Bartender Learner Guide - protrain.hs.llnwd.net...Bartender Learner Guide Page 2 of 32 The Bartender 00:45 Overview *Introduction from Kim Spence, our resident Sommelier, Mixologist,

Bartender

Learner Guide Version 1.2

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Bartender Learner Guide

Page 2 of 32

The Bartender

00:45

Overview

*Introduction from Kim Spence, our resident Sommelier, Mixologist, Barman*

I thought that working as a barman would be a fun, a great way to make some money, but I didn’t consider it a career. I

was sure that this was a trade people outgrew. I mean, who would want to work in the liquor industry their entire life? At

some point I would have to grow up and get a real job. Wouldn’t I?

There were just so many aspects of the job that I loved. I was working with ingredients created by masters; people that

had dedicated their lives and generations to making something special. Every time I picked up a great bottle I felt

honoured to pour it. I was able to hone techniques – the basics of bartending – while making it look effortless.

I tend to throw myself into things no matter what I do, so I started reading about wine, beer, liquor and spirits; I realized

that this industry isn’t new and is certainly not a passing fad. For centuries people have not only dedicated lives, but

created dynasties, in the pursuit of alcohol. Alcohol has been with us for as long as we have been human. It’s in our DNA

for us to bond, unwind and to alter our state of consciousness. It was in my DNA to share this story.

As a barman, I loved to know I was the centre of knowledge, the centre for passion of product, the centre for theatre, and

most importantly, the centre of hospitality. I found ways of making sure that my seats were in fact the best seats in the

house. Every guest got a personalized experience, not everyone wants dinner and a show, but everyone who sat at the

bar had a reason to come back. Maybe it was the fastest drinks in the house, maybe it was the micro beer and wine

seminars, maybe it was the story telling, or the feeling of being ‘in the know’.

This is why I do what I do. It’s the passion for the product, the history, and the connection with another person to make

them feel special.

Through this training, you will get the benefit of all of those who came before you in the art of the bar.

The Bartender’s Fraternity/ Sisterhood

You are part of our team, but you are also part of something bigger; a network of bartenders that span the globe. First

and foremost we are all students of the craft and open to learning from as many sources as possible. We are forever

pursuing the better, smarter or tastier way to create and delight guests. As we gain knowledge, we share it with anyone

who will listen: guests and our teammates.

We have style. It’s your own style. If you took the 10 best bartenders in the world, each has their own unique personal

style in how they do just about anything. Do you dance while you shake? How do you open a bottle? How do you

muddle?


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General Learning Objectives

Upon completion of this module, learners will be able to:

Demonstrate skills essential to bartending

Deliver the bartender’s brand of hospitality; above and beyond the server training, you will be able to create

memorable bar experiences that will be the envy of the industry

Provide your guests with showmanship; you will learn how to do this with your own sense of confidence, style and

grace.


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Raising the Bar - Tools of the Trade

Lesson 1 00:10

Overview

In order to excel in your position, it’s necessary to know the fundamentals. This lesson focusses on the tools that you will

use as a bartender.

Bars are centre stage in our rooms, highly visible and convey powerful messages about our brand and personality.

They are also a production centre for 30-40% of total revenue and need to be setup with a purpose of making great

tasting drinks.

Raising the bar is about an uncompromising standard to setup the bar with cost effective, beautiful tools and equipment

that can function in a high volume environment.

What does our bar say about us? Fresh. Craft. Quality. Care and attention to detail. Great tasting stuff comes from

here!

Specific Learning Objective

Gain knowledge of the essential tools behind the bar and their intended use

Tools

Bar Matting

Used on any counters where glasses are stored. Matting raises the glass off the counter to create air flow and allow a glass to dry without leaving any chemical odor or residue. Don’t use cheap roll matting – it holds hardly any water and doesn’t do what it’s supposed to.

Bar Spoon

Used for stirring, can assist with layering. These should be on the well at all times as they are used in many drinks. Even a simple cocktail can be greatly improved by a light stir to combine flavours.


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Blender

Small squeeze bottles used for fresh purees, thicker products that would get stuck in a speed spout. Great for smaller bars, not great for high use products.

Bottled Beer Opener

You can use a wine opener; however it usually makes sense to use a separate one for bottled beer, especially in a high volume location.

Bottles, Glass

375 ml (Half wine Bottle) – Perfect for shelf stable syrups (ie: vanilla syrup, grenadine, Worcestershire, etc). Use a large speed spout instead of the pro flow.

Store n’ Pour 1 Q

These come in several sizes but 1 Q (30 oz) is the best size. They are indestructible, easy to clean, and take up minimal space in the well. They can have the lids removed and cleaned easily as they have plastic screw on lids. Fresh herbs, seldom used fresh ingredients, or dry goods like salts. NOTE: keep one white peach container for bar storage.


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Glass Rimmer

Used for applying salts and sugars to rims. Even though this is labeled lime juice, please use water. It works best with the sponge in place so there is not too much sugar or salt.

Chef’s Knife

Used for daily fruit/ garnish prep.

Paring Knife

Used during revenue for halving fruit, making garnishes. This should be setup on a small cutting board at all times.

Citrus Hand Press

The cleanest and simplest way to extract juice from citrus in a hurry. Made of cast iron, they are indispensable.

Citrus Stand Press (Moxie’s & Chop)

A fast and effective way to press citrus to order. Should be setup on the bar top for maximum impact and presentation. Press citrus to order, measure into small glass or jigger.


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Cloth & Spray Bottle

Great bartenders are particular and keep a clean bar. These should be out of guest view.

Cloth – Microfiber

Used for polishing glasses. Streak, lint free. Ensure they are properly washed.

Cutting Board

Approximate size

Large board provides maximum working space for large amounts of prep. Small cutting boards are great for on shift quick cuts. Put a damp cloth underneath to stop skidding. Ensure the cutting boards are clean and sanitized before use.

Garnish Caddy

Ensure they are full of ice; the ice should touch the bottom of the inserts. Lids are closed when in down time.

Draft Tap cleaning plugs

Used to clean draft taps, and keep unwanted fruit flies away from beer after close.

6”

8”


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Fruit Bowl

Kept on the bar top as a display and instant access to fresh fruit.

Funnel

Save yourself from making a mess.

Measuring Cups

For prep recipes, bars will be stocked with a small and large measuring cup. It’s plastic so it’s not breakable.


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Ice Ball Maker (Chop only)

Quite possibly the finest ice ball makers in existence. Custom created for Chop steakhouse, they use conductive heat to shape an ice square into a perfect sphere of clear ice.

Ice Ball Tongs

Great tongs for removing ice balls from the IBM without using your hands.

Ice Mold

Used for making spherical ice cubes. When ice has set, transfer to plastic bags – it makes for quicker service.

Ice Scoop

We use plastic ones as they will not chip glasses. Almost every recipe calls for a FULL glass of ice.

ISO Whip Container

Used for making whip cream and egg whites. These will not extend shelf life of milk or eggs, always use the best before dates on the cartons.


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Lemon/ Lime Wedge Cutter (Chop only)

Used for cutting lemons and limes into wedges. Be sure to put the fruit in sideways; this way you don't have to put slits with a knife.

Measuring Cups

For prep recipes, bars will be stocked with a small and large measuring cup.

Muddler

A blunt wooden object designed to crush fruit to extract juices, and press herbs to extract flavours. Do not use a muddler that is made of metal or hard plastics.

Peeler

Used for fat, wide thick peels, oranges, cucumbers, etc.

Pro Flo Jigger

Designed by Kim Spence with Uber Bar tools from Australia; the essential tool. It can measure ¼ oz, ½ oz ¾ oz, 1 oz, 1¼ oz, 1½ oz. Not only is it smart to use, the law states you much pour cocktails using a measuring device.

Shaker

2 part metal shakers. (Aka Tin Tin). Weighted to assist with shaking. Metal on metal never gets stuck, easy to clean.


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Mixing Glass

A heavy glass designed for stirring cocktails. (See stirring cocktails for more information)

Speed Spout

Designed to quickly pour liquor and keep fruit flies out. Should be used on higher volume bottles only.

Fast Flow Speed Spout - GFS Stocked Item

Used for glass bottles only. 1 dozen.

Spill Mat

Setup over the bartender’s well, these are used to catch spills. Resist the urge to put these all over the bar. They should really be at the well and nowhere else. As a guest would you rather see a beautiful marble counter, or rubber mats?


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Stella Knife

Used for the beheading of the head on Stella.

Strainer – Fine Strain / Double Strain

Strains out fine particles like seeds, small ice chunks. It’s best used in conjunction with the Hawthorn.

Strainer – Fine Strain / Double Strain

The basic strainer of the bar. This will strain out any large particles like ice or fruit.

Thermometers

Required in bar fridges

Wine Chiller

Fill with ice to chill white and sparkling wines.

Wine Opener

Double hinged, compact, durable, and require the minimal amount of force to open a bottle. Choose one with a sharp knife and if possible black screws. They are coated with tefflon and are even easier to screw into a tight cork.


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Whisk

Used predominantly in prep for thoroughly mixing ingredients.

Zester / Channel Knife

Used for making the thin, elegant peels for a martini. Do not use the small holes if they are available, as nobody likes to strain out lemon bits with their teeth.

Storage - 350ml Terrine Jars

Used for olives, cherries, beet powder. Available at Walmart, or Canadian Tire.

Storage – Anchor Hocking 1 Q jars

Wider than the widest mason, the cracker jars also have a 1 piece lid. Each one holds 1 Q, (just under 1 L) which prevents overstocking, prevents TOP stocking if backup prep is put directly into jars. In high volume, they can be put up on both sides of the well.

Storage – Anchor Hocking 2 Q jars

2 Q (Just under 2 L) Jars are perfect for items such as shelf stable higher use items. It’s important that these are not used for lower volume fresh ingredients as large vessels create the natural tendency to over stock, top stock and waste.


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Storage – Sugar and Salt

Guest Facing Not Guest Facing

Don’t setup Sugar and Salt in the rimmers. They are used so rarely. Use re-sealable zip lock containers for sugar and salt that you can rim a glass directly in and put away. (Remember to setup the rimmer with water and not lime juice)

Soda Siphon (Moxie’s only)

Directions for Use: 1) Never aim soda siphon at anything other than a

glass or sink. 2) Fully discharge pressure by pulling the trigger

before opening. 3) Do not over fill. 1 Recipe = 30 oz. 4) Ensure the collar and tube are both securely

inserted inside the unit before filling. 5) Firmly screw the lid back in place before

charging. 6) To charge - add 1 CO2 (not NO2) to the

cartridge holder. 7) Screw cartridge holder into place. You’ll feel

the vessel pressurize. 8) Shake 5 times, and it’s ready to go. 9) Keep refrigerated.


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Glassware

Every glass serves a purpose, and every beverage has a specific glass. This is for a multitude of reasons:

Safety; all non-alcoholic drinks are put into the same glass so that a guest is never accidentally served an

alcoholic drink when they ordered a virgin (i.e. Caesar)

Size; the balance of a cocktail can be thrown off if it’s in a glass that’s too big or small

Shape; the shape of a glass is designed to show off the attributes or character of the product

o Wine does taste different based on the shape and size of the glass

o The wide, sloping sides of a martini glass make it perfect for sipping

o We all know what to do with a shooter glass

Beer glassware is doubly important: vendors select glasses that help compliment the beer style and the glass an

opportunity to show off the brand

o A guest who orders Stella wants everyone to know they are drinking Stella

o Nobody wants to drive a Porsche and label it a Kia (sorry if you drive a Kia, I hear they are nice)

Summary

Each tool behind the bar has a specific use, and it’s critical to use the right tool for the job. Ensure that your bar is

properly equipped.


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Preparing for a Shift

Lesson 2 00:10

Overview

Prep is simple time and efficiency management. We perform tasks ahead of time that increase productivity and improve

quality. Would it make sense to cut each lemon to order? Of course not; you want to maximize your time and ensure that

you begin every service with a clean bar and a full stock of quality ingredients and tools.

Specific Learning Objectives

Understand our Line Check: it’s purpose and execution

Appreciate the power of routine; specifically the opening, change-over and closing bartender routines

Understand how to read and utilize a prep recipe and prep chart

Line Check

Trainer to provide a copy of the Line Check for your location.

Our Line Check is like being given the answers to the test … right before you write it. In this case the “test” is lunch or

evening service.

Line Check is a 15 minute exercise that bartenders complete before every service that almost guarantees stress-free

execution. This allows bartenders to focus on delighting guests.

This tool is broken into 5 major categories:

Stock Do you have enough product to make it through the service?

Why it Matters: Any shortages in raw product will be resolved by the manager on duty. If you don’t have enough house wine to make it through a Friday night, would you like to know at 10:00am – when the issue can be corrected?

Goal: To ensure that every bar item is in stock all of the time. Ensure all products in the bar, storage, and cooler are stocked well enough to make it through the day or until the next delivery.

Quality Is every ingredient fresh?

Why it Matters: Why go to all the trouble of making a perfect Caesar, only to garnish it with a 2 day old lime? Would you spend hours getting ready to put on a dirty shirt?

Goal: Every ingredient to be at the peak of freshness. Blemished fruit, items past their expiry date, and items past their shelf life should all be discarded and noted on the waste sheet.


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Tools Are all of your ‘tools of the trade’ in place and ready to go?

Why it Matters: You can’t bartend without them.

Goal: All tools are ready to go and in place.

Cleanliness

Is your stage ready to go?

Why it Matters:

What do you want your guests to see? Consider the bar your stage – what is on stage and what should be off stage? Remove unwanted distractions for guests. Nobody wants to sit at a dirty bar. There is no such thing as a bar that is too clean. As the saying goes, “if there is time to lean, there is time to clean.”

Goal: Look at the bar through the eyes of your guest: the bar should be clean and is ready to put on a show. .

Organization Is your bar set up for the needs of the business?

Why it Matters: Every shift is different because the needs of your guests will vary by day and time. The bar setup for a Friday lunch should be different than a Saturday night. Hospitality and service sits on a platform of great organization.

Goal: Optimize your performance and speed by setting up the bar for the needs of that shift

Routines and Checklists

Opening, closing and change-over routines are designed to optimize your efficiency and ensure that all necessary work is

complete at the right time. These routines ensure that each team member knows what is expected of them by the rest of

their team.

Each location is responsible for customizing their opening, closing and change-over routines to meet the store-specifics.

For example, a store with a very busy lunch may choose to have all bar prep complete before 11:30 am. A store with a

slower lunch and quiet afternoon may have the bartender start later, and complete the prep throughout the afternoon.

Opening Routine Main Priorities:

All tools are in place

Well is set up as per Line Check

Equipment is reassembled and fully functional. This includes dishwashers, garnish caddies, beer glass rinsers,

margarita machines, blenders, etc.

Bar is well organized for the needs of the day

All orders (i.e. products) is received and all stock is put away

Bartender’s float is setup and ready

Opening bottled beer counts is complete


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The last step is the line test to ensure the bar is clean, organized and stocked with quality ingredients and the

necessary tools

Change-Over Routine Main Priorities (between lunch and dinner)

The top priority is always the guest and providing great service; some will forget this during slower periods and it’s

always important to keep priorities in check

Bar is restocked

Bar is perfectly clean and organized

The night team will have zero prep and restocking to do

Change-over bottled beer counts is complete

Closing Routine Main Priorities

The majority of cleaning happens at close; equipment and machines are stripped down, cleaned and sanitized

The well is disassembled to smallest components and cleaned

At close, the bar may look pulled apart but things are be kept in logical places

Every surface, counter, shelf, lip, edge and underside of counter is cleaned

Products are married/ condensed and are properly stored for the next day’s use

Products are put away with rotation in mind

Garbage and recyclables are taken to their storage

There is no cleaning left for the next shift

No tools or equipment are left in the culinary dish area

Setting up the Well

There are few areas that create the same volume of sales per square foot as the bar, and the bartender’s well is the most

valuable square footage in the entire building for sales productivity. Every square inch is meticulously fussed over to

optimize speed, accuracy and efficiency. No detail is too small if it gets drinks out faster, better or fresher.

The basic rule for the bar’s layout is simple: the less an item or ingredient is used, the further it sits from the well. Higher

volume items are kept as close as possible because every step counts during peak service. This might mean slight

changes to how the bar is set up each day based on features, weather or events.

Prep

The opening bartender completes all prep that is necessary for every shift on a given day.

In most locations, all prep should be complete before the restaurant opens; in few locations the sales volume is low

enough that some prep can be done in the afternoon.

Prep recipes are written in an approachable, easy-to-understand format. Each recipe shows the tools required,

measurements, ingredient and provides a step by step procedure to follow. There is a section that shows what not to do

and what happens when common errors occur.


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How to Read a Prep Recipe

Before you start any recipe, it’s important to read the recipe in its entirety.

Prep Quantity

The quantity that you should prep is based on optimizing freshness and productivity.

For example, limes spoil quickly and should therefore be cut fresh every day to optimize freshness. However, simple

syrup lasts well over a week; instead of making small quantities of simple syrup every day, it should be made once a week

to optimize labour and consistency.

All the guess work surrounding prep quantities is removed by the bar prep chart. This simple tool explains how often and

how much we need to make any recipe.

Black Tea SyrupPrep for Re-Fashioned VERSION 1.0

Equipment:

Shelf life: 7 days

INGREDIENTS 1 R PROCEDURE

Water 250 ml

Sugar 250 ml

Earl Grey Tea 8 bags

OR THIS WILL HAPPEN

The syrup will become bitter.

It will be too sweet

Consistent excellence in execution is the only unbeatable competitive advantage!

Combine water and sugar in a small

saucepan and bring to a near boil

while stirring constantly. Remove

from heat and add tea bags. Allow

tea to steep for 6 minutes. Remove

tea bags, do not squeeze.

YOU MUST DO THIS

Remove tea bags without squeezing excess from

bags

Don't reduce or over boil the sugar/water

Recipe Name

Menu Item the Recipe is

for

Equipment Needed

1 R = 1 Recipe,

2 R= 2 Recipe

Detailed Procedure

What Happens

When Things Go

Wrong


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How to Read and Fill in the Prep Chart

Summary

Our Line Check is a tool to help you ensure that our guests only receive the best quality ingredients. Further, it “gives you

the answers to the test” by showing the necessary stock and tools needed for service – this should save you from

prepping or stocking mid-service.

Our prep recipes and prep charts are tools that should make your life easier. You get a clear outline of how and what to

prep each day, while optimizing your time and freshness. The goal of the prep chart is to maximize the quality, efficiency

and consistency of your products.

%/W h 0.13 0.14 0.17 0.17 0.15 0.12 WED THU FRI SAT SUN MON WED

ITEM W T F S S M T

Count / Lemon 2 1 0 3 4 1 1

Sections of 8 10 13 24 15 8 11 11

12182412 14 12 12

How to Count the Item

i.e. count by the lemon

not the wedge

How to Prep the Item

i.e. yield is 8 lemon

wedges

Daily Par

Level

Top Box:

how many on hand?

Bottom Box:

how many have to be made?


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Product Specifics

Lesson 3 00:20

Overview

Our beer, wine and liquor guides can provide you with comprehensive training on our beverage offerings; this lesson

focuses on what a bartender needs to know about each product.


Understand the shelf life, storage and service for wine

Comprehend the draft system and storage for beer

Appreciate the components, skills and recipes for cocktail creation

Grasp the importance of productivity behind the bar

Wine

Shelf life:

A bottle of wine has a shelf life

Once a bottle of red or white wine is opened it should be used within 5 days

Once a wine is opened it starts to immediately react with oxygen; just like an apple that starts to brown when cut,

wine will begin to oxidize

To minimize the impact of shelf life:

Ensure a “day dot” sticker is placed on wines with the day they were opened

Every day at open, change-over, and close, wines should be organized to ensure rotation

Temperature; store open red wines in a cooler overnight to slow the chemical reaction; if wines are not stored in

the cooler, the shelf life on reds is reduced to 3 days; remember to pull the open bottles of red wine from the

cooler as early in your morning routine as possible, so that it is the right temperature once service begins

Does all wine improve with age?

Sadly, no. Some wines are made to cellar for generations, but most are not. Inexpensive wines are sold in a

ready-to-drink style and should be consumed as such.

As a safe rule, the lower the price of a wine, the less it can age. Inexpensive wines – like house wine – should

never be more than a year old. Although wines don’t go bad, they will not be at their best. If you find old stock of

an inexpensive wine please let the manager on duty know.

Bag-in-box wines are a superior method for storage of inexpensive wines, but should be consumed within 90 days

of purchase.

Wine storage:

Wines with a screw cap should be stored vertically, although lying on their side is also ok for display purposes

Wines with a cork that are still in boxes should be stored upside down to keep the cork in contact with the wine


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Wine carafes:

All wine by the glass is poured into a carafe for service. It’s a touch of elegance and sophistication. Further, 8

ounces is too much wine to have in a glass because it makes it hard to properly taste and sample the wine.

While many guests will be indifferent, this standard is set for more discerning wine guests.

Pouring a wine is simple; however there are a few tricks of the trade:

Ensure the carafe is perfect with no watermarks, stains or dishwasher chemicals; it’s smart practice to smell the

carafe on occasion

If the carafe is wet from going through the dishwasher, get a dry one; if no dry carafes are available, use the beer

glass rinser to ensure there are no chemicals and dry the glass with a micro fiber cloth

Check the day dot of the wine (must be within 5 days)

Setup a wine decoy ahead of time with half beans, half rice

Ensure you pour to the line of the decoy

Draft Beer

A draft system is a storage and delivery system designed to optimize the flavor and appearance of beer while minimizing

shipping costs and environmental footprint.

Here are the key parts to the draft beer system:

FOBs (foam on beer detectors)

These simple devices keep air out of the beer line. As the tapped keg runs out, the beer inside the float drops cutting off the beer line ensuring there is no foam in the line.

Gas

Beer gas is comprised of nitrogen (which is 70% of the air you breathe) and carbon dioxide. The beer gas does not carbonate the beer; it just forces it from the keg to the taps.

Glass Rinser

It’s important that beer glasses are extremely clean. Beer glasses should never be used for pop or anything containing juice or milk. This will leave residue that will make the beer flat.

Keg

Beer is delivered in kegs. Even though the beer is naturally carbonated, a mixture of nitrogen and carbon dioxide is used to push the beer from the keg to the taps.


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Keg Coupler

This is the device that attaches the keg to the beer system. There are 2 – 3 styles and all are very easy to change. Please make sure you are comfortable with all of them.

Keg Room

Must be kept at a constant 36 – 38 °F; be sure to check the temperature during each line test. Starting with cold beer is essential.

Line Cooling System (AKA Glycol Deck)

All of the beer lines are encased in a large tube or trunk line. Glycol is antifreeze that is wrapped around the lines to keep the beer cold from the cooler to the taps. If this system is not working correctly the beer can start cold, but end up warm at the taps. Conversely if it is too cold it could cause lower alcohol beers to freeze.

Pressure Gauges

These are normally only adjusted when the system is installed; however if you notice a guage is way off, there may be something wrong with the line or the gauge. Too much pressure creates foam. Too little pressure creates foam.

Taps

Since our taps are “cold blocked” right to the faucet, there is never a need to open the tap and pour beer down the drain. If you see this in other bars, it’s because they have underinvested in their draft system. When using the taps it’s important to use deliberate hand actions, open the tap all the way, close the tap all the way. If you open the taps half way they will pour straight foam. This can be advantageous if the beer is pouring without enough head.

Receiving Beer

All Kegs are stored in the walk in cooler at all times

Kegs need 48 hours to properly settle and cool

Kegs should always be rotated for freshness

Empty kegs should be removed from the cooler immediately


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Changing a Keg

There are a few key points to remember when changing a keg:

1. Un-tap the old keg by pushing down and turning the black handle on the coupler.

2. Remove the plastic cap and check best before dates on the new keg

3. Line up the 2 tabs on the coupler with the notches on the keg. Turn the coupler.

4. Pull the black handle out then push down.

5. Reset the FOB. Fill the float chamber with beer. Release the float. Screw the top screw back into place.

6. Remove the empty keg of beer. Remember that most kegs have a large deposit so even empty kegs need to be

properly secured.

Pouring Draft

1. When fulfilling guest orders, pour any draft last, after all other beverages are prepared. This will ensure that the

beer retains its head for the guest.

2. Use the rinser to clean the beer glass; hold the glass down for a full 5 seconds. The water from the rinser will chill

the glass to help keep the beer cold.

3. Ensure the beer glass does not touch the faucet; hold it at a 45 degree angle to minimize the head.

4. Open the tap all the way.

5. As the beer glass begins to fill, angle the glass vertically allowing the head to form.

6. Once filled, turn off the tap in one motion.

7. If the server has not ran the beer and there is no head left – wait until the server is ready to run the beer and top

up the head by opening the tap a crack. It will add just foam.

Under no circumstances should you “whisk” a beer with a straw to try to revive the head. This makes the beer

flat.

Cocktails

It’s hard to give a short introduction of such a broad subject. The cocktail revolution was born out of French cafes, Italian

coffee bars, and American speakeasies; it has traveled to the most far reaching corners of the globe. Since the dawn of

cocktails we have been on a steady path with ever-evolving ingredients, techniques and personal interpretations.

A cocktail is loosely defined as anything with one or more spirits mixed with juices, or other flavourings.

Components to a Great Cocktail

1. A base spirit: vodka, rye, gin, etc. The base spirit can be neutral (i.e. vodka) or full flavoured like a whiskey or

bourbon.

2. Acidity. Acid, mainly from citrus fruit, balances the stronger, boozier perception of alcohol. It can also “lighten”

the taste of a cocktail.

3. Sweetness. This can be achieved with fruit, fruit juice, simple syrup (a 50/50 mix of sugar and water), pop,

sugared rims, or other spirits that are sweet.

4. Bitterness. Although you don’t find bitters in all cocktails, they are an integral part of taste. Cocktails that taste

overly sweet are easily tamed with bitters. As people age, so do their pallets. People tend to drink less sweet

and more bitter with age.

5. Ice. It’s rare to see a cocktail without some form of ice. Different sizes and shapes of ice will yield dramatically

different cocktails. Crushed ice will quickly dilute, large ice cubes will chill cocktails with less dilution. It’s been

said that ice is a bartender’s best friend. More ice makes drinks taste stronger, stay colder longer and make the

cocktail more visually appealing.

These basic components create balance in any cocktail. Adjusting one of these factors in a cocktail can be life-changing,

or an incentive to get your bill and leave!


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Basic Skills in Cocktail Creation

Muddling

Brute force that extracts natural juices and oils from citrus and essential oils from herbs. Using a tight grip, use your body weight to press ingredients. Be sure not to tear mint or other herbs as this will only clog the dishwasher … and your guests’ teeth.

Shaking

An aggressive form of mixing and chilling ingredients. This is the fastest but most brutal way to combine ingredients. Shaking will yield more dilution and create a texture by beating air into the cocktail. Pineapple juice, egg whites, cream will all create foam and great mouth feel in cocktails.

Straining

Nobody likes to strain the ice from their cocktail with their teeth. Further, leaving ice in a spirit-forward cocktail will melt in only a few minutes, leaving the cocktail flabby and boring. Learn how to pour with 1 hand using a shaker and a hawthorn strainer, then add the extra step of using a fine strainer.

Stirring

To slowly combine flavours; usually done over ice to chill and only gently dilute. This small amount of dilution in a cocktail is critical, because water will help open up all the flavours of the ingredients. It’s about as delicate as is gets. Use the bar spoon; learn how to stir more than one cocktail at a time in one hand.


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How to Read a Cocktail Recipe

Thankfully, we all get to stand on the shoulders of the masters who came before us. Our recipes are based on the best

technical teaching available, and the tried, tested methods of the last 150 years.

Trainer to provide the recipe for each signature drink for your location.

Ingredient Substitutions

If you are out of an ingredient, substitute a comparable (or better) ingredient; please ensure the manager on duty is aware

and has agreed to it.

If an ingredient does not have a good substitute, it’s better to “fresh out” the item.

For example:

You’re out of well brand vodka and it’s 30 minutes before close: substitute Absolut vodka.

Tools

Ingredients

Recipe Photo with

Notes

Your Cocktail Should

Look Identical

Detailed Procedure

Prep items are

shown in red

Quantities and

glassware for

singles

Quantities and

glassware for

doubles

What Happens

When Things Go

Wrong


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You’re out of Angostura bitters and a guest wants a Manhattan. Aside from the obvious – how did this get

missed in the line check – do not try to make a cocktail without one of its key ingredients.

Help guide the guest to something that might be comparable.

Lastly, ensure the manager on duty has assigned someone to get the missing ingredient as fast as possible. If

you can buy it retail without sacrificing service then do so.

Non-Alcoholic Beverages

One of the most useful systems in the bar is the pop gun system. There are 5 steps to troubleshoot a failing pop system:

1. Rotation Always use syrups before the expiration date that is listed on the box

Ensure bibs are properly connected and contain syrup

The syrup pressure gauge should read 65 PSI

2. Refrigeration Ensure that the cold plate for the pop gun is completely covered in ice throughout service

Ensure ice chunks are broken into small cubes

Ensure ice bin is clean and draining properly

3. Carbonation Ensure the carbon dioxide tank is turned on an is not empty

Ensure the carbonator is turned on and working

Ensure the pressure regulators are set to 105 PSI

4. Presentation Nozzles, diffusers, lower valve bodies, levers, drip trays, drains, ice bins are all clean

Refer to the Bar Gun Cleaning posting for procedures

5. Sensation Ensure the pop tastes and smells great

Ensure the water-to-syrup ratio is okay

Ensure the water supply is turned on and the lines are flowing/ unblocked

It’s important to communicate any deficiencies to your manager as soon as possible.


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Productivity

If it is starting to feel like there is not enough time in a day to do everything that’s required, then you have been paying

attention! Anyone could be a bartender if it was easy.

There are 4 main things that can help you become productive:

Follow routines and systems. They are designed to maximize your efficiency.

Think before you move. Before you go to the walk in cooler, is there anything else you need? Is there anything

that needs to go back? Don’t go anywhere empty handed.

Work as a team. Ensure that each person knows what their duties are. Don’t have 3 people playing 2nd base;

ensure all duties in a bar are evenly covered.

Intensity and focus. If you watch a great chef, you’ll see a focus and intensity that is likely only matched by

professional athletes. Set this as your benchmark.

How to Work as a Team

Instead of having 3 people randomly doing tasks behind the bar, it’s important to schedule who does what; this is no

different than assigning positions on a baseball team. Would you ever have 3 people on 1st base and nobody on 2

nd and

3rd

?

3 Bartender System

1st Bartender

“main well”

The “main well” bartender makes drinks for all the chits printed to the main bar printer. Their primary duty is cocktails, highballs, and drinks from the well. If they need support, they should delegate draft, beer, and wine to the second bartender. Glassware cleaning responsibilities are shared with the 2

nd bartender.

2nd

Bartender Assists the main well bartender, and the wood bartender

Is responsible for getting draft, bottled beer, and wine for the main well bartender. The 2nd

bartender assists with service at the “wood”, and glassware.

3rd

Bartender Shares the “wood”

The 3rd

bartender is responsible for service at the “wood”. S/he serves guests and calls out drink orders to the main bartender.

2 Bartender System

1st Bartender

“main well” The “main well” bartender is responsible for 100% of drink production, glassware and cleanliness of the bar.

2nd

Bartender “wood”

The “wood” bartender is responsible for all service related aspects of the bar.

Since every bar has a different layout and a different number of seats, these are simply guidelines. Any time that a

bartender has a free moment, s/he should check with their teammates to see if they need assistance.

If you ever find that you cannot keep up with the needs of a guest during any service, have a teammate ask a manager for

help. Once the manager arrives, you should each be assigned one of the roles listed above.

When is the rush done? When you are ready for the next one!


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Well Service and Speed

Our commitment is to get guests their beverages as fast as is physically possible (no more than 3 minutes). Assuming it

takes 30 seconds to ring in an order, and 30 more seconds to get the order to the table, that means we have 2 minutes to

prepare every order.

Shift readiness is the biggest contributor to speed. Set yourself up for success with the Bar Line Check and ensure that

all of your tools are in place. Of course, the items you expect to use the most throughout the shift should be closest to the

well. Aside from this, maintain your intensity and focus throughout the shift.

Here are some more tips:

When starting a batch of cocktails, find ways to minimize your trips through the bar and the number of times you

reach for the same ingredient

Get all of your glassware for the entire order, or multiple orders at once

Get all of the back bar spirits or ingredients out of the coolers to complete the order(s)

Fill up all the applicable glasses with ice at the same time

Pour all the spirits together (i.e. don’t complete the Caesar start to finish, then to make a vodka coke)

Garnish all your items together

Pour all your draft together

Summary

Each product behind the bar has specifics that every bartender needs to know. It is important that you can operate each

piece of equipment, as well as understand the storage and rotation for each product. Lastly, every guest is depending on

your for their drinks, so it’s critical that you maximize your productivity.

Start the bill in 5 seconds If you don’t start on time, you can’t finish in time

Do you need help to complete the order in time?

Yes Act like a quarterback and delegate

No

Make all the cocktails, highballs and

non-alcoholic drinks first.

In 1 trip get all the draft, bottled beer

and wine. If 2 trips are required ensure

it’s the best use of time.

Have the 2nd

bartender

get any wine, bottled

beer and draft in that

order.

Stay at the well and

complete all cocktails,

highballs, and non-

alcoholic drinks.


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Hospitality, Service and Theatre

Lesson 4 00:10

Overview

It’s your bar for the shift, and it’s up to you to maximize that opportunity. The best and most impactful way to do this is to

create a centre of world class hospitality. Your job is straightforward; read the invisible that sign everyone wears around

their neck: “make me feel special”. All you have to do is figure out how.


Develop a keen eye for opportunities to make your guests feel special

Gain some useful tips for remembering guest’s names

Develop your on stage persona, develop confidence and style behind the bar

Make Every Guest Feel Special

It’s important to think about the reasons that guests sit at the bar, and not a table. Why would someone sit at the bar as

their first choice? Are they looking for conversation?

Great bartenders can talk about anything: current events, sports, the city, etc. Remember that you are not there to pass

judgment or necessarily share your opinion. Once you get anyone talking about their favorite subject, they relax, stay

longer and come back more often.

Are they looking for great drink service?

Give them the best drink service in the house: learn the art of how to do a micro beer or wine

seminar. This is a simple, free offering of a few tasters and the opportunity to share your

knowledge (and/ or a story) about each wine or beer presented. These micro seminars use

only 1 – 2 ounces of product and can blow guests away.

For example, let’s say a guest wants a full bodied red, but doesn’t know what to order. Instead of just telling them

about the cabernet sauvignon or malbec, pour 2 small tasters. It’s best to not tell the guest which is which, and

ask them which they enjoyed. Never use this as a trick to sell the most expensive wines as it is deceptive. When

done right, guests LOVE this.

Do they love the show of watching things being made? Are they asking questions?

Give them a show! Talk about what you are doing and teach them the history of your craft.

Someone loves IPA? Share the story! Someone loves Old Fashioneds? Share the story of where they came

from.

Let a group of interested people open the next bottle of Prosecco with your guidance.

Are they looking for sports?

Great bartenders know what is happening in the world of sports, particularly with local professional teams. You

don’t need to know every detail, just a few stats (i.e. the result of the last few games).


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Are they a hotel guest or someone traveling solo?

After answering these basic questions, how would you make their day? The options are literally limitless; you just have to

look for opportunities.

Theatre, Confidence and Your On-Stage Persona

Why did your guests sit at the bar? Many are looking for the theatre and energy that only exists at the bar.

Theatre does not necessarily mean flare bartending. In fact, that style has mostly fallen out of fashion. That’s not to say

that you cannot develop your own sense of flare in how you do things. The best bartenders have a sense of grace and

style with how they move and operate. They move in a deliberate way, with precision and purpose. It’s not simply

mechanical.

Learn how to master some of these ideas:

How do you shake a cocktail with style (i.e. proud and high over your head)?

How do you open a bottle of beer or wine? Is every movement deliberate and entertaining, or slow and

cumbersome?

How do you set a cocktail on a coaster, and how do you put a straw into a drink? Is it a representation of your

own style and personality (i.e. classy, fun, energetic, witty, funny, bold)?

How you pick up glasses, a bottle or speed spout?

How do you pour an ounce? How do you pour a shot for a guest?

We cannot give you the answers to these, as it’s important for you to develop your own style. Who inspires you? What is

your style of bartender? Own it! Don’t become someone else, be the best version of you.

Remembering the Guest’s Name

Introduce yourself to every guest and get their name. We liken the wood to throwing a cocktail party or dinner party at

home. If you were throwing a party at your house and someone brought a friend that you did not know, would you

introduce yourself? Always learn – and remember – the names of your guests.

Here are some easy tricks to remembering people’s names:

Be interested; many of us don't even catch the other person's name when they're introducing themselves; we're

too focused on ourselves; the first step to remembering a name is to pay attention as you are introduced

Make direct eye contact with the guest when introducing yourself and make sure you repeat their name out loud

right after they tell you (i.e. “it’s great to meet you Jason”)

Picture their name written on their forehead; Franklin Roosevelt continually amazed his staff by remembering

the names of nearly everyone he met; his secret was imagine seeing the name written across the person's

forehead

Use the guest’s name frequently, at least 3-4 times, during the visit

Keep a log book; jot down guest names with drink preferences and a brief physical description of the guest; this

can be a helpful tool to share knowledge with every bartender, but please remember that all entries in this log

must be professional and polite

Introduce the guest to someone else using their name (i.e., David, you remember Jason, right? Well he was

just telling me how much he enjoys Old Fashioneds)

Use word association; try to connect a person's name to a familiar image or famous person (i.e. if a man's name

is Arnold, imagine him as the "Terminator")


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Using the above techniques will dramatically increase your ability to recall names, but there’s still the chance you can slip

up. If you do see a guest that you have met and can't remember his or her name, you can warmly say something to the

effect of, "I remember you well, but your name has slipped my mind."

If you remember their regular drink but not their name, feel free to work that into the greeting as well. Remembering our

guests’ names will make them feel welcome and valued.

TV Management

Regardless of location and your level of tech-savviness (or any other obstacle), you have to understand how to work the

TVs. Your management team knows how to operate these, but you need the ability to respond to guest requests for

specific games or shows. You also need to be the conscience by ensuring that the best games or events are always

playing.

What are the big sporting events of the day? What time do they start? What channel are they on? Are they pre-

programmed to play?

What games and channels are we able to get, and which are blacked out? Knowing this can save you an

embarrassing moment with a guest.

Sports

Whether you watch it or not, sport is a major part of North American culture and it’s a driving factor for why people sit in

bars and lounges. It’s part of the atmosphere and the experience. Those that are not sport fans still need to be up-to-

speed on the headlines of the day; simply claiming ignorance or indifference to sport is the same as saying, “I don’t care

about what interests you.”

How long does it take to get up to speed on the last important game for your home team? Or to have a general

understanding about where your home team sits in the standings? Or who won the last time your home team and their

biggest rival played? The power of technology makes this a 1 minute read before your shift.

The bottom line is that staying current and being able to connect with a guest on their favourite subject is a simple way to

break the ice and make people feel special.

Module Summary

As a member of the bartender’s fraternity/ sisterhood, you are at the core of quality ingredients, beloved recipes, and a

world of knowledge surrounding wine, beer, liquor and spirits. Alcohol has a rich and (very) interesting history that you

are a part of. In addition to creating memorable drinks, you get to share your knowledge with the team and your guests;

you are at the centre of expertise, passion, theatre and hospitality in your lounge. You give every guest a reason to come

back and see you.

You create. You share. You perform.

Documents

Bartender Learner Guide - protrain.hs.llnwd.net...Bartender Learner Guide Page 2 of 32 The Bartender 00:45 Overview *Introduction from Kim Spence, our resident Sommelier, Mixologist,