BARTENDING MODULE

Module 6 – SERVE DRINKS at the BAR

LESSON 1.1 Loading and Carrying Trays
The service staff needs to be careful while carrying the trays in their hands and going
around the dining area. They need to follow the given rules −

Loading the Trays

 Do not overload the tray.

 Place the items on the tray such that the load is evenly distributed.
 Alter the position of drinks or food promptly every time something is removed from the
tray.

Carrying the Trays

 Carry one tray at a time.

 Carry the tray with a firm support of the palm with fingers wide open.
 Hold the tray on the left palm slightly above the shoulder.
 Hold it little away from neck and mouth for hygienic reasons.

LESSON 1.2 What is a Standard Pour of Wine?

There is no legal measure for a standard pour of wine, however, in the
restaurant industry, it falls somewhere around the 5 oz. mark. This allows
a sommelier or host to get about 5 glasses out of any 750 mL bottle of wine.
Some restaurants will pour as much as 6 oz. and some may offer less,
depending on the price of the wine. Some glasses have pour lines printed on
them, for a precise pour every time.

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

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

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

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

Crystal vs. Glass Wine Glasses

Below we go through the differences between crystal and glass, so you can
choose the best material for your needs.

LESSON 1.3 What is the Difference Between Glass and Crystal?

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

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

 Can be spun very thin to create a very

 More expensive than glass
thin rim
 Very fragile; can easily break
 Yields a smoother drink flow against Porous and must be washed by hand
the tongue because it eliminates the
thicker lip edge

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

Glass Wine Glasses

Glass wine glasses are more durable than their crystal counterparts,
making them a better fit for bustling casual restaurants and bars.

Pros and Cons of Glass Wine Glasses:

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

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

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

Red Wine Glasses

Below are the typical characteristics of a red wine glass:

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

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

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

Burgundy Wine Glass

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

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

Pinot Noir Glass

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

 Similar to Burgundy glass; easily interchangeable
 Wide bowl which enables the wine to come into contact with plenty of air,
improving flavor and aroma

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

Bordeaux Glass

 Type of wine: full-bodied, heavier red wines with high tannins, like
Bordeaux blends, Petite Sirah, Cabernet Sauvignon, Cabernet Franc, and
Malbec
 Tallest red wine glass; has a broad bowl, but not as broad as other red
wine glasses
 Height of the glass creates distance between wine and mouth, which
enables ethanol to dissipate on the nose, allowing more oxygen to soften
tannins (tannins contribute to wine’s bitterness)
 Directs wine to the back of the mouth, minimizing bitterness and
maximizing the flavor spectrum

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

Cabernet Sauvignon Glass

 Type of wine: Cabernet Sauvignon and other bold wines

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

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

LESSON 1.4 Standard Red Wine Glasses

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

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

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

 Slightly smaller bowl than red wine glass
 The shape enhances and preserves aromas while also maintaining the
wine’s cool temperature

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

Sauvignon Blanc Glass

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

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

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

Montrachet Glass

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

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

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

Chardonnay Wine Glass

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

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

Riesling Sweet and Standard Sweet Wine Glass

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

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

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

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

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

Port Wine Glass

 Type of wine: Port or other dessert wines

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

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

Sherry Wine Glass

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

 Small size is ideal for dessert wines, which have a higher alcohol content
 Directs wine to the back of the mouth so the sweetness doesn’t
overwhelm

Sparkling Wine and Champagne Glasses

Below are typical characteristics of sparkling wine glasses:

 Upright, narrow bowl to preserve carbonation and flavor

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

Flute Wine Glass

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

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

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

Tulip Wine Glass

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

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

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

Vintage and Coupe Glass

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

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

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

Flared Lip Rose Glass

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

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

Slight Taper Rose Glass

 Type of wine: mature, full-bodied rose

 Short bowl that is rounded at the bottom with a slight taper instead of a
flared lip

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

All-Purpose Wine Glasses

If a single glass type is all that your circumstances permit, an all-purpose
wine glass is the way to go. Although the experience may not be the same as
when you use the proper glass type for the application, these glasses offer a
similar function at a lower cost and increased efficiency.

With Stem

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

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

Stemless

 Same shapes and styles of bowls as traditional stemmed wine glassware

 Wines may be warmed faster
 Boasts a contemporary appearance

LESSON 1.5 Table Etiquette

Table settings are always arranged for right handed people. In a clockwise
direction you’ll find the following: wine and water glasses, spoons, knives,
charger and dinner plates with the napkin placed on top, dinner forks, bread plate
and butter knife, and ending with the dessert spoon and dessert fork. There may
be additional pieces such as cups and saucers, or specialty utensils like seafood
forks depending upon the menu. Don’t be alarmed it you see up to 4 beverage
glasses for one person’s place setting. Glasses should be arranged in a
diagonal or square pattern to the right of the dinner plate, and are comprised of
glasses for water, white wine, red wine, and a champagne flute for occasions that
require a toast.

It’s important to make sure the tabletop is symmetrical to create an aesthetically

pleasing backdrop for your customers to enjoy. Until employees learn where to
place plates, napkins, and cutlery, rulers can be used to measure the distance
between the edge of the table and the dinnerware, to make sure all tables in a
restaurant stay consistent.

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

 TIP - Always make sure tablecloths are free of wrinkles and stains, and seams
should be faced down. Allow the same amount of overhang on each side of the
table.
 TIP - When setting the table, hold glasses by the stem and cutlery from the
middle to minimize the appearance of finger prints.

Libbey 7516 Vina 12.5 oz. Diamond Tall Wine Glass - 12/Case
Serving the Table - Most upscale dinners will include 5 courses, encompassing
an appetizer, soup, salad, entree, and dessert. Many formal restaurants practice
the open hand service method, which means that a server’s arms are never to be
crossed in front of a guest, and food is always served from the guest’s left side.
Plates should be rotated when being served so the protein of a dish is facing the
guest, as opposed to a vegetable.

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

 TIP - When serving wine, never hold a wine glass by the bowl, always the stem.
Wine will stay cooler longer if the heat from your hand isn’t pressing against the
bowl of the glass. Make sure to use a cloth napkin when pouring wine to wipe the
excess drips from the mouth of the bottle.
Clearing the Table - There are some signs to gauge when customers are done
with their meals in fine dining restaurants. Napkins will be put back on the table,
and cutlery is often placed in a vertical position on top of a patron’s dinner plate.
If customers need to get up from the table to use the restroom, or make a phone
call, napkins are placed on the chair to indicate the meal is not yet finished.
Removal of plates should always be conducted from the right of the guest, as this
is industry standard. For meals with multiple courses, empty glasses and plates
should be cleared prior the arrival of the next course

How to Serve a Single Glass of Wine

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

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

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

Important Tips to Remember:

 Ladies are always served first
 Never eat, drink, or chew gum in front of guests
 Always exhibit proper posture- Do not slouch, cross your arms, or leave your
hands in your pockets while on service
 Press uniforms to eliminate wrinkles, creases, and make sure they are free of
stains or excess food.
 Only use employee entrances and exits during formal functions
 Do not engage in informal conversations with guests

END OF MODULE EVALUATIONS ACTIVITY

Name : ____________________________________ Date _____________ Score______

General Instructions: Name the following tool and there uses:

1. Explain the importance of maintaining cleanliness in the bar area ?

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

________________________________________________________________
______________________________________________________________________
___________________________________________.

2. What are public areas?

____________________________________
____________________________________
____________________________________
____________________________________

3. What do mean by the following;

a) Sort
___________________________________________________________

b) Set in order ____________________________________________________

c.) Shine ________________________________________________________

d) Standardize ___________________________________________________

e) Sustain ___________________________________________________

4. Mention the 5 ways to maintain the bar clean?

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________

5. Name atlest 5 equipment used in cleaning?

________________________________
________________________________
________________________________
________________________________
________________________________

Checked and Recorded by:

_________________________
Mr.Randy F. Yu
Trainer

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

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