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This document provides information on bartending skills and responsibilities. It covers topics like bar organization and roles, wine presentation, drink preparation steps, cleaning procedures, and test questions. Key responsibilities of bartenders include preparing and serving drinks properly, maintaining cleanliness and organization, and handling customers respectfully. Proper training and attention to safety, sanitation and quality of service are important for bartending.
This document provides information on bartending skills and responsibilities. It covers topics like bar organization and roles, wine presentation, drink preparation steps, cleaning procedures, and test questions. Key responsibilities of bartenders include preparing and serving drinks properly, maintaining cleanliness and organization, and handling customers respectfully. Proper training and attention to safety, sanitation and quality of service are important for bartending.
This document provides information on bartending skills and responsibilities. It covers topics like bar organization and roles, wine presentation, drink preparation steps, cleaning procedures, and test questions. Key responsibilities of bartenders include preparing and serving drinks properly, maintaining cleanliness and organization, and handling customers respectfully. Proper training and attention to safety, sanitation and quality of service are important for bartending.
If you want to merchandise your premium brand of liquor where is
the appropriate part of the bar? BACK BAR BAR SERVICE – is an industry comprising of establishment or business 13. What are the things to prepare if the customer ordered a bottle of that offers primarily beverages, food and sometimes entertainment or wine? WINE GLASS, CORK SCREW, ICE BUCKET, TABLE NAPKIN other services. 14. An electrical bin that can maintain the solidity of ice? ICE BIN BAR SERVICE DEPARTMENT – is the art of presenting wines, mixing 15. If a customer ordered a scotch without specifying any brand, you will distilled spirits (liquor & liqueur), cocktail drink, non-alcoholic beverages serve what? POURING BRAND – CHEAPEST SCOTCH THABT IS ALREADY (mocktail), merchandising and quality service. OPENNED BAR ORGANIZATION 16. If the customer ordered a martini cocktail with a twist of lemon, the 1. BAR MANAGER – in-charge in all preparation of the staff and the twist of lemon is called? GARBAGE/GARNISH operation. 17. what is the 1st thing to do if the customer wants to pay his bill? 2. BAR CAPTAIN/SUPERVISOR – in charge in monitoring of he staff and PRESENT THE CHECK/RECEIPT the operation. 18. How to take order effectively with the group of customer? So you 3. BARTENDER/DRESS – in charge in preparing and pouring, serving the would not overlook/forget their order? Writing down and repeat orders drinks of customer. 19. To serve the customer to a readily mix drink, the drink is served in a 4. BARISTA – in charge in preparing coffee concoction highball glass it should be served with what? STRAW 5. BAR RECEPTIONIST – in charge in receiving and entertaining costumer 20. If a customer ordered a Crème de Menthe frappe, the crème de 6. BAR SERVER – the one who serves the prepared drinks menthe should be served with? SERVED OVER THE CRUSHED ICE 7. BAR BACK/BARBOY – assistant of bartender or serves a runner. 21. Four types of cocktails; 1. BLENDED; 2. STIR; 3. SHAKEN 4. BUILD 8. WINE STEWARD/SOMMELIER – responsible for for presenting and 22. This is one factor that influenced the behavioural intoxication. RATE serving wine. OF ALCOHOL CONSUMPTION 23. What are the best ways to deal with costumer drinking alcohol IN PRESENTING WINE beverage to slow down the alcohol content? a. BRAND – WINE a. SUGGESTING FOODS WHEN DRINKING ALCOHOL BEVERAGES b. VINTAGE/YEAR FERMENTED b. UPSELLING PREMIUM BRAND c. ALCOHOL CONTENT/PROOF c. SELLING A STRAIGHT DRINK WITH WATER ON THE SIDE d. VOLUME CONTENT note: FOOD & WATER can dilute alcohol e. TYPES OF WINE 24. How will you handle an intoxicated customer who is annoying other customer? REPORT TO THE SUPERVISOR EXAPLE OF WINE SERVING 25. Enclosing the bar operation, all mechanical equipment are turn off Good morning! I’m __________ your wine sommelier for today, except? REFRIGERATOR/CHILLER you’ve ordered a (Brand of Wine) ________ Red wine, it was fermented 26. To count the available stock and record its consumption at the end of since ________ (year), ________ (volume content), and it has ______ the operation the bartender should do what? (alcoholic proof). 27. In order to replenish consumed stock during the operation upon closing the bar operation, the bartender should? PREPARE A QUESTIONARES: REQUISITION FORM/SLIP 1. How do you clean the bar? CLEAN AS YOU GO 28. What is the proper way of cleaning a pourer or stopper to avoid odor 2. When is the best time to dust bar stool? BEFORE OPENNING OPERATION accumulation after using it? POURER/STOPPER 3. In order to maintain the cleanliness of cabinet storage, you should? 29. What is the liquor In Cuba Libre? RHUM CLEAN AND DRY STORAGE AREA EVERYTIME (at all time) 30. Liquor used in rusty nail? WHISKEY – BOURBON 4. An area where you can keep your stock in order to maintain sanitary 31. it is used to produce a liqueur in pouring> STOPPER/ POURER conditions and practices. BAR STORAGE 32. Tool used in open a wine bottle. CORK SCREW 5. How to maintain bar tools shiny? WASH & DRY – WASH THEM WITH 33 IS a s without alcohol while APPROPRIATE CLEANING AGENT AND WIPE WITH DRY CLOTHE 6. What cleaning materials used to dry the floor? MOP 7. What is the receptacle for waste materials? TRASH CAN/WASTE DUMP 8. This is a small essential tool use to drain or dry glasses? DRAIN BOARD 9. What appropriate cleaning agent for washing glasses? UNSCENTED LIQUID SOAP 10. How do you put the glasses according to sanitary hygiene and practice? UPSIDE DOWN POSITION 11. When setting up a alcoholic drink, the appropriate area to place fast moving items is in the? SPEED RAIL