Republic of the Philippines

ORMOC CITY INSTITUTE OF TECHNOLOGY

Mendola Bldg., F. Ablen St. Cogon, Ormoc City

Bartending NC II (Self Learning Guide)

BARTENDING - It is the art of mixing wines and spirits, drinks, preparation, beverage,
service and good customer relations.

THE BAR Is one avenue for this purpose as it provides a cozy place for relaxation where customers
can chat with friends, enjoy a service of their favorite drinks, listen to music or watch a live
entertainment. The word’’ BAR’’ refers the place where drinks are prepared or mixed and serve to
the customers.

PARTS OF THE BAR

FRONT BAR – is where the guest sit and drink. It is the meeting point for the
customers and the bartenders where the customer order for their drinks and are
served by the bartenders. The front bar should be functional and have adequate
space for pouring the drinks and serving them.

BACK BAR – is comprised of the shelving on top, where premium liquors are
displayed, and cabinet underneath, where reserve liquor bottles are restored.

UNDER BAR – is the array of equipment installed on the rear underside of the bar.

TYPES OF BAR
AN ENTERTAINMENT BAR OR COCKTAIL BAR – a bar designed to provide special
entertainment like a live band, a “sing along’’ videoke, or live entertainment done by known
singers, dancers and comedians. It serves high quality alcoholic and non-alcoholic drinks
including cocktails or mixed drinks.

COFFEE BAR – has become a phenomenon nowadays as the place not only serve high
quality but also designed to be an ideal venue for a chat with friends.

STAND UP BAR – is simply a bar counter inside a food outlet were drink orders are
prepared. Drink order are endorsed to the bar and they are picked up by serves to be
customer’s tables.

MOBILE OR PORTABLE BAR – refers to the bar is movable and can be transferred from
one place to other .It is usually used for parties and for specials function such as banquet
and catering.
 ALCOHOL INTOXICATION -(Also known as drunkenness or inebriation) Alcohol
intoxication include euphoria, flushed skin, muscle coordination (ataxia), decision- making
ability (potentially leading to violent or erratic behavior) as well as nausea or vomiting,
chemical irritation of the gastric mucosa, and sufficiently high levels of blood-borne alcohol
will cause coma and death from the depressive effects of alcohol upon the central nervous
system.

BARTENDER Prepares/mixes alcoholic and non- alcoholic beverages according to

prescribed standards. Bartenders also usually maintain the supplies and inventory and the
proper set up of the bar.

BAR BOY Acts as a runner and helper in the bar.

BAR WAITER Take and serve beverages and other orders according to prescribed

BAR RECEPTIONIST and greets costumers at the entrance and escort them to their tables.

BAR MANAGER Plans, direct, monitors the set-up and delivery of service in the bar,
insuring the service standards are consistently complied with.

ALCOHOLC AND NON ALCOHOLICBEVERAGES

ALCOHOLIC BEVERAGE- Is any potable (drinkable) liquid containing ethyl alcohol. It is a

mixing of beverage with alcoholic content.

Alcoholic beverage s consist of: Wines, Spirits, Liquor, Beer

WINES- This is an alcoholic beverage that is produced from a partial or complete
fermentation of the juice of fresh ripe grapes. Wines are classified as Natural Wines,
Aromatic Wines, Fortified Wines and Sparkling Wines.

STILL OR NATURAL WINES Sometimes referred to as table wines. They are called natural
or still wine because they are produced out of natural fermentation. Grapes are squeezed
and fermented naturally without anything added to it. They are classified as follows: • Red
Wine – Cabernet, Merlot, Bebera • White Wine – Chardonnay, Chablis

AROMATIC WINES Are made in the same way as the natural wines but during fermentation,
aromatics are added.
AROMATIC WINES INCLUDE: Vermouths ,Wine Aperitif – Dubbonet

VERMOUTHS This name of wine comes from German word “Wennut” (wormwood or
Artemisia). These are classified as: Dry Vermouth – it has the essence of lemon dry variety
Sweet Vermouth – this is deeply aromatized wine that is heavier in base, pungent and richly
flavored. It has a sweet after taste that is obtained by adding caramel during its production.
Bianco – it has a bitter-sweet after taste. Its flavor enriched.

FORTIFIED WINES Are sparked with brandy or neutral spirits. They last longer inasmuch as
they contain brandy which is popular stabilizing preservatives. The method of making fortified
wine is called solera system, which mean adding old wine to a young wine.

SPARLING WINES Considered the king of all beverages. Its quality is perfected by a second
fermentation in the bottle. It is also called carbonated champagne were shall be serve similar
to white wines with a few exceptions in the procedure.
WINE VINTAGE The vintage refers to the years where grapes were grown and harvested
from the production of the wine.
DECANTING WINE Decanting wines applied to old wines for the purpose of eliminating
sediments that have accumulated inside the bottle.
TOAST Whenever a person is honored with a toast, he never drinks his glass until all have
drunk.

SEVEN S’s OF WINE TASTING

See, Swirl, Smell, Sip, Savor, Spit/Swallow, Score

THE ANATOMY OF WINE

Vintage Year Name of Wine Volume Produc er Country of Origin Type of Wine Descriptive
Information Alcohol Content

SPIRITS
Spirits are alcoholic beverages that are obtained by distillation, after their fermentation from
vegetables, grains, plants and other substances which are sugar or starch bound.

Types of Spirits
Whisky, Rum, Vodka, Brandy, Tequila, Gin

WHISKY Is a general name for liquors of not less than 80% proof, distilled from mash grains.
It is one of the most popular. Example: Scotch Whisky Canadian Whisky Japanese Whisky
Bourbon Whisky Tennesy Whisky Irish Whisky

RUM Is produced in most tropical countries because it is distilled from sugar cane and
molasses, a by-product of manufactured sugar. Three main types of Rum White Rum –
Tanduay Rum, Ronrico White, Bacardi White Gold Rum – Tanduay Gold, Ronrico Gold,
Bacardi Gold Dark or Black Rum – Tanduay Dark, Ronrico Dark, Bacardi Dark

VODKA Is derived from the Russian word “Voda” which means water. This type of spirit is
made from potatoes. Some vodkas are flavored and they are classified as compounded
spirit. Example of flavors: Herbs Peel Pepper Lemon Fruits

BRANDY Distilled from fermented juice of ripe grapes or other fruits. Labels of Brandy (3
stars) – 18 moths, VS – 8 months VSOP – 4 ½ years Extra Vielle – (extra superior) 5 ½
years XO – 25-30 years, LOUI XIII – 100 years

TEQUILA Distilled from the fermented sap of the maguey plant from mexico.

GIN A spirit flavored with juniper berries.

LIQUOR/LIQUEUR LIQUOR
Is an alcoholic beverage made of grains or other plants which is fermented into a
potent drink. Examples: Spirit Beverages LIQUEUR- Are sweetened spirits with various
flavors, oils, and extracts. Examples: Baileys, Kahlua, Triple Sec, Crème de Cacao, etc.

BEER
Is also known as “malt beverage” and associated with ales, malted grains (usually barley),
hops and yeast.

INGREDIENTS USED FOR BEER MAKING

WATER - To make good quality beer.
MALT – Is actually barley that has been placed in water then allowed to sprouts.
HOPS - The hops that given beer is characteristics suggestion of bitterness are the blooms
of the female half vines.
YEAST – Causes fermentation converting sugar into alcohol. In a bottle-conditioned beer,
yeast is added just before the beer is sealed is in the bottles, allowing it to

TYPES OF BEER
Ale – a strong beer with very high alcohol content. It is high fermented and tastes a little
bitter and hoppy.
Bitter – like ale it has high alcohol content but with the bitter- sweet taste.
Bock – it is dark and slightly sweet lager that is brewed from caramelized malt.
Ice – a beer that is brewed a cooler temperatures and then chilled below freezing point,
forming crystals. Then it is filtered to produce smoother but strong beer with higher alcohol
content.
Lager – is a bottom-fermented beer stored as low temperatures for a long period of time
usually in several months.
Light – beer is lighter in alcohol content and with lower calories
Pilsner-is a light, hoppy and dry lager • Stout-an ale produced from heavily roasted barley. It
is darker in color and has a bitter flavor.

NON ALCOHOLIC BEVERAGES

It is alcohol free and non- alcoholic versions of some alcoholic beverages. This are available
in bars include water, soda and carbonated drinks, juices, coffee and flavors.
MOCKTAIL It is a mixing of beverages without alcoholic content.

WATER – forms the basis for all beverages both non-alcoholic and alcoholic. One of the
most salable water sold in bars and food outlets is the mineral water.

SODA AND CABONATED DRINKS – include soft drinks either in a bottle or in a can.
Locally called soft drink.

JUICES – are obtained from juice of extract of fresh fruits. They contain natural vitamins
such as citric and malic acid.

COFFEE – is a drink prepared out of beans.

TYPES OF DRINKS ACCORDING TO METHOD OF

PREPARATION
STRAIGHT SHOTS – means once an ounce of liquor served “up”.
ROCK DRINKS – is a straight liquor or combination of liquors served with ice.
HIGHBALL DRINKS – the basic mixed drinks can be referred to as highball drink and
served in a highball glass.
TALL DRINKS – any drink requested “tall” is served in a highball glass.
STIRRED DRINKS – are prepared such that the ingredients are first chilled by being stirred
in a mixing glass with cubed ice.
BLENDED DRINKS – in this type or preparation, the drinks are prepared in a blender when
a heavy thick mixture is desired.
SHAKEN DRINKS – these drinks are shaken with a cocktail shaker with ice.
BUILT IN DRINKS – applies to drinks which are altogether poured in a glass but not allowed
to blend or mix.
 BAR SET UP AND SERVICE
BASIC PREPARATION FOR BAR SET-UP

Check the cleanliness and condition of the following: Bar counter Bar storage area
Bar tools Check the bar station Available stocks against the par stock list Make a
requisition to replenish stocks Re-stock the bar station, insure that the bar are clean and
properly arranged.
Before opening the bar, see to it that: Beers, juices, and other perishable items are
refrigerated. Glasses and other equipment are clean and ready. Fruits for garnishing are
ready. Ice in ice bins is available. Alcoholic beverages are properly displayed. Bar is clean
and properly set-up.
SEQUENCE OF THE BAR SET- UP Open the bar Refrigerate beer, juices and perishable
items Clean glasses and other equipment Prepare fruits for garnishing Prepare ice in
ice bins Displays alcoholic beverages Clean the whole bar area Set-up the bar counter

THE ART OF MIXING DRINKS

MIXOLOGY It is the art or skill in preparing mixed drinks.

BUILD – this means to pour the necessary ingredients into a suitable glass without any
premixing, adding ingredients one at a time.
STIR – mix the necessary ingredients together by stirring briskly with ice in glass and then
straining it into a glass.
SHAKE – pouring all ingredients into a cocktail shaker with ice then shaking it briskly for few
seconds.
BLEND – blending all necessary ingredients are poured over an electric blender, along with
crushed ice.

COCKTAIL
It is a type of mixed drink. Is consist of base liquor, a modifying ingredient and a
special flavoring or coloring agent. A mixed drink with out base liquor or alcohol is called
Mocktail.

COMPONENTS OF COCKTAIL BASE LIQUOR – usually consist of spirits (gin, vodka,

tequila, rum, whisky, brandy) and some wines.

MODIFIERS – include liqueurs, syrup, juice, milk cream, and other mixes like soda,
lemonade and colas.

FLAVORING OR COLORING AGENT – complement the modifying agents. Among these

are syrups, eggs, almond extract etc. They are usually used in minimal amount like a dash.

Garnish – it enhances the presentation of the drink. Among of the ones used are fruits,
vegetables, picks and other accessories.
 BARTENDING NC II Q&A
1. how to make bar counter tidy and shiny?
you must clean it with the appropriate
cleaning materials before, during and
after operation and apply the SOP clean
as you go.
2. how do you clean the beer lines and
post mix?
you must switch of the machine first,
clean and wipe it with dry cloth
especially their drain boards or by their
monthly cleaning and check up
maintenance by their respective
technicians.
3. how do you clean the beer lines and
post mix?
you must switch of the machine first,
clean and wipe it with dry cloth
especially their drain boards or by their
monthly cleaning and check up
maintenance by their respective
technicians.
4. how do you make your stainless
equipment shiny and without water
spots?
it should be washed with the appropriate
cleaning agent and material or soak it
with warm water and wipe it immediately
with dry cloth.
5. what do you do if your electrical
cleaning equipment is grounded?
you must switch off it first call the
technician for repair and continue
cleaning manually.
6. could you site other ways for more
effective disposal of garbage with
environmental consideration?
is to apply the biodegradable and non
biodegradable system of garbage
disposal.
7. how would you clean a messy littered
area of the bar with a jam packed
customer?
is by cleaning it while serving and
whenever there is no drink orders
8. what safety precaution measures will
you take when cleaning a tiled bar
area ?
is to keep it clean and dry and avoid
dropping heavy materials on the floor.
9. what precautionary measures should
you undertake to avoid usage of spoiled
ingredients?
is to smell and taste the ingredients first
before using it or be sure that all your
ingredients are fresh and properly
stored.
10. how to arrange the glasses to avoid
breakage?
arrange the glasses according to it's
classification and sizes to avoid
breakages.
11. how do you achieved perfect froth in
your cocktail?
you used shake method of mixing.
12. how to make the withered celery stalk
firm and crunchy in just a period of
time?
you should put an ice in order to remain
celery stalk firm and crunchy.
13. what would you do if your blender
malfunctioned while making frozen
drink?
 you must continue mixing by using a
shaved ice using shake method of
mixing and call a technician to repair
your blender.
14. what would you do if happen to mix a
rotten egg in your cocktail?
immediately throw it away and make
another drink.
15. what is the specific procedure in mixing
cocktail using stir method?
you have to put all the ingredients into a
mixing glass, stir and strain into the
serving glass.
16. what is the enterprise regulation when
you intentionally prepared an incorrect
cocktail?
is to take out the cocktail from the guest
immediately and serve correct cocktail.
17. what is the right way of making free
pouring style?
is to use pourer and apply mental count
technique in measuring the volume
poured.
18. what would you do if the cleaning
equipment malfunction while in the
middle of the cleaning process?
is to call the technician for the run out
cleaning agent for the following day to
use.
19. what would you do if you run out of the
appropriate cleaning agent to clean and
shine your counter?
you must continue cleaning by wiping it
with clean dry cloth and make
requisition for the run out cleaning agent
for the following day use.
20. what are the specific procedures in
using cleaning detergents in cleaning
bar areas?
I'd to check it first if it is the appropriate
cleaning detergent vase in your
establishment standard operating
procedure SOP then mix it with water to
dilute before applying it.
21. what would you do if one of your drunk
customer accidentally slipped on the
floor while you are cleaning the
spillage?
you must assist him and immediately
say sorry check for injuries and if he's
injured then accompany him to the
clinic.
22. what appropriate checking methods
required to make sure that your cleaning
detergent is effective?
it is same brand recommended base in
your SOP or it has the same effect when
you apply it in cleaning.
23. how do you make sure that you follow
the Enterprise procedure in cleaning bar
area?
by following the checklist base in your
SOP
24. what would you do if the jigger were
broken to measure the amount of
alcohol?
you use pourer and apply the mental
count techniques 1001,1002,1003
or1,2,3,4 for 1 jigger in measuring the
amount of alcohol.
25. What would you do if you run out of
crushed iced to be used for a blend
mixing method?
You can used shave, a cube ice, or
prepare an cube ice wrap it in a clean
cloth and then crush it by using a
muddler or any heavy clean materials.
26. What brand of liquor would you use if
you run out of prescribed pouring
brand?
 if you run out of prescribed pouring
brand of liquor, you offer the call brands
or premium brands.
27. how do you make a rainbow cocktail?
to make a rainbow cocktail is by
layering, pouring first the heaviest
ingredient then followed by the lighter
ingredient. Used the back of the bar
spoon or teaspoon in a 45 degrees
angle against the other side of the glass
and the then pour gently layer
28.What is the difference between the
Gibson and a martini?
the difference between Gibson and
martini is that the gibson has a cocktail
onion garnish while the martini has
green olive garnish .they have the same
ingredients, and method in mixing,and
glass
28. how do you differentiate a brandy from
cognac?
A BRANDY that are produce in any
country while COGNAC is double
distilled brandy that is only made of
grapes from Cognac region in France.
29. What is the proper way to float a liquor
on top of a drink?
the proper way to float the liquor on top
of d drink is to pour 1st d heaviest
ingredient, then followed by the lighter &
lightest ing. and so on .use the back
spoon in a 45 degrees angle against d
other side of d glass & pour gently layer
by layer.
30. How do you make a simple syrup?
To make a simple syrup first you have to
prepare white sugar and hot water, then
mix it in a 1:1 ratio.
31. How many millilitres in one ounce?
There are 30 millilitres in one once.
32. What is the first thing to do in setting up
the bar?
the first thing to do in setting up the bar
is to chilled first the bottled and canned
beverages and prepare plenty of ice.
33. what is the proper way to handle
glasses to avoid breakage?
The proper way to handle glasses to
avoid breakage is to hold the tumbler
glasses by its stem and never attack the
glasses.
34. How would you differentiate a tumbler
from footed glass?
The difference between a tumbler from
footed glass is the "stem". the tumbler
has a bowl and base while the footed
glass has a bowl, stem and base.
35. What is the use of the speed rail?
the used of the speed rail is where you
put your pouring brands.
36. What is the 3 basic parts of the glass?
The 3 basic parts of the glasss are the
bowl, stem, base or foot.
37. What are the proper garbage disposal
procedures embodied in a law that
governs segregation scheme?
is to separate the solid waste from the
liquid waste and the non-biodegradable
materials from the biodegradable
materials.
38. How do you make inquiries for
additional wine orders of the guest?
To make inquiries for additional wine
orders of the guest, be sure to mention
the same wine, brand name, grape
varieties, and vintage if there is any.
39. How do you conduct sensory evaluation
of wines? (color and
appearance,aroma/bouquet,and pelate)
first look at the color of the wine,swirl
the wine,sniff the wine,and take a sip of
the wine.
40. How do you pour sparkling wines to
obtain the desired froth or bubbles?
To pour sparkling wines and obtain the
desired froth or bubbles, you have to
pour it in two motions allowing the foam
to settle down between pours.
41. What glass is appropriate when serving
chardonnay wine?
The appropriate glass in serving
chardonnay wine is a chilled white wine
glass.
42. How do you present the wine list to the
guest?
present the wine list from the right side
of the guest half open.
43. how to decant wine?
First uncork the bottle gently,
disturbing the wine little as possible.
Hold the bottle against the bright
light or over a candle and pour the
wine slowly and steadily into a clean
odor free decanter. Stop when you
see the sediment form coming out to
the neck of the bottle.
44. What would you do if you have to leave
your post to make an emergency call?
if you have to leave your post to make
an emergency call be sure that there is
no pending drink orders and inform
immediately your superior for
permission and turn over of
responsibilities
45. What is the famous wine region in
France?
Alsace,Bordeaux,Burgundy,Loire valley
and rhone valley.
46. When is the appropriate time to bussed
out used wine glass?
the appropriate to bussed out used wine
glass is when the guest will not order
another round of the wine and the bottle
their drinking is empty.
47. when is it appropriate to refill the wine
glass of a guest?
The appropriate time to refill the wine
glass of the guest is when it is below
half full or almost empty.
48. What would be the advantage to a
restaurant in selling wine by the glass?
the advantage is they can up sell their
slow moving wines and the guests can
choose a lot of wines coz it is cheaper to
buy a glass of wine than a bottle of
wine.
49. why is it important to conduct sensory
evaluation on wine?
it is important to conduct sensory
evaluation on wine in order to know their
classification.
50. in strong wines, what other preventive
measures should you keep in mind in
order to keep its quality?
is to keep it away from direct sunlight or
heat ,maintain its required temperature,
and apply the rules of proper storing of
wines.
51. Why should you monitor the
temperature of the chiller?
in order to maintain the required
temperature of the wines inside it and to
prevent from spoiling the wines.
52. What safety precautionary measures will
you take in handling wine glasses?
 Is to hold by its stem, avoid stacking,
and never allow them to bang with each
other.
53. How do you remove a broken cork stuck
in a bottle?
you can remove the broken cork stuck in
a bottle by inserting again the corkscrew
slowly preventing the cork from falling
down inside the bottle and pull gently.
54. How do you take the wines from the
cellars/storage area?
To Take the wines from the cellars/
storage area ,be sure not to disturb the
wine. Carry it slowly like a baby in your
arms because a well rested wine will
taste better and give more pleasure
than the upset one.
55. What would be the best alternative
aperitif for sherrry?
The best alternative for sherry is "white
port" made from white grapes also
known as "aperitif".
56. What is the proper order of serving
multiple types of wines?
The proper order to serve a multiple
types of wine is LIGHT BEFORE
FULL,DRY BEFORE SWEET,YOUNG
BEFORE OLD,AND DRY WHITE
WINES BEFORE RED WINE.
57. What entree would you suggest to
accompany a 1995 chardonnay?
You suggests white meat entrees to
accompany 1995 chardonnay because it
is a white wine and white neat goes to
white wine.
58. What entree would you suggest to
accompany a 1995 chardonnay?
You suggests white meat entrees to
accompany 1995 chardonnay because it
is a white wine and white neat goes to
white wine.
59. What would you suggest in case you run
out stock of champagne?
you suggest SPARKLING WINES in
case you run out of champagne.
60. Which dessert wine would you suggest
the guest to try?
you suggest SWEET FORTIFIED
WINES as dessert wine for a guest to
try like "sherry and port".
61. What is the highest classification among
French wine?
The highest classification among French
wine is the (A.O.C.) "Applecation D
origne Controlee"
62. What are the preventive measures to
protect the bottle of sparkling wine from
popping up?
is 2 keep one hand over the cork for
protection in the event that the cork
pops out by itself. then when the cork is
eased out, the bottle should b kept at 45
degrees angle for 5-10 seconds to help
prevent any of the sparkling wine from
foaming out.
63. Base on your knowledge on wine rends,
what type of wine can you
recommended that is beneficial to health
in general?
RED wine because it promotes good
blood circulation and it has anti oxidant
that presents aging and cancer.
64. What would you do as the cork turned
out shrivelled or disintegrated?
If the cork turned out shrivelled or
disintegrated you must insert the cork
screw slowly and pull it gently.
65. What would you do if the wine given to
the customer is a faulty one?
Immediately replace the bottle for a new
the same brand of the wine that the
guest ordered.
66. What would you do in the event that the
cork breaks or fall in the bottle?
You can remove the broken cork by
decanting the wine using a clean cloth
as a strainer or the coffee percolator
disposable paper strainer.
67. What is the difference between a
champagne and spumante?
Champagne is a sparkling wine produce
in the champagne region of france
whereas SPUMANTE is a sparkling
wine that are produce from Italy.
68. What is the proper order of serving
multiple types of wine?
light before full
dry before sweet
young before old
dry white wine before red wine
69. How do you present sparkling wine from
popping up when opening?
cover a cloth over a cork of the bottle
and press thumb on top on it while
loosening the wire hood/metal cup after
which slowly twist - pull the cork out.
70. what are the 5 famous region in France
that produces still wines?
alsace
bordeaux
burgandy
loire valley
cotes du rhone RHONE valley
71. Explain the method of decanting?
Decant wine from a bottle to a decanter
with a lighted candle at the back of wine
bottle to monitor the passing sediment.
72. What appropriate glass used in serving
BOUJOLAIS NOVEAU wine?
red wine glass
73. What will you use to clean and shine
your counter. if you run out appropriate
cleaning agent?
lemon or lime juice diluted in water
74. when is the best time to clean the bar?
before, during and after operation ( all
the time / clean as you go)
75. What will you do if the cleaning
equipment malfunctioned when in the
middle of the cleaning process?
continue cleaning manually
76. What is the proper garbage disposal
following government regulations?
segregate biodegradable/ non
biodegradable/ recycle
77. How do you maintain and keep your
stainless equipment shiny and no water
spots ?
wipe dry immediately water drops and
stains with clean cloth to avoid spots
markings
78. Explain the 3 buckets system of
washing glasses?
Wash with proper detergent or solution,
rinse with clean water and sanitized with
warm water.
79. How would you make lemon or orange
zest in a drink?
 Prepare an orange or lemon peel
( without the white pit) squeeze it over
the drink until its oil comes out and rub it
around at the rim of the glass, then
discard the peel.
80. What is the 3 basic of the bar?
front bar
back bar
under bar
81. What is the use of a speed rail?
Use to place fast moving items in the
bar.
82. How do you approach the customer to
inform about his or her invalid credit
card?
politely ask if he/ she has another card
because her card is invalid
83. How will you handle the situation when
the intoxicated guest ask you to order a
case of beer or a bottle of hard drink?
I will call f& b department, however I will
give the warning as to the real condition
of the guest.
84. What is the proper way to pour and
serve beer?
Tilt the glass possibly at 45 degrees
then slowly pour the beer on surface of
the glass and slightly position it upright
when desired bubbles is obtained and
continue pouring..
85. What is the difference between an
American whiskey from scotch whiskey
in terms of primary ingredients used?
AMERICAN WHISKEY is made
primarily from corn while SCOTCH
WHISKEY is made primarily from barley
86. How do you differentiate a BRANDY
from COGNAC?
A BRANDY that are produce in any
country while COGNAC is double
distilled brandy that is only made of
grapes from Cognac region in France.
87. Explain the proper way of preparing
alcoholic drinks with side mixers?
1.) Liquor item should be serve in
appropriate glass.
2.) Except for brandy, all drinks
should be served with ice.
3.) Side mixers should be served in
its original bottle or in carafe.
88. List 2 call rums
Malibu
Captain Morgan
89. List 1 premium rum
Bacardi 151
90. List one popular Bourbon
Jim Beam
91. List 2 premium scotches
Johnnie Walker Black and Blue
92. List 1 single malt scotch
Glenlivet
93. List 3 premium Vodka
Grey Goose
Belvedere
Chopin
94. List 3 call Vodka
Absolut
Skyy
Smirnoff
95. List 2 popular cognac
 Hennessey Plain liquor - No ice

Remy Martin 103. What style glass is Cognac served in?

96. List 5 popular liqueurs Snifter

Kahlua 104. What does "neat" mean?

Jager Serve at room temp.

Amaretto NO ICE

Blue Cauracao 105. What does "last call" mean?

Triple Sec Last chance to place an order

97. List 4 orange flavor liqueurs 106. What does the term "virgin" mean?

Blue Curacao w/o liquor

Cointreau 107. What does it mean to "marry" bottles?

Grand Marnier Combine like bottles together.

(Usually after closing)
Triple Sec
108. What does "proof" mean?
98. List 2 popular white wine
Listing of alcohol content
Chardonnay
109. How would you return $5.25 in
Sauvignon Blanc change?
99. List 2 popular red wine 5 singles and a quarter
Merlot 110. What is the term "86" means?
Pinot Noir - customer can no longer be served
"cut off"
100. Name one type of "Blush" Wine
- an item is out of stock
White Zinfandel
111. Who is legally responsible to check
101. What is the garnish for tonic drinks?
IDs?
Lime
the person delivering the drink to the
102. What is the usual garnish for Sour or customer
Tropical drinks?
112. what are 4 acceptable forms of ID
Cherry
State Drivers License
Explain "back", "on the rocks" or
State ID Card
"chaser"
Military ID
 Passport

Alien Card

113. what is the proper procedure when

given you "Bank"?

Count all money to verify amount

114. Why is it important to say "Behind You"

to make them aware of your

presence

115. Name the three general categories of

liquor pricing?

House/Well

Call

Premium

116. What does "over" and "under" means

regard to bank?

over- more money than should be

under- less money than should be

117. what two items should you have before

a customer is all over to start a tab?

credit card

license

118. name 5 bartending commandments

-clean if glass break

- if you wont drink it, don’t serve it

-refuse to serve intoxicated people

-draw in repeat customers

- HAVE FUN!