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Documente Cultură
WHAT IS A BAR?
A Bar is a place (area) where drinks are mixed and serve to
customer and fill server order,
A place for relaxation.
It is also a control center in which record is kept of the stock on
hand, the drinks poured and their sales value.
COCKTAIL BAR
Is recognized as a rendezvous and meeting place with its high
standard of service and the ability of the bartender to provide
almost any drinks or mixed drink the guest may desire.
BAR DESIGN
Cocktail bars are governed by certain legal requirements regarding
space, storage and hygiene. Bars vary widely according to their location,
size and function, so not all these amenities can be regarded as standard.
However, there are certain consideration affecting all bars where some
standardization is desirable:
1. SPACE
2. SERVICE AREA
3. PLUMBING
4. REFRIGERATION
5. STORAGE
6. ELECTRICITY
7. BAR COUNTER
8. FLOORING
1. SPACE
There should be sufficient room behind the bar counter for the
bartender to move about when his bar is busy. The ideal distance
between the back of the bar counter and the cupboard is 100 125
cm or about 3 4 ft.
2. SERVICE AREA
This will vary according to the type of business that the bar is
expected to attract. There should be a firm horizontal surface for
preparing drinks and cutting fruits.
3. PLUMBING
All bars should have at least two ( 2 ) sinks, the wash sink and the
ice sink. Proper plumbing must be ensured to facilitate the drainage
system. All sinks should be of stainless steel to be made more
durable.
4. REFRIGERATION
Refrigeration should be part of any bar. Maintenance of the fridge is
important to keep perishable stocks fresh. Regular defrosting is an
essential care to keep it cool.
5. STORAGE
The storeroom, containing ample reserve stock is best sited
adjacent to the bar. It is important that sufficient store space is
available to house the stock required for daily business.
6. ELECTRICITY
As many electric machines such as electric blender and mixers are
now used in cocktail bars, a plentiful supply of power points is
essential. Power points are best sited in the area above the
working surfaces and below the bar counter, but well kept away
from the water.
7. BAR COUNTER
The recommended height is approximately 100 cm or about 3 ft
and no wider than 60 ft. The surface should be of a material that is
easy to clean and resistant to stains. A padded front of the counter
and a foot rail contribute to the comfort of customers.
8. FLOORING
The best material for the floor is one that is easily sponge-mopped
dry and is a slip resistant as possible.
BASIC PARTS OF THE BAR
1. FRONT BAR
2. BACK BAR
3. UNDER BAR
THE FRONT BAR
Is the counter area of the bar, where customers order their drinks.
THE BACK BAR
Is an area where bottles of liquors and rows of sparkling glassware
are displayed. It is a good place to display call brands as a subtle
forms of merchandising and for some display equipment.
THE UNDERBAR
It is the heart of the entire bar operation and deserves the most
careful attention. In its space are the equipments and supplies for the
products you are selling.
THE
UNDERBAR
PERMANENT BAR (STAND-UP BAR) Types of Bar
Is a bar that forms an integral part of the interior design and
decoration of the outlet. It has the three basic parts of the bar.. It
serves directly to the customer at the bar, and likewise filled drinks
order brought by the servers.
SERVICE BAR
Refers to a bar that pours for table service ONLY, usually in
conjunction with food service. It does not serve the customers
directly but deals only with filling drinks orders brought by the
servers. Sometimes, it is part of the dining room but more often it is
out of sight.
MOBILE BAR / PORTABLE BAR
Refers to a bar that is movable, can be transferred from one place to
another. It is usually provided for parties and special function such as
in banquet and catering
THE BAR SERVICE BRIGADE ( HOTEL SET UP )
BAR MANAGER OR
SUPERVISOR
BAR CAPTAIN
BAR
BARTENDER RECEPTIONIST
BAR BOY
THE BAR SERVICE BRIGADE ( RESTAURANT OR BAR SET
UP )
BARTENDER
BAR RECEPTIONIST
BAR BOY
BAR MANAGER / SUPERVISOR
Basic Function:
Plans, directs, monitors the set up and delivery of service in the bar,
insuring that service standards are consistently complied with.
Specific Duties:
In consultation with superior, establishes sales forecast and sales
strategies and gimmicks.
Assist in the design and preparation of drink of the month and other
special items.
Prepares staff work schedule and assignments.
Conducts daily briefing and inspection of grooming among his staff.
Supervises mis-en-place preparation, checks availability of par
stocks.
Oversees the set up of bar and bar tables.
Monitor the delivery of bar service and the preparations of drinks.
Closely coordinates with his/her superior regarding the requirements
and operational problems of the bar, including availability and
schedule of entertainers or performers.
Assist in order taking and service during peak hours.
Monitors the consumption and utilization of supplies and takes
measures to control losses and wasteful consumptions.
Reviews and signs bar requisition that is prepared by the bartender.
Supervises daily stock inventory and submits inventory report to
superior.
Prepares and submits reports and documents that are required y
management i.e. critical incidents report, bar stock inventory, etc
Attends to guest complaints and requests.
Ensures guest satisfaction, solicits feedbacks from them regarding
the service and beverage/food and attends to their needs and
concerns.
Conducts corrective interviews among erring personnel, prepares
misconduct report as needed.
Trains and coaches staff regarding service procedures and bar
policies.
Conducts performance evaluation of subordinates and trainees.
BARTENDER
Basic Function:
Prepares/mixes alcoholic and non-alcoholic beverages according to
prescribed standards.
Specific Duties:
Prepares or mixes drinks following the standard recipes.
Sets up the bar
Takes charge of storage of beverages and bar supplies.
Makes reports on beverage sales and spoilage.
Takes inventory of beverage consumption as well as losses.
Sees to it that the bar is properly stocked, clean and well
maintained.
Attends to customer needs, requests and complaints at the bar
counter.
Pushes the sales of wines and other beverage items.
Checks availability of bar stocks and makes requisitions when
needed.
Serves drinks from the bar counter.
BARBOY
Basic Function:
Act as a runner and helper at the bar.
Specific Duties:
Assist the bartender in mis-en-place preparation and bar set up.
Looks after the upkeep of the bar area.
Assist in clearing soiled glasses, empty bottles, other bar items.
May assist in serving drinks to guests
May assist bartender in mixing and preparing drinks.
Assist in the storage and safekeeping of bar stocks and supplies.
Performs errand functions for the bar.
BAR WAITER AND BAR ATTENDANT
Basic Function:
Takes and serves beverage orders according to the prescribed
standards of service.
Specific Duties:
Looks after the necessary preparations before the start of the
operation
Wipes/prepares the necessary containers, glasses, napkins, trays,
other supplies
Refills shakers and other condiments
Checks and re-stocks the service station and sees to it that the par
stock is maintained
Sets up the table
Studies the drink list and familiarizes himself with the drink of the
month, outlet specialties as well as out of stocks items and undertakes
suggestive selling
Takes and serves beverage and food orders
Places and picks up beverage orders from the bar, food order from the
kitchen
Assist in welcoming and seating the guests.
Attends to guest inquiries, request and complaints
BAR RECEPTIONIST
Basic Function:
Welcomes and greets customers at the entrance and escorts them
to their tables.
Specific Duties:
Receives the guests, welcomes and greets them and escorts them
to their assigned or chosen tables.
Attends to reservations and inquiries over the phone and places
reservation signs on the assigned tables.
Maintains and fills logbooks/reservations book with the necessary
information and keeps all reservation signs in place.
Assist in maintaining order and cleanliness in the bar.
Assist in the preparation of the mis-en-place before the start of the
operations.
Monitors movement in the outlet and reports to captain any
unusual incident or suspicious persons noted.
Attends to guest inquiries, requests and complaints.
SOMMELIER / WINE STEWARD
is a trained and
knowledgeablewine
professional, normally
working in finerestaurants,
who specializes in all aspects
of wine service as well
aswine and food pairing.
The role is more specialized
and informed than that of a
wine waiter.
Always wash and dry your hands frequently especially after contact with
citrus fruits and juices.
Always keep your uniform clean and well pressed.
Always be tidy, clean and diplomatic.
Take good care of your hands especially your fingernails as these
are always in views. Keep fingernails short.
It is not allowed to smoke or drink and eat while working behind
a bar.
Do not pop the cork when opening champagne.
Make sure bar glasses are spotlessly clean.
Hold tumbler glass by the base and stemmed glass by the stem.
Do not touch ice with bare hands use ice scooper.
Always wash bar equipment like cocktail shakers and strainers after
every used even between drinks.
Always be equipped with a pen, lighter, wine cork screw,
bottle/can opener and white wiping towel.
Dont dump glasses in sink.
Always practice CLEAN AS YOU GO when working in a bar.
THE BARTENDER
The central figure in any beverage operation is the
BARTENDER, who is a salesperson, entertainer,
mixologist, psychologist. Bartenders main function
is to mix and serve drinks for patrons at the bar or
to pour drinks for table customers serve by waiters
and waitresses, role of a of custodian and
caretaker. Responsibilities include recording each
drink sale, washing glassware and utensils,
maintaining a clean and orderly bar. Has a pleasing
appearance and pleasant personality are essential.
BAR TOOLS, EQUIPMENT & GLASSES
JIGGER
A standard measuring device used to measure
out alcoholic beverages (liquors)for cocktails,
highballs and other mixes (usual measurement 1 oz. and 1 oz.).
There are two kinds of jigger :
the heavy glass and the double ended
stainless steel jigger.
POURER (STOPPER)
A device fitted into the neck of the beverage bottle,
so constructed that it reduce the rate of flow to a
predictable and controllable amount. It is used to
an open bottle which are oftenly used.
MIXING GLASS
A heavy glass container in which drink ingredients
are stirred together with ice and strained into a serving glass.
SHAKER
A device in which ingredients are shaken together with ice.
It is used for cocktails which ingredients does not mix readily with spirits
(egg, cream, sugar and sometimes fruit juices).
BAR STRAINER
Basically a round wire spring on a handle,
which fits on top of the shaker or mixing glass. I
t has ears that fit over the rim to keep it on position.
BAR SPOON
A shallow stainless steel spoon having a long
handle with a twisted shaft and either a flat muddler
end or garnish fork end typically 10 to 11 inches long.
The bowl equals 1 teaspoon. Bar spoon is use for
stirring drinks. Oftentimes, the other end has a fork
design which are use to pick garniture.
ICE SCOOP
As it names implies, an implement for
scooping ice from the ice bin.
ICE TONG
A device design to handle
cube of ice at a time.
MUDDLER
A wooden tool one end of which is flat for muddling or crushing
one substance such as sugar, mints. The other end is rounded and
can be used to cracked ice.
FRUIT SQUEEZER
A hand size gadget that squeezes citrus fruits ( lemon, lime,
orange, etc.).
It out pits and pulps as it squeezes.
FUNNEL
Come in several sizes, use for pouring from large container into a
small one.
It comes in several sizes.
ELECTRIC MIXER
This machine is use for drinks that do not need blending especially those
containing cream or ice cream. Where ice is required, use only
crushed or cracked ice. (A mechanical shaker that supplanted the hand
shaker).
CUTTING BOARD
For chopping ingredients for cocktails and garnish.
The board must have a surface that will not dull the knife.
BAR KNIFE
Stainless steel knife such as paring and utility
knife used for cutting purposes.
RELISH FORK
Stainless steel design for reaching into a narrow naked bottles for onions and
BOTTLE AND CAN OPENER
Stainless steel is the best, it is rust-free and easily clean. The other end to
open
canned goods and the other end to open bottled soft drinks and beers.
CORK SCREW
A device designed to extract corks from wine bottles, it should be made of
stainless steel. There are several type of cork screw: such as waiters
corkscrew, angel wings, and prongs type.
ICE PICK
A device used for breaking ice into smaller pieces.
ICE BUCKET
A device used to aid in serving ice.
WINE BASKET
WINE BUCKET
BLENDER
WATER PITCHER
For serving water BAR CADDY
Container for napkins, straw,
stirrer, etc.
BAR TRAY
For serving beverages and bottled/canned drinks.
It must be protected with a cork to avoid slips.
BAR/RAIL MAT
Protective device place on bar counters
To protect glasses and other fragile items
for breakages.
BAR COASTER
Underliner for drinks designed to protect the table against
moisture of chilled glasses.
SODA GUN
A small bar equipment that dispenses carbonated mixes. This
instrument
consist of a ahead having a nozzle and (seven) push buttons that
deliver
a drinks in just pressing the button.
BAR EQUIPMENT
OVERHEAD RACKS
For hanging bar glasses( Not advisable
for outdoor)
ICE BINS
This is used for stocking ice, it has a
speed rail
attached to the front with or without
bottle wheels.
SPEED RAIL
Typically contains the most frequent poured liquors
(pouring or house brand )
MECHANICAL GLASS WASHER
A machine used for washing glasses. It delivers
hot water that is hot enough to kill bacteria.
REFRIGERATOR
Typically used for chilling and
keeping beers, juices, garnishes,
and other bottled drinks.
ICE CRUSHER
Used for crushing ice
cubes into crushed ice.
BAR SINK
Equipment used for
washing and usually with
drain boards.
WINE CHILLER
A refrigerated storage for chilling wines particularly
Particularly wines and sparkling wines.
GLASS CHILLER
A top-opening freezer
that chills glasses.
COFFEE BREWER/ COFFEE MAKER
An equipment used for brewing and preparation
of coffee.
GLASS BRUSHER
A mechanical brush used to clean the
inside and rim of the glass. It delivers
water that is hot enough to kill
bacteria.
GLASS RIMMER
For frosting the rim of the glass.
One compartment is for frosting
salt,
another for sugar, and other one
for lime juice.
GLASSWARES
THREE CHARACTERISTICS (PARTS) FEATURES OF THE
GLASS
- BOWL
- STEM
- BASE or
FOOT
TYPES OF GLASSES
CHAMPAGNE GLASS
( For Champagne,
Sparkling wine, other
Cocktails like Mimosa,
Pink lady and Side car )
COLLINS
10 - 12 oz
Also a highball.
( For Collins like Tom collins, John
Collins and long drinks )
COCKTAIL / MARTINI
2 - 5 oz V shape
( For Martinis and cocktails like
Angel kiss, Gibson, Pink lady,
Brandy Alexander )
IRISH COFFEE
10 oz
( For Irish coffee )
BEER GLASS
Has various type
( For beer like San Miguel beer and
Budweiser )
ROCK GLASS/
OLD FASHIONED GLASS
They are short with wide mouth
( For whiskies, cocktails like
Manhattan and Black Russian and
other drinks served on the rocks Single 8 oz
Double 12 oz
or with ice. ( For one shot
( For 2 shots
serving )
serving )
SHERRY GLASS
2 - 3 oz
( For Sherries like Tio Pepe and
Dry Sack)
WATER GOBLET
10 - 11 oz
( For serving water )
SPECIAL GLASSES
With special design
8-20 oz depending on the
size
( Can be used for drink of
the month and other
special drinks)
SQUALL POCO GRANDE
GLASS
BAR SET UP AND SERVICE
BASIC PREPARATIONS FOR BAR SET UP
1. Check the cleanliness and condition of the following:
Bar counter
Bar storage area
Bar stools
2. Check the bar station:
Check available stocks against the par stock list
Make a requisition to replenish stock
Re-stock the bar station, insure that stocks are clean and properly
arranged.
3.Before opening the bar, see to it that:
. Beers, juices and other perishable items are refrigerated.
. Glasses and other equipments are ready.
. Fruits for garnishing are ready.
. Ice on ice bins is available.
. Alcoholic beverages are properly displayed.
. Bar is clean and properly set up.
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 on ice bins.
6) Display alcoholic beverages.
7) Clean the whole area.
BEVERAGE SERVICE
Most countries, including the Philippines require a license
before a bar or a restaurant can sell alcoholic drink.
Likewise, many do not allow alcoholic beverage to be
served to minors below 18 years of age (age requirements
can vary among countries). There are wines though where
minors are permitted. There are also permitted hours for
selling alcohol.
BASIC RULES IN SERVING BEVERAGES AND ALCOHOLIC DRINKS
1.Serve all drinks from the right side of the guest or in front of the table when
serving from the right is not possible. But dont forget to say excuse me!.
2.Continuously refill water goblet.
3.Always serve beverages with a coaster or napkin.
4.Always carry beverages and other items on a bar tray.
5.Drinks containing tonic water should be served with a sliced lemon.
6.Always serve carbonated beverages with a 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.Hold tumblers by the base, stemmed glass by the stem.
10.When glass is nearly empty, offer another drink.
11.Keep table clean by removing empty bottled an replacing soiled ashtrays.
12.For a personalized service, bottled drinks like beer and soft drinks should
be poured in front of the guest.
13.Never serve across the guest.
14.When pouring drinks from the bottle, turn the bottle slightly towards to
right to avoid any drop to fall on the table cloth or on the guest.
15.When pouring bottled drinks, never allowed the bottle to touch the glass.
16.Upon serving, mentioned the drinks name. Say something like Your
peach daiquiri maam.
BASIC RULES IN SERVING BEVERAGES AND ALCOHOLIC
DRINKS
1.Stand at the right side of the guest or beside the host with pen and order
slip.
2.Fine dining service requires drinks to be taken and served before a food
order is taken. Other restaurants would save time in order taking by getting
the drink order simultaneously with the food order.
3.If wine will be offered, wait till the waiter gets the food order so that the
wine steward will be able to make the appropriate recommendation.
4.In a bar, always offer hors d ouevres to complement the drink.
5.Encourage guest to order wines. Find out what food they have ordered and
make appropriated recommendations.
6.Take advantage of any celebration done in the bar or restaurant and offer a
toast of wine especially champagne. In as much as you are celebrating
your wedding anniversary, may I suggest a toast of champagne to
highlight the occasion?
THE BEVERAGES
ALCOHOLIC AND NON ALCOHOLIC BEVERAGES
ALCOHOL BEVERAGES
Distilled spirits are alcoholic beverages that are obtained by distillation, after
the fermentation from vegetables, grains, fruits, plants and other substances
which are sugar or starch bound. In distillation process, a fermented liquid is
heated in the still allowing the alcohol to evaporated upon reaching a
temperature of 78 degree Celsius. It passes through cold water then
converted to a liquid spirit. The alcohol starts to evaporate when the alcohol
vapors are not allowed o dissipate and when they are caught and cooled that
they condense and turn to alcohol.
Distillation may take place through:
Pot Still
This is a very slow process of distillation where a pot is
heated by a fire under it or by heating coils, with the
vapor passing through the head and hence to a
condenser, thus converting the vapor to the distilled
product by cooling it. The process is done slowly since a
pot is refilled between one distillation and the next.
Patent Still
Patent still is a continuous process of
distillation that allows an uninterrupted flow
of the liquid through rectifying columns. The
spirits are high in strength and are colorless
and sometimes tasteless.
WHISKY
Is a general term for liquors of not less than 80% proof, distilled from mash of grain.
It is one of the most popular spirits.
Whiskies are either:
Malt whisky made of malted barley only using pot still process
Grain whisky made of unmalted barley using a mixture of different cereal grains.
It is distilled through a patent process.
Some unpopular scotch whiskies are blended by mixing malt whiskies together with
unmalted grain whiskies. Once the spirits have blended, a marrying period is allowed,
after which it is put into used oak casks and aged for a minimum of 3 years under.
Whiskies may be served as follows:
In a shot glass or other small glass with a glass of water on the side.
On the rocks
Highball like the case of Scotch soda, Bourbon ale, CC&, etc.
Mixed like Whisky sour
Whisky drinks could be served before, after or between meals but are not offered
with meal.
Whiskies are named after their origin. Among them are:
SCOTCH WHISKY distinct product of Scotland (blended malt and barley)
CANADIAN WHISKY - product of Canada blended rye, corn and barley)
JAPANESE WHISKY product of Japan made the same way as Scotch whisky
BOURBON WHISKEY an American whisky distilled from fermented mash of
grain that contains not less than 50% corn(maize). Bourbon, Kentucky
TENNESSEE WHISKEY originated from Tennessee
IRISH WHISKY from Ireland. Similar to Scotch except that the freshly
malted barley I not exposed to pit fire smoke when it is dried. Aged at least 7 years.
GIN
Is a grain mash distillate, redistilled with
such aromatics as barley, coriander seeds
and angelica roots. Technically, gin could
be a liqueur or a cordial, if sweetened. The
alcoholic content is between 34% -
47%.While there are many types of gin,
the most popular is London Dry gin. Other
types are Holland Old Tom and Sloe Gin.
RUM
Is produced in most tropical countries
because it is distilled from sugar cane and
molasses, a by-product of manufactured
sugar. This spirit is now produced in countries
where sugar cane is grown.Rum is distilled for
no less than 190 proof and is usually bottled
at a much lower proof. Some rums are
produced in a pot still making them more
flavorful. Like other spirits, rums are often
used as major ingredient for mixed drinks like
rum coke.
TEQUILA
Is distilled from fermented sap of the maguey plant
from Mexico. The name tequila is derived from the
blue variety from the species of maguey plant which
is scientifically called tequillana. It is said to
resemble a cactus. The maguey plant takes
between 8-12 years and only the heart of the plant
called pina or head is used.
Tequila has very unusual and distinctive taste. The
flavor is somewhat herbaceous, grassy and vegetal
in nature. It contains a minimum of 80 proof alcohol.
It has an extremely long shelf and react quite well
to direct sunlight either opened or unopened.This
spirit is mostly used in mixed drinks like margarita.
Some prefer to drink it straight along with salt and
LIQUEUR/CORDIALS
The word cordial is derived from cor or cordis
meaning heart. The name identified with the
heart because the earliest cordials were used
as part of therapy to stimulate the heart and to
lighten ones spirit. The alcohol content of
cordials is between 15 55%. Its aroma and
taste produced by the addition of herbs, seed,
bark, roots, flowers, fruits and peel. Liqueur is
derived from the Latin word after taste of food
taken during meals. The alcohol base can be
brandy, rum, whisky or neutral grain spirits.
Their distinct characteristics taste depends on
the type of fruit or flavor that is infused into the
drink.
Liqueurs are generally accepted as European
name and cordials as the American. Both
contain up to 35% of some sweetening agent.
BITTERS
These are macerating spirits with roots, herbs,
barks or citrus peels. liquefacer which means
to dissolved or to melt or neutralize the They
are believed to be a good remedy for
indigestion and hangover.They must be served
as added flavor to a cocktail or as a straight
beverage.
BEER
STILL/NATURAL WINES
Sometimes referred to as a table wine. They are called natural or
still because they are produce out of a natural fermentation. Grapes
are squeezed and fermented naturally without anything added to it.
They are classified by their color as follows:
Red Wine Cabernet, Merlot, Pinot Noir
White Wine Chardonnay, Chablis, Sauvignon blanc
Rose Wine Mateus Rose, rose D Anjou, Tavez
AROMATIC WINES
Are made the same way as the natural wine but during fermentation,
aromatics are added. Examples: Vermouth, Dubonnet
These type of wines have no production area and no vintage. They
are usually served as aperitif. They are believed to have medicinal
value. The alcohol content ranges from 18% to 20%.
Aromatic wines maybe served in the following manner:
On the rocks with ice in a rock glass
Neat in a sherry glass
Straight up in a cocktail glass
Mixed in a highball glass
Aromatic wines include:
Vermouths
Dry Vermouth (French Vermouth) has the essence of lemon dry
variety
Sweet Vermouth (Rosso) aromatized, heavier base, sweet after
taste
Bianco has a bitter sweet after taste, flavor is enriched with vanilla
Martini, Cinzano, Noilly Prat
FORTIFIED WINES
Are infused with brandy or neutral spirits. They last longer as they
contain brandy which is a popular stabilizing preservative.
The method of making fortified wine is called Solera system, which
means adding an old wine to young wine.
Fortified wines are usually served as an aperitif or a dessert wine.
Some are use to enhance the flavor of food during cooking.
Service of fortified wine may be done as follows:
On the rock (using rock glass)
Neat (using sherry glass)
Straight up (in a cocktail glass)
Mixed ( in a highball glass)
Fortified wines consist of Sherry, Port Wines, Madeira, Marsala and
Malaga
SPARKLING WINES
Are considered the king of all beverages. Its quality is perfected
by a second fermentation in the bottle.When a grape juice is
fermented, its sugar is converted o alcohol and the carbonic gas is
allowed to escape. When the gas is released, it rushes out of the
wine in bubbles. This is the basic principle upon which all natural
sparkling wines are made.
Sparkling wines are made through the so called Champenoise
method wherein a second fermentation in the bottle is produced.
Carbonation champagne and other sparkling wines shall be served
similar to white wines with a few exceptions in the procedures for
uncorking and pouring.
HANDLE or GRIP
WORM/COIL
Mise en place:
- waiters friend corkscrew
- white service cloth
- cocktail paper napkin
- wine glass ( red wine, white wine or champagne glass )
- wine bucket with ice and water ( for white/rose wine, sparkling wine )
Presenting the wine:
- Cradle the wine with your right hand and present to the guest who ordered it
and point to the label ( The label should be facing up so that the guest can identify
the bottle right away ) Mention the name of the wine and vintage to preclude any
mistakes in choosing the bottle.
Opening the wine:
1. With the label facing the guest, cut the foil or capsule below the lip of the bottle neck.
2. Wipe the opening with the white service cloth or napkin.
3. Extend the auger and firmly screw it in the middle of the cork. Twisting it in a
clockwise direction, direct the auger downwards until the curve part is inside the
cork.
4. Extend the lever and hang against the lip of the bottle. Grip
with you spare hand and hold firmly in place.
5. Pull up the with your other hand gently. If the cork is too tight ,
loosen it on the sides before pulling up again.
6. Do not pop out the cork. When it is of the way out, grasp the
cork and gently remove from the bottle.
7. Present the cork to the guest by removing it from the auger and
putting it on the right side of his wine glass for his evaluation for
wines authentic bottle and proper storage.
8. Pour a tasting amount to the guests glass to check for color,
bouquet and taste.
9. Once approved by the guest pour for the rest of the guest
starting with the ladies then the gentlemen in a clockwise
direction and finish with the guest who ordered it.
10. After everyone has been served, place the bottle on the table
on the right side of the guest who ordered it.
SERVING WINE
Serving Temperature
Red Wines
Cool room temperature ( 10 deg. C 18 deg. C
)
White Wines
Chilled in wine bucket with ice ( 7 deg. C 10
deg. C )
Sparkling Wines
Chilled in wine bucket ( 6 deg. C 11 deg. C )
Rose Wines
Chilled in wine bucket ( 7 deg. C 13 deg. C )
WINE AND FOOD PAIRING:
White Wine seafood ( fish, shellfish ), white meat
dishes
Red Wine red meat ( steak/beef, lamb )
Rose Wine Any dish
Sparkling Wine - appetizers, light meals, after
dinner meals
ONE CAN DETERMINE THE QUALITY OF WINES
BY ITS :
Color and appearance
Body
Aroma and Bouquet
Taste
NONbeverages
Non alcoholic ALCOHOLIC BEVERAGES
available in bar include water, soda and
carbonated drinks, juices, coffee and flavors.
WATER forms the basis for all beverages both alcoholic and non
alcoholic. One of the most saleable water sold in bars and food outlets is
the mineral water. It is tapped from a natural or drilled spring or well. It
contains minerals like calcium, magnesium, sulfate bicarbonate and
chlorine.
*There are 2 types of mineral water still water and sparkling
water.
FLAVORS-
*Ginger Ale ginger ale extract with dry after taste
*Bitter Lemon bitterness comes from the quinine content and
lemon
*Tonic with infusion of CO2 to give the drinks fizziness
*Club Soda carbonated water with mineral salts added
*Orange/Lime
SODA AND CARBONATED DRINKS
include soft drinks either in a bottle or
can.
COMPONENTS OF SOFTDRINKS:
Water
Carbon Dioxide it provides a sparkling appearance. It retard the growth of
micro organism particularly at a higher carbonation volume.
Flavoring is essential for product differentiation. Flavors comes in 2 forms :
A.Natural extract (citrus beverages)
B.Synthetic flavoring
Fruit Juices it gives intensity of flavor and flavoring.
Colouring it influences the drinker as it colours affects ones attraction.
Sweeteners it enhance the taste of the drinks and also gives it body.
A.Sucrose granulated white sugar
B.Fructose and Glucose monosaccharines used in sports drinks
C.Fructose Corn Syrup liquid sugar
Acidulants balance of sugar to acid ratio. Common acids includes :
A.Citric Acids found in fruits
B.Malic Acids found in apples
C.Ascorbic Acid vitamin C enrichment
Preservatives used to restraint the growth of food borne bacteria and prevent
spoilage.
A.Sulphur dioxide
B.Benzoic Acid
COFFEE is a drink prepared out of beans
ESPRESSO MACHINE/ COFFEEGRINDER
COFFEE
The two most common types of beans:
1. ARABICA
. The sole species of quality beans which grows and thrives at high
altitude.
. The beans mature slowly and have time to develop body and
density.
. The shape is more oblong and has a curving cleft down its middle.
. Has low caffeine content.
2. ROBUSTA
. It has the ability to grow at lower altitudes and cheaper to
produce.
. The bean is rounded in sharp with a straight cleft down its middle.
. Has high caffeine content.
. It is the type you are most likely to drink when you follow
instructions to add water and stir
BASIC COFFEE
PREPARATIONS
There are four basic preparation of coffee. Other coffee are variations of one of these four:
1. ESPRESSO Served in a shot or shots of espresso ( 1.5 oz ).
This is said to be more flavorful than brewed coffee and its
preparation is more complex. Although served in very small
volume, usually in a demi-tasse cup. It is very rich in flavor and
has an after taste.
Espresso has three parts:
Solution- the water soluble elements.
Suspension particles and gas bubbles that are suspended in an espresso. They help
to inhibit the bitter flavor of the coffee.
Emulsion the crema in the espresso that is produced when the oils get emulsified by the
pressure of the espresso machine. The crema helps to hold in the flavors and aromas of the
coffee.
In preparing an espresso, extract the espresso between 20-30 seconds and put it your
glass
BASIC COFFEE
PREPARATIONS
2. LATTE is an espresso mixed with steamed
milk. T o prepare latte, extract the shot and
pour them into a coffee cup. Pour milk so that it
mixes with the espresso.
3. CAPPUCCINO espresso capped with foam. It
is either classic or dry. To prepare cappuccino ,
extract the espresso and put it in a glass. Foam
the milk. Layer the foam over the espresso.
4. MOCHA espresso with chocolate steamed
into the milk. To prepare the mocha , extract a
shot of espresso. Be sure to cut the foam.
OTHER COFFEE DRINKS VARIATIONS
AMERICANO Espresso poured over hot water. Usually
about 4 oz of water per shot.
ESPRESSO CON PANNA espresso with a dollop of
whipped cream. In the Italian language, con panna
means with cream.
ESPRESSO MACCHIATTO espresso with a dollop of milk
foam. Macchiatto means marked in the Italian language.
FLAVORED LATTE a latte with added flavor.
FLAVORED CAPPUCCINO a cappuccino with syrup .
Syrup is either added to the espresso or steamed into
the foam.
FLAVORED MOCCA mocha with a flavored added to it.
THE ART OF MIXING DRINKS
Citrus fruits like lemon, lime and orange give more juice if you first
soak them in warm water for a few minutes. Then roll them on the
cutting board against your hand. This allows the fruits to become
softer for squeezing juice out of them.
POUSSE CAF
adigestif, an alcoholic beverage
consumed after the coffee B-
course, a French term which 52
means push the coffee
Layering Specific Gravity
Name Specific Approximate Color
Gravity
Grenadine 1.18
Anisette 1.175
Cacao
Coffee Liquor 1.13
Menthe
Strawberry liqueur 1.12
Menthe
Blue Curacao 1.11
Galliano 1.11
Amaretto 1.1
Tia Maria 1.09
Triple sec 1.09
Drambuie 1.08
Frangelico 1.08
Orange Curacao 1.08
Campari 1.06
Apricot brandy 1.06
Blackberry brandy 1.06
Cherry brandy 1.06
Peach brandy 1.06
Yellow Chartreuse 1.06
Midori Melon Liquor 1.05
Rock and Rye 1.05
Benedictine 1.04
Brandy 1.04
Cherry Liquor 1.04
Cointreau 1.04
Kummel 1.04
Peach liqueur 1.04
Peppermint schnapps 1.04
Sloe gin 1.04
Green Chartreuse 1.01
Water 1
Tuaca 0.98
Southern Comfort 0.97
Layering Cocktails - Specific
Gravity Chart
Theres a series of rules you should keep in mind when layering
cocktails, they should help you even if you dont know the specific
gravity of a liquor:
Liquids with the highest number are heavier (thus tend to go down in a
glass), and should be poured first
This means you should pour your spirits in order, from the highest
specific gravity (first) to the lowest (last)
Bear in mind that the difference between the specific gravities of two
drinks matters (the bigger the difference, the easier it is to keep the
layers cleanly separated)
Alcohol weighs less than water, so as a general rule: liquids higher in
alcohol are lighter (and tend to float on top)
Pouring a liquid from too much height can spoil the layers that are
already in the glass, you can avoid this by pouring from a low height or
by pouring the liquid on the back of a spoon (which will slow it down)
For simplicitys sake, most layered cocktails recipes are written
heaviest to lightest (in order of pouring)
It is important to move the glass with care after pouring the
ingredients, and to not touch the inside with anything (it will spoil the
perfectly horizontal
This is done line
by using between
the back ofthe layers) to gently disperse (or
a barspoon
float) the ingredient on top of the ingredients already in the glass.