BAR SERVICES AND BARTENDING

Chapter
Objectives

THIS CHAPTER SHOULD ENABLE YOU TO:

• Enumerate and identify bar personnel;
• Discuss the basic functions of the bar personnel;
• Enumerate and discuss the qualities needed for a
bartender; and
• Enumerate the duties and responsibilities of a
bartender.
 BAR PERSONNEL AND
THEIR RESPONSIBILITIES
BAR MANAGER
• In charge of the overall operation of the bar.
• He has to make sure that everything goes smoothly during
the operation of the bar.
• He has to make sure that the guest are happy and satisfied
by making sure that guest expectations are meet or
exceeded.
• He has to make sure that the staffs are well motivated to
perform.
BAR CAPTAIN/SUPERVISOR
• In charge of monitoring the staff and the
operation.
• The bar captain or the supervisor is the most
visible in the bar because he serves as the eyes of
the bar manager.
• He needs to make sure that the operation of the
bar goes smoothly.
• He has to make sure that the staffs are doing
their tasks efficiently by monitoring and
coaching them at the same time.
BARTENDER
• Is in charge of preparing and pouring/ serving the
drinks of the guests.
• During the operation, no one is allowed to prepare
and serve the drinks of the guests only the bartender.
• Bartender should not leave the bar unattended to
avoid making the guests with no one attending them
for their request and also for security reasons.
• If the bartender have leave the bar he should ask
permission or inform the bar captain.
BAR BACK
• Assists the bartender in the maintenance of
cleanliness and the preparation in the bar.
• Also known as the “bar helper/ bar
boy/girl”.
• For those who wanted to become bartender
but doesn’t have yet the experience , this
position could be the starting point of their
career in bartending.
BAR SERVER
• In charge of serving the drinks and foods of table
guest.
• Must be knowledgeable of the beverage serve in
the bar.
• The bar server must know what are the ingredients
and the methods of preparing the drinks so that
they can answer guests questions about the drinks
serve in the bar.
WINE STEWARD/ SOMMELIER
• In charge of suggesting, selling and serving the
wines to the guests.

WINE SERVER- is knowledgeable about the wine

being served in the bar or restaurant.

SOMMELIER- is an expert of wines not only those

being served in the bar or restaurant but wines in
general . A sommelier can discuss the details of
wines to guests.
BAR RECEPTIONIST

• In charge of receiving and entertaining

the guests.
CASHIER
• In charge of receiving payments of
the guests.
• In some of the international brands of
bar and restaurants, the bartender is at
the same time the cashier for the
purpose of making the billing process
faster.
 BAR ORGANIZATIONAL
CHART

BAR MANAGER

BAR CAPTAIN

WINE BAR
BARTENDER BAR SERVER STEWARD/ RECEPTIONIS CASHIER
SOMMELIER T

BAR BACK
 REQUIREMENTS TO
BECOME A BARTENDER
A. PHYSICAL REQUIREMENTS
• Height
• Pleasing personality
• Physically Fit
B. KNOWLEDGE AND SKILL
1. Mental ability and product knowledge
• -a bartender must have great memorization
ability. He must memorize all the recipe of
mixed drinks serve in the bar.
• - he must be able to memorize and familiarize
himself with guests name and faces and the
drinks they usually orders when they are in the
bar.
2. Skills
• Bartending- is the art and science of mixing and
serving drinks or also commonly known today as
classic bartending.

• Flair Bartending / Flairtending- is the art and

mixing and serving with showmanship or flair.
The bartender shows some tricks by flipping,
tossing bottles, shake cup/tin and other tools
before pouring and mixing the drinks.
 TYPES OF FLAIR PERFORMED BY THE
FLAIRBARTENDER

• WORKING FLAIR- in working flair the bartenders do some

basic flair moves and routines before pouring and preparing the
drinks. The ingredients are in their actual or original containers
– Free pouring- is the ability to pour ingredients directly to the glass or
mixers without using a standard measuring device like jigger.
• SHOW FLAIR- the bartender now performs or execute
difficult and complicated moved and routines. Show flair is
usually part of the entertainment provided in the bar to the
guests. The flair bartender should devote a large amount of time
for practice and mastery of his moves and routines before.
• ORGANIZING- is the ability to put things in
order. Bartender must keep his bar properly
organized.
• MIXOLOGY- is the art and science of creating a
concoction or mixed drinks. Bartender/ Flair
bartender must be knowledgeable in concocting
a drink.
3. SOCIO-EMOTIONAL

• SOCIAL INTERPERSONAL SKILL- is the ability to

deal properly with other people. Bartender must deal
properly with the guests, with his/her superiors and co-
workers.
• EMOTIONAL SKILL- is the ability to control your
temper or emotion or the ability to handle pressure. A
bartender should maintain his calm composure in times
of pressure and difficulty so that he would still be able
to perform his/her job effectively and efficiently.
4. COMMUNICATION SKILLS- Is the ability to
deliver and receive information or messages efficiently.
Bartender must be good speaker and listener at the same
time. In crowded and noisy environment , a bartender
should get orders of bar guest and should avoid asking
guest to repeat their orders.

5. BEHAVIORAL/ ATTITUDINAL SKILLS- is the

ability to follow rules, policies commands or orders
properly. Bartenders must have the right attitude. Right
attitudes means doing the right things.
Qualities of a good BARTENDER
• Great personality
• Good memory
• Knowledge of liquors, cocktail, wines and beers
• Knowledge on preparing and serving beverages
• Team player
• Physically fit
• Able to wok under pressure
• Attentive
• Cleanliness/ good grooming
• Good judgement
• Service oriented
• Honest
STEPS OF SERVICE IN SERVING GUESTS IN
THE BAR
• Greet and welcome your guests and prepare them
to order.
• Offer/ suggest services/ drinks of the bar.
• Prepare and serve order/s of the guests.
• Complete the transaction
• Check back on a guest in a timely manner.
• Say farewell to the guests.
BARTENDER JOB DESCRIPTION
• Before opening the bar
• Work flow
• Before closing the bar
 Before opening the bar
•Get the keys and sign the logbook for reference later or if
something wrong happened.
•Bar counter, tables and chairs and service areas must be spotless
•Clean ash tray and spaced properly on counters and tables.
•Bar tools are cleaned and placed in proper areas.
•Empty bottles are removed from the under bar
•Juice containers are cleaned and filled
•Fruits and garnish are prepared for the day for fast service.
•Ice bins are cleaned and filled up, the same with bar sinks.
 WORK FLOW
• Say hello to guests when they approach the bar
• Take guests drinks order
• Prepare drinks of the guest
• Input/encode drink order in the system
• Charge the amount due
• Give their change
• Collect empty glasses from the bar
• Wipe the bar table constantly
• Wash glassware
• Restock anything that you need to avoid delay in preparing
and serving the drinks of the guest.
 BEFORE CLOSING BAR
• Doors and shelves should be locked to prevent losses
• Glasses, bar tools and equipment are washed and placed in
their proper place or area
• Perishable items must be placed under refrigerator
• Bar sinks are drained
• Lights are turned off
• Requisition of supplies for the next day are prepared
• Bar table is thoroughly wiped and cleaned
• Final security check is made
• Return keys and sign the logbook for reference
 BARTENDER RESPONSIBILITIES
• Check identification of the guest
• Never serve alcoholic beverage to MINORS
• What to look for
– Physical signs
– Look at their clothing
– Behavioral clues
• Don’t serve intoxicated people/ guests
• Prevent intoxication
• Slowing down someone's drinking
• Refuse service to intoxicated people/ guests
 Bartender’s preparation for
service
PERSONAL APPEARANCE
• Body cleanliness
• Posture
• Skin
• Hair
• Hands and nails
• Teeth
• Feet
• Shoes
• Socks and stocking
• Uniform
• Jewelry
• Apply cosmetic moderately for women
• Avoid bad habits (ex, chewing gum/ smoking while
on duty)
 General instructions for
bartenders
• A bartender should always use jiggers when pouring and serving
the drinks.
• Always punch the bill after serving the drinks to ensure proper
control.
• Bar counter bill must be made soon as the drink has been served
• The guest must always be served with the brands he likes best
• If guest failed to specify the brand of his drink, the bartender
should always use the pouring of well brands.
• Full bottles sale should be reported with bottles slips and
forwarded to the sales control the ff. day.
• Stock should always maintained at all times to avoid delay of
service.
ZON LAURENCE MABALOT
BAUTISTA INSTRUCTOR 1