Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
Bar operation by indianchefrecipe @ www.indianchefrecipe.comindian chefrecipe
bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
Restaurant Wine & Spirits Service: The Basics Ben Booth
My colleagues don't have a lot of time to learn the basics of wine service, so I wrote them a simple, easy to understand guide. To give a bit of ownership, all the images are of them and the restaurant.
How prohibition changed spirits around the world low resAudrey Fort
In the years leading up to Prohibition, saloons were found on every street corner, and liquor stores were as common as drug stores. It was a golden age of cocktails; the best bartenders earned as much as the Vice President of the United States. As Prohibition came into effect, these craftsmen chose to exercise their art in exile rather than abandon it. They created an American cocktail culture in cities around the globe. Join Audrey Fort, Eurowinegate Portfolio Director, Sean Frederick from Boston’s Citizen Public House and Philip Duff, owner of Door 74, Netherlands' first Prohibition-style speakeasy, to sample pre- and post- Prohibition cocktails and learn about the lasting effect of Prohibition on spirits and mixology culture from Paris to New York.
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A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
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It is crucial for the taxpayers to understand about the TDS Return Filing Due Date, so that they can fulfill your TDS obligations efficiently. Taxpayers can avoid penalties by sticking to the deadlines and by accurate filing of TDS. Timely filing of TDS will make sure about the availability of tax credits. You can also seek the professional guidance of experts like Legal Pillers for timely filing of the TDS Return.
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Discover the innovative and creative projects that highlight my journey through Full Sail University. Below, you’ll find a collection of my work showcasing my skills and expertise in digital marketing, event planning, and media production.
Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
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Affordable Stationery Printing Services in Jaipur | Navpack n PrintNavpack & Print
Looking for professional printing services in Jaipur? Navpack n Print offers high-quality and affordable stationery printing for all your business needs. Stand out with custom stationery designs and fast turnaround times. Contact us today for a quote!
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It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
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At its core, generative artificial intelligence relies on the concept of generative models, which serve as engines that churn out entirely new data resembling their training data. It is like a sculptor who has studied so many forms found in nature and then uses this knowledge to create sculptures from his imagination that have never been seen before anywhere else. If taken to cyberspace, gans work almost the same way.
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Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
Taurus Zodiac Sign_ Personality Traits and Sign Dates.pptxmy Pandit
Explore the world of the Taurus zodiac sign. Learn about their stability, determination, and appreciation for beauty. Discover how Taureans' grounded nature and hardworking mindset define their unique personality.
2. ANCIENTTIMES
Traces of bartending can be found back in ancient Greek, Roman and Asian societies working in what were called "public
drinking houses." Most of the bartenders in that time brewed their own drinks and were alehouse owners or innkeepers.
www.barwizard.in
3. Sura is a strong distilled alcoholic beverage. It is
referred to as an anesthetic by Sushruta (a
surgeon in India, around 4 BCE) before the
advent of surgical operation. Other ancient
medical authorities also mention
it;Charaka referred to making a woman with
a miscarriage senseless to pain by administering
alcoholic drinks like Sura, Sidhu, Arishta, Madhu,
Madira or Asava.
ASIA – 4 BC ERA
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4. 100-44BC
Bartending began as a trade thousands of years ago. Historical accounts from the time of Julius Caesar show that inns
situated show that inns situated along the major transportations routes served wine and provisions to travelers.
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5. 1100’S
The Brazen Head is Dublin’s
oldest pub.They claim it goes
back to the 1198, but historians,
say the earliest mention of their
license to sell booze is 1668.
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6. WESTERN EUROPE
Bartenders were part of the elitist groups in
France, England, Germany and Ireland around
the 15th century. Bartending was considered to
be one of the wealthiest trades at the time.
By the 15th century, bartenders throughout
Europe were primarily known as innkeepers, and
these professionals typically produced their own
spirits and ales.
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7. 1700’S
License allowing Stephen Reed to
operate a public house and sell liquor,
1786. Most early taverns and public
houses inWestern Pennsylvania were
located along the region’s sparse major
roadways.This house was located on
the Great Road to Fort Pitt at Nine Mile
Run in Mount PleasantTownship,
WestmorelandCounty. At the time,
Pittsburgh itself had little more than
1,500 people. MFF 2741, Detre Library &
Archives, Heinz History Center.
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8. PRE-PROHIBITION (1830’S)
The bartending profession traveled over to the
NewWorld fromWestern Europe.The Pioneer Inn
andTavern Law was passed by the United States
Congress in 1832, allowing inns and saloons to
serve alcohol to patriots not leasing a room.
In the late 19th and early 20th century, bars went
from being seedy spots hidden in alleyways to
popular gathering spots. Bartenders began
dressing up to work and following set recipes.
Source:Alcohol Professor
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9. JERRYTHOMAS (OCTOBER 30, 1830 – DECEMBER 15, 1885)
Jeremiah "Jerry" P.Thomas
was an American bartender who owned
and operated saloons in NewYork City.
Because of his pioneering work in
popularizing cocktails across the United
States as well, he is considered "the father
of American mixology.“
In addition to writing the seminal work on
cocktails, Bar-Tender's Guide,Thomas
displayed creativity and showmanship while
preparing drinks and established the image
of the bartender as a creative professional.
As such, he was often nicknamed
"Professor" JerryThomas.
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10. COLOURED BARTENDERS
(1890’S)
Black bartenders, prohibited from going into
white saloons, founded the exclusive “Colored
Mixologists’Club" in 1898.
Black bartending in white saloons remained
uncommon. In 1893, a black waiter was
promoted to bartender at the Atlas Hotel in
Cincinnati.The decision caused fury among the
bar's white clientele, who boycotted the hotel.
Louis Deck, black waiter, was eventually fired and
the hotel shut down.
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11. WOMAN BARTENDERS (1895)
Women, meanwhile, barely worked as bartenders. A rudimentary census in 1895 found just 147 women working as
bartenders, compared to nearly 56,000 men. Source:The Wall Street Journal
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12. PROHIBITION (1919)
In 1919, mostly under pressure from the
temperance movement and its political allies, the
United States ratified the 18thAmendment in
which the manufacture, transportation and sale
of alcohol was prohibited.This put a temporary
halt to the bartending profession.
After the rise of the cocktail in the early 20th
century,Americans were faced with prohibition
laws from the Federal government. However,
bartending culture remained alive throughout
prohibition.Working in underground
speakeasies, bartenders continued to provide
their patrons with delicious cocktails. In fact,
familiar cocktails, such as the gin and tonic, were
invented during the Prohibition Era.
www.barwizard.in
13. PROHIBITION
Prohibition in the United States made
the bartending culture stronger than
ever before in history and gave
bartenders an aura of mystery and
power. Gangsters in the mob owned
social clubs and bartenders were well
paid for supplying them with the
illegal substance of alcohol. The
bartenders from the Prohibition
period are credited with creating some
of the most famous cocktails that we
know today, such as Long Island Ice
Tea, the Highball, and Gin andTonic.
www.barwizard.in
14. PROHIBITION
Job opportunities for bartenders became so
scarce during Prohibition that thousands of
bartenders fled to Cuba.
Americans inhabited many of the 7,000 Cuban
bars, according to Difford's Guide.The
amount of Americans emigrating to Cuba rose
from 33,000 in 1914 to 90,000 in 1928.
Many Cuban bartenders grew frustrated at the
Americanization of Havana's night scene, and
formed the Cantineros Club to reclaim their
institutions.
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15. END OF PROHIBITION
(1933)
When a majority of states ratified the 21st
Amendment to repeal Prohibition in 1933,
bartenders were able to go back to work.
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16. WORLD WAR -2
(1839-1945)
After men headed overseas to fight inWorld
War II, women picked up shifts.Women
worked these shifts in part because they
were the only jobs available to them at the
time.
Source:Tales of the Cocktail
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17. LATE 1940’S
In the late '40s, however, women lost their jobs after
men came back from the war. Some states passed
laws barring women from the profession altogether.
"Some of that is really just about men wanting to be
able to take their jobs back, but some of it is anxiety
over the breakdown of the family and women
becoming too masculine and losing their values,"
Christine Sismondo in her book "AmericaWalks Into
a Bar: A Spirited History ofTaverns and Saloons,
Speakeasies and Grog Shops."
Source:Tales of the Cocktail
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18. 1970’S
While California still had a law barring women
from pouring alcohol in 1971, the mid-1970s saw
an increase in the number of women behind the
bar.
TheWall Street Journal suspects the change
occurred after a Holiday Inn chain discovered bar
revenues went up up when women did the
mixing.
Source:TheWall Street Journal
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19. 1980’S
In the 1980s, bartenders, led by "King
Cocktail" Dale Degroff, began a
revolution to bring back American pubs.
Degroff began mixing "historically
inspired" cocktails at the Rainbow Room
in NewYork City, according to
Smithsonian Magazine.The Rainbow
Room's guests includedTony Bennett and
Rosemary Clooney.
The bartender says before the 80s,
bartenders would use soda guns and
packages of sour mix to make drinks. His
work helped restore "proper, thoughtfully
classic drinks" to American bars.
Degroff has since won two James Beard
awards and foundedThe Museum of the
American Cocktail in New Orleans.
Source:Tales of the Cocktail
www.barwizard.in
20. FLAIR BARTENDING (1980’S-2000’S)
Flair Bartending is thought to have emanated
out of theT.G.I Fridays Company, specifically at
their establishment in Los Angeles with a man
called John Bandy.
As the story goes, John Bandy was awfully bored
at some point in the ’80s and was tired of the
same old meet and greet with the customers
and so, he decided to switch it up. He began
experimenting with all manner of bar tools,
teaching himself how to frisbee toss bar napkins
and catch a flying cocktail tin behind his head. In
fact it was John Bandy who taught the actors in
the only other great contributor to Flair
Bartending in history, the film Cocktail.
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21. MOLECULAR ERA (2010’S)
Molecular mixology brings science to the shaker to
create new flavors, textures, surprising presentations
and enhance the overall drinking experience.
Bartenders and chefs leading the molecular mixology
movement have created incredible cocktails and
drinking experiences.Cocktail spheres that explode in
the mouth, cocktail caviar, edible cocktails, multi-
color layered cocktails, cocktails that resemble lava
lamps, cocktails with foams and bubbles, cocktails
infused with surprising leather and cigar flavors,
powdered cocktails, cocktails with suspended
elements, cocktail gums, paper cocktails, solid
cocktails, cocktail marshmallows, flavored ice
spheres, frozen ‘nitro’ cocktails, cocktail popsicles,
cocktail glasses filled with cotton candy and much
more!!The creativity and imagination of these
mixologists is endless!
Source: www.molecularrecipes.com
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22. REVIVAL OF CLASSICS
(2010-2018)
Mixed spirits drinks have been far from on-trend
for a few decades.These days, however, the
comeback of the cocktail is complete.
The revival of the classic cocktails by great
bartenders (made, delivered and communicated
properly), and discovery by consumers, means
we are in the exciting period of classic cocktails
along with molecular cocktails creating a new
trends in the industry
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23. PROGRESSIVE
BARTENDING
The modern age cocktails have become
very progressive by using technology in
cocktails.The Rotovap, Sous vide or Egg
clarifications are the new age trends to
take the experience of cocktail making to
next level
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24. TODAY & NOW
Today, bartending usually requires some kind of
training, and you must work your way up before
you can be employed at prestigious bars.
Many bartenders teach themselves to mix drinks,
or learn the job. Aspiring bartenders have the
option of going to bartending school to obtain a
knowledge and learn techniques and understand
sensory evaluations. The best way to become a
bartender is through experience and working
your way up
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