BAR AND BEVERAGE REVIEWER
THE EMPIRE ERA 3200 AD476
LESSON 1: BEVERAGE SERVICE INDUSTRY
FATHER OF MODERN BARTENDING
➢ JERRY "THE PROFESSOR" THOMAS
• The original cocktail showman, Jeremiah P. Thomas or
Jerry P. Thomas or Jerry Thomas was the godfather of flair
bartending.
DEFINITION:
• BEVERAGE SERVICE INDUSTRY - comprises of
establishments or businesses that offers beverages, food
and sometimes with entertainment and other services.
• BAR - establishments or businesses that primarily offer
beverages, food, and sometimes with entertainment and
other services to its customers.
HISTORY:
A. ANCIENT SUMERIA/SUMER 400 BC
• The Sumerians of Sumeria, known today as Iraq -
considered as the most progressive group of people
because they were skilled:
o Traders
o Farmers
o Craftsmen
• Sumerian contributions and legacies:
1. Potter's Wheel
2. Cuneiform Writing System
3. First Astronomers
4. Developed Arithmetic
5. Invented military formation from infantry, cavalry, and
archers.
6. First true city rose in Sumeria
7. Ushered in the age of intensive agriculture and
irrigation.
• BEER INVENTION
o Middle East and Sumeria encountered the same
problem about water potability. In order to solve the
problem, they came up with alternative liquid not just for
themselves but also for other, the fermented cereal grains.
Thus, ale was created which is today's BEER. This led to the
establishment of the forerunner of today's BAR, the
TAVERN.
o TAVERN/S - places serving beverages particularly
"ale" and place for social gatherings during the time of the
Sumerian.
• TAVERN derived from Latin term taberna and in Greek,
taverna, meaning, a shed or workshop.
• Taverns were traditionally kept by women keepers but in
some tavern, women were completely excluded.
• In England, tavern existed during the 13th century and
often kept by women known as Ale-wives.
• In mid-14th century, taverns in London were limited into 3
places in London, York and Bristol, and other towns across
England.
• In the 19th century in England, the word tavern evolved to
Public House and even used to call up to this date, that was
describes drinking establishment.
B.
• ANCIENT EGYPT
• A papyrus - was discovered from which coined some
warnings that says, "do not get drunk in tavern… for fear
that people repeat words which may have gone out of your
mouth without being aware of having uttered them."
• ANCIENT GREECE 1100 BC
• As time passed by taverns continued to exist and develop.
One of the reasons was due to the increase in number of
people travelling across Greece. At the time, Greeks had
some gathering places existed intendedly to serve for the
rich and poor Greeks.
• Greek travel for the following reasons:
1. Religion - pilgrimage
2. Sports or game - Olympic game that was held at
Mount Olympus.
3. Conquest - Alexander the Great
• After the Romans succeeded the Greeks, Romans
conquered almost all parts of Europe. During their time, the
reasons for travel continued to increase and this was due to
the development of transportation particularly on the
constrictions of roads and bridges. As more people
travelled, the number of places serving food and drinks also
increased. As a proof in Pompei, Rome's 118 bars or taverns
were discovered after it was buried by the explosion of Mt.
Vesuvius.
• Romans travel for:
1. Tourism
2. Religion
3. Pleasure or Relaxation
4. Political
C. DECLINE AND REVIVAL AD 476 to AD 1300
• Travel was primarily for religious purposes.
• Church thought its monasteries took over the job of
feeding and housing and travelers. The housing place for the
travelers were known as "xenodocheions" means an inn.
D. RENAISSANCE AD 1350 - AD 1600
• Some degree of safety had returned to the roads.
• Travel and travel increased.
• Middle class became a dominant force in the economic
life of Europe.
• Ale house or taverns reappeared along trade routes.
E. EARLY MODERN AD 1600 - AD 1800
• Development of roads became the critical element in the
development of the beverage service industry.
• Introduction of stagecoaches
• Posthouses were built along stagecoaches route were
food and drinks and accommodation served for travelers.
F. THE INDUSTRIAL ERA FROM 1800
• Taverns became a permanent establishment in entire
Europe.
• Taverns known as public houses or pub houses or pubs, a
place for pleasure and worship.
o INNS - travelers can procure food, drink, and stay.
o PUBS - primarily serves alcoholic drinks especially beer
for consumption on-premises only.
 o CABARETS - restaurant nightclubs with a stage of
performances and the audience sitting around the tables.
G. AMERICAN TAVERNS
• Introduced by the British.
• Inclusive of accommodation and entertainment; such as
gambling and prostitution. Philippine bars are pattered to
American bars or taverns.
• 1643 - beginning of American Beverage Service Industry.
• Coles Ordinary - first American Tavern establish by a native
American, Samuel Coles. Ordinaries term used to describe a
tavern (a place for serving food, drink, accommodation, and
entertainment), the places which served ordinary meals,
thus the name Coles Ordinary was derived from.
• 1656 Massachusetts, a town without tavern was
penalized; often taverns were built near the church. Since
there were no heater to warm their bodies, so after worship
they gather at the tavern and drink alcohol to warms their
bodies.
• THE IMPORTANCE OF TAVERNS IN AMERICAN HISTORY:
• Taverns served as a place where revolutionaries started to
plan the uprising against the British government.
• Early American Taverns:
1. Handcock Tavern
2. Green Dragon
3. Raleigh Tavern
4. Queens Head
• 1850 - taverns have turned into large scale inns for
travelers and businesspersons and later it became hotel.
The concept of today's hotel originated in America as Public
Palaces.
• 1920 - Prohibition Law or 18th Amendment Law was
passed. This made manufacturing, selling, and important of
alcoholic beverage in America illegal.
• Great American Depression. Large numbers of
establishments such as bars/taverns, hotels, wineries, and
distilleries stop to operate. Vineyards stopped producing
grapes. People lost their jobs as well as the government
revenues.
• 1993 21st Amendment was passed repealing the
Prohibition Law.
• Dramshop Law or 3rd Party Liability Law. This law shifts
the liability for damages of the drunk driven incident from
the driver who caused the accident to the server or the
place that served the drink to the driver.
• Dram - small drink
• Shop - place that serves the drinks.
• 3RD PARTY LIABILITY LAW in a sense that there are three
parties involving the drunk driven or drunk related incident:
o FIRST PARTY - victim
o SECOND PARTY - drunk offender
o THIRD PARTY - bar and server who serves the drink to
the offender.
DEVELOPMENT OF BEVERAGE INDUSTRY IN THE
PHILIPPINES
• THE SAN MIGUEL CORPORATION
o 1890 - founded by Don Enrique Maria Barretto de Ycaza in
the San Miguel district in Manila, the La Fabrica de Cerveza
de San Miguel, the first brewery in South East Asia.
o 1913 - became a corporation and begun exporting beer in
Guam, Hong Kong, and Shanghai.
o 1922 - producing soft drinks at the Royal Soft Drinks Plant.
o 1925 - producing ice cream at the Magnolia Ice Cream
Plant.
o 1927 - the Philippines' bottler of Coca-cola.
o 1938 - entered the glass industry, supplying the company's
bottling needs.
o 1963 - San Miguel Brewery was renamed San Miguel
Corporation; the largest food, beverage, and packaging
company in the Philippines.
DEFINITION OF TERMS:
• BAR - French term Barre means counter. First used around
1952 was also used before, in railway stations as a counter
used to dispense food faster to passengers. The first bar
that served alcoholic beverage was the Greatest Western
Hotel in Paddington station, London.
• TYPES OF BEVERAGE SERVICE ESTABLISHMENTS
1. BEVERAGE-ONLY BAR - serves beverage alone. No food
was served beyond snacks. Usually located near terminals
or station.
2. BAR/ENTERTAINMENT COMBINATION - bars offering
drinks and a range of entertainment.
o DANCING - disco/ballroom
o SINGING - videoke (centerstage, music21, platinum)
o SPORTS - bowling, pool/billiard, dart, watching live
sports event.
o INTERNET o LIVE PERFORMANCES - live band, stand-up
comedian, fashion show, striptease, piano music, gay bar.
3. FOOD AND BEVERAGE COMBINATION - serves food with
beverage usually linked some kind of food service.
o BAR AND RESTAURANT
o TEA HOUSES/ROOMS
o TAVERNS
o PUBLIC HOUSES/PUBS
o BREW PUBS/MICRO BREWERIES
o SERVICE BARS
4. HOTEL BEVERAGE OPERATION - three or more bars in
one roof with different purpose and ambiance. Bar
entertainment and f&b combination bars usually found
inside the hotel.
5. AIRLINE BEVERAGE SERVICE - bars in commercial
passengers planes serving drinks to the passengers usually
can be found in the business class section of the plane.
6. CRUISE AND PASSENGER SHIP BEVERAGE SERVICE -
similar to the hotel operations however serving passengers
in a cruise and passenger ship.
7. RAIL BEVERAGE SERVICE - usually serve at the dining or
lounges in passenger rail.
8. COFFEE SHOPS/COFFEE HOUSES/CAFÉ - place
specializing on coffee and serves as a meeting place.
9. BEER GARDEN - an open-air public area where alcohol is
legally served.
• BARS IN HOTELS: BAR SERVER/WAITER
a. LOBBY BAR Responsibilities:
b. COFFEE SHOP • In charge of serving the drinks and foods of table guests.
c. COCKTAIL LOUNGE/PIANO BAR • Bar server/s must be knowledgeable of the beverage
d. RESTAURANT BAR/SERVICE BAR serve in the bar.
e. DISCO BAR/NIGHT CLUB • The bar server must know what are the ingredients and
f. VIDEOKE BAR the method of preparing the drinks so that they can answer
g. POOLSIDE/POOL BAR guests questions about the drinks serve in the bar.
h. POOL/SPORTS BAR
WINE STEWARD/SOMMELIER
i. BANQUET BAR: OPEN BAR SET-UP or LIMITED BAR SET-
Responsibilities:
UP
• In charge suggesting, selling, and serving the wines of the
j. MINIBAR
guests.
NESPRESSO • Wine Steward/ Server and Sommelier are different terms
of expertise about wines.
LESSON 2: BAR MANAGEMENT AND OPERATION
• Wine Steward/ Server is just knowledgeable about the
BAR ORGANIZATIONAL CHART wines being served in the bar of restaurant.
• A Sommelier is an expert of wines not only those being
BAR MANAGER served in the bar or restaurant but wines in general. He can
Responsibilities: discuss the details of wine to the guests.
• In charge of the overall operation of the bar. It means that • As updating, means Sommelier have to taste and evaluate
anything happened in the operation is the responsibility of the wines so that when guests will ask what excellent
the bar manager. quality wines you can suggest aside from those being
• He/She has to make sure that everything goes smoothly offered in the bar or restaurant you can do suggest to them.
during the operation of the bar.
• He/She has to make sure that guests are happy and BAR RECEPTIONIST
satisfied by making sure that guests expectations are meet Responsibilities:
or exceeded. • In charge of receiving, sitting, and entertaining the guests.
• He/She has also to make sure that the staffs are well • Familiarized herself to all the food and beverage items in
motivated to perform their specific duties efficiently. the menu.
• Lastly, he has make sure that the bar generates profit for • Greet and Bid goodbye to the guest.
the owner.
CASHIER
BAR CAPTAIN/SUPERVISOR Responsibilities:
Responsibilities: • In charge of receiving payments of the guests. In some
• In charge of monitoring the staff and the operation. international brands or bar and restaurants the bartender is
• Is the most visible person in the bar because he serves as the same time the cashier. This is for the purpose of making
the eye of the bar manager. the billing process faster. The advantage of this is, if the
• He/She is tasked by the manager to make sure that the guests are satisfied with how you serve them, the guests
operation of the bar goes smoothly. will just say "keep the change" upon handling to their bill.
• He/She has to make sure that the staffs are doing their But with or without tip, as a professional bartender you
tasks efficiently by monitoring and coaching them at the have to do your job efficiently.
same time.
REQUIREMENTS TO BECOME A BARTENDER
BARTENDER 1. PHYSICAL REQUIREMENTS
Responsibilities: • Height
• In charge of preparing and pouring/serving the drinks of • Pleasing Personality
the guests. • Physically Fit
• He is the only personnel who is allowed to prepare drinks
2. KNOWLEDGE AND SKILLS
during the operation.
• Mental ability and product knowledge - must have great
• Bartender should not leave the bar unattended to making
memorization ability.
the guest with no one attending them for their personnel
• Technical/Hard Skills
needs or an emergency call, he must ask the permission or
a) Bartending - the art and science of mixing and serving
inform the bar captain.
drinks or also commonly known today as classic bartender.
• If the bar captain is not around, then he can ask his bar
b) Flair Bartending/Flair Tending - art of mixing and
back to the preparation of the drink if he believe that the
serving with showmanship or flair.
bar back is already knowledgeable in preparing the drinks. If
the bar back is not knowledgeable in preparing a drink, he TYPES OF FLAIR PERFORMED BY THE FLAIR BARTENDER
could ask any of the staff/inform the bar captain that the • Working Flair - performs the basic routines and moves
bartender is not around and will be back immediately. before pouring and preparing drinks. Free Pouring - ability
to pour ingredients directly to the glass or mixers without
using a standard measuring device like jigger.
• Showflair - performs difficult complicated moves and
routines. It is part of the entertainment provided in the bar
of the guests.
c) Organizing - ability to put things in order.
d) Mixology - art and science of creating a concoction or
mixed drink. Creating these specialty drinks is the task of a
bartender.
• SOCIO-EMOTIONAL SKILLS
• Social/Interpersonal Skill - ability to deal properly with
the people. Bartender must deal properly with guests, with
his/her superiors and co-workers.
• Emotional Skill - ability to control your temper or emotion
or the ability to handle pressure.
• COMMUNICATION SKILLS - ability to deliver and receive
information or messages efficiently. Bartender must be
good speaker and listener at the same time.
• BEHAVIORAL SKILLS - ability to follow rules, policies,
command or order properly.
QUALITIES OF A GOOD BARTENDER
• Great personality, easy going person, a people person.
• Knowledge of liquors, cocktails, wines and beers.
• Knowledge on preparing and serving beverages.
• Able to work under pressure
• Neat and Clean Looking/ Good grooming
• Good memory
• Team Player
• Physically fit
• Attentive
• Good judgment
• Service Oriented
• Honest
STEPS IN SERVING GUEST(S) IN THE BAR
• Greet and welcome your guest/s and prepare them to
order
• Offer / suggest services / drinks of the bar.
✓ If ready to order, smile and ask, “Ma’am/ Sir what
drinks can I serve to you?”
✓ If the guest asks for suggestion, suggest the specialty
of the bar if there are. If no specialty drinks, enumerate the
drinks offered in the bar starting with the popular ones or
the expensive ones depending. on the type of the guests
you have.
✓ In suggesting specialty drink, this is the example of
offering drinks, “Ma’am/Sir we have our specialty drink
tonight, our Fruit Beer, it is made of beer, orange and
pineapple juice, grenadine and fresh fruits slice of orange
and pineapple and cherry, the method is muddle and shake,
would you like to have the drink Ma’am/Sir”
• Prepare and serve order/s of the guest/s. ✓If ready to
order, smile and ask, “Ma’am/Sir what drinks can I serve to
you?”
• Complete the transaction.
• Check back on guest in a timely manner.
• Present the bill
• Say farewell to the guest/s/Bidding Goodbye
BARTENDER'S RESPONSIBILITIES
• Check Identification of the Guest
Use the F.E.A.R Method
F – Feel the identification for evidence of tampering
E – Examine the information, such as: picture, date of birth,
height, expiration date etc.
A – Ask questions, such as birth date, zip code, address etc.
R – Return the identification
• Never Serve Alcoholic Beverages to Minors
• What to look for?
3.1 Physical Signs
3.2 Look at their Clothing
3.3 Behavioral Clues
• Don’t Serve Intoxicated People / Guests
• Prevent Intoxication
• Slowing Down Someone’s Drinking
• Refuse to Intoxicated People
SOME HINTS FOR A GOOD BARTENDER
• Always be clean, cheerful, tidy and diplomatic (Remember
your hands are in constant view so pay attention to
fingernails)
• Make sure that cocktail napkins, coasters, stirrers are
being served with every drink. Little gestures pay dividends.
• Make sure aerated water like soda, tonic, etc. and other
mixes are newly opened which will give a spirit to drink.
• Use proper glass for each drink.
• Keep cherries, olives, cocktail onions in their juices as to
keep fresh.
• As a professional bartender, even though you are mixing
drinks, your eyes should be alert on the surrounding.
• Mix drinks in front of the guest or in the guest’s sight, if
forgotten, refers to recipe file without notice of the guest.
• Locate for a proper place for preparing mise en place;
place where you can also see if guests are coming.
• Mixing is an art, so follow company recipes which are
standardized.
• Know the proper frosting of the glasses.
• Always hold glasses by the stem or base not by the body.
• Ice is essential in all cocktail bars. See that is always clear
and clean.
• Always keep your glasses clean and polished.
• The displays of your bottles have to be always checked up
in case some of the bottles are not in proper place.
• Don’t use chipped or broken glass. All broken glass kills all
the flavors of the cocktail or drink.
• Matches are always ready in an instant as this part of the
bartender stock of trade.
• Always break an egg in separate cup while preparing
cocktail in case an egg not fresh enough to be used.
• Always use fresh fruits or juices for cocktails if possible, for
the best result or taste.
BARTENDER'S PREPARATION FOR SERVICE
A. Personal Appearance
1. Body Cleanliness – take a warm cleansing bath daily.
Use body deodorant daily.
2. Posture – when standing and walking, hold the body
erect with shoulders and head back, the chest up and
abdomen flat.
3. Skin – a good complexion is based in good health and
require proper food, plenty of sleep and regular exercise.
4. Hair – hair is clean, free from dandruff, odorless, and
must be glossy in appearance.
5. Hands and nails – wash hands and nails always before
leaving the restroom before and after preparation.
6. Teeth – brush teeth carefully at least twice a day, in
the morning and in the evening.
7. Feet – keep the feet clean and toenails trimmed.
8. Shoes – shoes are attractive, carefully fitted, have
plenty of toe room to take the foot in motion.
9. Socks and stockings – wear clean socks and stocking
daily
10. Uniform – uniform must be well fit, not too loose or
too tight, clean and well pressed.
11. Jewelry – don’t wear jewelry with uniform except
watches or wedding rings.
12. For women only – wear well fitted foundation
garments for good appearance and health posture. Apply
cosmetics moderately and neatly.
13. Avoid bad habits
- Fussing with face, hair, neck, and picking at skin
blemishes while on duty.
- Using handkerchief in the dining room unless
necessary.
- Sneezing or coughing carefully
- Chewing gum or eating candy
- Combing in the dining room, kitchen or in the pantry.
- Smoking while on duty
- Carrying a service cloth under your arm.
- Counting tips or playing with pocket coins.
B. Hand Washing Steps
1. Wet hands with warm water to melt the soap.
2. Apply soap to produce lather.
3. Rub for 10-20 seconds to remove germs.
4. Rinse away germs.
5. Dry hands with paper towel or hand dryer.
6. Turn off tap or faucet with paper towel.
7. (Put paper towel in trash)
RULES BARTENDERS SHOULD CONSIDER AND APPLY
1. Avoid listening to guest conversation because it is
unethical / unprofessional not unless you are asked in a
particular issue/topic.
2. Have a good memory for the faces, names and taster
of your regular guests and greet them pleasantly.
3. Handle complaints courteously and do actions
immediately.
4. Never hurry a guest or that you are impatient of
her/him.
5. If you are to answer a telephone call at the bar, do so
quickly.
6. Be cooperative and friendly with your co-employee.
7. You are not a professional bartender unless you fill the
glasses at the right amount or height , and not have a drop
of left over in your mixer.
8. As soon as you finish preparing a drink, put the tools
and bottle back in the proper places no matter how busy
you are.
9. Standard recipes must be followed to avoid
inconsistencies of service. If you have regular guest. Learn
his likes and dislikes.
10. Cocktails that are shaken must be shaken briskly but
not too long.
11. When serving and mixing the drinks in front of the
customers, show your tricks by putting the glass on the top
of the counter or on the rail with showmanship.
12. Do not serve drinks in the glass that is newly
emptied. Always use a new one.
GENERAL INSTRUCTIONS FOR BARTENDER
1. A bartender should always use a jigger when pouring
and serving the drinks. Free pouring is allowed as long as
you already master the technique.
2. Always punch the bill after serving the drinks to
ensure proper control.
3. Bar counter bill must be made as soon as the drink has
been served and faces down or hand on the counter in front
of the guest.
4. Always serve brands he likes best.
5. Full bottle sales should be reported with bottle slips
and forwarded to the sales control the following day for
proper recording and inventory.
6. Always empty the bottle entirely to avoid any shortage
during the inventory.
7. Par stock should always be maintained at all times to
avoid delay of service.
LESSON 3: CLEAR BAR AREAS
I. BARTENDING Bartending is the art of mixing wines and
spirits, drink preparation, beverage services, merchandising
and good customer relationships.
It is considered as one of the most interesting professions
because:
• it entails accuracy in the measurement of various wines
and spirits
• it provides a thorough knowledge regarding bar personnel
management;
• it prepares the bartender to produce the best-expected
drink served or requested by the guest.
Bartender (also known as a barkeep, barman, barmaid, bar
chef, tapster, mixologist, alcohol server, flairman or an
alcohol chef) is a person who formulates and serves
alcoholic or soft drink beverage behind the bar, usually in a
licensed establishment.
PARTS OF THE BAR
All the three parts of the bar - front bar, back bar, and
underbar - must be functional keeping the requirements of
the guests and the bar staff in mind. The minimum space
from the back bar to the front of the front bar is 8 feet for
comfortable operations.
1.) THE FRONT BAR - is the meeting point for the customers
and bartender where the customer order their drinks and
are served by the bartender.
• The front bar should be functional and have adequate
space for pouring the drinks and serving them. The height
of the bar is normally 42-48 meters. The width of the bar is
16-18 meters with the surface of waterproof and alcohol
proof material and should be easy to clean. Most bar
surfaces are laminated plastic made up of high-quality
granite. It may or may not have an armrest running from
one end to the other. If provided, around 8-inch space must
be added up to the width of the bar and the armrest should
be padded for comfort. The waiters pour the drinks along
with the mixers, such as soda; water, etc. into the
appropriate glass arranged in the glass rail (drip rail) which
is recessed for about 3 inches at the bartenders' side. The
front bar is supported on a vertical structure called "bar die"
which separated the customers from the bartenders' work
area. The customer side may be padded, decorated with
carving, or left plain. A customer side from the floor of
about 9-12 inches. If a sit-down bar is designed, it will have
high tools, tall enough to convert the bar to table, and each
stool will have the space allocation of 2 feet length of the
bar. The stools should be very comfortable with proper
height with rungs far footrest or the footrest of the front bar
should be within the reach
2.) THE BACK BAR - is located at the back of the front
counter leaving sufficient space for the bartenders to do
their work. The back bar consists of a display rack set over
the storage cabinet. The bar holds the bartender's tools, all
kinds of liquor bottles, and sparkling - assorted glassware in
an attractive manner which enhances the appearance of the
bar. Often the back bar is lined with a mirror at the back
which reflects the bottles stored in the rack. It also acts as a
merchandising device by displaying the bottles. The mirror
adds depth to the room, helps observe the customers
discretely, and the customers to view others in the room.
• Many bars include pictures, posters, tainted glass,
plants, antiques, etc. to make the back bar more attractive
and to break the monotony. In most bars, the overhead
slotted racks are fitted to store the stemware which makes
the bar very attractive. The base of the back bar functions
as a storage space and the part of it may be a refrigerated
cabinet. The extra stock, such as drinking straws, napkins,
cocktail umbrellas, salvers, jugs, condiments, sugar, etc. are
stored.
• The base of the bar may accommodate special
equipment, such as bottle cooler, glass froster, espresso
machine, non-alcoholic beverage dispenser, cash register,
etc. The base bar is wider than the display rack. The design
of the back bar must be functional and at the same time
very pleasant to look at from the top of the bottom as it is
the center of attraction in any bar and is in constant view of
the customers. The design must blend with the overall
decor of the bar.
3. THE UNDER BAR - refers to the area under the front bar
of the bartender's side. The underbar should be designed
keeping in mind the kind of drinks to be made, equipment
required, and mixes needed for the drinks. In other words,
the workflow must be considered while designing the
underbar. It is the center of the entire bar operations as the
bartenders will be facing the guests while preparing their
drinks.
• The underbar may be divided into many workstations
according to the volume of the business and the length of
the counter. Each station will have its own supply of fast-
moving liquor, mixes, ice, glasses, blender, sink, garnishes,
etc. within reach. The liquors in each station are grouped
into "well brand" and "call brands". Well-brands are house
brands that are served to the liquor. They may just ask for
scotch, bourbon, rye, gin, vodka etc. Hotels will be serving
the brand that is kept in stock. Call brands are the brands
requested by the guests by name; For example, Blue
Sapphire Gin, Johnnie Walker, Red Label, etc. If the blender
is required for most of the drinks then the blender may be
provided in each section, otherwise kept separately at the
back bar. Most busy bars will have an automatic dispensing
system for mixes in each station. If draught beer is served, a
beer dispensing unit must also be provided. Clean glasses
should be grouped according to the type and stored in the
glass shelves near the station, or be grouped according to
the type and stored in the glass shelves near the station, on
the back bar or in the overhead racks, and the prepared
glasses for the drinks should be kept ready in the glass rail
or near the icebox. Storage area should be provided for
storing reserve stock of spirits, wines, liqueurs, beers, and
kitchen supplies. Underbar should have provisions for waste
disposal and hand wash.
• Some restaurants may not have a dispense bar
attached to it; so the waiters or sommeliers will be
collecting the drinks from the main bar. In that case, one or
two sections must be completely devoted to catering to the
needs of the restaurant guests. The bartender should have
adequate area to collect the BOT (bar/beverage order
ticket), prepare the drinks, issue to the concerned
waiters/sommeliers, received empty glasses, empty bottles,
prepare the bill etc. If a separate section is not set aside, the
restaurant staff will be forced to collect the drinks from the
stations moving through the customer's station. This will
result in accidents and confusion.
BAR SURFACES, EQUIPMENT, AND TOOLS
1. Service Counters
2. Service Stations
3. Back Bar Mirrors
4. Display Counter/Shelves
5. Flooring
6. Beverage Storage
7. Post Mix Service Points
8. Refrigeration Equipment
9. Glass Washer
10. Glass Rack
11. Ice Maker
12. Ice Bin
13. Trash Bin
14. Blenders
15. Fruit Juicers/Extractors
16. Coffee Machines
17. Glassware
18. Food Containers for Garnishes, Chips
19. Bar Tools
20. Bar Utensils
21. Cutleries
COMMON BAR TOOLS AND EQUIPMENT AND THEIR USES
1. WAITER'S FRIEND CORKSCREW - by far the most popular
wine bottle opener, whether for its home use or in a
bar/restaurant. The key features of this type of corkscrew if
this type of corkscrew are that they're lightweight, durable
& strong, but more importantly, they can easily fit into your
pocket when folded. Lots of sommeliers around the world
use a waiter's friend; not only because of the above, but
most incorporate a foil cutter & beer bottle opener in the
design.
2. BAR CADDIES - used for holding cocktail napkin, straws,
stirrer and coasters.
3. BAR CONDIMENT CADDIES/GARNISH CONTAINER - used
for keeping all cut fruits and garnishes which are used for
making cocktails and mocktails.
4. SPEED RAIL - kept on the side of the var worktable for
holding frequent using spirits and liqueurs.
5. CHAMPAGNE/WINE BOTTLE STOPPER - used for keeping
the opened wine or champagne longer by sealing it with
bottle stopper.
6. VACUUM WINE SAVER - stopper to use as a cap, vacuum
pump to pump out the air from bottle, in order to keep the
wine longer and lasting.
7. POUR SPOUTS - helps the bartender portion every shot
to the amount that the management wants the customers
to received.
8. JIGGER - used to measure spirits/liqueur or the mixer.
9. COCKTAIL SHAKER AND GLASS - used as a pair of
stainless-steel shaker, and also for all stirred cocktails and
muddled fruits, can measure volume of juice/mixer as well.
10. ICE SCOOP - use in Ice Bin or Ice Machine.
11. WINE DECANTER - a vessel that is used to hold the
decantation of a liquid (such as wine) which may contain
sediment. Decanters, which have a varied shape and design,
have been traditionally made from glass or crystals. Their
volume is usually equivalent to one standard bottle of wine
(.75 liter).
12. COCKTAIL STRAINER/HAWTHORNE - use as pair with
cocktail shaker, to strain ice, foam or other substance from
the drinks.
13. JUICE CONTAINER - keep fruit juice sorted by different
color, easy for storage, classify different juice bottle color
and convenience while preparing drinks at Bar. (BLACK &
RED = Cranberry) (GREEN = Apple) (ORANGE = Orange)
(YELLOW = Pineapple) (RED = Grapefruit) (WHITE = Milk)
(RED & RED = Tomato Juice)
14. STEEL ICE BUCKET - used for serving ice on guest table,
served along with an ice tong.
15. CHOPPING BOARD, PARING KNIFE AND CHANNEL
KNIFE - used for cutting fruits at Bar counter, Paring Knife
used mainly for cutting skin from fruit and vegetables and
Channel Knife used for peeling off fruit skins to make twist
shape garnish.
16. MARGARITA TRAY - 3 separate layers for lime/lemon
juice, salt and sugar, use for applying salt or sugar on the
glass edge.
CLEAN AND MAINTAIN PUBLIC AREA
There are a number of cleaning materials used in hospitality
establishments, particularly the bar area, to assist you in
keeping the areas clean and hygienic.
Cleaning - refers to the removal of visible items such as food
particles, dirt, dust, and grease and is usually carried out
using warm water and detergent. Cleaning is not designed
to remove all micro-organisms but merely removes the
visible items.
Sanitizing - refers to the process that reduces the number of
micro-organisms to a safe level, and this is usually
undertaken using hot water (above 75*C ) and/or chemicals.
All of the chemicals used in bar areas should be mild and
lightly scented. Heavily scented chemicals may affect the
tastes and aromas of our products.
It is important that all staff is familiar with the cleaning
materials at the workplace. You should never use any
chemical or cleaning materials without first reading the
label to establish whether protective items need to be
worn, and importantly what first aid should be applied in
the event that ingestion occurs. For hazardous chemicals,
your employer is bound under the Workplace Health and
Safety Act to supply you with Personal Protective Equipment
(PPE), you should be trained on how to use such equipment.
Bar exist to cater to the needs of customers. Customers
need to be sure that the bar from which they are purchasing
beverage products is not likely to cause a case of food
poisoning. Customers gain this assurance by observing that
the bar and work area is kept clean and tidy, and this
complements the high level of service offered to customers.
The motto for working behind the bar is "clean as you
work", a couple of small spills not attended become not
only unsightly but become hard work later in the shift. I.
CLEANING EQUIPMENT IN THE BAR
All hospitality establishments and bars have a range of
equipment: some are static and other pieces are movable,
some items may be powered and others un-powered. It is
imperative that equipment is only used after you have been
trained in the operations of the unit, and are familiar with
the safety requirements for safe usage. It is also imperative
that the cleaning of all equipment is completed in a hygienic
manner, and the correct procedures are followed:
Static Equipment includes:
• Refrigerators
• Glasswashers
• Ice machines
• Pre-mix cocktail dispenser
• Beer Panels
• Computerized tills
• Sinks and draining boards
• Temprites / heat exchange plates
• Post-mix units
• Electronic spirits dispensers
• Shelving and cupboards
• Work tops & benches
• Espresso machine
Movable Equipment includes:
• Blender
• Shakers
• Drip trays
• Glasses and glass racks
• Bar runners
• Ashtrays
• Bar tools such as tongs, knives, spoons, garnish holders,
nip pourers, etc.
• Straws
• Jugs and ice buckets
• Peanut / bar snack dispensers
• Coasters and Napkin
• Decorative Garnishes
During your shift, you must constantly keep bar services
glasses, utensils and other beverage dispensing equipment
clean and tidy. Tables must be cleared and cleaned regularly
of dirty dishes and glassware. When clearing surfaces of
used items, ensure customers are not inconvenienced and
all safety and hygiene practices are adhered to.
Stock levels must be maintained so that displays are held in
good order, and customers will be able to receive the
beverage they have requested with minimal delay.
Ensure service equipment is clean, operational and ready
for use
Service equipment must be clean, operational and ready for
use when the bar opens for business. This section identifies
service equipment that may need to be checked, how to
check items and presents general hygiene requirements for
bars.
II. 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 glass correctly. Clean glasses must be stored so
they do not become re-contaminated. All glasses must be
inspected before use to check they are clean and suitable
for use
2. Coffee
a. Plain/Black- brewed or instant; caffeinated or
decaffeinated
b. Flavored- brewed or instant; caffeinated or
decaffeinated
3. Tea
a. Plain tea- brewed
b. Flavored tea- brewed or instant; herbal and fruit
flavors
4. Dairy Products: fresh milk, sterilized
5. Sparkling waters
a. Tonic water- with quinine flavoring
b. Soda water- plain carbonated water
6. Drinking water
a. Plain- mineral and distilled water
b. Flavored and carbonated drinking water
7. Sodas- cola drinks
8. Energy Drinks- e.g. gatorade
9. Non-alcoholic beers and wines
10. Mocktails or virgin cocktails
TYPES OF ALCOHOLIC BEVERAGES
1. Fermented alcoholic beverages
a. wines
b. beers
WHAT IS FERMENTATION?
- a chemical reaction that takes place in the absence of free
air and which change sugar into carbon dioxide and ethyl
alcohol with the help of live yeast process is normally
released into the atmosphere, or is kept in the bottle for a
secondary fermentation as in the case of sparking wine.

LESSON 4: BEVERAGE

Definition:
BEVERAGE- Is any potable liquid with or without alcohol
that may satisfy thirst or hunger, or may even provide
pleasure to the drinker.

CATEGORIES OF BEVERAGES 2. Distilled alcoholic beverages

a. Non- Alcoholic beverages a. spirits
b. Alcoholic beverages b. liqueurs

TYPES OF NON-ALCOHOLIC BEVERAGES WHAT IS DISTILLATION?

- the process of separating the more volatile from the less
1.Juices volatile components in a liquid by vaporizing (through
a. Fresh heating) followed by condensation (through chilling). A
b. Powder process whereby the alcohol removed from a beer or a
c. Concentrated wine.
 4. Weddings- before a cup of ale was drunk by the bride and
groom as part of the wedding ceremony hence the world
bridal was derived. Bride and ale. Today the jews still use
wine as part of the wedding ceremony. For catholics and
other faith, drinking of wine is just part of wedding
reception ceremony.

5. Food and Drink- early Europeans (French, Italian,

Germans, and Austrians) made wine and beer as part of
their everyday meal until now. For Germans and those
people working in brewery plants here in the Philippines,
beer is considered as liquefied food because of its
nutritional content.
3. Mixed alcoholic drinks or cocktail EARLY USES OF ALCOHOLIC BEVERAGES
Cocktail garnishes styles The common denominator by the early users of alcoholic
1. In the rim beverage was for intellectual discussions aside from those
2. On the rim/ on the side mentioned earlier.
3. Float 1. Persian: for discussing important political matters
4. Muddled 2. Greeks: after dinner symposium
5. Deep 3. Romans: in discussing political matters “in vino veritas” in
6. Top wine there is truth.
7. Zest 4. English: a cup of ale was passed around to start a council
DISTILLED SPIRIT THAT ORIGINATED FROM EUROPE or meeting
1. Whisky/ Whiskey: Scotland and Ireland HOW DRINKS ARE ORDERED AND PREPARED
2. Brandy: France -Familiarizing the terms and how drinks are ordered by
3. Gin: Netherland guest and how it should be prepared is a responsibility on
4. Vodka: Russia the part of the bartender and those who are in charge of
EARLY INGREDIENTS USED IN MAKING ALCOHOLIC taking orders of the guest in the dining or the table’s guest.
BEVERAGES This avoids making mistakes in getting and preparing the
-before, early people used any fermented ingredients that others of the guest.
contains sugar - failure to follow up guest specifications on how to prepare
1. Honey the drink might lead guest rejection of the drink. Drink
2. Grapes rejected by the guest will be charged to the bartender or to
3. Grains the one who took the order of the guest.
4. Sugarcane -familiarizing with the terms used to describe drinks and
5. Dates drinks preparation helps you to serve the drinks fast and
6. Milk right.
7. Palm 1. Liquor Always First (LAF)
8. Peppers when you mention a mixed drink, always name the liquor
9. Berries first.
10. Sesame seeds Example: Rum and coke, cape cod, whisky and coke, gin and
11. Pomegranate tonic, screwdriver, etc.
EARLY AND PRESENT DAY USES OF ALCOHOLIC BEVERAGES 2. Name the Brand First (NBF)
1. Religious rite- Used as offerings for God and Goddesses, If you mentioned a mixed drink with a particular brand,
while the catholics uses in holy eucharist name the brand first.
2. Victories- tribes or kingdom celebrate by drinking after Example: Tanqueray and tonic instead of gin and tonic
winning a battle against other tribes. Today, showering and 3. Well Drink (WD)
flushing of champagne is a common sense in the celebration A well drink is a drink made with the cheapest liquor
of victory in sports available at the bar.
3. Medicine- distilled spirits were known before as aqua Example: if the customer orders a rum and coke, you give
vitae “vi-tay” in latin and Eaux de vie “uh-de-vi” in fresh the cheapest rum and coke. You do not give Bacardi and
which means water of life. They were used it as medicine. coke
Today in some local practices “a (1) shot of gin and 4. Call Drink (CD)
calamansi will take away your fever and colds”. This might a call drink is made with specified liquor. If the customer
be true if you do it right and not true if you do it wrong. calls for a specific brand of liquor, give what the customer
Ethanol (CH3CH2OH) ethane plus alcohol- chemical that mentioned.
present in gin that provides a relaxing effect that will
somehow make you feel sleepy or relaxed after taking it.
5. Premium Drink (PD)
a premium drink is made with expensive liquor.
Example: grey goose and tonic, a Cuervo shot, johnny
walker, blue double
Note: this is also called a top shelf drink
6. Draught Beer (Draft beer or Tap Beer) BD or TB
draft beer or tap beer, is drawn a metal barrel or keg
Note: the most common name is draft beer or tap beer
7. House Wine (HW)
house wine is referred to the less expensive wine served at
the bar or restaurant
15. Tall (T)
Tall means drink served in bigger or tall glass. If you order a
tall drink, you get the same amount of liquor, but with more
juice or soda.
Example: tall screwdriver, tall cape cod, tall jack and coke,
tall gin and tonic, etc.
Note: careful, not all the drinks can be made into tall drinks.
Which drinks can be made tall drinks?
- drinks that come in highball glasses can be made tall by
using collins or zombie glasses
Note: If the guest doesn’t like strong drinks, you may tell the
guest you can make her/his drink tall.

8. Chilled 16. Top Shelf (TS)

chilled means cold. It is used when ordering shots of liquor.
It’s different from drinks on the rocks.
Example: A chilled shot of tequila or chilled shot of whisky
9. Dirty (DTY)
dirty means serve with olive juice and it’s used in gin
martinis and vodka martinis. The juice of the olive makes
the martini looks cloudy or dirty.
Example: dirty dry martini
10. Dry (D)
Dry means with dry vermouth and it’s used in gin martinis
and vodka martinis. Dry in general may also means lack of
sugar or sweetness.
Example: Dry martini
Top shelf means premium brands or drinks. It means to use
the best liquors available at the bar.
Example: Top Shelf Long island iced tea, the use of premium
brands of base liquor
17. Up (U)
Up means chilled by shaking or stirring and strained into a
martini glass.
Example: Stolichmaya U, Absolut UP, Bombay Sapphire Up
Note: ask the guest if she/he wants martini without
vermouth, she must order a gin up or vodka up
18. With a Twist (WT)
this means to add a twist, usually a lemon twist, to the drink
adding aroma and flavor to the drink

11. Frozen (F) 19. With Salt (WS)

frozen means blended This means to coat the rim of a glass with kosher or iodized
Example: frozen margarita salt, if kosher salt is not available.
Careful: if customer orders a margarita at the bar, ask if it Note: Id iodized will be used, make sure you don’t place to
will be blended, with ice, on the rocks, stir or shaken much of it on the rim for it may get drink taste salty.
margarita. Bartenders must always ask the guest’s preferred
PHYSIOLOGY OF ALCOHOL
method of preparing of the drink.
Ethanol- an alcohol present in an alcoholic beverage and it
12. Neat (N) is a form of drug known as tranquilizer
Neat means without the ice and serve in old fashioned
What is considered as one drink or the equivalent of one
glass. It is used when ordering liquor by itself.
drink?
Example: if somebody order a scotch neat, that person
wants scotch by old fashioned glass. One drink is equal to a 12 oz beer, 5 oz wine, or 1 ½ oz of
another name: people say, “straight up” when they want 80-proof liquor (distilled spirit).
liquor by itself. This could be in an old-fashioned glass or in
In metric measurement: one drink is a 360 ml of one bottle
a shot glass
of beer, 150 ml wine or 45 ml-80 proof liquor (distilled
Note: if somebody ask for “neat” do not pour the liquor into
spirit)
a shot glass. It has to be poured into an old-fashioned glass
so it could be drunk by little sips.

13. On the Rocks (OTR)

On the rock means drink served with ice cubes.
Example: Whiskey on the rocks, margarita on the rocks.
Note: if you pour liquor on the rocks, use an old-fashioned
glass. An old fashioned glass is also known as a “rock glass”
because it is used to serve single liquors on the rocks. When
serving in the rocks drinks, ice first in the glass and pour the
drink directly to the ice to immediately chill the drink.

14. Sweet
Sweet means with sweet vermouth and it’s used in gin
martinis and vodka martinis. O it is also means drinks with
high sugar content.
Example: Sweet Martini
What do we mean by “Proof”
alcohol “proof” is the amount of alcohol in the liquor or
liqueur. It is usually twice the percentage of the alcohol
volume.

Example:
80 proof means- 40% alcohol by volume
100 proof is 50%
151 proof is 75.5%
1 proof is equal to .5% of alcohol by volume.

Does mixing of different kinds of drinks make a person get

drunk?
No, it doesn’t. The alcohol in the drinks makes a person
drunk, not the different kinds.

Will some drinks or mix can get you drunk faster than
others?

Mixed drinks that contain carbonated beverages will get a FOOD THAT DELAYS THE TRANSFER OF ALCOHOL TO THE
person drunk faster that you don’t have any carbon dioxide DIFFERENT PARTS OF THE BODY
(CO2)
Food that rich in protein and fats
Example: a gin and sprite will get you drunk faster than a > Meat
screwdriver > Cheese
Note: Carbon dioxide speeds up the absorption of alcohol > Egg
into your bloodstream.
BENEFICIAL EFFECTS OF ALCOHOL IF TAKEN IN MODERATE
Does drinking a lot of coffee or taking a very cold shower DOSAGE
help you sober up quickly? > Relaxing
No, you won’t/ the only thing that can help you sober up is > Stimulated the sense and appetite
“time”. Coffee and a cold shower might help you stay awake, > Heightening pleasure
but they won’t help you sober up quickly. > It provides a sense of euphoria

Does eating a lot of food before drinking help keep a NEGATIVE EFFECTS OF ALCOHOL IF TAKEN IN TOO MUCH
person from getting drunk? DOSAGE
No, it will not. Eating before slows down the absorption of -If taken in too much dosage, the alcohol becomes toxic that
alcohol into your bloodstream. You will get drunk, but it will it impairs the following brain and body functions.
tale a little bit longer. - it impairs motor ability
- it impairs muscular condition
How long will alcohol will stay in your system? - it impairs eyesight
It all depends on how much alcohol you take and how fast; - it impairs night vision
it also depends on some other actors like weight and sex - it delays reaction time
(gender) and the physical condition. - it relaxes inhibitions
Alcohol can be deadly. HEALTH AND ALCOHOL
Alcohol is considered as poison if taken too much dosage, if Sickness due to alcohol
you drink too fast and too much, it can kill you. Drink in 1. Cirrhosis- inflammation of the liver or liver cancer. It
moderation! impairs the ability of the liver to filter waste materials in the
THINGS TO KEEP IN MIND IF YOU ARE GOING TO HAVE body
DRINKING SESSION 2. Gall stone- the presence of uric acid crystal in the gall
> eating something before you start drinking. If you drink bladder. It impairs the release of the bile that helps
beer at least half full of your stomach and of spirits at least digestion
more than half full for you to somehow enjoy the drinking. 3. Kidney stone- the presence of uric acid crystals in the
> one drink is a 12oz beer, 5oz wine or 1 ½ oz proof liquor kidney. It impairs the ability of the kidney to release waste
(distilled spirit) materials from the body.
> don’t drink to much and too fast HEALTH AND ALCOHOL
> carbonated mixed drinks get you drunk faster than non- Blood Alcohol Content (BAC)
carbonated The level of alcohol in the blood based on the body weight,
> mixing different kinds of drinks doesn’t get you more gender, number of drinks and the number of hours and how
drunk. The amount of alcohol does. it affects brain functions. Here are some charts that might
> coffee and cold shower don’t help you to sober up help you determine your alcohol blood contents so that you
> the only thing that can help you sober up is “Time”? will have a guide of how many drinks you must only drink
> do not drink and drive for your own safety.