BARTENDING STUDENTS MODULE

Module 4– PREPARE BAR FOR SERVICE

Lesson 1- Basic Preparations for Bar Set-Up

1. Check the cleanliness and condition of the following:
Bar counter Bar storage area
Bar stools
2. Before opening the bar, see to it that:
 Beers, juices and other perishable items are refrigerated.
 Glasses and other equipment are clean and ready.
 Fruits for garnishing are ready.
 Ice in ice bins are available.
 Alcoholic beverages are properly displayed.
 Bar is clean and properly set-up

Lesson 2 - Sequence of Bar Set-Up

1. Open the bar.
2. Refrigerate beer, juices and other perishable items.
3. Clean glasses and other equipment.
4. Prepare fruits for garnishing
5. Prepare ice in ice bins.
6. Display alcoholic beverages.
7. Clean the whole bar area.
8. Set-up the bar counter.

Lesson 3 -What is Menu?

It is a detailed list of food and beverage offerings with their respective prices. It
is prepared by a food and beverage service businesses to keep the customers
informed about the availability of various F&B items.
A good menu must −

 Present clear, unambiguous information.

 Adhere to food safety and nutrition policies of the business.
 Meet or outstrip guests’ expectations.
 Meet the quality standards of the business.
 Be truthful in describing the taste and preparations.
 Be strictly going with the production and service facilities of the business.

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LESSON 3.1 SOP – Store Requisition and

inventory BAR
For every F & B store requisition, a requisition form has to be completed.The
form must carry the signature of the Outlet Manager / Outlet Chef / Stewarding
Manager / Catering Manager (as applicable).

And this requisition form must be duly authorized by the Executive Chef (food)
or Beverage Manager (beverage) or the Director/Manager of F&B (other items).

 All requisitions must be made the day before collecting the items from the store
room.

 Collecting the goods will be done within the opening hours of the store room,
and following a pre-established schedule approved by both the
ADMINISTRATION and the Food & Beverage Departments.

 The related stocks are to be used on a FIFO (First In / First Out) basis by using
the relevant bin cards.

Inventory for Non-Alcoholic Beverages:

 Check your par stock list to determine how much of each item should be on
hand.

 Par stock list provide consistent setup and control of the Bar operation.

 Check your inventory form to determine how much of each item you already
have in hand.

 Find out how much to order by subtracting the amounts on the inventory form
from the total amounts on the par stock list.

Example: Total Par Stock = 55 Nos.

Total Available = 40 Nos.

Total no. to order= 10 Nos.

 Write this amounts on the beverage requisition form or enter on the

(MMS) Materials management software as a store request.

Inventory for alcohol:

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 BARTENDING STUDENTS MODULE

 Count full bottles of each type of liquor, wine and beer.

 Round the amounts on an inventory form.

 Estimate how much alcohol is left in each open bottle of liquor and wine.

 Record the amount on the inventory form.

Inventory for Food:

 Count whole fruits, vegetables, un opened containers of juice and dairy

products.

 Do not include fruits or vegetables which are already cut on the count.

 Record the inventory on the form.

Prepare a food requisition:

 Check your par stock list to determine how much of each item should be on
hand.

 Check your inventory form to determine how much of each item you already
have.

 Find out how much to order by taking the difference of the above two totals.

Lesson 4 –PREPARING ALCOHOLIC BEVERAGES

Wines and other alcoholic beverages are usually served as complement
to the meal. It is important for every waiter to understand the nature and
composition of alcoholic beverages so that appropriate suggestions can be
made.

Classification of Alcoholic Beverages:

I. Spirits – are drinks obtained by distillation, after fermentation from

vegetables, grains, fruits, plants and other substances which are
sugar or starch bound.

1. Whisky – is a general name for liquors of not less than 80% proof,
distilled from mash or grain.
a. Scotch – is made from malted barley and aged in oak
barrels; Scotch whisky has a distinctive flavor which

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 BARTENDING STUDENTS MODULE

has never been successfully duplicated elsewhere. This

is due to several factors, namely: the malted barley itself,
the practice of drying the malted barley and the water
used.
b. Irish – is a fine whisky that comes from Ireland. It is made
in the same way as Scotch whisky except that it
does not have the smoky flavor.
c. Canadian – is a distinctive product of Canada, flavored
from corn and barley.
d. Japanese – a product of Japan, made in the same way as
Scotch whisky.

2. Gin – is a grain mash distillate, re-distilled with such aromatics as

junior barley, coriander seeds and angelica roots. While there are
many types of gin, the most popular is London Dry Gin. Other types
are Holland Old Tom and Shoe Gin.

3. Rum – This is produced in most tropical countries because it is

distilled from sugar cane and molasses, a by-product of manufactured
sugar. Rums usually derive their name from their place of origin, and
each has its own distinctive flavor.

There are three main types of rum

*Light bodied dry flavored rums from Puerto Rico

*Heavy bodied sweet flavored rums from Jamaica
*Medium-bodied rums from the Virgin Islands

4. Vodka – is a natural spirit distilled from potatoes and filtered

through charcoal. To be classified as vodka, the drink must not have
any aroma nor color and taste.

5. Brandy – is distilled from fermented juice of ripe grapes or other

fruits.
When used alone, the word brandy implies a grape product.
However, brandy may be made from other fruits and designated as
peach brandy, apricot brandy, etc.

6. Tequila – distilled from the fermented sap of the maguey plant from
Mexico.

II. Liqueur – an infusion of fruit, sugar, syrup or other flavor to

brandy or other spirits. This gives the drink its characteristic taste.
Among the popular liqueurs are:

1. Advocaat – made in Holland from fresh egg yolks, sugar and brandy
2. Anisette – a clear liqueur made from anise seed and flavored with
bitter almonds
3. Aquavit – clear liqueur flavored with caraway seeds from
Scandinavian countries

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 BARTENDING STUDENTS MODULE

4. Benedictine – a liqueur made by the Benedictine monks out of a

secret formula reputed to be a combination of herbs, spices and fine
brandy
5. Chartreuse – cordial made by the Chartreusian order of monks, its
color is a combination of yellow and green and is made out of a
combination of many ingredients such as spices, herbs and roots.
6. Cherry – brandy flavored with black cherries.
7. Cointreau – a brandy produced out of triple sec and orange
Curacao
8. Crème de Cacao – is made from cacao beans, spices and vanilla. It
comes in two colors – white and brown
9. Crème de Menthe – the peppermint liqueur made from fresh mint
and brandy
10. Caracas Triple Sec – made from the peel of bitter orange grown in
the West Indies, enriched with spices, rum and sugar
11. Drambuie – a liqueur made from Old Scotch, honey orange, herbs
and spices
12. Grand Marnier – made from Champagne, cognac and orange
Curacao
13. Kailua – Mexican liqueur made from coffee beans, vanilla and
brandy
14. Kirshwasser – liqueur made from wild black cherries
15. Per nod – made from licorice and anise
16. Southern Comfort – a high proof liqueur made in the United States
out of a secret formula.

III. Beer – a beverage produced out of the fermentation of cereal

grain flavored with hops.

IV. Wine – is a naturally fermented juice of fresh ripe grapes. Wine is

usually fermented from grapes. And if the source is not from grapes,
the fruit from which it is fermented must be specified. i.e., kasoy wine,
coconut wine

Uses of wine:

· as a complement to a meal
· to enhance the flavor of cooked foods
· to highlight a celebration
· some serve as medicine
· ideal for cold weather as it heats up the body temperature

Types of Wines

1. Still or natural wines – referred to as table wines. They come in

three colors – red, white and rose.

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2. Aromatic wines – made the same way as the natural wines, but
during fermentation, aromatics are added.
Examples are: Vermouth, Campari, Bonnet, etc.
3. Fortified wines – these are called fortified because the wines are
made stronger or fortified by adding sugar in order to increase their
sugar content (as in the case of port wine) or by adding alcohol to
increase their alcoholic content as in the case of sherries.
4. Sparkling wines – these are considered the king of all beverages.
The most popular ones are Champagnes. They are made sparkling
through a second fermentation inside the bottle.

kinds of wine
Matching Wine and Food

Food Ideal Wine Accompaniment

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 BARTENDING STUDENTS MODULE

Red Meat Red wine

Light Meat or Fish White wine
Light Meat/Red Meat Rose wine
Fish/shell fish White wine
Veal White wine
Chicken/Turkey/Pheasant Red wine
Beef Lamb Light red wine
Ham Red wine
Venison/Game/Wild Duck Dry white wine from Burgundy, Dry
Rose
Curry No wine, beer or lager
Duck Full-bodied red wine as for beef
Fish Dry white wine
Game Full-bodied red wine
Goose Medium quality French
red wine
Ham Medium quality red, white or
rose, or Madeira if served
with a rich sauce
Lamp and mutton Red Bordeaux and Burgundy but
a dry white wine or rose
may also be served
Shellfish A dry white wine from Burgundy
or the Rhone champagne
with lobster.
Turkey A good claret or
burgundy
Veal A Bordeaux, white or red
Sweets Usually no wine, sauterne
may do
Appetizers Vermouth dry and medium cherry,
dry Madeira,
champagne, rose, cocktails
Beef Rich Burgundy or a good claret

Champagne, dry cherry, hock and Moselle can be good

accompaniment for the whole meal.

Rose wines like travel rose, Mateus rose can be drunk with any dish
and throughout the meal. They have a delightful pink color.

The Aperitif

At a dinner party, serve special guests with aperitif – a before

dinner drink.

There are many choices, but a dry or medium dry cherry or a

dry Madeira which is light in color and nutty in flavor makes a good
aperitif. Vermouth is also one of the best choices. A light dry white
table wine makes a pleasing aperitif. One of them is a well Sylvanar

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 BARTENDING STUDENTS MODULE

from Alsace. Cocktails are often drunk before a meal but should not
really be served if wine is planned with the food, as they blunt the
palate before a meal.

Dessert Wines

If a separate wine will be served with a dessert like fruits and

nuts, it is advisable to have a sweet wine, such as Sauternes or
sometimes a sparkling wine.

Coffee with brandy and liqueurs makes a happy ending to a

meal.

Talking About Wine Taste

Here are some terms that describe wine taste.

A. Sweet – taste is likened to a solution of water mixed with a teaspoon

of sugar.
B. Tart – taste is likened to a solution of lemon juice and water.
C. Bitter – taste is likened to a solution of weak coffee.
D. Salty – taste is likened to a solution of salt and water.

All tastes are either sweet, tart, bitter, salty or a combination of these.
Lemonade is best described as sweet tart taste.

Sweet wines are those which have a taste similar to a solution of

sugar. The opposite of sweet in wine terminology is dry. Dry means
the absence of sweetness.

· Tart wines are those that have an agreeable degree of sourness

which is caused by acids like the tartness of orange juice.
· Bitterness is the quality in wines that makes the mouth pucker. It
is created by the tanning of the skin. Red wines are slightly bitter, but
white wines have a pleasant taste and usually not bitter.

Evaluation of Wine

The quality of wine is determined through its color, appearance

and color. Here are some guidelines in evaluating wines:

1. ODOR

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 BARTENDING STUDENTS MODULE

There are basically three colors of wines:

a. Red – called rouge when may range any where from purple to dark
red to burgundy
b. White – called bianc in varying clarity depending in the grape variety
and the aging process
c. Pink – called rose, ranging from pink, salmon and light rose tone.

2. APPEARANCE
The appearance is judged by looking at the wine through the
light. A brilliant wine reflects light and also sparkles. It is free from
floating particles. On the other hand, a dull wine has floating particles
and looks slightly cloudy. A cloudy wine does not reflect light.
3. BODY OF THE WINE
Through the body of wine, one can measure its “wateriness”. The
body is usually measured by twirling it around the glass and seeing
how long it takes to bring down the wine that rise on the glass.
· Full bodied wine are heavy, robust and not watery. The wines also
break into legs as they come down and sides of the glass.
· Light bodied wines are not heavy. These wines do not cling to the
sides of the glass when twirled around.

ODOR OR NOSE OF WINES

Pronounce - easily detectable odor

Moderate - detectable
Delicate/Subtle - an obscure odor that is difficult to detect
Lacking - no detectable odor
Fresh - pleasant
Flowery - odor appears similar to flowers
Fruity - pleasant ripe but does not necessarily
have unpleasant odor
Fragrant - attractive and natural odor
Spicy - odor is reminiscent of spices and herbs
Clean - absence of unpleasant odor
Woody - an unpleasant odor similar to
wood
Metallic - an unpleasant odor similar to metal
Moldy - unpleasant odor similar to mold
Yeasty - unpleasant odor similar to yeast
Corky - unpleasant odor similar to cork
Sulfuric - unpleasant odor similar to rotten eggs
Oxidized - unpleasant odor usually accompanied by
a burnish tint in wine
Vinegary - unpleasant odor similar to vinegar

NOSE AND EYES AS WELL AS TASTE

In addition to the three basic sensations of sweet, tart and bitter,

wine taster also use words associated with “nose and eyes”. The

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“nose” term implies that it is impossible to taste a wine without also

experiencing an impact on the nose. For a wine to reach the tongue, it
must pass through the mouth. Since there is an open passage to the
nose at the roof of the mouth, the vapor of the wine rises and makes
an impression on the nose.

After Taste

An enjoyable part of tasting is the “after taste”. This has reference to

the lingering impression the wine leaves in the mouth after it is
swallowed.

Wine Vintage

The vintage refers to the year when the grapes were harvested
for the production of the wine. There are years when harvest is good
in some parts of the world and this makes an exceptional quality
vintage. Wines produced during such vintage are usually the most
expensive.

Decanting Wine

Decanting wine applies to old wines for the purpose of

eliminating sediments that have accumulated inside the bottle. Few
people now decant because most wines that are available are not that
old. Decanting wine requires skill and if one is not skilled enough to
decant, a wine basket maybe used for an old wine. Placing a bottle of
young wine in a basket is not advisable.

Toast with Wine

Whenever a person is honored with a toast, he never drinks

from his glass until all have drunk otherwise he will be drinking to
himself. Example: Here’s to Rod on his birthday and for being such an
excellent, understanding boss. It is best for him to say as he lifts his
glass, something like “And here’s to you, my friends, for being with
me.” Then he can drink.

Wine Service Procedures

1. Approach the guests table, bring the requested wine, a clean cloth
napkin, a wine opener with a corkscrew and an ice bucket. The bucket
should be set on the right side of the host.
2. Present the bottle to the host, show the label and wait for him to
confirm his selection. Upon presentation, mention the name of the
wine, size of the bottle, vineyard and vintage.
Example: a tenth of Pinot Noir by Robert Mondavi, 1977

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 BARTENDING STUDENTS MODULE

3. Carefully out the metal or capsule of the bottle about half an inch
below the neck, rotating the bottle.
4. Wipe the top of the bottle and the cork with a cloth napkin.
5. Insert the tip of the corkscrew slightly off the center and turn it in a
clockwise direction until it has fully penetrated into the cork.
6. Holding the bottle firmly in one hand, hook the lever of the
corkscrew in one firm motion until the cork is fully extracted.
7. Present the cork to the host for evaluation.
8. Wipe the mouth of the bottle to remove any cork or mold.
9. Pour about 1 ounce of wine into the glass of the host for him to taste
and evaluate. Wait for his approval.
10. Proceed to serve the wine starting from the ladies, then the
gentlemen and lastly the host. The glass must be filled at
approximately mid-level.
Do not pour the wine far above the glass. Bring the neck of the bottle
near the glass and be careful not to rest the neck of the bottle to the
glass.
11. To finish pouring, the bottle must be moved upward with a twisting
motion so that the wine will not drip.
12. Place the bottle with its remaining contents on the right side of the
host with the label facing him.

Sequence of Bar Service

1. Bar captain/receptionist greet guests and assists them in getting

sealed.
2. Bar captain/receptionist takes drink order.
3. Drink order is written down in an order slip/guest check.
4. Corresponding order slip is detached and given to the bartender, the
guest check is given to the cashier.
5. Bartender prepares the drink.
6. Drink order is taken from the bar using a bar tray.
7. Drink is served on the right side of the guest, together with the bar
tidbits if any.
8. Hors d’ oeuvres menu is presented and offered.
9. Hors d’ oeuvres menu book is taken out.
10. Hors d’ oeuvres order is written down in an order slip.
11. Corresponding order slip is detached and endorsed to the kitchen.
12. Server picks up hors d’ oeuvre order from the kitchen.
13. Second, third, round of drink is offered by the attendant.
14. Order slip is filled up for any additional order.
15. Empty bottles and glasses are cleared from tables, soiled ashtrays
are replaced.
16. Hors d’ oeuvres order is served.
17. Cashier closes the bill (guest check) and prepares billing.
18. Attendant presents the bill and receives payment; turns it over to the
cashier.
19. Attendant/Captain/Receptionist thank the guests for their patronage.

Standards of Beverage Service

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 BARTENDING STUDENTS MODULE

1. Serve all drinks from the right or in front of the table whichever is
most convenient for the guest and server.
2. Continuously refill water goblet.
3. Always serve beverage with a coaster or napkin.
4. Always carry beverage and other bar items on a bar tray.
5. Drinks containing tonic water should be served with a sliced lemon.
6. Always serve carbonated beverage with drinking straw.
7. Serve ladies first, then the gentlemen and lastly the host.
8. Bus out soiled glasses from the right side of the guest.
9. Serve beer chilled in a chilled glass.
10. Serve white wine, rose and sparkling wines in chilled glasses.
11. Serve red wine at room temperature.
12. Hold tumblers by the base and stemmed glass by the stem.
13. When glass is nearly empty, offer another drink.
14. Keep table clean by removing empty bottles and replacing soiled
ashtrays.
15. For a personalized service, bottled drinks like beer and soft drinks
should be poured in front of the guest.
16. Never serve across the guest.
17. Serve white wine and red wine 2/3 full.
18. When pouring drinks from the bottle, turn the bottle slightly towards
the right to avoid any drop to fall on the tablecloth or on the guest.
19. When pouring bottled drinks, never allow the bottle to touch the
glass.
20. Upon serving, mention the drink’s name. say something like; “Your
peach daiquiri ma’am.”

PREPARATION OF MIXED DRINKS

TYPES OF MIXED DRINKS

Ø Mocktail – refers to the collection of mixed drinks which contains no
alcohol.
Ø Cocktail – refers to a mixed drink made up of base liquor/wine,
modifying ingredients, flavoring and coloring ingredients.
TYPES OF COCKTAIL
 Wine based
 Liquor based
COMMON INGREDIENTS FOR MIXED DRINKS
1. Base liquor
 Gin
 Rum
 Vodka
 Tequila
 Brandy
 Whisky/Whiskey

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2. Wines
o Table wine
o Sparkling wine
o Appetizer wine
o Fortified wine
3. Modifying ingredients
o liqueurs
o syrups
o non alcoholic beverages
4. Flavoring ingredients
o herbs and spices
5. Coloring ingredients
o liqueurs
o eggs
6. Ice
o tubed/ cubed
o cracked
o crushed
7. Garnish
o edible
o non – edible

Lesson 3 – Greeting, Seating, Presenting Menu to

Guest at the Bar
Greet the guest according to time of day:

Good (evening), madam. Good (evening), sir. , Welcome to BRM Resto BAR,
I’m Charles your wine sommelier for today? Do you hold any reservation sir? or
table for (4)?

Do you have a table reservation?

No reservation:

That’s all right. May I have your name, please?

Would you prefer the smoking or non-smoking area, (Mr. David)?

This way please. (Take the guest to a table. Converse with the guests as you
walk.)
Is this table fine?

Allow me (when pulling back a chair for the guest or when presenting a napkin).

Has a reservation:

May I have your name, please? (How do you spell that, please?)

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 BARTENDING STUDENTS MODULE

This way please, Mr David. (Escort the guest to their table. Converse with them
as you walk.)

Allow me, Mr. David (when pulling back a chair for the guest or when presenting
a napkin).

Note: Handling Table Reservation Problems

In restaurants, all guests should be welcomed at the entrance within 1 minute
of arrival; guests are greeted warmly with good eye-contact.
Guests are escorted and seated within 2 minute of their arrival, if seats are
available; menus and wine lists (where applicable) are presented immediately at
all meal periods.

Presenting the menu

(Note: always present the menu at the right side of the guest)
Here’s your menu Sir / Mr. David
Today we have a special set menu / Chef's Special
May I recommend the Chef's Special ?
We also have a delicious buffet for you today.
This is our special (breakfast / afternoon tea) menu.
I’ll come back in a few minutes to take your order.
At lunch, menus are presented immediately upon being seated.
Menus cards should be free of dirt, stains and worn edges.
At dinner once guest is seated and settled guests are asked if they would like
an aperitif before being presented with the wine list and menu.
Table settings should adjusted to the number of guests at the table.

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 BARTENDING STUDENTS MODULE

END OF MODULE EVALUATIONS ACTIVITY

Name : ____________________________________ Date _____________
Score______

General Instructions: Name the following tool and there uses:

1. Q1. How to calculate the total number to items to indent?

Q2. What does the term “FI-FO” stands for?

Q3. What is a MMS ?

Q4. How to take inventory for Alcohol?

Q5. How to prepare a food requisition?

Checked and Recorded by:

Mr. Randy F. Yu
Trainer

What is a Standard Pour of Wine?

There is no legal measure for a standard pour of wine, however, in the

restaurant industry, it falls somewhere around the 5 oz. mark. This allows
a sommelier or host to get about 5 glasses out of any 750 mL bottle of
wine. Some restaurants will pour as much as 6 oz. and some may offer
less, depending on the price of the wine. Some glasses have pour lines
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 BARTENDING STUDENTS MODULE

printed on them, for a precise pour every time.

For tastings, a standard pour falls around 2 oz., enough to properly smell
and taste the wine without initiating a buzz too quickly. Similarly, dessert
wines are usually served in 2 oz. pours since they are much sweeter and
higher in alcohol than other types of wines.

The size of the glass also plays into how much wine is poured at a time. A
smaller glass will make it seem like there's more wine, whereas a big
balloon glass will make even a generous pour look light. Sparkling wine is
often served in 5-6 oz. servings, like white or red wine, but it might look
like a smaller pour because of the shape of the flute. It's important not to
overfill a wine glass, as the extra space in the glass is there intentionally,
to hold aromas.

Learn how to open a bottle of wine using the proper corkscrew for the
job.

Crystal vs. Glass Wine Glasses

Below we go through the differences between crystal and glass, so you

can choose the best material for your needs.

What is the Difference Between Glass and Crystal?

All crystal is glass, but not all glass is crystal. In general, the lead content
of glass determines whether it is classified as glass or crystal. The
presence of lead softens the glass in crystal, making it more easily cut
and engraved. Unlike traditional glass, crystal is heavier and diffracts light.
In traditional lead glassware, the lead has a tendency to leach out of
the crystal. To combat this, today's crystal glassware is typically
unleaded.
When deciding between crystal and glass, consider the environment in
which the wine glass will be used and your washing situation. You may
choose to purchase some of each, so you can use either glass in the
correct situation depending on your needs.

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 BARTENDING STUDENTS MODULE

Crystal Wine Glasses

Crystal wine glasses enhance the aromas in wine and offer an elegant
design, making them perfect for high-end dining rooms and formal events.
Pros and Cons of Crystal Wine Glasses:

 Can be spun very thin to create a very thin rim

 More expensive than glass

 Yields a smoother drink flow against the tongue

 Very fragile; can easily break
because it eliminates the thicker lip edge
 Porous and must be washed by hand

Glass Wine Glasses

Glass wine glasses are more durable than their crystal counterparts,
making them a better fit for bustling casual restaurants and bars.
Pros and Cons of Glass Wine Glasses:

 More durable and less likely to break  Not as delicate as crystal

 Non-porous and usually dishwasher safe  Usually not as well designed as crystal glasses
to enhance wine’s flavors
 Less expensive

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Choosing the ideal type of wine glass ensures optimal taste. Be sure to
also master the art of serving and pouring wine correctly to further
create a seamless wine experience for your guests.

Red Wine Glasses

Below are the typical characteristics of a red wine glass:

 Large glass with a full, round bowl and large opening

 Opening enables you to dip your nose inside to detect the aroma
 Full bowl provides air contact for the complex aromas and flavors
 Increases the oxidation rate, which smooths out the complex flavors

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Burgundy Wine Glass

 Type of wine: lighter, more delicate red wines, like Pinot Noir,
Beaujolais, red Burgundy, and Dolcetto
 Large bowl (broader than Bordeaux glass) with narrower top directs
wine to the tip of the tongue, allowing the drinker to detect flavor
nuances
 Broad bowl allows aromas of delicate wines to accumulate
 Thin rim makes it easy to drink from

Pinot Noir Glass

 Type of wine: Pinot Noir and other light red wines

 Similar to Burgundy glass; easily interchangeable

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 BARTENDING STUDENTS MODULE

 Wide bowl which enables the wine to come into contact with plenty of
air, improving flavor and aroma

Bordeaux Glass

 Type of wine: full-bodied, heavier red wines with high tannins, like
Bordeaux blends, Petite Sirah, Cabernet Sauvignon, Cabernet Franc,
and Malbec
 Tallest red wine glass; has a broad bowl, but not as broad as other red
wine glasses

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 Height of the glass creates distance between wine and mouth, which
enables ethanol to dissipate on the nose, allowing more oxygen to
soften tannins (tannins contribute to wine’s bitterness)
 Directs wine to the back of the mouth, minimizing bitterness and
maximizing the flavor spectrum

Cabernet Sauvignon Glass

 Type of wine: Cabernet Sauvignon and other bold wines

 Tall glass, though not as tall as a Bordeaux glass
 Broad bowl; some variations have a very narrow rim
 Enhances the smell of the wine. Broad bowl enables wine to breathe,
and the aroma is subsequently accumulated by the narrow mouth

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 BARTENDING STUDENTS MODULE

Standard Red Wine Glasses

 Type of wine: medium- to full-bodied red wines with or without spicy

components, like Zinfandel, Shiraz, Carignan, Merlot, Chianti, and
Malbec
 Due to the small opening, flavors meet the tongue in a continuous flow
as opposed to all at once, which softens the spiciness and rich flavors
White Wine Glasses
Below are the typical characteristics of a white wine glass:

 Bowl is more u-shaped and upright than a red wine glass

 Slightly smaller bowl than red wine glass

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 BARTENDING STUDENTS MODULE

 The shape enhances and preserves aromas while also maintaining

the wine’s cool temperature

Sauvignon Blanc Glass

 Type of wine: Sauvignon Blanc and other light- to medium-bodied,

fruity or floral wines, like white Bordeaux, Fume Blanc, Loire, Vinho
Verde, Chenin Blanc, Muscadet, Muscat Blanc, and Pinot Grigio
 Tall glass with slender bowl, which captures the nuanced, delicate
floral and fruit aromas and guides aroma straight to the nose
 Sides of the mouth detect acidity the most; this glass causes the
tongue to form a U-shape, directing the wine down the front towards
the center of the palate, causing a smoother sip

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 BARTENDING STUDENTS MODULE

Montrachet Glass

 Type of wine: white wines with complex notes, such as Montrachet,

White Burgundy, Corton-Charlemagne, Meursault
 Large bowl allows the heavy complexities to interact with sufficient air
and open up
 Large opening enables drinker to smell complex aromas and enables
wine to flow from edges of tongue and either side of the palate to taste
sour and acidic flavor spectrum

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 BARTENDING STUDENTS MODULE

Chardonnay Wine Glass

 Type of wine: Chardonnay and other full-bodied wines, like Semillon

and Viognier
 Larger opening guides wine to the tip and sides of tongue, enabling
the palate to detect the sweetness of the wine
 It’s a balancing act: bowl provides just enough aeration to concentrate
the aroma while the larger opening balances out the sweetness and
acidity on the palate

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 BARTENDING STUDENTS MODULE

Riesling Sweet and Standard Sweet Wine Glass

 Type of wine: Riesling sweet and other sweet varieties, such as

Zinfandel, Sauvignon Blanc, and Gruner Veltliner
 Smaller overall, including a smaller rim, which guides wine towards the
center and the back of the mouth to avoid overwhelm from the
sweetness
Dessert Wine Glasses
Below are typical characteristics of a dessert wine glass:

 Usually smaller due to the high alcohol content of dessert wines

 Dessert glasses usually also direct wine to the back to the tip and
back of the mouth to allow for adequate sweetness detection
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Port Wine Glass

 Type of wine: Port or other dessert wines

 Narrow mouth reduces evaporation and concentrates the aromas
 Tall enough to allow sufficient swirling to release the aromas
 Designed to lead wine slowly down the center of mouth towards the
back to enable just enough sweetness detection

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 BARTENDING STUDENTS MODULE

Sherry Wine Glass

 Type of wine: sherry, cordial, and other dessert wines

 Small size is ideal for dessert wines, which have a higher alcohol
content
 Directs wine to the back of the mouth so the sweetness doesn’t
overwhelm
Sparkling Wine and Champagne Glasses
Below are typical characteristics of sparkling wine glasses:

 Upright, narrow bowl to preserve carbonation and flavor

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 BARTENDING STUDENTS MODULE

Flute Wine Glass

 Type of wine: young sparkling wine or champagne, including Cava,

Franciacorta, Prosecco, and Asti
 Short- to medium-length stem with long, narrow, upright bowl
 Bowl successfully retains the carbonation and captures the flavor
 Bead at the base prompts bubbles to gather and quickly rise

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 BARTENDING STUDENTS MODULE

Tulip Wine Glass

 Type of wine: young or mature champagne, such as Cava,

Franciacorta, Prosecco, and Asti
 Slim base that slightly opens up to a wider bowl then narrows towards
opening
 Bead at base makes bubbles rise, while the wideness allows room for
flavor complexities to open up
 Narrower top prevents excess carbonation from escaping while
directing aromas towards the tongue instead of up the nose

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 BARTENDING STUDENTS MODULE

Vintage and Coupe Glass

 Type of wine: sweet champagne, Cava, Franciacorta, or Prosecco; is

also used to serve cocktails
 Stemmed glass with short, yet broad and shallow bowl
 Reminiscent of the speakeasy era; originally used during the roaring
20’s to serve bubbly dessert champagne that was made with a heavy
dosage of syrup
 Bowl enables wine to come in with plenty of air; less popular as a
champagne and wine choice today because air exposure quickly
dissipates bubbles and aromas
 Holds a small amount of liquid; ideal for themed events or cocktails
Rose Wine Glasses
The best rose wine glass depends on whether you are drinking a young
or mature rose. Below we go through the characteristics of a flared lip
glass or a glass with a slight taper.

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 BARTENDING STUDENTS MODULE

Flared Lip Rose Glass

 Type of wine: young, crisp rose or young white wine

 Long stem ensures that heat from the hand will not warm the wine
 Flared lip directs the wine first to tip of tongue where taste buds are
most sensitive to sweetness. Enhances the sweetness of crisp wine;
balances flavor and minimizes any bite

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 BARTENDING STUDENTS MODULE

Slight Taper Rose Glass

 Type of wine: mature, full-bodied rose

 Short bowl that is rounded at the bottom with a slight taper instead of a
flared lip
All-Purpose Wine Glasses
If a single glass type is all that your circumstances permit, an all-purpose
wine glass is the way to go. Although the experience may not be the
same as when you use the proper glass type for the application, these
glasses offer a similar function at a lower cost and increased efficiency.

Randy F.Yu – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENTS MODULE

With Stem

 Bowl shape is in between that of red and white wine glasses, making it
acceptable for use with both types of wine

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 BARTENDING STUDENTS MODULE

Stemless

 Same shapes and styles of bowls as traditional stemmed wine

glassware
 Wines may be warmed faster
 Boasts a contemporary appearance

PREPARATION OF MIXED DRINKS

TYPES OF MIXED DRINKS
 Mocktail – refers to the collection of mixed drinks which contains no alcohol.
 Cocktail – refers to a mixed drink made up of base liquor/wine, modifying
ingredients, flavoring and coloring ingredients.
TYPES OF COCKTAIL
 Wine based
 Liquor based
COMMON INGREDIENTS FOR MIXED DRINKS
1. Base liquor
 Gin
 Rum
 Vodka

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 BARTENDING STUDENTS MODULE

 Tequila
 Brandy
 Whisky/Whiskey
2. Wines
o Table wine
o Sparkling wine
o Appetizer wine
o Fortified wine
3. Modifying ingredients
o liqueurs
o syrups
o non alcoholic beverages
4. Flavoring ingredients
o herbs and spices
5. Coloring ingredients
o liqueurs
o eggs
6. Ice
o tubed/ cubed
o cracked
o crushed
7. Garnish
o edible
o non – edible
BASIC RULES AND TIPS ON MIXING DRINKS
 follow the recipe carefully
 measure the ingredients
 always use the best ingredients
 always use fresh clean ice (cubed/ tubed, cracked, crushed)
 cheapest first, dearest last
 glassware should sparkle
 served mixed drinks in chilled glass
 observed sanitation
 served with proper garnished
METHODS OF MIXING
1. STIR
Bar tools : jigger, mixing glass, stirrer/bar spoon,
ice
tong, hawthorn strainer
Ice : cubed/ tubed
Products : clear
Common ingredients : spirits/ liquor, juice, wine
2. SHAKE
Bar tools : jigger, cocktail shaker, ice tong,
hawthorn strainer
Ice : cracked
Products : cloudy

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 BARTENDING STUDENTS MODULE

Common ingredients : spirits/ liquor, juice, wine, milk, syrup, egg

3. BUILD
Bar tools : jigger, tumbler, bar spoon
Ice : cubed/ tubed
Products : long drinks
Common ingredients : spirits/ liquor, juice, wine
4. BLEND
Bar tools : jigger, liquefier, bar spoon, specialty
glass
Ice : shaved/ crushed
Products : smoothie drinks
Common ingredients : spirits/ liquor, juice, wine, fresh fruits, eggs,
milk, ice cream, syrup
5. LAYERED
Bar tools : jigger, bar spoon, liqueur glass/shot
glass/ cordial glass
Products : shooters
Common ingredients : spirits/ liquor, juice, wine, milk
6. FLOATED
Bar tools : jigger, bar spoon
Ice : depend on the method used
Products : cloudy
Common ingredients : spirits/ liquor, juice, wine, fresh fruits, eggs,
milk, ice cream, syrup
7. MUDDLED
Bar tools : jigger, bar spoon, muddler
Ice : cubed/ tubed
Products : clear
Common ingredients : spirits/ liquor, juice, wine, herbs, fresh
fruits

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 BARTENDING STUDENTS MODULE

Alcoholic Beverages

Wines and other alcoholic beverages are usually served as complement

to the meal. It is important for every waiter to understand the nature and
composition of alcoholic beverages so that appropriate suggestions can be
made.

END OF MODULE EVALUATIONS ACTIVITY

Name : ____________________________________ Date _____________
Score______

General Instructions: Read and understand each question and give what is being
asked.

1. What are the 3 parts of the Bar?

a.___________________________________

b. ___________________________________

c. ___________________________________

2. What is bartending?

Ans:
_____________________________________________________________________
_____________________________________________________________________
________________.

3. What is the important in having the checklist during cleaning the bar area? Explain
atleast in 100 words.

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 BARTENDING STUDENTS MODULE

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____.

4. Why you need to clean the Speed rail?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________.

5. why you need to take out the trash regularly? Explain in 50 words.

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
________.

Checked and Recorded by:

_________________________
Mr. Randy F. Yu

Trainer

Types of Cocktails
It’s probably good to start by knowing what, exactly, you’re
going to be making with your newfound bartending knowledge.
Thanks to the long, storied, and often poorly-recorded history of
cocktails and spirits, it can be hard to pin down any consistent way of
classifying them.
Everyone has their preference, and we’ve had more than a few
spirited arguments with our colleagues about how best to draw the
family tree of booze. Luckily, though, there are some basic serving
styles that are a pretty convenient way to keep your cocktails straight.
Served Up

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Drinks served up are either shaken or stirred. As a general rule,

they’re shaken when one or more of the ingredients is non-alcoholic—
like citrus juice or egg white—and they’re stirred when all of the
ingredients contain alcohol. For more detail on why that’s the case,
check out Cocktail Shakers 101.

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 BARTENDING STUDENTS MODULE

On the Rocks

This one might be a little more familiar. A cocktail is considered

“on the rocks” when it’s served with ice, and that’s about all there is
to it. Classic examples are the Old-Fashioned, Highball, Moscow Mule,
and Gin and Tonic.
While the basic concept of on-the-rocks drinks is pretty
straightforward, there are a lot of other ways to serve a cocktail with
ice. The Mint Julep, for example, is made with crushed ice, which can
be crushed by hand or simply taken from an ice machine.
Then there are frozen and blended drinks, like the Frozen
Margarita or Piña Colada. They can be made with crushed ice like the
Mint Julep, but they’re typically made in a blender like a smoothie.
Finally, there are some cocktails, like the Negroni, that can either be
served up or on the rocks depending on preference.

Ingredients
Next, it’s helpful to know what’s actually going into your cocktails. Pretty much all of
them are going to include at least two of the following: a distilled spirit or liqueur, a
fortified wine like vermouth or sherry, bitters, some kind of juice or soda, or a syrup.

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Spirits

An array of spirits from California craft distiller Venus Spirits.

Distilled spirits like whiskey, gin, tequila, and brandy form the base of most
cocktails. But despite being very common, the definition of a spirit isn’t obvious.
The simplest way to think about it is this:
First, grains, fruit juices, or other sugary foods are fermented with yeast to produce
alcohol in the form of beer (grain) or wine (fruit). Then, that beer or wine is
distilled—a process that involves heating up the liquid to separate the alcohol from
the water, since alcohol evaporates at a lower temperature—and concentrated into
a much stronger “spirit,” usually somewhere around 40% ABV.
Sometimes, that spirit then undergoes aging in a charred wooden barrel, for
anywhere from a few months to several decades. That’s what gives whiskey, dark
rum, aged tequila, and other aged spirits their distinctive colors and flavors.

Liqueurs
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Jägermeister, a popular liqueur, being poured into shot glasses.

Liqueurs are the sweeter cousins of spirits, made by adding sugar and flavorings
like fruit, herbs, spices, and all kinds of other good stuff. Sometimes they’re lower in
ABV, but their unifying characteristic is the addition of flavors after distillation.
There are thousands of popular liqueurs, but some of the most well-known
include Cointreau (an orange liqueur used
in Margaritas and Cosmopolitans), Campari (a bittersweet Italian liqueur used in the
Negroni), and Luxardo Maraschino (a cherry liqueur used in
the Aviation and Hemingway Daiquiri).

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Vermouth and Fortified Wines

Dolin Rouge, a brand of sweet vermouth.

Vermouth gets a bad rap. Thanks to the fact that most people let it sit around on
their back bar for way too long—it goes bad after a while, just like wine—it’s known
as the gross stuff your grandpa used to drink. In reality, vermouth can be a really
delicious cocktail ingredient, and you can even enjoy it by itself.

Like sherry and port, vermouth is what’s known as a fortified wine.

That means it’s a wine that’s mixed with a distilled spirit, and typically flavored with
herbs and spices. It comes in several different styles (from many brands in many
countries), but the most common are sweet and dry.
Sweet vermouth appears in cocktails like the Manhattan, Negroni, and hundreds of
other recipes, and usually comes in a dark red color. Dry vermouth is a staple of the
classic Martini, as well as its countless variations, and is usually a pale gold color.

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 BARTENDING STUDENTS MODULE

Bitters

An array of different bitters.

Bitters are used sparingly in thousands of cocktail recipes to give the drink, well, a
little bitterness. In general, bitters are super-concentrated infusions of herbs and
roots in high-proof alcohol, which are then diluted a bit with water before bottling.
While you technically can drink them on their own, we don’t recommend it.

The most popular bitters in the world, by a long shot, are Angostura bitters. They’re
used in everything from the Old-Fashioned to the Champagne Cocktail, and if you
only buy one bottle, this is the one to get. There are also Peychaud’s bitters, made
famous by the Sazerac, and many other flavored bitters that you can use to mix up
variations on the classics.
And if you’re feeling really adventurous, you can even make your own homemade
bitters!
Citrus, Juices, and Other Mixers

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 BARTENDING STUDENTS MODULE

Common citrus and a vegetable peeler, which can be used to cut garnishes.

Also common in cocktails are non-alcoholic ingredients that cut down on strength,
and can introduce all kinds of fresh flavors and interesting textures. These range
from citrus juices like lime and lemon to simple club soda, but can include virtually
anything.
Drinks like the Moscow Mule use spicy ginger beer to impart a refreshing kick, while
the White Russian features heavy cream for a silky, indulgent after-dinner sip. And,
of course, citrus goes great with just about anything, rounding out the Sidecar,
Daiquiri, Whiskey Sour, and many more classic and modern recipes.

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 BARTENDING STUDENTS MODULE

Syrups

The ingredients for Great syrup, an Almond syrup used in tiki cocktails
.
Then you have syrups, which (unsurprisingly) are used to impart a bit of
sweetness and take the edge off of the other strong flavors in a cocktail. The most
common is simple syrup, which is made by simply combining equal parts sugar and
hot water, then stirring until the sugar is dissolved.
There are also numerous flavored syrups that you can make or buy, with
ingredients like ginger and fresh berries adding pops of color, aroma, and flavor.
Take honey syrup, for example, which is used in the Prohibition-era Bee’s
Knees cocktail.
Most of the time, you don’t want to buy syrups at the store, as they’re way
overpriced and extraordinarily easy to make at home.

BARTENDING TERMONOLOGY
Most Common used

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 BARTENDING STUDENTS MODULE

1 Back bar
A range of shelves displaying glassware and bottles.

2 Banquet
A sit-down meal served on the occasion of a formal or informal event such as a wedding
party or a conference.

3 Binge Drinking
Drinking too much in a single session.

4 Buffet
A dining system where the guests serve themselves. Popular with a large number of guests
and a small number of workforce.

5 Cocktail
Any mixed drink prepared using alcohol.

6 Condiments
Spices, sauce or other food preparations used to enhance the flavor or to complement the
dish.

7 Crockery
Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware,
or china clay.

8 Cross-Contamination
It is a process of unintentional transfer microorganisms from one substance or object to
another, with harmful effect.

9 Croutons
Crispy cubes of bread

1 Cutlery
0 Knives, forks, and spoons used for eating or serving food.

1 Deli
1 A store that sells pre-cooked fine food.

1 Dram Shop
2 American term for ‘Alcohol Bar’.

1 Gueridon Trolley
3 A trolley used in F&B Services business on which the food can be cooked, finished, or
presented to the guest at the table.

1 High Ball (Long Drink)

4 Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with
straw.

1 Mocktail
5 A non-alcoholic drink prepared using fruit juices or other soft drinks.

1 Pathogen
6 It is a biological agent that causes disease to its host.

1 Platter
7 A large flat dish or plate for serving food.

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 BARTENDING STUDENTS MODULE

1 Pub
8 British name for ‘Public House’, an establishment licensed to serve alcoholic drinks.

1 Shot Ball (Short Drink)

9 Alcoholic drink consumed in a gulp. It is served in shot glass.

2 Situ
0 On site, locally.

2 Spot Checking
1 Regular surprise checking conducted to review standardized recipes and food products to
maintain quality.

2 Station
2 A set of tables allocated to waiters in the F&B Services establishment.

2 Table Cover
3 It is the area on the table for plates, glasses, and cutlery for single person.

2 Tines
4 Parallel or branching spikes of a fork.

2 Toque
5 Cooks cap with multiple folds represents the many different ways a chef knows to prepare
a dish.

Other Bar Terminology

Box
Pour into and out of a shaker, usually only once. Gives the drink a quick mixing
without shaking.
Call Drink
A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic,
Bacardi and Coke)
Cobbler
A tall drink of any liquor served in a collins or highball glass with shaved or crushed
ice and garnished with fresh fruit and mint sprigs.
Chaser
A mixer that is consumed immediately after a straight shot of liquor to create a
different taste.
Cocktail
Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or
gin combined with fruit juices or other liquors and often served chilled.
Collins
A drink akin to a sour which is served in a tall glass with soda water or seltzer water.
Cooler
A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit
rind, served in a collins or highball glass.
Crusta
A sour-type drink served in a glass that is completely lined with an orange or lemon
peel cut in a continuous strip.
Cup
A punch-type drink that made up in quantities of cups or glasses in preference to a
punch bowl.
Daisy
An oversize drink of the sour type, normally made with rum or gin. It is served over
crushed ice with a straw, and sweetened with a fruit syrup.

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 BARTENDING STUDENTS MODULE

Lace
Normally applies to the last ingredient in a recipe, meaning to pour onto the top of
the drink.
Eggnog
A traditional holiday drink containing a combination of eggs beaten with cream or
milk, sugar, and a liquor such as brandy, rum, or bourbon.
Fix
A sour-type drink similar to the daisy, made with crushed ice in a large goblet.
Fizz
An effervescent beverage. (ie. that which is carbonated or which emits small
bubbles.)
Flip
A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry
flips are two of the better known kinds.
Frappé
A partially frozen, often fruity drink. It is usually a mixture of ingredients served
over a mound of crushed ice.
Grog
A rum-based beverage with water, fruit juice and sugar, commonly served in a large
mug.
Highball
Any spirit served with ice and soda water in a medium to tall glass (often a highball
glass).
Julep
A drink made of bourbon, mint, sugar and crushed ice.
Lowball
A short drink made of spirits served with ice, water or soda in a small glass.
Mist
A liquor served over a glass filled with crushed ice, often a way of serving liqueur as
an after dinner drink.
Mulls
A sweetened and spiced heated liquor, wine or beer, served as a hot punch.
Neat
The consumption of a spirit as a straight, unaccompanied shot.
Negus
A punch-like combination containing a wine, such as port, heated with spices and
sweetened.
Nip
A quarter of a bottle.
Nightcap
A wine or liquor taken before bedtime.
On The Rocks
A wine or liquor poured over ice cubes.
Pick-Me-Up
A drink designed to relieve the effects of overindulgence in alcohol.
Posset
An old british drink from which the eggnog was derived. It consists of a mixture of
heated ale or wine curdled with milk, eggs, and spices.
Puff
A traditional afternoon drink made of equal parts spirit and milk, topped with club
soda and served over ice.
Punch
A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft
drinks, and a wine or liquor base.
Rickey
A drink made a liquor, usually gin, a half lime and soda water. It is sometimes
sweetened, and often served with ice in a rickey glass.
Sangaree
A tall chilled and sweetened wine/liquor garnished with nutmeg.

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Shooter
A straight shot of whiskey or other kind of spirit taken neat.
Shrub
Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock,
then usually bottled.
Sling
A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and
soda water. It is served both hot and cold.
Smash
A short julep made of liquor, sugar, and mint, served in a small glass.
Sour
A short drink consisting of liquor, lemon/lime juice and sugar.
Supercall
Also known as top shelf or super premium. The high octane, often higher proof
alcohols, or super-aged or flavored versions.
Swizzle
A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or
swizzle stick is quickly rotated between the palm of the hands to form frost on the
glass.
Syllabub
A beverage made from a mixture of sweetened milk/cream, wine and spices.
Toddy
A sweetened drink of liquor and hot water, often with spices and served in a tall
glass.
Tot
A small amount of liquor.
Virgin
A non-alcoholic drink.
Well Drink
A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and
Coke)

The Bartending Organizational Charts

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 BARTENDING STUDENTS MODULE

The 7 Most Important Bartender Duties

1. Customer Service

The first bartender duty is a social one. A bartender is responsible for serving their
customers at the bar. That breaks down into two pieces: flexibility and
recommendations.

Being Flexible

While sticking to the menu is easier, there are a lot of people out there who need
something on the menu tweaked just so. A good bartender happily obliges. In bar
and restaurant terms, this is hinted at with phrases like “killing them with kindness”
or “going above and beyond.” But the reality of being a flexible service professional
is simple. Do what you can within your resources to provide a good experience.

2. Making Recommendations
People naturally look for reasons for things. Should they order this? Should they
order that? A bartender will push them over the edge of indecision. That’s why
curating hospitality experiences is so important. There is a world of difference

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 BARTENDING STUDENTS MODULE

between the winter cocktail on your menu and a bartender genuinely

recommending the winter cocktail on your menu. Give them a reason.

With a few questions, a bartender can make great recommendations that can turn
an otherwise standard experience into a memorable one. They can also use these
recommendations to upsell cocktails and walk away with a little more money that
night.

4. Making & Serving Drinks

The mixing and combining of ingredients—alcoholic and not—is the big kahuna of
bartender duties. There are two levels to this. The first is knowing all the classic
cocktails. The second is being familiar with the basic ingredients to experiment with
them and make original cocktails.

Knowing the Classics

Check out any of the hundreds of “most popular cocktail” lists on any given year,
and they’re all pretty similar. If a bartender commits 30 cocktail recipes to memory,
they can probably handle 75% of orders that come their way.

We put together a list of the cocktails every bartender should know which is a part
of our bartenders drink guide. We also explain the primary liquor families right in
our bartender’s guide.

5.Creating Signature Cocktails

This is where familiarity with the main liquor families (brandy, rum, gin, whiskey,
vodka, and tequila) brings huge benefits. Then a bartender has a good feeling for
the primary liquor types and how they interact with mixers and juices. And then
they’re ready to unleash their inner mixologist.

A familiarity with mixology allows bartenders create drinks on the fly for guests who
may not want what’s on the menu. It also helps bars create signature cocktails,
which can be huge profit drivers if they take off.

6. Filling Drink Orders

Often, servers will be ringing in drinks and the bartender will need to fill those drink
orders and place them at the service bar. The service bar is the little area on the
side of the bar where bartenders make drinks and put them for servers to pick up
and run to their tables in the dining room. Or at a cocktail table in the bar area.
Point is, these are not drinks ordered directly from the bartender by guests, but by
other restaurant and bar staff.

7. Keeping the Bar Area Clean

While bar managers are responsible for creating bar cleaning checklists, it's
ultimately falls under bartender duties. They execute them so frequently, in fact,
that keeping a tidy workstation becomes a way of life for bartenders. They also
stock up the bar cleaning supplies and delegate much of the cleaning in
the barback job description. Because when the bar environment isn’t organized, it
can quickly devolve into chaos. Beyond efficiency, bartenders keep a clean bar for
health and hygiene purposes.

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 BARTENDING STUDENTS MODULE

Pay special attention to the bar cleaning tasks that are done throughout the shift,
not just during opening and closing. These are the tasks that are front-of-mind for
bartenders while they’re interacting with guests and mixing drinks.

Processing Payments
Having a balanced drawer at the end of the night is obviously important for any
retail sales business. And bars are no exception. The trick with bars is that it’s a
much more hectic environment than most other retail environments. Keeping
accurate tabs, closing out payments quickly, and having a balanced drawer is no
small feat in a busy bar. It requires great attention to detail. That’s why this rises to
the level of one of the 7 most important bartender duties.

Managing Inventory
Like creating bar cleaning checklists, managing bar inventory is technically the
responsibility of the bar manager. But a good bar manager will always leverage the
expertise of their bartenders when managing their beverage program’s inventory.
This includes alcohol and mixers and also bar supplies like cocktail napkins,
glassware, and more.

At the minimal level of involvement, bartenders will take part in counting the
inventory. That means they’ll comb through all the bottles of alcohol (handles, fifths,
pints, all the liquor bottle sizes you have) in the building and note their levels on a
spreadsheet. If using beverage inventory management software like BinWise Pro,
they’d be quickly scanning labels on each bottle.

Some bartenders will take over the bar inventory management entirely, though.
And that means coordinating the inventory counting and then using those inventory
numbers to:

 Place new orders

 Determine causes of spillage and leakage (also known as variance)

 Lower pour costs, if necessary, by tweaking ingredients in popular drinks

 Decide what stays on the menu and what goes

 Know how much beer is in a keg and when its about to be tapped undefined
Because bartenders create signature cocktails and help with bar inventory
management, they often have a hand in menu construction. Or, as it’s more
strategically known, menu engineering.

Menu Engineering
We have a whole guide on the subject of menu engineering for bars. Once you take
your bar’s inventory, you’ll be able to figure out the pour cost of every drink you sell.
The idea behind menu engineering is that your menu is a tool. It turns your most
profitable drinks into your most popular ones and vice versa. This is done by taking
advantage of how people interact with menus: where they look first and what draws
their attention.

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 BARTENDING STUDENTS MODULE

Bartenders are uniquely qualified to engineer menus for bars. That's because
they’re familiar with what drinks are profitable, what drinks are popular, and how
guests respond to the menu. They've also got a talent for creating signature
cocktails. That means they can create high-profit drinks they know will sell and
make them as visible as possible.

Placing Food Orders

Lastly, let’s face it, most bartenders will be placing food orders. That means our
final bartender duty is to become an expert on the food menu. Then apply the same
flexibility and suggestiveness that they would on the drink menu.

Thankfully food and alcohol pair wonderfully together! If your bar offers food, you’ve
opened up the suggestive selling opportunities exponentially. Which is a fantastic
way to increase your profit margin.

Those Are the Most Important Bartender Duties

Well, there is one more. An unofficial one. If you read this whole post, it won’t
surprise you. It’s multitasking. Not only are these the most important bartender
duties, but many of them are done simultaneously.

It’s not an easy job, as these duties and responsibilities make clear. But it can be a
fun and lucrative job. If you’re thinking about becoming a bartender, or you want to
improve your bartending fundamentals, check out the bartenders guide we linked to
above.

And if your ears perked up when we mentioned automated beverage inventory

scanning, then book a demo to see how BinWise Pro will help. We’ll have an expert
walk you through exactly how BinWise Pro will make taking bar inventory faster,
easier, and more informative.

Structure of BAR Services Department

The Bar Services personnel are responsible to create the exact experience the
guests wish for. The department consists of the following positions −

Food & Beverage Service Manager

The Food & Beverage Service Manager is responsible for −

 Ensuring profit margins are achieved in each financial period from each
department of F&B service.
 Planning menus for various service areas in liaison with kitchen.

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 BARTENDING STUDENTS MODULE

 Purchasing material and equipment for F&B Services department.

Assistant Bar Beverage Service Manager

The Assistant Food & Beverage Service Manager is aware of and is tuned to all the
work the F&B Services Manager performs and carries out the same in the absence
of his superior.

Bar Manager
The Bar Manager is responsible for −

 Forecasting the daily flow of customers

 Allocating right number of staff according to customer influx
 Managing and monitoring bar inventory from store to bar
 Tracking all types of drink sales
 Allocating cleaning and tendering tasks

Food Safety Supervisor (FSS)

A Food Safety Supervisor is a person who is trained to recognize and prevent risks
associated with food handling in an F&B Services business. He holds an FSS
certificate that needs to be no more than five years old. He is required in an F&B
Services business so that he can train and supervise other staff about safe
practices of handling food.

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 BARTENDING STUDENTS MODULE

F&B Ancillary Departments

Food and Beverage department relies upon the support of the following
departments −

Kitchen Stewarding

The Kitchen Stewarding department strives to ensure cleanliness, preparedness,

and orderliness in the commercial kitchen so that the kitchen staff can work
efficiently. It also ensures that all the tools and utensils required for a specific meal
or cooking task are cleaned properly and are ready to go. The kitchen steward is a
working link between the F&B Services and the commercial kitchen.

Dishwashing

The Dishwashing department is responsible for providing clean and dry supply of
glassware, chinaware, and cutlery for bar, banquet, lounge, and restaurant service.

Laundry

The F&B department is highly reliable on laundry department or outsourced

laundry services for timely supply of dry-cleaned and wrinkleless linen.

F&B Staff Attitudes and Competencies

Each member of the F&B department hierarchy needs to have the following traits
and skills −

Knowledge

Awareness of one’s responsibilities and roles, appropriate knowledge of food items,

food and beverage pairing, etiquettes, and service styles is a great way to build
confidence while serving the guests.

Appearance
It creates the first
impression on the
guests. The F&B
staff members
must maintain
personal hygiene,
cleanliness, and
professional
appearance while
being on duty.

Randy F.Yu – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENTS MODULE

Attentiveness

Attentiveness is paying sincere attention to details, memorizing the guests’ needs

and fulfilling them timely with as much perfection as one can put in.

Body Language

The F&B Services staff needs to conduct themselves with very positive, energetic,
and friendly gestures.

Effective Communication

It is very vital when it comes to talking with co-workers and guests. Clear and
correct manner of communication using right language and tone can make the
service workflow smooth. It can bring truly enhanced experience to the guests.

Punctuality

The F&B Services staff needs to know the value of time while serving the guests.
Sincere time-keeping and sense of urgency helps to keep the service workflow
smooth.

Honesty and Integrity

These two core values in any well-brought-up person are important

for serving the guests in hospitality sector.

Bartending Presentation
1. Service Management and Control

2. BARTENDING
•It is the art of mixing wines and spirits, drinks, preparation, beverage,
service and good customer relations.

3. THE BAR Is one avenue for this purpose as it provides a cozy place for relaxation
where customers can chat with friends, enjoy a service of their favorite drinks, listen
to music or watch a live entertainment. The word’’ BAR’’ refers the place where
drinks are prepared or mixed and serve to the customers.

4. PARTS OF THE BAR FRONT BAR – is where the guest sit and drink. It is the
meeting point for the customers and the bartenders where the customer order for
their drinks and are served by the bartenders. The front bar should be functional
and have adequate space for pouring the drinks and serving them. BACK BAR – is
comprised of the shelving on top, where premium liquors are displayed, and cabinet
underneath, where reserve liquor bottles are restored. UNDER BAR – is the array of
equipment installed on the rear underside of the bar.

5. TYPES OF BAR AN ENTERTAINMENT BAR OR COCKTAIL BAR – a bar designed to

provide special entertainment like a live band, a “sing along’’ videoke, or live
entertainment done by known singers, dancers and comedians. It serves high
quality alcoholic and non-alcoholic drinks including cocktails or mixed drinks.

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COFFEE BAR – has become a phenomenon nowadays as the place not only serve
high quality but also designed to be an ideal venue for a chat with friends for

6. STAND UP BAR – is simply a bar counter inside a food outlet were drink orders are
prepared. Drink order are endorsed to the bar and they are picked up by serves to
be customer’s tables. MOBILE OR PORTABLE BAR – refers to the bar is movable and
can be transferred from one place to other .It is usually used for parties and for
specials function such as banquet and catering.

7. ALCOHOL INTOXICATION -(Also known as drunkenness or inebriation) Alcohol

intoxication include euphoria, flushed skin, muscle coordination (ataxia), decision-
making ability (potentially leading to violent or erratic behavior) as well as nausea
or vomiting, chemical irritation of the gastric mucosa, and sufficiently high levels of
blood-borne alcohol will cause coma and death from the depressive effects of
alcohol upon the central nervous system.

8. BARTENDER Prepares/mixes alcoholic and non- alcoholic beverages according to

prescribed standards. Bartenders also usually maintain the supplies and inventory
and the proper set up of the bar.

9. BAR BOY Acts as a runner and helper in the bar. BAR WAITER Take and serve
beverages and other orders according to prescribed

10. BAR RECEPTIONIST and greets costumers at the entrance and escort them to
their tables.

11. BAR MANAGER Plans, direct, monitors the set-up and delivery of service in the
bar, insuring the service standards are consistently complied with.

12. LCOHOLC AND NON ALCOHOLICBEVERAGES

13. ALCOHOLIC BEVERAGE Is any potable (drinkable) liquid containing ethyl alcohol.
It is a mixing of beverage with alcoholic content.

14. Alcoholic beverage s consist of: Wines Spirits Liquor Beer

15. WINES This is an alcoholic beverage that is produced from a partial or complete
fermentation of the juice of fresh ripe grapes. Wines are classified as Natural Wines,
Aromatic Wines, Fortified Wines and Sparkling Wines.

16. STILL OR NATURAL WINES Sometimes referred to as table wines. They are called
natural or still wine because they are produced out of natural fermentation. Grapes
are squeezed and fermented naturally without anything added to it. They are
classified as follows: • Red Wine – Cabernet, Merlot, Bebera • White Wine –
Chardonnay, Chablis

17. AROMATIC WINES Are made in the same way as the natural wines but during
fermentation, aromatics are added. AROMATIC WINES INCLUDE: Vermouths Wine
Aperitif – Dubbonet

18. VERMOUTH SThis name of wine comes from German word “Wennut”
(wormwood or Artemisia). These are classified as: Dry Vermouth – it has the
essence of lemon dry variety Sweet Vermouth – this is deeply aromatized wine that
is heavier in base, pungent and richly flavored. It has a sweet after taste that is
obtained by adding caramel during its production. Bianco – it has a bitter-sweet
after taste. Its flavor enriched

19. FORTIFIED WINES Are sparked with brandy or neutral spirits. They last longer
inasmuch as they contain brandy which is popular stabilizing preservatives. The

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 BARTENDING STUDENTS MODULE

method of making fortified wine is called solera system, which mean adding old
wine to a young wine.

20. SPARLING WINES Considered the king of all beverages. Its quality is perfected
by a second fermentation in the bottle. It is also called carbonated champagne were
shall be serve similar to white wines with a few exceptions in the procedure.

21. WINE VINTAGE The vintage refers to the years where grapes were grown and
harvested from the production of the wine. DECANTING WINE Decanting wines
applied to old wines for the purpose of eliminating sediments that have
accumulated inside the bottle. TOAST Whenever a person is honored with a toast,
he never drinks his glass until all have drunk.

22. SEVEN S’s OF WINE TASTING See Swirl Smell Sip Savor Spit/Swallow Score

23. THE ANATOMY OF WINE Vintage Year Name of Wine Volume Produc er Country
of Origin Type of Wine Descriptive Information Alcohol Content

24. SPIRITS Spirits are alcoholic beverages that are obtained by distillation, after
their fermentation from vegetables, grains, plants and other substances which are
sugar or starch bound.

25. Types of Spirits Whisky Rum Vodka Brandy Tequila Gin

26. WHISKY Is a general name for liquors of not less than 80% proof, distilled from
mash grains. It is one of the most popular. Example: Scotch Whisky Canadian
Whisky Japanese Whisky Bourbon Whisky Tennesy Whisky Irish Whisky

27. RUM Is produced in most tropical countries because it is distilled from sugar
cane and molasses, a by-product of manufactured sugar. Three main types of Rum
White Rum – Tanduay Rum, Ronrico White, Bacardi White Gold Rum – Tanduay
Gold, Ronrico Gold, Bacardi Gold Dark or Black Rum – Tanduay Dark, Ronrico Dark,
Bacardi Dark

28. VODKA Is derived from the Russian word “Voda” which means water. This type
of spirit is made from potatoes. Some vodkas are flavored and they are classified as
compounded spirit. Example of flavors: Herbs Peel Pepper Lemon Fruits

29. BRANDY Distilled from fermented juice of ripe grapes or other fruits. Labels of
Brandy (3 stars) – 18 moths, VS – 8 months VSOP – 4 ½ years Extra Vielle – (extra
superior) 5 ½ years XO – 25-30 years, LOUI XIII – 100 years

30. TEQUILA Distilled from the fermented sap of the maguey plant from mexico. GIN
A spirit flavored with juniper berries.

31. LIQUOR/LIQUEUR LIQUOR - Is an alcoholic beverage made of grains or other

plants which is fermented into a potent drink. Examples: Spirit Beverages LIQUEUR-
Are sweetened spirits with various flavors, oils, and extracts. Examples: Baileys,
Kahlua, Triple Sec, Crème de Cacao, etc.

32. BEER Is also known as “malt beverage” and associated with ales, malted grains
(usually barley), hops and yeast.

33. INGREDIENTS USED FOR BEER MAKING WATER - To make good quality beer.
MALT – Is actually barley that has been placed in water then allowed to sprouts.
HOPS - The hops that given beer is characteristics suggestion of bitterness are the
blooms of the female half vines. YEAST – Causes fermentation converting sugar
into alcohol. In a bottle-conditioned beer, yeast is added just before the beer is
sealed is in the bottles, allowing it to

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34. TYPES OF BEER • Ale – a strong beer with very high alcohol content. It is high
fermented and tastes a little bitter and hoppy. • Bitter – like ale it has high alcohol
content but with the bitter- sweet taste. • Bock – it is dark and slightly sweet lager
that is brewed from caramelized malt. • Ice – a beer that is brewed a cooler
temperatures and then chilled below freezing point, forming crystals. Then it is
filtered to produce smoother but strong beer with higher alcohol content.

35. • Lager – is a bottom-fermented beer stored as low temperatures for a long

period of time usually in several months. • Light – beer is lighter in alcohol content
and with lower calories • Pilsner-is a light, hoppy and dry lager • Stout-an ale
produced from heavily roasted barley. It is darker in color and has a bitter flavor.

36. NON ALCOHOLIC BEVERAGES It is alcohol free and non- alcoholic versions of
some alcoholic beverages. This are available in bars include water, soda and
carbonated drinks, juices, coffee and flavors. MOCKTAIL It is a mixing of beverages
without alcoholic content.

37. WATER – forms the basis for all beverages both non-alcoholic and alcoholic. One
of the most salable water sold in bars and food outlets is the mineral water. SODA
AND CABONATED DRINKS – include soft drinks either in a bottle or in a can. Locally
called soft drink.

38. JUICES – are obtained from juice of extract of fresh fruits. They contain natural
vitamins such as citric and malic acid. COFFEE – is a drink prepared out of beans.

39. BASIC COFFEE PREPARATIONS ESPRESSO – served in a shot or shots of espresso.

This is said to be more flavorful than brewed coffee and its preparation is more
complex. LATTE – is an espresso mixed with steamed milk. To prepare latte, extract
the shot and pour them into a coffee cup. Pour milk so that it mixes with the
espresso.

40. CAPPUCCINO – espresso capped with milk foam. It is either classic or dry. To
prepare a cappuccino, extract the espresso and put it in a glass. Foam the milk.
Layer the foam over the espresso. MOCHA – espresso with chocolate steamed into
the milk. To prepare mocha, extract a shot of espresso.

41. TYPES OF DRINKS ACCORDING TO METHOD OF PREPARATION STRAIGHT

SHOTS – means once an ounce of liquor served “up”. ROCK DRINKS – is a straight
liquor or combination of liquors served with ice. HIGHBALL DRINKS – the basic mixed
drinks can be referred to as highball drink and served in a highball glass. TALL
DRINKS – any drink requested “tall” is served in a highball glass.

42. STIRRED DRINKS – are prepared such that the ingredients are first chilled by
being stirred in a mixing glass with cubed ice. BLENDED DRINKS – in this type or
preparation, the drinks are prepared in a blender when a heavy thick mixture is
desired. SHAKEN DRINKS – these drinks are shaken with a cocktail shaker with ice.
BUILT IN DRINKS – applies to drinks which are altogether poured in a glass but not
allowed to blend or mix.

43. AR SET UP AND SERVICE

44. BASIC PREPARATION FOR BAR SET-UP Check the cleanliness and condition of the
following: Bar counter Bar storage area Bar tools Check the bar station
Available stocks against the par stock list Make a requisition to replenish stocks
Re-stock the bar station, insure that the bar are clean and properly arranged.

Randy F.Yu – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENTS MODULE

45. Before opening the bar, see to it that: Beers, juices, and other perishable items
are refrigerated. Glasses and other equipment are clean and ready. Fruits for
garnishing are ready. Ice in ice bins is available. Alcoholic beverages are properly
displayed. Bar is clean and properly set-up.

46. SEQUENCE OF THE BAR SET- UP Open the bar Refrigerate beer, juices and
perishable items Clean glasses and other equipment Prepare fruits for garnishing
Prepare ice in ice bins Displays alcoholic beverages Clean the whole bar area
Set-up the bar counter

47. THEART OF MIXING DRINKS

48. MIXOLOGY It is the art or skill in preparing mixed drinks.

49. METHODS OF MIXING BUILD – this means to pour the necessary ingredients into
a suitable glass without any premixing, adding ingredients one at a time. STIR – mix
the necessary ingredients together by stirring briskly with ice in glass and then
straining it into a glass. SHAKE – pouring all ingredients into a cocktail shaker with
ice then shaking it briskly for few seconds. BLEND – blending all necessary
ingredients are poured over an electric blender, along with crushed ice.

50. COCKTAIL It is a type of mixed drink. Is consist of base liquor, a modifying

ingredient and a special flavoring or coloring agent. A mixed drink with out base
liquor or alcohol is called Mocktail.

51. COMPONENTS OF COCKTAIL BASE LIQUOR – usually consist of spirits (gin, vodka,
tequila, rum, whisky, brandy) and some wines. MODIFIERS – include liqueurs, syrup,
juice, milk cream, and other mixes like soda, lemonade and colas. FLAVORING OR
COLORING AGENT – complement the modifying agents. Among these are syrups,
eggs, almond extract etc. They are usually used in minimal amount like a dash.

52. Garnish – it enhances the presentation of the drink. Among of the ones used are
fruits, vegetables, picks and other accessories.

THE ALCHEMYST COCKTAILS

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 BARTENDING STUDENTS MODULE

MANUAL OF PRACTICAL BARTENDERS

By: Randy F. Yu

Randy F.Yu – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENT MODULES

Categories
Depending on the alcoholic strength, size and temperature of cocktails, is conventionally divided them
into Short Drinks, Long Drinks, Hot Drinks

Short drinks are drinks served in small cups, or snacks may be digestive, varying according to their
income. Examples: Dry Martini, Margarita, Manhattan, Alexander, Rusty Nail

Long Drinks are served with drinks large glasses, and usually in its composition to a distillate mixed
liquor, fruit juices, soft drinks and carbonated waters with much ice. Examples: Horses Neck, Tom Collins,
Screw Driver, Gin Tonic

Drinks Hot drinks are served in special glasses, with the main purpose, the body heat. Drinks are
suitable for cooler days. Examples: Irish Coffee, Ron grog, Hot Egg Nog

Methods
Depending on the equipment used, manner of preparation and the density of the ingredients are
conventionally divide them into three types: shakes, Scrambled and Mount

Shakes are cocktails whose components have different densities from each other, so you must beat
them to blend better. Examples: Alexander, Whiskey Sour, Daiquiri, Piña Colada

Scrambled cocktails whose components are mutually densities are very similar, if we simply move them
to mix them. Examples: Dry Martins, Manhattan, Rob Roy, Gibson

Mount cocktails that are in its composition of ingredients is similar or different densities. These cocktails
are prepared in the vases which will be served. With visual drinks are sometimes very exotic. Its
components must be placed one by one, creating a beautiful visual. Examples: Negroni, Old fashioned,
Pousse Coffee, Tequila Sunrise, Black Russian

In Classification
the degree of its components the ethyl cocktails were classified as stimulants of appetite, digestive,
refreshing, nutritious and stimulating physical

Stimulants of appetite are cocktails to taste dry, bitter or acid should be served before meals. Are
usually prepared with spirits, "bits", acidic fruit juice, vermouth, and small amounts of sugar

Digestive cocktails are prepared with ingredients that help in digestion of food. Distilled into its
composition, sugar, liqueurs, creams, etc.

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 BARTENDING STUDENT MODULES

Refreshing cocktails usually prepared with distilled, fruit juices, liqueurs, soft drinks, carbonated water
and ice too. They are ideal for very hot days of summer, is on the beach, the pool or enjoying a tasty
snack night together

Nutritious cocktails that are used in its composition with high calorie ingredients such as eggs, cream,
sugar, honey, milk, chocolate, syrups, wines restorative, etc.

Physical stimulants cocktails are prepared with ingredients that is to heat the body. Are composed of
distillates, tea, coffee, chocolate, honey, hot milk, cinnamon, nutmeg, clove, recommended for cold days

Mounting the Bar

Anyone is able to prepare cocktails for two or more friends. But to do this with perfection is a necessary
organization and above all tools and materials suitable for a satisfactory outcome. The following will help
you to build your own bar, giving them tips, tools, glasses, food and condiments and most important,
drinks that will never miss a home bar

Tools of Bar

Jigger or Shaker
Glass mixer or mixing-glass
Spoon dancer (with long cable)
Check stoppers
Opener of cans and bottles
Stainless steel ice bucket for
stainless steel bucket for wine and sparkling
glass jug of juice and water for
dosimeter to measure drinks
Squeezer orange and lemon for stainless
stainless Knife for fruits
Handle Ice (Stainless)
Smash for caipirinhas
Strainer for cocktails
stainless steel trays (various models)
Napkins of paper and fabric
Stainless steel container for cherries, olives and onions preserved
Spices and foodstuffs used in the Bar
Salt
pepper
Sugar refined
Cinnamon powder
Nutmeg
Red Pepper (tabasco)
English sauce

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 BARTENDING STUDENT MODULES

Green Olives
Spring onions preserved

Orange
Lemon
Pineapple
Apple
Cherry
Cream milk
Condensed Milk

Coconut milk
leaves of fresh mint

Glasses used in the Bar

Cup of Beer
Cup of red wine
Cup white wine
Cup Champagne Flute
Margarita Cup
Cup of port (Sherry)
Short Drink or Cup Martini
Glass Long Drink
Glass On the rocks
Old fashioned Glass
Balloon Cup or Cognac
Glass Vodka
Glass Hot drink
Chalice of liquor

Spirits can not miss in your Bar

Scotch Whiskey: Scotch standard, Scoth old, Special Scotch, Pure Malt
Irish Whiskey
American Whiskey: Bourbon, Rye Whiskey (rye)
Canadian whiskey
Run: light and dark
Gin: type London dry gin
Vodka
Cognac
Brandy
Bitters: Campari, Fernet underberg or white, Angostura bitter
Vermouth: white sweet, dry white and red

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 BARTENDING STUDENT MODULES

Liqueurs: Cointreau, Benedictine, Strega, Grand Marnier, Cassis, Mint, Cherry Brandy, Apricot,
Drambuie, Frangélico, Tia Maria, Galliano, Sambuca, Chartreuse, Baileys, Mandarinetto, Amareto, Cocoa,
Blue Curacao, Banana, Cocoa white, Mint White
Various: Tequila, Grappa, Poir Williams, Kirsh, Pisco, Cachaça, Armagnac, Calvados, Porto (white, red),
Jerez (dry, amontilado), Pernod, etc.
Syrups: Grenadines, strawberry, raspberry, kiwi, gooseberry
Juice: tomato, pineapple, passion fruit, mango, guava and grape

Prepare your cocktail

Never mix two distillates, may even like the taste, but one can cancel the other
Never use sparkling, carbonated water or soda in jigger. Mix always after
Never mix a composition more than five drinks
Juice orange and lemon should always be fresh
Only use quality products in their mixtures. "Cocktails" of drinks are very delicate aroma and flavor
decorations should be complements. More important are the aroma and the taste
In cocktails served only ice cream, the glasses must be frozen before
All cocktails should be served immediately after preparation
When the number of guests is large, prepare in advance and slices of lemon peel for decoration
Always at hand, salted peanuts, nuts, potato chips and popcorn to accompany your beverages
Women usually prefer soft drinks, men prefer more full, but there are exceptions to the rule
The ice used in the preparation should be done with mineral water or bought out. Never use tap water to
make it, the chlorine could compromise the taste of your drink
To caipirinhas and cocktails using certain types of broken ice
Always handy club soda, sparkling water and soft drinks for their mixtures
distillates and liqueurs after open and should be closed and standing. The crème liqueurs should be kept
in the refrigerator, and some distilled white wine aperitif and after open
Finally the most important: some serve drinks in certain moments. Snacks before, after and long digestive
never drinks during meals
Do not forget, a good service for drinks can often correct possible imperfections in the menu.

International Cocktails
All the following recipes were standardized and approved by the IBA International Bartenders Association

Cocktails digestive

1. Alexander
3.0 cl Brandy

3.0 cl dark creme de cacao

3.0 cl of milk cream
Prepare the jigger, serve in martini glass and spray with nutmeg
2. Black Russian
6.0 cl of vodka

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3.0 cl coffee liqueur

Mounted in such old fashioned glass with ice broken
3. French Connection
5.0 cl cognac
5.0 cl Amaretto liqueur
Mounted in such old fashioned glass with ice
4. Golden Cadillac
3.0 cl Galliano liqueur
3.0 cl White cocoa liquor
3.0 cl of milk cream
Prepare the jigger glass and serve in Martini
5. Golden Dream
2.0 cl Galliano liqueur
2.0 cl licor COINTREAU
2.0 cl orange juice

2.0 cl of milk cream

Prepare and serve in the jigger cup Martini
6. Godfather
5.0 cl scotch whiskey
3.0 cl Amaretto liqueur
Mount type in old fashioned glass and serve with ice
7. Godmother
5.0 cl vodka
3.0 cl Amaretto liqueur
Mount type in old fashioned glass and serve with ice
8. Grasshoper
3.0 cl mint green
3.0 cl White cocoa liquor
3.0 cl of milk cream
Prepare the jigger glass and serve in Martini
9. Rusty Nail
6.0 cl scotch whiskey
3.0 cl of liquor whiskey
Mount type in old fashioned glass with ice and decorate with a twist of lemon
10. White Russian
4.0 cl vodka
3.0 cl coffee liqueur
2.0 cl of milk cream
Place the vodka and coffee liqueur in a glass of old fashioned kind of ice, then cover with the cream of
milk on top without mixing, creating an effect of two color

Popular Cocktails

1. Apple Martini
4.0 cl vodka
1.5 cl apple juice
1.5 cl liqueur COINTREAU

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Prepare to jigger with ice and serve in martini glass decorated with slice of apple
2. B52
2, 0 cl Kahlua coffee liqueur
2, 0 cl Baileys Irish cream liqueur
2, 0 Grand Marnier liqueur
Mount in standard shot glass, without mixing the ingredients according to the sequence above, pouring
item by item on the back of a spoon
3. Caipirinha
6.0 cl of Cachaça
02 colheres sugar
½ lemon
Mount in old fashioned glass, placing the sugar and lemon cut into slices or pieces without the kernel.
Decoct and add the rum, ice breaking and moving
4. Cosmopolitan
Vodka Citron 4.0 cl
1.5 cl liqueur cointreau
3.0 cl Cranberry juice or blueberry
Prepare and serve the jigger into double martini glass. Decorate with an orange peel twist in
5. Cuba Libre
5.0 cl rum
10.0 cl cola type soda
Mounted directly on long drink glass with ice. Decorate with lemon twist or slice of
6. Japanese Slipper
3.0 cl Midori melon liqueur
3.0 cl liqueur cointreau
3.0 cl lemon juice
Prepare to jigger with ice and serve in martini glass decorated with slice of lemon
7. Kamikaze
3.0 cl vodka
3.0 cl liqueur cointreau
3.0 cl lemon juice
Prepare to jigger with ice and serve in shot glass decorated with twist type or slices of lemon

8. Long Island Iced Tea

1.5 cl vodka
1.5 cl tequila
1.5 cl rum
1.5 cl liqueur cointreau
1.5 cl Gin
2.5 cl lemon juice
3 tablespoons sugar
1 coup coolant type glue
Mounted on glass type long drink with ice and decorate with spiral of lemon peel into the glass
9. Mai Tai
3.0 cl rum clear
3.0 cl dark rum
1.5 sec cl Curacao trip

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1.5 cl almond syrup

0.5 cl sugar syrup (2 parts of sugar and 1 part of warm water mixed)
1.0 cl lemon juice
Jigger in place all ingredients, except the dark rum, mix and go for a long drink glass. Add the dark rum
on top and decorate with slice of pineapple and lemon and 1 cherry
10. Mojito
4.0 cl of rum
3.0 cl lemon juice
1 fresh mint
2 tablespoons sugar
3 strokes of club soda
Mounted on long drink glass, adding the mint and sugar and macerate. Then add the juice and the rum.
Finally the club soda and mix. Decorate with mint branch over
11. Orgasm
3.0 cl liqueur cointreau
3.0 cl Baileys Irish cream liqueur
2.0 cl Grand Marnier liqueur
Prepare to jigger with ice and serve in old fashioned glass decorated with 1 cherry
12. Salt Dog
4, 0 cl vodka
10, 0 cl grapefruit juice
Mounted on long drink glass with ice and decorate with sugar crust on the edge of the cup
13. Sea Breeze
4.0 cl vodka
12.0 cl cramberry juice or blueberry
3.0 cl grapefruit juice
Mounted on long drink glass with ice and decorated with spiral of lemon peel
15. Sex on the beach
4.0 cl vodka
2.0 cl peach liqueur
4.0 cl orange juice
4.0 cl cramberry juice or blueberry
Mounted on long drink glass with ice, placed in sequence to vodka, the liquor and orange juice and mix.
Add the juice cramberry on top. Decorate with slice of orange
Refreshing cocktails

1. Bellini
6.0 cl Prosecco spumante
3.0 cl peach juice
Mount directly on glass flute putting the juice and then the ice cream and Prosecco
2. Brandy Egg Nog
4, 0 cl brandy
7.0 cl hot milk
01 spoon of sugar
01 egg yolk
Prepare in blender, serve in cup suitable for hot drink and pepper nutmeg
3. Bucks Fizz

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6.0 cl champagne brut

2.5 ml fresh orange juice
Mounted on glass flute, placing the juice and then the Champagne ice cream
4. Bullshot
5.0 cl vodka
10.0 cl consommé (broth)
2.0 cl lemon juice
Salt, pepper, tabasco, pepper and Tabasco to taste and set in tall glass with ice.
5. Champagne Cocktail
05 drops of Angostura bitter
1, 0 brandy
7, 0 cl champagne brut
1 spoon sugar

Place the sugar and dissolve in angostura bitter. Followed the brandy and champagne ice cream gently
on the back of a spoon. Decorate with orange slice and cherry
6. Gin Fizz
5.0 cl Gin
2.0 cl lemon juice
01 spoon of sugar
Prepare and serve the jigger in tall glass with ice and add club soda. Decorate with slice of lemon and
cherry
7. Harvey Wallbanger
5.0 cl vodka
10.0 cl orange juice
1.0 cl Galliano liqueur
Mount long glass with ice to drink vodka, the juice and then add the Galliano. Decorate with orange,
cherry and pipes
8. Horses Neck
3.0 cl Brandy
10.0 cl dry ginger ale (soda for ginger)
01 drop of Angostura bitter (optional)
Lemon peel in a spiral, place one of the ends of the spiral on the edge of the cup long drink, so the rest is
inside the cup. Place the ice, the brandy and ginger ale and bitter for use, add last
NOTE: Horses long neck is a famous drink in the world, in its original form, is used in American or
Canadian whiskey and rye spiral of orange peel. Today, IBA is launching this new version with the use of
brandy and lemon peel

9. Irish Coffee
5, 0 cl Irish whiskey
3.0 cl fresh milk whipped cream or chantilly
10.0 c hot coffee
01 spoon of sugar
Mount the cup for hot drink for himself, mixing the sugar in the sequence, with the whiskey and coffee and
hot, and
Then cover with whipped cream
10. John Collins

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5.0 cl Gin
3.0 cl lemon juice
01 spoon of sugar
In some countries are added to the drops of Angostura bitter. Mount on long drink glass with ice and
complete with club soda and decorate with slice of lemon and cherry
NOTE: The Tom Collins cocktail was made from a recipe using a specific type of gin produced and found
in the USA, the Old Tom Gin. However in some countries it is common to find other versions of Collins
and John Collin's using a Tom Collins with whiskey and London dry gin. There are also other types of
Collins, replacing the distillate is the main rum for gin, vodka, etc.
11. Piña Colada
5.0 cl Pineapple juice
4.0 cl rum
3.0 ml coconut cream or coconut milk and condensed milk
Prepare in blender with ice and serve in long drink glass. Decorate with slice of pineapple and cherries,
serve with pipes
12. Planter's Punch
6.0 cl rum
3.0 cl lemon juice
1.0 cl Grenadine
Prepare the jigger or mount directly on the long drink glass with ice. Complete with club soda and
decorate with slices of lemon and orange
13. Screwdriver
5.0 cl vodka
10.0 cl orange juice
Mount the long drink glass with ice and decorate with a slice of orange
14. Singapore Sling
4.0 cl gin
1.0 cl cherry brandy liqueur
2.0 cl lemon juice
Prepare to jigger with ice and serve in tall glass drink. Complete with club soda and decorate with slice of
lemon and cherry
15. Tequila Sunrise
5.0 cl tequila
10.0 cl orange juice
1.0 cl Grenadine
Mount on long drink glass with ice, mix the tequila and then the orange juice and mix. Grenadine to finish
on top and serve with mix. Decorate with orange slice and cherry, and serve with pipes
NOTE: Piña Colada and Bloody Mary prepared without alcohol, will have the name of Virgin Mary and
Virgin Colada

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X- COMMANDMENTS OF BARMAN

I - Bartender cocktail is an artist and an art, nourished in spirit, flavor,

aroma and color!

II - The Bartender's mission is about joy, not drunk!

III - Make a friend of the client, not the customer friend!

IV - I never offer a drink without a smile!

V - Talk is necessary, not listen to others and forget the confidences

of her friend!

VI - Be the cleanest, most elegant, the most cordial, the finest in any
time and everywhere!

VII - Do not cheat with the drinks, or play with the confidence of your
friends, serve them, always the best!

VIII - Be patient with those who help in the bar, teaches his craft with
the love and never cheat!

IX - Keep lit professional solidarity and not allow anyone to break!

X - Feel the pride of being Bartender, but it deserves!

(Santiago Policastro "Pichin)

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The Complete Guide to Bar Operations Management

Operating a bar is not without challenges. For everything to run smoothly there are
standard bar operations that every bar manager should have in place in order to run a

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streamlined business. This includes bar opening and closing procedures, menu and
inventory management, and promoting your bar.

Use this guide to efficiently manage the daily operations of running your bar.

Table of Contents [hide]

 A. Opening Procedures

 B. Closing Procedures

 C. End of Day Cashing Out

 D. Menu Management

 E. Managing Inventory and Suppliers

 F. Keep Licenses and Permits Up To Date

 G. Build a Winning Team

 H. Maintaining Bar Training Manuals

 I. Bar Marketing and Promotion

 J. Preventing Theft

 Final Words
A. Opening Procedures

To create a professional atmosphere and keep you and your employees accountable it’s
important to have a standard opening procedure and checklist for your bar. These
procedures outline the tasks that need to be completed each day before you open the
doors.

Here are the top procedures for you and your opening staff:

Property check

Before entering the establishment, do a property check to ensure everything is okay on

the outside and if there’s any damage from the night before. Clear any trash away from
doors, windows, and the parking area.

Internal check

Check inside for anything that’s out of place, such as broken chairs, missing items, or
any duties not performed by your closing staff.

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Cleaning

Clean throughout the bar, getting it ready for another evening of business. This includes
dusting and cleaning chairs and tables, vacuuming and washing floors, wiping bar
counters, and checking to see if the kitchen is clean and ready for a new shift.

Inspect the taps

Bar taps need to be kept in great working order – inspect taps for broken spouts, faulty
lines, and bad kegs.

Bar prep

Bar staff should run through a list of bar prep duties, including setting out clean bar
towels, cutting garnishes, and squeezing juice.

Check wine bottle dates

Your bar staff should be dating open wine bottles – check to see if any are past their
usability date and need to be removed

B. Closing Procedures

Bar closing procedures are just as important as opening tasks. At the end of the day, a
closing checklist ensures that your bar is clean and ready for the next day.

Personalize the list for your own business, using these procedures as a guideline for your
checklist:

Empty and lock

At closing time, make sure all your customers have left the premises and that the doors
are locked before your staff begins cleaning and you start cashing out for the day. Turn
off lights not in use to save on energy costs.

Bar closing

Your bartenders should follow a checklist of tasks to be completed at the end of the day
not only to prep for the next day but also to maintain a high standard of cleanliness.
This includes:

 Dating and storing perishable garnishes, cocktail ingredients, and other foods so

they remain fresh.

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 Dating open bottles that have been newly opened.

 Cleaning counters, bar equipment and tools, and rinsing drains.

 Wiping downspouts and taps.

 Loading and running the dishwasher with the last glasses of the night.

 Setting clean glass out to air dry.

 Cleaning bar mats.

Refill disposable items

Having your night staff refill for the next day saves time for your opening staff. Refill all
disposables such as napkins, straws, and stir sticks.

C. End of Day Cashing Out

For you as a bar owner and manager, the most important part of your bar operations is
closing and cashing out money at the end of the day. If you’re not the one cashing out,
make sure you have a reliable manager you can count on.

End of day cashing out means making sure that all sales have been accounted for and
checking to see if there’s a discrepancy between your POS system and the registers or
inventory.

Even with the efficiency of a POS system, the process of reconciling receipts, counting
money, and balancing the cash drawer is your checkpoint to ensure the accountability of
each day’s transactions.

Are You Confident Your Bartenders Are

Recording All Drinks?
Book your 15 minutes demo

To avoid errors, it’s important to follow these procedures at the end of day when cashing
out bartenders and servers:

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Balance registers

Balancing starts with counting all your cash, including cash and credit sales. Make sure
the amount of cash on hand matches all your tabs for the night.

Distribute tips

Your employees count on tips to supplement their income. Whatever method you’ve
decided to use for tips, whether it’s by percentage, split by hours worked, or by pools
and points, making tip splitting part of your cashing out procedure makes your staff feel
valued and keeps them loyal.

Secure money and receipts

Keeping your money and receipts secure in a safe is your best option when running a
business that operates into the late evening hours. Leave your banking to daylight hours
for security

D. Menu Management

One of the operations overlooked by many bar managers is menu management. In order
to increase the sales of the drinks and foods you’re serving your customers you need to
create the best menu possible for your bar. This includes creating the right beverage and
food menu, pricing items for profit, and promoting these items.

Start by paying attention to the latest bar trends – what is it that customers are looking
for when they’re out for the night? Always consider who your customers are and what
they’re likely to order whether they’re working professionals, students, or a mixed
clientele.

When you have your menu set, learn how to standardize your drink and food recipes
and set prices with the best profit margins.

Lastly, focus on promoting what you’re serving by creating a menu that stands out and
entices your customers:

 Creatively name your drinks.

 Include local beers and wines on your drink list.

 Write interesting descriptions, listing ingredients and highlighting local ingredients.

 Include images of your highest margin drinks and food items – pictures sell!

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E. Managing Inventory and Suppliers

Managing bar inventory and working with the best suppliers is another important
aspect of your bar operations.

Use these tips to better manage your inventory and supply costs:

 Have your bartenders do a starting and ending inventory before and after each shift.

 Do a full weekly inventory.

 Find the best suppliers for both well and call brands of liquor – this can make a huge

impact on your profit margin.

 Review frequently for slow-moving drinks and brands – offer discounts and specials

to move this inventory so you can replace it with drinks and brands that are more

popular and profitable.

 Have strategies in place for over-pouring, training your bartenders with the correct

procedure.

 Work with suppliers who are willing to be flexible with their distribution costs and

open to better deals promoting new products.

F. Keep Licenses and Permits Up To Date

Staying up to date with your liquor licenses, permits, and health inspections is what’s
going to keep your business open and running without fines or interruptions. It can be
easy to overlook all these regulations when you get caught up in the daily operations of
running a bar.

Set reminders for upcoming renewal dates and other important dates so you don’t miss
a deadline. The best way to deal with surprise health inspections is by staying on top of
all bar operations so you’re prepared at all times!

G. Build a Winning Team

As a bar manager and owner, you need a strong and winning team of employees behind
and in front of the bar to be a success. When hiring, think about how well someone will
fit in with the rest of your staff. Don’t just look at experience and qualifications when
interviewing – skills can be learned. You want to hire employees who have a great
attitude and want to be part of a successful team.

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As a leader, it’s important that you jump in and join your employees both behind the bar
and serving customers. Pitching in and interacting with both your staff and your
customers is a great way to build a strong rapport with employees and build customer
relationships that keep people coming back.

H. Maintaining Bar Training Manuals

Create an operations and procedure manual that everyone can refer to – and keep it up
to date as procedures change.

Include the following in your bar operations manual:

 Contact list for you, your managers, and all employees.

 Opening and closing checklists.

 Cleaning and refilling checklists.

 Resources for employee training.

 Emergency procedures.

I. Bar Marketing and Promotion

In order to keep your current customers happy and coming back and to pull in new
clientele, you need to be constantly marketing and promoting your bar. With so much
competition in the hospitality industry, you have to develop promotion strategies that
reach your target customers and convince them that you’re the best bar for them.

Good promotion ideas include:

 Building a strong presence in social media, such as Facebook, Instagram, and

Twitter.

 Post new content often.

 Advertise where you’ll be seen by different target audiences.

 Create a loyalty program.

 Have a website that includes contact information and directions on how to find you.

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J. Preventing Theft

In a competitive market, it’s challenging enough when it comes to profits and loss.
According to a study by the United States Chamber of Commerce, employee theft in bars
and restaurants amounts to almost $400 billion in lost profits.

To prevent employee theft you need to have systems in place to monitor your staff and
make them accountable:

 Install security cameras to monitor employees behind the bar. With Glimpse, you

can match the video footage with your POS system to instantly spot gaps between

recorded sales and drinks passed over the counter. Learn more about Glimpse’s

video auditing technology.

 Hire employees based more on attitude and trust rather on their skills and

experience.

 Have a pour policy in place for quality control and to ensure that your bartenders

maintain accurate drink measurements according to recipe standards.

 Use your POS system to spot check employee tabs.

 Be clear about the consequences if losses and theft occur.

Final Words

Opening procedures before your bar opens for the day, closing procedures at the close to
get ready for another shift, and managing your inventory are all part of your daily bar
operations. Having procedures in place helps you manage and run your bar smoothly
and efficiently.

Think of your bar operations manual as the rules and guidelines to a successful business.
It’s these procedures that give both you and your employees the information needed to
provide great customer service, improve productivity, and increase your profitability
and bottom line.

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The Wine service

How to Run a Proper Wine

Service
Last updated on 6/14/2018

Delivering an elegant and sophisticated wine service for guests is crucial to the
success of any bar or restaurant. It's important to educate servers on the way to
serve wine, as this conveys attention to detail and care for the needs of guests.

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Our advice on how to choose, present, and serve wine at your restaurant will not
only benefit your business and improve revenue, but will also help your servers
earn better tips.

Helping Guests Choose a Wine

Regardless of whether your guests are aspiring sommeliers or boxed wine

drinkers, providing gracious advice and guidance as they choose a wine is
essential to a successful service. Your employees should know and understand
the wine list and be able to easily identify and describe several wines customers
might enjoy.

Build a Great Wine List

Proper wine service starts with a well-balanced, diverse wine list. It’s important
for your staff to know a great deal about wines, and particularly the ones on your
restaurant's list. This allows them to help your guests select the right wine for any
occasion, whether that be finding the perfect white to pair with fresh seafood or
choosing a particularly special red for celebrating an anniversary.

Keep these important details in mind as you build your restaurant's wine list:

 Organize your wine list in a logical manner using geography, grape varietal,
body, food pairings, or some other classification. Regardless of the

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categorization method you choose, make it clean, aesthetically pleasing, and

easy to read.
 Ensure you're offering bottles at a wide range of price points. Highlight your
more expensive and rare wines, but mix in plenty of high-quality and affordable
options, as well. However, make sure you never organize your list based upon
price, as doing so can discourage your guests from taking a thorough look at
your list.
 Spell out food pairings clearly, as they’re one of the most important factors
that determine which wines your guests select. Even if you don’t come up with
pairings for every wine, the majority of your selections should have a suggested
food accompaniment.
 Have different styles of whites, reds, and sparkling wines on hand to meet
each individual customer’s tastes and provide variety.

Assess Your Guests' Tastes and Knowledge

Servers should begin by determining what brought the guests to your restaurant.
For example, they might find out that the table is celebrating a special occasion.
In that case, waitstaff can start their recommendations at a higher price point.
When it comes to first-time guests, it might be a good idea for your employees to
talk about a wider array of options to help familiarize new customers with what
your business has to offer.

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Similarly, your employees should try to gauge your guests’ wine knowledge
before they start making recommendations. If they find that the patron is
something of a wine expert, they can speak more conversationally about the
wines, as there will be less explaining to do. Conversely, servers must be ready
to go over the basics with someone who knows little or nothing about wine.

Finally, waitstaff should find out what kinds of wine your guests prefer or have
enjoyed in the past. Knowing what kinds of wine patrons like can give servers a
more informed starting point. Being aware that the guests enjoy sweeter red wine,
for example, can narrow the focus considerably and help you to streamline your
service.

Opening a Wine Bottle

Opening the bottle of wine is one of the most important aspects of a proper wine
service. If your employees don’t know how to quickly and quietly open a bottle of
wine, it will negatively reflect on your restaurant.

Tools Needed to Open a Wine Bottle

Before bringing the bottle to the table, servers should be sure to have the
following items on hand:

 Corkscrew or wine key (electric, lever, twist, or waiter's style)

 Foil cutter (if they're not using a waiter's style wine key)
 Napkin or glass polisher
 Coaster (optional)

Once these supplies are assembled, your waitstaff is ready to open and serve
the guests' bottle of wine.

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How to Decant Wine

Decanting is the process of pouring a bottle of wine into a decorative

decanter before serving in order to separate any sediment that has formed. It
also helps aerate the wine, which can give it a boost in flavor and aroma. This
process is typically saved for red wines that have been stored for more than five
to ten years, but some guests might specially request that their wine be decanted.

As your waitstaff decants the wine, they should use a flashlight or candle to help
them see the sediment in the bottle so that they don't dump it in with the wine by
mistake. By pouring slowly and carefully and keeping the light under the neck of
the bottle, employees should be able to tell that it's time to stop when the
sediment reaches the top of the neck. Remind your servers to pour slowly and
continuously until all that remains in the bottle is the unwanted sediment, and
then discard the remaining residue.

How to Open Wine at the Table

Let's say a party of four wishes to share a bottle of wine. Unlike decanting, where
the bottle is opened and poured away from the table, your waitstaff will need to
be able to professionally open and serve the wine right at the table in front of the
guests.

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To open a bottle of wine, employees should follow these steps:

1. Cut the foil around half an inch from the lip of the bottle using a foil cutter or
the small knife in a waiter's style wine key. This ensures the wine doesn't touch
the foil and can help prevent dripping.

2. Place the corkscrew directly into the center of the cork and unscrew it straight
into the air. Once the cork is three-quarters out of the bottle, finish it quietly by
hand to avoid a loud popping noise. One way to do this is to gently wiggle the
cork back and forth until it's all the way out of the bottle.

3. After the cork is removed, wipe it and the top of the bottle off. This helps
remove cork debris and dust from storage.

When opening and serving a white wine, employees should place part of a
napkin between the bottle and their hand to keep the warmth of their body from
affecting its temperature.

How to Serve Wine

Following the proper protocol when serving wines to your restaurant's guests is
central to enhancing their overall dining experience and can also help your
establishment sell more wine. Your staff will also seem more professional, which
can help you gain return customers and improve your reputation as a business
who knows their wines.

Acopa 9 oz. Stemless Wine Glass - 12/Case

Bernabe Rodrigo Malang – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENT MODULES

Things to Do Before Pouring Wine

Your employees should begin by showing the wine to the person who ordered it,
no matter who is paying the bill. They should frame the label with their hands and
announce the vineyard, grape, location, and vintage to your guests. Make sure
your servers know not to open the bottle until they get confirmation that the wine
is exactly what the guest wants. It's also essential that everyone partaking has
the right style of wine glass. It's poor etiquette for waitstaff to retreat to the
kitchen for another glass after they've already poured wine for the rest of the
table.

How to Serve a Sip of Wine for Your Guests to

Taste

Bernabe Rodrigo Malang – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENT MODULES

At this point, it's customary to present the cork to the guest who ordered the
bottle for them to sniff or examine, allowing them to verify the condition of the
wine. Some guests feel the cork to make sure it's not dried out, while others will
smell the cork to take in its distinct aroma or examine the color of the cork to
ensure that the bottle has been stored properly on its side. If they decline,
employees should simply place the cork on a coaster to the guest's right.

When pouring wine, servers should wrap the bottle in a clean linen napkin to
protect it from the warmth of their hands. This isn't essential for serving red wines
that aren't chilled, but your guests will probably appreciate the extra effort you're
putting forth to ensure the perfect serving conditions for their wine. Waiters’
gloves can serve the same purpose while also projecting professionalism.

With the bottle wrapped up for temperature control, it's time to make the first pour
for the person who will taste the wine for approval. Make sure your employees
know to pour so that the glass is filled only about half an inch, just enough for the
guest to know if it's acceptable.

Wine Serving Styles

Your servers should always pour in a clockwise pattern and serve women first
(even if this means going around the table twice). They should finish serving with
the guest who ordered the wine, regardless of their gender. They should also
always pour from the customer's right. Your waitstaff must judge the appropriate
amount of wine to serve each guest based on the number of people at the table
but never pour more than half a glass. An average 750 mL bottle of wine will
provide approximately five pours.

How to Finish Pouring a Glass of Wine

Employees should finish each pour with a twisting motion and wipe the lip of the
bottle to avoid dripping. When they've finished serving your guests, they'll place
the bottle to the right of the host with the label facing outwards and ask
permission to remove the cork from the table.

If the guests are enjoying white wine, the server should ask them if they would
like the wine left on the table. If they would, make sure servers provide them with
a wine bucket or cooler. Since white wine is usually served chilled, your guests
might also opt to have your waitstaff return it to the underbar refrigerator until
they are ready for a second glass.

Different Wine Pouring Styles

Bernabe Rodrigo Malang – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENT MODULES

Some wines need to be poured slightly differently. Additionally, you may be

asking yourself: what is a serving of wine? Here are a few basic guidelines for
servers to keep in mind:

 Sparkling: Pour in a trickle to avoid over-stimulating the bubbles. Pour a small

amount in the flute, let the bubbles settle, and then finish pouring the glass until
it's three-quarters full.
 Red: Slowly pour the standard wine pour (4 oz.) into the center of the glass until
it's around half full.
 White: Slowly pour the standard wine pour (3 oz.) into the center of the glass
until it's around one-third full.

Regardless of the type of wine, servers should always hold the bottle with both
hands and leave the glass on the table as they pour. Additionally, they need to

Bernabe Rodrigo Malang – TVET License Trainer and Accredited Assessor For Tourism Sector
 BARTENDING STUDENT MODULES

make sure there's 6" to 10" between the bottom of the wine glass to the lip of the
bottle as they pour, as this allows the wine to aerate as it falls into the glass.

How to Serve a Single Glass of Wine

What if a guest merely wants a single glass of wine with dinner? This patron is
not interested in buying the entire bottle, so it's perfectly acceptable to put the
bottle back into storage after serving. Your waitstaff should remember that it's
always good etiquette to show the bottle to your guests, even if they only order a
glass. This allows your guests to verify that they are drinking what they ordered.

Ensuring your servers know how to pour wine at your bar or restaurant is crucial
to creating a warm and welcoming atmosphere for all of your customers,
regardless of whether they are enjoying a fine wine. Many guests rely on their
waiter or waitress to suggest, present, and serve the perfect wine for their tastes,
making it crucial for waiters to know the pertinent facts on each wine and how to
serve it accordingly. Wine presentation etiquette is crucial to serving vino, and an
outstanding experience can generate return business and improve tips.

Bernabe Rodrigo Malang – TVET License Trainer and Accredited Assessor For Tourism Sector