Introduction to Bartending

Introduction To Bartending Class Overview

➢ A Brief History of Bartending & how our region relates. 1-5
➢ What is a Bartender?
➢ Do I Need Training to be a Bartender?
➢ Bar Terms
➢ Glassware
➢ Bar Equipment and thier proper use.
➢ Bar Inventory and its importance
➢ The 10 Most Important Bartenders in History
➢ 15 most popular cocktails in our region and their history
➢ 5 Steps to Better Cocktails
➢ Extra Tips a Bartender Needs to Know
➢ How to Address Drunk Customers
 A Brief History of Bartending
and how Belize relates
Bartending, along with prostitution are some of the world's oldest
professions. Bartending dates back to ancient times and has
evolved into many different forms and levels throughout the
world. Through the years, the profession had to deal with its ups
and downs including prohibition (in test) in the United States
which directly affected Belize. Now, there are training institutions
all over the world that offer different levels of training but one
thing is certain, being able to make a drink is but one small part
of a fully rounded bartender. This training will prove that.

Ancient Times
Traces of bartending can be found back in ancient Greek, Roman
and Asian societies working in what were called "public drinking
houses." Most of the bartenders in that time made their own
drinks and were alehouse owners or innkeepers. In the
Caribbean, bartending is more recent; at first with the cultivation
of sugarcane, then more recently with tourism…
 A Brief History of Bartending
and how Belize relates
Pre-Prohibition-
The bartending profession traveled over to the New World from Western Europe
during the colonialist era but that is not to say alcohol in some form did not exist
there. Can you name some countries that fall under the new world?

United States Prohibition- 1920-1933

In 1919 under pressure from the Temperance movement, the United states ratified the
18th amendment and the country officially went ‘dry’ on January 17 th 1920 at midnight.
The manufacture, transportation, and sale of alcohol was made illegal in three quarters
of the nation’s states.

End of Prohibition-
Prohibition failed to enforce sobriety and cost billions which made the decision lose
popularity quite rapidly in the 1930’s and in 1933 the 21 st amendment to the
constitution was passed making alcohol legal again in the US.
 A Brief History of Bartending
and how our region relates…
In the Caribbean, Bartending has just recently developed into a respected
profession. With the emergence of tourism as the number one income
earner, bartending has had to come hand in hand and by extension,
bartending schools and vocational institutes. Some secondary and tertiary
institutions also offer courses that cover a larger field but do not focus on
just bar. You will quickly learn that the bar is the single most important
area of the F&B Department and as such, Belize Institute of Mixology
(BIM), keep updated training information to reflect world trends.
What is a Bartender?
 This subject has varying definitions and
many so called bartenders do not value the
term; ‘You need to creep before you walk’.
Being able to mix a drink is but a small
component of being a great bartender.
There are traits that go beyond that and a
good bartender needs to evaluate him or
herself and consider the following:
 Am I courteous, mannerly, a team
player, dependable, humble, etc?
 Or am I pretentious and unwilling
to share knowledge?
 Do I constantly strive to do better
and knowledge driven or am I
content at the level I am?
 Am I honest and loyal to my
colleagues and employer?
What is a Bartender continued

 Indeed a bartender needs to

know recipes and memorize
the most popular ones but the
responsibilities are beyond
that. You are expected to take
on the responsibility of all the
items at the bar and perform
duties such as inventory
control, ordering, following
recipes, and at times
protecting the bar’s assets as
if they were your own. Many
times Bartenders have been
promoted not because of their
drink making skills but for the
other attributes listed here.
What is a Bartender?

In addition to their core beverage-serving

responsibilities, bartenders also:

 Take payment from customers (and

sometimes the servers);
 Maintain liquor par, garnish, glassware,
and other supplies or inventory for the
bar.
 Serve food to customers sitting at the bar.

In establishments where cocktails are served,

bartenders are expected to be able to mix many
different drinks in several different ways.
 What is a Bartender? (cont.)
Bartenders also usually serve as the public image of the bar they tend,
contributing to, as well as reflecting the atmosphere of the bar.
In establishments focused more on food, this can mean the bartender is all but
invisible. On the other extreme, some establishments make the bartender part
of the entertainment, expecting him/her perhaps to engage in flair bartending
or other forms of entertainment such as those exemplified in movies such as
Cocktail or Coyote Ugly.
 What is a Bartender?
(cont.)
Some bars might be known for bartenders which serve drinks and
otherwise let a patron alone, while others want their bartenders to be good
listeners and offer counselling (or a "shoulder to cry on") as required.
Good bartenders help provide a steady clientele by remembering the
favorite drinks of regulars, having recommendations on hand for local
night life beyond the bar, or other unofficial duties. They are sometimes
called upon for answers to a wide variety of questions on topics such as
sports trivia, directions or the marital status of other patrons.
In regions where tipping is the norm, bartenders depend on tips for most

of their income. In those establishments where minors are allowed within

the bar area, bartenders are also usually responsible for confirming that
customers are of the legal drinking age before serving them alcohol. That
age can be between 18 and 21 depending on country but you are to follow
the rules of the country that you work.
Do I need training to be a bartender?

 In the Caribbean and Central America,

bartenders do not need a license and
formal training is usually referred to as
certification and has a number of levels.
Training is not required in most places of
employment but formal training help in
many instances for example many past
trainees with experience come with a
general idea of how things are done that
are totally wrong. Example: What kind of
liquor is mainly produced in the our
region? What is the base ingredient?
Do I need Training to be a Bartender?
 In a nutshell bartender training is
essential for many reasons as it assists in
gaining confidence and a well trained
bartender should be able to assist and
advise customers on different cocktails,
liquors, wines, etc. This also is a perfect
way to up-sell to unsure customers.
 This training provides you with the
foundation to better understand the most
popular liquors, cocktails, wines, beers,
etc.
Do I need Training to be a Bartender?
Bartending School/vocational programs.
There are lots of bartenders programs available
through hospitality schools. Through these
programs you can learn the basics of mixing
drinks and these training gives you a head start
to better performance when getting a job.
The more you do it, the better you get.
If you’ve never worked in a restaurant before,
don’t expect to waltz into a bartending job even
if you have gone to bartending school. A good
bartender has ample restaurant experience. If you
are looking to get a foot in the door (or the bar,
that is) don’t be afraid of accepting a job as a
busser (busboy) or a bar back. These entry level
positions will teach you the ropes fast. In other
words apply even if its not a bartending job that
is available.
Do I need Training to be a Bartender?
Do Your Homework if You Want to be a Bartender.
There are hundreds of drinks that people like. Your job is to learn them!
Or at least know the basic drinks. Martinis, cosmos, screwdrivers, panty
rippers, tropical drinks—those are just a few of the most popular mixed
drinks. Get yourself a good bartending book, such as Mr. Boston’s, or an
app that follows
Know What Your Restaurant Bar Offers for Beer and Wines.

If you wait tables at a restaurant, you should already know the cocktail,
beer and wine selections. (If you don’t there is something seriously
wrong with the management.) If you are new to the restaurant or
transitioning from a back of the house position to the front of the house,
you need to learn the cocktail and wine lists. This means knowing the
brands and types offered as well as knowing the differences between
them. For example, what makes a chardonnay different from a merlot
(besides the color). Or how is a lager different from an ale or a stout
beer? What beer would you offer if a customer asked you for a lager and
you only carry Belikin products? Of course you need to know the type of
liquor produced in your region. There is no use knowing about liquor
made on the other side of the world and lack knowledge of those made in
your own ‘backyard’.
Impress both customers and management with your knowledge of these
topics.
Do I need training to be a
Bartender?
Practice Makes Perfect-
Once you’ve been given the go ahead by your boss to serve
drinks, practice, practice, practice. Many businesses do not
allow you to free pour and as such you will need to know what
the pour amount served as 1 drink is. The most popular amount
is 1.5 ounces and a jigger, which is a measuring tool is used.
Never, ever, use a shot glass for measurement in front of
customers. It looks cheap and unprofessional. Eventually you
will be able to eyeball the perfect pour and it will come
naturally if you are ever allowed to free pour.
Always Keep Customer Service in Mind-
A good bartender pays attention to customers, who sit at a bar
for a variety of reasons. Maybe he/she is lonely and want
someone to talk to or just the opposite, they are tired and want
to be alone. As the bartender, you must be a good listener or at
least be able to fake good listening. You need to know how to
read people and interact with them accordingly. That is how you
develop a strong customer following and earn awesome tips.
 Bar Terminology
BACK: Usually a non-alcohol drink that you have in BUILD: This just means to make the drink.
addition to your drink that has alcohol. The back
would be a soda or glass of water. Some people
Fill glass with ice (if drink calls for ice)
consider a beer a back also. and make the drink– by pouring in all the
ingredients (alcohol and soda or juices
BAR SPOON: A special spoon made with a long etc.) and then adding the garnish. Simple
skinny handle used for stirring drinks or floating as that.
drinks. Some of these spoons have a muddler on
the opposite end.
CALL: Brand Name alcohol, not the well
BARBACK: A person that acts as the assistant to the drink stuff. When a customer asks for a
bartender. This person may open the bar, prep, certain brand name alcohol eg: Jack &
clean, pick up order at storeroom. Generally like Coke instead of Bourbon and coke.
a handyman specifically for bar. He/she can be
classified as a bartender in training. CHASER: Whatever you drink after
drinking a Shot. It can be a mixed drink
BLEND: Using a blender to create slushy drinks. or a soda or water, whatever you chase
Note: Always add ice last to blenders. It is also the shot with, especially if you want to
better to add less ice and add more if needed than erase the pain or taste of that shot you
add too much and messing up the recipe. just had. Very similar to ‘Back’ and the
terms can be interchanged.
CHILL: Fill glass with ice and add water.
When you are ready to use the glass, just
dump out the water and ice and you have a
BAR TERMS cont.
very chilled glass.
Eg: you should always chill Martini Glasses. DASH: Is just a few drops – around 1/8th or
less of a teaspoon.
CHUG: Drink all at once — some also call
this shooting the shot or shoot the shot. DIRTY: Olive Juice is added in the
preparation of a Martini. There is also olives
CLOUDY: When a Martini has been shaken placed in the glass on a dirtier — dirtiest —
it gets that cloudy look — but it will is just adding more Olive Juice.
disappear.
DRY: Martini term REFERRING to how
COCKTAIL: A cocktail is a drink — made much Vermouth is put in a Martini … the
with the ingredients the recipe calls for and less Vermouth the drier the Martini. For a
either poured into a glass that has ice in it really dry martini you just add a drop of
already or a cocktail can be shaken in a vermouth and shake in bar shaker. Some
shaker with ice then poured into glass of bartenders add none at all.
choice or blended and then poured in
appropriate glassware.
FLAME: This is when you light a drink on
fire. Be careful with this, it can be very Bar Terms (cont.)
dangerous. 151 Proof or in Belize, the FLOAT: Pour the alcohol over the back of a
famous red top, (190 proof) is usually the spoon (back of spoon, faces up) so it floats
liquor that is used as it is very flammable. Be on the top of the shot or drink. Some people
sure you know the rules where you work and don’t use a spoon they hold the nozzle of the
the possible dangers of lighting drinks. This speed pourer on the inside of the glass
is not something you would give to a person (against the side of glass) and float the
that is already tipsy, or drunk. That would alcohol that way. It is pretty easy with a little
NOT be a good idea unless you want to risk practice. You can float several liquors on top
them getting burned or causing a fire. ALSO of one another also – to make that cool
NEVER try pouring more 151 or any alcohol layered look. Pour heaviest alcohol first to
for that matter into drink after it has been the lightest alcohol on the top. Photo: B52
lit !!!
Do NOT ever allow a customer to consume a
drink or shot straight from the glass while lit.
A straw should be used. Again this takes
practice.
FREE POUR: Pouring straight from the
Bar Terms
bottle using a count pour in your mind such
as: one thousand 1 – one thousand 2 – one (cont.)
thousand 3. You don’t use any measuring
device such as a jigger or a shot glass or any GARNISH: Garnishes are put in drink or on
of those measured pour spouts. All bars have drink for either decoration or to add to the
a certain way they allow pouring, some bars flavor of a cocktail. The most common
have measured pours, others have free pour. garnishes are pineapple wedges, cherries,
Free Pour will always be the customer’s lime or lemon Wedges, Peels, Slices or
favorite type of pour, of course but can be Wheels and Olives. You can also decorate
the downfall of a bar. with fruit in many ways such as spirals or
placing fruit on a fancy pick.
FROST: Dip glasses in water and place in
freezer for a while. This can be done to JIGGER: An ounce or an ounce and a half
glass, metal or silver mugs. There are coolers of alcohol in a tool, usually made of metal
specifically made for chilling glasses and that has too different sizes of measurement.
they put a nice frost on the glasses such as
beer mugs, beer glasses and pitchers. LACE: Lacing a glass with something
before pouring in alcohol, such as decorating
the glass with chocolate caramel or
strawberry syrup..
 MUDDLE: To muddle something such as a
Bar Terms (cont.) lime quarters or any herb you are using —
you use a Muddler, and you mash the fruit or
herb with it in the glass. Some are made of
wood and others are on the end of some bar
LAYER: When layering remember to pour spoons.
heaviest alcohol first then the next lighter
weight alcohol and so on. NEAT OR PLAIN: Nothing added to
alcohol such as a shot of Whiskey poured
MIXER: This is what you are adding to the straight from the bottle into the glass or to a
cocktail other than the alcohol used — such jigger then glass.
as Juice, Soda, Water etc.
ON THE ROCKS: To pour over ice
MIXING: Always put ice in shaker first,
then alcohol and anything else you need to PEEL: Using the skin of a fruit, usually
put in, then shake or stir drink — or strain citrus as garnish or part of the drink.
drink into glass without shaking or stirring
ingredients — this just chills the drink RIM: To line the rim of a glass with salt,
nicely. The less time ingredients are in the sugar or chocolate powder.
ice the less the drink is diluted.
PAR: The maximum amount of any one
NFL – Discuss kind of bottles of liquor allowed at a bar.
Bar Terms (cont.)
SHAKEN: Pour ingredients into shaker and
SHOOTER: A shot that has a mixer added
shake with ice until very chilled. The longer
to it but is still considered a shot. This also is
the drink is shaken, the more ice crystal
very often drank all at once as like a shot.
chips the drink will have. Pour ingredients
into shaker then shake with ice then strain
SNIT: 3 fl oz. Also known as a double if a
into glass. Ice is normally added last but
normal drink is 1.5 ounces.
depends on recipe. Sometimes liquor is
added, then ice, then mixer.
SPLASH: A splash is right around ¼ of an
oz. Not more than ½ oz.
SHAKEN NOT STIRRED: Usually refers
to martinis. The purpose of shaking is to
Straight up, ‘up’ or Straight – Chilled in
marry the flavors by ice slightly melting
shaker with ice then strained into glass. Eg
while stirring is for less melting of ice thus
Martini or Kamikaze
the drink tastes stronger.
TALL: Ordering a drink in a highball
SHOT: Same as neat. Has straight alcohol.
instead of the normal lowball in order to get
Usually not mixed with juice or anything
more mixer.
non-alcoholic. Usually drank in one chug
from a shot glass or lowball.
TOP SHELF: High quality alcohol. Usually
pricier.
TWIST: A piece of citrus peel such as lime,
lemon, or orange that you twist before Bar Terms (cont.)
dropping into drink or you can twist then rub
along the rim of glass. Twists are made by WET OR DRY: A martini term. How much
removing the peel from fruit. vermouth is added to a martini. The less
vermouth, the dryer the martini. The more
UP: Same as straight up vermouth, the wetter the martini

VIRGIN DRINK: No alcohol. Sometimes WHEEL: Sliced fruit in a circle. Normally a

called Mocktails. lime or orange.

WEDGE: See left photo at the bottom. It

refers to the type of cut of citrus fruit

WELL: The cheaper house alcohol usually

not a brand name or perhaps local, cheaper
liquor designated to be used if a customer
does not specify.
 Types of Cocktail Glasses
A well-stocked bar not only requires different types of drinks, but also coordinating
glasses and barware for serving various beverages. While most drinks have traditional
glassware, you can be as creative as you want with your cocktail glasses. Mix and match
glasses and barware or choose unique cocktail glasses to reinvent your favorite drinks.
Cocktail glasses can also be used for nonalcoholic beverages, such as virgin coladas and
fresh juices. To make sure you have enough bar glasses for all your guests, plan for one
to two glasses per person for each beverage served at an event or party.

HIGHBALL & LOWBALL GLASS

This is the most common glass at bars. It is used to make many mixed
drinks. The tall, straight highball glass typically holds between 8-12
ounces of liquid. Highball glasses are often used to serve Bloody
Mary’s & certain mixed or double drinks such as vodka/cran or gin &
tonic and also ‘tall’ drinks as explained in other areas of this
PowerPoint. Drinks served in highball glasses are commonly served
with ice. Lowball glasses are smaller than the highball, holding
between 4 & 6 ounces of alcohol. Lowball glasses are commonly used
to serve mixed drinks or a couple ounces of fine whiskey or scotch,
served neat or on the rocks.
Types of Cocktail Glasses (cont.)
MARTINI GLASS: Also referred to as the classic
COCKTAIL glass, the martini glass has a slim stem
and a wide, cone-shaped bowl. The cone shape of
the bowl helps to keep ingredients from separating.
Martini glasses are used to serve martinis,
Manhattans, cosmos, classic daquiris etc. Never use
a straw in a martini glass unless you are using the
glass for something other than a martini.

SHOT GLASS: The smallest cocktail glass is the

shot glass, or shooter. The ingredients of the shot
glass are intended to be consumed in one swallow.
The average shot glass contains 1.5 ounces of
alcohol. Straight whiskey, vodka and other liquors
are served in the shot glass. Some shot glasses
include decorative embellishments, labels and
pictures. This is a small and thick glass. It is used
for many shots and come in many different sizes.
Types of Cocktail Glasses (cont.)
WINE GLASS: This thin, elegant stemmed glass is
used for various wines. Red wine glasses have wider
bowls to increase oxidation, while white wine
glasses are slightly narrower. Wine glasses are
meant to be held by the stem so as not to change the
temperature of the wine. It is also important to hold
the glass by the stem to avoid fingerprints on the
glass, which can be distracting when looking at
color and clarity of the wine.

CHAMPAGNE FLUTE: Made to serve sparkling

wine, the flute is an elegant, ultra-slim goblet. The
elongated shape of the glass prevents the champagne
or other carbonated beverage from going flat. The
long shape lets bubbles rise slowly, adding to the
visual effect of the drink. Besides champagne, you
can serve mimosas, champagne cocktails and even
sparkling water in champagne flutes. These are tall
glasses. The flute shape helps preserve the
carbonation of the champagne and it also shows off
the bubbles of the champagne. This glass is also
referred to as the Tulip glass. Chill the glass before
use.
Types of Cocktail Glasses (cont.)
BRANDY SNIFTER: Unlike other types of
stemware, the bowl of the brandy snifter is meant to
be held in the palm of the hand in order to warm the
brandy or cognac. The glass has a wide base and a
smaller rim, allowing the aroma to linger in the top
portion of the glass and not escape. This is another
glass that should not be served with a straw and
sometimes the glass is pre-warmed using steam
from a cappuccino machine or hot water or a few
drops of 151 poured and lit for a short time then
extinguished by turning over on a flat surface. 4-12
oz.

BEER MUG: This is the typical beer container. It

has thick walls and a large handle. These glasses are
normally served frosted. Do you know how to frost
a glass? Research if you do not.
Size: 10 oz. to 22 oz.
Types of Cocktail Glasses (cont.)
COLLINS GLASS: This is a tall and skinny glass.
This glass was named after the popular drink Tom
Collins (Gin and lime juice & splash soda water). It
is used for soft drinks, juices and many mixed
drinks. It is also the glass of choice for the Classic
Mojito. Size: 10 oz to 16 oz.

COUPE GLASS: The champagne coupe is a

shallow, broad-bowled saucer shaped, stemmed
glass generally capable of containing 6-8. US fl oz
of liquid. The coupe was fashionable in France from
its introduction in the 18th century until the 1970s,
and in the United States from the 1930s to the
1980s. This glass is now mainly used for fancier
cocktails and those using egg whites for foam.
Size: 5-7 oz.
Types of Cocktail Glasses (cont.)
HURRICANE GLASS: This glass is shaped like a
hurricane lamp. It is used for many tropical and
exotic mixed drinks. It is also used for some blended
drinks like a Piña Colada
Size: 12 -22 oz and most popular is about 14 ounces.
.
POCO GRANDE GLASS: Hurricane glasses are
commonly used interchangeably with a Poco
Grande Glass, which has a similar fluted shape but
has a longer stem and a smaller capacity. Drinks
commonly served in hurricane and/or Poco Grande
glasses include Hurricane and Pina Colada. Note: It
is vital that the right glass is used based on the sum
of ounces in any particular recipes as some recipes
may be adjusted specifically for one or the other.
Size: 8-12 oz.

IRISH COFFEE MUG: This glass has a short stem

and a handle. It is used for many hot drinks such as
Irish coffee which is typically Irish whiskey
combined with coffee and full cream. .
Size: 8-10 oz.
Types of Cocktail Glasses (cont.)

MARGARITA GLASS: This glass is primarily

used for Margaritas and Blended Daiquiris.
Size: 7 -12 oz.

OLD FASHIONED GLASS: This glass is used for

drinks "on the rocks" or with a "splash." This glass
is also known as a "Rocks Glass." Size: 5-6 oz.
Types of Cocktail Glasses (cont.)
PILSNER GLASS: This is a tall flute shaped glass
with no stem. This glass is also used for beer more
specifically pilsner beer which will be discussed in
beer segment.
Size: 10-16 oz.

PITCHER: This is a large container with a spout to

pour into several glasses. Many bars used them to
serve beer, batches of rum punch, sangrias, or even
water.
Size: 30-60 oz.
 Types of Cocktail Glasses
Handling Glassware: It is very important that you know
how to handle glassware. If you don't handle the glassware
correctly, you can cut yourself or somebody else.
*Always use a ice scoop to fill the glasses with ice. Never use the
glass to scoop ice. It can break in your ice.
*If you break glass in your ice, throw away all the ice and make
sure that there are no pieces of broken glass.
*If a glass is hot, do not put ice in it. The glass can break with the
change of temperature.
*If the glass is cold, do not pour anything hot in it.
*Do not stack the glasses too high.
*Do not stack two different glasses together. They can get stuck
together and if you try to separate them, they might break.
*Don't carry more glasses than what you can handle on your
hands. Use a tray to carry them.
*Always handle the glass by the stem or base.
* DO NOT CALL IT A CUP!
 Bar Equipment and their proper uses
 The first cocktails were most likely enjoyed by British navy sailors, and pirates
during the 1500s and they consisted of a rough moonshine rum that was mixed
with citrus fruit, sugar, tea and other spices to enhance (mostly dull the flavor)
of the rum.
 Since the days of sailing the seven seas, mixology has become a skillful art. The
level of precision and skill involved has increased dramatically and with that has
come a variety of bar tools and equipment that make a mixologist’s job
possible.
 We’ve put together the following list of essential tools and equipment your bar
needs to make it a success. The tools on our list set your bartenders up to
succeed by not only giving them the basics, such as bottle openers and wine
keys, but also provide them with essential equipment to make a wide repertoire
of drinks for your customers. Using the tools listed here, your back of bar will be
running smoothly and at peak performance at all times.
 Note: Some of the following equipment may go by different names and we
will try to list other names as much as possible.
Bar Equipment and their proper uses
Your bar needs experienced bartenders who know how to professionally
work behind the bar and provide customers with drinks that are consistent
in quality and taste. To do this, bartenders require more than just the right
liquor, mixes, and other ingredients that go into making drinks. They need
the right tools as well to mix and serve drinks quickly and efficiently. See
below and click or copy and paste link in search bar to view brief video.
https://youtu.be/_UFiGai-8RA
Bar Equipment and their proper uses
BAR MATS/SERVICE MATS
Bartenders can prepare drinks on bar mats(left), which can prevent spills and
protect the surface of the bar from wet glasses. Made from thick and heavy
rubber, service mats (right), are much the same as bar mats, service mats are
where bartenders place drinks that are ready to be delivered to customers by
servers. The mats provide stability so there’s less spillage, mats provide
drainage for any spilled drinks and are easy to pick up and empty into the sink.
Bar Equipment and their proper uses
BAR SPOON
Stirring is one way to mix a cocktail BY gently mixing the
distilled spirit to maintain a balance of flavor. For this bar
spoons are essential, with their long twisted handles that
make it easy to stir in a smooth circular motion. Bar spoons
gently stir the ingredients to just the right dilution without
breaking down the ice. They also help bartenders to layer
drinks, pouring a second liquor or mix down along the stem
of the bar spoon to create a layered drink that’s visually
appealing.
 Bar Equipment and their proper uses
BLENDERS
A good, reliable blender is vital for producing great
consistency in cocktails. You need a powerful commercial
blender and a highly respected brand is VITAMIX (Mirabs
$6-$1600) not only for its capacity but also for durability
and the newer ones even have a lid that reduces noise.
NINJA brands have become popular but a common
problem is the removable blade on the popular version can
pose issues by slowing down a bartender as it falls out if
you forget to remove blade when pouring cocktail into
glass.

CORKSCREW/WINE OPENER/WAITERS FRIEND

•Invest in professional corkscrews that slide effortlessly
into the cork and extract easily without crumbling or
damaging the cork. Choose one that’s stainless steel with
an easy-to-hold handle. As per top right photo, the
corkscrew has 3 vital parts, the lever, the helix or worm,
and the small knife called a foil cutter. Wine presentation is
shown in practical training done all over the region.
Bar Equipment and their proper uses
COCKTAIL SHAKER
A well-equipped bar has one or more cocktail shakers to
provide customers with the ideal shaken beverage.
Ingredients are placed in the sealed stainless steel shaker,
typically liquor, syrups, fruit juices, and ice. After
vigorously shaking and mixing the drink, shakers allow for
easy pouring into the customer glass. Many varieties of
shakers come with built-in strainers to separate the ice or
other ingredients. The Boston shaker on top right is
normally 2 metal tins or 1 larger metal and 1 glass while
cobbler shaker at bottom right has 3 parts. The less
popular in this region is the French shaker that looks more
elegant shown at bottom left. Use any of these for ‘shaken’
cocktails.
Bar Equipment and their proper uses
HAWETHORNE STRAINER
If your cocktail shaker doesn’t come with a built-in strainer,
you’ll want a cocktail strainer. You’ll need one of these to create
cold ice-free drinks. The strainer is placed over the mouth of the
shaker, with the small holes letting the drink pass through,
leaving the ice in the shaker. A less common shaker is julep
strainer placed over mixing glasses as shown in bottom right.
COCKTAIL RAIL
Also known as a speed rail, a cocktail rail is a metal rack that
holds those ‘WELL’ liquors and mixers that are frequently used
by your bartenders to prepare drinks. The rail can be attached
to the side of the bar for quick access, so bartenders aren’t
spending valuable time reaching for bottles they use a lot.
Bar Equipment and their proper uses
SPEED POURERS
Speed Pourers (top right) are for controlling the speed that
liquid comes out of the bottle and other than adding a classier
visual effect, it helps in avoiding spillage and to pour a more
accurate amount if you are allowed to free pour. The bottom left
and right photos is of the less popular pourer that has a small
metal ball inside that controls the amount of liquid poured at
one time. To resume pouring one has to straighten the bottle
and the resume pouring thereby slowing down the process.
A jigger is not needed for this pourer.
Bar Equipment and their proper uses
HAWETHORNE STRAINER
If your cocktail shaker doesn’t come with a built-in strainer,
you’ll want a cocktail strainer. You’ll need one of these to create
cold ice-free drinks. The strainer is placed over the mouth of the
shaker, with the small holes letting the drink pass through,
leaving the ice in the shaker. A less common shaker is julep
strainer placed over mixing glasses as shown in bottom right.
JIGGERS
Jiggers are the tools used in bars to measure alcohol. They
come in all shapes and sizes and the tall Japanese jigger (left
bottom) have become more popular due to its length and
maneuverability between the fingers.
They can be anywhere from ½ oz to 2 oz but
1.5 ounces are the most popular as this size is
the most popular amount served as one drink.
You get questions about this in tests.
Bar Equipment and their proper uses
MIXING GLASS
This glass is used for drinks that require stirring and not
shaking. The reason for stirring as opposed to shaking is to
serve a drink cold with no ice but at times can be poured over
new ice. A bar spoon is usually used to stir. A cocktail shaker tin
can be used as well since mixing glasses can be hard to come
by. MUDDLER
It’s not just the Mojito that requires a muddler, in fact
the true classic Mojito utilizes the bar spoon to gently
press the mint leaves to release the flavors. This
bartender’s tool is used to create many other cocktails.
A good muddler will bring out the aromatics of herbs,
spices, and fruits so that their flavors are released and
infused into the drink. Look for muddlers that are long-
handled and ergonomically designed for easy holding.
The long handle keeps bartenders from hitting their
hands on the sides of the glass or cocktail shaker,
allowing them to mix drinks safely and efficiently.
Muddlers should also be durable and dishwasher-
safe.
Bar Equipment and their proper uses
PEELERS
For those cocktails that are embellished with a peel garnish
you’ll need a sharp and sturdy peeler. Opt for one that has an
extra wide carbon steel blade and an easy to hold slip-free
handle. It will make peeling any citrus fruit safe and easy. Citrus
is normally the fruit of choice when using this tool.
RIMMER
If you’re making margaritas and other drinks that require a
rimmed glass edge, a rimmer lets bartenders quickly create the
perfect rim of salt or sugar. Choose one with multi trays, adding
that burst of flavor to cocktails. Popular use is one for lime juice
to wet glass then one for sugar and one for salt as they
normally come with three compartments (Mirabs). NOTE:
Always rim salt or sugar by adding to the outside of the glass
as the flavor needs to be separated from the drink itself.

.
Bar Equipment and their proper uses
HAWETHORNE STRAINER
If your cocktail shaker doesn’t come with a built-in strainer,
you’ll want a cocktail strainer. You’ll need one of these to create
cold ice-free drinks. The strainer is placed over the mouth of the
shaker, with the small holes letting the drink pass through,
leaving the ice in the shaker. A less common shaker is julep
strainer placed over mixing glasses as shown in bottom right.
Bar Equipment and their proper uses
HAWETHORNE STRAINER
If your cocktail shaker doesn’t come with a built-in strainer,
you’ll want a cocktail strainer. You’ll need one of these to create
cold ice-free drinks. The strainer is placed over the mouth of the
shaker, with the small holes letting the drink pass through,
leaving the ice in the shaker. A less common shaker is julep
strainer placed over mixing glasses as shown in bottom right.
ZESTER
Although not the most-used tool behind the bar, some drinks
such as a Dry Martini or a Cosmopolitan MAY need a dusting of
lemon or lime on top. A quick twist with a zester is all it takes
for your bartenders to add that visual appeal and boost of
flavor to drinks. To use, simply hold all the little holes forcefully
against fruit with your index finger and pull in a peeling
motion. A rasp, shown below can also be used instead. In the
Caribbean of course we call the rasp a ‘grater’ shown directly
on the right while zester is shown below far right. Copy link
below and paste in internet tab to view a brief video of its use.

https://youtu.be/40Y7sYpEiIs
Bar Equipment and their proper uses
COCKTAIL PICKS
Sometimes called skewers, these are used to add garnish such
as olives, berries, peels, etc and tends to look more professional
than a wooden toothpick. This is quite popular in Martinis but
not limited to just that cocktail.
PARING KNIFE
A paring knife is about 4-6 inches and normally a good quality
steel blade with a good point is ideal for garnishes.
 Start & End of Shift Reports
At the beginning of your shift, your supervisor will
give you a float as well as a sheet to sign. This sheet
will most likely have columns that will need to be
filled in for cash, CC, room charges, cheques, and
employee sales. It may require you to provide a sum of
total sales as well as a breakdown of food and drinks
sales separated.

You need to ensure that these are filled in correctly and

that your sales, especially cash sales, match with your
tickets/chits.

This is usually done at the very end of your shift and

there are many times that mistakes are made because
you are now exhausted and just want to go home. This
is still a part of closing the bar and you need to put
every effort to ensure that no mistakes are made.
 What is Inventory? - How to Maintain?
What if you notice that after a month of very good traffic in your bar, that your profit
declines? What is going on? What is the reason?

It has been shown that the average monthly bar losses are about 20% of its sales due to theft,
free drinks, spilled drinks, and other expenses.

An employer cannot afford to lose so much money and although there is only so much control
that can be put in place at any establishment, one thing can be guaranteed, the employee is
vital in making the system work and a dishonest employee will seem to get away with theft
for a short time but it will come to light.

Inventory is basically a count of all the things used in a bar and or restaurant. In this case we
will focus on the bar which means a measurement of all your liquors, sodas, mixers, etc. The
most important, and most valuable, of course is the liquor. Inventory helps to protect against
theft as well as giving a clear picture of the cost of running a bar based on the goods sold and
also helps in preparing for the next business day by knowing what is short or what you are out
of that you will need to purchase.
What is Inventory? - How to Maintain?
You will be given one or multiple sheets of paper with a list of products at the bar that you
will need to measure, either by a point system or by weighing. A point system is more
relaxed and simply is eyeballing the bottle and dividing it by ten parts. So .5 would be a half
bottle but most bars require you to weigh each bottle using a digital scale as shown in photo
and as long as it is opened it needs to be weighed and write down the amount in the opening
and ending column. This will be done normally at the beginning and ending of each shift.

There will be a starting inventory column, an add column, and an ending column. These will
need to be properly filled in following the rules of the establishment. You will need to
ensure that you do not miss anything and if an item is not listed on the inventory then write
it in. Also make sure that the bottle size listed on the inventory sheet matches the size of the
actual bottle, if not, write it in.

You may be given a requisition sheet and based on the established Par, you may need to
order from the store room by filling in that sheet. Make sure that any item received from the
storeroom is added to the Add section of the inventory sheet.
Tip: Do not go by the list of items on the sheet but rather going methodically from item to
item and from cooler to cooler then matching the item on the inventory sheet. Why? A new
item may be at the bar that is not yet on the list.
What is Inventory? - How to Maintain?
Fundamentally, taking bar inventory is the process of counting or
weighing everything you have in stock twice once at the
beginning of your shift, and again at the end. Your employer will use
those numbers to calculate how much product you used during that
time, which is your inventory usage. That number, in turn, allows
you to calculate a whole host of other useful metrics for example it is
measured against your sales to see if it matches. This in turn is
translated into what is termed, COGS or cost of goods sold and that
is then a factor in deciding if the bar is turning a profit. The
mathematics of costing is normally not the bartender’s responsibility
and is more at manager level. We offer that as a separate training
called Bar Supervisory Training. This is why it is important to
follow recipes and in most bars the amount served as one drink is
1.5 ounces.
VERY IMPORTANT: If 1 drink is 1.5 ounces then:
1 quart/750 ml = 16 drinks or shots of liquor.
1 liter/1000ml = 22 drinks or shots of liquor
1 half gallon/1.75 liters = 33 drinks or shots of liquor. This
already provides for a few mistakes so is not exact but standard.
Study this carefully as the most challenging test question comes
The 10 Most Important Bartenders in History
While you’re making a drink or looking at a bar menu, do you ever find yourself wondering
where a classic cocktail recipe came from? (Thankfully, both are crucial parts of our job!)
Fortunately, the history of many recipes are well established and can often be traced back to
a number of pioneering and creative bartenders, from Jerry Thomas and his famous 1862
recipe book The Bon Vivant’s Companion also know as the bartender’s guide to modern-day
bartending legend and Liquor.com advisory board member Dale DeGroff, who has been
instrumental in kicking off the modern cocktail era.
The 10 Most Important Bartenders in
History (cont.)
Jerry Thomas was not only the most famous
bartender of his day, but his 1862 guide to
mixology, The Bon Vivant’s Companion, was
also the first cocktail book ever published. The
book is so useful that it’s still in print today and
includes dozens of recipes. Up until his death in
1885 at age 55, Thomas worked at bars all across
the US and Europe.
Thomas developed his signature drink, the Blue
Blazer, at the El Dorado gambling saloon in San
Francisco. The drink is made by lighting whiskey
afire and passing it back and forth between two
mixing glasses, creating an arc of flame. Thomas
continued to develop new drinks throughout his life.
A copy of his book can be purchased on Amazon.
The 10 Most Important Bartenders in
History (cont.) We may be in the midst of a modern golden age of
cocktails, but the original so-called “golden age of
mixology” took place between the Civil War and
Prohibition. One of its stars was “Cocktail” Bill Boothby,
who worked his way up to become one of the greatest
West Coast barmen of the time, presiding over San
Francisco’s Palace Hotel bar. By the time he died in 1930,
he’d published multiple editions of his The World’s
Drinks and How to Mix Them, which, in a rare move
for the time, attributed many recipes to local bartenders,
saving them from obscurity.
In essence, he was vital in bringing to light the true
creators of some of the most popular cocktails of his day
that remain popular up to now.
The 10 Most Important Bartenders in History
(cont.)
While you don’t often hear about the role women
played in the history of spirits and cocktails until
recent years, of course, this list would not be
complete without Ada Coleman. She first started
working at London’s Claridge’s Hotel in 1899, but
soon moved on to the Savoy Hotel’s American Bar,
where she became known as “Coley.”
She eventually became head bartender at the Savoy
and is known for inventing the now-famous Hanky
Panky cocktail. for actor Sir Charles Hawtrey. She
also helped train her famous successor, Harry
Craddock, who is also listed here, and whom would
go on to include many of Coleman's recipes in his
book; The Savoy Cocktail Book.

Hanky Panky recipe: 1 shot Italian sweet vermouth,

1 shot cognac, now gin is used, 2 dashes bitters,
preferably fernet branca. Stir & strain into chilled
martini glass.
The 10 Most Important Bartenders in
History (cont.)
Constantino Ribalaigua Vert was always waiting in his white apron,
shaker in hand and cocktail glasses lined up on the dark wood bar at the
famed El Floridita Bar in Cuba.
A good bartender knows the right way to greet a thirsty customer.
A great bartender knows that Ernest Hemingway was not your typical
thirsty customer. He is credited in creating the Hemingway Daquiri.
Cocktail King
The locals called Ribalaigua "El Rey de los Coteleros," The Cocktail King
of Cuba, while tourists, probably having a hard time with his name, just
called him Constante Vert.
He had learned how to tend bar from his father. In 1914, the 26-year-old
worked behind the mahogany counter at El Floridita, the American-style
bar at the end of Obispo Street. By 1918, he had saved up enough cash to
buy the place.
For the next three decades, Ribalaigua catered to tourists, artists, actors and
expats, creating craft cocktails at a time when working with liquor was
hardly considered an "art." Eventually, his craft would make El Floridita
world famous. Cuba on a whole has and keep leaving a mark on the
bartending industry with time proven classics such as the Mojito, Daquiri,
Cuba Libre, and much more (on test).
The 10 Most Important Bartenders in History
(cont.)
WILLIAM SCHMIDT
With his impressive mustache and his 10-ingredient drinks, William
Schmidt would not be out of place at a modern-day craft-cocktail
bar. But the German immigrant worked in a run-down New York
watering hole in the late 19th century. His penchant for a show and
always being ready for an interview reminds one of the local chef,
SALT BAE of modern internet fame. He is on this list for his
popularity in creating multi ingredient cocktails at a bar in New York
where a reporter from The New York Sun discovered him.

For the next 16 years, he was the most famous bartender in America.
Any man lucky enough to try one of his elaborate, carefully thought-
out concoctions walked away convinced. Schmidt may have been a
bit odd, but he was the first bartender to gain renown for inventing
his own drinks: the first “bar chef.”

Get a taste of his work by fixing his cognac, sherry and port-based
cocktail ‘The Pleasant Surprise.
Ingredients: (lemon peel, 1 tsp sugar, soda water, 1oz cognac, 1 oz Sherry, 1
oz port, freshly grated nutmeg as garnish.
Glass: Old Fashioned).
The 10 Most Important Bartenders in History
(cont.)
CHARLES H. BAKER
Charles H. Baker was not your traditional BARTENDER.
In fact, he was not a bartender at all. He started out as an
industrial merchant, tried to become an interior decorator
and then ended up traveling the world having adventures.
In 1939, at the age of 43, he published his first book of
recipes and stories from his globe-trotting experiences,
The Gentleman’s Companion. Baker makes this list in
honor of his compilation of recipes from all over at a time
when information was not easy to come by from far away
lands.
An example story: Baker was stranded in a lifeboat off the
coast of Borneo, only to be rescued and comforted with a
Colonial Cooler cocktail.
 1.5 oz Plymouth Gin, .75 oz Dry Vermouth, .75 oz
Cinzano Rosso Vermouth, 1 tsp Cointreau, 1 dash
Angostura Bitters, 1 Mint sprig, 2 slices Cucumber
(optional), Garnish: Mint sprig and cucumber slice or
pineapple spear
 Glass: Highball. Method, Shake and Strain.
The 10 Most Important Bartenders in History
(cont.)
It’s not an understatement to say modern bartending wouldn’t exist in its
current form without Dale DeGroff. His work as head bartender and manager
of the Rainbow Room at Rockefeller Center from 1987 to 1999 led to a
resurgence of classic cocktails and technique that persists today and
rehabilitated the image of bartenders as skilled craftspeople and cultural
ambassadors. The spread of the Rainbow Room’s cocktails and style of
bartending, which relied famously on fresh ingredients and a higher standard of
quality, was a prelude to a larger cultural shift DeGroff had set in motion.
DeGroff’s work has expanded beyond the stick (bar term). He founded the
Museum of the American Cocktail in New Orleans, as part of the National
Food & Beverage Museum, in 2004, and was a founding partner in Beverage
Alcohol Resource (BAR), an education program offering training and
accreditation in cocktails and spirits. His three books—The Craft of the
Cocktail (2002), The Essential Cocktail (2008), and The New Craft of the
Cocktail (2020)—have become required reading, and can be found on shelves
behind bars worldwide. For those who’ve carved out longtime careers in the
bar industry, Dale DeGroff is the person to thank.
The 10 Most Important Bartenders in
History (cont.)
Ernest Raymond Beaumont Gantt, known better as Don the
Beachcomber, is often called the founding father of Tiki.
Don was a bootlegger and spent many of his young years touring the
South Pacific for inspiration.
Tiki drinks are undeniably back. We’re not talking about the neon-colored
frozen concoctions that will give you a toothache but instead carefully
constructed classic faux-Polynesian cocktails that were a sensation in the
1940s and ‘50s. Arguably, the father of tiki movement was Ernest Gantt—
better known as “Don the Beachcomber” or Donn Beach—who set up
shop in LA after the repeal of Prohibition. It didn’t take long for his style
of bartending to catch on, inspiring dozens of imitators.

What is TIKI? While it has to do with Polynesian supernatural beliefs, it

is more famous for types of cocktails that are popular in our region but are
from the south pacific, specifically the Polynesian Islands. These cocktails
are often interchanged and or mistaken with those of this side of the world
as they use rum and fruit juices as well as spices in many recipes but are
different in some small regards and the line between cocktails originally
from this side of the world and those of the polynesian islands are quite
blurred. This proves the importance of studying and as our mantra here at
BIM is: Being able to make a drink is a small component of being a good
bartender. You need to know the rich history of these cocktails.
The 10 Most Important Bartenders in History
(cont.)
While Don the Beachcomber may have invented Tiki cocktails, Victor
“Trader Vic” Bergeron made these drinks a national obsession. At his original
tropical bar in Oakland, Calif., (which led to an international chain), Bergeron
served all kinds of concoctions, from his signature Mai Tai to the Painkiller.
His secret? He only used the best ingredients.
‘I originated the Mai Tai. In 1944 after success with several exotic rum
drinks, I felt a new drink was needed. I thought about all the really successful
drinks- martinis, manhattans, daiquiris, all basically simple drinks.
I took down a bottle of 17-year old rum. It was a J Wray and Nephew from
Jamaica, surprisingly golden in colour, medium bodied, but with the rich
pungent flavour particular to the Jamaican blends. The flavour of this great
rum wasn’t meant to be overpowered with heavy addition of fruit juices and
flavourings. I took a fresh lime, added some orange curacao from Holland, a
dash of rock candy syrup, and a dollop of French Orgeat (a sweetened almond
syrup with a little orange flower water) for its subtle flavour.
I added a generous amount of shaved ice and shook it vigorously by hand to
produce the marriage I was after. Half the lime shell went into each drink for
colour and I stuck in a branch of fresh mint. I gave the first two to friends
from Tahiti who were there that night. One took a sip and said, “Mai tai roa
ae.” In Tahitian this means out of this world, the best. Well, that was that. I
named the drink Mai Tai.’
The 10 Most Important
Bartenders in History (cont.)
The 10 Most Important Bartenders in History
(cont.)
 The Savoy had two female bartenders on
HARRY CRADDOCK staff, including the famous Ada Coleman,
 Harry Craddock was born in 1875 in creator of the Hanky Panky cocktail. As
England, but moved to the US in 1897. He the story goes, Craddock basically got
worked there at some of the most popular Coleman and another female bartender
bars including the Holland House, booted from their positions at the bar, as
Hoffman House, and Knickerbocker. He he didn't believe woman should be doing
was said to have mixed the last pre- that job. Remember it is said that Coleman
Prohibition cocktail in the USA. helped to train him. He took the Head

Bartender position in 1925.
He left the US after Prohibition and never
returned, though he may have made drinks 
off the coast of New York on a boat (where
it was legal) for millionaires at one time.
 In the early 1900s, despite having
"American Bars" (usually denoting the use
of ice and serving the fashionable cocktails
of the US), the drinking scene was
reportedly quite bad. So Craddock's
entrance onto the London cocktail scene
was a big deal, and everyone loved his
American accent.
The 10 Most Important Bartenders in
History (cont.)
 As potential certified bartenders, our job is to expand the minds of
trainees in not just the history of our geographical location but also
of the rest of the world as we are all inextricably linked by our
love for this exciting profession. In addition, our trainees often
times join from outside of Belize and have little use of just local
information, meaning the training meets international standards.
Finally, many have worked outside of our region using these
certificates as stepping stones to gain either entry or promotion in
the industry. Yes much of our information comes from many
sources but you will learn that in a lifetime, one can still not learn
everything and being humble and ready to learn is vital to become
one of the best.

 We do wish you the best.

Five incorrect beliefs about cocktails
What is a myth? A myth is a popular belief that may be taken as truth
that is completely false and may have developed for several reasons. To
separate myth from fact can be a challenge at times and today we will
attempt to correct a few.

It can be overwhelming as you begin to dive into the vast world of

cocktails.
Where to begin? Is it worth the hassle? Am I doing something wrong?
There are hundreds of questions and even more opinions.

Amid all of these questions, there are a few universal misconceptions

that we would like to dispel. Next 5 slides are five common myths that
you don't have to worry about anymore, so mix up a drink and enjoy!

Remember knowledge is power and it builds confidence. The more you

know, the better equipped you are in a bar and in life on a whole.
Myth #1 – Cocktails Are Hard to Mix
This is the biggest misconception in the cocktail world and, while there are many
drinks that are somewhat difficult, the majority are very easy to create.

The best examples here are the Margarita and the Daiquiri. These two drinks (as
they were originally designed) have been mystified in a cloud of difficulty. A lot of
this has to do with the over-marketed (often too sweet) ready-to-drink versions
found in every liquor store that claim a great cocktail is just a matter of opening the
bottle. Yet, if you break each of these cocktails down, you will find that you need
just three ingredients for each and from there it is simply pour, shake, and strain.
Done! A fresh, superior drink is in your glass using your preferred spirits.

Once you have the basic bar tools (even just a good cocktail shaker) and the ability
to shake, stir, and strain (each very easy tasks), the world of cocktails opens up. You
will find that mixing your own drinks is not only easy and quick, but fun and worth
the little effort required.
Myth #2 – You Should Like Every
Cocktail
The best way to know if you will like new drinks is to taste a
variety. Not every one of them will be your new favorite.
Do you enjoy all the food you eat? Every beer you open? Probably
not and nothing says that you have to enjoy every cocktail either,
even if it is supposed to be the 'best ever.'
We all have different taste and some prefer certain flavors or styles
of drinks over others. Some drinkers are very picky, while others
are open to anything that comes their way. And yet, just because
we are open to it, doesn't mean that every drink is going to be to
our liking.
Also, there are many cocktails that are considered 'great' - the
Martini, for one - but that does not mean that everyone is going to
love them. In fact, everyone who has tried one probably has an
opinion about the Martini - whether it's worth all the hype or not
and, if it is, how to make it. Taste is subjective and that is the
number one rule in the drink world.
If you like it, drink it. If you don't, then it's time to move on. There
are plenty of cocktail recipes out there, so keep trying.
Myth #3 - You should never mix with Top Shelf Spirits

The best cocktails begin with the best liquor.

Remember that many cocktails rely heavily on the base
spirit and that is going to determine the quality of the
entire drink. Therefore, it only makes sense to use a
vodka, gin, rum, tequila, etc. that is of better quality. These
are the foundations of your drink.
Cost is the biggest factor in this myth. Many employers
simply do not want their bartenders to use their $100
bottle of vodka for a Cosmopolitan or enjoy their $150
tequila in a Margarita and feel that profit diminishes by
doing this.
However, if you think about it, the only issue here is if you
keep the price of the cocktails the same as if you were
using a ‘well’ liquor.

Basically, understand what your ‘well’ liquors are but if a

customer asks for a cocktail using a top shelf liquor, just
charge appropriately.
Myth #4 – Ice Is Just Ice
Ice is the ingredient that is required most when mixing
cocktails and it is important to rethink what ice goes into
your drinks. It is the most used MIXER.

Think about it, unless you are mixing a hot drink, almost
every glass you fill from your bar requires ice. Ice not
only chills your drinks, but it adds to the dilution which
brings many drinks into balance, softening the spirits and
marrying the flavors. In blended cocktails, it is even more
essential because it becomes the drink.
At the bar, you have no control over the quality of your ice.
The good news is that many bars and restaurants are
realizing that ice quality does matter and are taking steps
to improve the ice they serve.

Do not store ice along with raw food or meat and worse
veggies such as onions. If ice seems freezer burnt do not
use. It will give your drink a weird taste. A nice clear ice
approximately 1 inch squared is ideal especially for
blended drinks.
 Myth #5 – Soda Doesn’t Matter
If everything else in your drink is quality, shouldn't your soda be?
Today's soda industry is huge and there are a lot of choices
available to consumers. However, all soda is not the same and
some create superior drinks. This is not the case in Belize as
our choices are limited.
The good news is that our soda still uses real cane sugar as
opposed to other sweeteners such as corn fructose and are
perfect for mixing drinks. It is also a well known fact that
glass bottled sodas are of a better quality than plastic.
 5 Steps to Better Cocktails
Do you ever wonder why your cocktails don't taste like the pro's drinks?
Sometimes it is the little things that can make the difference between a great
cocktail, a mediocre one that gets spit into the sink. If you pay attention to the
world's best bartenders you will notice that there are a few steps they take when
making almost any cocktail that add that "WOW" factor to the drink. If you were to
follow these five easy steps every time you shake or stir your favorite drinks you
will soon find that the quality of your cocktails is improving.
Step #1 – Upgrade Your Liquor Inventory
There is a significant difference between
the distilled spirits on the top shelf and
the bottom shelf of the liquor store. Your
drinks will reflect the quality of their
ingredients and, because liquor is
typically the strongest ingredient in a
drink, it is important to spend a little extra
money on quality. A Martini made with a
30 dollar bottle of gin is going to be
disappointing compared to one made with
a 80 dollar bottle of gin. That doesn't
mean that you have to order the most
expensive liquor, there are very good
mid-range brands available that are
perfect for "everyday" mixing that cost
around $60-80 a bottle. This simple
upgrade will start your cocktails off on
the right foot.
Step #2 – Use Fresh Ingredients
Whenever possible choose fresh instead of canned or bottled ingredients for your
cocktails. This primarily refers to fruit juices but can also be applied to other mixers
such as making your own syrups, sour mix or grenadine. With fruits the answer can be
as simple as squeezing lemons, limes and oranges with a hand juicer or getting an
electric juicer to make fresh mango, dragon fruit, pineapple, or any other type of fresh
fruit juice. Many of the bottled mixers will include unwanted additives that take away
from the freshness of the cocktail.
Step #3 - Match Drink & Glass Temperature
This seems like a simple, possibly unnecessary, step to
mixing drinks but it makes a world of difference. When
you are serving cold drinks, chilling the glass before
pouring will keep the drink colder longer and the
experience of drinking is better from beginning to end.
This can be as simple as placing a glass in the freezer
for a minute or pouring cold water or ice in the glass
while you shake and dumping it out before the pour.
The same theory applies to warm drinks. If you are
making a Hot Toddy, warm up the glass beforehand by
pouring some hot water inside while you're preparing
the ingredients. Nothing ruins a drink worse than
getting to the bottom and a cold drink is warm or a
warm drink is cold and this simple step can stop that.
Step #4 – Use Garnishes When Appropriate

Not every cocktail needs to be garnished

but those that do call for a lemon, lime,
orange, pineapple spear, cherry, or
whatever depend on that addition for flavor
and balance. Garnishes also complete the
drink's presentation. For instance, a Gin
and Tonic without the lime is missing that
essential, subtle citrus and a Martini
without the olives lacks the soft brine
flavor that infuses the drink. Garnishes are
important and even if their absence doesn't
ruin the finished drink, it certainly is not
enhancing it like it was designed to do. In
the photo, a Panty Ripper is Belizean
coconut rum and fresh pineapple juice. The
pineapple spear and cherry adds to the
visual effect.
Step #5 – Measure Everything
The importance of measuring cocktail ingredients
cannot be stressed enough if your desire is to create
great tasting drinks consistently. Many people skip
this step because it's time consuming or because they
like the show of a free pour. Granted, many
bartenders who work in busy establishments rarely
touch a jigger, but they also pour a lot of drinks and
know the timing needed to pour a shot. Measuring
ensures that you are creating the cocktail in the way it
was meant to be and an over or under pour of a single
ingredient can throw off the delicate balance of a
drink.
Extra Tips a Bartender Needs to Know
Recently, for some weird reason, people have
been led to believe that if you aren’t hand-
making classic or modern creations,
muddling, flipping bottles, or have extensive
knowledge on wine then you’re not a real
bartender.
And how does a bartender provide an
excellent experience? It depends. If you’re
working in a beach bar on the waterfront
selling mostly beer and tequila shots to back
packers and you greet them with a smile,
remember their names (or at least what they
drink), make their drinks fast, and they leave
feeling good--then you have provided an
excellent experience for those guests.
Extra Tips a Bartender Needs to Know
Every bar is different and you’ll have to act
a different way in each bar. What you do at
a small plain bar will totally be different
from a hotel bar down the street. In some
bars, you’ll have many different types of
guests and through their personality and The Golden Rule: Treat others as you
body language you will learn how they want to be treated.
want to be treated. A guest at the end of the The Platinum Rule: Treat others as they
bar reading the newspaper does not want want to be treated
you to interrupt them and tell them a joke. This doesn’t just apply to guests; this goes
They want a clean place to sit and a full for all your co-workers, your boss, and
drink. anyone else for that matter.
A long do and don’t list can be made, but In this line of business you’re dealing with
there’s no need because you only have to humans. To know what pleases them is to
combine The Golden Rule with The your advantage. Entire books have been
Platinum Rule and everything will fall into written on the basics of human nature and
place. they all boil down to one sentence:
everybody, everywhere, always, want to
feel good about themselves.
The Top 10 Bartender Qualities
1. Personality.
2. Good grooming.
3. Great memory.
4. Knowledge of liquor, beer, wines,
cocktails, and your local area.
5. Good money handling skills with
average math skills.
6. Responsible and dependable team
player.
7. Fast and efficient.
8. Something unique.
9. Physical strength.
10. A people person with good eye
contact and a firm handshake.
The Top 10 Questions to If you ask these questions then the bartender
you’re working with will think that you’ve
ask on your first day worked at a bar before. How else would you
know to ask? (Besides reading this. :-)
1. Start opening cabinets and coolers
familiarizing yourself where things are kept
and ask questions like:
* Do we stock at the end of the night?
*Where are the kegs kept? And anything
else you think of as you are looking
inside. All experienced bartenders will do
this.
2. Where are the restrooms for the guests?
*Where are the restrooms for the
employees?

3. What bottled beers do we serve?

4 .Do we run tabs and if we do what’s the
procedure?
*Do we hold guests' credit card?
5. Where are the backup mixers kept?
6. Can you run me through the glassware?
(Meaning that every bar uses different
glassware so you have to go over it. You
should ask something like, What are we using
for a highball? The bartender will then touch
or point to the rest of the glassware naming
its use.)
The Top 10 Questions to Ask On Your
First Day Note: Bring a pocket-sized spiral notebook
7. What do we charge for a double? (Some
places just double the price, however many and write down everything you need to know.
places add like $4.00 or $5.00 depending on You may be given a number. Write it down.
the type of liquor. It’s different everywhere You’ll use that in the POS system. The system
so that’s why you have to ask.) only knows you as a #. Write down every step
of the POS procedure shown to you. Just so
8. If there is no coffee machine at the bar ask
about where you get the coffee for a coffee you know, it will not seem weird or make you
drink. seem like an inexperienced bartender by
writing everything down. It’s actually smart.
9. Do the servers cut the fruit or do we? Do Experienced bartenders know that the cash
they make the fresh juice such as OJ? register is the #1 thing behind the bar that
10. What liquors are we using for our house will slow you down on a busy night. It will
Cosmos? Long Island Iced Teas etc.? kick your butt. You must master it. Memorize
*Are there any standard drinks we make where the keys are so that you can whiz
differently? through. Find out where the backup button or
*Are our Martinis 2 ounces? delete button is right away.

Fact
Know that experienced bartenders can walk
behind practically any bar and bartend. The
only training required is the POS and to be
shown where things are kept.
The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of
experience.

1. Check your stock. That’s the first thing an

experienced bartender does when they walk
behind a bar. After all you can’t make
anything if you don’t have anything. Look at
the ice level, juice levels; if they are low then
fill them. Do you have backups? You don’t
want to stop in the middle of the night
making backups. Every new bar I walk into I
do this and bartenders will ask me, Have you
worked this bar before?
2. Use both hands. Experienced bartenders
are practically ambidextrous. They
constantly use both hands at the same time
all the time. Never have an arm dangling at
your side while the other one is doing
something.
 The Top 20 Things To Make You Look Like a Pro
3. Understand the value of teamwork. Know
your co-workers on a professional level
These are qualities bartenders
pick up naturally with years of 4. Keep your head up as much as possible,
experience. ears open, and eyes constantly scanning drink
levels, servers/guests, suspicious activity, etc.
Bartenders tend to keep their heads down
because they are always doing something. You
have to be aware of everything going on
around you, so get that head up as much as
you can. If the bar has mirrors, use them to
your advantage.

You can check things out while you’re turned

doing something else. It’s like having eyes in
the back of your head. You need them. Also,
there will be new things for your ears to listen
for like the sound of the phone ringing or the
little chit popping up out of a printer giving
you the servers order.
 The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of experience.

5. Know how to make mixers and syrups properly. Place all ingredients for the Pina Colada in the
Most bars have mixers and or syrups and the blender, and while its blending, grab a shaker tin and
proper way to make them. make the Cosmo, go back to the blender and pour
the Pina in the hurricane glass, dump the ice out of
6. Don’t make one drink at a time unless you have
the Martini glass and strain the Cosmo. Grab the
an order for only one drink. When making drinks,
well bottle of vodka in your left hand and a bottle of
line up all your glassware on the bar mat then ice
Kahlua in your right and pour the Kahlua in the
them down (ice them down means fill them with
coffee cup and the vodka in both of the mixed drinks
ice, if they require it). Let’s say, you have an order
glasses that are now filled with ice at the same time.
for a Piña Colada, Cosmopolitan, Vodka Tonic,
Pour the tonic, pour the OJ and add the coffee
Screwdriver, Belikin regular, Draft, and a Kahlua
(Garnish). Now grab the Belikin, and pour the draft
& Coffee from a server. On the bar mat you will set
beer.
the hurricane glass, then a martini glass, then two
If you had poured the draft beer first then the head
mixed drinks glasses, and a coffee mug. You will
would’ve gone down by the time you finished
then add ice to the martini glass so it can chill
making the order. If you had made the coffee first, it
while you are making the other drinks. From this
would’ve cooled. Also, when you set your glasses
point you will make the drinks in the order listed
up like this, if you forget what you are making, 9
(Note: they are listed in making order to make it
times out of 10, you can turn and glance at the type
easier on you right now).
of glassware you’ve lined up and instantly
remember what you are making.
 The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of
experience.
7. Don’t fill your drinks to the rim.
Inexperienced bartenders, lazy bartenders,
and bartenders that have never learned
properly fill their drinks to the brim. Don’t
do this. Always allow 1/4”-1/2”
breathing/travel/ and melting room at the top.
If you’re still not convinced then walk into
any bookstore and look at any drink recipe
book with photos. The exceptions are if you
are using real whipped cream and when you
shake a drink with sour or juice, the frothy
part can go to the rim. 8. Know how to handle money. Experienced bartenders have excellent cash
handling techniques. They handle money probably as much as a bank teller.
Watch the way bank tellers shuffle the bills from hand to hand. One hand is
pulling and the other is pushing. Practice counting, stacking, and arranging
bills and coins until it feels natural.
 The Top 20 Things To Make You Look
Like a Pro
These are qualities bartenders pick up naturally with years of experience.

9. Behind you. Behind you. When working

10. Keep the half & half and mixers closed
with another bartender and you step behind
correctly. Experienced bartenders will keep
them to get something you always say softly,
the screw top or cover closed correctly and not
but loud enough for them to hear, Behind
half screwed on. If you open the mixers
you. Anytime you get in a bartender’s space
containers close them back properly! (Discuss)
you have to let them know. People get
bloody noses or knocked down from an 11. Know how to do a double hand pour.
elbow because they didn’t warn the other Once you get a good strong feel for holding
person that they were in their space. You can spirit bottles, this is the next move you should
also lightly touch them on the shoulder. You learn to look like a pro.
just must let them know you’re there. 12. Know the common verbiage Eg: Server: ‘
I need a vodka OJ, Jack on d rocks, Manhattan
up, and single malt neat.’
Bartenders have their own language and
understanding bar terms will be a great step
towards working efficiently at any bar.
The Top 20 Things To Make You Look Like a
Pro
These are qualities bartenders pick up naturally with years of experience.

13. Clean as you go. All good bartenders 14. Know the proper way to rim a drink. Most
clean as they go. If you make a Mudslide, bartenders, dunk the rim of a glass into the
then understand that cleaning the blender is spongy section of a rimmer, and then dunk
part of making that drink. Some bartenders into some sugar or salt. When the salt or sugar
don’t even take a customer’s money until is on the rim, it falls into the drink. What you
after they have rinsed the shakers or washed want is the salt or sugar to be on the outside
the blenders because the guests need to see edge of the rim. So you’ll have to tilt the glass
that it’s part of what it takes to make the and rotate it around. You can also wet the
drink. Some cleaning behind the bar can wait outside edge with a piece of lime wedge.
until you catch up. Just know that the top
Plus
priority is anything a guest can see.
the age old rule is; if you have
time to lean, you have time to
clean (on test).
The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of
15. Know that several spirits may be poured into a experience.
Brandy snifter and may be asked to be served
Drambuie
warm.
16. Always wear comfortable, firm gripping Galliano
footwear. You will notice why you need it within Glenfiddich
the first few days. Glenlivit
17. Know how to pronounce these words: Glenmorangie
Apéritif Grand Marnier
Amaretto Di Saronno Maraschino
Angostura Bitters Mescal
Blue Curacao
Mojito
Cabernet Sauvignon
Pinot Noir
Cachaca
Caipirinha Riesling
Chambord Sambuca
Chardonnay Sommelier
Cointreau Worcestershire (WOOS-tuhr-sheer)
Courvoisier
Crème de cacao
Dom Pérignon
The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of
experience.

18. Know how to bounce cut a bottle. Let’s say for

example, that you have glasses lined up with ice and
several of them need the same spirit from the same
bottle you are holding. When you finish pouring in
one, bounce the bottle up then down and the flow
will stop, for 1-2 seconds. During this time aim the
bottle over the next glass. So the order goes: pour,
bounce, aim at the next glass, pour, bounce, aim at
the next glass, etc.

19. Good teamwork is essential. Getting along with

your boss as well as coworker is essential to your
success at a bar. Know the difference between being
a blabber mouth and being responsible.
 The Top 20 Things To Make You Look Like a Pro
These are qualities bartenders pick up naturally with years of experience.

20. Know how to close the bar. Any experienced bartender can walk into a bar the next day and know instantly
if the bartender the night before has experience tending bar based on how things look. A good sign is that
many things are turned upside down. Basically, tools, juice containers, blender parts, draft beer trays, bar mats,
soda gun nozzle & holder, fruit tray and any other items have been washed, rinsed and turned upside down in
an orderly fashion in a drain area. The juice container holders are normally rinsed then turned over at a
draining angle in the well where they normally sit at the well.

Sometimes bars keep their fruit for two days so they might be covered in the cooler. There is sometimes
something soaking in water overnight like pourers that have been on liqueur bottles. The register area will be
organized and nothing anywhere behind or in front of the bar should feel sticky. Also, if you ran out of
something then good bartenders will leave a note on the register for the next bartender letting them know, so
everyone can stay on the same page.
50 Handy Tips & Hints
6) Know that in every bar where you work you
1) If you cannot remember an order from a will learn something new about the bar world.
customer at your bar, better to ask than to No one knows it all, so drop the attitude.
make the wrong drink. 7) Pourers should only be kept on bottles that
2) Know Bar Terminology are used a lot. That’s their purpose.
3) When a guest with a British accent orders 8) Learn and master the art of Upselling
whiskey, they most likely mean Scotch 9) Don’t bring nice pens to work because
whisky, but double check. they’ll be stolen, lost, or never returned. Bars
4) When serving beer to Europeans, know go through pens like water. The only pens that
that they like more head on their beer than haven’t been stolen from are just plain cheap
Americans. pens and even those tend to disappear at times.
5) Spotters/shoppers are hired to act like
normal guests then report everything they see
happening. So keep this in mind. They may
also test you over the phone. This can be a
big part of possible promotion or demotion.
50 Handy Tips & Hints
10) Know that all Cognacs are brandy but not
all Brandy are Cognacs. Cognac is a type of
brandy that can only be made from grapes
grown in the Cognac region of France.
14) When you have to tell the guest that
Brandy can be made from grapes and other
you’re out of something, it’s much better to
fruit anywhere in the world.
say, I’m sorry, we’re sold out of that. When
11) Know about liquors, especially those you just say you’re out of something it makes
made in our region. it sound like your manager is disorganized and
12) Know that Champagne can only be doesn’t know how to order properly, but
called Champagne when it’s made in the saying you’re sold out sounds like it’s a
Champagne region of France and all other popular item.
bubbly wines must be labeled and called 15) Know that anyone in America can make
sparkling wine. bourbon, however only bourbon made in
13) Know that by Mexican law, tequila must Kentucky is allowed to say Kentucky Bourbon
be made from 51% of the blue agave plant on their label.
and mescals can be made from any and many 16) Know that if your bar carries more than
agave plants. one Johnnie Walker Scotch you’ll have to ask
a guest which one? Usually bars only carry red
and black. But know that there blue, gold and
green as well as more recently, double black.
50 Handy Tips & Hints 19) Know that cleaning up the tools that you’ve
17) Know that as a bartender you more than used to make a drink is part of making a drink, so
likely won’t be taking any breaks. That’s just you should always get into the habit of rinsing
the way it is. Shifts can be 9-14 hours long. out the blender or shaker tins after making a
Many bartenders take a power naps before drink.
going to work to recharge themselves. 20) When upselling, a good example is to try to
sell your customer his/her favorite spirit perhaps
18) When you start working a new bar do not in a more upscale cocktail, eg: ‘I know you like
start moving things around or give advice Absolut and cran but have you tried a Cosmo at
where things should be or how things should least once? I assure you it’s a very popular
be done until you settle in after several cocktail here.’
weeks. And you never want to say the words, 21) The classic martini is made with gin. Period.
Well at the last bar I worked we did it this So, when someone asks you for a classic martini
way. No one wants to hear how you did it and says nothing else the best thing to do is
before, because it doesn’t matter. You’re smile, and say, Sure, would you want me to use
going to do it the way they want you to do it. your favorite gin? This lets them know without
It can mean anything. And again, drop the preaching that a classic martini is made with gin.
attitude. However, these days vodka martinis share the
classic Martini spotlight as well.
50 Handy Tips & Hints 25) The drier a Martini is ordered means the
less and less dry vermouth they want. So if a
22) Whenever you are slow, never just stand
guest orders a very dry/extra dry Martini then
around. There’s always something to clean or
organize. What’s the term we just went
they usually want like a drop of vermouth or
through? none at all. Some bartenders make jokes and
just wave the dry vermouth bottle over the
23) Know that you will burn out. Doing a job that
drink.
is physically and mentally demanding catches up
with you. You’ll know when you begin to get 26) When guests spill something on the bar, a
snippy with guests and co-workers. It’s okay. Many lot of bartenders get irritated. The guest is
professions that deal with the public go through already embarrassed and will say that they’re
this (Police Officers, cab drivers, strippers, etc.). sorry many times. Just look at them, smile,
Just make sure you take a mini-vacation and
and say, it’s ok, it happens. Their facial
recharge. Go out and let someone serve you.
expression will instantly change and they’ll
24) When making drinks you want to strive for probably leave you a bigger tip.
only picking up a spirit bottle or mixer once
during an order. While you have product in your 27) Self control- know that you will get
hand use it in all glasses you need it for instead irritated by some customers. Your response
of picking it up then setting it down and will say a lot about your professionalism.
thinking, oh I need that for this drink too, so
you pick it up again, etc.
 50 Handy Tips & Hints
28) If you are too busy to get to a guest at the 30) Pour tests are sometimes mandatory for
moment, then make sure you acknowledge bartenders who are allowed to free pour (don’t
them in some way. When guests are have to use a jigger). This is very important in
acknowledged then they don’t mind waiting. maintaining proper inventory as well as
ensuring that over pouring is not a factor in
29) When you’re slammed, don’t get dips in bar profits.
frustrated. You can only go as fast as you
can. If your bar is well stocked then just keep
going and keep smiling. Guests don’t mind
waiting in line. Just make sure that you give
each person you are dealing with direct
attention. And never forget that if it weren't
for these guests you wouldn’t have a job.
Your performance in these situations speaks
volumes as it relates to your bartending
career.
31) Know that real bartenders, when they are
guests in another bar, do not ever tell another
bartender that they are a bartender too.
50 Handy Tips & Hints
There’s only one exception and it’s when the 32) Hold spirit bottles firmly and don’t be
bartender asks you first. It’s the biggest joke careless with them. Most bottles are worth on
between real bartenders. The joke is that average $80 each. So think about that when
when a guest says they are a bartender, what you go to grab one.
they’re really saying is, I’m a lousy tipper, 33) Yes, you will spill something! The worst is
but I’m going to pretend that we have a when you spill on a guest. Just apologize and
common bond so you will give me lots of try to make it right within reason. Being able
attention. Maybe they have been behind the to judge a customer’s reaction will help a lot
bar, but not long enough to know not to say in knowing what you have to do to make that
this. Bartenders show other bartenders that person happy. Some may think nothing of it,
they are bartenders through action, not talk. some may make a huge deal.
 50 Handy Tips & Hints
35) Most bartenders do not like anyone to
34) Yes! You will break something. The most
come behind the bar. They like their space, so
important thing is not to break glass near the
if you’re a server, always ask.
ice well. Sometimes a small sliver can
bounce into the well from a few feet away 36) Not every bartender is into sports and
and that’s all it takes for a lawsuit or at least some guests get very upset when you don’t
for a full on complaint. You simply can’t take know the ballgame score. If you are one that
any chances and must get new ice. When a knows nothing about sports, then at least know
guest breaks a glass, the first thing they do is what is in season and someone that you can
start grabbing for the big shards of glass. You refer to nearby. Also know the local sport
must tell them right away not to touch channels and news stations. Try to avoid
anything and that you will take care of it for putting on local news at your bar. Why?
them. The last thing you want is to tell your
boss that a guest with bloody hands wants to
talk to them. For the extra tiny little pieces of
glass, simply wet a bar towel and lay on top
the pieces then swipe up. The wetness picks
them up.
 38) Know that there is always good and bad
50 Handy Tips & Hints with every bar you work. But this seems to be
true for every job in the world. For example,
37) Many times in your bartending career in a hotel bar you might have to walk very far
you’ll find yourself jotting down drink orders to pick up appetizers in the kitchen, however
and that’s when you use bartender shorthand. there’s a cleaning crew that cleans your floor
Instead of writing in longhand, for example, mats and mops your floor. Or you make killer
Bourbon and Coke, you would write B/C. money at a restaurant; however constantly
Every spirit and mixer can be shortened. transferring tabs to servers when guest’s tables
Back in the 1970s and 80s cocktail servers become available is a pain in the butt.
actually wrote their orders this way and gave 39) Have you ever been somewhere and
it to the bartender. Abbreviations for call and overheard employees talking about their
premium spirits are easy too: Crown=Cr, personal or work life? Better yet, did they
Bacardi=Bac, Southern Comfort= Soco, etc. continue their conversation in front of you?
Mixers are easy: DC=diet coke, T=tonic, Don’t do this! Guests should never hear you
OJ=orange juice, etc. Then there are the talking about private matters with co-workers.
special ones like an X for rocks, and an
upward arrow for up. Some abbreviations
will differ, for example some people like to
write Marg for Margarita while others will
write Rita. It’s all up to what works best for
you.
40) If you are a female bartender, here is some
great news! You should be able to perform all
bartender duties just like the guys. You need to
50 Handy Tips & Hints
change kegs, carry cases of beer, and haul out
trash. These are part of a bartender’s duty and if 41) Start your shift with the ice well filled as
you can’t do them then you’re not qualified to high as it can be filled. This way you don’t have
work behind the bar. Now, with that said, I will tell to run and get ice in the middle of your shift and
you that, if you prove that you can do these heavy you also save your back muscles from having to
dirty jobs in the beginning then what happens is bend over so far.
when you are working with guys at some point you 42) When a guest orders a drink, add a little trivia
are left counting the money and cleaning the bar they probably didn’t know (99% of the time they
while they do the grunt work. But it’s important for don’t). For example, if they order a Tanqueray &
them to know that if needed you are a team player Tonic then while you are pouring you can say, Did
and are totally capable of doing these duties. Don’t you know that it’s believed that the shape of this
pull that: ‘ I’m a female card bottle was inspired by a cocktail shaker? Guests love
it. Other great ones are: the 1800 bottle comes with
its own one-ounce measuring cap (then turn the
bottle upside down to show them), Canada created
Crown Royal for Queen Elizabeth’s 1939 visit;
Southern Comfort was created by a bartender in
New Orleans in 1874; and that Michelangelo
probably drank the very same Amaretto di Saronno
we drink today because he was 50 years old when it
came out in 1525.
 50 Handy Tips & Hints
43) Know that some bottles are always next to
45) Know that the proper way to keep the ice
each other on the back bar. Usually vodka and
scoop is stuck into the ice with the handle up.
gin are beside each other because of the
Martini. Bailey’s, Kahlua, and Grand Marnier
This keeps your hands from touching the ice.
get put next to one another as they tend to share It’s a good habit to start from the beginning.
a few recipes sometimes, and the two crème de 46) When you make the wrong drink and it’s
menthe’s and the two crème de cacao usually sit not carbonated, always strain it into a glass
together as a family. Oh, and Southern Comfort and set to the side. You’ll be ready to use
should be with the liqueurs, not the whiskey. when it’s ordered again. If no one orders that
44) When you get busy, you simply don’t drink again, then you’ll have to record it on
have time to talk to guests, so try to find out the spill sheet.
little tidbits of info about them like, where
they’re from, grew up, where they work, or
went to school, etc. This way you can
connect people at the bar and they start
talking to each other and have a grand ole’
time and think you are the best bartender
around.
Second Golden Age of the
Cocktail
Since 2000, something has happened in the Cocktail World that you should be aware of
and it’s the second Golden Age of the Cocktail. The first golden age was in the late 1800s
until 1920. Bartending was taken seriously and cocktails were crafted with real
ingredients.
Today, the second golden age can best be described by comparing a 4-5 star chef crafting
an incredible meal with a classic foundation then using the freshest ingredients and
imagination.
The man credited for this shift in the cocktail world is Dale DeGroff. His website is
KingCocktail.com and also sits on the board of Liquor.com. Starting in about 2000 and
all the way to today this rebirth has exploded. Craft and classic bars are no longer limited
to big cities. They are trinkling into the smaller cities worldwide. Dale started the
Museum of the American Cocktail and also helped start the world's largest cocktail
festival held every July in New Orleans called Tales of the Cocktail. Since, there are
cocktail weeks popping up all over the world.
With so many websites and information, it's hard to know how to get started on the right
path. Make sure you become Facebook friends with as many bartenders as possible and
follow bartending pages and those will lead to more connections.
Ordering Drinks (customer’s perspective)
Liquor Always First - When you order a mixed drink, always name the liquor first.
Example: Jack and Coke, Cape Cod (vodka Cran), Captain and Coke, Gin and Tonic, Screwdriver, etc.
Common Mistake: When some people order Vodka Red Bull, they call it Red Bull Vodka. Why? One day
somebody ordered a Double Red Bull and Vodka, so I asked him, "Do you want double Red Bull and
single Vodka or a double Vodka and Red Bull?"
Note: Look at any mixed drink recipe book and you'll see that the liquor is always named first, then the
juices or soft drinks. When bartenders make mixed drinks, they always pour the liquor first, then the
juice or soft drink.
Name the Brand First - If you like a mixed drink with a particular brand, name the brand first.
Example: If you like to drink Vodka and Tonic and you like Belvedere, order a Belvedere and Tonic
instead of Vodka and Tonic with Belvedere.
Personal Experience: One day a lady came to my bar and ordered like this, "May I have a Vodka
Cranberry... Stoli and Orange Juice." I thought that she wanted a Vodka Cranberry and a Stoli Orange
Juice. She actually meant a Stoli Cranberry and a plain Orange Juice.
Don't Assume Anything - Don't assume that all the bartenders make the drinks exactly the same way,
because they don't.
There are many variations of the same mixed drink recipe and many bartenders make the drinks differently.
Example: A Lemon Drop Martini
Some bartenders use:
Citrus Vodka, Triple Sec, Lemon Juice and Sugar or Citrus Vodka, Triple Sec, Sweet and Sour Mix and
Sugar or Vodka, Triple Sec, Lemon Juice and Sugar or Vodka, Triple Sec, Sweet and Sour Mix and
Sugar, etc.
If you like your drink to be made a certain way, ask the bartender to make it the way you want it.
How to Address Drunk Customers
If you are planning on serving liquor at your new job, then you should be familiar with all the laws
and responsibilities that come with it. While liquor laws vary from country to country, in most cases
if a person is involved in an accident while drunk the owner of the establishment that served them,
may be held liable as well. This rarely happens in Belize but in time it will definitely happen.
The best way to avoid any potential lawsuits stemming from drunkenness is to not serve a customer
who appears inebriated.
Of course, some people can hold their liquor very well, and your staff may not realize the patron is
drunk until it is too late. If you are faced with a customer who has had too much to drink, here are
some tips for handling them:
• STOP serving them immediately. If the customer has wandered in from another bar or
restaurant, you can refuse to serve them. They may claim you’re acting illegal, but you are not.
You are acting responsible.
• Offer the customer some coffee or some food, as an alternative to a drink.
• Call a cab or another ride home for the customer. Do not let them drive!
• If a customer becomes belligerent or angry, escort them outside of the business and call the
police, who can look after the customer, until he or she is safe and sober. If the establishment
has security, then call them or the boss to handle the situation.
Thank
You!