This document provides guidance on professional bartending. It emphasizes the importance of professionalism, preparation, presentation, pride, and passion. It outlines key aspects of bartending including personality, confidence, pouring technique, showmanship, and personal style. It also lists important responsibilities like punctuality, appearance, tools, preparation, uniform, attitude, multi-tasking, responsible service of alcohol, customer service, teamwork, cleanliness, health and safety, and knowledge of company policy. It provides a framework for drink service and discusses sharing knowledge of tastes, geography, and heritage with customers. It also offers tips on adapting to customer factors and using suggestive selling techniques. It includes opening and closing duties and safety guidelines for drink preparation. Finally

4. 1.
Professionalism
2. Preparation
3. Presentation
4. Pride
5. Passion

5. 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.

6. - 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

8. 1. The Welcome
2. The Order
- The Sale
3. The Making
- Style & Entertainment
- The Thank You
4. The Customer Care
5. The Farewell

9. 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.

10. - Time of the Day
- Pre, During or Post Dinner
- Weather/Climate
- Age of Guests
- Large Groups/Busy Bar
- Gender
- Events
- Celebrations
- Promotions

11. - Up-selling
- Suggestive Selling
- Merchandising
- Theatre

24. - Opening Duties
- Opening Checklist
- Tools of the Trade
- Closing Duties

31. - 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

32. 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.

35. 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.