FOOD AND

BEVERAGE SERVICE
Day 1 Duties and
Responsibilities of a
bartender
THE ROLES OF A BARTENDER

• Who we are?
• What do we do?
• What is our duties?
• What is our
responsibilities?
THE ROLES OF A BARTENDER

• Prepare alcoholic and non-alcoholic drinks

for patrons of restaurants, bars, cocktail
lounges, and other places where drinks
are served.
• The main job is to know the standard drink
recipes and be able to mix them quickly
and accurately.
• Check the identification of customers
seated at bars to ensure that they meet
the minimum drinking age.
THE ROLES OF A BARTENDER
• Take drink orders, serve drinks, and collect
money for drinks.
• In restaurants, they fill drink orders placed by
the diners, but the drinks are usually served by
waiters.
• They arrange bottles and barware, wash
glasses, and clean the bar.
• They keep track of wines, beers, liquors, and
other supplies and make requisitions of
stocks, supplies and equipment as well as
conduct inventories.
 RESPONSIBILITIES
OF SERVING ALCOHOL
WHAT ARE THE FACTORS THAT INFLUENCE A
DRINKER’S BAC?

• Amount of alcohol consumed

• Rate of alcohol consumed
• Weight of drinker
• Environment
• Psychological conditions of drinker-
physical health and fitness, sick person will
be “weaken” with alcohol consumption as
opposed to someone who is fit.
RECOGNIZING INTOXICATION

• Relaxed inhibitions
• Impaired judgment
• Slow reaction time
• Decrease of coordination
DEALING WITH INTOXICATION
Dealing with Minors

• Remove Alcoholic Beverage

• Be Firm But Courteous
• Avoid harsh Tones of Language
• Notify Management
• Notify law Enforcement Authorities
DEALING WITH INTOXICATION
Dealing with Adults

• Spread alcohol consumption. Instead of 3

drinks over an hour, spread it over 2 or
more hours
• Up sell premium brand - The high cost of
buying may slow down or ordering
• Suggest food with alcohol – Food will
absorb some alcohol and hence, the
stomach into the blood absorbs less.
DEALING WITH INTOXICATION
Dealing with Adults

• Suggest non-alcoholic or light alcoholic

drinks – A change from the alcoholic
drinks will be safe
• Serve straight drink with water on the side
• An indirect way of “diluting” a drink if
drinker consumes both once he is thirsty
• Remove alcoholic beverages
• Keep it away from the guest who is
intoxicated
DEALING WITH INTOXICATION
Dealing with Adults
• Be non-judgmental – Never say, “You’re drunk,” as
guest will be offended
• Be firm – Keep to your words and not be sway by the
guest
• Minimize confrontation – This will help to contain the
situation
• Don’t Argue with the guest
• Inform your superior
• Keep a personal record or incidental log book
• This will help to keep track of what exactly happened
during the incident
ALCOHOLIC
BEVERAGES
TYPES OF ALCOHOLIC BEVERAGES

1. Spirits
– Liquor
– Liqueurs
2. Beers
3. Wines
4. Cocktails
CLASSIFICATION OF SPIRITS

• Fermented
• Distilled
• Compounded
FERMENTED BEVERAGES

• All alcoholic beverages that begins

with fermentation of a liquid food
product containing sugar.
• The alcohol, a liquid, remains behind in
the original liquid becomes the
fermented beverages.
BEER

• Is a generic term for

fermented alcoholic
beverage that are
brewed from malt and
flavored with hops.
• Malt, which derived from
barley, is a basic
ingredients as water and
hops.
• Hops are the flavoring
agent while
• Yeast is the fermenting
agent.
TYPES OF BEER
Lager

• Lagers are probably the most common type of beer consumed. They
are of Central European origin, taking their name from the German
lagern ("to store").
• Bottom-fermented, they were traditionally stored at a low
temperature for weeks or months, clearing, acquiring mellowness,
and becoming charged with carbon dioxide.
TYPES OF BEER
Ale

• Top-fermented beers, particularly popular in the British Isles

include mild, bitter, pale ale, porter and stout.
• Top-fermented beers tend to be more flavoursome,
including a variety of grain flavors and fermentation flavors;
they have also lower carbonation and are fermented and
ideally served at a higher temperature than lager.
WINE

• Is made from the juice of one variety of grape or

from blending the juices of two or more varieties.
TYPES OF WINES

• Table Wines
– Red
– White
– Rose
• Fortified Wines
• Aperitif and Dessert Wines
• Sparkling Wines
PORT WINE
SPARKLING WINES
DISTILLED BEVERAGES

• An alcoholic beverage made by

distilling a fermented liquid.

• Distillation Process: the separation of

alcohol from a fermented liquid by
heating to vaporize the alcohol, then
condensing the vapor.
VODKA

A clear, colorless, almost odorless, neutral spirit with very

little flavor. Generally made from grain, but can be
distilled from other starches such as potatoes and beets.
A very fragrant but colorless or pale straw-colored
liquor spirit distilled from the agave plant which looks
like a giant pineapple.
RUM

A clear, amber or dark brown spirit produced in Jamaica, Cuba

and other Caribbean countries as well as South America
(roughly 85% comes from Puerto Rico). Made from sugar-cane
by-products such as molasses and sugar cane juice.
BRANDY

A spirit produced primarily from the juice of grapes but

also made from the juice of apples, peaches, plums, and
other fruits. Brandy is always aged in oak casks, for at
least 3 months before being bottled at 80 to 84 proof.
COGNAC

The world's best-known and most highly regarded

brandy. Distilled from grapes, true Cognac originates
only in the Cognac region of west-central France.
WHISKEY (WHISKY)

Is distilled from beer, which is itself a fermented drink

made by converting the starch of grains into sugar and
then introducing yeast.
Canadian Whisky
Bourbon Whiskey
Irish Whiskey
COMPOUNDED
Gin

A clear, colorless, unaged drink distilled from malted grain,

typically corn and barley, and flavoured with juniper
berries.
COMPOUNDED

A sweet alcoholic drink usually served after a meal.

Liqueurs are usually flavored with aromatic ingredients
such as nuts, fruits, flowers, or spices, and are frequently
used in baked desserts and dessert sauces.
TYPES OF LIQUEURS

• Fruit liqueur • Cream liqueur

• Coffee liqueur • Anise liqueur
• Chocolate liqueur • Nut-flavored
• Schnapps liqueur liqueur
• Brandy liqueur • Herbal liqueur
FAMOUS LIQUEURS

• Absinthe • Chartreuse
• Amaretto • Cointreau
• Anisette • Crème de Cacao
• Benedictine • Crème de
• Chambord Menthe
• Curacao
FAMOUS LIQUEURS

• Drambuie • Limoncello
• Frangelico • Marachino
• Galliano • Midori
• Gran Marnier • Noisette
• Kahlua • Ouzo
FAMOUS LIQUEURS

• Pastis • Southern
• Pernod Comfort
• Sabra • Tia Maria
• Sambuca • Triple Sec
• Schnapps • Van der Hum
BITTERS

Unique unsweetened liqueur made by macerating spirits

flavored with roots, bark, herb and citrus peels that are
very bitter
Believed to cure indigestion and hangover
NON-ALCOHOLIC
BEVERAGES
BOTTLED WATER

Water is also one of the world’s most popular drinks and

there are lots of different types: still, carbonated,
mineral, flavoured, baby-waters and others.
JUICE, NECTAR AND STILL DRINKS

These are the drinks of choice for people who want to

pop a sports drink at the gym, quench thirst at the skate
park, or share when hanging around with friends.
COFFEE

Coffee as a drink, usually served hot, is prepared from

the roasted seeds (beans) of the coffee plant.
MILK

Animal milk is first known to have been used as human

food at the beginning of animal domestication. Cow
milk was first used as human food in the Middle East.
TEA

The differences between teas arise from processing,

growing conditions, and geography.
CHOCOLATE

Hot chocolate (also known as hot cocoa, drinking chocolate, or

just cocoa) is a heated beverage that typically consists of shaved
chocolate or cocoa powder, heated milk or water and sugar.
CARBONATED DRINKS

The basic elements in carbonated soft drinks are

sugar, water and flavoring.
ENERGY DRINK

A soft drink designed to boost the drinker's energy

levels.
NON-ALCOHOLIC WINE

Non-alcoholic wine means that the product contains less than

1% of alcohol. But it is "physically" impossible to remove 100%
of the alcohol from any fermented beverage.
NON-ALCOHOLIC BEER

There is really no such thing as beer which is completely

free of alcohol and the so-called non-alcoholic beers can
be problem for those trying to abstain from drinking.
MOCKTAIL

A non-alcoholic cocktail.
TYPES OF COFFEE
Espresso Café Mocha

Café Latte
Cappuccino Frappuccino
Irish Coffee

Instant Coffee
Indian Coffee
Thai Coffee

Mocha
Ristretto
 Turkish Coffee

Vietnamese-style Coffee

White Coffee
TYPES OF TEA
Green tea
Oolong tea
Black tea Herbal tea
SEQUENCE OF BAR SERVICE

• Welcoming the guest – (Bar Attendant)

• Seating the guest – (Bar Attendant)
• Introduction of service staff to the guest
• Present the drinks list (Bar Attendant)
• Take guest's beverage order
• Process and retrieve alcoholic beverage items
from bar and serve to guest in accordance
with the departmental standards
• Serve the drinks to guests
• Present the bill for payment or signing
SEQUENCE OF TEA SERVICE

1. The cup and saucer with a spoon will be placed on the

napkin directly in front of the guest with the handle of
the cup facing to the right hand side. The teapot will
be placed directly behind the cup and saucer with the
handle again facing the right hand side.
SEQUENCE OF TEA SERVICE
2. If milk is required, full fat milk will be served in a
china milk jug and placed to the right of the
teapot on the table with the handle facing the
right hand side of the guest.
3. If lemon is required, two half moon slices are to
be cut to a thickness of approximately ¼ inch
and to be placed on the saucer on the opposite
side to the teaspoon one slice overlapping the
other, rind facing out.
4. The sugar dispenser (china) containing regular,
brown, Equal and Sweet n' Low sachets will be
placed on the table to the right of the tea/coffee
pot.
SEQUENCE OF COFFEE SERVICE

1. When coffee is requested by a guest, the employee

will offer a choice from regular or decaffeinated and
to inquire as to whether milk or cream is preferred. A
napkin will be placed on the table.
SEQUENCE OF COFFEE SERVICE

2. A 38cl tea/coffee pot will be filled with the required

coffee which is to be freshly brewed and hot. A china
cup will be arranged with the teaspoon on the right
hand side of the saucer parallel to the handle of the
cup.
3. The cup and saucer with a spoon will be placed on the
napkin directly in front of the guest with the handle of
the cup facing to the right hand side. The coffee pot
will be placed on a side plate and positioned directly
behind the cup and saucer with the handle again
facing the right hand side.
SEQUENCE OF COFFEE SERVICE

4. If milk or cream is required, full fat milk

or heavy cream will be served in a china
milk jug and placed to the right of the
teapot on the table with the handle
facing the right hand side of the guest.
5. The sugar dispenser (china) containing
regular, brown, Equal and Sweet n' Low
sachets will be placed on the table to the
right of the coffee/tea pot.
MIHCA Cheer