BARTENDER

A HANDBOOK FOR BAR PROFESSIONALS

BARTENDER BARTENDER
INDEX INDEX
3 Presentatio n
4 Intro ductio n
6 A Bartender
12 A Bar
2 0 The Drinks
3 2 So cial Respo nsibility
PRESENTATION
3
PRESENTATION
Dear Reader,
This is your Guinness UDV Bartender Manual. Aguide for the server in bars,
restaurants and night clubs. It is part of the Bartender Project, a Guinness UDV
citizenship initiative that provides training for young adults of low-income
background in Brazil. It is financed by the Diageo Foundation and supported
by the Brazilian Association of Beverage Producers.
Soon you will probably know much more than the general guidelines outlined
here. But we think this Manual will be a useful tool for sharing best practices,
as it puts together knowledge acquired by bartenders all over the world,
compiled by Guinness UDV, a company that sells leading brands in more
than 200 countries.
Alcohol beverages bring pleasure to millions of adults every day, everywhere,
as they have done for thousands of years. Many of the brands which these
people enjoy are Diageo brands, owned by Guinness UDV. We are proud of
the unique past that alcohol plays in the social lives and celebrations of millions
of cultures. Yet we also recognize that alcohol beverages may be consumed
irresponsibly, creating problems for the individual and for society as a whole.
The Bartender training project therefore engages its students in learning and
understanding basic information about alcohol and its effects and prepares them
to help prevent alcohol misuse.
Enjoy your reading.
Randy Millian
General Manager
Guinness UDV/Diageo, Latin America
October, 2000
YOUR BARTENDER HANDBOOK
W
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4
BARTENDER IS A
WORDFOR A BAR
PROFESSIONAL.
THIS TERM IS
MORE ANDMORE
USEDBECAUSE IT
IS EMPLOYEDFOR
BOTH A MAN OR
A WOMAN.
BARMAN OR
BARWOMAN ARE
ALSO USED.
Can you imagine a world today
without bars, restaurants and dis-
cos? And without these meeting
places for fun, for enjoyment in
which to commemorate?
Bars and occasions for con-
sumption of alcoholic beverages
have been part of life for people
for hundreds of years. The variety
is immense from a sophisticated
happy hour, for relaxation after
work, to real frenzy lasting the
night through and on into the next
day.
Some bars are famous in histo-
ry. For example, Harrys Bar in
New York. A Bloody Mary, known
the world over originated in the
Paris Harrys Bar. We are also cer-
tain that you have seen a lot of
films from the classic Casablan-
ca to Cocktail, with the environ-
ment of a bar for a main setting
and, of course, books, novels and
many over-the-counter stories that
brought fame to several establish-
ments, several types of cocktail,
and to many bar professionals.
Some books hold that the mod-
ern version of todays bar dates
from 1800 in the United States.
Others have it that bars first origi-
nated in 1700. In Europe, at this
time, the taverns had a wooden or
metal bar running the length of
the counter to prevent clients from
leaning onto it overmuch, mainly
when an excessive amount of
drink had been consumed.
If we think about it now, bars
have existed for as long as alco-
holic beverages that have always
been produced and sold the world
over, from ancient times. And any-
one who might imagine that a
bartenders profession would con-
sist in following the recipes in a
good book on cocktails is much
mistaken. His job extends far
beyond the counter and includes
activities ranging from wiping the
floor clean, and polishing the
utensils used, to use of a comput-
er. A bartender must, at the same
time, know how to mix a cocktail
to perfection, to an art, with all
the skill of a pro.
INTRODUCTION
INTRODUCTION
5
A BARTENDER KNOWS
THAT, IN DOING A
GOODJOB, HE IS
BRINGING ENJOYMENT
ANDFUN TO OTHERS,
ANDHE IS,
THEREFORE, PROUDOF
WHAT HE DOES. HE IS
ALSO AWARE THAT HIS
TASKS AND
ATTRIBUTIONS
DEMANDDEDICATION,
TRAINING,
INFORMATION, AND
RESPONSIBILITY. A BAR
IS A WORLDFOR
ADULTS, AND
ALCOHOLIC BEVERAGES
MUST ALWAYS BE
CONSUMEDIN
MODERATION,
WITHOUT EXCESS.
He does, however, have an
added responsibility, namely to
recogni ze the l i mi ts between
enjoying a drink and the dire con-
sequences of exaggerated con-
sumption where drink is con-
cerned. This makes all the differ-
ence between how a bartender is
viewed whether he is aware of
his mission.
As a bar pro, you will very
quickly understand that people
today demand better products and
high quality service. A bar profes-
sional knows that, for such, he
will require better training and
greater efficiency: he must be able
to give information about the
drinks he is offering.
We invite you to become famil-
iar with and to exchange ideas
with us on A Bartenders Hand-
book. We are going to discuss
your work environment, the qual-
ities necessary to carry out the
profession, tell you something of
the history of drinks and, mainly,
tal k openl y about the soci al
responsibilities of a bar pro.
Our intention is to start a dis-
cussion and to contribute so that
your profession will be more and
more respected and your services
will be of a better quality. We all
know that a bartender has a great
future for anyone who devotes
himself to his job with a sense of
responsibility and devotion.
Lets get to it!
We hope you wi l l pl unge
straight into these pages and pre-
pare to be the best bartender of
all time.
6
A BARTENDER
A BARTENDER
A PROFESSIONAL
CAREER AS A
BARTENDER OFFERS A
GOODNUMBER OF
OPPORTUNITIES. YOU
CAN BEGIN AS A
KITCHEN ASSISTANT
ANDLEARN A GREAT
DEAL BEFORE YOU
BECOME A
BARTENDER. THERE
ARE A NUMBER OF
IMPORTANT
FUNCTIONS IN A BAR:
THIS PROFESSION IS
NOT ONLY FOR
THOSE WHO KNOW
HOWTO JUGGLE
WITH GLASSES AND
BOTTLES, OR THOSE
WHO ARE REGARDED
AS MAGICIANS WITH
MAGIC POTIONS.
7
A BARTENDERS
CAREER MAY
PROVIDE GOOD
OPPORTUNITIES FOR
A WELL- TRAINED
PROFESSIONAL WHO
KNOWS HOWTO
CARRY OUT HIS JOB
TO PERFECTION,
WHO WORKS WELL
AS A TEAM, IN THE
PURSUIT OF
PERFECTION.
8
A bartender will need a great deal of information and skill if he is to prepare
drinks and serve them correctly and responsibly. We may summarize the
essential components for the success of this profession as:
A bartender is a professional responsible for the atmosphere in a bar in a role
that extends far beyond the counter. He/She represents the name of the estab-
lishment he/she is working for.A bartender directs and controls all of the activi-
ties pertaining to catering for the customers in serving the beverages and drinks
his team has on order.
Whether on his own or with assistants, a bartender is invariably in contact with
the customers who wish to be served with quality, both on a personal level and
as regards the products utilized.
Persistence
This means,for instance:
invariably to be good-
humored,impeccable in
appearance,never to argue
with a customer,be
extremely discreet and,
be aware of everything
that is going on in his
work environment,in
every way,from checking
whether the ashtrays
are clean and have been
replaced,to being ready to
find an answer to emergencies
that may arise...
What d o es thi s mean ?
You
must
r eal l y
l ike what
you do!
Practice
Patience
IT IS NOT ENOUGH
MERELY TO PERFORM
DUTIES. PRACTICE
SHOWS THAT
DEVOTING EXTRA
ENERGY TO WHAT
HE DOES PAYS OFF
FOR A BARTENDER.
a
n
d
m
ost im
po
r
t
a
n
t
:
Essential components
NEVER FORGET THAT
A BAR DOES NOT
CONSIST ONLY OF
A COUNTER,
BUT OF ALL THE
AREA CATERED TO.
ATTENTION,
PLEASE:
YOUR PERSONAL KIT
SHOULD INCLUDE: A
TOOTHBRUSH,
TOOTHPASTE, DENTAL
FLOSS, COTONETTES, A
NEUTRAL DEODORANT,
NAIL CLIPPERS AND A
NAIL FILE.
9
As a bartender, you are in direct contact with the general public and you must,
therefore, look as presentable as possible.You will also be handling food and,
there are therefore,some basic rules where hygiene is concerned,that you must
follow.These are some of the important details that make a difference:
hair,invariably clean and tidy;
long hair must always be tied back;
clean hands and nails well trimmed;
wash your hands after you have been to the lavatory,after
smoking or eating;
do not smoke at work;
do not chew gum at work;
avoid excessive jewellery;
perfumes and after-shave lotion are not advisable;
keep the glasses washed clean and spotless;
your uniform should always be impeccably clean.
Good management requires a bartender to know the bar like the palm of his
hand and to be alert to all that is happening on site. The following items
should be incorporated into your routine:
a good bartender arrives at work before the appointed time. Not to
please the boss, but to see that everything is in order, that everything is
clean and,mainly to see to it that
check on the stores of drink, fruit, garnish, ice,
glasses and all else necessary so that your work
is perfect;
be sure that all of the ingredients and utensils,
are in the right place;
make sure there are enough cleaning materials - cloths, sponges, garbage
bags,etc.;
be sure that the tables,chairs,stools,and ashtrays are clean and dry;
check whether the entrance and the washrooms are clean. Check to see
they are tidy,with sufficient paper towelling,soap,and lavatory paper.
EVERYTH I N G
I S I N TH E
RI G H T
PLA C E;
A n d , p r i mar i l y :
keep
yo ur wo rk
pl ace
spo tl ess
and i n o rder.
A VERY
BASIC RULE:
NEVERDRINK
AT WORK.
10
GENERAL KNOWLEDGE
Must never be used to impress cus-
tomers, but rather to contribute so
that you can offer better services.
Most bar and restaurant owners gen-
erally emphasize that a bar pro is
educated, quick and interested in the
job, and, in addition, that he must have
a good background: to know as much
as he can about the products he uses,
the legal aspects of his trade, the
rules of the establishment where he
works,and always be well informed.
Yo u wi l l al so have to be a sal esman/ sal eswo man
You must get to know the products you are offering your customers, as far as
possible. Read the labels on the bottles.Take every opportunity to learn all
you can about the various types of drinks.You will be able to offer an alterna-
tive when your customer asks for a drink you are not familiar with - you will
cause a good impression and show you know what you are doing.
Yo u must also be very go o d at rendering services.
To do a good job is a guarantee that you will have your customers back.If they
like you and the way you do your job, they will most certainly recommend
your bar to friends and acquaintances.
People like to go to places where they feel welcome and are well looked after.
If you are discrete, helpful, and attentive, your customers will feel comfortable
and pleased.
o fferi ng go o d servi ce to yo ur custo mers
You will then be able to concentrate exclusively on
ATMOSPHERE
As a bartender, you can contribute to
making your bar a pleasant place,with a
good atmosphere to it.The customers
will pass judgement the minute they
walk in.This impression may be pleasing
or displeasing to them and is deter-
mined by the lighting, the dcor, the
music, other customers, by the staff of
waiters and, principally, by the state of
cleanliness and hygiene of the bar.While
there are customers to attend to, you
should not stand about with nothing to
do, or talk to your colleagues. Be alert
and ready to help.
READING NEWSPAPERS
AND MAGAZINES
HELPS TO BROADEN
YOUR GENERAL
KNOWLEDGE AND
ALLOWS YOU TO TALK
ABOUT ANY KIND OF
SUBJECT WITH YOUR
CUSTOMERS.
SOMETHING ELSE:
LEARNING A FOREIGN
LANGUAGE, FOR
INSTANCE, ENGLISH,
IS FUNDAMENTAL.
J U ST REM EM BER: YO U R RESPO N SI BI LI TI ES EXTE
11
A good bartender is, therefore, the result of a combination of quali-
ties and qualifications.Reflect a good deal on this and take the oppor-
tunity to discuss the matter with your colleagues at work:
take pride in your job.
be observant.
concentrate on working as a team.
be discrete.
cultivate a good sense of organization.
be a salesman/saleswoman.
know your limits and responsibilities.
develop initiative and a spirit of
leadership.
charm your customers.
render services.
learn how to cope with awkward
situations.
develop personal skills.
INFORMATION
Let the customers know should there
be any alteration to the rules for run-
ning the bar.Another important point:
always be sure that the customers
know should there be any change in
prince for a particular brand, to avoid
an unpleasant surprise when it comes
to paying the bill.
If you can spare the time, introduce
yourself and find out the names of the
customers.This makes them feel spe-
cial, mainly if they return a second
time and you remember them.
BE ATTENTIVE
Be aware of what is going on where
the customers are concerned, but
not as a spy.Watch how they behave.
Are they having a good time? Waiting
for someone else?. There are three
situations the customers object to:
to feel they are being ignored;
not to be served when it is their
turn;
rude bad-tempered staff.
NEVER GIVE THE CUSTOMERS
CAUSE FOR COMPLAINT
IT IS NOT ALWAYS
EASY TO BE
WELL-MANNERED
AND HELPFUL,
MAINLY WHEN
THE BAR IS PACKED.
ALWAYS DO YOUR
BEST! THE CUSTOMERS
WILL ALWAYS
REMEMBER THAT.
GREET EACH AND
EVERY CUSTOMER
ENTHUSIASTICALLY.
IF YOU ARE VERY
BUSY, APOLOGIZE
AND LET EVERYONE
KNOW THAT YOU WILL
BE WITH THEM THE
MINUTE YOU FINISH
WHAT YOU ARE DOING.
N D FA R BEYO N D TH E C O U N TER A T TH E BA R
12
ORDER IS THE KEY
WORDIN THE
ENVIRONMENT OF A
BAR. A BARTENDER
IS PROUDOF HIS
WORKPLACE. IT IS
ALWAYS SPARKLING
CLEAN, ANDVERY
WELL-ORGANIZED.
A BARTENDER AIMS
AT ZERO MISTAKES:
A DRINK PREPARED
PRECISELY IN
ACCORDANCE WITH
THE RECIPE, SERVED
WITH PERFECTION
IN THE RIGHT
GLASS, AND
ABSOLUTELY
SPOTLESS.
A BAR
A BAR
13
A BARTENDER
HARDLY MOVES AT
ALL WHEN HE IS
ON THE JOB. HE
KEEPS ALL HE
NEEDS AT HAND
ANDSIMPLY
REVOLVES,
WITHOUT HAVING
TO MOVE OUT
OF HIS PLACE TO
PREPARE THE
DRINKS. EXPERTS
EVEN GO SO FAR
AS TO MIX A
COCKTAIL WITH
THEIR EYES SHUT.
14
A bartender prepares 70%of the
drinks at the front bar or work
station.There, the sequence in the
position of the bottles is funda-
mental.
A bartender is usually in charge of
organizing this sequence. If, howev-
er, the establishment where you
are going to work already has a
well-organized work station, try
quickly to memorize it. If neces-
sary,write the sequence down sev-
eral times until you know it by
heart.
Speed is an essential component
to the activity of a bartender and
bottles that are always in the iden-
tical place will make for even
greater efficiency.
IT IS SAID THAT A TRUE
BARTENDER CAN MIX A
DRINK WITH EYES SHUT.
HIS HANDS KNOW
WHERE TO FIND EACH
ITEM REQUIRED.
The drinks are set out in two clear-cut areas. One facing you - the front bar -
and the other behind - the back bar.
Bottles correctly positioned and always in place prevent loss of customers
and accidentally serving one drink for another, all of which may displease the
customers.
The same is true as regards to all you will need to do your job to perfection.
This is a golden rule:
A
LL
Y
O
U
N
E
E
D M
U
ST
A
LW
A
Y
S
B
E
I N
I T
S
P
L
A
C
E A
N
D
I N
P
ER
F
E
C
T
C O
N
D
I
T
I
O
N
!
Keep the bottles that are used in
one same drink as close to each
other as possible. Drinks are made
up of different components such as
syrups, liqueurs, vermouth, bitters,
among others.
Sugar and water - a lot of water
(bottles or jugs of water) - must
always be very clean and covered
with a top. If possible, avoid
handling cardboard cartons -
awkward and not at all in good
taste.
SHOULD YOU BE
LEFTHANDED, YOU
MAY HAVE TO CHANGE
THE DRINKS AROUND.
DO NOT HESITATE
TO DO SO! TALK TO
YOUR BOSS.
The work site
15
Behind you, theback bar is a kind of show casewith all the bottles on display,
including those least used, and the more expensive brands, all of them with
the labels turned outwards, facing the customers.They will be able to see all
of the drinks available and take stock of the best the bar has to offer.
Most bars also have shelves for bottles that are unopened and sealed. Sealed
bottles of wine available should also be kept there.The store of wines must be
kept in an appropriate place.Some establishments have an air-conditioned cellar.
Today these shelves are commonly used to store the customers bottles
such as,for instance,the whisky club members.
Before we go on to discuss the items essential to your job, it is important to
remember that many other products are in use in a bar, and that all deserve
special care, mainly as regards hygiene in preparing the drinks and handling
foods and other products.
Food and seasoning
In addition to drink, you will be handling other items, invariably face to face
with customers.And rememeber:preparing and decorating where
drinks are concerned are truly a visiting card.
These are the most common foods and seasonings in a bar:
TAKE CARE WITH
THE VALIDITY DATE
FOR ALL PRODUCTS;
WITH THE
CONSERVATION AND
HYGIENE OF THE
PRODUCTS, MAINLY
FRESH FRUIT;
THE PRESENTATION
AND APPEARANCE OF
EVERYTHING YOU
ARE GOING TO OFFER
THE CUSTOMERS.
sugar (refined,crystal,or demerara)
sweetener
salt and pepper
green olives and
pickled onions
cinnamon
cloves
nutmeg
scraped and shredded orange
and lemon peel
cherry
cream
coconut milk
Worcester sauce
pepper sauce
fresh mint leaves
sliced fruit for decorating
fruit juices and syrups
fresh heart of celery
DOSE NOZZLES
There are various types. Placed on the bottles,
you will be able to dose each drink correctly.
These are essential so that you can work quickly.
Be sure that the labels on the bottles are always
turned outwards, towards the customer.
MEASURING CUPS
In Brazil, a measuring cup contains,
approximately, 45 ml in volume. Aliqueur
doser usually varies from between 25 ml to
35 ml, according to the type of glass used.
16
ICE TONGS
To pick up ice and fruit
Never pick up ice or fruit
with your bare hands. In
the absence of the right
tongs, use a spoon to
scoop up the ice and a
fork for the fruit.
IMPORTANT:
PRACTICE UNTIL YOU
CAN TELL HOW MANY
DOSES DIRECT FROM THE
BOTTLE (WITH NOZZLE)
MAKE A HOUSE DOSE
(EVERY ESTABLISHMENT
HAS A RULE FOR THIS).
ACOCKTAIL SHAKER
Used to prepare the majority
of drinks that demand a mix of
more than one ingredient. Even
Brazilian fruit batidas may be
mixed in a cocktail shaker. A
cocktail shaker is by tradition
made of stainless steel. There are
also cocktail shakers that are
made of stainless steel and glass
so that you can see which stage
the mix is at, precisely, or
whether a few drops of
this or that ingredient
are missing.
A COCKTAIL STRAINER
This is a specific utensil, a
combination of an egg whisk,
a skimmer, and a strainer. The
strainer is placed over the open
cocktail shaker so that you can
pour the mixture into a glass
without the ice falling in together.
Depending on the drink, the
correct way is to pour the mix
straight into a glass with ice.
NORMAL STRAINERS ARE PART
OF A BARTENDERS BASIC KIT:
NEVER FORGET THAT. FROM THE
SMALLEST TO THE LARGEST,
SHOULD YOU HAVE TO STRAIN
THE FRESH FRUIT JUICES TO BE
MADE AT THE TIME.
BASIC TOOLS
THE WORLD OF A BAR IS FULL OF SO MANY SMALL GADGETS THAT YOU CA
WITHOUT THESE, A BARTENDER WILL NOT BE ABLE TO DO HIS JOB PROPERLY.
A BAR SPOON
This is a professional spoon with a long
twisted handle (like the legs of a ballerina
spinning in a pirouette).
It is used for three purposes: to mix a
drink with the handle, carefully to add an
ingredient that is not to be mixed in, and
to pick up or spear fruit, instead of using
ones hands.
One curious fact: did you know that in
some states in America, the law forbids
bartenders from using their hands to add
slices of fruit to drinks?
17
A LEMON PESTLE
A fundamental device in Brazil
for a good lemon and vodka
caipiroska.
KNIFE AND
CHOPPING BOARD
These must be of good quality,
resistant and appropriate for
slicing fruit and vegetables.
WATER JUGS
Very clean mineral drinking
water in a glass jug will
always cause a good
impression. The bottles
themselves may also be used
if the establishment uses this
form of container.
OPENERS
for bottles, cans, and corks.
Today there are openers that
include all of these three
functions; however, it is best
to have each of these separate.
It is important that they
function well. Always have
more than one opener at hand.
AN ICE BUCKET
or basin, pail, bowl, or
any other container,
but that is spotless. You
must have a container
for ice cubes served
directly in the glass,
and one for the ice
to be used to prepare
the drinks. In either
case, cleanliness is
fundamental.
AN SCARCELY IMAGINE. SOME OF THE MORE BASIC ARE ESSENTIAL.
THESE INCLUDE:
IN PREPARING A DRINK,
A BARTENDER IS
STIMULATING FOUR
SENSES IN A HUMAN
BEING:
VISION: ALWAYS MIX
THE DRINK IN FULL
VIEW OF THE
CUSTOMER. SHOW
HIM THE DRINK IS
BEING MADE
EXCLUSIVELY FOR HIM
AND NO ONE ELSE.
TOUCH: THE WAY
YOU HOLD THE WINE
GLASS OR THE
COCKTAIL GLASS WILL
BE A SIGN OF
SOPHISTICATION AND
STYLE.
SMELL: THE
CUSTOMER WILL FIRST
BE AWARE OF THE
AROMA OR BOUQUET.
IF THE AROMA IS
GOOD, THE DRINK IS
BOUND TO TASTE
GOOD.
TASTE: LEARN HOW
TO ASSESS THE
FLAVOR OF THE
DRINK. DONT BE
AFRAID OF CRITICISM.
YOU MUST PRACTICE
A GREAT DEAL BEFORE
YOU ARE A GOOD
BARTENDER.
18
O ther i n d i spen sab l e to o l s:
ICE,ICE,AND MORE ICE EVER SO MUCH ICE!
Be sure, that the ice is from a good source, especially as regards the water
used. Ice should be colorless. In the event that a glass should break close to
the compartment,remove all of the ice and clean it all out.
PRACTICE THIS
WITH YOUR
TEAM: BLINDFOLD
YOUR COLLEAGUES.
PREPAREA DRINK AND
GIVEIT TO THEM WITH
NO ORNAMENTSAND
WITHOUT ANY
CONCERN ASTO
WHETHER THEGLASS
ISAPPROPRIATE.
REMOVETHE
BLINDFOLD AND SERVE
UP THESAMEDRINK,
THISTIMECOMPLETE
AND CORRECTLY. DO
THESAMEWITH THE
BAR SNACKS. NOTICE
THEDIFFERENCEIN
RESPONSE.
ICE,ICE,AND MORE ICE EVER SO MUCH ICE!
Remember the most important ingredient for a bar:
Decorating
For drinks, also, the norm is that the eyes are the first to enjoy
the flavor. It is true that some of the complements bring out the
flavor in a drink, but the final touch of a decoration in
good taste, will make the final product more attractive.
In the case of drinks that do not require
decorating, the basic rules for good serv-
ice are worth their weight in gold and are
enchanting to customers: use a dry glass,
spotlessly clean, and a napkin well fold-
ed. Always ask the customer how
many cubes of ice he would like.
a blender
jugs or glass bottles for
juices and mixtures to
be prepared beforehand
a salt cellar and sugar
dispenser,both practical and
functional
drinking straws (long and
short)
spoons of different sizes
a mixer glass
a fruit squeezer
a lemon squeezer
paper napkins
toothpicks and a toothpick
holder
saucers or bowls for bar
snacks
several dishcloths for wiping
with,all impeccably clean
19
TRY TO DELIVER THE
DRINKS AS SOON AS
POSSIBLE AFTER THE
ORDER HAS BEEN
PLACED. TEAM WORK
AND MUCH
ORGANIZATION ARE
NECESSARY.
CAREFUL!
DO NOT TRY AND BE
OVER-CREATIVE. TO
TRY TO SERVE A
MARGARITA IN A
DRAUGHT BEER GLASS
MAY BE SOMEWHAT
DISASTROUS.
ANTICIPATE THE
NEEDS OF THE
CLIENTS:
IF A NAPKIN IS DAMP
OR SOILED, EXCHANGE
IT FOR A NEW ONE: IF
A DRINK SPILLS OR A
GLASS BREAKS, YOU
MUST TAKE IMMEDIATE
ACTION.
G lasses, and mo re glasses, ever so many glasses!
Glasses come in all shapes and sizes,but these are indispensable:
And now its time for
A TUMBLER
POSSIBLY THE MOST
UNIVERSAL OF MODELS FOR
GLASSES. NORMALLY USED
FOR BEER, LONG DRINKS, ICED
TEA, GIN AND VODKA WITH
TONIC.
VOLUME: 290 TO 440 CC.
WINE GLASS
USED BOTH FOR WHITE WINE AND
RED WINE, THE MORE VERSATILE
MODEL FOR THIS TYPE OF GLASS HAS
A LONG STEM AND FULL BODY.
MAY ALSO BE USED FOR DRINKS
SUCH AS A DAQUIRI, VODKA AND
GIN TONIC, AND EVEN FOR BEER.
VOLUME: 290 TO 400 CC.
MEASURING CUP
USED FOR SERVING
PURE DOSES. MAY
ALSO BE USED AS A
DOSER.
VOLUME: 30 TO 60 CC.
SMALL TUMBLER
NORMALLY USED TO
SERVE DRINKS, BOTH
MIXED AND ON-THE-
ROCKS.
VOLUME: 177 TO 236 CC.
CHAMPAGNE GLASS
THIS MAY BE THE BEST KNOWN MODEL.
AN ELONGATED SHAPE ALLOWS
A DELIGHTFUL VISION OF THE
BUBBLES IN THE DRINK.
VOLUME: 177 TO 236 CC.
BRANDY GLASS
COMMONLY USED TO SERVE AFTER-
DINNER BRANDY OR PURE,
DISTILLED DRINKS. TO BE HELD IN
THE PALM OF THE HAND TO KEEP
THE BRANDY WARM. MAY BE
SUBSTITUTED BY A WINE GLASS.
VOLUME: 290 TO 440 CC.
A COCKTAIL GLASS
NORMALLY USED FOR
MARGARITAS, DRY MARTINIS
OR PURE COCKTAILS WITHOUT
MUCH MIX. ADDS A CERTAIN
CHARM TO ANY DRINK. HOLD
THE GLASS BY THE STEM SO
THAT THE DRINK WILL KEEP
ICED FOR LONGER.
VOLUME: 118 TO 236 CC.
20
THERE ARE NO
INFALLIBLE RECIPES FOR
HOWMANY OR HOW
MUCH DRINK A BAR
SHOULDCONTAIN.
HOWEVER, SOME ARE
BASIC ANDKNOWN
WORLDWIDE.
THE DRINKS
21
WHETHER YOU ARE
WORKING IN SO
PAULO, SALVADOR,
NEWYORK, LONDON
OR PARIS, YOU WILL
ALWAYS FINDTHE SAME
ORDERS: GIN TONIC,
BLOODY MARY,
BAILEYS ON THE
ROCKS, MARGARITA,
MANHATTAN, A
BRAZILIAN
CAIPIROSKA, FRUIT
COCKTAIL, OR
DAQUIRI, BUT TO
MENTION A FEW.
22
As a general rule, there are said to be three basic forms for
preparing a drink:
In this case, use the cocktail shaker or a
mixer glass. Here the basic rule is: practice as
much as you can to avoid accidents in front of the customers.
A drink must be swirled about or shaken so that it will mix quickly and stay
iced.Otherwise,the ice will melt and the drink will be tasteless.
When there are heavier ingredients such as sugar, cream or fruit pulp juice,
you will need strong firm wrists that will stand shaking the mixture quickly.
You may also use an electric mixer or a blender. Remember that, in this case,
the mixing time must be brief. It would be best to turn the machine on and
off in quick succession to prevent the mixing from getting out of control.
ALL DRY DRINKS
MUST BE STIRRED -
NEVER SWIRLED
ABOUT OR SHAKEN.
To
s
w
i
r
l
o
r
t
o
shake
.
.
.
A good dose of self-
assurance and presence are necessary for
this. Basically, fill the cocktail shaker or
cocktail glass half full with ice and then add
the other ingredients. Mix together using
the bar spoon until you feel the mixture is
cold and the ice is still there. Pour into
glass using the cocktail strainer.
In fact, many drinks that are stirred or mixed may
be put together in the glass itself.They are normal-
ly served directly in the customers glass, pure or
with ice; or in mixtures that can be made in front
of the client who indicates the amount of ingredi-
ents he would like. For instance, the amount of
seasoning in a Bloody Mary.
To
s
t
i
r
o
r
t
o
m
i
x
.
.
.
ALWAYS ADD THE
ICE FIRST AND
THEN THE DRINK.
NEVER PREPARE A
DRINK IN A
COCKTAIL SHAKER
USING SOFT
DRINKS OR
SPARKLING WATER -
ALL OF THE LIQUID
WILL BURST OUT
ALL OVER YOU.
Fina
l
e
f
f
e
c
ts
in th
e
g
lass
its
e
lf...
23
BEER, WAS KNOWN IN
ANCIENT EGYPT. THE
PRIESTS OF THE
PHARAOHS WERE THE
GUARDIANS OF THE
TECHNIQUE FOR
MAKING THE DRINK.
From country to country, the type of alcoholic beverage was dif-
ferent because of the ingredient utilized. In Africa, some of the
tribes used millet (a variety of maize with very small grains) to
produce beer. In Japan, fermented rice is still the raw materi-
al for sake rice wine. Mead was produced in England from
the fermentation of honey and water. Barley began to be
used, for brewing beer in England and in many other Euro-
pean countries such as Germany.
SO M E O F T H E H I ST O RY
There are no records of when humanity began to consume alcoholic bever-
ages,or of who might have invented them.There are records,however,to
show that all of the great civilizations from antiquity,were familiar with
some kind of alcoholic beverage.For instance,we know today that in
the year 4000 B.C..,Asian peoples were already familiar with wine and
knew how to produce it.The same is recorded for the year 1000 B.C.,in rela-
tion to the Egyptians,the Phoenicians,and the Chinese.The Greeks learned
from the Egyptians and later taught the Romans.
In all of these examples, the process
used is fermentation to transform
the ingredients utilized (fruit, grain,
etc. into ethylic alcohol or ethanol).
This process always produces car-
bon gas. In some cases, it is utilized
to add gas to drink such as in the
case of champagne and of beer.
Another chemical process con-
tributed to change this scenario:
distillation - a form of altering spe-
cific substances by means of heat
from fuels such as firewood, coal,
etc. The Scots and the Irish are
credited with this discovery. Hun-
dreds of years ago, they came to the
conclusion they could produce a
good strong drink by removing a
maximum of water from beer by
means of distillation. They named
this drink uisge beatha or usque-
baugh, that means water of life.This
word evolved to what we describe
today as whisky.
Since the nineteenth
century, with improved
distillation techniques,
it has been possible
to produce distilled
drinks that are more
neutral and of fine
quality.
ON WE GO!
THE MORE YOU LEARN ABOUT THE
DIFFERENT ALCOHOLIC BEVERAGES IN
EXISTENCE IN THE WORLD, HOW THEY
ARE MADE AND THEIR ALCOHOLIC
CONTENT, THE BETTER YOU WILL
PREPARE YOUR DRINKS.
24
There are different types known
internationally. Many are named
from their country of origin; others
by the basic ingredient utilized, or
according to the manufacturing
process.
We will find two different ways of
spelling the word in English:whiskey
and whisky. In general, we say that
the Americans and the Irish prefer
whiskey and the Scots and the
WH I SK Y
Canadians,whisky.
We write the word uisque in Brazil,
although English spelling is much in
use. The first qualitative difference
between the whiskies lies in the two
varieties known: straight (pure) and
blend (combined or mixed). Some
blends contain mixtures of malt
produced in different distilleries.
The Scots
Whisky made in Scotland - also
known worldwide as Scotch, uses
barley in its composition and is
found in three basic types according
to the raw material utilized: single
malt,single grain and blended.
Johnnie Walker Red Label is the
make of Scottish whisky that is
most sold worldwide and can be
found in over two hundred coun-
tries.
The story goes that John Walker,
the founder, noticed his customers
preference for specific types of
whisky and decided to blend
a selection of malts to pro-
duce whisky that would be
appreciated by the majority
of people. Hence, Old
Highland Scotch Whisky
the first make to be pro-
duced by the Walker fami-
ly. The sons later devel-
oped a whisky that is
milder, with more body to it and
unequaled in flavor.
The family of Johnnie Walker
brands also include: Black Label -
the 12-year-old whisky and the
oldest on the market, consisting of
over 40 malts, in particular Card-
hu; Gold Label was first produced
to commemorate the centennial
of the Walker family business,
aged for at least 18 years; and
Johnnie Walker Swing initially
launched for consumption on
sophisticated world cruises. It is
said that, 2 500 bottles of Swing
were consumed on one of these
voyages, lasting four days.
MOST CONSUMED IN THE WORLD
For your
information,
we include
the main
categories of
alcoholic
beverages
that are part
of a bar.
ALL DISTILLED
DRINKS ARE
PRODUCED
FROM
FERMENTED
DRINKS.
TO BE CONSIDERED
LEGITIMATE
SCOTCH WHISKY
MUST AGE FOR AT
LEAST THREE YEARS
IN OAK BARRELS.
WHISKY DOES NOT
AGE ANY FURTHER
ONCE IT IS
BOTTLED.
ONE OF THE
MOST
COMPLETE
WHISKY
MUSEUMS IS
LOCATED IN THE
CITY OF SO
PAULO AND IS
MENTIONED IN THE
GUINNESS BOOK
OF RECORDS.
THE COLLECTION
CONSISTS OF
3 165 BOTTLES
OF DIFFERENT
SCOTTISH
WHISKIES. THE
COLLECTION WAS
IDEALIZED,
EFFECTED AND IS
MAINTAINED BY
BRAZILIAN CLAIVE
VIDIZ . HE SAYS
THERE ARE THREE
DIFFERENT TYPES OF
GLASSES FROM
WHICH TO DRINK
THE VARIOUS TYPES
OF WHISKY.
25
FOR EVERYTASTE
Another make of blended Scotch
that is well known in Brazil is
J&B, also used in preparing
drinks such as Whisky Sour or
Tropical Scotch with the
following recipe:
TROPICAL SCOTCH
PLACE IN MIXER:
1 DOSE OF J&B WHISKY
PLENTY OF ICE
1 DOSE OF ORANGE LIQUEUR
THE ESSENCE OF 1/2 LEMON
1 TBSP OF SUGAR
STIR WELL AND SERVE
DECORATE TO TASTE.
Single malts are produced only with
barley in a double process of distilla-
tion. Grains are whiskeys distilled
from divers grains such as barley,
wheat, and maize. These are pro-
duced in enormous distilleries by
means of very modern industrial
processes. Blends are obtained from
a mix of single malts with grains
and are normally kept in ancient oak
barrels for at least three years.
The Irish
Less known in Brazil, Irish whiskies
use barley and other grains, similar
to those utilized in Scotland, as raw
materials. The mode of production
is also similar. To roast the grain,
however, the Irish use coal as a fuel
whereas the Scots use peat. Irish
whisky is distilled three times.
The Americans and
the Canadians
American whisky is known generi-
cally as bourbon the name of
the municipality where it is pro-
duced in the state of Kentucky,
United States. Its composition must
contain at least 51%of maize that,
with a process of storage in new
oak barrels, lends it a characteristic
flavor reminiscent of vanil-
la.Americans use rye and
barley.
Canadians are known for their
whisky based on maize, rye, and
barley. Stored in used bourbon
barrels, for at least three years,
bourbon whisky is mild and
very clear.
D
i
d yo
u
k
n
o
w
?
??
26
When first invented, gin was indicated as a diuretic. Of course, there is no
truth at all in this. Gin was originally manufactured from grain alcohol,
enriched with juniper and other spices such as coriander seed, almonds, etc..
This is the base of one of the most glamorous drinks in the world - Dry Mar-
tini - immortalized by the great Hollywood stars of the thirties. Gin is very
popular in Brazil also with ice,tonic water and lemon:a refreshing gin tonic.
The generic name originates from the French word Cognac, the name of a
region on the southern coast of France, famous for producing this type of
drink.Also known as brandy,it is distilled from grapes and other fruit pulp.
The name Cognac is protected by law and may only be used for products
manufactured in this region of France.When the drink is based on other fruit,
it will always be named so as to include the name of the fruit. For instance,
apple or pear. In Italy, we have Grappa. In Germany, Kirschwasser (that may be
translated as fruit water). Calvados (pronounced calvad) on an apple base
is also of French origin.The same in the case of Poire (pear in French).
A REAL BRANDY
GLASS IS IN THE
SHAPE OF A TULIP
AND NOT IN THE
SHAPE OF A
BALLOON, AS IS
USUAL.
ONE OF THE MOST
SOPHISTICATED
DRINKS IS A SUPER
DRY DRY MARTINI.
THE BASIC RECIPE
INCLUDES ONE PART
OF VERMOUTH TO
TEN PARTS OF GIN.
DONT FORGET TO
ADD TWO GREEN
OLIVES.
BRA N DY
G I N
Together with Tanqueray, one of the brands best
known internationally, is Gilbeys that originated
mid last century in the City of London, England.
Crude grain alcohol is distilled three
times to produce Gilbeys. In
maturing, angelica root and Indian bitter orange
peel are added in during the maturing process, in
addition to juniper. With an exclusive formula
according to sophisticated manufacturing
processes in the city, Gilbeys became known
as genuine London Dry Gin.
THE FAVORITES
BLOODY MARY IS
ONE OF THE MOST
FAMOUS DRINKS
A COMBINATION OF
TOMATO JUICE
SEASONED WITH
SALT, WORCESTER
SAUCE AND PEPPER
SAUCE AND VODKA.
DECORATE WITH A
SPRIG OF CELERY.
SOME CUSTOMERS
MAY PREFER A
BLOODY MARY
WITH GIN.
27
Vodka is said to have been the first form of alcoholic beverage known to man
when he tasted fermented fruit juice.There are records of the existence of a
drink of this type among the ancient Persians.However,although many believe
that vodka is originally from Poland,the credit goes to the Russians that called
it zhizenia voda, which means small water.Vodka was originally distilled from
rye, or barley or, even, from potatoes.A Russian professor in 1794 invented a
process of filtering using charcoal that made the drink very pure and neutral
in taste.Vodka is much appreciated today in the preparation of various sophis-
ticated drinks. In Brazil, the most famous is undoubtedly, the famous caipiros-
ka (see recipe below).
V O DK A
Smirnoff has been the leader in this class of
drink for a long while. Smirnoff is traditional,
pure, and neutral. The secret of its purity lies
in the combination of ingredients in a process
of filtering (over nine times) as well as in the
excellent grade of coal utilized. Smirnoff Vodka has been famous
since the days of the Russian Czars and is regarded as one of the
most traditional and pure drinks of its kind. It was distilled from
grain, with barley added into the composition. The brand was a
tremendous success among Brazilians who launched the famous
caipiroska, both the traditional made with lemon and that made
with tropical fruit.
CAIPIROSKA
INGREDIENTS
1 DOSE OF SMIRNOFF VODKA
1 LEMON CHOPPED
SUGAR AND ICE TO TASTE.
CRUSH THE LEMON AND THE SUGAR, ADD
SMIRNOFF VODKA AND ICE. SHAKE WELL AND
SERVE IN A GLASS DECORATED WITH A SLICE OF
LEMON.
FRUIT CAIPIROSKAS ARE MUCH ENJOYED IN
COUNTRIES SUCH AS BRAZIL WITH GREAT
HARVESTS OF FRUIT YEAR ROUND. IN
ADITION TO LEMON, TRY STRAWBERRY, OR
KIWI, SURINAM CHERRY OR STAR FRUIT, OR
PINEAPPLE, ETC. DECORATE WITH THE FRUIT
USED ORIGINALLY AS AN INGREDIENT OR
WITH APPROPRIATE ORNAMENTS.
TRADITIONAL
28
There are those who say that if the Spaniards
had not brought the process of distillation to
America, rum would never have been invented.
The truth is that this drink, typical of the
Caribbean is based on sugar cane as a raw mate-
rial.After it is distilled, it can attain 70%alcohol
and is stored in old oak barrels for at least a year
and takes on a slight tinge of gold. Rum became
famous during the war for the liberation of Cuba
when the famous Coca-Cola and rum mix
became known as Cuba Libre.
TROPICAL FLAVOR
Made from the best Caribbean rum,
Malibu is a pre-mix with coconut
pulp in its composition. It is popular the world
over. Please see a popular recipe below.
MALIBU AND PINEAPPLE
MIX THREE PARTS OF PINEAPPLE JUICE TO ONE OF MALIBU.
SHAKE WELL. SERVE IN A TALL TUMBLER WITH PLENTY OF ICE.
DECORATE TO TASTE.
It is said that liqueurs were originally invented as aphrodisiacs, a statement
that even today, has never been proved. These are sweet drinks, in general
with 2.5%sugar and that contain various plant, fruit and other ingredients to
bring out the flavor. In general, they are brightly colored.When creamy, they
are known as cream of mint,cream of chocolate,etc.
LI Q U EU R
RU M
BAILEYS
ON THE
ROCKS
PLACE THREE
LUMPS OF ICE IN A
LARGE WHISKY
TUMBLER AND ADD
50 ML OF BAILEYS.
MOST NATURAL
One of the liqueurs most sold in the world is
the Irish Baileys, almost always served on the
rocks (see recipe).
Success is also absolute in Brazil. Launched
in Ireland in 1974, it may be defined
as a natural combination of pure cream and Irish
whiskies with natural flavors of chocolate and vanilla,
with no conserver agents.
Please observe that, because of its exclusive formulation,
Baileys does not allow a mix with citrics and acids.
CREAMY LIQUEURS
CONTAIN A GREAT
DEAL OF SUGAR
THE INGREDIENT
RESPONSIBLE
FOR THEIR
CONSISTENCY
29
One of the oldest alcoholic beverages produced in the Americas, more pre-
cisely in Mexico. Genuine tequila is always labeled NOM (Official Mexican
Norms),a kind of quality seal from the Mexican government.
The name Tequila is the same as the Mexican city that made the drink famous.
The basic ingredient is the sap from mezcal, a plant of the aloe family of the
genus agave.
There are those who say that a bottle of true tequila contains a grub found
on the mezcal leaves, and that those who drink from the bottle will be prov-
ing their virility. Dont be fooled by this.There is no truth in this story. On the
contrary, the existence of any insect inside the bottle would be indicative of a
total absence of quality control in producing the drink.
The most Brazilian of all drinks.Distilled from sugar cane,cachaa is today the
drink that is most producd in all of the world (1.3 billion liters a year). In just
a few decades, cachaa became a symbol of all (that is) Brazilian here and
abroad.
As with the majority of aguardentes firewater it can also be aged in oak
barrels to improve the aroma and quality.
ACALIENTE DRINK
Jos Cuervo, first manufactured in 1795 is the
worlds favourate brand. The family includes:
Cuervo Blanco, stored for one month before it is
bottled; Cuervo Gold, aged in oak barrels for over a year; Cuervo
1800, regarded as the best in the world and must remain for at
least three years in oak casks. Jos Cuervo also produces
Margarita Mix, a prepared mixture with lemon, strawberry and
Moonlight flavors, the same quality as the tequila family (Please
see recipe).
CUERVO MARGARITA
MIX THE FOLLOWING INGREDIENTS IN
A BLENDER OR IN A COCKTAIL
SHAKER: 1 DOSE OF CUERVO SPECIAL
OR WHITE TEQUILA; 3 DOSES OF
LEMON MARGARITA MIX; CRUSHED
ICE. SERVE IN A LARGE GLASS.
LEMON MARGARITA MIX IS A PRE-
PREPARED MIX SPECIALLY FOR PRODUCING
MARGARITAS.
C A C H A A
T EQ U I LA
TEQUILA IS
NORMALLY
DISTILLED TWICE
OVER. IF IT
CONTAINS MORE
THAN 51% OF
FERMENTED
MEZCAL JUICE, IT
IS KNOWN AS
MEZCALINA.
30
To wine connoisseurs, there is a dictum that says: life is too short for bad
wine. Just because it would take all of a lifetime to talk about wine. No cause
for alarm. Just a small amount of information will be sufficient so that you can
venture into this terrain and sound plausible.Today many countries produce
wine of the best quality. In addition to France, Italy, Portugal, and Spain, the
Chilean, Argentinian and American (California), Australian and South African
wines are famous. Brazilian wines are also much in evidence. In Japan, sake is
wine made from rice not grapes and known worldwide.Very often, one
particular region famous for a specific quality of wine will become generic in
quality. For instance, Chablis is white wine produced in this region of France
and famous the world over. Many of the U.S. wines, for instance, are known as
Chablis,although they come from California.
As a drink, white wines are popular in Brazil because they are served chilled.
The way in which wine is kept is important. Wine bottles must always be
stored lying horizontally so that the cork is wet, in a dark cold place. It would
be well worth your while to talk to the sommeliers - the pro-
fessionals specialized in wines. Dont worry if, at first, they
sound too refined. Soon you will be in your element talking to
them.
WHY, ITS PORTUGUESE!
The Portuguese wine most popular
in Brazil is the Periquita wine. The
name comes directly from the region
where the first vines were planted
and later grafted to the vineyards of
grapes picked to produce this wine:
Cova da Periquita. Periquita is a red
wine of predominantly French
Castelo caste (type of grape),
combined with Espadeiro and
Monvedro. The wine is made
at a controlled temperature of
28C and is stored for eighteen
months in barrels of French oak.
The wine rests for some six
months after it is bottled, and
only then, goes onto the market.
WI N ES
THE COLOR OF WINE
HAS NOTHING TO
DO WITH THE TYPE
OF GRAPE UTILIZED,
BUT RATHER WITH
THE TIME THE GRAPES
WERE LEFT WITH
THE SKIN ON WHILE
FERMENTING.
TO START WITH, LEARN TO DECIPHER THE
INFORMATION ON THE LABELS OF THE
GOOD WINES.
THEY ARE BASICALLY CLASSIFIED AS RED, WHITE,
RESINATED, SPARKLING AND FORTIFIED, SUCH AS
PORT WINE.
WINESARE ALSO CLASSIFIED ACCORDING TO THE
REGION OF SOURCE, TYPE OF GRAPE USED AND
THE YEAR OF HARVEST. ALCOHOL RATING IN
GENERAL RANGES FROM 7 TO 14%.
THE BEST KNOWN VARIETIESACCORDING TO THE
TYPE OF GRAPE UTILIZED ARE: CABERNET
SAUVIGNON, MERLOT, PINOT NOIR,
CHARDONNAY, SAUVIGNON BLANC, AND
RIESLING.
ADRINK WITH
AN ENERGIZER
PLACE ONE DOSE OF J&B IN A TALL GLASS.
COMPLETE WITH ENERGIZERS.
ICE TO TASTE.
31
We are, at last, to discuss the most ancient alcoholic beverage
known to humanity, although wine-producers will say the same
about wine.Beer has not changed a great deal as to processing.It
is still a fermented drink using water and barley as basic ingredi-
ents. It is important to observe the validity because, different
from red wines, beer does not improve with time. Bottled or
canned, validity is on average six months.And in barrels, just one
month.
Beer is also most sensitive to temperature. It is best stored in a
cold place (preferably in a fridge) with no incidence of light. Basi-
cally, there are two types of beer: highly fermented with a higher
alcoholic rating and low fermentation with lower alcoholic rat-
ing.We can also classify them according to color and body: stout
is black, made with roasted malt: ale is red and full-bodied; and
lager and pilsener are clear and light.
Today, consumers are experiment-
ing with new ideas for drinks, mix-
ing energizers with vodka or
whisky. According to scientific evi-
dence, a combination of alcohol and
energizer drinks does no harm to
the health, provided it is in modera-
tion. Even though some believe that
drinks with energizers can keep
them apt to drive, we must discour-
age consumers who have drunk in
excess from driving after they
drink.
BEER
DRI N K S WI T H EN ERG I ZERS
THE BEST
AMONG
THE DARK
BEERS
Today, one of the most
famous brands in all of the
world is the Irish
Guinness, stout, dark, mild
and with a very delicate
taste. Alcoholic rating
is 4.2%
32
SOCIAL RESPONSIBILITY SOCIAL RESPONSIBILITY
A BARTENDER MAY
HAVE TO COPE WITH
DIFFICULT OR EVEN
EMBARRASSING
SITUATIONS. IT IS
ALWAYS EASIER TO
WORK WITH THE TEAM,
WITH GUIDANCE FROM
A MANAGER, TO SOLVE
THESE SITUATIONS.
THE LAWIS CLEAR
WHEN IT COMES TO
SELLING ALCOHOLIC
BEVERAGES TO
MINORS.
RESPONSIBILITY WITH
ALCOHOL IS PART OF
THE ATTRIBUTIONS OF
A BARTENDER, AS A
PROFESSIONAL ANDAS
A CITIZEN.
33
THE PROFESSION
OF A BARTENDER
DEMANDS
RESPONSIBILITY IN
DEALING WITH
ALCOHOLIC
BEVERAGES. THEY
ARE A PLEASURE TO
ADULTS PROVIDED
THEY ARE CONSUMED
IN MODERATION. A
BAR PROFESSIONAL
MUST BE TRAINEDTO
AVOIDSITUATIONS
OF ABUSE IN ALCOHOL
ANDNEVER SERVE
ALCOHOLIC
BEVERAGES TO
ANYONE UNDER AGE.
34
IF YOU ARE IN
DOUBT AS TO THE
AGE OF A CUSTOMER,
DO NOT HESITATE.
ASK AS CALMLY AND
POLITELY AS POSSIBLE.
EXPLAIN THAT YOU
MAY BE MISTAKEN,
BUT THAT IT IS AN
IMPORTANT LEGAL
ISSUE.
To sell alcoholic beverages to minors is a crime
under the Penal Law and in the Statutes on
Children and Adolescents. The penalty varies from
six months to two years imprisonment and the fine
may be to the amount of R$ 2.000,00 (October
2000 values)
As from 1985, the sale of alcoholic beverages is
prohibited on the main highways in Brazil. In
1999, the government of So Paulo reinforced this
norm and extended the ban to include all
roadways in the state of So Paulo.
The Brazilian Traffic Code specifies that a
concentration of 6 decigrams of alcohol per
liter of blood is proof that a driver is under
the influence and in a state of alcoholic
drunkenness.
The National Law on Drink, Number 8.918 of July
14, 1994, in the chapter On the Control of
Drink, specifies that:
Material and equipment employed in the
production, preparation, manipulation, processing,
packaging and transportation of drink shall comply
with sanitary and hygiene requirements.
We can start by thinking like this: a bar professional deals with alcoholic bev-
erages on a daily basis.The first step is to be familiar with what the legislation
has to say about this.
In Brazil, legislation on how bars, restaurants, and nightclubs operate varies
from city to city; it is best to ask your boss. Some of these, however, are very
clear:
THE LEGISLATION
Honesty, responsibility, and ethics are words that may easily be meaningless if
we do not realize, in a very practical way, how they apply to our work envi-
ronment and,in fact,to our lives.
Alcohol is a substance that affects the way in which our brain and our body as
a whole function. Many believe that alcohol is a stimulant. In fact, it acts in
quite the opposite way, and causes people to slow down the pace, as you
might say. Consumed in moderation, alcohol is, in fact, relaxing and can lead
people to feel greater ease in expressing what they think or what they feel.
This is more a result of a social situation, relaxing, among friends, than
because of the substance in itself.
The substance in itself - alcohol utilized in drink - is scientifically known as
ethanol and is produced by distilling grain (such as crushed malt in the case of
whisky or grains for vodka), or plants such as sugarcane (for cachaa, for
instance) or by fermentation (as with grapes that produce wine if fermented).
Alcohol is a colorless liquid. Color in alcoholic beverages comes from certain
components of malt, or by adding other products in the producing process. It
is important to realize that:
ALCOHOL
Several impo rtant co mparative studies o n the effects o f
different types o f drink have sho wn that there is no difference
between beer, wine, o r distilled drink. I f co nsumed in
mo deratio n, the benefits will be the same. Differences as to the effect
o n the health are pro bably asso ciated to the standard o f co nsumptio n
o f alco ho lic beverages such as, fo r instance, drinking while yo u eat.
For instance, when you have one or two drinks socially in a bar with friends...
What is the first effect you are aware of?
You will probably feel more relaxed,and you may find it easier to keep a conver-
sation going.In fact,you may possibly say things you would never voice were you
not drinking.
This is the effect produced by alcohol. It will make you less inhibited, more will-
ing to show your feelings.You may feel you are the life and soul of the party.
However, this feeling may also be dangerous. It may make you feel fit for any-
thing - and this can result in accidents such as driving a car at speed, among
other things.
Excessive intake of alcohol affects the
function of the brain and of the body.
T h e k ey wo r d i s M O D ER A T I O N
IF A PERSON DRINKS
TO EXCESS AND
CANNOT STOP, IN A
SHORT TIME HE MAY
BE UNCONSCIOUS,
AND MAY EVEN DIE.
THIS PROCESS IS
KNOWN AS
ALCOHOLIC
POISONING.
35
36
As a bar professional,always abide by this rule:
YOU WILL FIND
AN INDICATION
ON THE ALCOHOL
CONTENT OF
DRINK ON THE
LABEL.
Never, but really, never, give an alcoholic
beverage to someone in a drunken state.
Each type of drink contains a different amount of alcohol in its composi-
tion. The table below indicates the amount of alcohol content for some of the
drinks more popular to Brazilian taste.
PROPORTION OF ALCOHOL IN DRINK
Drink % alcohol
Beer 3,5 a 6
Table wine 10 a 14
Cider 5 a 6
Champagne 10 a 15
Port wine 20
Drink % alcohol
Madeira wine 19 a 34
Cachaa 38 a 53
Whisky 40 a 50
Brandy 45 a 48
Vodka 37,5 a 40
F
O
N
T
E
:
G
R
E
A

G
r
u
p
o

I
n
t
e
r
d
i
s
c
i
p
l
i
n
a
r

d
e

E
s
t
u
d
o
s

d
o

l
c
o
o
l

e

D
r
o
g
a
s

d
o

H
C
/
S
P
heightened facial color,euphoria;
reduced motor coordination and reflexes;
slow,dragged,long drawn-out speech;
tone of voice louder than usual;
double vision;
memory loss;
unstable moods,feeling sick,vomiting;
drowsiness;
and,in more abusive cases,respiratory insufficiency,
coma,and even death.
As a bartender, you must be alert to some of the signs that show someone is
beginning to get drunk. Learn to look out for the physical changes in anyone
who orders one drink,then another,and then another...
The most common symptoms include:
Heavy drinkers often refer to liver complaints. Do you know why? Because
the liver acts as a kind of filter.And like any other filter, at a given moment, it
may be very dirty and clog up.
A person who regularly indulges in drinking to excess, will inevitably be sub-
ject to health problems. On the other hand, to drink moderately may con-
tribute to reduce risk of heart disease.
37
DRINK AND DRIVING
Dri n ki n g i s d an gero us. I t i s
safer fo r custo mers to l eave i n
a taxi o r to ask fo r a l i ft.
As a bar professional, you must be alert and try your best to see to it that
customers will not drive in a drunken state. In the United States, for instance,
various cities have extremely strict laws on the subject. If a person drinks
overmuch in one particular establishment, and suffers an accident when he
leaves, the bartender may also be regarded as co-responsible together with
the owner.He/she may even lose his license to practice.
Recommend that your boss put up this statement in the back bar:
N weight and sex;
N metabolism;
N amount of food ingested before
starting to drink;
N level of tolerance for alcoholic
beverages;
N rate of intake - the faster a person
drinks, the more his body will
absorb the alcohol.
Once the alcohol is in the
bloodstream, there is no drink that
will interfere with its effects.
Although alcohol concen-
trates rapidly in the blood-
stream, it takes a long time
to eliminate. The body will
take, on average, one hour
to eliminate one dose of
alcoholic beverage.
THE LIMIT FOR WOMEN
OF ALCOHOLIC
BEVERAGES IS, BY AND
LARGE, LOWER THAN
THAT FOR MEN. THAT IS
SO BECAUSE THEY HAVE
LESS FAT AND LESS
WATER IN THE BODY SO
THAT THE
CONCENTRATION OF
ALCOHOL PER LITER OF
BLOOD IS GREATER.
It is very difficult to establish a limit in relation to the amount of drink that
a person may ingest before he feels drunk, and depends on various factors.
For instance:
38
What can you do to prevent
someone from drinking and
driving?
Always have non-alcoholic
cocktails,soft drinks and mainly
water - a great deal of water - at
hand.
Taxi telephone numbers should
be close to the public telephones
with warnings about the dangers
of drunken driving.If necessary,
call a taxi for the client.
To offer something to eat is one
good way to help a client to drink
moderately.
Behavior that is harmful in
traffic,precipitated by excessive
intake of alcoholic beverages:
excessive speed;
risky maneuvers;
errors through estimating
distances incorrectly;
visual errors with lapses in
steering;
errors resulting from
undue/delayed reactions.
Do
no
t
be
l
i
e
v
e
in
p
o
p
u
l
a
r
say
i
n
g
o
r
h
o
me
r
e
m
e
d
i
e
s
. So
b
e
r
e
a
d
y
to
h
e
l
p
It is truly impossible to define the exact doses of alcohol that an adult may
consume before driving, for, as we have shown previously, each persons toler-
ance to alcohol depends on a series of factors.
Normally, if an adult of average weight has a dose of whisky, vodka, or other
spirit or, as a glass and a half of wine, or one can and a half of beer - approxi-
mately 22.5ml of alcohol, we may state, for sure, that he/she is very close to
the alcohol limit to be able to drive a car. It is best to stop drinking before
reaching the limit.
A considerable number of traffic accidents occur because a driver will con-
sume alcohol in excess before driving. However, incredible as it may seem, a
number of people are unaware of the fact that it is illegal to drive with more
than a modest amount of alcohol in the bloodstream.
I n Brazi l , b y l aw, the l i mi t o f al co ho l i n the b l o o d stream o f a
perso n who i s d ri vi n g may n o t exceed 6 0 ml per l i ter o f b l o o d o r,
i n o ther wo rd s, 0 .0 6 % o f al co ho l per l i ter o f b l o o d .
A PERSON NEED NOT
BE COMPLETELY
DRUNK TO CAUSE A
TRAFFIC ACCIDENT.
DEPENDING ON THE
CASE, IT TAKES TWO
OR THREE DRINKS TO
LOSE INHIBITION,
FEEL MORE RELAXED
AND/OR
COURAGEOUS.
DO NOT ENCOURAGE
MIXING ALCOHOLIC
BEVERAGES AND
COMPETITIONS
BETWEEN CLIENTS TO
SEE WHO IS CAPABLE
OF DRINKING MORE..
THE RULES OF THE BAR
Ask your boss what the house rules are. Every bar has norms, for instance, on opening
hours, on what to do should there be some disturbance, etc.
THE RIGHT ENVIRONMENT
As a bar professional, you should contribute so that the atmosphere in the bar is
always pleasing. Watch for volume of sound, lighting, the faces of the customers and,
mainly, how your staff is working. Special care must be devoted to cleanliness and hygiene
of the environment.
WATCH OUT FOR:
Bad language said out loud, forming disorderly groups, irritated customers looking in
one same direction, unexpected silence, or the sound of broken glass.
ANTICIPATE THE PROBLEMS
Should a customer, for any reason, not be satisfied with the services rendered:
Be well-mannered;
Listen to the complaint, without interrupting the person who is talking;
Try to understand the point of view of the person who is complaining. You can start
by answering: I know how much this has upset you...
Show you listened to the complaint in earnest;
If necessary, call the boss;
Always remember to apologize for what occurred.
39
FACING UP TO AWKWARD SITUATIONS
Some recommendations may assist
you in this task. A good bartender
should face these situations without
generating embarrassment or creat-
ing a stir. It is essential to be dis-
crete, to be helpful and, also, to ren-
der high quality service. All of this
can help you to avoid a tense
atmosphere.
Be alert to what is going on around
you and see to it that the cus-
tomers are satisfied. There are
three things that customers do not
like:
to feel they are being ignored;
not to be served when it is their
turn;
staff in a bad mood or rude
Never forget that you work as a team. So always ask for help when necessary.
All in all, for any delicate situation, there are measures of a practical nature
that may assist you a great deal,namely:
REMEMBER:
HOWEVERUNFAIR
THESITUATION MAY
SEEM, THE
CUSTOMERIS
ALWAYSRIGHT.
1
2
3
4
Finally, and no less important,
SOME OF THE THINGS YOU SHOULD NOTDO:
Never blame the manager or any member of the team;
Never try and justify your actions or offer complicated explanations for situations;
Never lose control.
40
AND IF TEMPERS RUN HIGH?
Many conflicts can be avoided if you can identify some signs of animosity.
Experienced bartenders know that it is easier to prevent trouble from hap-
pening than to try to solve problems later.
If this occurs in your bar,watch it:
Keep calm;
Do not lose your patience;
Be understanding;
Ask your boss and colleagues to solve the problem:
eam work always produces the best outcome.
BE ALERT TO
CHANGES IN BEHAVIOR
INDICATIVE THAT
SOMEONE IS DRINKING
TO EXCESS.
A PERSON WHO IS
OVER-REACTING,
EXHAUSTED, OR UNDER
STRESS WILL FEEL THE
EFFECTS OF DRINK
MORE RAPIDLY.
There are some situations in which a bartender must be more diplomatic. For
instance, in front of customers who are minors or with customers who have
made a nuisance of themselves through drinking to excess.This is not easy to
do and requires diplomacy. How can you refuse to serve more drinks without
causing a conflict?
Always be well-mannered.It is a good idea to begin with:
I am sorry,but...
Try and use a reason of a legal nature or of professional responsibility.
For example:It is against the law to serve drinks to anyone who can-
not prove he/she is of age.
Always end with positive action. For instance:...but I can call a taxi;
... but you can come back tomorrow with you ID card, and there will
be no trouble;...can I bring you some coffee...
KNOWWHEN TO SAY NO.
5
BEWARE OF
FINGERS POINTING
GESTICULATING
HANDS
CLOSED FISTS
VOICES THAT ARE
OVERLY LOUD
INVASION OF
SOMEBODYS
PHYSICAL SPACE
TAKE IT EASY: If you start to polish the glasses or initiate any other
activity in a place with problems, your presence may have a calming
influence.
BE DIRECT: It is possible to get around a situation by speaking directly
to the persons involved. This works better if the customers are known
to you. In many cases, it is enough to ask a
question like: Everything OK here?
CAREFUL WITH BODY LANGUAGE: Take
care that your behavior and gestures are not
misunderstood as aggressive. Be alert to
your tone of voice and your movements.
And KEEP CALM.
41
At these times,if you must intervene,remember:
The alcoholic beverages industry has proved itself an important
partner in teaching habits in drinking with responsibility. In the
U.S. and in Europe in many bars, we can see posters with
responsible and goodhumored messages.
For instance:
RESPONSIBLE PARTNERSHIPS
Drink in a responsible way as usual.
Never drink and drive.
Class requires you drink in moderation.
You know how to drink in a responsible way, isnt that so?
As with everything else thats good, drink vodka with energizers in moderation.
42
Always be the best; do all you can with love and devotion.
Always be well turned out. Your hands and your fingernails are consistently
observed. Make sure they are clean!
Smile and be charming - but without exaggeration.
NEVER ARGUE WITH YOUR CUSTOMERS.
Never turn your back on the customers. The first 10 seconds are decisive for the
impression your bar will make.
Always use a tray to serve with.
Work in silence and always prepare the drinks facing the customers.
Your bar should be spick and span, shining bright.
Everything must be in its place.
Be alert to the customers needs.
Use clean glasses and never touch the edge of the glass with your fingers.
Never let the customers wait.
When you prepare the drinks, always use a measuring glass to
determine the amounts.
Help your colleagues at work.
practice,
p
r
a
c
t
i
c
e
,
p
r
a
c
t
i
c
e
,
a
n
d
p
ra
c
tic
e
.
This is the only way to become a self-assured successful bar professional.
Dont forget:practice makes perfect.
Some recommendations that are worth remembering:
And so we are at the end of this handbook. It was compiled with only one
intention in mind, namely, to help you to become one of the best bartenders
in the world.Add your talent to your will to succeed. Could there be a better
recipe? Shake up your future, add a sprig of green for hope, and have fun on
the job! And,finally,the most important recommendation :
C O N C LU SI O N
43
BIBLIOGRAPHY
Edition, production and photolytes:
Proposta Editorial
Rua dosPinheiros, 20 - 2 andar
CEP 05422-000 - So Paulo - SP
Telephone: ( 11) 3061-2046
Edition and GraphicProject
Beth Lima
Mtb - 19.254/SP
Research and Reports
Gonalo Jr.
Diagramming
Adenize Luiza de O liveira
Ilustrations
Flvio Del Carlo
Photos
Franklin Nolla
UDV File ( Photographsof drinks) .
PACHECO, Aristides de Oliveira - Manual do Bar - Srie Apontamentos:
Hotelaria.Editora SENAC,So Paulo,1996.
JUNQUEIRA, L. O Livro de Ouro de Coquetis,Aperitivos e Bebidas. Rio
de Janeiro,Technoprint,s.d.
The Official Harvard Student Agencies - The Harvard Bartending Course,
third edition,St.Martins Griffin Edition,1999.
Guia do Bartender - Bartenders Association,Denmark.
TIPS Training Program - Trainer Supplement, developed by the Health Edu-
cation Foundation of Washington,D.C.,1998.
Bartender Operating Standards - CoBAR, UDV Company Bar and Centre
of Excellence.
DIAGEO - Cdigo de Marketing de Bebidas Alcolicas.
DIAGEO - Bebidas Alcolicas:Guia para os Funcionrios.
Sites visited:
Escola Paulista de Medicina - www.epm.br/psico
Grupo Interdisciplinar de Estudos de lcool e Drogas (GREA) - www.usp.br/medicina/grea
www.gettips.com - an important source of information on U.S. legislation on alcoholic beverages
and safe responsible action for bar professionals.
www.madd.org - site on legislation and safety in relation to alcoholic beverages in the U.S.
www.bartender.com - site for the U.S. magazine Bartender Magazine.
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