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Introduction to Bartending.ppt

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Introduction to Bartending.ppt

  2. 2.  Aim: This is to introduce to the students the history in bartending, definition, bar term and bartender terminology, characteristics of bartenders, duties and responsibilities of bartender and types of bar and bar service
  3. 3. 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. HISTORY OF BARTENDING
  4. 4. 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.
  5. 5.  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.
  6. 6. Bartenders and bar owners were considered members of the economic and social elite. They owned property and were recognized as part of one of the wealthiest traders of all time. This social status of bartending was then passed on to the New World
  7. 7.  Today people still gather in a variety of public and private establishments for drinking, meeting friends, relaxation, and entertainment.  Tending bar involves much more than just serving drinks. In fact, some bartenders leave the “serving” to others. The job may include preparing the drinks, customer service, management, security, and sometimes psychiatrist!
  8. 8. 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
  9. 9.  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
  10. 10. 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.
  11. 11. 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.
  12. 12. 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.
  13. 13. 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 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.
  14. 14. 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.  used occasionally in cocktail bars, the action requires skills commonly associated with jugglers.
  15. 15. 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.
  16. 16.  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”)
  17. 17. 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.
  18. 18. IMPORTANCE & 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.
  19. 19. 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.
  20. 20. BARTENDERS
  21. 21. 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)
  22. 22. 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
  23. 23. 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.
  24. 24. 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.
  25. 25.  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
  26. 26.  Bar Receptionist – Welcome and greets customer at the entrance and escort them to their tables.  Bar Manager – Plans, direct, monitors the set- up and delivery of service in the bar, ensuring the service standards are consistently complied with.  Bar Boy-Acts as a runner and helper in the bar.  Waiter-Take and serve beverages and other orders according to prescribed.
  27. 27. Bar and Bartending terminology Box- Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking. Call Drink- A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke) Cobbler- A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs. Chaser- A mixer that is consumed immediately after a straight shot of liquor to create a different taste. Cocktail- Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled. Collins- A drink akin to a sour which is served in a tall glass with soda water or seltzer water. Cooler- A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass. Crusta- A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip.
  28. 28. Cup- A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl. Daisy- An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup. Lace- Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink. Eggnog- A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon. Fix- A sour-type drink similar to the daisy, made with crushed ice in a large goblet. Fizz- An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.) Flip- A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.
  29. 29. Frappé- A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice. Grog- A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug. Highball- Any spirit served with ice and soda water in a medium to tall glass (often a highball glass). Julep- A drink made of bourbon, mint, sugar and crushed ice. Lowball- A short drink made of spirits served with ice, water or soda in a small glass. Mist- A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink. Mulls- A sweetened and spiced heated liquor, wine or beer, served as a hot punch. Neat- The consumption of a spirit as a straight, unaccompanied shot. Negus- A punch-like combination containing a wine, such as port, heated with spices and sweetened. Nip- A quarter of a bottle. Nightcap- A wine or liquor taken before bedtime.
  30. 30. On The Rocks- A wine or liquor poured over ice cubes. Pick-Me-Up- A drink designed to relieve the effects of overindulgence in alcohol. Posset- An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices. Puff- A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice. Punch- A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base. Rickey- A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass. Sangaree- A tall chilled and sweetened wine/liquor garnished with nutmeg. Shooter- A straight shot of whiskey or other kind of spirit taken neat. Shrub- Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. Sling- A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold. Smash- A short julep made of liquor, sugar, and mint, served in a small glass.
  31. 31. Sour- A short drink consisting of liquor, lemon/lime juice and sugar. Supercall- Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions. Swizzle- A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass. Syllabub- A beverage made from a mixture of sweetened milk/cream, wine and spices. Toddy- A sweetened drink of liquor and hot water, often with spices and served in a tall glass. Tot- A small amount of liquor. Virgin- A non-alcoholic drink. Well Drink- A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)
  32. 32. Characteristics of a Bartender  Curiosity Curiosity doesn’t always kill the cat. For Bartenders, being curious is one of the most powerful tools of all time. It allows bartenders to find newer ways of doing everyday things as well as new things to do every day. It also opens up room for experimentation and excellence. So giving a classic Shirley Temple a modern twist can be reimagined through the curiosity of making something new happen!  Presence of Mind Bartenders are expected to always be present, physically and mentally. But they are also expected to be omnipresent. Great bartenders don’t just focus on the orders they have at hand, but also on what is happening around the room. They also look out for potential mishaps or inconveniences to come as well as think for solutions. When faced with challenges, a bartender is expected to be quick on their feet to take prompt action which is only possible through the presence of mind.  Patience The days and nights bartenders work are long, dark, and full of terrors. While a bartender might think they are ready for any challenge that might come their way, every day will present something new that wasn’t accounted for. On days like these, there is only one virtue a bartender is expected to hold close to their hearts — patience. Every problem has a solution and a path to that can be charted only through patience.
  33. 33.  Discipline Discipline and focus are integral to a bartender’s practice. While the bar is overflowing with orders and requests, a bartender should persevere to deliver their best drink ever through every drink they deliver. That can be achieved only through an unwavering focus on their work and the motivation to deliver their best. It is essential to drown out the noise just enough to achieve excellence, day after day at the bar.  Organization Mise en place is a way of life for bartenders. Being organized is essential on a day to day basis for individuals and for teams. While making drinks during peak hours, a bartender’s worst nightmare is not finding their usual spirit or even the simple syrup in its designated space. It always helps to delegate a place for every element and ingredient at the bar so the team can work efficiently and produce great results.  Confidence A bartender is a performer and a storyteller. Every drink they make tells a story. Very rarely do people like storytellers who are dubious about the narrative and second-guessing the details. Bartenders should exude confidence about their skills and presence. Confidence is not always verbal or explicit, it can also be expressed through little things like finishing touches, quick recommendations, and making drinks memorable. Excelling in one’s practice will definitely rake in the confidence as a bartender.
  34. 34.  Communication Communication is a trait that should not be compromised. Communicating with an establishment as well as with customers is very important. It should be kept honest and clear in every way. Bartenders spend the whole day taking orders and customizations from their customers which are followed by praises or complaints.  Flexibility Flexibility is a given in the industry and trade that bartenders participate in. Things and trends change every hour and good bartenders excel at keeping up. Be it the internal rotation of duties on the bar to bartending at events, pop-ups, and festivals, bartenders have to be ready to outperform in every situation.  Memory While flexibility and tweaking of recipes is normal practice, a bartender is expected to have memorized every drink ever. While this seems herculean, practicing drinks on the menu over time builds them into muscle memory. Bartenders also use tricks and hacks to memorize crowd favorites and the obscure. It is also important to remember renowned drinks, brands, and ingredients to meet all requirements.  Composure In case of any emergencies, retain composure. The bartender is the last person expected to panic in case of any occurrence from a small argument to a bar brawl. While the work hours are long and tiring and it is easy to lose one’s cool at the drop of a hat, retaining one’s composure is the most important thing to get through. Bartenders truly face a lot from annoying and curt customers to ridiculous tips and misdemeanor.
  35. 35. Duties and Responsibilities of a Bartender  Prepare alcohol or non-alcohol beverages for bar and restaurant patrons  Interact with customers, take orders and serve snacks and drinks  Assess customers’ needs and preferences and make recommendations  Mix ingredients to prepare cocktails  Plan and present bar menu  Check customers’ identification and confirm it meets legal drinking age  Restock and replenish bar inventory and supplies  Stay guest focused and nurture an excellent guest experience  Comply with all food and beverage regulations
  36. 36. TYPES OF BAR  A counter on which alcoholic drinks are served such as beer, wine, liquor and cocktails.
  37. 37.  Cocktail Lounge  Is an upscale bar that is typically located within a hotel, restaurant or airport.  Full Bar  Serves liquor, cocktails, wine and beer.
  38. 38.  Wine Bar  Is an elegant bar that focuses on wine rather than on beer or liquor.  Some wine bars also serve small plates of food or other snacks Beer Bar • Focuses on beer, particularly craft beer, rather than on wine or liquor.
  39. 39.  Music Bar  Is a bar that presents live music as an attraction.  Dive Bar  Often referred to simply as a “dive”, is a very informal bar which may be considered by some to be disreputable.
  40. 40. Non-Alcoholic Bar  A bar that does not serve alcoholic beverages. Stand Up Bar  a bar counter inside a food outlet were drink orders are prepared.
  41. 41. Mobile or Portable Bar  Movable bar, can be transferred from one place to another.
  42. 42. 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
  43. 43. 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. THE HOME-PARTY BARTENDER
  44. 44.  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
  45. 45. 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. SERVICE TIPS
  46. 46. 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 .
  47. 47. 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. Service Tips
  48. 48. Service Tips  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.  Lighting customers’ cigarettes is a time-honored tradition and is an always appropriate gesture.
  49. 49.  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. Service Tips