Professional Documents
Culture Documents
Stewards Course
Stewards Course
Stewards Course
swPiBjys
Conduct
General Hints.
1. After you have served a drink, step away from your customer
or move to another part of the bar. Never appear to be
listening to a conversation. Never join in a'converaation.
2. Be friendly and courteous but not slick. IVork quickly and
neatly* Don^t splash or slop.
J3o Train your memory. Remember the faces of your regular patrons.
Greet them pleasantly and politely when they arrive - but not
by name. Remember their favorite drinks and how they like
them mixed. ^vVhen an officer says "one of the usual, please",
he feels at home and at ease.
11. Never carry on a loud conversation behind the bar with other
stewards.
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12. Never leave the bar area to meander around the mess
except to collect empty glasses or clean ash trays.
Remember the bar is your place of duty, the other parts
af the mess are "out of bounds".
16. Check every glass on every drink for chips and dirt,
18. PJhen mixii-:g a highball, ice goes into the glass first
with tongs. The spirit is pured over the ice, Hien
comes the mixer. Make sure the mix is neve flat.
20. DO NOT S'lCICE EEIIIND THE BAR. Use the steward's room.
GROUP 1
STEnVARDS COURSE
Personal^Hy^6^^
% Personal hygiene not only relates to cleanliness of person but also includes
cleanliness of your working environment.
Personal Appearance
Hair in ears and nose should he well trimed, and of course a clean shave
every day. If you have a fast growAng beard, shave twice a day to b e safe#
Tahe.care of your body. A good brisk shower, soap and warm water first,
then a cold rinse and a rub down with a coarse towel will pep you up for the
day#
If you want to wear a happy, smiling face, be sure to take good care of
your feet. Tired, aching or swollen feet do not make for'good cheer or good
service. Clean socks will help to prevent this condition. Give your feet a break
by having two pairs of shoes oh hand and changing into them once or twice each
day® !Feet which perspire freely should be washed each night in hot water and
then rinsed in cold. Perspiration is caused in most cases by excessive dryness
and a light cold cream massage after your foot bath will keep your skin soft®
Your bar uniform should always be neatly pressed and free from stains®
Wear a clean white shirt every day. Take care to have your ties always clean.
Do not wear any ties that are frayed. Prevent your shirt cuffs from fraying
by wearing the ri^t sleeve length - long enough to show but not long enough
to get soiled or wet or get in your way.
V/ith regard to your, dress during your duty hours in the mess, you should
relize that as trained soldiers your hours ef duty are equivalent to parade hours,
therefore your dress will be as ordered by your CO, in the case of mess staff
this officer is the PMC®
Mess regulations for officers forbid their entering the mess without jacket
irrespective of the weather, except where regulations specially permit the wearing
of .unifoim without jacket. As employees of the officers, your duty dress must
conform accordingly.
As soon as possible start cleaning up the bar. The first item on your list
is the dirty glasses left from the previous night. Clean hot water, immersion
in the disinfectant and a final good rinse will prepare them for the final process.
Two cle^ towels will keep your glasses sparkling. One towel for drying, one
for polishing. Handle glasses carefully, they are worth money. Reject any cracked
or chipped glassware. Next comes your bar.
Remember your own officers and especially visitors and guests see and
touch your b^. If your bar is well Sept and regularly polished and dusted,
they will enjoy coming back to be served. One of the easiest and most efficient
ways of cleaning a bar is to spray soda water on the bar top and then wipe t
thoroughly. The soda outs the grit and residue and you v/ipe it off® A regular
application of near boiling linseed oil thoroughly rubbed into the bar will Mve
it a gleaming richness.'
Your work board and storage cabinets beneath the bar should be ever clean
and ready for use.
Mirror^. People like to look into mirrors -• it's human nature. Help them
to enjoy themselves by keeping the mirrors clean®
Beer Cooler. Clean the front face of the cooler. In the case of a stainless
steel front, use bon~ami, it doesn't scratch. Use olenty of e!j.bow grease when
polishing. Do this daily®
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Summary
23# Check that you have a clean shirt and jacket available
^ for your next tour of duty-.
- 5-
1« Set the tables with only those places that will be needed; be sure that
all pieces needed are there.
2. Silver for serving is placed beside the food and not in it, eg, butter
knives not stabbed into the butter,
3. Place mats are plticed in line with the edge of the table and directly
opposite one another unless and odd number of people is being served.
4. The cutlery and plates are placed an inch from the edge of the table and in a
straight line. Each piece should be set on the table carefully, with the
pattern if there is one, arranged in the same vjay.
5. Bread, butter, relishes and other foods should be placed on the table so
that it appears balanced and not crowded in the centre.
6. Water and bread should not be placed on the table until just before the
officers ^rome to the table.
(i) Silver in order of use from the outside in toward the plate.
(ii) Forks on the left unless a knife is not being used.
(iii) Spoons outside the knife.
SERVING OF WmS
GENERATi
There are certain established combinations of food and wine which bring
out the best in both. These are shown in the Wine Selection Chart shown as an
appendix.
With a simple meal consisting of soup, roast and sweet, no more than three
wines could be served, namely; appetizer, table wine and dessert wine. With a
more elaborate meal this number need not be extended.
Glassware
The glasses selected for serving wine should be clear white and of a simple
design. Thin steiimied and, where necessary, of a generous size.
Cut and remove the capsule to just belov; the bulge which is to be found
on all wine bottles. With a clean napkin, wipe off the mold or dirt you v/ill
usually find between the cork and capsule. The reason for this is that it is impossib|.e
to pQur wine from a bottle without some of it spilling or slipping over the lip.
Since the metal capsule is often corroded or moldy, the wine would taste tainted
if it came into contact with the metal.
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liie cork out, xvipe the mouth of the bottle both inside and out with
the napkin. You. are ready to serve.
Hemova the bottle and wrap a clean napkin around iti This is to prevent
a bursting bottle due to sudden surface expansion of the glass at the point
of contact of the warm hand.
Remove the foil or metal capsule to a point just below the wire which
holds the cork securely. Hold bottle firmly in the left hand at an angle of
45^ , unwind and remove the wiringi In this process it is advisable to keep
a gentle pressure on the cork, with a clean napkin, wipe the neok of the
bottle and around the cork.
Holding the bottle at the same 45^ angle, with the right hand grasp
the cork and ease it out by turning it to the rights It will come out with
a resounding "plop**,
j\fter the cork is out, keep the bottle at an angle for about five
seconds or until the pressure v;ithin has equalized itself with that outside
the bottle,
fifter removal of the cork, remove the napkin. Champagne and sparkling
v;ines must be served in two motionsi Pour wins until the froth almost reaches
the brim of the glass, STOP, VTait until the frothing subsides, then continue
pouring to fill the glass 2/3 to 3/4 full. Be careful not to pour too rapidly
as the wine will froth over the lip of the glass,
TfHLE SiSRVICS
Forov/ord
Back in the middle ages a popular way of poisoning your enemies was
to ask them to dine, and sometime during the festivities they would drink
a goblet of poisoned wine.
Gradually the custom arose for the host to taste the wine before his
guests to allay their fears. Today, too, the host samples the wine before
his guests are served, but this practice nowadays is the means of assuring the
host that his wine is in perfect condition and suitable to serve his guests.
OlviliaB. Custom
Th host's glass is filled J full and the cork is laid at his right hand.
Having satisfied himself as to the suitability of the wine, the host indicates
that the pouring may continue. The waiter then commences to fill the glass of the
guest immediately on the host's left and proceeds around the table in a clock**
wise direction, the host's glass always being the last to be filled. In the
case of a mixed partj-, the ladies are alvmys served first, commencing as before
on the host's left, proceeding in a ulockwise direction, ending the circle
with the glass of the lady sitting on the host's ri^t hand, then proceeding
to the first male sitting on the post's left and filling the glasses of all the
male guests until finally ending with the glass of the host.
Military Custom
All Mai
The host is seated with the senior guest on his right and next senior
on his left. Immediately facing him across the table would be his 210• On
the right and left of the 2IC would be other prdmcipal guest.
One wine steward stand s behind the host (ie. the CO or GOC) and one
behind the 210. Mien ready, the first ivine steward pours the host's glass
a i full and waits for perraission to continue. The host having given permission,
the first wine steward then fills the glass of the guest on the right of the host,
then the guest on the left and then returns to fill the glass of the host before
proceeding to continue pouring on the left ina clockwise direction.
The second wine steward meanv/hile waits until the host has given permission
to start pouring. As soon as the first steward moves to the left, having
finished filling the glass of the senior officer, he immediately commences serving
the guest to the rigjit of the 2Ic, then the 2Ic, then proceeds to the left in a
clockwise direction.
Mixed Party
Immediately oposite the host will be seated the principal male guest.
On the rigiht and left of the host will be seated the principal lady guests.
On the right of the principal guest will be the wife of the host, on his left
the wife of the 21c
The first vjine steward stands, behind the host, the second wine steward
behind the principal male guest.
Having received pennission from the host to serve the wine, the first
wine steward fills the glass of the lady on the right then on the left, and continues
to the left serving all the ladies first. As soon as the first wine steward
commences to pour, ie starts filling the glass of the lady on the right of the
host, the second wine steward commences to serve the lady on the right of the
principal male guest, then on the left and continues left around the table serving
all the ladies first. The first vjine steward meanvJhile xvill arrive opposite the
host, wait until the second wine steward has completed filling the ladies glasses
and then proceed to serve the principal male guest and continue serving to the left.
The second wine steward will walk past the host and commence serving the male
members on his left after the principal male guest has had his glass filled.
Finally the first wine steward fills the glass of the host.
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The foregoing also applies to the service of spirits and liqueurs except
that there should be at least two stewards to each side of the table. One
steward carrying a tray holding a selection of liqueurs and glasses, and the
other pouring and serving.
The serving of wine becomes an important function only when there are ladies
present. In fact at a stag party, as the guosts have been placed according
to their rank, there is no difficulty to overcome. Ori.e starts on one side with
the commanding officer, on the other side v/ith the guest opposite. The moment
that there are ladies present, the ladies have to be served first.
^ere several wines are being served, start with lesser bodied wines and
build up the best wine served with the cheesQ#
Appropriate Acceptable
Hors D*Oeuvres, Olives, Wine Substitute
Roast Lamb, Veal and Pork 0 Red Bordeaux 0 Still Red Burgundy
Lamb Stew, Chops, Boiled (Medoc)
Mutton
0 Chianti (red)
Roast Beef, Beefsteak, 0 Still Red 0. Red Bordeaux
Venison, Wild Duck, Steak & Burgundy ( edoc)
Kidney Pie 0 Chianti (red)
Milk Pudding none none
Appropriate Acceptable
Wine Substitute
Temperaturesi
Size of Serving;
Cocktails - 2 to ozs.
Liqueurs - 1 oz<
Foreword
Many excellent books have been written on vjines, a few on spirits and beer.
There are also available many useful pamphlets and books published by various
producers and importers containing worthwhile information on individual types of
products.
Introduction
The beginnings of the liquor industry are almost as old as man himself.
It is continually developing and improving as a natural result of the advance of
science and civiliazation.
Definitions
l^.at is alcohol?
IfTliat is vjine?
TJhat is a spirit?
What is Beer?
Beer is a liquor fermented from cereals and malt, flavored with hops#
Fermentation
The saccharomycetes appear when the grapes begin to ripen and settle oh
the outside of the skins iintil the grapes are gathered and the juice expressed#
The grapes themselves are not affected since the action of the mold does not
commence until the juice has been expressed and there is oxygen present#
Important note here, take away the air and there is no fermentation#
The foregoing has dealt briefly with the fermentation in wine in which
sugar is naturally present in the form of grape sugar in the grape juice. It is
also present in other fruits, most particularly in sugar cane which has a by-product
molasse§ which mAloil fermented produces the alchhol t'rat after distillation we
call rum.
In short, once the sugar is there, yeast will gladly finish the job of
fermentation.
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Distillation
Introduction
Before dealing with the accounting procedure and purpose of stock recording
the following remarks dealing with the background of the wines and spirits
that are normally handled in your day-to-day operations will give you a better
understanding of your job.
Wines
Before the last war it was estimated that the world*3 vineyards covered
some-21,250,000 acres. Of this area 15,750,000 acres were located in Europe.
It will be seen therefore that from the point of view of volume alone, interest
in European v/ines in justified, and there can also be no doubt that the fine
vjines of E-Tope excel in quality that those being produced in any other
vineyards.
The names b^?' which the various wines are known are the names of places,
Bordeaux:, Burgundy, Champagne, etc., and the only vjine entitled to use
thsm is that actually produced in the locality named.
CQisre are, however, certain names connected with wines and spirits which
have a general application irrespective of locality, although in each case
the place of origin is usually indicated, e.g., Scotch whisky, Portuguese brandy,
Jamaica rum, Holland gin.
Claret - applied to a red wine from any of the districts in the Bordeaux area
in France.
All wines can be roughly divided into two classifications, (a) natural
or table wines and (b) fortified, appetizer and dessert wines. TTable wines
have a fairly lovj alcoholic conten (8-14$^) and are usually drunk during the
meal to slake thirst. Serving 4-7 ounces. Fortified wines contain about
I8-225S alcohol and are sipped either at the beginning or close of the meal
according to their character. Serving 2-3 ounces. Fortified wines include
Sherry, Port, Madeira, Vermouth, Tarragona, Muscatel, etc. All other wines are
classed as table wines.
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Definitions
Still ^'7ine. All wines are naturally still. They do not bubble or
effervesce when poured into a glass.
Sparkling Wine. This is a still wine that, has been treated with a
sugar syrup in order to produce a secondary fermentation in the bottle so
that when the cork is drawn, the released gases cause effervescence.
Body. A wine possesses body when it creates in the mouth the sensation
of roundness or fullness. In wine the body is derived from the tannin contain
ed in the grape skin.
Fortified Fines
All "ho:..ies are blended wines and are sold by type and by brand.
The type usually found in Canadian Liquor Stores is imported under brand names
and there is usually no way of telling the type except by pulling the cork
and tasting the wine.
The pale sherries are ideal appetizers and are served sli^tly
chilled.
The mediums show the best advantage if taken in the morning with a
biscuit. They will suit various palates at any time.
- 15 -
The brown sherries may be used as a change from Port and served as a dessert
wine•
Port. Although there are several types of Port produced, they are all very
similar in character and are all used for the same purpose.
Tavjny Port. Is fully aged in the cask, does not improve in the bottle and
should be drunk as purchased.
Kuby Port. Is a blend of Tawny Port and fresh young wine, and as a result
has a flavor that is fruitier than Tavmy Port. Will improve if stored for 4 or
5 years.
White Port. Usually a reddish amber color. It is generally aged in the wood
and is very sweet.
Vintage and Crusted Port. Not dealt with here as no liquor commission in
Canada carries these wines in stock.
Port is the ideal dessert wine, its rich fruity, nutty flavor making it
a perfect companion for nuts, raisins and ripe cheese.
Vermouth. Tlie naine comes frojn the old English - Wermod and the German Wennut-
raeaning Wormwood.
Vermouths are both dry and sv/eet and both types may be obtained from Prance
and Italy,
Muscatel.. A very sweet golden wine strongly aromatic from the muscat grape.
Table Wines
Bordeaux. Produced from the Bordeaux area in Prance. They are all still
^ wines and are all dry except those from Sauternes which are sweet.
Their colour may be red or white, except for the golden Sauternes.
They are noted for smooth, rich, delicate aroma and flavor.
Burgundy. Resemb3,e the Bordeaux wines in character except that they are
generally more robust, full-bodied and aromatic.
Chamnagne can be procured with varying grades of dryness which are always
indicated on the label. The range from dry to sweet is:
Anjou and Vouvray. Producted in the valley of the Lorie River, The white
ones are the better known.
Aisation Wines. Similar in character to the Rhine wines but generally much
drier,
With the exception of one or two Mosolles (which are marketed sparkling)
they are all still white wines with a slightly greenish tinge. Their c3.ean delicate
floweriness of both bouquet and flavor establishes them as the finest of luncheon
wines.
The still wines, known generally as Hock, are served cold in quantities of
4-6 ounces.
Italian Wines
Qhianti. This wine, produced in the Qhianti district near Florence is the
best known wine frora Italy. It is a still wine and may be either red or vdiite.
It is considered an ideal accompaniment for the Italian dishes of raacaroni and"
spaghetti,
Hungarian Wine
Swiss Wine
In the production of wino the liquid from the fermenting vat, containing
nearly all the organic constituents of the graj)e, is run off into casks and e
eventually bottled. Owing to the presence of these living orgainsnis the v^ine will
mature or develop in both cask and bottle.
In the production of spirits the liquid from the fermenting vat is run into
a still where sufficient heat is anplied to vaoorize the alcohol. Owing to this
fact, that the alcohol has at one stage tal:on the form of vapor, none of the living
organisms can be harried over into the spirit. The only further improvement is
during storage in the cask, where ageing takes place through a process of slow
evaporation through the vjood of the cask. In effect, if a 3 year old spirit was
bottled ten years ago, it is still to-day a 3 year old spirit#
Storage of wines
To reach the shelf in a storeroom, the vjine you have purchased has travelled
sereral thousands of miles. V7ine is a living thing and needs a rest after its
journey#
Bottles of table wine should be stored on their sides with the label uppermost.-
Low temperatures are injurious to all wine especially to those that would
not nomally be served cold. Exposure to extreme cold will produce cloudiness#
If no damage has been done to the ivine, the cloudiness will disappear if the wine
is-allowed to return slowly to proper cellar temperature#
1^/hisky
The word '^shisky'* comes from the gaelic words *TTis Gebeatha" meaning
"water of Life"# The Irish and Anerican distillers spell it "whiskey"#
It is produced in Scotland, Ireland, the United States and Canada. All four
have individual cheiracteristics that distinguish one from the other • They are
distillates of a fermented grain mash using barley, wheat, rye or corn, or combination
as cereals#
Scotch I^iisky
There are roughly two types of Scotch whisky. Highland Malt and Lowland
Grain Spirits. The foimer is a highly flavored "smoky" v/hisky made from malted
barley by the pot still method., and the later is a ligliter vjhisky with a less
distinctive taste made by the continuous still method#
No straight Highland Malt whiskies are offered for sale in Canada. The well
knovm proprietary brands are blends of the two types mentioned.
Scotch whisky is normally served in two ounce quantities and diluted with
either vjater or spark''ing water.
Irish Whiskey
/^S
In Noriihern Ireland, whiskey is made entirely from malted and unmalted barley,
but in the Irish Free state other grains are added to the malt#
The product is a smooth whiskey of good body and has a clear malty flavor#
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American vlliiskey
There are three types of American whiskey, Rye, Bourhon and Corn# A miurtnre
of various cereal grains is used in the mas but in the case of R3'"e, rye predominates
and in the case of Bourbon and Corn, corn predominates to the extent of 51^
and BOfo respectively.
Canadian Misky
Hiis whisky is distilled from a fermented mash of v/heat, rye and corn,
or combination, plus a small percentage of malted barley.
0;«jing to the high proof strength at which Canadian spirits are distilled,
they are'generally lighter in bodj'- and more delicately flavored than Anerican
whiskies.
Brandy
Cognac
The brandy which comes fram the regign of the Charente, iimmediately
surrounding tiie tovjn of Congn c in France, is the finest in the .;orld and is
called Cognac.
Three Star Cognacs will have been aged in the wood frora 5-10 years.
Sometimes initials on the label are used to"designate quality: V.Y.O. (Very
Very Old), V.S.O.P. (Very Special Old Pale).
Gin
The word is derved from the French work "genavre" meaning juniper.
The most widely known type is known as 'Tjondon Dry" made in laigland,
Canada and the U.S.A.
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Oterh Gins
Sloe Gin
A plum coloured spirit flavored v/ith the sloe berry which is usually
drunk as a liquiur.
Holland G-in
Bum
This spirit is made from the residue of the man^lfacture of sugar. The
juice from the cane is boilded in order to crystallize the sugar, leaving a black
liquid (Molasses) containing a small amount of sugar after the crystals have
been recovered. The molasses is fermented and then distilled and a strong flavor
and aroma of caramel is carried over into the distillate. After ageing in oak
puncheons it is bottled for the market.
Cherry Brandy or
Whisky - A light bodied spirit flavored with
the fruit.
Cointreau - Flavored with orange rind. It is not
too sweet.
Creme de Menthe - Oreeh and White and both flavored with
mint.
Curacao - Orange flavored and originating in the
Dutch VJest Indian Island of Curacao.
Drambuie - A liqueur made in Scotland from ?Jhiskey
and honey. Similar in character to
Benedictine.
Kummel - Flavored v;ith caraway seed.
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Liqueurs are normally drunk at the end of a meal with the coffee, serving
one ounce.
Bitters
Ageing
Spirits will not improve indefinitely in the wood. They reach their prime
at a certain age after which they decline in quality.
The Three Star Cognac vjill have been kept in the cask from 6-10 years.
Proof Strength
A liquid containing 57^ alcohol and 43^ water bjr volume at a temperature
of 60^ F.
American Standard
T^hrough. the ages, in every country from Egypt to the Now Vforld, evidence
of hear has been recorded in all languages. Medieval histroy is full of references
to brewing and its importance in the development of civilization.
Definitions
Beer Is a brewed and fermented beverage made from malted barley ^d other
starchy cereals, flavored with hops. Beer is a generic term embracing all malt
beverages.
Ale Is an aromatic malt or malt and cereal brew usually heavier and more
bitter"than beer. Ale is fermented at a higher temperature than beer and the
yeast remains at the brew, hence it is a **top fermentation" brew.
Stout Is a very dark ale with a strong malt flavor, a sv/eet taste and a
strong hop character.
Porter Is a type of ale having a rich and very heavy foam. Very dark malt
is used to give a high extract. It is sweet and less "hoppy" that regular ale.
It is brewed like stout but is not quite as strong.
Brewing Process
In the brev/ing of beer as in the preparation aof a fine dish in the kitchen,
the resultant product is as good as its ingredients. This applies whether the
final product is a light lager beer or a full bodied creamy ale. The only differeence
being in the way the ingredients are treated, that is how long the malt is dried
and roasted and the temperature at which fermentation takes place.
Ingredients
Water Eorms 85-899S of the finished beer. It is used at every step of the
brewing operation and has a great deal to do with the character of the beer,
its quality is of the utmost importance. It must be biologically pure and its
mineral content must be known.
A water that'is well suited for the making of beer will not make a good
ale and vice versa.
Other Cereals These will be either raw, such as corn and rice, or in varying
stages of preparation such as corn grits and hominy. In the making of ales, certain
types of sugars or symps may be used. These are called malt adjuncts.
^opes Hops are used to give the brews bitterness and character. Only the
flower or cone from the female hop vine is used in brevdng. It is picked free
from leaves and stems, dried carefully to-conserve the delicate fine aroma essential
in a choice brewing hop.
Yeast Finally comes the fermenting agent, the pedigreed brewer^s yeast
which converts the wort inot beer. Yeast is cared for in a brewery more care
fully than any other ingredient because once the particular strain has been
selected, it must not be changed or the character of the beer will be changed.
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Hie malt is ground to the proper fineness and screened to shake out
any bits of dirt of dust which are still on it. It then goes through a
hopper into a mash tube. This is a circular copper or stainless vessel with
a false bottom which has slots like a sieve. It contains a heating device
and a set of paddles to keep the mixture agitated.
The malt, cereals and the proper amount of vjater are thoroughly mixed
and stand or are cooked as long as is necessary to obtain the maximum
extraction of soluble materials. It is during "Hiis operation that the brewmaster
can determine the composition of the finished beer.
When the stirring has stopped, the solids are allowed to settle.
The solids which settle on the bottom form the filter bed. The liquid which
is now wort, flows through this natural filter and it passes into the brewing
kettle. In the kettle, hops are added to the wort which is then boiled from
two to two and a half hours.
Hie wort is then passed through a hot strainer. There the hops are
passed through a filter bed and the vjort runs through leaving spent hops
behind. The wort is cooled down and goes into the fermenting vat.
The difference between beer yeast and ale yeast is that beer yeast
settles to the bottom and does its work there during fennentation and after.
Ale yeast in multiplying has a tendency to stick together creating more of a
surface and does its work from the top of the liquid.
After fermentation is over and most of the yeast has settled dovm, the
young beer is run off into glass lined or othervjise protected storage vats,
where it is kept at a very low temperature so that the yeast and other solids
mya be precipitated by the natural process of sedimentation. Certain chemical
changes also take place which develop the iimnature beer.
Finnally the beer is carbonated by adding the carbonic acid gas which
vjas released by the wort during fermentation. It is then passed through a
pressure filter and is packaged.
Packaging
Beer cannot be kept or stored in direct contact with v/ood as it will take
on an unpleasant woody flavor. Barrels made from vjood, therefore, are lined with
pitch which is tasteless, does not dissolve in the beer and keeps it from tousrhing
the vjood. A-S these containers are safe against additional pressure which mght
be breated by additional ferriientation, beer so packaged is not pasteurized.
Dispensing Beer
Cleanliness Boer is the most delicate and perishable product the bar
handles! It is highly susceptible to extraneous odors, to ^/Jild bacteria ever
present in the air and to strong sunlight*
Temperature
One of the main causes for flat beer is the tendency to serve it tto cold
The ideal temperature is 45® F for beer and 50^ F for ale. Do not chill below
and the nearer it is to 45^ the better it will taste. Too cold a beer v/ill
be flat and cloudy; to warm the gas vjill break away from the liquid. This
condition is known cs «%ild beer".
Bottled beer should be stored in a dark cool place. Beer exposed to the
direct rays of the s n will become cloudy and have a strange odor and flavor
commonly celled "sloinky".
l^Oien.serving bottled or canned beer, pour the beer down the side of the
glass. Do not pour f^st as you will get too much foam.
General
Every item of stock has invariably been exchanged for cash. Therefore
it must be subject to the saj.ie financial controls and security to prevent loss,
that vje adopted when handling cash • We would not, for instance, take 500 or
1,000 iJl.OO bills, scatter them loosely'' around an empty room and then have the
door or windows open on leaving the room. The same pri.nciple applies to the
securitj^ of rooms in which vie are going to keep our stock.
The first step then is to ensure that our stockroom is completely secure
fifrom unwanted intruders. All doors should be double locked with only tvjo sets
of keys for each look. One set being held by the person responsible for the store
and the other kept securely in the office sage or some other secure depository.
Any windovjs should be protected by a well secured steal security screen or steel
bars* In addition they should also bo fitted with the lastest and proven
burgiar prevention devices.
- 24 -
Purchasing of Stock
A normal thrifty individual ivill not spend his money except on necessities
that he feels are required now or in the immediate future. He wi9ii refrain from
buying two of anything if lie only needs one • He also refrains from buying six
months in advance unless the profit is such to justify the loss of bank interest,
security, etc., and he must also have sufficient cash to avoid being "pinched"
until such time as that stock can again be turned into cash.
When goods are received, the quantities must be carefully checked against
the delivery invoice. The delivery invoices must in turn be checked against our copy
purchase order* Where variations are noted, reference must immediately be made to the
stock level to ensure that sufficient stocks Eire on hand and, if necessary, another
order placed "VJith a different supplier. Such variations must also be noted on the
copy purchase order and signed by the designated officer. Prices must also be compared
vjith that on your stock record card.
Date of receipt is entered on the copy order form and delivery invoice and
initialled. They are then passed to Institute accounts.
VJhere inadvertentlj'- goods are received in excess of the amount shown on the
delivery invoice, business etiquette demands that the supplier be advised and the
error corrected by returning the surplus goods.
Bm OEBR^^TIQNS
General
The bar and its contents may be considered as j'-our "little shop" for the
period of your duty and is your responsibility during that period.
Your first task before any sales are made is to check the quantity of the
various items of stock taht you have on hand to commence the days business.
Your count of stock will be facilitated bj?" having a detailed list of the
items that make up your bar stock.
Merchandise
Beer 3ast
Beer West
Cigarettes 20s
Cigarettes 25s
or by brand. This later method establishes a more efficient stock control and enables
stock levels to be easily established.
- 2 6 -
Units on Hand
This T/ill reflect your coinmsncing stock for that days business. The figures
are broken down into units of sale, eg -
Replenishing Stock
Having ascertained our commencing stock level, the next step will be to order
from the stockroom sufficient of those items which are low to bring your stock up to a
level which will meet anticipated demands for that days#
The principle relating to the purchase of stock from outside sources also apply
to yoru bar# It is unbusiness like, uneconomical, and causes a high spoilage rate to carry
a bar stock that is unrelated to needs#
By a careful analysis of past sales of any item over a period of time, a maximum
and minimum stock can eas" ly be established#
This analysis is quite simple, you just add your daily sales of say
^Hxport 25s" for the past three or six months, divide the total obtained by the number
of days in that period, the result is your minimum requirements for an average daily
sales. Days on v;hich special functions were held should be excluded from your
calculation. Next revievj your daily sales over the busiest period - take the highest
dail^r sales figure and set that as your miximum.
Where there is considerable seasonal fluctuation, for instance your sales from
October to May vjill probably be much higher than betvjeen June and September, then two stock
levels should be assessed, one for summer operations and the other for winter#
Working from these stock levels you may now make out your requirements vjith
confidence. Such requisitions should show the date, description and quantity of
merchandise required.
If the amo\mt of the items dravm from the stockroom is added to your
commencing stock, the result vjill be a total of merchandise which you have for sale during
that days business#
Close of Business
During the day you will have made sales of various items of merchandise. As
you have not kept count of these items the only way to assess the amount of sales is
by taking stock of all salesable items at the closd of business#
The number of units remainging are listed against the merchandise to vjhich
they refer. By subtracting the units on hand at close of business from the tatal
amount of stock that you had for sale, you will have a difference which vjill represent
the number of items sold and for which you msust account in cash or its equivalent#
Assessing Value of Sales
Items of stock have been exchanged for cash or its equivalent at fixed selling
prices per unit. By multiplying the number of'•units sold by the selling price per unit,
the result vjill be the value of the items sold#
Adding up all the individual totals of the items will give the total amount
of that days sales.
' '
1. Articles.
2. Units on hand.
3. Units taken into stock.
4. Total of (2) and (3).
5. Deduct units on hand (close of business).
6. Units to be accounted for.
7. Selling price per unit.
8. Amount to be accounted for.
This form is called the "Daily Sasles Reconciliation". Other details which
this form contains vjill be dealt with later.
Systems of Payment
1. By cash.
2. By credit - I.O.U.s or "Chits" are tendered in payment
3. By a combination of (1) and (2).
^here cash only is accepted, a count of the amount of cash on hand, after
deducting the amount of the change fund, and comparison with the total sales shov;n on
the D.S.R., v/ill immediately indicate v/hether you have more or less cash then the
amount to be accounted for.
l^ere chits or a combination of cash and its are accepted as payment, the amount
of cadh remaining after deduction of the change fund plus the total of all chits will
give the total of receipts for the day, which, vjhen compared v/ith the total sales to
be hccounted for as shown on the D.S.R., will indicate whether you have more or less
than that amount.
From the foregoing, you can see that the "chit" is and I.O.U.. for goods receive^
payment being made later. You must therefore treat them v;ith the same care as for cash#
They are in effect the cash equivalent.
•Rie cMts for that day are passed through the Mess Treasurer to Institute
Accounts. That office maintains accounts for each member of the mess. The amoimt
shovm on each chit, or a total of that days cMts, are posted fo the account of the
member concerned. At the end of the month, the total of his purchases for that
month is entered on a "Mess bill" together with his other dues, if any, and this
mess bill is sant to the members concerned with a request for pajTiient vjithin a gifren
period#
From the foregoing, you will see that it is important to handle "chits"
with care. You must ensure that before accepting a chit the person signing has the
ri^t to buy on credit, if so, that his signature is legible. This v/ill facilitate
tracing his account and as an additional safeguard that the members mess number is
also inserted on the chit. Without such care, instances will occur where the
account of the purchaser cannot bo traced, in which case the chit becomes
useless. The Steward must be held responsible and has to pay for his negligence.
From time to time you will be accepting chits marked "Free Issue" or Mess
Guests", indicating that the charge for that particular purchase is being accepted by
the Mess. This chit must of course bo treated as a sale and counted in your daily
receipts. However, on the D.S.R., free issues are shov/n separately to facilitate
accounting by Institute Accounts Section.
- 28 -
The totals of breakages and spoilages are also recorded separately on the
Daily Sales Recapitulation.
The amount of spoilages and breakages must also be counted in your daily
sales.
The cocktail is a purely American institution, and the most popular cock
tails have alv/Qys been the Martini and Manhattan.
cocktail is a fairly short drink made by mixing liquor and/or v^ine vdLth
fru3^ juices, eggs, or bitters either by stirring or shaken in a glass. Because
cocktails alv/ays contain ice, their strength varies v/ith the length of time they
remain in contact v/ith the ice which dilutes the liquor as it melts.
Cocktails made from liquor and wine are always stirred.
Cocktails v/hich include fruit juices, cordials or eggs are always shaken.
ov,
should Thetowards
be cocktaildrynoss
is essentially an appetizer
rather than s^veetness,and
to for that reason
lightness ratherthe
thantendency
heaviness.
. FillGlasses
and wipe^ cocktailforglasses
frostedwith shaved
drinks ice v/hile
should preparing
be stored in thethe drink, thenorempty
refrigerator
^ buried in shaved ice.
For a "sugar frosted" glass, dampen the rim with a slice of lemon and dip
in a ow 0 powdered sugar. Let stand for & few seconds and thump to remove ex
cess of sugar.
When mixing, put in the less costly ingredients first so that if a mistake
in measuring is made, a fresh start is possible without excessive cost. If an egg
IS to be added, break it first into the glass "just in case".
' stirrod!^^ shaved ice for drinlcs that are to be shaken. Cubed ice for those to be
t
./29
- 29 -
For example, the usual receipt for a dry martini is 2/3 gin and l/s French
dry vermouth. Using American proof standards, gin is 40-45 per cent alcohol.
Vermouth contains 19 per cent alcohol. The average consumption is tiiVo glasses an
hour, five glasses in "two hours. This is equal to 12 ounces of liquor with an
alcoholic strength of say 50%, or 6 ounces of pure alcohol.
Stewards are therefore advised to consider the use of long drinlcs such as
highballs, collins or oven punches as tho social drinlc for parties. They are
usually cheaper, and enable social docorum to bo maintained.
1. Mess waiters and Wine stewards will be in position on either side of the
dining tables.
2;. On arrival in the dining room, officers stand behind their chairs until all
are present. Grace is said by the Chaplain officers then scat themselves.
3. Tho guests and senior officers are served first, and as soon as they have
been served, moss waiters then commence service of other members. Tho
same procedure is follovfcd in the case of wine service.
The waiters and wine stewards, after serving each course, stand in line at
ease, about eight feet behind their sections of the table, ready to give
assistance where required.
5, After tho first course has been served, any vacant placos should bo cleared
avfay.
mess steward v/ill signal vrhen each course has been completed.
As soon as tho guests and senior officers places have boon cleared, the
waiters will proceed to clear the table eind serve tho next course.
Fach waiter carries not more than two plates at a time, Ke serves vrith the
left hand from the loft, with the exception of coffee which is served from
tho right.
8. ViTino is served by wine stewards, who v/'ill serve tho appropriate wine with
each course, and remove wine glasses on the completion of that course.
Wines arc alvmys served from tho right.
9. . I'Oion the savoury or dessert course is finished, the -table is cleared,
leaving only the candelabra and pert glasses.
10. Port decanters are then placed in front and to tho ri.^ight of the President,
the Vice, and at intermediate points to the right of t ho first person to
pour as demanded 1:^ the table formation.
When ready tho President, followed by tho Vice Prcsideint removes the stopperj
fills his glass ^ full, and then passes the port to the? left.
./30
-so
on complotion of the round the President and Vice President fill their
glasses.
The vrino stcv/ards fellevr the decanters around with a second decanter to
replace the first at the point whore it bccomos almost empty, and always
to the right of the next person to pour.
11• When the passing of the port is finished the v.'ine stewards retire.
12. After the toast "TEE QUEEN" the port decanters arc then refilled and
placed in front of the President and Vice President who refill thoir
glasses and pass the port informally around the table#
Waiters place e.sh trays on the table and v;ine stev/ards pass cigars and
cigarettes arc always proffered to the left.
15. The staff, at a signal from the moss stev/ard, now leave the dinning room
v/ith the exception of tho mess steward and two wine stewards.
STET-bliRDS / GROUP I
PREPARATION OF LIGHT LUNCHES - SANMICHSS
./31
- 31 -
4» Soften the butter, either by leaving it for some time at room temperature,
or cream it with a v/ooden spoon or in an electric mixer, using the flat oaddle#
One-half cup of milk may be added to 1 pound of butter to make the butter pliable.
Halted butter is undesirable in sandv/iches.
* Spread the butter to all edges on one or both slices of bread, using a
wide spreader and allowing the slices to lie flat on the working surface. "'^Jhen
fillings such as cream cheese, peanut butter, or those containing mayonna.iso are
used, the butter may be omitted on one slice. Butter both slices when using jelly
or mixtures that contain considerable moisture or lettuce or tomatoes. Readily
adherent mixtures such as peanut butter may be mixed vfith the butter and the
sandviTiches fitted in one operation.
(b) with the left hand place one slice of bread near the front
edge of the table;
(a) place a damp toiwel on the bottom of a flat pan or tray, place
eaxed paper over tho damp towel:
/32
- 32 -
(b) stack tho sandwiches on this tray and covor them with waxod papor:
(c) placo a damp tovfel over tho waxed paper, being sure that the sand-
T/iches are completely covered:
STElfARDS - GROUP I
I/iESS ORGAFIZATIOy
Definitions:
(a) They are institutes which are operated and administered for tho
provision of goods, services and amenities to its members.
»/33
- 33 -
President
Vice-president
Secretary
Treasurer
Assistant Secretary and Librarian
i'ossing Member
Wines liember
House Member
PRESIDENT
The President
Vice-president
Secreta
n.
The Secretary generally handles all the clerical work, supervisos bar
operations, moss staff, bonus rates etc.
./34
- 34 -
j^'^^ossing Monibcr
Tho Mossing Member is responsible for tho efficient operation of the kitchen
an dining room areas, planning of meals, drav/ing up of special menus, ration entitle
ments, purchase of oxtra messing items, security arrangements, accurate month end
inventories, handling of mossing complaints etc.
House -^ember
The House Member ensures that the Moss received its entitlement to Ordnance
equipment and furniture, maintains proper accounting records for uublic and mess
ovmed property, ensures adequate insurance coverage is maintained, arranges for re
pairs to furniture and equipment etc.
Librarian
The Librarian is responsible for the efficient operation of tho book library,
maintenance of library records, purchasing of now books, magazines, newspapers and
rocor'ds. The Librarian is also the mess roprosontative on tho committee selecting
film® for public showing within the garrison.