0
1.
Professionalism
2. Preparation
3. Presentation
4. Pride
5. Passion
t
Personality use your personality to develop your style.
Confidence comes with knowledge and practice.
Pours the style in...
- Punctuality
- Personal Appearance
- Personal Bar Tools
- Preparation
- Uniform
- Attitude
- Multi-tasking
- Responsible ...
1. The Welcome
2. The Order
- The Sale
3. The Making
- Style & Entertainment
- The Thank You
4. The Customer Care
5. The F...
t
Knowledge of taste
by sharing your knowledge of the taste and texture of a drink.
E.g suggesting a light crisp beer or t...
- Time of the Day
- Pre, During or Post Dinner
- Weather/Climate
- Age of Guests
- Large Groups/Busy Bar
- Gender
- Events...
- Up-selling
- Suggestive Selling
- Merchandising
- Theatre
- Opening Duties
- Opening Checklist
- Tools of the Trade
- Closing Duties
- Never use crushed ice when shaking.
- Never shake one handed; this can be dangerous and
looks unprofessional.
- Don’t sh...
The principle of muddling
is to ensure that the ingredients
being muddled are crushed properly,
releasing the juices, oils...
BASE
is the term given for the fundamental
or distinguishing ingredient used in a
cocktail. The base ingredient will
gener...
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
Eastern + African Bartending presentation
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Eastern + African Bartending presentation

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Transcript of "Eastern + African Bartending presentation"

  1. 1. 1. Professionalism 2. Preparation 3. Presentation 4. Pride 5. Passion
  2. 2. t Personality use your personality to develop your style. Confidence comes with knowledge and practice. Pours the style in which you pour, accurately and with panache. Shake unique and with presence. It’s an art form so enjoy it! Showmanship presentation of practical and flair skills. Presentation your own personal style, adapted to the environment.
  3. 3. - Punctuality - Personal Appearance - Personal Bar Tools - Preparation - Uniform - Attitude - Multi-tasking - Responsible Service of Alcohol - Customer Service - Teamwork - Cleanliness - Health and Safety - Company Policy - Money Handling - Reporting - Knowledge - Education - Social Responsibility
  4. 4. 1. The Welcome 2. The Order - The Sale 3. The Making - Style & Entertainment - The Thank You 4. The Customer Care 5. The Farewell
  5. 5. t Knowledge of taste by sharing your knowledge of the taste and texture of a drink. E.g suggesting a light crisp beer or the citrus notes of a particular gin. Geographical knowledge offers the guest a sense of escapism in a glass, for example offering a Jamaican Rum based drink or offering your latest beer from Belgium. The Mojito (Cuba) and Caipirinha (Brazil) are two great examples of drinks that have traded off their geographical heritage. Heritage can offer a guest an experience by offering a classic cocktail that was first invested over 100 years ago, or a fine aged cognac that is blended from brandies of over 20 years old.
  6. 6. - Time of the Day - Pre, During or Post Dinner - Weather/Climate - Age of Guests - Large Groups/Busy Bar - Gender - Events - Celebrations - Promotions
  7. 7. - Up-selling - Suggestive Selling - Merchandising - Theatre
  8. 8. - Opening Duties - Opening Checklist - Tools of the Trade - Closing Duties
  9. 9. - Never use crushed ice when shaking. - Never shake one handed; this can be dangerous and looks unprofessional. - Don’t shake with the mixing glass facing the ground or the customer. - Don’t over-shake a drink; too much dilution can make a drink bland, flat and watery. - Conversely not shaking a drink properly may not chill the drink enough or mix the ingredients well enough
  10. 10. The principle of muddling is to ensure that the ingredients being muddled are crushed properly, releasing the juices, oils and herb aromas, and making sure that all flavours combine.  
  11. 11. BASE is the term given for the fundamental or distinguishing ingredient used in a cocktail. The base ingredient will generally be one of the spirit categories of vodka, gin, whisky, rum, tequila, brandy and on occasions higher strength liqueurs (30–40%). In the majority of cocktails the base can also be substituted for another spirit, these are noted as variations. MODIFIERS characterize the cocktail and modify the flavors within the drink. Modern drinks predominantly use sweet (sugar syrup) and/or citrus (lemon or lime juice) ingredients to cut through the alcohol and soften or enhance the flavors from the base spirit or liqueur. Other ingredients used to modify a cocktail include fresh fruit, herbs and spices; Aromatized wines and bitters; fruit juices, purées, cordials and syrups; and egg, cream and sugar.
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