves
 Do pre busing
 Clear and reset tables
• Beverage servers help to meet these superior performance standards. They must make sure:
 Alcoholic beverages are served in accordance with state and local law, rules and regulation
 The bar and lounge area is clean and attractive
 Table and bar service are free of spills, spots, chips, cracks
 Glasses are clean, sparkling and chip and crack free
 Non-alcoholic beverage menu is available
 Servers must familiar with all restaurant menu and offerings
 Quickly approach guests and greet them
Suggestive and Upselling:
• Suggestive selling encourages to by additional food and beverages.
• Upselling means suggesting more expensive and better quality item.
• They key to effective suggestive and up selling is a good knowledge of menu. Sever must know all of the product.
• Some technique for suggestive selling and upselling.
 Develop selling attitude
 Be enthusiastic
 Make beverage sound appetizing
 Offer a choice/ Ask question
 Suggest personal favorite or specific items
 Suggest the unusual

Preparing for Service

• Beverage servers work with buspersons to set up tables in their area. This includes checking:
 Silverware
 Glasses
 Napkin
 Salt and Pepper shakers or grinder
 Sugar bowls or Caddies
 Tablecloths
 Condiments
 Ice buckets
• Most lounges provide with opening duty checklist.
• Sidestation store extra supplies that help eliminates trips to kitchen.
• The sidework checklist lists sidework tasks and the servers who are assigned to complete each task to make smooth operation.
Taking Orders
• Server try to make guest seated within 60 or 30 second greeting time.
• Server must read the guest right away. Which means what type of guest need, want and expect.
• When alcoholic beverage has been order, server must verify that guests are of legal drinking age by checking the
identification.
• Most operation use an order-taking system to take order.
• Beverage servers typically write orders on the guest check or order pad and following clockwise
• Server must listen carefully for any special request.
• Servers often serve complimentary food such as: Pasta or pretzels
• Foods high in fat, such as fried cheese, slow the absorption of alcohol into bloodstream.
• Silverware may be wrapped in linen rollups
• Placing Orders:
 After taking order, order must placed with bartender or on POS system or clipping the guest to a rail.
 May operations ask server to set glassware for drink orders.

Serving Drinks
• Mixing, pouring, garnishing and serving drinks the same way every time is the mark of a quality operation.
• To help create this quality, beverage server should check all beverages to make sure they are complete as ordered
before serving them.
• Beverage trays:
 There are 2 types of trays – a 12 to 14 inch beverage trays and usually 27 inch is used for serving food
 When tray is filled with beverages, the trays are often heavy and potentially difficult to handle.
 Safe way is to bend the knees and lowering the should below the tray.
 Server balance the tray at shoulder level on their fingertips.
 They then keep their back straight as they stand up and steady the tray with their free hand.
• Serving Beverages:
 Servers have served women first and the host of the group last.
 First step is to place a beverage napkin on the table.
 Servers handle glasses away from their rim or lip.
 A sign of a quality operation is that beverage servers know who ordered which drink and they do not have to ask who
ordered what.
 Servers also repeat the name of a drink and special request as they serve each drink so that they can ensure all is correct.
• Maintaining Table:
• Maintaining a table typically involves:
 Clearing items such dirty tableware linens, and any other items that are not being used.
 Keeping the bar and lounge area neat at all time.
• Guest Checks:
• there are few ways where guest can pay:
 Cash
 Traveler’s checks
 Payment card
 House account
 City ledger account
 Personal checks
 Coupons, vouchers or gift
 Transferring Checks
Clearing table
• It is common for beverage servers to clear lounge tables after the guests have left
• Servers should place a service tray on a nearby tray jack or bring out bus tub.
• Table must be sanitized and clean
• Once table is cleared, server should reset them so that the tables are as neat and clear when operation first
opened.
Last call and closing
• There are timings at beverage operation to stop providing alcohol. It often call issue “last Call” at least before
closing.
• Common closing duties are:
 Removed soiled linen
 Cleaning table and chairs
 Store food
 Restock silver, glass and china
 Clean ice bucket, water pitcher, & Coffee station
 Restock sidestation
 Reset all table

Bartender
• Bartender prepare and serve drinks to bar and lounge guests and sometimes serve food as well. They prepare
beverages for beverage servers, restaurant servers and in-room dining service.
• Bartender are responsible for:
 Monitoring guests’ alcohol consumption
 Controlling alcohol risks effectively
 Maintaining quality standards
 Helping control waste and costs
 Maintaining bas sanitation
 Making drinks look attractive
• Bartender contribute to the operation’s teams by:
 Helping co-worker and guests whenever possible
 Conducting inventories according to the inventory schedule to ensure that other bartender wont run out of supplies
 Providing the same excellent service to other staff members that they provide to guest

Key Control
• Bartender use different keys. They might control keys to the cash bank, alcohol storeroom , bars and other limited
areas.
• Key control guidelines for bartenders includes:
 Following procedures for signing keys in and out.
 Never leaving keys in a door’s lock. Keep keys with them or secured in a cash drawer
 Always turning in any key before leaving operation
 Reporting any lost keys immediately to the manager on duty.

Standard Drink recipe Development

• Typical testing procedures include the following:
 A skilled bartender creates a tested recipe or one is selected from published source
 Several people prepare and test the drink. Bartender collects the feedback
 Adjustment are made according to the feedback
 Preparation testers consider the difficulty of the recipe, how guests will like it
 Final adjustments are made
Standard Portable Bar Setup
• Bartender may work in a lounge, restaurant, banquet room, suite or reception.
• Bartender prepare and serve drinks on portable bar.
• They stock bar according to the number of guests.
Opening Sidework
• Bartenders haves have several tasks that fall under opening sidework. These tasks include:
 Picking up, verifying and setting up a cash bank.
 Setting up point of sale
 Setting guest checks
 Reviewing the bar logbook
 Reviewing daily function sheet
 Picking up and transporting liquor and food issues from storerooms
 Storing items
 Preparing the bar area
 Preparing mixes and garnishes
 Preparing service areas

Wash Bar glasses

• Many bars will hand wash some of the bar glasses – especially beer glasses
• First, glasses must filled with 43 degree water for cleaning
• Then rinse with 120 degree water
• Finally third sink is filed with clean water and sanitizing solution.
Prepare Beverage
• There are different type of method for preparing the Beverage:
 Stirred Drinks
 Shaken or Blended Drinks
 Frozen Drinks
 Building Drinks
 Layered Drinks
 Coffee Drinks

Prepare orders for In-room Dining

• Bartender who work at lodging properties may help prepare drinks for in room dining
• An in-room dining attendant typically picks up prepared drinks.
• Many properties use a control procedure called red-lining. This involves bartender drawing red line under the last
beverage listed on the order.
• These controls are required for all beverages activities. These controls help to properly charge revenue to
appropriate department.
Clean Bartop and lounge During Service
• Removing glasses, napkins, food plates and silverware that are not being used.
• Clearing empty plates from guest tables.
• Picking up any snack or trash on floor.
Balance Bank, Make shift Deposit, and Collect Due-backs
• Cash Bank is the smallest amount of cash that allows bartenders to do their business.
• Bartenders are responsible for maintaining security over their cash bank at all times.
• End of the shift, bartenders prepare a deposit and cashier’s report.
• Bartenders prepare due-back vouchers for the total amount of money they paid out their cash bank during the
shift. A due-back is a receipt for any money that is paid out of the bank.
Clean and Secure the Bar and Lounge
• Closing out guest checks and point of sale equipment
• Separating Cash bank from shift receipts
• Washing, sanitizing and storing all glassware
• Recording all empties liquor bottle on a beverage requisition
• Cleaning dispensing equipment
• Final check of area
Specific Beverage service Procedures
• There are certain procedure that apply to different beverage:
 Coffee
 Tea
 Beer
 Wine and champagne
Beer
• Draft Beer is beer that is served from keg.
• Server should not poor all the beer down the side of the glass.
• Servers should open the beer tap dispenser quickly and completely.
Wine & Champagne
• Selecting Wine
• Glassware
• Temperature (white wine / red wine)
• Opening
• Pouring
Thank You!!