BAR AND BEVERAGE SERVICE

Beverages Classification

Alcoholic Beverages

1. Fermented Beverages - beverages made through the process of fermentation alone. These beverages are low in alcohol
content.
a. Beer- made from malted barley through the process of brewing
 Ale- top fermented beers, darker in taste and color.
 Lagers- bottom fermented beers, lighter in taste and color
b. Wines - made from fermented grapes and different fruits like apples, cherries, etc.
 Still/Natural Wine- also referred to as table wines.
 Aromatic Wine - made the same way as still wines, but during fermentation, aromatics are added.
 Fortified Wine - these wines are stronger or fortified by adding brandy to increase their alcoholic content.
 Sparkling Wine - King of All Beverages, wines that are made Sparkling by having a second fermentation inside the
bottle or on sealed container
2. Distilled Spirits - alcoholic beverages which has high alcohol content due to the process of distillation.
a. Gin - spirit made from juniper berries
b. Rum - spirit made from sugar, sugarcane and sugar by-products
c. Vodka - spirits made from grains, specifically, potatoes.
d. Tequila - spirits made from blue agave plant from Mexico
e. Whisky - spirit made from a variety of grains
f. Liqueurs - spirit made from fermented grapes or wine
g. Alcopops - flavoring made from an infusion of different essences with a spirit base

Non-Alcoholic Beverages

1. Coffee - made from the bean or seed of the coffee plant which has a stimulating effect because of caffeine.
2. Tea - made from the leaves of the Camellia Sinensis plant, also stimulating the brain because of caffeine.
3. Milk - a beverage and dairy product harvested from lactating mother mammals.
4. Chocolate - beverage made from the extracted beans of the Theobroma Cacao plant.
5. Juices - beverage made from the extracts of different vegetables and fruits
6. Water - the universal solvent, the main beverage drunk from the earliest times.
7. Alcopops - soda pops infused with little amount of alcohol

Beverage Service for Hotels

Service of Drinks

1. Drink service has to be speedy and efficient. The server should check on repeat rounds at the appropriate time.
2. All drink service is from the right.
3. Bend your knees, not your back, when putting down the drink.
4. Kneel on one knee if table is very low.
5. Provide cocktail napkins (right side up, writing facing guest) for all drinks
6. Put check on table after every round (upside down).
7. Clean ashtrays when necessary.
8. Clear empty glasses and bottles constantly

General Rules of Service Storage - Store red wine in storage bins and white wine in
refrigerated storage boxes in a horizontal position to keep
a. Always open bottle in front of guest.
corks moist. Proper Storage Temperatures: Red Wines -
b. Always present wine to host for approval.
55° to 60; White Wines -46° to 54°
c. Always let host taste test wine.
d. Never disturb wine, especially red wine (always Water Service
handle wine carefully).
1. Water should be ice-cold and served in a glass with
e. When pouring wine, bottle should never touch
ice.
glass.
2. If the house policy is to serve water automatically,
f. Fill white wine glasses ⅔; red wine glasses ½
serve one glass to each person at the table,
oversized glasses about ⅓
otherwise, serve water upon request
Service of Red Wine Service of Champagne

a. Carry red wine to the table. a. Present like white wine.

b. Present wine to host from right side, showing the b. Proceed to open by removing aluminum foil and
label with a slight turning motion of the bottle. wire.
c. Cut lead foil with knife of corkscrew at top of c. Hold bottle in right hand and neck and cork in left
extension of neck. hand (with napkin).
d. Wipe neck and lip of bottle with napkin. d. Slowly twist bottle, not cork.
e. Place corkscrew in center of cork and turn clockwise e. Never point the bottle at person.
until tip almost reaches bottom of cork. French red f. Slowly remove cork, making sure not to pop it off.
wines usually have a longer cork. g. Hold bottle at a 45' angle to prevent from spilling
f. Place lever on lip of bottle and hold in place with left (this allows the gasses to escape without pushing
hand out the liquid).
g. Now grasp corkscrew and cork and remove with h. Offer taste test to host and wait for his/her
gentle sideways motion. approval.
h. Wipe neck and lip of bottle again with napkin. i. Move counter-clockwise around the table and finish
i. Remove cork from corkscrew and present to guest. with the host.
j. Fold up corkscrew and put it in your pocket j. Partially fill the glass on the first pour, wait for the
k. Pour taste test for host and wait for his/her approval. bubbles to subside, and then pour again until the
Do not touch the rim of the wine glass with the wine glass is ⅔ full
bottle.
l. Upon host's approval, serve wine to all guests moving
counter-clockwise around the table and finishing with
the host.
m. When pouring make a one quarter counter-clockwise
turn with the bottle to avoid dripping

Coffee and Tea service

1. Guest Places Tea-Bag Argument - Guests should have the 2. Server Prepares Cup of Tea Argument - The tea is the
option in deciding how strong or weak their tea will be best if the teabag is placed. In the cup at the source of the
and they can control this only if they make their own. boiling water and allowed to brew.
a. Serve a warm cup, saucer and teaspoon a. Warm the cup by rinsing it with hot water and
b. Serve the teabag on a separate small plate allowing it to rest for a minute or so.
c. Ask the guest "Shall I pour?" This is the cue for the b. Pour the hot water down the drain.
guest to place the teabag on the cup at which time c. Place the teabag in the cup
the hot water is poured over the teabag by the d. Hot water should always be poured over the tea.
server. Fill it most to the rim about inch from the top
d. The guest will remove the teabag to the small with fresh boiling water.
plate it arrived upon when the tea is brewed to the e. Serve a lemon wedge, sugar, artificial sweetener
proper degree. and milk separately.
e. Milk, lemon wedges, sugar, and artificial
sweeteners are usually served with tea to let the
guest decide on what should accompany the tea.

Bartender Procedures

The Bartender Checklist: Bar Opening 8. Sufficient amount of note paper, pens, credit card
slips, date set on credit card imprinter.
1. Ice Bars
9. Bar menus/wine lists on hand.
2. Get juices ready - cranberry, clamato, orange juice,
10. Required supplies within reach- corkscrew, beer
lime bar mix, milk, ice water. Ensure there is
bottle opener, lined shot glass, Shakers for
sufficient back up product on hand.
cocktails.
3. Turn on C02 canisters.
11. After manager has given you liquor, all bottles
4. Check soft drink canisters -bleed lines. Ensure
should have accu pours or free pour spouts on
backup canisters are handy.
them (keep original caps).
5. Slice sufficient amount of fruit garnishes.
12. Clean bar towels on hand.
6. Stock straws, cocktail napkins, glassware.
13. Caesar supplies ready for use
7. Verify cash float.
The Bartender Checklist: Bar closing

1. Stock coolers (all rows full). 8. Refundable bottles put in receiving area
2. Walk in cooler should be left organized, beer cases 9. Recyclable items brought to kitchen (wine bottles,
full and sorted into the following categories: coolers, juice bottles, etc.)
domestic brands, premium brands and imported 10. Empty garbage cans
3. Accu pours and free pour spouts removed from 11. Restock glassware
bottles and washed, caps replaced 12. Wipe down bars
4. Empty ice sink. 13. Sweep and Mop floor
5. Empty pails under bars. 14. Empty soft drink canisters brought to receiving
6. Soak fountain guns area
7. Juices should be returned to walk-in cooler, 15. Turn C02 canisters off
covered with plastic wrap and dated 16. Soiled linens brought to kitchen

Practices of a Good Bartender

In order to be a good bartender, it takes more than just having the proper supplies and equipment on hand. To be successful the
bartender must do more than Just prepare drinks

1. Courtesy and friendliness. When a customer approaches the bar they should be made welcome, and what better way
to do this then being greeted by a smiling and pleasant bartender.
2. Avoid involving yourself in customer conversations unless addressed to do so.
3. You should develop a memory for faces and their favorite drinks. People like to be remembered and it gives a sense of
belonging.
4. Should guests complain, don't lose your cool. Remember that without happy guests we have no guests. You are here to
serve them.
5. Always keep busy when tending the bar. The bar should always be neat & tidy. No clustering of people behind the bar
chatting.
6. Make sure everything has a place where it belongs. And put it there after each use.
7. Should you feel a customer has had too much to drink you should cut this person of. Report this information to your co-
workers and manager.
8. Remember you are pouring for profit. Good bartending, making drinks correctly, not over pouring, being cost effective
in general results in reasonably priced beverages for the customer and profit for the establishment.
9. Adhere to the recipes and quantities prescribed by management.
10. make sure you are aware of the House Policies' for alcohol service

House Policies for alcohol service

1. Unless a person is notably over the age of 19, proper photo I.D. is required.
2. Photo ID is required for table service as well as bar service.
3. If a person is notably intoxicated, you have the full right to deny any person alcohol service.
4. lf someone is cut off, notify co-workers and manager.
5. If guest becomes irritated, avoid all conflict and advise the manager who can take over the situation
6. A guest who has been cut off may at our discretion stay in the banquet room provided they follow our demand of
consuming no more alcoholic beverages.
7. If they continue to consume alcohol they may be ejected from the Ballroom. This should be done by a manager in a
professional manner.
8. Alcohol is permitted only in licensed areas. Any open alcohol travelling through the hotel will be confiscated.