HMPE 204 Unit 7

West Visayas State University 2020
Unit 7: The Bartender,

Mixology and
Bartending Procedures
and Services
Introduction
This module provides student’s

awareness in the field of hospitality which is
very essential for her/his own career. Bartending
today, has changed simply from serving to
pouring. Professionals dedicated strictly to
learning and perfecting craft cocktails and the
history behind them have driven the resurgence
of the art of bartending and creation of new
drinks. This module provides the assumption on
the bar service procedures and application.
In the academe, skills enhancement is
very important, hospitality students must follow
the prescribed standard of service in the
industry.
In order for a bar to succeed, you'll need
to have the basic wines, liquors, and spirits
along with the right equipment. Although, these things are essential, bartenders also
need the proper technique for mixing drinks and cocktails as well.
This chapter discusses the bartender, mixology and bartending procedures
and services. Presented the categorize the various techniques involved in mixology.
Elaborated the role of the bartender and its responsibilities and services as related to
bartending. Mention the services equipment used in bartending and mixology. Identify
cocktail ingredients and accompaniments and service procedures involved in alcoholic
and non alcoholic beverages.
Learning Outcomes
At the end of this Unit and after actively participating in the live and
online class the student should be able to:
1. describe the professional bartender.
2. categorize the various techniques involved in mixology.
3. understand the roles and responsibilities of bartending.
4. identify service equipment.
5. identify cocktail ingredients and accompaniments.
6. understand service steps in bartending.
7. practice the service procedures involved in alcoholic and non alcoholic
beverages.
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Activity
Name:________________________________ Course, Yr & Sec:__________
Teacher: ______________________________ Class Schedule: ___________
Matching Type
Direction: Match the ingredients of cocktails in Column A on the names of cocktails
in Column B. Write the letter of your choice on the space provided.
Column A Column B
A. Equal parts of Cointreau, 1. ______QF

Malibu & Sambuca
15 ml Chambord raspberry liqueur
15 ml Cream 2.______Traffic Lights
B. Equal quantities of Strawberry liqueur,
Baileys & Cointreau
C. 10 ml Midori 3._______Safe Sex
10 ml Suntory Rockmelon
10 ml Suntory Strawberry 4._______Slippery Nipple
E. 15 Kahlua
15 ml Lena 5._______Oil Stick
5 ml Cream
F. 10 ml Bailey’s 6. _______Quick Comfort
H. Equal quantities of Kahlua,
Midori & Southern Comfort 7. _______B52
I. 20 ml White Sambuca
J. Equal quantities of Kahlua, 8. ________Hard On
Midori & Baileys 9. ________Jam Donut/
K. 15 ml Black Sambuca Doughnut
10 ml White Sambuca
10 ml Bailey’s 10. _______Sex in the Snow
L. 10 ml Midori
10 ml Suntory Rockmelon
10 ml Suntory Strawberry
Note to Students: Detached this page and submit to your

Professor on the given due dates.
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Analysis
Instruction: Write your answer on the space provided.
Let’s help Juan plan for a stag party! Juan plans to throw a surprise party for his
best friend Josh. He will be expecting 30 friends to enjoy and have fun at the poolside.
Help us identify the bar tools and equipment and answer the following questions for
the things they need before the start of the party. Name as many glasses as possible.
____________1. a short-stemmed, large-bowled glass used to serve straight Cognac
as well as Brandy Blazers, White Russian and other cocktails.
____________2. a long, straight-sided glass holding 200 to 300mls and used for
cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also
a popular glass for serving fruit juice, soft drinks and long, mixed
drinks.
____________3. the most well-known cocktail glass, featuring a classic V-shape
(approximately 90s ml capacity) used for Martinis and other small
volume cocktails.
____________4. a squat glass (short and wide) of approximately 200mls used for
cocktails such as a Black Russian and a Godfather.
____________5. used to hold the mix drinks made from Rum but some added with
Malibu with pine apple and a lot more to create Pina Colada.

Professor on the given due dates.
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Abstraction
The Professional Bartender
The bartender is one of the most powerful

and influential components in your bar-machine.
Ultimately, they are the face of your business and are the primary interfaces between
your establishment and it’s most important asset: your customers. Many
entrepreneurs who believe your most important asset is not your customer, it is how
you interact with your customer. With this in mind, one cannot stress enough the
importance of enhancing the ‘behaviour’ of your bartenders to get the most from the
position they are in particularly their approach to customer service, productivity and
therefore profitability.
Qualities of a Good Bartender

Waitstaff are frontline powerhouses for your establishment, and in respect to
customer service and upselling training, it is suggested that treat them similarly to
your bartenders. Realistically, waitstaff are selling your product at the customer’s
table (instead of the bar) and if anything, have more influence to upsell products
(they’ll have more time to offer a sales pitch, and they won’t have to yell as much!).
But with this in mind, your bartenders are more likely to be required to handle larger
volumes of customers, so if you have a training budget, offer it to your bartenders
first.
If you need a tool to sell the idea of ‘customer service training’ to your staff,
tell them it will greatly increase their tip income. It’s best to cover this valuable
mantra in the induction process you can ‘shape’ the attitude of your new staff from
the beginning. As I’ve mentioned in earlier chapters, organize customer service and
upselling training for your frontline staff you may even learn a valuable technique
yourself.
The primary purpose of a bartender is to deliver warm and welcoming
customer service, and to give your guests the best nights of their lives. Making drinks
is a by-product of this function.
The next thing I would like to clarify is the existence of a fundamental
difference between an experienced bartender, and a good bartender. I have come
across many extremely knowledgeable bartenders with years of experience, however,
in my opinion, they are terrible bartenders because they are missing one vital
skill: genuine customer service. Yes, I understand experienced bartenders have been
in the game for years, I understand they know incredible amounts of information
about the industry and make amazing drinks, but what’s the point if they can’t make
somebody’s night the best they’ve ever had?
An experienced, knowledgeable and skilled bartender is not necessarily
a good bartender. A good bartender is any bartender with the ability to provide
outstanding customer service, using their experience, knowledge and skill.
A good bartender will also possess a positive attitude, and will have a
willingness to give their best and constantly learn new skills.
A good bartender will possess confidence, attitude and personality,
but always have respect for customers, fellow staff and their venue. A good bartender
will take pride in their appearance and be passionate about their craft.
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As I have detailed in the trial phase of the induction process, Interacts well
with customers. The following are the qualities of a good bartender;
 Handles well under pressure,
 Possesses premium customer service skills,
 Navigates around the bar well,
 Produces quality drinks,
 Displays initiative,
 Takes ownership of their tasks,
 Interacts well with existing staff,
 Has a ‘groove’ in a bar-machine,
 Interacts well with service systems,
 Moves with a sense of urgency (this is very important)
 Possesses superior non-verbal customer service skills
 Smiles! Smiling is also important!
A good bartender will also:
 Listen to what customers are saying. Listen to what they are asking for. Listen to
what they are trying to say. Listen for clues to the status of their situation: if one
customer tells another customer that they need a glass of water or a drinks menu,
a good bartender will deliver one before they ask for it. Doing this will get the
bartender a million points (hypothetically, of course), and will greatly improve
chances of a tip. This also applies to other staff – a good bartender will
automatically help with other staff members drink orders and work as a team to
deliver individual drink orders.
 Be extremely attentive. See above point.
 Move with a sense of urgency.
 Smile! (I know I mentioned this above, but it’s worth saying twice)
 Contribute constructively (and safely) to bar theatrics (bar theatrics is
‘showmanship’ behind a bar – basically using flair and passion when making
drinks)
 Read every detail back to the customer, when taking a table or function booking.
 Always carry:
 Pen (three or four)
 Notepad
 Wine Opener
 Beer opener/blade
 Cigarette lighter
 Mints/gum
 Be punctual, and be willing to stay back late.
 Say ‘We’ instead of ‘I’.
 Understand how to handle difficult situations with intoxicated patrons (they’ll
know how to handle such a situation without aggravating the boozy customer).
 Be able to recommend a ‘good’ beer, wine, cocktail, rum, scotch or any other
product, and be able to back up their claim with some factual support (i.e.
say why the product is so good).
 Have a positive attitude and never forget that we are all in the hospitality industry
to be hospitable.
 Show attitude and personality, but always show manners and respect.
 Is chivalrous (chivalry gets you tips… and it gets you noticed – but don’t let the
ladies push in!).
 Check dry and wet stock levels at the beginning of every shift.
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 Make more than one drink at once, and serve more than one customer if
necessary.
 Promote a positive internal culture.
 Understand cultural differences in the industry.
 Have good eye contact, and a firm handshake.
 Is a ball of energy, focused on the customer.
 Goes into detail when a customer asks about the cocktail he or she just made,
not just a reply of “it’s a Cosmo”. A good bartender will explain the ‘cocktail
making’ process.
 Call customers ‘sir’ and ‘madam’ regardless of the style of their venue.
 Tidy up after themselves instantly (I push my bartenders to clean up their used
cocktail shakers before moving onto the next customer, if you don’t already have
bar-backs to do this).
 Leave their personal life at the door.
 Be knowledgeable in the products their bar sells.
 Upsell at any given chance.
 Pre-empt a customer’s order when their current drink is getting low. They’ll offer
just before the customer is about to take their last sip.
 Engage themselves professionally, with a neat and tidy composure.
 Carry themselves with a positive personality! Customers love to see a positive and
outgoing personality. This will also contribute to a positive staff culture.
 Serve two (or more) customers at once.
 Know the surrounding area fluently, and be able to give clear and concise
navigational directions to customers if required.
 Communicate effectively
through:
 Body language
 Writing
 Speaking
 Be relaxed and confident.
 Do tricks, tell jokes, laugh and
be merry (all when appropriate).
 Remember the names and drinks of regular customers (another trick to get a
million hypothetical points).
 Be open to the drink selection of any customer, and will not enforce a drink
choice on anyone.
 Use their initiative, and try to be one step ahead of any situation.
 Possess a hardy work ethic.
 Take pride in their work. You can always tell a bartender who takes pride in his or
her work. Any, the drinks they make will taste supremely
 Apologise to customers if they have waited for more than three or four minutes.
 Understand how to conduct themselves hygienically.
 Always garnish a drink.
 Be warm and friendly.
 Not dwell on a problem. They will focus on a solution.
 Engage fluently with any demographic.
 Always offer a straw to a lady.
 Be honest. Honesty is a golden virtue.
 Always wear deodorant or cologne, but never too much.
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 Not gossip or discuss the private happenings of customers – if a customer brings

different dates into the bar, it’s no-one’s business why they are doing so.
 Know the location of a First Aid Kit, Fire Extinguishers and the telephone, in case
of an emergency.
 Be prepared. One of the golden rules in hospitality is to be prepared.
 Thank customers when they are leaving the venue.
 NOT ask when they can go home.
 NOT gossip amongst other staff.
I also recommend keeping an eye out for the well-being and ‘emotional state’
of your bartenders and waitstaff. On busy nights, they work under high amounts of
pressure and this takes its toll physically and emotionally – give them regular breaks
and ask them to notify you of any issues that are affecting their ability to perform
their duties (don’t say it exactly like that, maybe say: “Is everything okay? Do you
need any help? Can I help with anything?”).
Make sure your staff have everything they need to perform at their maximum
capacity, especially when it’s busy – your busy periods are when you have the ability
to generate the most revenue per hour.
The two most essential ingredients of a brilliant bartender are outstanding customer
service skills, and a positive attitude – once you have these, it’s easily possible to train
for skill. Your bartenders and waitstaff are your frontline powerhouses – it’s
supremely wise to invest in their training and wellbeing.
The two most essential ingredients of a brilliant bartender are outstanding
customer service skills, and a positive attitude – once you have these, it’s easily
possible to train for skill. Your bartenders and waitstaff are your frontline
powerhouses it’s supremely wise to invest in their training and wellbeing.
Professional Image and Human Relation
Remember that you are producing
drinks in front of the customers so you must
always look professional in your appearance
and in the manner you prepare your
concoctions.
You must be committed to precisely
prepare quality drinks so you must memorize
and practice cocktail recipes until you look
confident and professional in the execution. If
you are also expected to serve the drink to the
guest seated around the bar counter, then you
must also master the art of serving your drink
creation and practice guest relation.
Being a bartender, whether full time or
part time, can be fulfilling as long as you follow
certain MUST: (1) professional appearance; (2) the art of professional mixology; (3)
bar operation and management ; (4) human relations ; and (5) eonology.
Professional Appearance. You must be well groomed and smartly dress.
Follow basic grooming, hygiene. Be sure your uniform or attire is well pressed and in
good condition( no missing buttons, etc.). Your shoes must be well shined too even if
it is not seen from the bar counter! Remember, if you feel good about what you are
wearing, you protect yourself well ; you are confident in all your actions. So dress for
success! First impressions are very important. Besides, if you were the customer ,
would you want your drink to be prepared by a bartender who is not well groomed or
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has dirty finger? During your bar/restaurant /hotel hopping escapades, do observe the
attire of the bartender, Bar Captain, Bar Manager, Restaurant Manager and other staff.
Analyze theme of the restaurant/bar outlet and match it with the bar personnel’s
uniform of outfit. If there are bar stools, sit on one and observe the bartender up
close. Keenly assess his/her hygiene and the manner by which she/he prepares order
and keeps the bar clean and orderly.
Mental Personality. A good
bartender personality must be
positive, welcoming, knowledgeable
and just fun to be around! But also
be strict if people get out of hand.
You must be able to diffuse a
negative situation and handle
situations or people in a proper,
peaceful and respectful manner. You
must be able to tell a person "No"
and cut them off if they have had too
much to drink. You also must be
respectful of other bartenders while they are working. It is important that the
bartenders are on the same "team". The bartender working is the person in charge of
the bar during that time, unless the Bar Manager is on duty.
Knowledge. Bartenders need knowledge of a wide range of subjects, from
sports to relationships to the local town. Travelers may ask general questions about
Brazoria county , out of town contractors may ask about other things to do in the
area , etc.. You should also know the fastest route to a n ear bust station or airport ,
police station, or hospital; where other bars or clubs are, especially if you're not in a
club where patrons can dance; and where the social elites hang out.
Sense of humor. A bartender needs a good sense of humour. Your
customers will often need cheering up, or have funny stories at which you have to
laugh. A good trait in a friend is a sense of humour; and a bartender's number one
job is to be a friend to his patrons. You should also always have a good joke or two.
nobody wants to know your dirty laundry or your heart broken because your boy
friend cheated on you or that youre broke and need to make lots of tips , or hear you
complain about your job . Your here to work and make them feel welcome not feed
them with any drama or things that are happening in the establishment.
Time-Management Skills. Just like any other service-oriented job, a good
bartender has to make the best use of their time. It may be a slow hour between
rushes - make sure your back-up well and bottle reach-in is stocked, your garnishes
are ready for the next rush, your ice tubs are full, and your glassware is cleaned and
racked (even if - no, especially if - you have a barback working with you!). Oh yeah -
don't forget to wipe down your bar, backbar, and worktrough under the bar once in a
while. The cat who taught me told me, "If you're not always moving, doing at least 2
things at once, you're forgetting something". There is always something that can be
cleaned or done. Check your checklist etc. Use dead time to clean wipe down areas .
Maintain the business at all times. Make sure to utilize the Communication Log after
completing tasks to ensure that the next person doesn't do the same thing. The
Communication Log is a great tool for you and for the business. It assists in
communicating things in between meetings. The Communication Log should be read
at the beginning of each shift, from the date of your last shift to current. The
Communication Log should be written in during or at the end of each shift.
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Drinking Behind the Bar. A difficult subject which requires a direct

conversation with bar owners and managers. A bartender must balance the need to
maintain a `professional image' and be in full control of their facilities with their
obligations to appear fun-loving, and sell alcohol. There will not be any tolerance
when it comes to drinking during or after your shift.
Legal Obligations. Do not serve those who are already under the influence
of alcohol
This obligation needs flexible interpretation, but if someone has clearly had too much
to drink, then you are legally obliged to refuse to serve them
 NEVER be afraid to refuse service. You may be saving yourself, the
license owner, and the bar owner serious (and possibly legal)
headaches. Trust your gut - if something doesn't seem right - likely it's
not.
 Ensure that those you are serving are of legal drinking age
 If you are unsure of someone's age, always ask for appropriate ID
 You can be given a heavy personal fine for serving alcohol to minors
 Know your state's alcohol laws. Each state differs considerably.
Something that's allowed in one may be prohibited in the other -
criminally so.
Bartender Skills
Memory. Bartenders need to have good short-term and long-term memory.
Short-term memory is very important for remembering and keeping track of each
customer’s order. Long-term memory helps you remember the names of regular
customers and even their favorite drinks. Customers appreciate a bartender who
listens and remembers their orders. Additionally, your long-term memory will help you
remember the beers available (on tap and in the bottle) and special recipes for mixed
drinks.
a. Accuracy
b. Attention to Detail
c. Basic Math
d. Dependability
e. Detail Oriented
f. Monitoring Alcohol Consumption
Communication. Communication is
critical for bartenders. You have to speak with
customers throughout your shift, and you will need to do so loudly and clearly while
also maintaining a pleasant tone. More importantly, being a good communicator
means being a good listener. You need to listen carefully to your customers’ orders.
Often, bartenders will chat a bit with customers to create a friendly atmosphere. Make
sure you are actually listening to what each
customer says – that is what makes a good
bartender great.
a. Attentiveness
b. Interpersonal Skills
c. Active Listening
d. Recommending Suitable Food and
Drinks
e. Verbal Communication
Organization. Bartenders are often busy running the bar and serving
multiple customers. A good bartender keeps close track of who ordered what, who
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paid, and who is still waiting for a drink. Being organized allows a bartender to juggle
these multiple tasks. Bartenders should also keep the bar clean and organized – this
not only looks better to the customer but also allows the bartender to work more
efficiently. Finally, bartenders need to ensure that the bar is stocked by restocking
items (like bottles of alcohol, ice, fruit for garnish, etc.) as they run low.
a. Bus Tables
b. Cleaning Bar Equipment
c. Handling Glassware
d. Inventory Management
e. Multitasking
Friendly. A good bartender greets every customer with a hello and a smile,
even if he or she cannot serve the customer right away. Being kind and professional,
even towards frustrated customers, is vital. A good bartender can read people, size
customers up, and know if those
customers want to make conversation or
simply order a beverage.
a. Building Rapport
b. Customer Service
c. Energetic
d. Engaging
e. Entertaining Personality
f. Sense of Humor
Composure. Being a bartender
can be stressful. Sometimes, you are
serving dozens of customers at once. A
good bartender maintains all the above
qualities – memory, communication, organization, and friendliness – regardless of
how much pressure being placed upon them.
a. Adaptability
b. Bearing
c. Stress Management
d. Dexterity
e. Patience
f. Professional Appearance
g. Problem Sensitivity
More Bartender Skills
 Accommodating Diverse
Clientele
 Alcoholic and Non-Alcohol
Drinks
 Assertiveness
 Waiter/Waitress Skills
 Flexibility
 Reception
 Guest Services
 Hospitality
 Integrity
 Mixology
 Point of Sales Systems
 Reconciling Cash Drawers
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 Sales
 Physical Stamina
 Taking Orders
 Teamwork
 TIPS (Training for Alcohol
Intervention Procedures)
 Working Quickly
 Tourism Knowledge
 Checking Identification
 Critical Thinking
 Initiative
 Information Ordering
 Credit Card Processing
 Efficiency
 Sensitivity to Food Allergies/Intolerance
The Art of Professional Mixology. Product and service knowledge are basic
to bartending. So keep on reading, learning, memorizing and practicing. Having the
right quality and quantity of bar of bar equipment is also a must! Cocktail recipes may
be standardized yet bartenders differ in the style and techniques in showmanship and
service obtained from schooling, through years of experience from various bars, or
even the thrust, style and image of his/her current establishment. Nonetheless,
certain basic guidelines are required as presented in this module. PS: Always stick to
the standardized recipe when preparing drinks so that the quality of your drinks are
consistent. However, bear in mind that the customer is always right so if she/he
insists on a drink to be nade a certain way, do it his/her way. Remember that she/he
is paying the bill!
When a customer orders call liquors, i.e. by the brand, it would be advisable to
place the requested brand, label facing the customer, in front of him/her before
opening, pouring or mixing the drink. This simple gesture will surely be appreciated
by the customer.
Use the best possible ingredients in making your drinks. So when you plan
your drink or wine list, remember this so that customer satisfaction will be guaranteed.
Of course, align your plans based on your target market and pricing
scheme.Flairtending/bottle juggling skills would come in handy for showmanship and
the delight of the guests. Just in case the bar is not busy and you have prepared all
the drinks ordered so far, find something to do to look busy and not bored! Even with
a limited budget, you can start mixing drinks.
Knowledge and Expertise in Bar Operations and Management. As a
bartender, you are also expected to operate and manage the
bar. This includes but not limited to the following:
1. Take the order from the counter guest, prepare the
order slip, confidently prepare the drink with
accuracy, serve the drink, present order slip, accepts
payment and give the correct change.
2. Responsibly control the distribution of consumable
items assigned in the bar.
3. Check stock levels of all bar tock/supplies/requisition
prior to the opening of the bar. Relay shortages,
undelivered requisitions, spoilage and breakage to
the manager or concerned supervisor.
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4. Prepare and check the bar setup prior to the opening of the bar.
5. Supervise the activities of the Bar porters and Bar maids.
6. Maintain cleanliness and orderliness in the bar area and its surroundings.
7. Wash and dry used or dirty glasses, bar equipment, etc.
8. Prepare the beginning and closing inventories in the bar.
9. Secure the bar and its contents during closing.
10. Participate in the regular inventories conducted by the cost controller.
11. You are legally and morally bound not to serve minor to “cut off” customers,
i.e., refuse to serve drunken guests.
If you are already a bartender, during your days off,
it would be advisable to visit other bars and observe their
operations. Join and be active in professional organizations
like the Philippines Bartenders’ League. Subscribe to
bartending professional magazine/journals. Attend
seminars especially on the latest trends in bartending. Surf
the net for beverage-related websites. These are all part of
your continuous learning.
Abroad, novice bartenders can avail of
apprenticeship programs offered by unions. This can go a
long way especially if the state/country requires you to
pass a trade skills standard test. Besides, if you start at the
bottom there is no way to go but up!
Human Relations. “People” skills are equally vital to a professional bartender.
These people include customers, suppliers, co-employees, your boss (if any), and the
bar owner/s. Look for visual cues or body language when dealing with them.
Treat each guest as if she/he is the only person in the bar. Remember that the
guest goes to a bar to relax and have fun with friends so it would be wise to make
them feel special for repeat business and goodwill. For regular customers, make an
effort to remember their names and even their favourite drinks. Hearing one’s name
is music to one’s ears, it makes a person feel special and welcome, fosters repeat
business and who knows, you might even be given a bigger tip!
Always check wether bar stool customers need service before handling an
order from the cocktail server. Treat each customer fairly and do not engage in
lengthy conversation with one of them. This goes a long way to make all bar stool
guests important! TIP: If you see a customer reaching for match or a lighter, light the
cigarette for him/her.
Practice suggestive selling. To increase sales, you can ask the customer what
type of liquor they would like. Requesting to use
a premium brand in a cocktail will jack up your
sales and service charge! When the guest is
indecisive or is not familiar with a drink or brand,
be sure that you know the features of the
brands carried by your bar and try to match the
drink with the guest’s taste mood. Describe the
drink in an informative manner to make the
guest interested to order, Do not forget to
competently prepare and serve the drink to
result on a very positive value-for-money
concept of the guest. This technique is very
useful when your bar has a special promotion
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which the guest might not be familiar with or aware of. Proper training in suggestive
or personal selling, communications, and human relations will surely go along way for
all front liners!
For the wannabe professional, you might want to embark on a bar/restaurant
hopping experience with your relatives/friends. You can schedule it after a payday
and during a special occasion to make it even more memorable! Observe all
bar/restaurant personnel, especially the bartender, sommelier, Bar Captain or even
Restaurant Manager. Order wines and cocktails which your group would like to try
(why not order wines which are too expensive to buy alone by the bottle or cocktails
whose ingredients are difficult to purchase from your favourite wine or liquor store.
Do not forget house specialty drinks and concoctions). Let your imagination soar,
dream and affirm of being such persons in the future. Who knows, you and your
companions might eventually decide to pool your resources together and be
entrepreneurs by opening your own , bar, restaurant, resort or even hotel someday!
If you are really keen on honing your skills and gaining the necessary experience,
inquire/surf and enrol in short-term course ( preferably with practicum or hands –on
training phase) and /or inquire from the HRD department
of your favourite establishment re apprenticeship or “on-
the-job-training” programs you can avail of. Go to the
TESDA website for the training regulations for the National
Certification of Bartending.
Basic Knowledge of Wines and Oenology
Most bartending books forget to include a section
on oenology, the science of the study of wine and wine
appreciation. A professional bartender must also be
familiar with the nature, variety, and process of making
different types of wines. A sizeable number of cocktails are
wine-based and more and more guests request or order
wines in restaurants and bars. Surf the net for more
informative re wines. Who knows, you might eventually
want to be sommelier in hotel, specialty restaurant or
luxury liner! Dream on!
Useful Tables for the professional bartender
A professional bartender must be knowledgeable about standard weights and
measures to provide information regarding measures, capacity, volume, equivalents
and other useful data.
Table for Metric Standards for Spirits
METRIC SIZE FLUID OUNCES NEAREST U.S. NO. OF BOTTLES
EQUIVALENT PER CASE
50 ml 1.7 Miniature 120
100 ml 3.4 ¼ pint 48
200 ml 6.8 ½ pint 48
375 ml 12.7 ¾ pint 24
500 ml 16.9 1 pint 24
750 ml 25.4 4/5 quart 12
1 liter 33.8 1 quart 12
1.75 liter 59.2 ½ gallon 6
Legend :
ml- milliliters
1 liter- 1,000 millilitres
13 | H M P E 2 0 1
Standard Bar/Wine Measures

MEASUREMENT METRIC MEASUREMENT CAPACITY
dash or drop 0.9 ml 1/32 oz or 1/6 tsp.
barspoon or teaspoon 3.7 oz. 1/8 oz.
tablespoon 11.1 ml 3/8 oz.
splash 7.4 ml ¼ oz.
float 14.8 ml ½ oz.
pony 29.5 ml 1 oz.
jigger 44.5 ml 1 ½ oz.
miniature or nip 59.2 ml 2 oz.
wineglass 119 ml 4 oz.
split 177 ml 6 oz.
cup or half pint 257 ml 8 oz.
pint 472 ml 16 oz.
fifth 755.2 ml 25.6 oz.
quart 944 ml 32 oz.
imperial quart 1.137 liters 38.4 oz
magnum 1.534 liters 52 oz
half gallon 1.894 liters 64 oz.
jeroboam* 3.078 liters 104 oz.
tappit hen 3.788 liters 128 oz.
gallon 3.789 liters 128 oz.
rehoboam** 4.434 liters 150 oz.
methuselah*** 5.912 liters 200 oz.
salmanazar**** 8.868 liters 300 oz.
balthazar***** 11.829 liters 400 oz.
nebuchadnezzar****** 14.780 liters 500 oz.
*jeroboam = 4 bottles of wine
****salmanazar = 12 bottles of wine
**rehoboam = 6 bottles of wine
*****Balthazar = 16 bottles of wine
***Methuselah = 8 bottles of wine
******nebuchadnezzar = 20 bottles of wine
Number of Drinks from Liquor/Wine Bottles

SERVING STANDARD BOTTLE SIZES
SIZE 750 ml 1 liter 1.75
1 OZ. 25 33 59
1 ¼ OZ. 20 27 47
1 ½ OZ. 17 22 39
Bartender’s Preparation for Service

It is a standard requirement across the industry that all items involved in the
preparation and service of food and/or beverages are clean, operational and ready for
use at the start of each service session.This Section identifies what should be done
when setting up and preparing to serve cocktails.
Cleaning. For the purposes of food safety, ‘drinks’ are regarded the same as
‘food’. This means all the requirements applying to food must apply to beverages. As
a result all equipment, utensils and surfaces involved in the preparation and service of
14 | H M P E 2 0 1
cocktails must be ‘clean’. A useful definition of clean is that the items must be free
from visible contamination, bacterial contamination and odour. In practice this means
the inside of items (shakers, jugs, and blenders) must be clean, and the outside of all
items must look clean because these items may be on public display. Standard
cleaning equipment, chemicals and materials are necessary to maintain cleanliness
and hygiene at the work station:
 Swabs
 Detergents and sanitisers
 Tea towels
 A range of brushes – for glass cleaning.
Cleaning glassware. To achieve clean glasses, standard industry practice is to:
 Wash glasses after every use by hand or in a glass washing machine,
ensuring:
 Water used is a minimum temperature of 70˚C
 Appropriate detergent is used and diluted according to
manufacturer’s instructions, as or if required
 Store glasses correctly. Clean glasses must be stored so they do not
become decontaminated.
 All glasses must be inspected before use to check they are clean and
suitable for use.
Glassware.Presentation is as important as taste when it comes to most
things. Cocktails are no different. Cocktails should always be presented in the right
glass to achieve the desired end effect and they must be made by using the right
equipment and utensils. Cocktails must be created in accordance with enterprise
standards at your workplace, and abiding by industry regulations.Cocktails are served
in a variety of glasses. Types of Glassware which are commonly used:
 Highball glass – a long, straight-sided glass holding
200 – 300mls and used for cocktails such as Harvey
Wallbanger, Collins and Tequila Sunrise.
A popular glass for serving fruit juice, soft drinks and long,
mixed drinks.
 Martini glass – the most well-known cocktail glass,
featuring a classic V-shape (approximately 90s ml
capacity) used for Martinis and other small volume
cocktails.
 Manhattan glass – a larger version (180 – 200mls) of the Martini glass
used by many as their generic cocktail glass.
 Old fashioned glass – a squat glass (short and wide) of approximately
200mls used for cocktails such as a Black Russian and a Godfather.
Commonly used to serve neat spirits, spirits served on-the- rocks, and short
mixed drinks.
 Colada glass – curvy glass of 300 – 400mls capacity
used for cocktails such as Coladas, Fluffy Duck and Mai
Tai.
 Champagne flute – a purpose-built glass used to serve
Champagne and a range of Champagne cocktails.
Capacity varies between 160 ml – 200mls.
 Brandy balloon – a short-stemmed, large-bowled
glass used to serve straight Cognac as well as
Brandy Blazers, White Russian and other cocktails.
15 | H M P E 2 0 1
This style of glassware comes in a very wide selection of sizes from 200mls to
4 litres. The really large ones are used for display purposes, not for the presentation
or service of drinks.
 Test tube – test tube-shaped glasses (holding
approximately 60mls) commonly housed in a wooden or
metal rack. Can be used as the glass for service of drinks,
or (to enhance showmanship) as the vessel from which
ingredients are poured into a glass when making a cocktail.
Some venues do not use these glasses as they believe they
encourage irresponsible consumption of alcohol.
 Liqueur glass – a small glass (28 – 30mls) used to serve a
straight liqueur or a liqueur with cream floated on top.
 Shot glass – small glass (45 – 60mls) used for Shooter
recipes and for serving single shots.
Some venues do not use these glasses as they believe they
encourage irresponsible consumption of alcohol.
The choice of glass will be dictated by:
 House policy – such as the designated glass as listed in a house recipe.
For example, the venue may use Manhattan glasses (or some other generic
glass) for the majority of its cocktails
 Tradition – certain cocktails are traditionally served in certain glasses:
cocktail books and house recipes will specify
what is required.
Rules that Bartenders should consider and
Application. 10 Rules will make you a better Bartender,
but also better at whatever you do
1. People are watching, act accordingly. No
matter what you are: Rodeo Clown, Doctor,
NBA player, Priest, or a Family man. You
should look the part, people will respect you
and your trade a lot more.
2. Know what you serve and why. Know your
stuff! You cannot be the best at what
unless you learn the basics, master them,
and apply them flawlessly.
3. Good cash handling. Manage you finances and do it well. Be responsible
pay your bills on time, make a budget and avoid being impulsive.
4. Control your environment. What can you do to make where you are a
better more enjoyable place, turn on the lights, the A/C might be to
strong, change the flowers!
5. Branch out. Do not be static, learn new skills, improve the ones you have.
Nowadays things change rapidly and it is vital to be on top of our game.
6. Know a joke or two and when to use them. Having a sense of humor is
an incredible quality to have, and timing is key.
7. Keep a clean bar. Turn off the TV for a moment and clean up. It makes
it so much better walking in to a clean apartment or office. Your mind
and the people around you will appreciate it.
8. Mise en place. Prepare beforehand, think ahead and have the things you
will need ready for use. This way you will save time and be more
efficient.
16 | H M P E 2 0 1
9. Open your mouth. Smile, be courteous, say good morning, good bye,
have a good day.
10. Keep your mouth shut. “You own what you keep to yourself, and you are
enslaved by what you say”.
General Instruction for Bartender, Operational requirements. Where
equipment is used to prepare cocktails or ingredients for cocktails a check must be
made to ensure all these items are ‘operational’.
This means they must be working as accepted to produce the required results.
The basic operational checks to make on cocktail making equipment prior to use are:
 A visual inspection to ensure:
 The item is present and has not been borrowed (and not returned) by another
department
 All parts of the item are present and there are no missing bits
 The item is clean and looks clean (inside and out)
 A test run of the item to:
 Check it operates as intended and performs all the required tasks
 Ensure there are no noises which indicate a possible performance problem or
need for service and/or replacement.
Ready to use. Standard ready to use requirement checks for cocktail making
equipment and glassware are:
 Check ‘sufficient’ items are available based on expected trade levels
 Ensure ‘required’ items are available as determined by cocktails and
Specials for the service session
 Place items in their designated location at the service station to optimise
work flow.
An important part of preparing a cocktail work station to prepare and serve
drinks is to ensure the necessary ingredients are available and ready to use.
This Section identifies ingredients and accompaniments needing to be prepared and
describes what is involved in making them ready.
The Art of Mixology
Mixology is the study and preparation of cocktails and mixed drinks. A
mixologist is someone who studies and practices the skills for preparing and mixing
drinks. The difference between mixology and bartending is small and somewhat of a
personal opinion. A general consensus is that mixology is accompanied by the passion
to make and create new, great tasting drinks with quality ingredients. It requires a
particular attention to detail and knowledge of your ingredients spirits, liqueurs,
cordials, syrups, herbs, fruits and juices, etc… Even knowing about your glassware is
important, as certain shapes and styles not only look good for presentation, but can
also enhance the flavour. Find a bar or create your own at home where you can have
fun experimenting with new drink combinations. Write down the ingredients you use
in each drink, a small note about how you made it (i.e. shaken, stirred, blended), and
how it tasted in the end. It would also be wise to have
some friends over to test your mixtures.
Smoothie. A smoothie originates back in the
1920s and was invented by Julius Freed who had
stomach health problems. He made this drink and
shared it with friends who named it Orange Julius.
With a healthy smoothie it is advisable to well
balanced carbohydrates, proteins and vitamins.They
are known as health beverages.
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Types of Smoothies. History keeps on repeating itself as it goes on

developing and being dynamic. Smoothies have been there since 1900s and will
continue being there as many recipes are introduced. The following are types of
smoothies;
 Vegetable –Based smoothies; Kales, cauliflowers, cabbage, spinach,
carrots, broccoli have a nutrition value. They are rich in minerals and
vitamins. They are also known as Green smoothies.
 Energy-Boosting smoothies; These smoothies contain energy benefits in
them. e,g oat meals have carbohydrates that assist you in enhancing your
energy levels.
 Tropical smoothies; Tropical fruit juices from mangoes, pineapple, coconut
water, watermelon juice, sweet lychee are the favorable ones for a tropical
smoothie.Dairy products are added to create a creamy feel.
 Protein –Packed smoothie; These are low fat drinks that assist in weight
loss.Low sugar fruits, milk, soy milk, soy powder and vegetables are
recommendable to provide sustainable energy.
 Fruit smoothie; Favorite fruits that you prefer are mixed together with a
combination of ice,milk or yogurt.
Liquid base; Liquids like yogurt, milk, almond milk, coconut water, water are a
good choice to enhance the taste and flavor of a smoothie.
 Healthy smoothies
 Weight loss smoothies
 Dessert smoothies
Benefits of smoothies. Making a smoothie daily is a great benefit to you
and the following are the positive impacts of drinking a smoothie daily;It helps in
weight management.Lose weight by taking well balanced smoothies that will enable
you keep fit through the vitamins and minerals that smoothies contain.Smoothies help
in easy easy metabolism of food in the stomach hence easing digestion. It is a quick
and easy to make.Smoothies are a good remedy for detoxification. Your digestive
system can be cleaned by taking green smoothies for a while.
A smoothie is good for rebuilding your body after a workout in the gym.
Smoothies are known to provide healthy hair and skin. Smoothies improve your
immune system. They reduce the number of times you become sick. Smoothies are
seen to improve on the brain boost of humans through consuming their mineral and
vitamin contents.
Smoothies are readily hydrated you wont need to take water after consuming
one.A healthy smoothy is good for breakfast. As long as you have a recipe in mind it
is easier for you to make a smoothie. All you need to first do is to consider the
purpose of making that smoothie. You can choose to make weigh loss smoothie,
detoxification smoothie ,protein workout or a desert smoothie. You can add liquids
like water, milk, yogurt or even coconut milk. Create a base for your smoothie by
adding fruits almonds or ice that add a nice creamy
taste. Then add fruits and vegetables. After that
you add sweeteners, salt, spices, super-foods or
protein powder and finally blend it. A smoothie is
a drink made from pureed raw fruit and/or
vegetables, typically using a blender. A smoothie
often has a liquid base such as water, fruit juice,
plant milk, and sometimes dairy products, such as
milk, yogurt, ice cream or cottage cheese.
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Mocktails. Mocktail is a kind of drink that is a combination of various drinks

like cocktail but does not contain any alcohol. This drink is basically a ‘mock
cocktail’. Mocktail recipes may include any flavored drink or other ingredients
excluding alcohol, which makes it a welcome substitute for those who don’t prefer
alcohol. The vibrant colors and exotic flavors of the drink make it quite popular
among party drinks. These drinks are even fondly served at family get-togethers
where usually alcoholic drinks are not allowed. Children and ladies may also relish
them with pleasure. There are many common and popular mocktail recipes that can
be found at any party. Some of them are coco colada, cardinal punch and planter’s
punch.
History and Origin of Mocktails. There is no specific evidence related to
the history and of mocktail, but it seems that these non-alcoholic cocktails are
invented for the pleasure of people who don’t prefer alcohol. There are many
classic recipes of mocktail that gives an impression that the tradition of serving
non-alcoholic drinks is quite old.
Ingredients Prescribed by Mocktail Recipes. There is a long list of
ingredients used in making mocktail.
Fruit juices are the main component of the drink that not only provides the
taste but also gives a health factor to the beverage. Lemon juice, pineapple juice,
orange juice and apple juice are very common in making any kind of mocktail.
Usually, packaged juices are included, but fresh fruits are also crushed to give a
refreshing taste. Along with juices, other beverages such as coke and sprite are
popularly used to give fizz to the drink. In few recipes, plain soda is also
incorporated. Iced tea and ginger ale are very good companions of any kind of
juice or can be used along with other ingredients such as lemonade or lime cordial.
To make some rich and creamy mocktails, ice cream, coconut cream/milk or
mashed banana is usually inculcated. Chocolate syrup, milk and coffee are
particularly used to make the drinks or the people who like to have a warm kind of
mocktail. These ingredients may also be used to make chilled and frozen drinks.
Method of Preparation of Mocktails. The preparation of mocktail is
quite easy. A proper blending is very much required for this type of drink.
One thing that should be kept in mind while preparing mocktail is the selection of
appropriate ingredients. Which juice will go well with which ingredient should
always there in mind while making a non-alcoholic drink.
In other recipes, blender is required for crushing the fresh fruits. Mixing of
ingredients plays an important role in making any kind of mocktail recipe.
Serving of Mocktails. The presentation and serving of the mocktail is a
very interesting task. Like other drinks, this drink is also served before meals ,
though it can go till the main course. Usually, mocktail is merely a juice, hence it is
very light at the palate and can be taken twice or thrice in due course of meal.
Especially, vibrant colors and attractive glassware are chosen for the presentation
of the drink. Slices of cut fruits, especially
cherries, lemon rinds and pineapple slices
are used for decorating the mocktail
glasses. Many other accessories are used
to enhance the visual appeal of the drink,
such as:
 colorful stirrers
 attractive straws
 designer spoons
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Health Fact Related to the Mocktail Recipes. Mocktail is a healthy

drink as it contains only fruit juices and other beneficial ingredients such as fresh
fruits, milk and cream. Though packaged juices contain added sugar and
preservatives that are not good for health, but fresh ingredients may be added to
improve the quality of the drink.A usually iced drink made with any of various
ingredients (such as juice, herbs, and soda water) but without alcohol: a
nonalcoholic cocktail.
Why mocktails? Because of the demand for more visually and aesthetic
appealing drinks than normal soft drinks, the concept known as "Mocktails" was
born. Mocktails, an abbreviation for "mock cocktails", are festive, non-alcoholic party
drinks.It is a mixed, non-alcoholic drink that does not contain alcohol at all.
Cocktail. A cocktail is an alcoholic drink made by combining ingredients which
may include spirits, liqueurs, milk, cream, fruit and fruit juice
and ice.The above definition combined with the standard
cocktail list at your venue starts to indicate the ingredients
required to make cocktails.Ingredients are the items listed on
a recipe for a cocktail. They are the alcoholic and non-alcoholic
‘raw materials’ for the drink. It is not enough to mix a cocktail
correctly it must also be presented correctly. This lesson looks
at factors involved in the professional presentation of cocktails
to customers.
A brief history of the cocktail. Cocktails have been
around for many years beginning way back when people first began to indulge in
liquor. The origin of the actual word ‘cocktail’ is not known though it first came into its
present usage in the 19th century. During the 1920s the cocktail was most popular in
America among wealthy society, and during Prohibition the sale of alcohol was illegal,
so creative bar staff mastered a way of masking the taste of alcohol by mixing it with
soft drinks, dairy products and fruit. Since those days the cocktail has become a
popular drink and is commonly sold in most bars. Today, there are so many different
products on the market, new cocktails are being created all the
time.
General requirements. As a general rule:
 Cocktails must be served very cold. Cocktails therefore
need to be served as soon as possible after they have
been made and not allowed to sit and pick up ambient
heat
 Every cocktail should be checked before service to ensure
it looks the way it should look and is presentable. A quick
visual inspection is all that is needed
 Excellent levels of service must accompany the delivery of
a cocktail to the drinker. When a cocktail is served you should:
 Announce it – tell the customer the name of the cocktail so they know they
are getting what they ordered
 Make a statement indicating you hope they enjoy their
drink
 Smile – and apply positive customer service protocols.
Eye appeal is buy appeal. A cocktail must look inviting,
interesting, appealing, attractive, tempting and different. All the
cocktails you serve must optimise their appearance. Not only is
this important for the person who is going to drink the cocktail
20 | H M P E 2 0 1
but every cocktail you make should be an advertisement encouraging other customers
to order the same thing.Ensure:
 The drink is colourful or, at least, the correct colour.For example, using dark
crème de cacao (rather than the correct ‘clear/white crème de cacao) in a
Grasshopper will colour it too dark. Using clear or white crème de menthe will
fail to give the required green colour
 It is properly garnished and decorated. The decoration, or garnish, adds the
finishing touch to the majority of cocktails.Without a proper garnish the drink
is not complete and can disappoint the drinker.The garnish for this drink must
be the same for the same cocktail the last time it was made. There needs to
be consistency with garnishes in the same way there is consistency with the
drink itself.Beware the common problem of over-garnishing and finishing up
with a glass that looks more like a fruit salad than a cocktail
 There are no dribbles or drips running down the glass. Customers become
quickly annoyed if their drink drips onto their shirt or tie.The glass must be full
but not over-full
 There is consistency – this is critical.One Brandy Alexander must always look
and taste the same as another. If you have an order for two blended or
shaken cocktails, make them both together at the same time to ensure they
both look and taste the same
 Appropriate glassware is used and is used for every one of the same drinks.
Check recipes (or ask management) to make sure the right glass is being used
 Glasses are clean. Glasses which have been used with dairy products or fruit
juices are notoriously hard to clean.Always check for lipstick as this too is
often difficult to remove
 Glasses are not chipped or cracked. Visually inspect every glass before using it
or pouring into it
 The correct straw is served, where appropriate. Some cocktails will need a full
straw, a bent straw or a half-straw/short (cocktail) straw.It is useful to seek
feedback from customers about their cocktails. This can provide valuable tips
about things that might need changing or improvement.
Garnish options. There are a wide variety of garnishes available for adding
to cocktails. Some are traditional, and many are the result of personal preference.As a
basic list of standard garnishes, you should be able to produce the following:
 Slice of orange or lemon – full slice, half-slice and quarter-slice
 Wedges and knots – of lime, lemon or orange
 Lemon or orange wheel
 Olive on a toothpick – and Maraschino cherry on a toothpick
 Twist of peel (orange and lemon)
 Slice and cherry – a slice of, for example, orange with a
cherry attached by a toothpick. The slice is slightly bent
to give the garnish a ‘sail’ effect.
Frosting glasses. Some cocktails require you to ‘frost
the rim of the glass’. This means adding an ingredient to the rim
of the glass before pouring the cocktail into the glass so as to:
 Enhance presentation
 Meet customer expectations
 Create the desired taste when the customer drinks their
cocktail.
Two options can be used for frosting a glass:
21 | H M P E 2 0 1
Option 1:
 Rub a slice of orange (for sugar) or lemon (for salt) around the rim of the
glass to be frosted to a depth of about ½ centimetre
 Invert the glass into the frosting medium. Slightly twist the glass to get the
medium to stick to the wet rim.
Option 2:
 Invert the glass to be frosted into orange juice (for sugar) or lemon juice (for
salt) to a depth of about ½ centimetre
 Shake off excess juice
 Invert the glass into the frosting medium. Slightly twist the glass to get the
medium to stick to the wet rim.
Examples of cocktails requiring a frosted glass include Brandy Crustas (castor
sugar), Margarita (salt), Salty Dog (salt). Jelly crystals can be used to enhance the
appearance of some cocktails or to contribute to creating a new one.
The formulation of cocktails. A knowledge of the following can help when
providing information to customers. There are many styles of cocktails which can be
made from a variety of bases including:
 A dairy base – milk, cream, yoghurt
 A juice or fruit base – orange juice, mango, pineapple, lemon juice,
strawberries
 A soft drink base such as cola, dry ginger, lemonade, grenadine
 A straight alcohol base which is predominantly a sprit or a liqueur.
Colour. A characteristic of many cocktails is their colour. Colour can result
from the addition of:
 Syrups – such as the red colour imparted by grenadine
 Liqueurs – such as the blue from Blue curacao, green from green crème de
menthe.
 Fruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.
Basic Cocktail Ingredients are the following:
Ice. Cocktails are usually served very cold, so lots of
ice is needed in a cocktail bar.Ice used in the preparation of
cocktails may be:
 Cubed ice – in a wide variety of shapes and sizes
 Shaved ice
 Cracked ice – also known as crushed ice.Preparing
ice in a cocktail bar prior to trade can include:
 Obtaining sufficient ice from venue ice machines (or
ice storage areas) and storing it in designated ice buckets or similar behind
the bar at the work station.
 Crushing block ice or ice cubes by hand or using a machine
 Placing ice into an appropriate container under refrigeration to prevent it
melting (or limit the amount of melting)
 Obtaining a scoop or tongs to dispense the ice as
required
 Covering the ice to prevent contamination and
help maintain temperature.
Condiments. The use of condiments includes:
 Salt and pepper – for Bloody Mary
 Celery salt – for Bloody Mary
 Mint leaves – for Juleps
22 | H M P E 2 0 1
 Nutmeg – for dusting Brandy Alexander

 Cinnamon – sticks are used in Gluewein.
Bitters. A limited number of ‘bitters’ are used in cocktails, or served in
cocktail bars.
 Angostura bitters – probably the best known bitters in the world. It is alcoholic
(44.7% alc/vol) but the very small amount (a few drops at a time) used
means many treat it as being non-alcoholic. Used for a variety of drinks such
as Pink Gin and the original Singapore Sling.
 Orange bitters, lemon bitters, peach bitters – used to assist
and enhance cocktails featuring these fruits
 Underberg bitters – a proprietary brand digestif, commonly
served on its own as a restorative drink.
Sauces. A small but important range of proprietary brand
sauces are essential behind any good cocktail bar:
 Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery)
cocktails are produced (such as Southern Comfort Fiery
Pepper and Bowsers Breath), and many ‘Bloody’ cocktails
 Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey
Mouse and Virgin cocktail.
Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in
cocktails. It is a sauce or dressing for seafood.
Cordials and juices. Cordials are non-alcoholic beverages used to provide
colour and flavour to cocktails. Only a small amount of cordials are used for each
drink. They are also popular in the production of mocktails.These cordials are bought
by the venue as proprietary brands and are ready-to-use: all you have to do is pour
them.Preparing cordials involves:
 Making sure the bottles are clean
 Ensuring you have sufficient quantities available
 Checking you have the types required for the cocktails being offered.Fruit
juices are liquids obtained from pressing/juicing fruit.Some juices are
‘squeezed’ fresh on the day they are required, and some may be purchased
in canned or bottled form.
Cordials and juices include:
 Lime juice – for Lemon, Lime and Bitters
 Grenadine – a deep-red cordial made from pomegranates. Only a small
amount is used for each cocktail – used in cocktails such as Tequila Sunrise.
 Cloves
 Peppermint
 Pineapple juice
 Orange juice
 Lemon juice
 Tomato juice.
Dairy products. Various cocktails require the use of
dairy products as follows:
 Milk – this is cold, full cream milk (unless specific recipes
stipulate another form of milk). Used in White Russian
(one version), Golden Cadillac and Kahlua and milk
 Cream – thickened cream, used in Golden Dream, Pina
Colada and Brandy Alexander
 Yoghurt – not popular but used in some fruit-based
23 | H M P E 2 0 1
cocktails, mocktails and always available as an ingredient for innovative, new

cocktails. Preparing dairy products involves:
 Making sure the right products are available in sufficient quantity
 Verifying the items are within their ‘use-by’ date
 Making sure they are refrigerated at or below 5˚C.
Alcoholic ingredients. It is impossible to provide a total list of all alcoholic
beverages that could be used to prepare cocktails.It is also a fact of life no venue will
ever stock all the possible alcoholic products available for use in making cocktails.The
following, therefore, only provide an indicative list of the alcoholic ingredients that
may need to be prepared and used.
Liqueurs. Liqueurs are used in cocktails as a base ingredient and/or to add
colour and flavour. Liqueurs are divided into ‘generic’ and ‘proprietary’.
Generic liqueurs. A generic liqueur is made to a style (such as crème de
menthe, advocaat or parfait amour) and can be made by a number of different
manufacturers (such as Marie Brizard, Bols and VOK). Examples of generic liqueurs
include:
 Advocaat
 Amoretto
 Anisette
 Cherry brandy
 Crème de bananas
 Crème de cacao
(dark and clear)
 Crème de cassis
 Crème de menthe
 Crème de noyaux
 Parfait amour.
Proprietary liqueurs. Proprietary liqueurs are made by

one specific company, and cannot be made by any other
company. Examples include:
 Bailey’s Irish Cream
 Chambord
 Chartreuse – green and yellow
 Cointreau
 DOM Benedictine
 Drambuie
 Frangelico
 Galliano
 Grand Marnier
 Jägermeister
 Kahlua
 Keuck
 Midori
 Mozart – Black Chocolate
and White Chocolate
 Pernod
 Tia Maria.
Spirits. A spirit is a distilled
alcoholic beverage made from a base
24 | H M P E 2 0 1
of grain, fruit or vegetable. Qualities vary with a common link between quality and
price. Variations occur within brands in respect of:
 Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’,
or ‘red label’ and ‘black label’
 Alcoholic strength – with options including under-proof or over-proof
 Flavours – gins and vodkas may have a range of fruit-based flavour options
available.Spirits required for general cocktail work include:
 Gin
 Vodka
 Rum – dark and white/clear, as well as gold
 Brandy
 Scotch
 Irish whisky
 Bourbon
 Tequila
 Cognac
 Ouzo.
Wine. For making cocktails there will be little need for wine but the following
can be required:
 Red table wine – for making Sangria, Glogg and some Punches
 Still, white wine – for making Spritzers, White Wine Sangria and some Punches
 Sparkling wine – for making Buck’s Fizz, Black velvet and Blushing Bride.
Preparing alcoholic ingredients. To prepare alcoholic ingredients for
cocktails you should refer to the cocktails being offered on cocktail lists and Specials
and check:
 All necessary types and brands
are available
 Sufficient quantities of each type
and brand are available
 Bottles look clean and
presentable
 White wine is refrigerated.
Accompaniments
Garnishes. Garnishes are the
most obvious and common accompaniment for cocktails. Most recipes stipulate a
specific garnish for the drink – in some cases changing just the garnish can change
the name of the cocktail. For example, a dry martini garnished with a cocktail onion
instead of an olive or twist of lemon is
called a ‘Boston’. Garnishes are food-based
as opposed to decorations which are made
from paper, wood and/or plastic. It is
important to keep garnishes simple. Using
‘too many/much’ in the way of garnishes
can spoil the presentation of the drink, and
detract from the other appealing features
of the finished product. Also, remember
garnishes can be costly so they should be
used, handled and stored with this in mind.
Common items used for garnishes for
cocktails are:
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 Citrus slices – half and full: full slices are also known as ‘citrus wheels’
 Maraschino cherries – speared onto either one or two toothpicks
 Olives – speared on a toothpick, traditional with a dry martini
 Pineapple, and citrus wedges – pineapple done like this is also called
‘pineapple spears’. Pineapples may also be hollowed out and used as the
‘glass’/service item for some cocktails
 Citrus twists – the twisted zest of citrus fruits
 Celery rib – used traditionally for a Bloody Mary
 Sprigs of fresh herbs – rosemary, thyme and mint are common
 Kiwi fruit – half or full slices
 Chocolate powder – sprinkled on top of the finished drink
 Whole strawberries – or sliced strawberries (sometimes chocolate-dipped)
 Nutmeg – as above
 A range of other products can be added to different, more modern cocktails –
coffee beans, liquorice sticks, jelly beans, jelly babies.
Edible flowers. Flowers are sometimes used as garnishes – both as heads
floating in drinks, or frozen in an ice block which is placed into the drink – but some
flowers are poisonous so some venues avoid them. Edible flowers include:
o Nasturtiums
o Lavender
o Honeysuckle
o Chamomile
o Pansy
o Marigold
o Borage
o Ranunculus
o Primrose
o Rose
o Crystallised poppies.
Cocktail decorations. These are commercially prepared decorations that cost
money.They are not food-based (they are inedible) and include:
 Paper parasols – stuck into a wedge of fruit
 Plastic animals – hung off the side of the glass: monkey, giraffe, dolphin,
elephant
 Mermaids – also hung from side of glass
 Pickaxes – can be used to hang cherries onto side of glass
 Doilies – sometimes placed under drinks
 Swizzle sticks – placed into a cocktail for the customer to stir the drink if they
choose
 Sparklers – to add a fiery dimension to cocktails and popular for use at
celebrations
 Straws – placed into the cocktail and should be
the right size: flexible long straws are commonly
used in tall cocktails, and other alternatives
include normal full-length straws, and half-straws.
When using or adding decorations to cocktails:
 Make sure you use only the amount of decorations
as specified in house recipes – no more, no less.
 Never over-decorate – the finished product should
look like a drink or cocktail and not a salad.
26 | H M P E 2 0 1
Points to remember when making garnishes

 Always use a clean surface when cutting garnishes
 Always have plenty of fresh garnishes prepared before service
 Always store garnishes under refrigeration
 At the end of trading, all garnish containers should be sealed with a lid or a
good quality clear wrap
 Never re-use garnishes that come back from the table/customer – it is illegal
to do so
 Staff are not permitted to eat the garnishes – or the raw materials from which
they are made.
 Customers can be encouraged to drink cocktails through the use of display
materials and by verbally recommending them.
Examples of display materials. This Section addresses the use of display
materials in a venue and the following Section will discuss offering recommendations
direct to customers. Where and when possible, display material should be posted
around the bar area to promote the sale of cocktails. In accommodation venues, the
in-room compendium in the guest room may also feature information about bars and
the drinks/cocktails they serve. Posters advertising the ‘Cocktail of the Month’; may be
posted in elevators and elsewhere throughout the venue in customer/public areas.
Displays and materials can include:
Tent cards. These are small cards advertising and describing the
cocktails available. They are folded in the centre to make them self-
supporting. They can be placed strategically around the bar to make
customers aware of the products available. Tent cards can also be placed on
counters and tables.
Posters. Posters can be framed or unframed and placed around the
bar area or any other high-traffic area where potential customers may see
them. It is important posters are maintained and kept in good order as a
shabby poster promoting a product can sometimes do the product more harm
than good. To be most effective these posters need to change regularly and
feature different cocktails and/or a new theme every time.
Coasters. Coasters are an effective way to promote cocktails. Place
them on the bar, service counters and tables before a drink is placed down.
The venue can create its own coasters, seek a joint partnership arrangement
with a nominated spirit or liqueur company to produce them or ask suppliers
to provide coasters that advertise a given product. Local businesses may also
provide you with coasters using them as an advertising medium for their
organisation on one hand, and an advertisement for your cocktails on the
other hand. It is an industry standard that ‘used’ coasters are never re-used as
they look unclean.
Physical displays. Physical displays can be a successful way of
promoting cocktails, and often suppliers will provide displays that can either sit
behind the bar, or are free-standing and suitable for use in public areas.
A commonly used display is the creation of a display table in a dining or bar
environment to promote cocktails. The display should sit in a prominent location in
the dining area (such as near the entrance) and may feature items such as:
 Bottles of spirits and liqueurs
 Cocktail making utensils – shakers, strainers, blow torch, bar spoons
 A selection of cocktail glasses
 Cocktail books and magazines
27 | H M P E 2 0 1
 Actual cocktails – in glasses, properly decorated and garnished.

Cocktail making methods. Cocktails are specialty beverages. They must be
made in accordance with recipes approved by the venue. These recipes may come
from an ‘approved’ cocktail recipe book, or may be
house recipes. The method to be used is
traditionally contained in the cocktail recipe.There
are six main methods used to make cocktails:
 Shaken and strained
 Blended
 Built-in-glass
 Stirred
 Layered
 Floating.
Shaken and strained. This method
combines a number of ingredients in a cocktail
shaker with loads of ice. Once the ingredients have
been placed into the shaker there is an art to
shaking it. The action to achieve is a short pump-
like action with the shaker held at shoulder height,
or in front of you: do not rock the drink to sleep!
Showmanship (flair) is a big part of cocktail making. After the ingredients have been
well shaken, the mixture is strained to separate the drink from the ice. The standard
shaker comes with an in-built strainer whereas other shakers may require the use of a
Hawthorn strainer.Never shake a cocktail with ‘aerated waters’ in them as they can
cause the shaker to ‘explode’ sending liquid everywhere and making a large and
embarrassing mess.Examples of cocktails using this method of cocktail mixing are
Whisky Sour, Margarita, French 74.
Blended cocktails. Cocktails made this
way use an electric blender to mix the ingredients.
Cocktails using this method usually contain a
‘solid’ ingredient such as fruit pieces or ice
cream.When using a blender, place all the
ingredients into the blender, ensure the lid is
firmly in place, the correct setting has been
selected and start the blender.Every cocktail
requires different amounts of blending, in order to
achieve the right
consistency in terms of
presentation and texture
for each drink. As an
example, over-blended
dairy-based cocktails
may thicken too much,
while a fruit-based
cocktail with real fruit
chunks will require more blending than a dairy-based
drink.Examples of cocktails using this method are Bijou, Pina
Colada, Fruit Daiquiri.
Stirred. Using a bar glass (or the bottom half of a
Boston/American shaker) and a long handled bar spoon, ingredients are gently stirred
28 | H M P E 2 0 1
together with ice, to mix and chill the

ingredients.When stirring has been completed, the
drink is strained by pouring it through a strainer
from the bar glass into the cocktail glass in which
the drink is to be served.Stirring is the method used
where the finished product needs to be clear.
Examples of cocktails using this method are Martini,
Vodkatini and Gimlet: James Bond has his martinis
‘shaken, not stirred’ but shaking martinis is not
standard practice.
Built-in-glass. This is where the cocktail is
made in the glass it is to be served in.Add ice to the
glass, then one-by-one add and measure the other
ingredients as the recipe requires.Most built
cocktails are then garnished and served (many with
a swizzle stick). Examples of cocktails using this
method are Dirty Mother, Old Fashioned, Freddy Fudpucker.
Layered. Layered cocktails feature different alcoholic ingredients (spirits
and/or liqueurs) and may also include cordials and
juices.The aim of making a layered cocktail is to
create a drink with a rainbow of colours where each
individual ingredient is visible as a distinct layer and
separate layer without any mixing of colours or
ingredients.The specific gravity of the individual
ingredients will determine which ingredient should go
on top of other ingredients: ingredients with greater
density will support those with lower viscosity.
These drinks are intended to be sipped one layer at a
time so the drinker enjoys the different taste
sensations of each ingredient. It is helpful to layer
drinks using a bar
spoon when making
them. Place the bar
spoon inside the glass
and against one of
the sides so that it
will break the fall of the liquid as it is being poured
into the glass. Pousse-cafés are classic examples of
layered cocktails. The most common layered cocktail
today is the shooter. Shooters are served in a liqueur
glass and are usually downed in one gulp: their
consumption may be contrary to responsible service
of alcohol guidelines.
Floating. Where ‘floating’ is required, the
cocktail is mixed or built in the glass and the required
ingredient (grenadine, liqueur) is ‘floated’ on
top.Floating the ingredient is achieved by
slowly/gently pouring the ingredient on to the surface
of the other ingredients already in the glass using a pourer in the neck of the bottle,
or directly from the open neck of the bottle.
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Swizzlin. This style originated in the Caribbean

where a special forked hardwood branch was used to stir
drinks. You can use a barspoon these days, of course.
Pour the ingredients into the glass in which you plan to
serve it, fill with crushed ice, place the spoon in the middle,
and twist it between the palms of your two hands to mix
the liquids. Then stir and top with crushed ice.
Straining and fine straining. The Cobbler
shaker has an in-built strainer and the Boston shaker
cocktail set should include
a Hawthorne strainer. Hold
this over the rim of the
shaker when pouring the
liquid into the glass in
order to strain it, with the
ice remaining in the shaker. A fine strain is a double
strain, a technique used to prevent smaller fragments
of ice or pieces of muddled herbs, fruit, or spices from
entering the drink, where they can continue diluting it
or give it a cloudy effect. Use the Hawthorne strainer
first and then a fine strainer such as a tea strainer. A
Julep strainer can be used for smaller mixing glasses.
Combinations of the above methods. Some
cocktails require a combination of the above
techniques. That is, the drink
may be mixed in the glass, and then have an ingredient
floated on top.
Muddling. This is the technique of pressing or
crushing ingredients such as fruits, herbs, and spices, in
order to release their juices, flavors, or aromas. You can
invest in amuddler or use the muddler end of a barspoon if
you have one, or even a rolling pin. Place the ingredients to
be muddled in a glass or shaker, as required, and use a firm
pressing motion to crush them, with the muddler in a vertical
position to avoid breaking the glass. Don’t press too hard or
you may break the base. Place your hand over the top to
prevent the juice spraying in your face.
Sample Basic Ingredients

Name Ingredients Method Garnish Glass
30ml Strawberry Liqueur Blend all ingredients,
Black Rose 15ml Cointreau then float Opal Nera. Strawberry Standard
15ml Opal Nera – floated fan Cocktail
on top
3 - 4 Strawberries
Harvey 30ml Vodka Place ice in glass, add Orange Highball
Wallbanger Orange juice vodka and top with wheel
15ml Galliano – floated orange juice, then float
Galliano on top.
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Standard cocktail recipes

Name Ingredients Method Glass/Garnish
30 ml Kahlua Build with ice Old Fashioned
Black Russian
30 ml Vodka
30 ml Vodka Build in glass & top Highball –
Dash lemon juice with tomato juice decorate with
½ tsp Worcestershire celery stick
Bloody Mary
sauce
3 drops Tabasco sauce
Salt & pepper
30 ml Blue Curacao Build with ice Highball
Blue Lagoon 30 ml Vodka
Top with Lemonade
30 ml Dark Rum Fill glass with ice, add Highball –
Squeeze of fresh lime rum; rub lime around decorated with
Cuba Libre Cola rim of glass & lime slice
squeeze into glass; fill
with Cola
30 ml White Rum Shake and strain Cocktail glass
Daiquiri 30 ml Cointreau Lemon wheel
30 ml Lemon juice
Any liqueur servedon Build on crushed ice Cocktail glass
Frappé
crushed ice
30 ml Vodka Build on ice Highball
Harvey
Top with Orange juice Orange wheel
Wallbanger
15 ml Galliano
30 ml Vodka Shake & strain Cocktail glass
30 ml Cointreau Lemon wheel
Kamikaze
10 ml Lime cordial
20 ml Lemon juice
15 ml Vodka Build on ice Pilsener glass
15 ml White rum Lemon wheel
Long Island 15 ml Tequila
Iced Tea 15 ml Gin
15 ml Lemon juice
Top with Cola
45 ml Gin Gently stirred Cocktailglass
Martini
10 ml Vermouth Olive
30 ml White rum Build on ice Colada glass
15 ml Coruba Rum Pineapple wedge
15 ml Triple Sec
Mai Tai
5 ml Amaretto
Top with pineapple juice
2 ml Grenadine
30 ml Tequila Shake & strain Cocktail glass
Margarita 15 ml Cointreau Salt on rim
30 ml Lemon juice Lemon wheel
60 ml White rum Muddle mint & sugar Highball –
Juice of 1 lime with splash of soda garnished with
2 tsp sugar until dissolved; add mint sprig
Mojito 3 mint sprigs lime juice & rum;
Soda water shake & strain over
cracked ice
31 | H M P E 2 0 1

30 ml White rum Blended with ice Colada glass
15 ml Malibu Pineapple wedge
Pina Colada
15 ml Coconut milk
90 ml Pineapple juice
30 ml Scotch Build on ice Old Fashioned
Rusty Nail
30 ml Drambuie
30 ml Gin Build on ice Highball
15 ml Cointreau Cherry
Singapore
15 ml Lemon juice
Sling
Top with Soda
20 ml Cherry brandy
30 ml Gin Shake & strain Highball
30 ml Lemon juice
Tom Collins 15 ml Sugar syrup
2 ml Bitters
Top with Soda
45 ml Canadian Club Shake & strain Old Fashioned
15 ml Sugar syrup Slice of lemon
Whisky Sour
30 ml Lemon juice
10 ml Egg white
30 ml Kahlua Build on ice Brandy Balloon
White Russian 30 ml Vodka Strawberry
Top with Milk optional
30 ml Bacardi Gold Build on ice Colada glass
30 ml Coruba Pineapple wedge
5 ml Triple Sec
Zombie
15 ml Lemon juice
Top with pineapple juice
5 ml Overproof rum
List of shooters
15 ml Bailey’s Irish Layered Shot
Cream
B52
10 ml Kahlua
10 ml Cointreau
15 Kahlua Layered Shot
Hard On 15 ml Lena
5 ml Cream
15 ml Chambord Use sugar syrup to Shot
Jam Donut/ raspberry liqueur frost glass with sugar;
Doughnut 15 ml Cream add Chambord &
layer cream on top
15 ml Black Sambuca Layered Shot
Oil Slick 10 ml White Sambuca
10 ml Bailey’s
Equal quantities of Layered Shot
Quick Comfort Kahlua, Midori &
Southern Comfort
QF
Kahlua, Midori & Baileys
Safe Sex Strawberry liqueur,
Baileys & Cointreau
32 | H M P E 2 0 1
Equal parts of Build in glass Shot

Sex in the
Cointreau, Malibu &
Snow
Sambuca
20 ml White Sambuca Layered Shot
Slippery Nipple
10 ml Bailey’s
10 ml Midori Layered Shot
10 ml Suntory
Traffic Lights Rockmelon
10 ml Suntory
Strawberry
History of Bartending
Bartending began as a trade thousands of years ago. Historical accounts from
the time of Julius Caesar show that inns situated along the major transportations
routes served wine and provisions to travelers. In Rome, neighborhood taverns were
meeting places for locals to enjoy drinking and gossip. There is evidence that even
earlier the ancient Greeks had such places of entertainment and refreshments for
travelers. It dates back to ancient times and can be found in Roman, Greek, and even
Asian societies. Public drinking houses (now called PUBs in England), served as a
place for people to socialize. In 15th century, the majority of bartenders were house
owners and female innkeepers who brewed and produced their own liquor.
Jeremiah “Jerry” Thomas (1830-1885). An American bartender, “Father
of the American Mixology”, born in 1830 in
Sackets Harbor, New York. He learned
bartending in New Haven, Connecticut before
sailing for California where he worked as
bartender, gold prospector, and show manager
He toured Europe, carrying along his flashy
techniques of mixing cocktails, sometimes while
juggling bottles, cups and mixers. At the Hotel
in San Francisco, Thomas was earning $100 a
week– more than the Vice President of the
United States.In 1862, he finished the Bar-
Tender’s Guide or the book entitled as “How to
Mix Drinks”– the first drink book ever published
in United States. Upon returning to New York
City, he became head bartender at the
Metropolitan Hotel before opening his most
famous bar on Broadway in 1866. By middle age
he was married and had two daughters. Towards the end of his life, Thomas tried
speculating on Wall Street, but bad judgments rendered him
broke. He had to sell his successful saloon and auction off his
considerable art collection; he tried opening a new bar but was
unable to maintain the level of popularity as his more famous
location. He died in New York City of apoplexy (stroke) in 1885
at the age of 55. In December, 2005 a bar opened in the East
Village of New York City name Professor Thom’s, in reference to
Thomas.
Bartending. There are two important people who are
responsible for quick service in a restaurant or bar- the
bartender and the wine steward. Some people dine without
33 | H M P E 2 0 1
drinking alcoholic beverages. The most commonly served

beverages are water, sodas, and coffee. For an elegant or
leisurely meal, however, wine is increasingly being ordered.
Flair Bartending. It is the practice of bartenders
entertaining guests, or audiences with the manipulation of
bar tools (ex. cocktail shakers) and liquor bottles in tricky,
dazzling ways. It is use occasionally in cocktail bars, the
action requires skills commonly associated with jugglers. It
has become a sought-after talent among venue owners and
marketers to help advertise a liquor product or the opening
of a bar establishment. Competitions have been sponsored
by liquor brands to attract flair bartenders, and some
hospitality training companies hold courses to teach flair techniques. Sometimes
referred to as “extreme bartending” . The word flair refers to any trickery used by a
bartender in order to entertain guests while mixing a drink.
Flair can include juggling, flipping (bottles, shakers), manipulating flammable
liquors or even performing close-up magic tricks (“bar-magic”). Flair is showmanship
added to bartending that enhances the overall guest experience. The ideas behind
mixology and drink-oriented or service-minded bartending can still be upheld with the
correct application of working flair.
Importance and Objectives of Bartending
The service staff should be knowledgeable in all
aspects of wine service. Professional wine service
demand skill. The more a person knows about wines-
how each kind tastes, which wine “flavors”
complement which foods- the easier it is to sell wines
to guests. Guest who want wine with their meal but
cannot decide which wine, or are afraid to choose one,
will be pleased if a knowledgeable server can make an
appropriate suggestion. Having a service staff
knowledgeable in wine and how to recommend them-
how to pair wines with food and how to provide
“flairs” while opening and serving them, can make a
real difference.
Bartender
 Also called as barman, barkeeper, barmaid, mixologist, tavern keeper, whiskey
slinger
 One who mixes and serves alcoholic drinks at a bar, lounge, or tavern or
similar establishment
 A bartender may own a bar they tend or be simply an employee
 Barkeeper carries a stronger connotation of being the purveyor (ownership)
 Bartending basics start with the lingo.
 It’s also essential to recognize the glassware.
 The next thing a bartender needs are proper tools to make the cocktail: ice,
alcohol, mixers, and the crowning touch, the garnish.
 Bartenders also usually serve as the public image of the bar they tend,
contributing to as well as reflecting the atmosphere of the bar.
 Some establishments make the bartender part of the entertainment, expected
perhaps to engage in flair bartending.
34 | H M P E 2 0 1
 Good bartenders help provide a steady client by remembering the favored

drinks of regulars. They are sometimes called upon for answers to a wide
variety of questions on topics such
as sports, trivia, directions, or the
marital status of other patrons.
 Most professions are either physical or
mental. Bartending is both.
 Know how to pronounce:
 Absinthe (AB-sinth)
 Cognac (CONE-yak)
 Cointreau (KWAN-troh)
 Courvoisier (core-VA-see-A)
 Crème de cacao (ka-KA-o or ka-KAH-o)
 Pernod (pur-NO)
 *Bacchus the Roman God of wine
The Real-World Bartender. The best real-world bartenders make an art
form out of their profession. Successful professional bartenders possess many skills
and personality traits. A good personality and an ability to interact well with people
are two of a bartender’s best assets. A sense of humor is invaluable. A well-groomed
appearance helps bartenders seem more approachable and professional. Physical
strength is required for long hours standing behind the bar and lifting heavy boxes.
Basic math skills allow bartender to make change and measure drinks accurately and
quickly.
Bartenders must be aware of everything around them at all times. They know
the drink levels of everyone’s beverage, and they see new customers as they
approach the bar. A second set of eyes in the back of their heads would be a
remarkable evolutionary improvement; falling that bartenders need to be constantly
alert.
The Home-party Bartender. The bartender can literally make or break a
party. Since cocktails are complimentary, private-party bartenders must be very
organized with plenty of backup. Overall, they can relax and just be the life of the
party because the hassle of running tabs and dealing with credit cards is nonexistent.
The home-party bartender’s main job is to smile, be happy, and set the tone for the
party.
Service tips. There are thousands of tips a bartender can learn through the
years to help make her job easier and more efficient. There are far too many to list,
but a few will illuminate the way. When a guest sits at the bar, always greet him with
eye contact and a smile as you lay down a cocktail napkin. If you cannot get to him
right away, let him know that you’ll be right with him. Guest don’t mind waiting if
they are recognized. Keep the bar top clean for customers.
Always think of sanitation.
Don’t let your fingers touch drinking
surfaces the top of the straw, the
rim of a glass, the ice, and the tip of
beer bottles. Bartenders should only
handle the glassware by the bottom
half carefully avoiding the areas of
the glass that will be in contact with
the customer’s mouth or the drink
itself.
35 | H M P E 2 0 1
Lighting customers’ cigarettes is a time-honored tradition and is an always

appropriate gesture. When you are given a tip, always make eye contact and say
thank you. Always serve the woman first, then a man. If a group of women are at
the bar, it’s customary to serve the oldest first and so forth. People love to hear their
names. Try to remember names.
As stated before, a bartender is not
a simple autonomous drink mixer; he/she is
the most important figure in the
establishment. He/she must make patrons
of the establishment feel welcome, secure,
and relaxed. To the patrons of a bar, the
bartender is a very powerful figure.
Bartenders must keep their work area clean.
Counter tops and tables must be cleaned
with disinfectant, soap and water. Outside
furniture must also be wiped at the start of
the day. Refer to your opening/shift change/closing checklist ensuring ALL duties are
complete. Make sure people drink responsibly.
Bartending is providing excellent service to guest that enters the bar. A good
bartender is one who is always ready to greet a guest, accommodate to their needs
and serve them with respect and professionalism. When providing service to a patron
the bartender should always maintain a cheerful and kind attitude, being able to
quickly take a guest's order, prepare the order and complete the transaction in a
timing manner that's precise. Approach the guest as they enter the entry to your
establishment and greet with a smile. Always acknowledge a guest if you are busy
with another order or guest. Let them know, "you'll be right with them". Also, bus
tables, bar tops and wipe down at all times during the shift. There should be no
empty bottles/glasses etc.. left on tables or counters for an extended period. Wash
dishes as you go, do not let them stack up as it looks dirty and unorganized.
A bar can go from slow to a bustling, jam-packed, out-of-control place in only
the blink of an eye. The way of reducing this potentially dangerous situation is to
have a set procedure of service behind your bar. Situations that cause a lot of grief
among patrons, especially those who have been consuming alcohol, can cause
conflicts between patrons, or even worse bar staff, and should be avoided at all cost!
1. Greet your guest(s) and prepare them to order
2. Offer service
3. Prepare order(s)
4. Complete transaction
5. Check back on customer in a timely manner
6. Say farewell to customer.
If these steps are consistently applied whilst behind the bar, your daily work
becomes much more manageable, and your work shifts can be a much more
productive time (remember, bartenders are still there to make money!). Make your
guests feel comfortable in the same way you would make an old friend feel welcomed
at home. Smile when they arrive and make sure they know that you will be with them
when you can. The overall focus is to make guests feel welcomed and happy as well
as you appearing to give them all your attention. Once the guest is obviously ready to
order, smile and ask what he, she, or the group, would like to drink.
Here the skill of the bartender is often put to the test. Many people will
deliberately try to overload the bartender by requesting a drink that the customer
36 | H M P E 2 0 1
thinks the bartender has never heard of. In this instance it is best for a bartender to
happily declare that the drink shall be made if the customer is glad make it. The
bartender also must be avoid under-pouring and over-pouring.
All beverages should be created in the most orderly fashion with a focus on
cleanliness, precision, and presentation. If at any point the bartender runs into
difficulty it is best for him or her to acknowledge the problem and attempt again. If
the customer is unhappy with the result, the bartender should smilingly offer to
remake the cocktail to the patron's specifications free of charge, given the ingredients
are not exceptional in cost or We offer cash , credit card or open up a bar tab (this is
when bartender holds customers card under register ) . Once the guest makes their
order the bartender shall ask if the guest would like to pay cash, card or open a bar
tab . If they are paying by credit card you must physically get the credit card and hold
it for payment. If they are paying cash collect the cash when you serve the drinks and
put the change on the bar with the ticket. Everyone must Ring up the order so there
is a record of the order. Once the order is rung up, then the bartender shall make the
drinks. Upon serving the drinks the bartender shall put the charge in front of the
guest at the bar (rocks glass can be used for this). Every guest who is at the bar shall
have either a ticket or cash in front of them at all times. Do not make a drink with out
a ticket .
The bartender needs to
understand it is their responsibility
to obtain payment on all charges
and the burden lies on the
bartender to make certain that all
patrons are cognizant of the
nature of a tab and that they are
obligated to pay said tab at the
agreed upon time.
Checking on the customer
is a tenet of bartender success. Many customers will require more than one instance
of service and every good bartender knows this. Most bartenders use a "rounds"
approach where they keep mental track of the succession of patrons they have served,
and repeat that sequence in their follow-up.
The most useful technique is to simply look at the glasses on the bar. The patron with
the least in his or her glass will probably require service first. Using this method
requires more responsibility on the bartender on how ever the drunkenness should be
avoided at any honorable it is one of the most
important parts of being a bartender as well. Just as
every patron should be acknowledged on arrival, they
should be acknowledged upon departure. The
enthusiasm of the farewell should be independent of
any tip amount left by the patron as the best patrons
will know how to tip in a respectable manner and there
is sufficient time during a bartender's shift to treat
special customers or "regulars".
The most successful bartenders learn the names
of all of their patrons and are certain to use them when
said patrons leave.
A sincere "thank you" is required on patron
departure along with an indication that he or she is
37 | H M P E 2 0 1
always welcome to come again. Never display money to a well-tipping patron. The
customer knows how much money was left as a tip. To wave cash before a person is
classless and beneath good bartender.
Bartender Sequence of Service
7 Step Bartender Sequence of Service
1) Meet, Greet and Seat Customers at the bar.
2) Take the customers Drink Order.
3) Up Sell when possible.
4) Prepare Drinks by using proper liquor and recipe.
5) Expedite the Customers Drink Order
6) Present guest check to Customer for signature
7) Thank, Bid Farewell and Invite the Customer back.
Step One: Meet, Greet and Seat the Customer at the bar. From a Customer
point of View, “Meeting, Greeting and Seating” is their First impression of the
Bartender. Bartenders need to realize they are Brand Ambassadors. Their First
Impression can make or break a customer’s experience. Meeting, Greeting and
Seating can be accomplished by three sentences. “Hi my name is Preston. “Welcome
to our Icehouse.” “Please Take a Seat.”Meeting, Greeting and Seating hinges about
clear speech, smiling and eye contact. Otherwise, this technique comes off as too
corporate and can be perceived as a “Canned” greeting manufactured by Ivory Tower
Executives forced upon line level employees.
Step Two: Take the customers Drink Order. Although simple, this step often
translates into wrong drinks be rang in, prepared and delivered.
(1). Ask the guest what they would like to drink
(2). Upon receiving the drink order, the Bartender should repeat the order back
to the guest to ensure it’s correct. This will eliminate any discrepancies and
prevent the wrong drinks from being rang in, prepared and delivered. If for any
reason a bartender is unsure of what liquor is used to prepare a drink,
Bartenders should just Ask. Ask another Bartender or politely ask the
Customer. Quite often, the customer has No idea what liquor is used to make
the drink just ordered. It’s Ok not to know every ingredient of every multi liquor
drink and shot. However, it’s Never Ok to guess what the ingredients are. When
in doubt just Ask.
Step Three: Up Sell whenever possible. Similar to Ben Affleck in “Boiler
Room” yelling at Jr. Stockbrokers about the ABC’s and how they should “Always Be
Closing” it’s imperative for Bartenders to Always Be Up Selling. When a guest orders
a “Screwdriver” a Bartender should seize this opportunity to Up Sell by saying,
“Excellent, would you like an Absolute, Stoli or Goose Screwdriver?”
Step Four: Prepare Drinks by using the
proper liquor and recipe. It’s cliche to say
Proper Drink preparation has 4 parts
(1). Pack glass full of ice
(2). Do Not over pour.
(3). Always pour 1.5 ounces of Liquor.
(4). Garnish each drink with proper
garnish.
These are the very, very, very basic
preparation directions. Drink preparation is an
Art and truly takes time to master. Slinging
Drinks across the bar does not make someone a
38 | H M P E 2 0 1
bartender. They are “Drink

Slingers.” Anyone can sling drinks but not
everyone can become a bartender.
Step Five: Expedite the Customers
Drink Order. Above all else, a Bartender
should Never hold a drink by the rim of the
glass. It is disgusting to see a slammed
bartender placing a finger in each drink then
pinching these glasses together so they can
carry 8 shots in both hands. Trust me. It
happens all the time. Upon delivery, call out
the Drink by name, when handing to the
customer, because some drinks look similar
and can be easily confused.
Step Six: Present the guest check to the Customer for signature. Depending
on your Standard Operating Procedure, a Bartender should have already secured a
Credit Card or quoted a price upon receiving the order. Of these 7 steps, presenting
the guest check for signature or securing cash payment is my greatest focus during
Sequence of Service Training. Everything is meaningless if we do not “Secure Funds
for the House.” A bartenders primary job function is to “Secure Funds for The
House.” I go over this every time I counsel an employee for a Walked Tab.
Over and Over, I ask Bartenders what are the 3 Most Important
Words? “Cash or Credit.” As an operator, my greatest concern is “Securing Funds for
the House.” Funds are secured by asking Customers, “Cash or Credit” Upon
receiving a Drink Order and after Up Selling, a Bartender needs to “Secure Funds for
the House.” Otherwise, Drinks get prepared, delivered and consumed without being
paid for
Step Seven: Thank, Bid Farewell and Invite the Customer back. I strongly
encourage all staff to bid guests farewell, using their name when possible, and always
invite the guest back by mentioning upcoming events, drink specials, Tap Take Overs
or Pint Nights.
Sequence of Table Service
(A LA CARTE SERVICE)
1. Welcoming/greeting guests……………. Receptionist and Headwaiter
2. Escorting guests to their tables ………Receptionist
3. Seating the guest …………………………. Waiter/Captain
4. Offering Before- Dinner Drinks ………………Captain/Water
5. Serving of Drinks/water ……………………….. Waiter/ Busboy
6. Presenting the Menu and Taking Order ……………….. Captain/Water
7. Placing orders to the kitchen ……………………………….. Busboy/ order taker
8. Completing the Table set-up ……………………………………..…… Busboy/ waiter
9. Picking up/ assembling the order ……………………………..…….. Busboy
10. Serving food according to standard sequence ………………..…Waiter
1st - Bread and Butter
2nd
- Appetizers
3rd - Soup
4th - Salad
5th
- Main Course
11. Clearing of Table ………………………………………………………….Busboy
12. Offering and serving dessert…………………………………………..Waiter
39 | H M P E 2 0 1
13. Offering / Serving After- Dinner Drinks/ Coffee……………….Captain/ Waiter

14. Presenting/ Settling of Guest Check…………………………….Captain/ Waiter
15. Bidding Good- bye and thanking the Guest……….....................All staff
Sequence of Dining Service A la Carte Fine Dining with Wine Service

1. Welcoming/ greeting the guests…………………… Captain or Receptionist
2. Offering Before- Dinner Drinks (aperitifs)………... Waiter/ Wine steward
3. Serving or Bread and butter……………………….. Busboy
4. Presenting the menu ……………………………… Waiter
5. Serving before-dinner drinks (aperitifs)………….. Waiter
6. Taking of food order…………………………….... Waiter/ Captain
7. Placing/ picking up food orders ………………….. Busboy
8. Taking wine order ……………………………….. Wine steward/ Captain
9. Completing the table set-up ……………………... Busboy/ Waiter
10. Clearing of aperitif glasses …………………….. Busboy
11. Presenting and serving white wine …………... Captain/ Wine steward
12. Serving appetizers, then soup ………………..... Waiter
13. Clearing of Soiled dishes ……………………… Busboy
14. Presenting and serving red wine ……………..… Captain/ Wine steward
15. Serving the main course and side salad ……..…. Waiter
16. Refilling red wine glass ……………………….... Waiter
17. Clearing red wine glass …………………………. Busboy or waiter
18. Clearing soiled dishes, crumbling down of tables.. Busboy
19. Offering and serving dessert ……………………. Waiter
20. Offering sweet cherries/ sweet champagne ……... Captain or waiter
21. Offering/ serving coffee and liqueurs …………... Waiter
22. Presenting and setting the bill ………………….. Waiter or captain
23. Bidding goodbye/ thanking the guest ………….. All staff
General Rules of Service

1. Serve foods in accordance with quality standards
a. present with appropriate garnish, side dish and accompaniments
b. hot foods are served hot, cold foods are served cold
c. serve them in their appropriate containers, free of any foreign object
d. food contact surfaces must be clean
2. Serve foods in proper sequence – lightest to heaviest
a. 1st appetizer
b. 2nd soup
c. 3rd salad with dressing
d. 4th main course
e. 5th dessert
3. Say “excuse me” whenever you approach the table to serve the guest. This helps
to avoid spilling the food/drink inasmuch as the customer is alerted of your
presence.
4. Serve next dish only after having cleared soiled plates used for dish served ahead
of the dish.
5. Mention the name of the dish. “Your pepper steak sir”.
6. Serve guests in proper sequence, starting with the honoree, ladies, then gentlemen
and lastly the host. If there are children, attend to them first.
7. Handle food as little as possible. Avoid touching them with bare hands. Use serving
spoon and fork or tong whichever is appropriate.
40 | H M P E 2 0 1
8. Serve ladies first, then the gentlemen, and lastly the host. Follow the proper coding
so that the food is served to the right person.
9. Never serve across the guest, unless there is no way to serve them on the right but
don’t forget to say: “Excuse me.”
10. Follow serving instructions given by the supervisor or captain.
11. Serve food on the appropriate side of the guest.
Plated food (American Service) from the right side and platter (Russian)
service from the left, side dish from the left.
Exception to the rule: when it is difficult to do so as when there is no space on
the right or left. In this case one can serve in front or on the side of the table
while saying “Excuse me ma’am.”
12. Never allow the thumb to touch the sauce/ dish. Position the finger away from the
food/ sauce as shown.
13. Use precautionary measures in carrying loaded trays. Place heavy items on the
center to keep it balanced. Bend the knees, not the back , when picking up a
tray and when putting down.
14. Before serving orders, check whether it has the right portion size,
accompaniments and garnish. Check also if it is contaminated with a foreign
object.
15. Use side towel, not napkins, in picking up hot plates.
16. Fill coffee/tea pots ¾ full; creamers 2/3 full.
17. Combine orders whenever possible in one trip. For example: two soups for one
table, main dish for another table and desserts for the third table. This makes
way for faster service.
18. Never touch ready to eat foods with bare hands. Use appropriate serving
spoon/fork.
19. Never touch ready to eat foods with bear hands. Use appropriate serving
spoon/fork.
20. Use separate spoon in dishing out different dishes to avoid blending of flavors.
Rinse ice cream dippers before re-
using to avoid blending of flavors.
Serving Beverages
Serving Water
1. Place water in a water pitcher.
2. Place a dry table napkin at the bottom of
the pitcher to wipe off the moisture.
3. Pour the water on the right side of the
guest with the napkin underneath
the pitcher as shown.
Serving Beer
1. Serve beer chilled in a chilled mug or
pilsner. Avoid serving beer in too cold glass
as this makes the beer appear flat and
cloudy.
2. Have a good head at the top off the glass.
3. In pouring, let the beer foam by about ¾
inch to 1 inch.
4. Tilt the glass at an angle of 45 degrees and
pour the beer half and hold upright.
41 | H M P E 2 0 1
5. Always use a new glass when serving another glass of beer. Bus out, used beer
glasses.
6. Make sure the glass used in serving beer
is free of grease and dirt. A dirty glass
makes a beer look flat. It’s foam will not
stay and the bubbles will not stick along
the inside of glass.
Serving Coffee
1. Place coffee in a coffee pot and place a
cloth underneath.
2. Pour the coffee on the right side of the
guest.
3. Fill the cup ¾ full.
How to Serve Wine
The temperature in which a wine is
served has a tremendous impact on its taste. If
you serve it at a temperature that is too hot or
too cold it could have a negative impact on the
taste and quality. The temperature you need to
serve wine at varies based on the type of wine
you’re serving. The general rule is that red wine
should be served at room temperature and
white wine should be served chilled. However,
this may vary since room temperature varies
depending on one’s location, altitude, and the
seasonal weather. Also, some refrigerators may
be set differently and therefore vary slightly in
temperature.
For the best results, the following types
of wine should be served accordingly:
 Sparkling wine should be served at 48
degrees Fahrenheit.
 White wine should be served at 53
degrees Fahrenheit.
 Red wine should be served at 62 degrees
Fahrenheit.
 Rose wine should be served at 51
degrees Fahrenheit.
In order to preserve wine, it should be
stored properly. Wine should be stored in a cool
place away from sunlight. Wine should be stored on
its side in order to keep the cork air tight and moist.
It should be stored in either a wine cellar or a
refrigerator. You can store an opened bottle of wine
for up to 5 days in the refrigerator. However, once
you take it out of the refrigerator, you need to leave
the wine out long enough to allow the wine to reach
its optimal temperature. As a general rule, wine warms up 4 degrees every 10
minutes. If you know the temperature of your refrigerator, it will be easier for you to
calculate how long you need to leave it out before serving it.
42 | H M P E 2 0 1
Basic techniques of Flaring

Creating cocktails can be straight forward or artistic; depending on the person,
their tastes, and how far they want to take it. Often, the first lesson of bartending
school teaches basic skills - from shaking, to pouring over a spoon. Most people can
quite easily get by with these techniques, especially when tending home bars.
Shaking. When a drink contains eggs, fruit juices or cream, it is necessary to
shake the ingredients. Shaking is the method by
which you use a cocktail shaker to mix ingredients
together and chill them simultaneously. The
object is to almost freeze the drink whilst breaking
down and combining the ingredients. Normally
this is done with ice cubes three-quarters of the
way full. When you've poured in the ingredients,
hold the shaker in both hands, with one hand on
top and one supporting the base, and give a short,
sharp, snappy shake. It's important not to rock
your cocktail to sleep. When water has begun to
condense on the surface of the shaker, the
cocktail should be sufficiently chilled and ready to
be strained.
Straining. Most cocktail shakers are sold
with a build-in strainer or hawthorn strainer.
When a drink calls for straining, ensure you've
used ice cubes, as crushed ice tends to clog the
strainer of a standard shaker. If indeed a drink is
required shaken with crushed ice (ie. Shirley
Temple), it is to be served unstrained.
Stirring. You can stir cocktails effectively
with a metal or glass rod in a mixing glass. If ice
is to be used, use ice cubes to prevent dilution, and strain the contents into a glass
when the surface of the mixing glass begins to collect condensation.
Blending. An electric blender is needed for recipes containing fruit or other

ingredients which do not break down by shaking. Blending is an appropriate way of
combining these ingredients with others, creating a smooth ready to serve mixture.
Some recipes will call for ice to be placed in the blender, in which case you would use
a suitable amount of crushed ice.
43 | H M P E 2 0 1
Building. When building a cocktail, the ingredients are poured into the glass
in which the cocktail will be served. Usually, the ingredients are floated on top of each
other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to
be mixed.
Layering. To layer or float an ingredient (ie. cream, liqueurs) on top of
another, use the rounded or back part of a spoon and rest it against the inside of a
glass. Slowly pour down the spoon and into the glass. The ingredient should run
down the inside of the glass and remain seperated from the ingredient below it.
Learning the approximate weight of certain liqueurs and such will allow you to
complete this technique more successfully, as lighter ingredients can then be layered
on top of heavier ones.
Flaming. Flaming is the method by
which a cocktail or liquor is set alight, normally
to enhance the flavor of a drink. It should only
be attempted with caution, and for the above
reason only, not to simply look cool.
Some liquors will ignite quite easily if
their proof is high. Heating a small amount of
the liquor in a spoon will cause the alcohol to
collect at the top, which can then be easily lit.
You can then pour this over the prepared
ingredients. Don't add alcohol to ignited drinks,
don't leave them unattended, light them where
they pose no danger to anybody else, and
ensure no objects can possibly come into
contact with any flames from the drink. Always
extinguish a flaming drink before consuming it.
Know How to Flair
Terminologies:
 Normal Grip – to hold Bottle(s) vertically upright.
 Bartenders Grip – to hold Bottles on hand on a normal grip (upright position)
 Jugglers grip – to hold bottle horizontally pointing the spout on your body
 Reverse grip – to hold bottle vertically using reverse hand thumbs down.
 Elbow clips – to clip tin can and bottle on the elbow.,
 Straight pick up – to clip tin can and bottle or tin can in a normal way.
 Reverse pour – to pour liquid in a tin can using normal grip but in a reverse
position.
 Working flair – quick, short throws and catches used by bartender when
performing general bar duties.
 Exhibition – highly visual bottle and shaker moves involving a fair amount of
difficulty-mainly used for competitions.
 Bullet Proof – a term used by flair tenders when a certain moves have been
mastered so as to minimized drops and mistake.
 Hot-Spot – a area of a bar where damage may occur should a move go
wrong
 Windows – an area around the bar where a flair tender can perform a
complicated routine safety and secure.
 Basic moves and routine
 Spin – to spin a bottle or tin can on a forward or backward direction.
44 | H M P E 2 0 1
 Single spin – to spin a bottle or tin can on a forward or backward direction

with 360 degrees.
 Back spin – to spin a bottle or tin can through the back that passed over the
shoulder to the front.
 Flip – to spin the bottle or tin can on a sideways direction.
 Half flip – to spin a bottle on a sideways direction at 180 degrees.
 Single flip – to flip bottle and tin can 360 degrees.
 Double spin – to flip bottles or tin can on a two full rotation (720 degrees).
 Dead toss or flat throw – throwing and catching bottles or tools without
spin.
 Hand twist – twisting bottles on a clockwise and counter clockwise direction.
 Stall – catching a bottle or tin by balancing it on the back of the hand, fore
arm, elbow back of the arm, and for advance variation headstall.
 Hoister or thumb roll – rolling the bottle backward over the thumb in a gun-
like motion.
 Reverse thumb roll- same as the thumb roll but in a reverse motion.
 Gravity flick – flicking the tin can usually with liquid or ice on it, in an arc
motion- keeping the liquid or ice inside.
 The grove/ basket – to throw a bottle or tin can at the back of the palm
down to your shoulder or vice versa.
 Hand rolling – to flip and roll bottles using both hands.
 Cross over or Bridge – to flip bottles on a single or double rotation allowing
looping above on the arm.
 Reverse cross over – using single or double reverse flip looping above your
arm positioning again on a normal grip.
 Finger rolls – a European routine using finger.
 Reverse flip – throwing bottles sideways but on reverse modes (left hand
counterclockwise and vice versa)
 Reverse toss – throwing bottles forward using reverse thumb rolling.
 Clips – catching bottle with a tin can on the same hand using middle finger.
 Wiper – twisting two bottles on both hands with same direction.
 Snatch- to quickly snatch a flat or spinning bottle or tin can.
Advance Variation
 Behind the back catch – catching bottle or tin cans with the hand place at
the back.
 Behind the back pass – throwing bottle from one side to the other of the
body, passing through the back.
 Over the shoulder catch or behind the neck – catching bottle or tin can
over your shoulder near the head. (Hand is place behind your neck).
 Bump – bumping bottles or tin can on the elbow, wrist, arm, or knees.
 Shoulder slide – sliding bottles or tin can (forward) over the shoulder and
catching with the same hand on a normal grip.
 Tapping – like bump, touching the bottle gently during mid-spin, using your
palm or fingers.
 Stagger – throwing two bottles using only one hand with two different
directions.
 Multiple – similar to stagger but one rotational direction.
 Figure 8 – a 3 bottle routine using a combination of multiple or stagger with
simultaneous horizontal figure 8 chop and cut.
45 | H M P E 2 0 1
 Rodeo cut – a 3 bottle routine using a combination of stagger and inside or

outside chop or cut (like rodeo sports)
 Shadow pass – throwing and caching bottles or tin can at back with zero
visibility.
 One hand shadow – similar shadow pass but only one hand to throw and
catch quick variation)
 2 on 1 – a 3 bottles variation with alternate throw 2 and 1.
 Shadow switching – a quick routine that almost create a optical illusion.
 Twister pass – advance variation of shadow pass the only different is you
are the one who make the spin.
 Snake arms
Read and analyzed competition rules
 Know if the competition rules
 Know which part have the highest points and focus on it.
Types of Flair
 Working Flair
 Exhibition Flair
 Working Exhibition
Presentation
 Drinks
 Garnish
 Color
 Special effects
Confidence
 Smile
 Crowd interaction
Time and Accuracy
 Proper Timing
 Accurate movement
and pouring
References
Books
The Bar Companion, 2011, Sylvia Silvertre- Ama, Adela Jamorabo-Ruiz, Milanel
N. Rivera and Virginia Serraon-Claudio , pp. 58-62Food Service and
Bartending, 2008, Amelia S. Roldan and Benito T. Edica
Food and Beverage Service 9th edition, John Cousins, Dennis Lillicrap,
Suzanne Weekes
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46 | H M P E 2 0 1
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https://academy.getbackbar.com/the-basics-wine-and-food-pairing
https://www.liquor-wine-stonybrook.com/howtoservewine.php
BARTENDER GUIDE: Basic techniques http://www.drinksmixer.com/guide/1-4.php ,7-20-2020
https://www.getbackbar.com/bartender-training-guide
47 | H M P E 2 0 1
Application
Instruction: You must submit documentation, suitable evidence or other relevant

proof of completion of the activity to your instructor by the agreed date.
It is a requirement of this Unit that you should complete the activity.
1. Produce and present a Checklist that could be used by

other staff in your workplace to guide their activities
when preparing the cocktail mixing bar or workstation
ready for service.
The Checklist must contain sufficient detail to ensure:
 Service equipment is clean, operational and
ready for use
 Cocktail ingredients and accompaniments are
prepared and ready for use.
2. Provide a sample of one or more display materials you

have prepared or constructed to promote one or
more cocktails to customers in your workplace.
You may choose TWO from the following:
 A cocktail list
 A tent card
 A photograph or video of a display
 A photograph or video of a cocktail board
showing available cocktails and their prices.
3. Provide a video or series of photographs

showing you in a work context providing
evidence you have:
 Offered recommendation to
customers about cocktails
 Provided information about cocktails
to customers
 Complied with house policies relating
to the promotion of cocktails.

Professor on the given due date.
48 | H M P E 2 0 1
Assessment

Instruction: Read each statement carefully and follow what is being asked.
I. True or False
Direction: Answer True if your answer conform with what is truly the answer and
False if it does not and kindly support your answer.
1. Hold a drink by the rim of the glass. It is disgusting to see a slammed bartender
placing a finger in each drink then pinching these glasses together .
2. Use separate spoon in dishing out different dishes to avoid blending of flavors.
3. Serve gentlemen first, then the ladies , and lastly the children. Follow the proper
coding so that the food is served to the right person.
4. Use side towel, not napkins, in picking up hot plates.
5. Never serve across the guest, unless there is no way to serve them on the right but
don’t forget to say: “Excuse me.”
6. Serve food in any side of the guest.
7. Handle food as little as possible.
8. For Plated foods (American Service) serve food from the left side ,
9. and platter (Russian Service) serve food from the left, side dish from the left.
10. Place heavy items on the center to keep it balanced.
11. Bend the knees, and your back , when picking up a tray and when putting down.
12. Allow the thumb to touch the sauce/ dish. Position the finger away from the food/
sauce.
13. Fill coffee/tea pots ¾ full; creamers 1/2 full.
14. Combine orders whenever possible in one trip. For example: two soups for one
table, main dish for another table and desserts for the third table.
15. Pour the water on the right side of the guest with the napkin underneath the
pitcher.
II. Multiple Choice

Direction: Choose and circle the LETTER of the correct answer.
1. Placing orders to the kitchen
a. Busboy/ order taker c. Headwaiter
b. Busboy/ waiter d. Receptionists
2. Completing the Table set-up
a. Busboy/ order taker c. Headwaiter
b. Busboy/ waiter d. Receptionists
3. Picking up/ assembling the order
a. wine steward c. Waiter/Captain
b. Busboy d. Receptionists
4. Seating the guest
49 | H M P E 2 0 1
5. Presenting the Menu and Taking Order

6. Offering Before- Dinner Drinks
7. Serve coffee/tea pots ____ full;
a. 1 cup c. 1/4
b. 2/3 d. 3/4
8. Creamers
a. 1 cup c. 1/4
b. 2/3 d. ¾
9. In American service, serve food on the appropriate side of the guest.
a. Right side c. Left side
d. Center d. Either sides
10. Serving of Drinks/water
a.Bartender c. Receptionists
b. Head waiter d. Waiter/ Busboy
11. She/ He has the ability to provide outstanding customer service in the bar, using
their experience, knowledge and skill.
a. Bar Manager c. Bar Captain
b. Bartender d. Barman
12. A good bartender should possess these basic qualities except
a. Produces quality drinks c. Displays initiative
b. Takes ownership of their tasks d. Does not interacts well with
existing staff
13. The golden rule in the hospitality
a. Be prepared c. Be honest
b. be humble d. Be courteous
14. A skills that come in handy for showmanship and the delight of the guests.
a. Flairtending/bottle juggling c. Bartender
b. Mixology d. Oenology
15. A bar table is easily exposed dirt and dust. It is used to keep the table, behind
the bar clean at all times. A dry one is used to polish the glasses out of the
washer.
a. Muddler c. Bar Towels
b. Champagne Bottle Stopper d. Metal pour spout
16. 1 ounce (oz.) = ____ ml.
a. 250 c. 500
b. 750 d. 1000
17. Refers to a framed or unframed and placed around the bar area or any other
high-traffic area where potential customers may see them.
a. Posters c. Coasters
b. Tent cards d. Physical displays
18. It is achieved by slowly/gently pouring the ingredient on to the surface of the
other ingredients already in the glass using a pourer in the neck of the bottle,
or directly from the open neck of the bottle.
a. Stirred c. Layered
b. Built-in-glass d. Floating the ingredient
50 | H M P E 2 0 1
19. This means adding an ingredient to the rim of the glass before pouring the
cocktail to enhance presentation, meet customer expectation and create
desired taste to a drink.
a. Frosting glasses c. Layering glasses
b. Built-in-glass d. Floating glass
20.Cocktails made this way use an electric blender to mix the ingredients. Cocktails
using this method usually contain a ‘solid’ ingredient such as fruit pieces or ice
cream.
a. Blended cocktails c. Layered
b. Built-in-glass d. Floating the ingredient
21. A mixture of 45 ml. Gin and 10 ml. Vermouth on a cocktail glass with olives.
a. Margarita c. Martini
b. Mojito d. Illusion
22. The ingredient is achieved by slowly/gently pouring the ingredient on to the
surface of the other ingredients already in the glass using a pourer in the neck
of the bottle, or directly from the open neck of the bottle.
a. Floating c. Layering
b.Shaking /strained cocktails d. Blended
23. This method combines a number of ingredients in a cocktail shaker with
loads of ice.
a. Floating c. Muddling
b.Shaking /strained cocktails d. Blended
24. Common garnishes is used for cocktail drinks except
a. Pineapple, and citrus wedges c. Maraschino cherries
b. Olives d. Sparklers
25. Condiments includes
a. Salt and Pepper c. Angostura Bitters
b. Nutmeg d. Mint leaves
26. It refers to a distilled alcoholic beverage made from a base of grain, fruit or
vegetable.
a. Dairy products c. Liqueur
b. Cordials d. Spirits
27. The most well-known cocktail glass, featuring a classic V-shape (approximately
90s ml capacity) used for other small volume cocktails.
a. Martini glass c. Champagne flute
b. Old fashioned glass d. Highball glass
28. Refers to edible flowers except
a. Honeysuckle c. chamomile
b. Celery d. Lavender
29. A long, straight-sided glass holding 200 – 300mls and used for cocktails, a
popular glass for serving fruit juice, soft drinks and long, mixed drinks.
a. Martini glass c. Champagne flute
b. Old fashioned glass d. Highball glass
30. Refers to a standard and/or Boston shakers used to combine ingredients and mix
when the ‘shaking’ method of producing cocktails is required.
a. Pourer c. Cocktail shakers
b. Strainer d. Jigger
Professor on the given due date.
51 | H M P E 2 0 1

HMPE 204 Unit 7

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HMPE 204 Unit 7

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West Visayas State University 2020

Unit 7: The Bartender,

This module provides student’s

A. Equal parts of Cointreau, 1. ______QF

Note to Students: Detached this page and submit to your

Note to Students: Detached this page and submit to your

The Professional Bartender

The bartender is one of the most powerful

Qualities of a Good Bartender

 Not gossip or discuss the private happenings of customers – if a customer brings

Drinking Behind the Bar. A difficult subject which requires a direct

Standard Bar/Wine Measures

Number of Drinks from Liquor/Wine Bottles

Bartender’s Preparation for Service

Types of Smoothies. History keeps on repeating itself as it goes on

Mocktails. Mocktail is a kind of drink that is a combination of various drinks

Health Fact Related to the Mocktail Recipes. Mocktail is a healthy

 Nutmeg – for dusting Brandy Alexander

cocktails, mocktails and always available as an ingredient for innovative, new

Proprietary liqueurs. Proprietary liqueurs are made by

Points to remember when making garnishes

 Actual cocktails – in glasses, properly decorated and garnished.

together with ice, to mix and chill the

Swizzlin. This style originated in the Caribbean

Sample Basic Ingredients

Standard cocktail recipes

Name Ingredients Method Glass/Garnish

Equal parts of Build in glass Shot

drinking alcoholic beverages. The most commonly served

 Good bartenders help provide a steady client by remembering the favored

Lighting customers’ cigarettes is a time-honored tradition and is an always

bartender. They are “Drink

13. Offering / Serving After- Dinner Drinks/ Coffee……………….Captain/ Waiter

Sequence of Dining Service A la Carte Fine Dining with Wine Service

General Rules of Service

Basic techniques of Flaring

Blending. An electric blender is needed for recipes containing fruit or other

 Single spin – to spin a bottle or tin can on a forward or backward direction

 Rodeo cut – a 3 bottle routine using a combination of stagger and inside or

Instruction: You must submit documentation, suitable evidence or other relevant

1. Produce and present a Checklist that could be used by

2. Provide a sample of one or more display materials you

3. Provide a video or series of photographs

Note to Students: Detached this page and submit to your

Name:________________________________ Course, Yr & Sec:__________

II. Multiple Choice

5. Presenting the Menu and Taking Order

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Name:______________________ Course, Yr & Sec: