BAR 101

An Introduction
Bartenders
 BARTENDING

• Or bar service is the art of mixing wines and

distilled spirits (liqours and liqueurs), cocktail
drinks, non-alcoholic beverages,preparations,
beverage service merchandising and quality
service.
Bartender, Barman, or Barmaid

▪ is a person who serves usually alcoholic drinks

behind a counter in a bar, pub, tavern, or similar
establishment
▪ A bartender, in short, "tends the bar".
▪ bartenders also usually maintain the supplies and
inventory for the bar (though some establishments
have barbacks who help with these duties)
▪ A mixologist is someone who is skilled in mixing
cocktails.
 Functions of a Bar Personnel

The bartender should do the following:

1. Set up the bar and replenish the supplies of liqours
used the day before.
2. See that each bar has a standard brand list of
liquors, beers and wines.
3. Check that the brand list should be in the stock at
the back at the start of the working day.
4. Ensure that the stock has specified quantities of
each brand known as par stock. The par stock
provides a daily adequate supply of liqours.
 Functions of a Bar Personnel

5. Arrange the beverages for efficient use. Chill

bottled beers, white wines and sparkling wines.
6. Check bottle arrangements in the bar.
Arrange them in standard order, place the most
frequently used liquors in front of the bar.
7. Check and replenish the supply of mixes. It
is advisable to have the list of quantities neede
daily.
 Work Activities

• Mix ingredients to prepare cocktails and other

drinks.
• Wash glassware and utensils after each use.
• Pour wine and beer.
• Collect payment and operate a cash register.
• Serve food to customers seated at the bar.
• Check identification of customers to make sure they
meet age requirements for purchase of alcohol and
tobacco products.
 Work Activities

• Determine when a customer has had too

much alcohol.
• Clean up after customers and clean work
area.
• Order and maintain liquor and bar supplies.
• Arrange bottles and glasses to make
attractive displays.
 Basic parts of Bars

1. FRONT BAR
- it is the counter area of the bar, where
customers orders their drinks. This area, where
liquors or drinks are poured and displayed must
be spotless, free of dust, dry and pleasant
smelling at all times.
(bar counter – app. 110cm. Or about 3 ½ ft.
and no wider than 2 ft.)
 Basic parts of Bars

2. BACK BAR
- the area where the bottle of liquors and rows
of sparkling glassware are displayed. It is a
good place to display call brands as a suitable
form of merchandising and for some display
equipment.
(distance between back bar counter and
cupboard is 3-4 ft.)
 Basic parts of Bars

3. UNDER BAR
- it is the heart of the entire bar operation and
deserves the most careful attention. In its
space are the equipment and supplies of the
products the bar is selling.
Bar
Bar
 STANDARD TYPES OF BAR

1. PERMANENT BAR
- It has the 3 basic parts of a bar. It serves directly to
the customer at the bar. It also fills drink orders
brought about by the servers.
2. SERVICE BAR
- Refers to a bar that pours drink for table service
only. It does not serve the customer directly but deals
only with filling drink orders brought by servers.
Sometimes its part of the dining room, but more often
it is out of sight.
 STANDARD TYPES OF BAR

3. MOBILE BAR
- refers to a bar that is movable, can be
transferred from one place to another. It is
usually provided for parties and special
functions such as banquets and catering.

(the mobile bar should be kept orderly and

clean at all times)
MOBILE BAR
 BEVERAGES

What is a beverage?
- beverage is any palatable liquid made from
water, fruit, vegetable and other derivatives
which is taken by meals or by itself.
- water is the most common and most readily
available beverage.
 Types of Beverages

NON-ALCOHOLIC

ALCOHOLIC
 NON – ALCOHOLIC BEVERAGES

- broader and widely consumed.

1. Stimulants – coffee, tea, and chocolate
2. Fruit and vegetables juices
3. Milk and other dairy products
4. Sodas and other pop drinks
5. Water – mineral and tap water
 ALCOHOLIC BEVERAGES

- consists of three kinds of alcoholic beverages

1. Wine
2. Beers
3. Liquors / distilled spirits

• Used as a cocktail or
• As a drink itself
 Alcoholic Beverages – are drinks
containing ETHANOL popularly called alcohol

Uses of Alcoholic Beverage:

1. Component of standard diet.
2. Hygienic or medical reason
3. Relaxant and euphoric effects
4. Recreational purposes
5. Artistic inspiration & aphrodisiac
6. Symbolic or religious significance suggesting the
mystical use of alcohol
(Greeks – Dionysius; God of wine / Christian Eucharist)
 BEER

- first alcoholic beverage known to man

- produced by fermenting and aging a mash of
malted cereal and hops
- hops give bitterness to beer flavor
- beer is a natural product, pasteurized beer
stays longer on the shelf
 Beer Variety

1. Lager – Light dry pale. Heavily carbonated with ABV

of 3-4.5%.
2. Pilsner – originally developed in Czechoslovakia;
apply to many dry colored beers with 4-5% ABV.
3. Ale – heavier flavor and copper color, 2.5-5.5% ABV
a. bitter ale – favored in England, w/ heavy hop flavor
b. mild ale – darker in color; lighter in alcohol content
c. pale – with strong hop flavor; Americans chill their ale,
England ale is drunk at room temperature
 Beer Variety

4. Bock – German beer, dark brown and has 4-

7% ABV
5. Stout – example is bitter stout, 4-7% ABV
6. Light beer – low in calories, alcohol content
is 2.3 – 4.0% ABV
 WINES

wine is an alcoholic beverage made from

a partial, and or complete fermentation of the
juice of the ripe grapes. It consists of 80%
biologically pure water, drawn directly from the
soil by the vine and 8.5 to 15% ethanol, the
main alcohol obtained from the fermentation of
sugar.
(yeast / contains 10-14% ABV)
 Benefits of Drinking Wine

• Good for the health because wine contain vitamins

A,B,C and minerals like calcium, potassium,
phosphorous, magnesium and iron.
• Wine is good for those whore are figure conscious.
Sugars that the wine contains are completely
oxidized and does not turn into fat
• Wine improves the appetite as it prompts the saliva
and induces gastric secretion for digestion.
 Types of Wine

1. Still or natural wine

2. Aromatic Wines
3. Fortified wines
4. Sparkling wines
 STILL / NATURAL WINE

- referred to as table wines; red, white and

rose
- generally bottled at 10-14% ABV.
Ex. Cabernet sauvignon
chablis
merlot
chardonnay
 AROMATIC WINES

- made the same way as the table wines but

during fermentation, aromatics are added.

Ex. Vermouth (sweet, dry, bianco)

campari
 FORTIFIED WINES

- wines are made stronger or fortified by adding

brandy after all the sugar in the mast are used up as
in the case of sherry
- wines are fortified with brandy before all the sugar in
the mast are used up as in the case of port
Ex. Sherry (Spain)
Port (Oporto , Portugal)
Madeira (Madeira Portugal)
Marsala (Sicily, Spain and used in dessert cake
Zabagloine/Sabayon)
 SPARKLING WINES

- made from the table wine that has undergone

a second fermentation
- sugar and fresh yeast are added to the dry
wine & CO2 remains in the bottle creating
carbonation
- only sparkling wines produced in the
Champagne region of France can officially use
the name Champagne.
 Serving Temperature

• White and Rose wine (8-9 degree celcius)

• Red wines at 14 degrees Celcius or at room
temp
• Champagne and Sparkling wines 6-9 degrees
celcius
 Speakeasies

• Also known as “blind tiger” or “blind pig”.

These are establishments that illegally sells
alcoholic beverages.

• Bootlegging refers to the practice of hiding

flasks of liquor inside boots.
 COCKTAILS

“Vive Le Cocqs Tail”

Feathers were placed in a glass of mixed drink
signalling that it contains alcohol.
 COMPOSITION OF A GOOD
COCKTAIL
• Base – determines the type of alcohol base
liquor and the potency of the cocktail
Modifiers – helps reduce the strength of the
alcohol
without overpowering it, adds texture, smell and
body of the drink.
Additives – often added last and in dashes or
drops and adds new color, smell and
appearance
Garnish – used to make the drink more attractive
and appealing (edible)
KINDS OF DISTILLED SPIRITS
(BASE)
1.Whiskey – grains
2. Vodka – grains and potatoes (TOC)
3. Gin – grains with juniper berries, seeds
herbs and roots
4. Rum – molasses
5. Tequila – blue agave
6. Brandy – grapes
 Fundamentals of Mixed Drink

1.Methods of Preparation
2.Recipes
3.Glassware
4. Garnitures
 A. Methods of Preparation

• Straight Shots - an ounce of liqour is served up

• Liquor - shot glass
• Cordial - cordial glass
• Brandy/Cognac- snifter
• Liqueur- snifter or cordial glass

• Rock Drinks - a straight liquor or combination served over

ice. (martini rocks, gin rocks & black russian)

• Highball Drinks – (single liquor+single mix) the basic mixed

drink served in a highball glass.
• Tall Drinks – any drink requested “tall” is served in tall
highball glass. Ex. Tall bourbon and water, tall gin and tonic.

• Stirred Drinks – drinks in which ingredients are first chilled by

being stirred. (mixing glass)

• Mixing Can Drinks – drinks are mixed in steel mixing can

with an electric mixer (cream drinks)

• Blended Drinks – drinks are prepared in a blender when a

heavy thick texture is desired.
 FUNDAMENTALS OF MIXED
DRINK
• B. Recipes – recipes are constantly being
modified and improved

• C. Glassware – glasswares usually differ with

every manufacturer/brands
 TRADE SECRETS

1. Use ingredients of highest quality. A cocktail

is no better than its poor ingredients.
2. Check your glasses.
3. Measure your ingredients.
4. Follow the recipes….. but make the drink the
way the guest like it.
5. Ice is your friend. Never run out of ice.
 5 COMMANDMENTS for
BARTENDERS
1. Set the tone. Turn difficult guests into friends
2. Be Observant. Learn to listen.
3. Know your recipes.
4. Perfect your craft. Hone your skills.
The bar is your STAGE!!!
5. The challenge of being a bartender is to be
of many things to many people.
 FLAIRTENDING

the practice of bartenders

entertaining guests, clientele,
or audiences with the
manipulation of bar tools
(e.g. cocktail shakers) and
liquor bottles in tricky,
dazzling ways.
It moisten the tongue,
And loosen the soul !