The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.

1. Pasig Catholic College High School Department Technology and Livelihood Education IV Mrs. Ma. El.Jay. V. Villanueva

2. Bartending is more than pouring a drink into a glass. "A man is only as good as his tools"

5. Bar Spoon Bar Spoon A bar spoon has four separate functions: 1.The twisted handle is used to slow the progress of alcohol into the glass when making layered drinks. You can also use only the back of the spoon to quickly float an ingredient. 2.The stem is ideal for stirring drinks. 3.The spoon portion can be used to pick up garnishes without touching them, which is required for professional bartenders in some states. 4.The base portion is often is when you crush two or more things together, such as bitters and sugar. A bar spoon has four separate functions: 1.The twisted handle is used to slow the progress of alcohol into the glass when making layered drinks. You can also use only the back of the spoon to quickly float an ingredient. 2.The stem is ideal for stirring drinks. 3.The spoon portion can be used to pick up garnishes without touching them , which is required for professional bartenders in some states.

6. Blender Blender A blender is essential to make frozen drinks and for smoothies.

9. BOSTON SHAKER- consist of two pieces that fit inside the each other. One piece is stainless steel , & the other is a smaller stainless steel tin or a mixing glass. STANDARD/ COBBLER- shaker consist of three pieces—a tumbler , a lid with a built-in strainer , and a cap to cover the strainer. Used by amateur bartenders.

15. are metal measuring devices that usually have two (2) cones , one on either end. The larger cone holds 1 ½ oz while the smaller cone holds ¾ or 1 oz . It is essential that helps ensure precise measuring of liquids & create a consistent cocktail

17. Flair Bottle FLAIR BOTTLES Flair Bottles are the ultimate for flairing.

18. CITRUS REAMER OR JUICER A reamer or a juicer is designed to make it easy to extract juice from citrus fruits.

19. Having a cutting board and a sharp knife behind the bar is essential, for those tasks such as, slicing lemons and limes for drinks or doing up a garnish for a cocktail . CUTTING BOARD AND KNIFE

28. 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.

29. Physical strength is required for long hours standing behind the bar and lifting heavy boxes. Basic math skills allow bartenders to make change and measure drinks accurately and quickly.

30. Bartenders need to be able to remember everything from drink recipes to customer’s names. Multitasking is a must! Bars are busy, and the bartender must make sure everything runs smoothly. A great smile is key since bartenders smile a lot.

32. i ce is your friend. Never, ever run out of ice. Cocktails should not only taste good, but also look good!

33. Always greet a guest with eye contact and a smile as you lay down a cocktail napkin. If you pour some drops on the external side of the glass, don’t wipe it but transfer the whole cocktail to a new glass.

34. Keep the bar top area clean for customers. Always think of sanitation . Don’t let your fingers touch the drinking surfaces.

35. 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.

36. Always serve the woman first , then the 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 .

37. Experience tells that people act in masses : once you make a drink for a customer his friends will notice and will probably try the drink themselves, so plan accordingly. Plastic toothpicks are better than wooden ones. Vodka should be kept in a freezer since it tastes better cold.