Bartender Job Description
Bartender Duties and Responsilities
Responsible for dispensing, mixing and preparing drinks promptly and accurately in accordance to the set standard and to provide courteous and efficient service of beverages to all guest/customers in any bar outlet that may be assigned.
Duties and Responsibilities
1) To prepare working area and all mise-en-place such as ice, glasses, and other equipment needed for smooth and efficient operations in advance before every operation time.
2) Displays appropriate bottles and glasses done in an artistic and accessible way in display counters to be a merchandizing tool in selling.
3) Must have a complete knowledge of all the beverages especially those listed in the drink/ wine list of its contents and preparations.
4) Must be familiar with the company's service standards and the proper equipment's to be used including garnitures of drinks all the time.
5) Must have complete knowledge on how to operate the cash registered.
6) Must be familiar on how to use the glass washing machine, the right temperature and the proper chemical to use.
7) Greets, receives guest/customers in the bar counters and in the outlet if so required.
8) Takes order, makes recommendation or suggestion and answer questions regarding food and beverages and the activities of the ship/hotel
9) Must make sure that what is ordered is what is served.
10) Serves guest/customers with proper sequence and timing anticipate guest needs and satisfy them all the time.
11) Set and re-set tables and bar counters in accordance to set company standard.
12) Must maintain a good working relation with co-workers, superior and a good public relation image with the guests or customers all the time.
13) Checks stock level of bar supplies and prepare necessary requisitions for approval of superior and to obtain same from provision store when necessary.
14) Report shortage, losses, spoilage and breakages to superior
15) The bar stocks are properly stored, locked and secured after every operation.
16) Prepare sales report in accordance to the company set standard.
17) To maintain the cleanliness & orderliness of all equipment used during the operations and of the whole working area all the time.
18) Assist co-workers, superiors in service if so required
19) Attend regularly to outlet/department meeting or briefings.
20) Performs other bar related duties that may be assigned.
Bar Manager Job Description
Cruise Ships - Bar Manager and Bartender Job Description
Bar Managers Job Description
Job Title : Bar Manager
Report to : F&B Manager/Hotel Manager
Bar Manager Basic Function
Responsible for directing, controlling and supervising all the activities of Beverage staff in providing courteous and efficient service to guests/ customers, Ensures that the Beverage outlets functions and operate smoothly and properly in accordance to the company set standard.
Bar Manager Duties and Responsibilities
1) Recommends procedures to govern the activities of Beverage outlets and its staff and ensures that subordinates understand and adhere to approved company standard policies and procedures.
2) Continually plan and schedules own activities and those of Beverage staff so that work is carried out efficiently and effectively and that possible future problems are adequately met.
3) Provides adequate supervision before, during and after operations and assist in the performance of their duties and responsibilities.
4) Coordinates operations of matters affecting other department of the activities of the Beverage Depatment.
5) Preserves and makes effective use of the physical asset of the company; takes reasonable and necessary action to protect company money and property against loss or waste through mishandling, negligence or dishonesty.
6) Trains personnel on a regular basis to enhance their knowledge, skills and ability. Conduct meeting and pre-service briefings if so required to discuss relevant information that Beverage staff might need to know.
7) Administers company safety programs and such other prudent safety precautions in the Beverage outlets as directed by the safety officer; take all necessary actions in the event of an emergency to prevent loss of human lives or destruction of company property and assumes pre-assigned additional duties during emergencies.
8) Sees that proper channel of communications are established, observe and maintain throughout all levels of the section, departments within the hotel and company.
9) Takes every opportunity to improve customer and public relations, by knowing and explaining the hotel or company policies and services and make the hotel company appear in the most favorable light possible to guest
10) Sees to the maintenance of quality of service, cleanliness, orderliness of work areas, supplies, materials and equipment in the Beverage outlets in conformity with the established standard of the company.
11) Sees to the strict compliance of the Beverage personnel with the company standard in grooming and general appearance.
12) Make sure that all Beverage outlets are ready for service 15 minutes before official operation time.
13) Do the final reading of the cash register or machine in all bar outlets. (If available) check and audit sales report made by the Assistant Bar Manager and compiled by asst. Bar Manager; investigate any discrepancy and recommend possible action to be taken by the Food and Beverage Manager or hotel manager.
14) Compiles all Beverage reports on charges, signing privileges every end of the month.
15) Receives and double check Beverage cash sales daily as compiled by asst. bar manager and submit the same to the finance manager.
16) Compiles daily sales summary report.
17) Compiles all third copy of the receipt for audit and record of sales purposes.
18) Conduct an inventory of Beverage stocks and equipment’s on a daily, weekly and monthly basis.
19) Attends to guests/customers comments, requests, complaints and suggestions and discuss with F&B Manager/Hotel Manager,
20) Perform other Beverage related duties that may be assigned.
Opening Bar Outlet
Opening Bar Outlet
1) Get the bar keys from the bar office
2) Check bar bulletin board and information's
3) Open the bar outlets
4) Check fridges bar stocks and refill
5) Prepare mise-en-place such as: Ice Cubes, Crushed Ice, Bar tools, Glasses, Garnished and Spirits
6) Set up tables, chairs, ashtrays and bar menus
7) Open the bar lights inside and outside the bar
8) Set up bar display and cocktail of the day
9) Check bar outlets curtain and promotion
10) Check bar utilities, waitresses reporting time
11) Informed all not available items to servers
12) Open and ready the NCR machine or Micro
13) Received order from waitresses serve is being followed
Closing Bar Outlet
Closing Bar Outlet
1) Compile all bar check and make bar report
2) Segregate all charges for management, staff customers and concessionaire.
3) Reading the NCR machine or Micro
4) Ready the bar report to be check by the supervisor, head bartender or bar manager.
5) Conduct daily bar inventory reports
6) Check and make requisition for tomorrow
7) Refill all fridges inside and outside the bar.
8) General cleaning of bar outlets including fridges, coffee machine, ice machine, glass washing machine, floors, equipment's, glasses, tables and chairs.
9) Close the bar and check all machines
10) Submit bar checks and reports to accounting
11) Surrender bar keys to bar office and report to bar manager any problem encountered.
Mixed Drinks and Cocktails Preparation Guide
Mixed Drinks or Cocktails
Are well iced mixed drinks based with liquors, with special flavoring or coring agents. It should have a distint alcoholic flavor, but should not over power the drink. A cocktail should stimulate the mind by inducing relaxation and providing over all comports and enjoyment to the drinker while pleasing the palate and the eye.
Classification of Drinks
Drinks may be classified into six categories, each having a general concept associated with its preparation. A basic knowledge of these methods is helpful to understand the specific recipes used to prepare the drinks. Below shows you a simplified list of the categorized drinks, their preparation method and a some examples ready.
1) Straight Shots
A straight shot means an ounce of liquor served as is, No ice added spirits or garnishing's. The glassware will be dependent on the type of liquor served.
Brandy & Wine ----snifter
Liqueur---------------snifter or cordial glass
2) Rock Drinks
A rock drink is a straight liquor served with ice cubes. These drinks are served in rock glass, which is normally small since it is designed to serve only without a mix. A mix is a non-alcoholic beverage used to flavor liquors.
Scotch on the rocks or any kind of liquor & liqueur
3) Highball Drinks
A basic mixed drink(single liquor & single mix) can be referred to as a highball drink and is served in a highball glass. This highball glass is slightly larger than the rock glass to be able to accommodate the added mix. The standard mixed are:
4) Tall Drinks
Any drink requested " Tall " is served in a tall highball glass. This glass is slightly larger than a standard highball glass to accommodate the added mix. A guest who prefers a lighter dilution will normally order drinks tall.
Tall Scotch and Soda
Tall Bourbon and Water
Tall Gin Tonic.
5) Shake or Stirred Drinks
These are drinks where in the ingredients are chilled and mixed by being shake or stirred with cube ice. The ingredients are then strained into the appropriate glass.
cocktail shaking with cube ice the minimum is 7 to 12 seconds and the maximum is 14 seconds. This is to get the equal balance of the drinks. Exceeding on the limit you may damage the texture of the cocktails,
6) Blended Drinks
Drinks are prepared in the blenders when heavy thick texture is desired. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktail.
Bar and Beverage Service Procedures
Bar outlets preparation
1) Check and refill bar fridge with adequate stocks
2) Check the fridge temperature must be 40 degrees F.
3) Clean and arrange bar glasses and bar tools
4) Clean and arrange spirits, liqueurs and mixers.
5) Prepare ice cubes, crushed ice and garnishes.
6) Check and ready all machines, coffee, blender, shaker, ice, glass, draft beer machine and other equipment's.
7) Open all lights curtains, set-up ashtray, bar menus etc.
a) Service Philosophy
The bar and beverage outlets shall be known for its prompt courteous and professional service to any guest at all times. Use the best and correct liquors, the freshest garnishing's, and the glassware shall always be clean and appropriate. Do your best to be caring and responsive to ensure that guests experience total personalized beverage service.
b) Taking Orders
When you take the guests order, you are actually initiating the beverage service. How you present yourself and the way the order is taken can make the difference in sales and their impression on your bar. The procedures listed on these apps may be used as a guide whenever you take a guests order to ensure prompt and professional service.
c) Drinks Preparation
Once the orders have been received, the drinks are then prepared at the bar, serving clean. Visually appealing and appetizing drinks.
1) Use appropriate glassware somehow; a guest may feel it is the wrong drink if the drink is served in a different glass.
2) Check the cleanliness of the glassware. Residual detergent and grease leaves beer and other drinks tasting flat.
3) Wipe with a clean napkin any spillage on the side of the glass.
1) Always use the correct liquor and mixes when preparing drinks
2) If you need to substitute a brand of liquor, ask the guest first.
3) Avoid unnecessary spillages by pouring carefully in the mouth of glass.
4) Replace cap of liquor bottle immediately after use.
1) Always use the best, freshest and correct garnishing's when preparing dinks.
2) Discard those that are damaged deformed, or those with spots or holes.
3) After preparing them, place in a garnish container on top of crushed ice to maintain their firmness.
4) Use appropriate garnishing's and is consistent with them. If a drinks appearance changes, have changed the ingredients
d) Serving the drinks
Serving the drink to the guest may be classified into two. Serving a drink prepared at the bar and pouring drinks in front of the guests. The following show basic method and skills in caring out these tasks.
Serving Bar-Prepared Drinks
1) When caring drinks or glasses to and from table, always use a bar tray.
2) Serve all drinks from the right or in front of the table, which is more convenient for the guest and the server.
3) Never serve across the table.
4) The bar tray should rest on one hand while drinks are served with the other, it should never rest on the table.
5) Whenever possible, serve in a clockwise direction around the table, walking forward.
6) Serve ladies first.
7) Always serve with a coaster or napkin, except when serving wine by the bottle. The bar logo should always face the guest.
8) Place the drinks on top of the coaster with the garnish to the left of the guest.
9) Handle glasses by the base or stem, not the rim.
10) Always serve carbonated beverages with drinking straws
Pouring Drinks in Front of the Guest
1) Pour drinks like beer and wine in front of the guest
2) When pouring drinks from the bottle, turn the bottle slightly towards the right to avoid spills on the table cloth or the guest.
3) When pouring liquor, never allow the lip of the bottle to touch the glass.
4) When the service calls for ingredients to be mixed in front of the guest, pour the measured liquor in the proper glass, then add the proper amount of mixers requested by the guest.
5) When" on the rocks" drinks are prepared in front of the guest pour the liquor over the ice in the glass.
Dealing with Guest Complaints
Procedures / Your Respònse
1) Maintain Eye Contact - Look at the guests eyes in an apologetic yet concerned manner.
2) Listen - Listen with your ears and heart, and listen with your eyes as well.
3) Empathize - I am terribly sorry, Mr. castro.....
4) Gather Facts - May I please check back with you again Sir? You would not like flowers on your table?
5) Explore Solutions and Take Action - "May I then remove the flowers now, Mr Castro?
6) Offer Assurance - " I am really sorry, Sir, and I will make sure this will not happen again"
7) It is equally important to thank the guest for bringing the problem to your attention. Assure the guest that it will be noted and that it will report to management.
1) Usually found in upscale restaurants or in luxury cruise ships, sommelier is a specialist in wine service, they are also expected to have extensive knowledge of cocktails, alcoholic and non-alcoholic beverages.
2) In luxury cruise ships they called " Wine steward " this professional typically manages the wine cellar at the restaurant, and acts as onboard experts on wine and food pairing.
3) Typically on land base, five star hotels, resorts, exclusive restaurants, fine dining restaurants have at least one wine sommelier or wine steward.
4) Wine Sommelier or wine steward is responsible for providing courteous and professional wine and beverage service to the guest and all aspects of wine which wine pairs best with the meal ordered.
5) recommend a wine to guests and provide information about the wine's the origin and the nature of its flavor if the guests request it,
6) Apply merchandizing and upselling techniques for maximum revenues, and must be able to attain reasonable sales target.
7) helps guests learn how to taste wine to enhance their dining experience. Serves the wine to guest.
8) The procedures of serving wines are can include showing the cork to the guests,
9) Note: showing the cork to the guest is an art of professional wine sommelier but guest don't know why you showing the cork, here the tips, by showing the cork means you can discovered, if the wine as follows:
10) Pouring a sample and waiting while it is tasted, When the guests are ready, pour the entire glass of wine. Return to the table to ask how diners enjoyed the wine and listen to tales of their experience.
(For more information please check the procedures on Serving Wine)
50 degrees Fahrenheit. to 55 degrees Fahrenheit - as normal storing temperature
70 degrees Fahrenheit - Wine to be stored up to 5 years
65 degrees Fahrenheit - Wine to be stored up to 15 years
60 degrees Fahrenheit - Wine to be stored exceeding 15 years
40 degrees Fahrenheit. to 50 degrees Fahrenheit - White wines and Champagne
63 degrees Fahrenheit. to 66 degrees Fahrenheit - Red wines and fortified wines
Prensenting the White Wine
1) When a guest asked for white wine, the waiter or sommelier should obtain the bottle from the service bar set it into an ice bucket, cover it with a clean folded napkin and bring service into the dining room, but wine bucket to the right of the person who ordered the wine.
2) The waiter or sommelier then takes the bottle out of the bucket and present it to the guest with the label uppermost. And the host has an opportunity to verify the correctness of his order.
3) This bottle presentation is an important part of wine service and should not be overlooked. If the sommelier misunderstood the guest and brought in the wrong wine to which the guest will later object. Furthermore this bottle--presentation ceremony shows courtesy to the guest, regardless of his knowledge about wines, and adds to the atmosphere of the dining room.
Presenting the Red Wine
Set the correct glasses on the table before opening the wine. For white wine, several types of stem glasses can be used and for the red wine must be right and exactly glasses. For elaborate service the glasses in which white wine is to be served should have been previously chilled.
Opening the Wine
1) The opening of the wine bottle begins with removal of the foil around and cork and neck of the bottle.
2) The foil should be cut with a knife well below the lip of the bottle and not ripped off with a fingernail. Older wines are often a bit moldy below the foil at the top of cork.
3) Wipe the bottle top and cork with a clean napkin. Set the corkscrew into the cork and turn it carefully straight into the cork, using only moderate pressure.
Since a cork break easily,
It is important that the corkscrew turns in straight, rather at an angle, to avoid broken cork bits failing into the bottle.
Pouring the Wine
1) Before pouring any wine, wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities.
2) The sommelier should pour about an ounce into the glass of the host (or whoever ordered the wine) so that he/she can approve the wine.
3) Hold a towel in the left hand when serving the wine and use it to wipe the bottle. Do not wrap the bottle in a towel since the passengers usually wishes to see the label of the wine they are drinking.
When the host has approved the wine, pour wine as follows:
1) For a couple, the lady
2) For the group, the person sitting to the host's right. Proceed around the table counter clockwise, filling the host's glass last.
3) Wine glasses should not be filled more than two thirds full. This gives the drinker an opportunity to savour the wine's aroma within the enclosure of the glass before sipping it.
1) Pour about one ounce of wine into a glass.Raise the glass to light: twirl it, examine it for color, clarity, and weight. Record your judgments of color, clarity, and weight.
2) Twirl the wine in the glass and sniff for scent. Record your judgments of scent.
3) Sip the wine. Slowly roll it around with the tongue to expose it to all the taste buds. Record your judgments of taste.
4) Swallow the wine and enjoy the aftertaste. Record your judgments of touch and aftertaste.
1) Reddish Brown
2) Dark Red
4) Light Red
5) Dark Pink
7) Light Pink
8) Pale White
10) Golden White
1) Clear and Glowing
2) Cloudy or Dull
1) Full Bodied
2) Medium Bodied
3) Light Bodied
Kind of Beverage
Kind of Beverages
To understand the whole characteristic of beverages," here all information as follows
Is any potable liquid which is either alcoholic or alcoholic-free, derived from the Latin word " BIBERE " Its refers to liquids meants for drinking purposes, classified into the following categories:
Two Kinds of Beverages
1) Alcoholic Beverages
2) Non-Alcoholic Beverages
1) Alcoholic Beverages
Is any potable liquid containing 1/2% to 75 of ethyl alcohol by volume. Only ethyl alcohol from spirits distilled from grain, grapes, fruits and cane are used for alcoholic beverages.
2) Non-Alcoholic Beverages
Is any potable liquid without any alcohol content
Type of Alcoholic Beverages
is the product of fermented juice of grapes. It is an "alive" beverage susceptible to chance, the rate of which is variable due to light temperature, storage, etc.
Classification of Wines
1) Natural still wines
2) Sparkling wines
3) Fortified wines
4) Aromatic wines
5) Distilled wines/Spirits
Wine grapes grow best in the world's temperature zones, between the following latitude: 30 to 50 North and 30 to 40 South of the Equator. Only very few countries with important vineyards lie outside these belts. Wine producing in order of quality are
Although practically any of the eight thousand (8,000) known varieties of grapes can be fermented for wine production, only about fifty (50) produce first-rate wine. these grapes belong to the species VITIS VINIFERA, cultivated for thousands of years in Europe and transplanted two centuries ago to California and at a later date, to other countries like Australia. They range in color from yellow to green (white grapes) and from red to blue-black (black grapes).
Red and rose wines
are made from black grapes: their skins color the fermenting juice. White wine can be made from either black or white grapes, and the thrick is to draw out the juices before they begin to ferment. Both white and black grapes may be sweet or tart, and many change flavor when fermented, which makes the selection of grapes a great art. Some of the best known and most used varieties of are:
Varieties of Grapes
1) Carignan - This hot-climate grapes is used in the south of france, algeria and California to make robust table wine and also dessert wine.
2) Chardonnay (or Pinot Chardonnay) it is the only grape that french law permits to be used to make Chablis. It is grown for Champagne.
3) Cabernet Sauvignon - Celebrated as the vine of the great clarets of Bordeaux, It is the only used in making fine wines in Australia and California
4) Chenin Blanc - This is the only grape permitted in making the white wines of the Loire Valley, Vauvray, Sancerre, Sanvennieres, Pouilly Fume.
5) Gamay - Used for making the good red wines of Beaujolais: however, the same grape yields only ordinary wine the rest of France.
6) Grenache - Widely used in Provence, Lanquedoc and Spain, It is used in the rose' wines of Rhone Valley; such as Tavel.
7) Palomino - Developed around Jerez de la Frotera, Spain. This grape is the basis for the sherry made there and in other parts of the world.
8) Pinot Blanc - Grown widely in France, Germany and Italy, it produces dry white wine and i used in some Champagne.
9) Pinot Noir - Is the grape from which red burgundy is made. It is also used in the best of Champagne.
10) Riesling - One of the most widely used grapes in the world. It produces the great wines of the Rhine and the lesser wines of the balkan countries.
11) Semillon - This grape produces the classic dessert wines of Sauterne when over-ripe. In its normally ripened condition, this grape yields dry white wines, it is grown in the Graves district France.
12) Sauvignon Blanc - Cultivated in Bordeaux, this grape is also used in the dry white wines of Graves and the sweet wines of Sauterne.
13) Sylvaner - Cultivated from Alsace to Australia. from Chile to California, this abundant and fast-ripening grapes makes fine light white wines.
14) Traminer -Widely used in the Rhine, Alsace and the Italian Tyrol, It has a pronounced spicy aroma, both as a grapes and as a wine.
15) Zinfandel - Most widely planted of all red-wine grapes in California.
Natural Still Wine
Natural Still Wine
Natural Still Wine Means
Are sometimes referred to as table wine, and are basically the product of grape fermentation without addition of sugar or alcohol. Natural fermentation stops when is no more sugar to convert to alcohol or when the alcohol reaches 14% by volume. Thus, table wines may have as little as 7% alcohol but never more that 14% ( many table wines, however, are created by stopping fermentation by unnatural means, such as by heat, by adding sulfur dioxide, and by removing the yearst through sterile filtration) It comes in three colors: White, Red, Rose.
Gran Vina Sol
Chateauneuf du Pape
Chateau Las combes
Cote du Rhone
Beringer White Zinfandel
Sparkling wine means
Are considered the king of all beverages. Undergoes a second fermentation inside the bottles which it the sparkle of these wines, carbon dioxide, are formed, hence when the bottle is opened it effervesce, bubbles are produced the best example of this wine is champagne. The method of making Champagne was developed by a monk called Dom Perignon during 18th century. One of the very best Champagne is name after him.
Champagne - Queen among wines
Cuvee Cristal Roederer
Krug Grande Cuvee
Moet et Chandon
Pommery Brut Royal
Lanson Black Label
Sparkling wines produced from the region of Champagne they called Champagne. All sparkling wines produced outside Champagne called sparkling wines.
Fortified Wine Means
Are fortified with sugar or alcohol content these wines are made stronger by the addition of either these two ingredients (Brandy is added to wine to increase alcohol content). It contains 14% to 24% alcohol by volume.
Harvey's Bristol Cream
Aromatized Wine Means
Are wines that are aromatically flavored with the infusion of herbs, barks and peels in the wine to produce the aroma. The alcohol content is 15 1/2% to 20%
From the German word WERMUT (wormwood). A fortified red or white wine flavored with various herbs, barks, seeds, spices, etc. The principal aromatic agents consist of flowers of the shrup artemis a absinthium also known as wormwood (the famore toxic leaves of the same plant are used in making absinthe) The most manufactured aperitif wine is soaked in 40 or more aromatic herbs, fortified with spirits, pasteurized, refrigerated, and thoroughly filtered to give it a hardness that can with stand anything except extreme heat.
An extract of distilled spirits and herbs, flavored and slightly sweetened spirits used to give a distinctive tang to cocktails which might otherwise taste too mellow.
Distilled Wine and Beer
Spirits / Distilled Wines
Are alcoholic beverages containing a significant amount of distilled ethanel. The five major source of alcohol of spirits are grain, plant and fruit liquor, liqueur and bitters. Spirits made from grain include whiskey, vodka, grain neutral spirits and compounded liquors such as gin and aquavit. Good quality spirits contain 40% to 45% alcohol. They can be served straight, on the rock, highball, mixed with water, ice cold and as basis ingredients of a cocktail.
Two Types of Spirits
1) Liquor - unsweetened, high alcohol content beverages such:
2) Liqueur - Also known as cordial, flavored, usually sweet alcoholic beverages.
Amaretto - Almond-flavored liqueur from Italy
Baileys - Whiskey/mint-flavored from Ireland
Kahlua - Coffee-flavored from Mexico
Tia Maria - Coffee-flavored liqueur / Jamaica
Triple Sec - Orange-flavored
Type of Liquor
Is the spirits distilled from grapes wine and those distilled from fruits are called fruit brandy, It is aged in oak casks are usually bottled at 80 proof ( a measurement of alcoholic strength or content). Brandy is expensive because ten of barrel of wine is used in making one barrel of brandy.
Produced from the region of cognac they called cognac. All brandies produced outside cognac they called brandy. The different between cognac and brandy is the cognac can called brandy but brandy cannot called cognac and they are different processing method: The cognac is a product of double distillation and brandy outside cognac mostly are single distillation.
a brandy known for its smoothness and heady dry aroma, is produced only in the cognac region of France. Cognac, by the definition and by international law, is brandy produced from grapes grown in the district of Cognac.
By Law Only 8 Varieties are allowed:
1) Folle Blanc
2) St. Emillion
4) Blanc Rame
5) Jurancom Blanc
There are seven (7) geographical divisions, and therefore seven grades of Cognac. They are in order of quality.
1) Grande Champagne
2) Petite Champagne
4) Fins Bois
5) Bon Bois
6) Bois Ordinaires
7) Bois Communes
Only the first two, which are the best, will appear on a Cognac's label. Since Cognac is a blend, there can be no vintage years. However, most companies indicate the relative quality of Cognac is identified by stars or letters. The quality of Cognac is identified stars or letters marked on the bottle. As follows:
* ( 1 star ) ----- 3 years in cask
** ( 2 stars ) ---- 4 years in cask
*** ( 3 stars ) ---- 5 years in cask
**** ( 4 stars ) ---- 6 years in cask
*****( 5 stars ) ---- 7 years in cask
VO ---Very Old - 5-10 years
VSO - Very Special Old -10-15 years
VSOP-Very Special Old Pale-15-20 yrs
XO ---Extra Old - 20-years or more
Martell Cordon Blue
Is distilled from a fermented mash of grain(usually corn, rye, barley or wheat) and then aged in oak barrels. During the aging period whiskey obtain its characteristic amber color flavor and aroma. The major whiskey producing countries are: United State, Canada, Scotland, and Ireland.
American Whiskey Fall into 3 Major Categories
1) Straight whiskey
2) Light whiskey
3) Blended whiskey
Is distilled from corn, rye, barley or wheat(not blended with neutral grain spirits or any other whiskey) and aged in charred oak barrel for a minimum of two years. There are 4 major type of straight whiskey.
There are 4 Major type of Straight Whiskey:
1) Bourbon Whiskey
2) Tennessee Whisky
3) Rye Whiskey
4) Corn Whiskey
1) Bourbon Whiskey
Is distilled from a mash of grain containing not less than 51% corn and is normally aged in 4 years in new charred oak barrels. It is amber in color and full-bodied in flavor. When distilled in Kentucky it is usually referred to as Kentucky Straight Bourbon Whiskey. Bourbon is named for Bourbon Country in Kentucky where this type of whiskey originated. It is also produced in Illinois, Indiana, Ohio, Pennsylvania, Tennessee and Missouri.
Old Grand Dad
2) Tennessee Whiskey
Is called sour mash whiskey instead of bourbon, it is filtered through maple charcoal after distillation, which gives delicate smoothness and flavor. Sour mash is a spirit made from a regular sweet, mash brew mixed with some soured old mashed brew in a ratio of about 2 regular to one sour. The sour mash gives a heavier body and finer flavor to bourbon, lending it a bit of sweetness and delicacy. Most bourbon is sour mash, although their labels may not indicated it.
3) Rye Whiskey
Is distilled from a mash of grain containing not less than 51% rye and is much like bourbon in color but it is different in taste and heavier in flavor.
4) Corn Whiskey
is distilled from a mash of grain containing not less than 80% corn. Corn whiskey is commonly aged in re-used charred oak barrels.
Examples of Three Categories:
1) Bottle in Bonded Whiskey
is produced under united states government supervision. Though the government does not guarantee the quality of bonded whiskey, it does require that the whiskey be at least 4 years old, that it be bottled at 100 proof. That it be produced in one distilling by the same distiller and it be sorted and bottled at bonded warehouse under government supervision.
2) Light Whiskey
Is a new type of American whiskey which is produced at between 160 proof and 189 proofs and stored in used charred oak containers for a minimum of 4 years, Significant characteristic are the lightness of Flavor and smoothness of taste color, which may vary from clear to amber, is not significant.
3) Blended Whiskey
Is a blend of one or more straight whiskies and neutral grain spirits containing at least 20% or more straight whiskey bottle at not less than 80 proofs.
1) Kentucky Whiskey a Blend - Blended whiskey in which all straight bottled whiskies are distilled in Kentucky.
2) A Blend of Straight Whiskies - occurs when two or more straight whiskies are blended together to the exclusion of neutral grain spirits.
3) American Blended Light Whiskey - is a new American whiskey category consisting of less than 20% straight whiskies, at 100 proof and 80% of American light whiskey.
Blended whiskies usually distilled from rye, corn and barley. Produced only in Canada, under government supervision. Most of the Canadian whiskey sold in this country is at least 4 years old. Canadian whiskey is 80 proof and is lighter bodied than American whiskey.
Is produced only in Scotland. All scotch blends contain malt whiskey grain whiskey ( similar to American grain neutral spirits) Scotch distinctive smoky flavor comes from drying malted barley over peat fires. All the scotch imported into this country is at least 4 years old and is usually 80 or 86 proof. Scotch sold in the rest of the world is almost 80 proof. It has 2 kinds:
Two (2) Kinds of Scotch Whiskey
1) Malt Scotch
2) Grain Scotch.
1) Malt Scotch
Is made from 100% barley malt. The greater amount of malt gives it a heaver flavor.
2) Grain Scotch
Is made from malt combined with unmalted barley and corn. It is lighter or more delicate than malt scotch.
Is produced only in Ireland. Like scotch, it is a blended whisky containing both barleys malt whiskies and grain whiskies. Unlike scotch, however, the malt is dried in coal fired kilns and the aroma of their fires does not reach the malt, Irish whiskey is heaver and more full-bodied than scotch and is usually 86 proof.
Is distilled from the fermented juice of sugar cane, cane syrup and molasses at less than 190 proofs (160 proof New England Rum) and bottled not less than 80 proofs. It is aged in uncharred barrels where it picks up very little coloring: Dark rums often have caramel added to them for color. Most rum are blends of several aged rums, ranging from heavy, pungent type to light, brandy like varieties selected for special aroma flavor and odor.
1) Light Bodied Rums - dry with only a very slight molasses flavor, available in 2 varieties, white and gold label (or Light and dark), the gold or dark is a little bit sweeter with a more pronounced taste.
2) Heavy Bodied Rums - darker and sweeter and has a pungent bouquet, body and flavor, these rums are distilled by a different and slower fermentation process which allows more time for a fuller, richer molasses like body to developed
Distilled from grain and receives its flavor and aroma from junifer berries and other aromatics such as coriander, orris, lemon peel, etc, It is colorless, but some brands may have a golden color because of the aging process in the barrels. Every gin producer has its own special recipes. Gin sold around the world at 80 proofs is bottled in this country at proof varying from 80 to 94 proofs.
1) Dry Gin - merely signifies that the lacks sweetness
2) Vacuum Distilled Gin - distilled in a glass lined vacuum still at low 90 degree Fahrenheit capturing only the light, volantile flavor and aroma without the bitters found in some gins.
3) London Dry Gin - originated in England and now considered as generic term and may appear on American made gins as well dry gin from England are inclined to be little heaver bodied.
4) Golden Gin - dry gin aged in wood where it acquired its golden color.
5) Holland, Geneva or Schiedam Gins - are importanted from Holland, where gin originated and are highly flavored and rich in aromatic oils, They do not mix well with other ingredients in cocktails.
6) Old Tom Gin - is an English gin that has been sweetened with sugar syrup. Is a sweet gin usually flavored with orange, lemon or mint.
most versatile of all alcoholic beverages, highly refined and filtered liquor distilled at or above 190 proof, bottled at not less than 110 proof. It was originally made in Russia, from potatoes, but in the U.S , it is usually distilled from grain primary corn and wheat. The subtle differences between various vodka result from the types of grain used and the distilling and filtering processes employed. Most American vodka are filtered through activated charcoal. Is not aged, it is colorless and virtually tasteless and odorless.
1) Flavored Vodka - An American originated product. Excellent straight or in mixed drinks, it has been sweetened and flavor, usually with orange, lemon, lime mint, or grape. It is usually bottled at 70 proofs.
2) Flavored Vodka - a polish vodka in which a bit of special "buffalo" grass is steeped. This European grass gives the vodka a light yellow color and a slight aromatic bouquet, it can be made at home by buying buffalo grass from an herb company and it in vodka.
Is the national drink of Mexico, distilled from the fermented sap of century plant, a type of cactus ( Maguey or Mescal Plant ).
Made from wheat, potatoes and various spices, distilled in the scandinavian countries mainly Denmark and Sweden. It is serve very cold.
Made by distilling fermented rice, plant shoots and molasses. The main producing countries are Indonesia, china, and South America.
Also known as cordials, are compounded spirits flavored in various ways, it is drink based on a spirits or fine alcohol with added sugar syrup and aromatic substances. ( fruits, plants, flowers ) which give its characteristic taste. The preparation generally consists of simply mixing the ingredients and allowing them to stand. It is produced mainly in France and Holland.
Cointreau - France. Flavor of orange rind.
Curacao - Flavor of orange
(Note: Please see on type of spirits above)
Is a brewed and fermented beverage made from malt barley and other starchy cereals flavor with hops. Beer is the generic embracing all malt beverages.
Type of beer
1) Stout - a brew similar to porter but got its name by being more "stout" that is higher in alcohol content that porter. It is fermented and has a dark color, acquired from roasted unmalted barley, It has more of a hoppy taste than either porter or ale. It has 2 kinds: Dry and Sweet stout.
2) Dark Beer - has a rich and creamy taste which has a dark color and pronounced flavor from malt sprouts roasted at high temperatures.
3) Lager Beer - bottom fermented brew, bright, clear, light bodied sparkling beer pilsner is a term used universally on light labeled beer, these are bright, light lagered beer.
4) Pasteurized Beer - beer have under gone pasteurization ( exposing them to 140 degree to 150 F / 160 degree F. in order top kill bacteria which cause spoilage) before these are packaged.
Can be distinguished from ordinary wines by their sweeter taste and their higher alcoholic content. These wines come from southern countries such as Portugal, Spain, Italy, Greece, Hungary, and Southern France.
Type of Dessert Wines
Is a sweet wine from Portugal, which can also be taken as an aperitif and used in the preparation of many foods.
Is drier and stronger and is fortified with spirit. A true sherry may only come from the Jerez area of Southern Spain.
Aromatized wines that stimulates the appetite under 40 proof thrist quenching and refreshing drink taken before meals to improve the appetite or to stimulate the appetite.
Types of Aperitifs
1) Vermouth- is made on the basis of a sweet or dry wine in which selection of aromatic herb is infused. Its alcohol content is from 16% to 18%.
2) Bitters- are wine based drinks, in the same way as vermouths. Various plant and roots are steeped, noted for their tonic and stimulant properties. Its alcohol content is 17% to 30%.
3) Anises- are aniseed based drinks used in place of absinthe, which is now forbidden. The alcohol content is 45% and this should be stated on the label. These are always served w/ very cold water.
Bar Set Up
Speed Rack (Well) Sample of Bar Set Up
Speed Rack (Well) Sample of Bar Set Up
When preparing your bar for operations you have to arrange all items in order, to avoid delay in preparing drinks. There is no standard rules written on how to arrange all bottles, but in my experience and most bartender are using the system to be able to make drinks past and easy. If you are two or more bartender in the bar area, make sure that you explain the bottle arrangement.
Speed Rack (Well)
The speed rack (well) is located always in front of the ice. This is either one or two shelves. When using a double rack (well) your top shelves is always the area where you place your house pouring brands from right to left (vodka, gin, rum, tequila, triple sec, scotch whiskey, bourbon whiskey, brandy or cognac and vermouth sweet and dry; and the lower shelve is the area where you place your other pouring brands that you need in the operations and sellable.
Bar Set Up
Speed Rack (Well) Top Shelve - Arrange the bottles from right to left
5) Triple Sec
6) Scotch Whiskey
7) Bourbon Whiskey
8) Brandy or Cognac
9) Vermouth Sweet and Dry
10) Angostura Bitters
11) Grenadine Syrup
12) Rose’s Lime Juice´
13) Lemon Juice
14) Simple Syrup (2 sugar> 1 water)
Speed Rack (Well) Lower Shelve - Arrange the bottles from right to left.
2) Canadian Whiskey
3) Citrus Flavored Vodka
4) Russian Vodka
5) Single Malt Scotch
6) Spanish Brandy
7) Whiskey – Blended and Irish
8) Blue Curacao
11) Tia Maria
12) Peach Schnapps
13) Crème de Menthe Green
Bar Rail - Other Spirits
Is located on the bar top in front of your mixing station and you can also display all kind of premium spirits.
Amaretto - Almond-flavored liqueur/Italy
Baileys - Whiskey/mint-flavored/Ireland
Blue Curacao - Orange-flavored
Creme de Cacao - Chocolate/vanilla/France
Creme de Menthe - Mint-flavored/France
Grand Marnier - Orange/Brandy/France
Kahlua - Coffee-flavored from Mexico
Tia Maria - Coffee-flavored/Jamaica
Triple Sec - Orange-flavored
Abricotine - Apricot/brandy-flavored/France
Advocaat - Egg.Sugar.Brandy/Holland
Anisette - Anise/France,Italy,Spain
Apricot Brandy - Apricot-flavored
B&B -Mix of Benedictine/brandy,France
Benedictine - Herb-flavored liqueur/France
Blackberry Brandy - Blackberry-flavored
Chambord - Raspberry-flavored/France
Chartreuse - Herb-flavored from France
Cherry Brandy - Cherry-flavored/Denmark
Cointreau - Orange-flavored liqueur/France
Creme de Banana - Banana-flavored
Creme de Cassis - Black currants/France
Creme de Noyaux -Almond-flavored/France
Creme de Vanille -Vanilla/France, Holland
Drambuie - Scotch,herbal,honey/Scotland
Florenza - Hazelnuts-flavored from Italy
Frangelico - Hazelnut-flavored liqueur, Italy
Galliano - Herb- yellow liqueur/Italy
Goldwasser - Herbal-flavored/Germany
Irish Mist - Whiskey-liqueur/Ireland
Keuck - Coffee-flavored liqueur/Turkish
Kirsch - Cherry-flavored from Alsace
Kummel - Caraway-flavored/Germany
Malibu - Coconut/rum-flavored/USA
Maraschino Liqueur - Maraschino/ Italy
Midori - Honeydew melon/Japan
Monin - Lime-flavored liqueur/France
Ouzo - Anise-flavored liqueur/Greece
Pasha - Coffee-flavored liqueur/Turkish
Peach Brandy - Peach-flavored liqueur
Peppermint Schnapps -Peppermint/Germany
Peter Heering - Cherry-liqueur/Denmark
Prunelle - Plum-flavored liqueur/France
Rumple Minthz - Peppermint/Germany
Sabra - Orange and chocolate/Israel
Sambuca - Liquorice/neutral spirits, Italy
Sloe Gin - Sloeberries-flavored
Southern Comport - Peaches-flavored/USA
Vandermint - Chocolate & mint/Netherland
Yukon Jack - Strong,amber-colored/Canada
Bar Fridge and Beer Coolers
Bar fridges and beer coolers
Are located behind the bar. Bar fridges are used for alcoholic, Non-alcoholic beverages and other things, such as juices, milk, cream, garnishes, white wine, blush wines, rose wine, beer, champagne, sherry wine and other items to be kept cold.
Are for special beer and domestic beers. Beer coolers are used for storage and keeping the beer cold. Make sure that all imported beers are separate from domestic beers. You can use also for cocktail glass and beer mug glass cooling.
Wine and fortified wines
Red Wine - young wine
Vermouth - Medium, Sweet & Dry
Fresh Lemon Juice
Fresh Lime Juice
Sweet and Sour Mix
Condiments and Garnishes List
Is an edible substance that are added to cocktails to enhance its flavor.
Angostura aromatic Bitters
Ground Black Pepper
Rose's Lime Juice
Lea & Perins Worcestershire Sauce
Bar Equipment Guide
Bar Peeler - Twist
Bar Tray - Round
Blender Machine or Electric Shaker
Boston Shaker - 2 pcs
Hawthorne Cocktail Strainer
ProStrainer Double Strainer
Juice Hand Squeezer
Standard Shaker (3 pcs shaker)
Coffee Creamer Pot
Mint Julep Cup
Brandy Inhaler Glass
Brandy Snifter Glass
Grappa Special Glass
Irish Coffee Glass
Margarita Glass/ Coupettee
Old Fashioned Glass
Poco Grande Glass
Bar Cost Sample
Bar Cost Sample
You can use these formulas for any bar business. when preparing the bar cost, collect all daily bar receipts
for the whole week/ month.
Bar Cost Summary Report
Figure - 1
Bar Cost Transaction Report
Description Liquor Wine Beer Total
Open. Invty 100 50 200 350
Deliveries 200 100 150 450
Consumption 200 50 100 350
Closing Invty 100 100 250 450
Bar Sales 1.000 200 450 1.650
Bar Cost 20% 25% 22% 21.21%
Figure - 2
Bar Cost Summary Report
Opening Bar Invty. in Cost Price 350
Beverage Deliveries in Cost Price 450
Bar Consumpt in Cost Price 350
Closing Bar Inventory in Cost Price 450
Total Sales in Selling Price 1,650
Bar Cost 21.21%
Figure - 3
Bar Consumption / Bar Sales = Bar Cost
Total Bar Consumpt in Cost Price 350
Total Sales in Selling Price 1,650
Bar Cost is 21.21%
Figure - 4
Bar Cost for the month is 21.21%
MENU COSTING SAMPLE
MENU COSTING SAMPLE
Note: Before you start the menu costing you must have completed information on all products generated on the menu like: measurement for every spirits/alcoholic beverages /wines/ sodas/juices/beers etc.
45 ml Tequila Silver 0.50
20 ml Triple Sec Liqueur 0.25
45 ml Lemon Juice 0.15
Total menu in cost price 1,00
Preparing menu or selling price:
Beverage Menu in cost price 1.00
Beverage Markup 20%
Marketing flow 25%
Given Percentage 100%
$1.00 X 20 X 25 / 100 = Selling Price
$1.00 X 20 = 20
20 X 25 = 500
500 / 100 = $5.00
Selling Price is $5.00
Bar Cost Sample Tips;
Cocktail Cost / Selling Price = Bar Cost
$1.00 / $5.00 = 20%
Bar Cost is 20%
a) When you making cocktails menus you have to study the location then you can adjust your beverage mark up and your marketing flow. Marketing flow is designing for low and high price of the product in the market.
b) The Standard Markup of Beverage is 19% to 25%, and marketing flow are defending against the feasibility study of your business, The Given % of 100 percent is designed to get your selling price in the right direction. This technique was always used in the five star hotels
c) You can use the formulas for actual bar operations; just adjust what is the best for your business selling prices.
d) In actual bar operations, i am not agreeing to use direct percentages of the selling price likes times 500% or more, because, you cannot control the marketing flow of the market.
e) By using formulas you can make menu planning for every 3 month or up to 6 months without losing business.
How to Control Bar Costs
Bar owner's are looking for solution on how to control bar costs and they can't find effective information from the internet contents, "because, most of the contents are only stories or hearsay in the bar operations, without specific guide to help them to the problem. Here, I like to share some points to help peoples who want to learn about bar costs. This content will help you step by step on how to control your bar cost in your bar business (Take note: Controlling cost of bar business such as: labor costs, food costs, operating expenses, repair and maintenance costs are not included)
Bar Cost Control
Bar Cost Control - 1 ... Recommended for big bar business
Bar Cost Control - 2 ... Recommended for small bar business
- Daily bar physical inventory against inventory record after bar operations.(bartender and cost controller daily job)
- Set-up a bar rules and regulations that bartender or all bartenders are responsible to pay all missing bar stocks at the end of the day.
- Strictly implemented that no register drink order, no drink.
- No packet to all bar staffs uniform.
- Provides two set of bar keys for every bar outlet , one for bartender and one for the bar manager.
- Bar Manager is not allowed to enter inside the bar without bartender or cost controller.
- Provides complete padlock to all bar doors, shelves, fridges and cabinets
- Bar outlet is totally locked after operations with complete inspection of bar manager.
- Hired one cost controller only for bar cost control.
Bar Cost Control - 3 ... Recommended for small bar business
- Hired one bar cashier purposely for daily bar operations.
- Nobody can touch the cash register including the bar manager or the owner's, only the bar cashier is allowed.
- Strictly implemented that no register drink order, no drink.
- Bartender is not allowed to make a drink with free pouring style, all drinks prepared must be measured with the set standard
- No packet to all bar staffs uniform
Step - 1 ... Office Work
- Task - 1 - Purchase Order Cost
- Task - 2 - Inventory Cost
- Task - 3 - Menu Costing
- Task - 4 - Selling Price
- Task - 5 - Beverage Markup
- Task - 6 - Beverage Marketing Flow
- Task - 7 - Given Percentage
- Task - 8 - Target Bar Cost
- Task - 9 - Target Gross Profit Margin Percentage
- Task - 10 - Bar Cost Report
- Task - 11 - Bar Management
- All discounted sales, compliments and owner's consumptions must be recorded as regular sales and noted to the monthly income statement and trial balance.
- When making cocktail menu, you must study location and adjust beverage mark up and marketing flow. Marketing flow is a percentage for low and high price of the product in the market.
- The standard markup of beverage is 19% to 25%, and marketing flow is defending against the feasibility study of your business, Given Percentage is a percentage of 100 percent to be used as calculation/ deviation to get your selling price in the right direction.
- You can use this formulas for actual bar operations; just adjust the best for your business selling prices.
- Direct percentage caculation of the selling price likes times 500% or more is not recommended, "because, you can't control the marketing flow of the market daily/weekly and monthly
- By using this formulas you can make menu planning for every 3 month or up to 6 months without losing business.
- Drinks 100 120 140 160 180 200
- 1 .04 .03 .02 .01 .01 .01
- 2 .08 .05 .04 .03 .03 .02
- 3 .11 .08 .07 .06 .05 .04
- 4 .15 .12 .09 .08 .07 .06
- 5 .19 .14 .12 .10 .09 .08
- 6 .23 .17 .15 .13 .11 .10
- 7 .26 .20 .17 .15 .13 .12
- 8 .30 .24 .20 .17 .15 .14
- 9 .34 .27 .23 .20 .17 .15
- 10 .38 .25 .22 .19 .19. .17
- To have some knowledge on how to get the alcoholic content of every bottle of liquor, liqueur and wines please find
- One bottle of JW Red Label - 1 litter with 40% vol.
- 40% vol X 2 = 80% alcoholic content in one bottle of JW Red Label - 1 litter
- For every one bottle of JW Red Label - 1 litter (1,000 ml) Approximate with 20 shots of 50 ml per shot
- 1,000 ml / 50 ml = 20 shots
- 80% alcoholic content / 20 shots = .04 Approximate Blood Alcohol % per shot of JW Red Label
- 04 Approximate Blood Alcohol % per shot of JW Red Label
- The computation is the same to all other spirits and wines, just follow the guides and you can get the Approximate
- All wines and spirits and all alcoholic beverage have alcoholic % vol, when you check the vol of alcoholic beverage always multiply by 2 and you can get the whole alcoholic content of the one bottle, can or what ever measurements of the beverage.
Bar Measurements Guide
By using milliliters or ML in the cocktail recipe
is the most perfect guide in cocktail making and easy to control the beverage cost, bar inventory and financial report.
Eight (8) Prepared Measurement Guide
1) Standard Jiggers Measurements Guide
Ounces Milliliters Centiliters
Item OZ. ML Rounded CL
Jigger 2 59.14 60 6.0
Jigger 1 1/2 44.36 45 4.5
Jigger 1 29.57 30 3.0
Jigger 3/4 22.18 25 2.5
2) Bottle of Liquor, Liqueur and Spirits approximate shots
Bottle 25 ml 30 ml 45 ml 60 ml
200 ml 8 6 4 3
375 ml 15 12 8 6
700 ml 28 23 15 11
750 ml 30 25 16 12
1000ml 40 33 22 16
3) Standard Liquor, Liqueur, Wines, Champagne and Spirits bottle Size
Ounces Milliliters Centiliters
Bottle OZ ML CL
Miniature 1.7 50 5
Half Pint 6.8 200 20
Pint 12.7 375 37.5
Pints 125 23.66 700 70
Fifth 25.36 750 75
Liter 33.8 1000 100
4) Keg Conversion and approximate number of glasses
Beer Barrel Gallons Ounces Liters Glasses Glasses per Keg
1/2 Barrel 15.5 gallon 1,983 oz 58.66 liters 12 oz per glass 165 glasses per 1/2 Keg
1/4 Barrel 7.75 gallon 991 oz 29.30 liters 12 oz per glass 82 glasses per 1/4 Keg
1/6 Barrel 5.16 gallon 660 oz 19.53 liters 12 oz per glass 55 glasses per 1/6 Keg
5) Bartender Common Measurement Conversion Guide
1 Liter 1000 ml, 100 cl
100 cl 1000 ml
Cup 240 ml
Dash 0.9 ml
Gallon 3.8 liter
Pony 29.57 ml
Part 15 ml, 30 ml or more
Part Any amount you want
Float 5 ml to 10 ml or layer
Shot 25ml, 30ml,45ml,60ml
Splash 3.7 ml
Tablespoon 11.1 ml
Teaspoon 3.6 ml
6) Cocktail Glass Sizes Guide
Milliliters or Ounces
Item ML OR OZ
Old Fashioned 250 0r 8
Old Fashioned 300 0r 10.6
Highball Glass 350 0r 11
Margarita Glass 270 0r 9
Champagne Flute 200 0r 7
Martini Glass 250 0r 8
Shot Glass 50 0r 1.7
Wine Glass 250 0r 8
Brandy Glass 350 0r 11
Pilsner Glass 400 0r 13.5
Beer Mug 300 0r 10
Sherry Glass 200 0r 7
Hurricane Glass 300 0r 10
Poco Grande Gls. 390 0r 13.7
7) Conversions Party Planning Guide
Item Size Serving
Wine 750ml 6 gls (125ml/gls)
Liquor 750ml 25 shots(30ml/sht)
Champagne 750ml 6 gls(125 ml/gls)
Juices 1000ml 6 gls(166 ml/gls)
Sodas 2 liters 12 gls (166ml/gls)
Keg of Beer 1/2 barrel 165 gls(12oz/gls)
Keg of Beer 1/4 barrel 82 gls (12 oz/gls)
Keg of Beer 1/6 barrel 55 gls (12 oz/gls)
8) Standard Drinks Measurements Guide
Bottle of Beer 375 ml
Can of Beer 375 ml
Carton of Beer 24 x 375 ml
Wine Standard Serving 100 ml
Wine Restaurant Serving 150 ml
Port and Sherry Serving 60 ml
Wine in Cask (Carton) 4 liters
Wine in Cask (Carton) 2 liters
Port in Cask ( Carton) 2 liters
United State Public Health Rules
It is the creation and maintenance of healthful or hygiene conditions.
Acceptable norm or quality of a product of service
What does U.S.P.H. means? It stands for
U - United
S - States
P - Public
H - Health
What are U.S.P.H. standard?
These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purposes of safeguarding the health of the public.
Who sets regulates these standard and prevention.
Center for disease control
Who should follow these standards?
All Crewmembers/ Hotel employee
Among crew members/ Hotel Employee always
In the U.S: water, and other areas covered by treaties or agreements with other nation or territories.
Why is compliance to U.S.P.H standard important?
To protect the health of customers and the employee.
How U.S.P.H standards are implemented by employee
Sanitation and hygiene must start with the employee
To improve health
Eat well balance meals
Drink sufficient amount of water daily
Bathe daily and apply deodorant
Brush teeth regularly, Use mouth wash
Keep hair clean and maintain a neat hairstyle
Wear clothes that fit well
Keep your fingernails clean or well-manicured
Wear shoes that fit well
Be clean-shaved daily
Always wash hand. Wash hand for at least 20 seconds:
Starting your duty
Handling raw or ready eat food
Using the toilet
Handling raw food
Handling soiled dishes/ glassware
Touching your hair, nose or mouth
Handling anything something dirty.
The Three Bucket System
The Three Bucket System
This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.
1) For example, one bucket with water and soap/ detergent, is used only for this purpose and will not be used for rinsing or sanitizing.
2) Another bucket with water only, will be used solely for this purpose.
A third bucket:
3) Containing water and a sanitizing solution shall be used for sanitizing only.
There are color-coded for the purpose of easy recognition and minimizing mistakes.
The red bucket may be assigned for washing, white for rinsing and gray for sanitizing.
The liquid are changed frequently so as to maintain the consistency of the solutions.
A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness.
The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks.
Washing - Red Mark
Rinsing - White Mark
Sanitizing - Gray Mark
Important points to three bucket system
a) The main task done in this system are:
Washing with water and soap/ detergent
Rinsing with water
Sanitizing with water and sanitizing agent
b) The use of a different bucket for each task. This will also include a different sponge or mop for each particular task
c) Color code the bucket for easy recognition so as to minimize mistakes
d) This system includes the use of a separate sink for each different task.
e) Hot/ cold water is used depending on what is being cleared for utensil or other food handling tools use hot water. The temperature will defend on the company standards.
f) Allowable sanitizing solutions are
5% solution household bleach: one oz. for four gallon of water or 100 parts chlorine to one million parts water.
5% solution quaternary compounds: two oz. for four gallon of water
g) Change solution often to maintain consistency
h) Use Litmus paper to check sanitizing solution. If paper turns blue, it is okay. If grey, it lack concentration needs to be replaced
I) After sanitizing, drip and air dry or place in dryer
j) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and will negative whatever sanitation process you had made sure. This technique may make your glasses look sparkling clean. But are they sanitized?
How Other U.S.P.H. Standard Applied in Beverage
Ready to eat food - Handle with gloves
Ready to use garnish - Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath.
All food items - Stored away from detergents and chemicals
Fresh Fruits - Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry
Ice - Handle with ice scoop or tongs. Placed in covered Lexan boxes when in use or being transported.
Ice bin - When it is suspected to contain broken glass, empty ice bin, wash, rish and sanitized before using again.
Containers - Wash, rinse and sanitized and air dry before refilling.
Utensils and glasses - Wash, rinse and sanitized and air dry before using.
Glasses - Held at 3rd lower part or stem.
Speed Pourers - Soaked in hot chlorinated water before washing ( Once a week)
Blender - Dismantle, wash, rinse and sanitized and dry ( End of the shift)
Cutting boards - Wash, rinse and sanitized and dry ( End of the shift)
Soda equipment - Wash, rinse and sanitized and dry. ( Closing time)
Opened Cans - Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater that the current date.
Beers and sodas - Stored away from floor in stainless steel pallets and away from entrance and doors.
U.S.P.H. Standard Applied in Beverage - Part 2
Ice machine - Wash, rinse and sanitized twice a week. All ice scoops must be on retractor and installed outside the machine. Gaskets must be clean.
Refrigerators - Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.
Hand wash sinks - Provide with, splash sides if near working area. Paper towel holder and towels. Nail scrubber, soap dispenser with soap.
Cleaning materials - Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.
Glass washing machine - Change water frequently, Dismantle, unclog nozzle and wash, rinse and sanitized and dry at the end of the day. Descale twice a week. Take temperature of wash water TWP times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during.
Machines - Washes. (yellow no soap; orange-right level, red much soap)
General cleaning - All floors are swept, cleaned and mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage can and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.
Waste disposal - Separate and covered garbage bins for wet, paper, and plastic ( burnable), and glass, bottle and cans
Cocktails Party Drinks Set Menu
Cocktail Party Drinks - 100 Persons
Person: 100 Paxes
Is an informal and semiformal social gathering generally featuring mixed drinks, alcoholic and non-alcoholic beverages with a variety of finger foods, cheeses and light snacks. The drinks menu is, its defends against the budget of the company or group. Pleased see below suggestion drinks menus:
Type of Party : Cocktail Party
Total Pax. 100 paxes
Venue: cocktails bar
Dress Code: Informal
Budget: 5 dollar's per guest
In charge: 1 bartender and 3 bar server
Time: 7:00 pm to 8:45 pm
1) To prepare the cost of the party you need the budget allocated to every guest then, you can start to order all beverages needs not exceeding from the budget. Here some point to understand how to prepare the menu.
2) You can use this menu planning samples of a guide to your future cocktail party, is a perfectly accurate in costing, quantity and prices, you can change all drinks and number of persons, but system is still the same as writing, to make sure that you cannot over spending in your party.
3) If you have cocktail party for less than or morethan 100 paxes, you can use this as a guide just devide and multiply by 100 paxes and you can get the accurate cost and beverage stocks that you need to purchase.
For cocktail party full bar you need sufficient amount of the various liquors and mixers, nothing to worry just use the regular bar stocking systems of 1 inside the bar and 2 reserved in the bar back cabinet. except for wines, beers and champagne, if you have a champagne toast you need more champagne. one bottle of champagne is 6 regular champagne flute glass, but in champagne toast you can set 12 glasses for every bottle of champagne. Here the full bar beverage stock to be purchase as follows:
1) Budgets drinks for every guest - 5 dollars
2) 10 % Budget Pluses and Minus Reserve - 0.50 dollars (This system of 10% can only implement from cruise ship, hotels, bar and restaurant, but for private gathering is not recommended, its defends against the party host, if she or he wants to spend more than a budget. At home or in the office, more drink's left over a waste of money. The host needs to plan carefully the drinks party.
To perfectly create a drink menu plan, here the points:
1) For every person approximately minimum blood alcohol level 0.04 and maximum of 0.08, which means, consumes of minimum 2 drinks and maximum of 3 drinks of alcoholic beverages. Minimum of 1 hour of maximum of more or less 2 hours
2) 3 drinks times 100 people are equal to 300 drinks
3) 300 drinks will allocate to approximately 50% cocktails and 25% wines and 25% sodas and juices.
4) Total Expected Guest is 100 Paxes
5) 5 dollars budgets per pax times 100 paxes is equal to 500 dollars, the budget is 500 dollars
6) 500 dollars party budgets divided into 300 drinks are equal to 1.66666667 for every drink.
7) 50% of 300 drinks are equal to 150 drinks times 1.66666667 dollars are equal to 250 dollars --- for Cocktails drinks 250 dollars
8) 25% of 300 drinks are equal to 75 drinks times 1.66666667 dollars are equal to 125 dollars.--- For Wines and champagne 125 dollars
9) 25% of 300 drinks are equal to 75 drink times 1.66666667 dollars are equal to 125 dollars --- for sodas, juices, beers 125 dollar's
10) Assuming you is placing the beverage order for the amount of 500 dollars with the allocation of the following:
1) Wines and Champagne 125
2) Cocktails 250
3) Sodas, Juices and Beers 125
Total Cocktail Budget Allocated 500
Cocktail Party Drinks Menu
1) Wines and Champagne Budget is 125 dollars
a) Total wines and champagne budget is 125 dollars divided by 2 is equal to 62.50 dollars
b) 50% of budgets are for champagne and 50 % for white wines, rose and red wine
c) Champagne budget is 62.50 dollars
d) White wine, rose and red wine budget is 62.50 Dollars
e) Wines --- 62.50 divide 5 items are equal to 12.50 dollars budgets for every wine brand
f) Champagne and Sparkling wine---62.50 divided by 2 items is equal to 31.25 dollars for every champagne or sparkling wine brand.
2) Cocktails Budget is 250 dollars
Total cocktails budgets of 250 divided by 11 items are equal to 22.7272727 dollars budgets per cocktail.
3) Sodas, Juices and beer budget is 125
Total sodas, juices and beers budget is 125 divided by 11 items is equal to 11.3636364 budgets per item brand.
Assuming the price of every wine is 2.50 dollars and sparkling wine 10 dollars and champagne is 31.25
1) Champagne and Wine Purchase Requisition Summary
Item Price Qty Price
a) White Wine 2.50 /bottle 10 25.00
b) Red Wine 2.50 /bottle 10 25.00
c) Rose Wine 2.50 /bottle 5 12.50
d) Sparkling Wine 10.42 /bottle 3 31.25
e) Champagne 31.25 /bottle 1 31.25
Total Purchase Requisition 125.00
Assuming that the price of every cocktail is 1.03 dollar
2) Cocktails Purchase Requisition Summary
Item Price Qty Price
a) Whiskey Sour 1.03 /cocktail 22 22.73
b) Manhattan 1.03 /cocktail 22 22.73
c) Dry Martini 1.03 /cocktail 22 22.73
d) Gibson 1.03 /cocktail 22 22.73
e) Tom Collins 1.03 /cocktail 22 22.73
f) Old Fashioned 1.03 /cocktail 22 22.73
g) Kamikaze 1.03 /cocktail 22 22.73
h) Gin & Tonic 1.03 /cocktail 22 22.73
i) Vodka Tonic 1.03 /cocktail 22 22.73
j) Screwdriver 1.03 /cocktail 22 22.73
k) Rum Coke 1.03 /cocktail 22 22.73
Total Purchase Requisition 250.00
Assuming that all Juices and beers prices are 1.13 dollars per item
3) Sodas, Juices and Beers Purchase Requisition Summary
Item Price Qty Price
a) Beers 1.13 /can 10 11.36
b) Fruit Punch 1.13 /pack 10 11.36
c) Orange Juice 1.13 /pack 10 11.36
d) P/apple Juice 1.13 /pack 10 11.36
e) Cranberry J 1.13 /pack 10 11.36
f) Coca Cola 1.13 /pack 10 11.36
g) Fanta 1.13 /pack 10 11.36
h) Sprite 1.13 /pack 10 11.36
i) Soda Water 1.13 /pack 10 11.36
j) Tonic Water 1.13 /pack 10 11.36
k) Mineral Water 1.13 /pack 10 11.36
Total Purchase Requisition 125.00
This is only a guide, cocktails, sodas, juices and beers can change. The important is you know already what is the system on how is to prepare and when to start planning for cocktail party. Hoping that can help you in the future.
Cocktail Party beverage approximate purchase order guide
Item Unit Qty
1) White wine Btl 5
2) Rose Wine Btl 5
3) Red Wine Btl 5
4) Sparkling Wine Btl 3
5) Champagne Btl 1
6) Whiskey Sour Gls 22
7) Manhattan Gls 22
8) Dry Martini Gls 22
9) Gibson Gls 22
10) Tom Collins Gls 22
11) Old Fashioned Gls 22
12) Kamikaze Gls 22
13) Gin & Tonic Gls 22
14) Vodka Tonic Gls 22
15) Screwdriver Gls 22
16) Rum/ Coke Gls 22
17) Beers Gls 10
18) Fruit Punch Gls 10
19) Orange Juice Gls 10
20) P/apple Juice Gls 10
21) Cranberry J Gls 10
22) Coca Cola Gls 10
23) Fanta Gls 10
24) Sprite Gls 10
25) Soda Water Gls 10
26) Tonic Water Gls 10
27) Mineral Water Gls 10
Cocktail By Based
Cocktail By Color
Cocktail By Type
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