Simple & Modest Training for freshers with more of Mock & Classroom sessions with these slide will be effevtive

1. TOPICS FOR THE DAY – By Meeran.Farook Ali
 CLASSIFICATION OF BEVERAGES
 HOW TO SERVE WINE
 HOW TO SERVE ICE TEA
 HOW TO SERVE MILKSHAKE
 HOW TO SERVE ALCOHOLIC
BEVERAGES
 HOW TO SERVE BEER
 HOW TO SERVE COCKTAILS
 SETTING THE TRAY

2. CLASSIFICATION OF BEVERAGES
BEVERAGES
ALCOHOLIC NON ALCOHOLIC
NOURISHING
DISTILLED STIMULATING REFRESHING
FERMENTED (Health Beverages)
(ALL SPIRITS) (Tea, coffee,) (Aerated beverages)
(Horlicks)
BEER
WINE

3. HOW TO SERVE WINE
FULL BOTTLE
 Present unopened bottle of wine to the guest who
ordered for approval by stating the following:
 Name of Winery “Golden Mile”
 Grape Variety “Chardonnay”
 Year “2000”
 Once approved, open bottle at side station.
 Offer a tasting for approval (Less than 1/4 glass)
 Pour wine to 3/4 full, starting from lady first & host last.
 White wine must be placed in an ice bucket filled with
water and ice & placed next to or close by the table.
 Keep your open red wine bottle label facing the guest
who ordered it on the table with the cork on a side plate.
 MIS-EN-PLACE: Wine Opener, Waiter’s Cloth

4. HOW TO SERVE WINE BY
THE GLASS
 Present bottle of wine to the guest who ordered for
approval by stating the following:
 Name of Winery “Golden Mile”
 Grape Variety “Chardonnay”
 Year “2000”
 Once approved, offer a tasting (less than 1/4 glass)
 Pour wine to 3/4 full (150ml).

5. WINE BY GLASS
RED WINE BY GLASS
WHITE WINE BY GLASS

6. HOW TO SERVE NON-
ALCOHOLIC BEVERAGES
Fresh Lime Soda (Sweet or Salty)
 Collin glass, pour 30 ml of lime juice.
 Sugar syrup served separately in a shooter
glass (sweet) & salt shaker (salty).
 Soda water served separately in a decanter.
 Garnished with fresh lime slice skewered
through a swizzle stick.
 Ice to be offered on the table.
 Covered straw placed on the right side of
the glass.

7. FRESH
LIME
SERVICE

8. HOW TO SERVE NON-
ALCOHOLIC BEVERAGES
Aerated Drinks (Pepsi, Mirinda, 7-Up, Soda)
 Serve in Collin glass
 Can of drink open at the table & for soda
water served from a decanter.
 Garnished with fresh lime slice in glass for
soda water & lemonade drinks only (7-Up &
Sprite).
 Ice to be offered on the table.
 Covered straw placed on the right side of
the glass.

9. AERATED
BEVERAGE

10. HOW TO SERVE ICE TEA
 Serve always in Pilsner Glass.
 Fill glass 3/4 full with crushed ice.
 Pour chilled pre-made tea (5 teabags = 1
water pitcher) 3/4 full.
 Garnish with a slice of lime & mint.
 Stirrer placed in glass.
 Sugar syrup served separately in a shooter
glass.
 Covered straw placed on the right side of
the glass.

11. ICED TEA
Lemon Iced Tea

12. HOW TO SERVE MILKSHAKE
 Serve always in Pilsner Glass.
 Blend 2.5 scoops of ice cream (flavour as
per guest request), 3/4 glass full of milk &
drop of honey.
 Make sure that your consistency is thick.
 1 scoop of ice cream can be added on guest
request.
 Covered straw placed on the right side of
the glass.

13. Without
Ice-Cream
With
Ice-Cream

14. HOW TO SERVE
ALCOHOLIC BEVERAGES
 Brandy - Serve in Brandy Balloon (Single or Double).
 Chaser served in decanter separately.
 Spirits
 Single shot in hi-ball glass
 Double shots in Collin
 Lime or lemon wedge will be placed on the rim of glass for
gin.
 Drinks on the rocks
 Serve in old fashioned tumbler.
 Guest choice of spirits served separately in a shooter glass
along with a ice bucket.
 Put the ice first and then the spirit.

15. BRANDY NEAT
In Brandy Balloon
BRANDY WITH
SODA & ICE
In Brandy Balloon

16. WHISKY WITH
SODA & ICE
In Old-Fashioned Glass
WHISKY ON THE ROCKS
In Old-Fashioned Glass

17. RUM WITH ICE & COKE
In Collin Glass
GIN AND TONIC WITH ICE
In Collin Glass

18. HOW TO SERVE ALCOHOLIC
BEVERAGES - BEERS
 Beer must always be served chilled.
 Chilled beer mugs & pilsner glass to be
used.
 Bar & Banquet - Beer mugs
 Outlets - Pilsner glass
 Only for Corona - Serve by the bottle with a
lemon wedge. Lemon skin must be free
from stains & looks fresh.

19. BEER SERVICE
In Pilsner - Outlets
In Beer Mugs - Bar & Banquets

20. HOW TO SERVE ALCOHOLIC
BEVERAGES - COCKTAILS
 Cocktails can be made as a built up /
shaken / stirred method.
 It should go in appropriate glass with
appropriate garnish.
 It should always be served chilled.

21. HOW TO SET A TRAY
 Salver must always be set with the following items
before approaching a table:
 Clean ashtrays
 Coasters
 Cocktail napkins
 Beverage list
 Salver must always be set with the following items when
serving drinks:
 Coasters
 Straws
 Chasers
 Ice bucket & ice tongs

22. TRAY SETUP