Bartender

Training
Ever since the first bartenders started mixing and serving drinks back in the 1800’s
the profession has been regarded as rather “glamorous”. This is usually a view held
by the people on the other side of the bar, very few people ever really know just
how much dedication, training, confidence and hard work is required to be a great
bartender.

 The role of the bartender has evolved over the last two hundred years or so.
Originally bartenders didn’t have the range of products we take for granted
today, so if they wanted to make a cocktail with orange curacao they generally
had to make the curacao from scratch. Most bars in those days only carried a
very simple range of spirits; usually whisky, rum, brandy and gin but they would
carry raw spirit with which to create their own liqueurs, vermouths and bitters.
The term mixologist comes from these early days of the bartending, as they had
to be chemists as well as bartenders.
ROLES OF A BARTENDER

 The world is full of bartenders, some good, some bad and some great. What makes
a great bartender? First we need to identify the core skills needed to become a
great bartender and then we can look at the other qualities that will make you a
just a little bit better than everyone else. Understanding the main skills is vital to
succeed in the bar industry and being able to master them is vital in becoming an
outstanding member of the bartending world.
We have identified the main skills as; knowledge, skill, speed, and style, and will
all be covered throughout this training guide.
 Over the last two hundred years or so the range of products available has
increased greatly so most modern bartenders don’t need to make their own
liqueurs to create good cocktails, however the role of the bartender has not
changed significantly since the early days. The modern bartender still needs to be
a multi-­‐skilled individual focused on providing great tasting drinks in a fast
efficient manner while giving their guests memorable experiences to enjoy and
remember
LEARNING OBJECTIVES

Upon completion of training the employee will be able to:

 Demonstrate skills essential to bartender

 Deliver the bartenders brand of hospitality

 Create memorable bar experiences
 Provide guests with showmanship done with their own sense of confidence and
style.
CHARACTERISTICS OF GREAT BARTENDERS

One of the great things about bartending is that it allows you to be you! Everyone has his or
her own style, if you took the 10 best bartenders in the world, each has their own unique
personal style in how they do just about everything. There are however, common
characteristics almost all great bartenders share.
1. PERSONALITY – This is something that cannot be taught, great bartenders are
upbeat, fun, aware, great conversationalists, and have a great sense of humor but
above all, they connect with their guests in a way that has them coming back for
more. Everyone has a different personality and although you may not be the loudest,
most energetic and infectious person in the world, you might be a good listener with
a relaxed, approachable attitude that is the right fit for the bar.

2. SKILL – This is something that can be taught, it takes time and practice to become a
great bartender. The main skills are learning to serve and make great quality drinks and
to provide amazing hospitality.
CHARACTERISTICS OF GREAT BARTENDER

1. AWARENESS & COMMUNICATION – Great awareness and communication will

make everyone’s job easier. First, make sure you know the bar inside and out, so
you can always find anything you need. Always be aware of your guests needs,
making sure they are having great experiences and if they require anything.
Second, a bartender needs to have good communication skills with staff and
guests.

2. CLEANLINESS – A great bartender will always be clean, neat and tidy. Bars are
not only drink preparation areas they are also part of the over décor and
ambiance of the restaurant. Keeping the bar clean is a fundamental part of
bartending and needs to be a top priority at all times.

3. KNOWLEDGE – Great bartenders are the ones who know what products they
sell behind the bar, how to sell them, and who to sell them to.
CHARACTERISTICS OF GREAT BARTENDERS

 PROFESSIONALISM – A great bartender is always professional, from being accurate

when pouring and making drinks, to dealing with guests and other staff members. A
great bartender takes pride in everything they do, always keeps the bar clean and
tidy and always does their job to the very best of their ability.
1. TEAMWORK – You are a member of a team; you must help the team maintain a
smooth running restaurant by being a team player. You will be dealing with other
staff, such as servers, pizzaiolos, and hosts, it’s important to remember that you
are all part of the same team and help each other whenever possible.

2. SALES – Bartending is sales based and therefore the best bartenders are usually
great sales people. A great bartender is sales oriented and knows all about the
products they sell, not just the cocktails but the spirits, wines, beers, soft drinks
and liqueurs. At first, selling can seem to be a difficult thing to master, but with
practice and knowledge it can an enjoyable and profitable skill to learn.
CHARACTERISTICS OF GREAT BARTENDERS

1. CONFIDENCE – The most important trait for any bartender, confidence comes
from having all of the above qualities. Confidence cannot be taught it is
something that is gained by being 100% certain of your abilities and limitations.
A great bartender has the utmost confidence in what they are doing when they
are behind the bar and this confidence is communicated to their guests and
teammates.

2. CONSISTENCY – A very important factor in working behind the bar, consistency

is what makes you, your teammates and your restaurant stand out. Consistency
means that you produce the same product every time you pour a drink, and give
the same amazing hospitality to every guest, every time.
TOOLS OF THE TRADE

Overview

In order to excel as a bartender, it’s necessary to know the

fundamentals; the following list provides information on some
of the essential tools you may use as a bartender.
TOOLS OF THE TRADE -­‐ Learning Objectives

 Gain Knowledge of the essential tools behind the bar and their
intended use
 Learn some of the common bartender terms and lingo
TOOLS OF THE TRADE

 BAR MAT
 Used on counters where glasses are stored. Matting raises the glass off the counter to
create airflow and allow a glass to dry without leaving any chemical odor or residues.
 BAR SPOON
 Used for stirring, can assist with layering in cocktail creation.
 BOTTLE OPENER
 You can use a wine opener; however it usually makes sense to use a separate one for
bottled beer, especially in a high volume beer location.
 GLASS RIMMER
 Used for applying salts and sugars to rims. Even though this is labeled lime juice, please
use water. It works best with the sponge in place so there is not too much sugar or salt
on the glass rim
TOOLS OF THE TRADE

 PARING KNIFE
 Used for trimming celery and cutting fresh fruit during bar prep.
 GARNISH CADDY
 Used for safely storing cocktail garnishes. Ensure they are full of ice; the ice should
touch the bottom of the inserts. Lids are closed during down time.
 POLISHING CLOTH
 Used for polishing glasses streak, and lint free. Always ensure they are properly
washed
 CUTTING BOARD
 Used when cutting garnishes and doing bar prep. Always remember to put a damp
cloth underneath to stop it from sliding.
 Cutting boards need to be cleaned and sanitized before and after every use
TOOLS OF THE TRADE

 CLOTH AN DSPRAY BOTTLES

 Used to clean and sanitize the bar, spray bottles are filled with Quat sanitizer and water.
Quat sanitizer has excellent germ kill ability, low toxicity and corrosivity, it has no odor and
is safe to use on almost all surfaces.
 ICE-SCOOP
 Self-­‐explanatory? Always use an ice scoop, never scoop ice with glasses.
 MUDDLER
 A blunt wooden object designed to crush fruit and extract juices, and press herbs to extract
flavors.
 JIGGER
The essential bar tool, it can measure 1oz and 2oz pours.
 Not only is it smart to use, the law states you must pour cocktails using a measuring device.
TOOLS OF THE TRADE

 SHAKER
 Stainless steel containers used to shake or stir cocktails and shooters. Shakers should have a
tight fitting lid; do not use metal lids, as metal contracts when cold and the lid will get stuck.
 SPEED SPOUT
 Designed to quickly pour liquor and help keep fruit flies out. These should be in place on all
high use liquor bottles.
 SPILL MAT
 Setup over the bar well these are used to catch spills. Resist the urge to put these all over the
bar; they should be at the well and nowhere else.
 STORE ‘N’ POUR
 These come in several sizes and can be used for prep items and juices. They are
indestructible, easy to clean, and take up minimal space. They can have the lids removed and
cleaned easily as they have plastic screw on lids.
TOOLS OF THE TRADE

 HAWTHORN STRAINER
 The basic strainer of the bar. This will strain out any large particles like ice or fruit.
 WINE CHILLER
 Fill with ice to chill white and sparkling wines.
 WINE OPENER
 Double hinged, compact, durable, and require the minimal amount of force to open a bottle.
 GLASS RINSER
 Not only keeps glasses clean but lubricates the glass so there is less foam (and waste) when
pouring draft.
 FINE MESH STRAINER
 Even if you use a Hawthorne Strainer, sometimes you need a little extra help and that’s where a
fine mesh strainer comes in handy, the additional filter prevents small shards of ice, bits of fruit
and other solids from getting past you.
BARTENDER TERMINOLOGIES

Whether you call them bar terms, bartender terminology or bartender lingo, it all equates to the
same thing – the words you need to know to become a great bartender. Learning proper bar terms is
not difficult – there aren’t that many and most are self-­‐explanatory. The list below is some of the
more common terms you might hear when bartending.


BACK – a ‘back’ is a small glass of something (like water or pop) that accompanies a drink. (i.e. “scotch
on the rocks with a water back.”)

BITTERS – A herbal alcoholic blend which is meant to be added to other cocktails to enhance flavour.
 BUILD – A bar term meaning to make a drink – starting with ice and then ‘building’ the drink by
adding other ingredients.
 CHILL – To chill a glass and add ice and then water to any glass and let it sit for a minute or more while mixing
drinks in a shaker.

BARTENDER TERMINOLOGIES

 COCKTAIL – A mixture of alcohol and or liqueres combined with mixture of juices.

 DASH – A few drops or a very small amount of an ingredient.
 GARNISH – A garnish is something added to a drink after the ingredients to enhance
the presentation. Common garnishes are lemon slices, lime wedges, cherries, olives
etc. Some garnishes are purely for looks and some are to add flavour to the drink.
HIGHBALL – Any liquor mixed with pop, usually served in a tall glass.

MIXER – Mixers are non-­‐alcoholic ‘mixes’ that accompany alcohol in drinks. Mixers
can be water, pop, juice etc
 NEAT – Neat means no ice, If someone asks for a whiskey neat, they are asking for a
shot straight out of the bottle.
 PREMIUM – Premium refers to premium alcohol or top shelf liquor
 ROCKS (on the) – On the rocks simply refers to drinks with ice.
BARTENDER TERMINOLOGIES

 SHAKE & STRAIN – Put ice and ingredients into a shaker tin, shake and strain into a glass.
 SHOOTER – A shooter or shot is a 1-­‐2 ounce serving of either straight liquor or a mixture
of alcohol that is meant to be drunk in one gulp.
 SPEED RAIL – Typically means the long stainless shelf connected to the front on the sinks
and ice wells. It holds the most commonly ordered liquor and popular liqueurs and mixes.
 STRAIGHT UP – Refers to a drink, like a martini, which is shaken in a shaker and strained into
a glass. In some areas, ‘straight up’ is used interchangeably with ‘neat’

 STRAIN – To drain the liquid out of a shaker tin

 TWIST – The rind of a lemon, which is peeled using a special peeler. The resulting lemon
twist is thin and long.


 VIRGIN – Refers to a non-­‐alcoholic drink. Used to order common cocktails minus the
alcohol.
GLASSWARE

Three Rules of Glassware:

1. Always use the proper glassware for every drink
 Glassware is specified on each drink recipe. Always use the correct glass. This ensures
the correct ratio of liquor to mix. All of our recipes were developed specifically for our
glassware.
 Unless specified in the recipe, glassware must be at room temperature.
 Glassware just out of the dishwasher is too hot to use, adding ice to a hot glass can cause
breakage.
 2. Only use sparkling, clean glassware, a drink losses its appeal if served in a spilled, streaked or
dirty glass.
1. Always ensure that glassware is not cracked or chipped
 Always use an ice scoop; this will prevent glassware from chipping
and cracking, and is also a safety measure for our guests.
PREPARING FOR A SHIFT

Overview

Preparing for a shift is simple time and efficiency management. We perform tasks
ahead of time that increase productivity and improve quality. Would it make sense
to cut each lemon to order? Of course not, you want to maximize your time and
ensure that you begin every service with a clean bar and a full stock of quality
ingredients and tools.
 PREPARING FOR A SHIFT -­‐ Learning Objectives
 Understand your store specific bartender checklist; it’s purpose and
execution
 Appreciate the power of routine; specifically the opening, change-­‐
over and closing bartender routines

BARTENDER ROUTINE CHECKLIST

Opening, closing and changeover routines are designed to

optimize your efficiency and ensure that all necessary work is
complete at the right time. These routines ensure that each team
member knows what the rest of their team expects of them.
 Each location is responsible for customizing their opening, closing and
changeover routines to meet the store-­‐specifics. For example, a store with a very
busy lunch may choose to have all bar-­‐prep complete before 11:30 am. A store
with a slower lunch and quiet afternoon may have the bartender start later, and
complete the prep throughout the afternoon.
ROUTINE AND CHECKLIST MAIN PRIORITIES

 All tools are in place

 Well is set up
 Equipment is reassembled and fully functional. This includes dishwashers,
garnish caddies, beer glass rinser, espresso machine,
 Chemical levels checked for dishwasher
 Bar is well organized for the needs of the day
 All orders (i.e. products) are received and all stock is put away
 Bartender’s float ready; counted, balanced and ready for revenue
 The last step is the Final Readiness Check to ensure the bar is clean,
organized and stocked with quality ingredients and the necessary tools
CHANGEOVER- ROUTINE AND CHECKLIST MAIN
PRIORITIES(lunch & dinner)

 The top priority is always the guest and providing great service; some will forget
this during slower periods and it’s always important to keep priorities in check
 Bar is restocked
 Bar is perfectly clean and organized
 Quat sanitizer buckets and/or spray bottles are changed
 The night team will have zero prep and restocking to do
 The last step is the Final Readiness Check to ensure the bar is clean,
organized and stocked with quality ingredients and the necessary tools
CLOSING – ROUTINE AND MAIN PRIORITIES

 The majority of cleaning happens at close; equipment and machines are stripped
down, cleaned and sanitized this includes: Espresso machine, draught tower,
dishwasher, garnish caddies, ice wells, and pop guns
 The well is disassembled to the smallest component and cleaned.

 Products are put away with rotation in mind

 Garbage and recyclables are taken to their storage
 There is no cleaning left for the next shift
 No tools or equipment are left in the culinary dish area
SETTING UP THE WALL

There are few areas that create the same volume of sales per square foot as the bar,
and the bartender’s well is the most valuable square footage in the entire building
for sales productivity. Every square inch is meticulously fussed over to optimize
speed, accuracy and efficiency.
No detail is too small if it gets drinks out faster, better or fresher.
 The basic rule for the bar’s layout is simple: the less an item or ingredient is used,
the further it sits from the well.
 Higher volume items are kept as close as possible because every step counts
during peak service. This might mean slight changes to how the bar is set up
each day based on features, weather or events.
BAR PREP

The opening bartender should complete all prep that is necessary for both bar shifts on a
given day.

You should attempt to have bar prep completed before the restaurant opens; in some
locations the sales volume is low enough that some prep can be done in the afternoon.

Our Beverage Guide and recipes are tools that should make your life easier and help
you manage your time. They give you a clear outline of how and what to prep each day.
Prep recipes are written in an approachable, easy-­‐to-­‐understand format, each recipe
shows the tools required, measurements, ingredient and provides a step-­‐by-­‐step
procedure. Below is an example of a prep recipe from our beverage guide.
 The quantity that you should prep is based on optimizing freshness and productivity.
For example, limes spoil quickly and should therefore be cut fresh every day to
optimize freshness. Each location will have a location specific amount of each prep for
each day, if you aren’t sure how much of an item to make be sure to ask your manager.
BARTENDER FINAL READINESS CHECK

 The bartender “Final Readiness Check” is one last check by the bartender of 5
areas to ensure they are fully ready for revenue.
 It is a quick exercise (5-­‐10 minutes) that should be completed before every service,
if done properly it almost guarantees stress-­‐free execution over revenue and
allows the bartenders to focus on providing world-­‐renowned

Final Readiness Check 5 major categories:

· Stock
· Quality
· Tools
· Cleanliness
· Organization
STOCK – DO YOU HAVE ENOUGH PRODUCTS TO MAKE
THROUGH SERVICE?

 Why it matters
 You need to be able to meet your guest’s requests for the entire shift. Any
shortages in product need to be communicated immediately and resolved by the
manager on duty.
 Goal
 To never ‘86’ an item -­‐ Ensure that every bar item is in stock all of the time, all
products in the bar, cooler, and storage are stocked well enough to make it
through the day or until the next delivery.
QUALITY – IS EVERY INGREDIENT FRESH AND LOOKS
GREAT?

 Why it matters
 Eye Appeal -­‐ If a drink is served in a sparkling, clean glass, with fresh and
attractive garnishes, it will seem to taste better to your guests.
 Goal
Every ingredient to be at the peak of freshness
 Blemished fruit, items past their expiry date, and items past their shelf life should all
be discarded and noted to the manage or on a waste sheet.
TOOLS – ARE ALL OF YOUR TOOLS OF TRADES
READY?

 Why it matters
 You can not bartend without them.
 Goal
 All tools necessary for stress free execution are clean, ready to go and in place.
 CLEANLINESS – Is your stage ready to go?
 Why it matters
Considerthe bar your stage – what is on stage and what should be off stage? What
do you want your guests to see?
 Nobody wants to sit at a dirty bar, there is no such thing as a bar that looks to
clean.
 Goal
 Look at the bar thought the eyes of your guests: the bar should be clean and is
ready to put on a show.
ORGANIZATION - Is your bar set up for the needs of the
business?

 Why it matters
 Every shift is different because the needs of your Guests vary by day and time.
The bar setup for Friday lunch should different from Saturday night.
 Goal
 Optimize your performance and speed by setting up the bar for the needs of the
shift.
Summary

Our Bartender Routines and Checklists are tools designed to help ensure your
guests only receive the best quality ingredients and world-­‐renowned
hospitality. When followed, they tell you the stock and tools necessary for great
service execution. It’s like you’re being given the answers to a test… before the
test!
PRODUCT SPECIFICS

Overview

My Liquor, Wine, & Beer Package and Beverage Guide will provide you with
comprehensive training on our beverage offerings; the following focuses on
what a bartender needs to know about each product.
 PRODUCT SPECIFICS -­‐ Learning Objectives


 Understand shelf life, storage and service for wine

 Comprehend the draft system and storage for beer
 Appreciate the components, skills and recipes for cocktail creation
 Grasp the importance of productivity behind the bar
 WINE

WINE

Shelf life:
 A bottle of wine has a shelf life
 Once a bottle of red or white is opened it should be used with 5 days
 Once wine is opened it starts to immediately react with oxygen; just like an apple
that starts to brown when cut, wine will begin to oxidize.


To minimize the impact of shelf life:

 Ensure a “day dot” sticker is placed on wines with the day they were opened
 Every day at open, changeover, and close, wines should be organized to ensure
rotation
 Temperature; store open red wines in the wine cooler to slow the chemical reaction

Wine storage:
 Wines with a screw cap should be stored vertically, although lying on their side is
also ok for display purposes
 Wines with a cork that are still in boxes should be stored upside down to keep the cork in
contact with the wine
WINE

Pouring Wine is simple; however, there are a few tricks of the trade:
 Ensure the glass is perfect with no watermarks, stains or dischemicals; it’s smart
practice to smell glasses on occasion
 If the glass is wet from going through the dishwasher, get a dry one; if no dry glasses
are available ensure there are no chemicals and dry the glass with the microfiber cloth
 Check the day dot of the wine (must be within 5 days)
 Ensure you pour to the 5 or 9-­‐ounce mark on the wine glass
 Wine glass should be left on the table; you never pick up a guest’s wine glass to pour
wine.
 Tip: Does all wine improve with age?

 Sadly, no. Some wines are made to cellar for generations, but most are not. Inexpensive wines
are sold in a ready-­‐ to-­‐drink style and should be consumed as such.
 As a safe rule, the lower the price of a wine, the less it can age. Inexpensive wines – like
house wines – should never be more than a year old. Although wines don’t go bad, they will
not be at their best.
DRAFT BEER

 A draft system is a storage and delivery system designed to optimize the flavour
and appearance of beer while minimizing the shipping costs and environmental
footprint.
 Beer is delivered in kegs. Even though the beer is naturally carbonated, a mixture of
nitrogen and carbon dioxide is used to push the beer from the keg to the taps.
Receiving Beer
 All kegs should be stored in a cooler at all times
 Kegs need time to settle and cool after being delivered
 Kegs should always be rotated for freshness
 Empty kegs should be removed from the cooler immediately.
Pouring Draft

1. When fulfilling guest orders, pour any draft last, after all other beverages are
prepared. This will ensure that the beer retains its head for the guest.
2. Use the rinser to clean the beer glass; hold the glass down for a full 5 seconds. The
water from the rinser will chill the glass to help keep the beer cold (if applicable)
3. Ensure the beer glass does not touch the faucet; hold it at a 45-­‐degree angle to
minimize the head.
4. Open the tap all the way (if you open slowly it will give you foamy beer)
5. As the beer glass begins to fill, angle the glass vertically allowing the head to form.
6. Once filled, turn off the tap in one motion.
7. If the server has not run the beer and there is no head left – wait until the server is
ready to run the beer and top up the head by opening the tap a crack. It will add just
foam. Under no circumstances should you “whisk” a beer with a straw to try to
revive the head; this only makes the beer flat.
COCKTAILS

A cocktail is loosely defined as anything with one or more spirits mixed with juices, or
other flavourings.


The cocktail revolution was born out of French cafes, Italian coffee bars, and
American speakeasies; it has traveled to the most far-­‐reaching corners of the
globe.
Since the dawn of cocktails we have been on a steady path with ever-­‐ evolving
ingredients, techniques and personal interpretations.
Components to a Great Cocktail

1. Base spirit -­‐ vodka, rye, gin, etc. The base spirit can be neutral (i.e. vodka) or full
flavoured like a whiskey or bourbon.


1. Acidity -­‐ Acid, mainly from citrus fruit, balances the stronger, boozier perception
of alcohol. It can also “lighten” the taste of a cocktail.


1. Sweetness -­‐ This can be achieved with fruit, fruit juice, simple syrup (a 50/50 mix
of sugar and water), pop, sugared rims, or other spirits that are sweet.


1. Bitterness -­‐ Although you don’t find bitters in all cocktails, they are an integral
part of taste. Cocktails that taste overly sweet are easily tamed with bitters. As
people age, so do their pallets. People tend to drink less sweet and more-­‐bitter
cocktails with age.

Components to a Great Cocktail

1. Aroma -­‐ When we enjoy a cocktail or savor fine wine, part of the enjoyment lies
in the aroma. Whether it's the icy juniper in gin or the peaty smoke of scotch,
smell is an important component of taste. For example; when you make an old
fashioned one of the most important/appealing aspect is the smell.

1. Ice -­‐ It’s rare to see a cocktail without some form of ice. Different sizes and
shapes of ice will yield dramatically different cocktails. Crushed ice will quickly
dilute, large ice cubes will chill cocktails with less dilution. More ice makes drinks
taste stronger, stay colder longer and make the cocktail more visually
appealing.
ICE
Iceis a food product and is consumed by your guests. It is treated with the same
sanitary procedures as any food item.
ICE

 Always ice glasses using an ice scoop. Never us your hands or scoop a glass
through the ice well.
 Glasses should never be place in ice. You might break or chip the glass in the
ice.
 Ice must be cold. Ice can vary in temperature “warm” ice melts quickly and
makes weak, diluted drinks.
 Ice must be dry. Ice should stay dry. The ice wells should have proper
drainage to allow melting water to drain off easily and quickly.
 Ice must be kept clean. Keep all impurities out of the ice. Do not store fruit,
bottles, containers, and cartons in the same ice used to mix drinks. The
health board considers such ice as contaminated, and you should too. Ice
wells and scoops should be cleaned regularly.
ICE

 Use full ice when making drinks. Unless specified by the recipe, all
glasses should be packed with full ice when making drinks; this
ensures the proper ratio of liquor to mix.
 Use fresh clean ice for every drink you make. Throw used ice
away. You would not serve a partially eaten pizza, so do not use
partially consumed ice. Occasionally, a guest will request that you
build a new drink on top of the old one, in this case, accommodate
the guest.
 NOTE -­‐ BREAKAGE; if you break a glass near or over an ice well, the ice must
be marked and taken out of service immediately! Broken glass in ice is
extremely dangerous; do not take a chance with your guest’s safety.
EYE APPEAL

Itis very important to consider ‘eye appeal’ when making any drink. Eye appeal
impacts a guest’s experience within the restaurant in three ways:


1. Eye Appeal is a Sales Tool -­‐ There is a certain “something” about a unique
drink that arouses a guest’s curiosity enough to ask the bartender about it.
This is an excellent opportunity to use salesmanship to introduce guests to
our products.


1. Eye Appeal Enhances the Flavor of a Cocktail -­‐ Eye appeal is an important
part of a guest’s impression of a drink. If a drink is served in a sparkling, clean
glass, with fresh and attractive garnishes, it will seem to taste better than the
exact same drink served in a spotted glass with an inferior garnish
BASICS STYLES AND SKILLS OF COCKTAIL

 Muddling
 Brute force that extracts natural juices and oils from citrus and essential oils from
herbs. Using a tight grip, use your body weight to press ingredients. Be sure not to
tear mint or other herbs, as they will clog the dishwasher.
 Shaking
 An aggressive form of mixing and chilling ingredients. This is the fastest way to
combine ingredients.
 Straining
 Leaving ice in a spirit forward cocktail will melt in only a few minutes, leaving the
cocktail flabby and boring.
BASICS STYLES AND SKILLS OF COCKTAIL

 Blending
 Frozen drinks, freezes, or blended drinks all refer to drinks made by blending ice,
liqueurs and mixers.
 Stirring
 To slowly combine flavors; usually done over ice to chill and only gently dilute. This
small amount of dilution in a cocktail is critical, because water helps open up all the
flavors of the ingredients
PRODUCTIVITY BEHIND THE BAR

If it’s starting to feel like there isn’t enough time in a day to do everything that’s
required of a great bartender, then you’ve been paying attention! Remember,
anyone could be a bartender if it was easy.


There are 4 main things that can help you become productive:


 Follow routines and systems. They are designed to maximize your efficiency.
 Think before you move. Before you go to the walk in cooler, is there anything
else you need? Is there anything that needs to go back? Don’t go anywhere empty
handed.
 Work as a team. Ensure that each person knows what his or her duties are. Don’t
have 3 people playing 2nd base; ensure all duties in a bar are evenly covered.
PRODUCTIVITY BEHIND THE BAR

 Intensity and focus. If you watch a great chef, you’ll see a focus and intensity
that is likely only matched by professional athletes. Set this as your
benchmark.
Working as a Team | OWN YOUR ZONE
Instead of having 2 or 3 people randomly doing tasks behind
the bar, it’s important to schedule who does what.
Well Service Efficiency and Speed

 It’s important to understand the difference between speed and efficiency. Speed is just the raw power
and energy that you’re exerting; it’s simply how fast you’re moving. Efficiency, however, has nothing to
do with speed. Efficiency is the ability to accomplish a job with a minimum expenditure of time and
effort and is a result of all you systems, preparation, planning and organization. It’s working smarter, not
harder; it’s finesse, not force. With that being said, please don’t underestimate the importance of speed.
It is the combination of both efficiency and speed that is crucial to becoming a great bartender.
 Our commitment is to get guests their beverages as fast as is physically possible (no more than 2
minutes). Assuming it takes 30 seconds to ring in an order, and 30 more seconds to get the order to the
table, that means we have 1 minute to prepare every order.
 Shift readiness is the biggest contributor to efficiency. Set yourself up for success with the Bartender
checklist and Last Check to ensure that all of your tools of the trade are in place. Of course, the items
you expect to use the most throughout the shift should be closest to the well. Aside from this, maintain
your intensity and focus throughout the shift.
Bartender efficiency tips:

 When starting a batch of cocktails, find ways to minimize your trips through the bar and the number of times
you reach for the same ingredient
 Get all of your glassware for the entire order, or multiple orders at once (when you set your glasses up like
this, if you forget what you are making, 9 times out of 10, you can turn and glance at the type of glassware
you’ve lined up and instantly remember what you are making)
 Get all of the back bar spirits or ingredients out of the coolers to complete the order(s)
 Fill up all the applicable glasses with ice at the same time
 Pour all the spirits together – The goal is to NEVER TOUCH THE SAME BOTTLE TWICE while making
multiple drinks for one order. (If you have six drinks on an order make the same ‘family’ of cocktails at the
same time. For example, you have three Vodka drinks, two tequila drinks, and a boozy coffee. Pour the Vodka
first, the Tequila next, and leave the boozy coffee for last)
 Garnish all your items together
 Pour all your draft together
 You don’t have to make all orders in the order you receive them. (It wouldn’t make sense to make a table of
two wait for waters while you make a Nutella Mocha)
 It is acceptable for guests sitting at the wood can have their drinks “bumped” up in priority.
PRODUCTIVITY BEHIND THE BAR

Since every bar has a different layout and a different number of seats, these are
simply guidelines. Any time that a bartender has a free moment, s/he should
check with their teammates to see if they need assistance.


If you ever find that you cannot keep up with the needs of a guest during any
service, have a teammate ask a manager for help. Once the manager arrives, you
should each be assigned one of the roles listed above.


When is the rush done? When you are ready for the next one!



DRINKS MAKING PRIORITY

 SUMMARY
 Each product behind the bar has specifics about it that every bartender needs to
know. It is important that you can operate each piece of equipment, as well as
understand the storage and rotation for each product.
 Lastly, every guest is depending on you, for their drinks as fast as possible, so it’s
critical that you maximize your productivity and prioritize drinks in an order that
ensure quality and speed.
HOSPITALITY, SERVICE & THEATRE
Overview

It’s your bar for the shift, and it’s up to you to maximize that opportunity. The best
and most impactful way to do this is to create a centre of world-­‐renowned
hospitality. Your job is straightforward; make sure that every guest leaves happy,
every time. All you have to do is figure out how to provide the best service in the
house.

 HOSPITALITY, SERVICE & THEATRE -­‐ Learning Objectives

 Develop an eye for opportunities to roll out the red carpet

 Gain some useful tips for learning guest’s names
 Develop your on stage personality
 Develop confidence and style behind the bar
EVERY GUEST, EVERY TIME

When someone sits at the bar, they have made a choice to be there. And from that
point on, it is your responsibility to make sure that they have a good time,
regardless of their mindset or attitude when they sit down. First things first, we
have to remember that we are in the hospitality industry and are there to engage,
maybe educate and, above all, serve our guests.


 Why would someone sit at the bar as his or her first choice? It’s important to
think about the reasons that guests sit at the bar, and not a table.
Q. Are they looking for conversation?

 Great bartenders can talk about anything: current events, sports, the city, etc. Remember
that you are not there to pass judgment or necessarily share your opinion. Once you get
anyone talking about their favorite subject, they relax, stay longer and come back more
often.
 Q. Are they looking for great drink service?
 Give them the best drink service in the house: This is a simple, free offering of a
few tasters and the opportunity to share your knowledge (and/ or a story) about
each wine or beer presented. These “micro seminars” use only 1 – 2 ounces of
product and can blow guests away.

For example, let’s say a guest wants a full-­‐bodied red, but doesn’t know what to
order. Instead of just telling them about the cabernet sauvignon or malbec, pour 2
small tasters. It’s best to not tell the guest, which is which, and ask them which they
enjoyed. Never use this as a trick to sell the most expensive wines, as it is deceptive.
When done right, guests love this.
Q. Do they love the show of watching things being made?

 Are they asking questions? Give them a show! Talk about what you are doing and teach them
the history of your craft.


 Someone loves IPA? Share the story! Someone loves Old Fashioneds? Share the story of
where they came from.


Q. Are they looking for sports?



Great bartenders know what is happening in the world of sports, particularly with local
professional teams. You don’t need to know every detail, just a few stats (i.e. the result of the
last few games).

After answering these few basic questions, think to yourself; “Self, how can I make these guests
happy?” The options are literally limitless; you just have to look for opportunities to provide the
best service in the house for every guest, every time.

Theater, Confidence, and your Onstage Personality

 Why did your guests sit at the bar? Many are looking for the theatre and energy that only exists at the
bar.


 Theatre does not necessarily mean flare bartending. In fact, that style has mostly fallen out of fashion.
That’s not to say that you cannot develop your own sense of flare in how you do things. The best
bartenders have a sense of grace and style with how they move and operate. They move in a
deliberate way, with precision and purpose. It’s not simply mechanical.

 Learn how to master some of these ideas:


 How do you shake a cocktail with style (i.e. proud and high over your head)?
 How do you open a bottle of beer or wine? Is every movement deliberate and entertaining, or
slow and cumbersome?
 How do you set a cocktail on a coaster, and how do you put a straw into a
Theater, Confidence, and your Onstage Personality

 drink? Is it a representation of your own style and personality (i.e. classy, fun,
energetic, witty, funny, bold)?
 How you pick up glasses, a bottle or speed spout?
 How do you pour an ounce?
 How do you pour a shot for a guest?

We cannot give you the answers to these, as it’s important for you to develop your
own style. Who inspires you? What is your style of bartender? Own it! Don’t
become someone else, be the best version of you.
REMEMBER GUESTS’ NAMES

 Introduce yourself to every guest and get his or her name. Treat the wood like you are throwing a cocktail
party or dinner party at home. If you were throwing a party at your house and someone brought a friend
that you did not know, would you introduce yourself, of course you would!


 Always try to learn – and remember – the names of your guests. Below are some easy tricks to

remembering people’s names:

 Be interested; many of us don't even catch the other person's name when they're introducing
themselves; we're
 too focused on ourselves; the first step to remembering a name is to pay attention as you are
introduced
 Make direct eye contact with the guest when introducing yourself and make sure you repeat their name out loud right after
they tell you (i.e. “it’s great to meet you Jason”)

 Picture their name written on their forehead; Franklin Roosevelt continually amazed his staff by remembering the names of
nearly everyone he met; his secret was imagine seeing the name written across the person's forehead.
 Use the guest’s name frequently, at least 3-­‐4 times, during the visit.
 Keep a log book; jot down guest names with drink preferences and a brief physical description of the guest; this can be a
helpful tool to share knowledge with every bartender, but please remember that all entries in this log must be professional and
polite.
REMEMBER GUESTS’ NAMES

 What’s in a name?

 It provides validation, others simply addressing us by name conveys, “You’re an

individual, you matter and you have value”. As one person noted, “a person’s name
is the sweetest sound in any language” simply because it affirms our worth.
Introduce the guest to someone else using his or her name (i.e., David, you
remember Jason, right? Well he was just telling me how much he enjoys our Old
Fashioned)

 Use word association; try to connect a person's name to a familiar image or

famous person (i.e. if a man's name is Arnold, imagine him as the "Terminator")
REMEMBER GUESTS’ NAMES

Using the above techniques will dramatically increase your ability to recall names,
but there’s still the chance you can slip up. If you do see a guest that you have met
and can't remember his or her name, you can warmly say something to the effect
of, "I remember you well, but your name has slipped my mind."

If you remember their regular drink but not their name, feel free to work that into
the greeting as well. Remembering our guests’ names will make them feel welcome
and valued.
TV Management

Regardless of location and your level of tech-­‐savvy (or any other obstacle), you have to
understand how to work the TVs. Your management team knows how to operate these, but
you need the ability to respond to guest requests for specific games or events promptly. You
also need to be the conscience by ensuring that the best games or events are always playing.

 What are the big sporting events of the day?
 What time do they start?
 What channel are they on?
 Are they pre-­‐ programmed to play?
 What games and channels are we able to get, and which are blacked out? Knowing
this can save you an embarrassing moment with a guest.



SPORT

 Whether you watch it or not, sport is a major part of Nigerian culture and it’s a driving factor for
why people sit in bars and lounges. It’s part of the atmosphere and the experience. Those that are
not sport fans still need to be up-­‐to-­‐ speed on the headlines of the day; simply claiming
ignorance or indifference to sport is the same as saying, “I don’t care about what interests you.”

 How long does it take to get up to speed on the last important game for your home team? Or to have
a general understanding about where your home team sits in the standings? Or who won the last
time your home team and their biggest rival played? The power of technology makes this a 1-­‐minute
read before your shift.


 The bottom line is that staying current and being able to connect with a guest on his or her favorite
subject is a simple way to break the ice and make every guest leave happy.
