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Beverage and Wine ServiceChapters 7 and 8

“We drink for pleasure of our company or for taste and tactile sensations of large variety of

beverages”CIA p.124

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Beverages

Water, Milk, Juice Infusions (Tea and Coffee) Fermented Beverages (Wine and Beer) Distilled alcohol (whiskey, brandy, other spirits) Cocktails (mixture of distilled alcohol and juice,

water,etc.)

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Aperitifs

“Standard” is that aperitif should be offered 30 seconds after guest is seated

Aperitif should be: low in alcohol so you do not ruin your tastebuds dry not sweet so you stimulate your appetite chilled to be more refreshing Examples include:

White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet

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Common Aperitifs

Fortified Wine Wine mixed with distilled alcohol usually brandy 16 -23 percent alcohol Port, Sherry, Madeira, Marsala Served between 55 to 60 degrees Fahrenheit

Aromatized Wine Wine which has alcohol and some type of flavoring added

herbs, roots, bark or spices 18 - 20 percent alcohol

Popular Aperitif Kir: white wine with crème de cassis Kir Royale: Champagne/Sparkling wine with crème de cassis

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Distilled Spirits

Distilled Spirit made by heating a liquid containing alcohol which converts

the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.

100 percent alcohol is chemically pure and 200 “Proof”

Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless

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Brandy

Distilled Wine - “brandewijn” or burnt wine Distilled from fruit, usually grapes 80 to 84 proof Types of Brandy

Cognac - double distilled from specific area of France called Cognac

Armagnac - single distilled from area of France called Armagnac

Calvados - apple brandy from Normandy, France Grappa - Italian brandy distilled from pomace of grapes

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Whiskey/Whisky

Distilled from Grain 5 Types of Whiskey

1. American - distilled from “sour mash” which is combination of grains e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon

County, KY2. Canadian - distilled from several grains and blended with rye3. Irish - distilled barley and corn and blended with rye in Ireland4. Rye - rye5. Scotch - malted barley dried over peat fires in Scotland

Whiskey served “up” or on the rocks w/ water or soda Cocktails from Whiskey - Manhattan or Whiskey Sour

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Gin

Unaged, neutral spirit that is flavored with juniper berries or aromatics

Types of Gin Dutch/Holland Gin - generally not mixed as cocktail English Gin - 180 proof then diluted to 80 to 97 proof American Gin - Neutral spirit if >190 proof and then

diluted to 80 proof before bottling Typical Gin Cocktails - Martinis, Gibsons, Gimlets,

or served with tonic and lime

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Vodka

Slavic word for “water” Historically, potatoes are the base of sugar Most vodka today is made from grain Like gin, vodka is not aged Many vodkas are now offered with flavors

Pepper Lemon

Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)

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Rum

Distilled from fermented juices of sugarcane Distilled to >190 proof then diluted to 80 proof Can be served as high as 151 proof Styles

Light - very dry, e.g. Puerto Rican Medium Full Bodied, e.g, Jamaican

Typical Rum Cocktails - Cuba libre - coke and lime, Piña Colada, or w/ tonic and lime

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Tequila or Mescal

Distilled from agave plant From Tequila, Jalisco, Mexico otherwise called

“Mescal” Double distilled to >110 proof then diluted to 80 proof Typical Tequila Cocktails –

Straight “Up” or Margarita - Frozen or “On the Rocks”

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Cordials or Liqueurs

Alcoholic Beverages flavored with aromatics and sweetened Anise - Ouzo, Pernod, Sambuca Chocolate - Crème de cacao Coffee - Kahlua or Tia Maria Fruit - Crème de Cassis, Triple Sec, Grand Marnier Flowers - Roses or Violets Herbals - Drambuie, Chartreuse Nuts - Frangelico or Amaretto

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Mixed Drinks

Server Must Know: Primary Liquor - Brand is important Possible Variations on request, e.g. Gin or Vodka Garnish Glass and Style - ice, no ice, “neat” , “up”, “on the rocks” Popular cocktails - Bloody Mary, Gibson, Martini,

Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic

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Mixed Drinks Service Issues

“Club Service” - drink mixed in front of guest Jigger - 2 ounces Price and Quality Classifications

Well - lower priced, house brand, below bar Call - called by name, e.g. Dewars; higher quality Premium - “top shelf” , highest quality and price

Use of cocktail napkin -cloth/no cloth, logo “Show” plate Kiddie cocktails

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Ways to serve aperitifs and distilled spirits and cocktails

“Up” - Chilled over ice then strained as poured into glass “On the Rocks” - over ice With a mixer and “twist” - served over ice with soda,

water, juice and a twist of lemon or lime “Neat” - Chilled without ice “Perfect” - in a Manhattan when 1/2 of dry vermouth is

substituted for sweet

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Taking & Placing Order

Be ready with suggestions, repeat the order, take orders from left to right, never substitute without asking

Place cocktail napkins, serve from tray

Serve refills, empty ashtrays, be attentive.

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Suggestive/Up-selling

A positive sales approach or question that avoids an automatic “no” and encourage a “yes” answer

Suggest personal favorites; Use brand names; Make sincere suggestions

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Increasing Wine Sales

http://www.csupomona.edu/~bdewald/favoriteLinks.htm

http://www.globalaccounts.net/CA_additional_docs/Ascend-Web.pdf

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Beer

Fermented Grain, Water, Yeast and Hops Grain can be malted barley, wheat, oats, rice, corn, rye “Malted” - steeped in water 2 weeks then dried out – this

converts complex carbohydrates to more simple sugar Malted grain is the sugar source for the yeast Roasted grain for color and flavor Hops - for flavor (bitterness), head retention, shelf life Yeast “eats” grain sugar converting it to alcohol and CO2

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Beer

StylesType of Yeast determine fermentation

style Top fermented - ales, 55 ºF -60 ºF Bottom fermented - lagers, light

crisp, effervescent, 48 ºF Fruit Lambic Ales - made with fruit

and wild yeast in Belgium

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Pouring & Serving Beer

Concerns: sanitation, glassware selection, temperature, storage and handling procedures

Pouring and serving bottled beer: tilt bottle, pour at steep angle into center of glass to create a proper head

Pulling a draft: hold glass at angle at tap, allow beer to hit bottom then tilt glass

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WINE

Definition:“Wine is the alcoholic beverage

obtained from the fermentation of the juice of freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice”

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FERMENTATION

A chemical process by which sugar is converted into alcohol

Natural sugar from Carbon dioxide gas the grape pulp given off

Yeast occurs on theskin of the grape

SUGAR + YEAST = ALCOHOL + CO2

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Types of Wine

Table or Still Wines Sparkling Wines - second fermentation Fortified or Aromatized Wines - brandy added

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Vintage

Year the grapes were picked Some years are better Great vintages don’t mean all great wines Champagne and Port - vintages in exceptional years

only Vintage is replaced once previous vintage is sold out Each vintage is different

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Wine Labels

Wine Vintage -Year the grapes were picked Type of wine or name of wine Region - appellation Producer U.S. requires alcohol content, sparkling or still,

warning label

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Wine

Wine Tasting Color/Clarity Body - “legs” Aroma - Bouquet Taste - Sweet, Sour,

Bitter or Salty

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Wine Storage

Dark, well ventilated, and insulated Temperature controlled - constant 55- 60ºF No movement Store horizontally, label up, bin number

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Wine Serving Aids

Waiter’s tool, captain’s knife, bar key (church key) “Ah – So” Wine baskets - red wine Wine buckets - lower or maintain temperature

3/4 full - 1 part water to 2 part ice Is this bottle chilled to your liking?

Glassware - Saucer shaped sparkling - Marie Antoinette vs. Flute White wine - 1/2 full Red wine 1/3 full

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Wine Information Available for Staff

Bin # Phonetic Spelling Year Bottle Size Price Type Origin Serving Temperature Characteristics of wine Food pairing

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Food & Wine

Whatever the guest desires Traditional

Red wines with red meats White wines with fish or fowl

Chateau

Collins

1997

http://www.aboutwines.com/home/reference/pairing/edd_fr.html

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Sommelier/Wine Steward

Selects wines for wine list; Maintains wine inventory; Responsible for storage,

handling, and conditions of wine cellar;

Wine consultant to guests

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Wine-serving Temperatures

White and Rosé wines chilled to 45-55 °F (7-13°C)

Sparkling wines 45 °F (7°C) Most Red wines served 60-65 °F

(16-19°C) Very good Red wines 70 °F (21 °C)

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Wine Service

Taking the order Collecting the wine Showing the bottle Opening the bottle Letting host taste Serve wine Top up glasses

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Wine Service

Serving Size Guidelines 1/2 Bottle - 2 people Split - 1. 5 glasses Bottle - 2 to 6 people Magnum (2 bottles) 7 to 12 people

Corkage Serving (from the right)

White before Red Decanting Red Different Glasses for each wine Bring new before taking old glass

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Wine Training & Tasting Benefits

Increases wine sales Gives servers confidence in making wine

suggestions More opportunities for suggesting substitutes

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Increasing Wine Sales

http://www.csupomona.edu/~bdewald/favoriteLinks.htm

http://www.globalaccounts.net/CA_additional_docs/Ascend-Web.pdf

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Wine List

A sales tool that can generate revenue List should be attractive, informative, easy to use Organize in various ways: according to uses, dryness,

sweetness, body, country etc. Include appealing descriptions; Relate wine to food.

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Sake Service

Brewed rice beverage with 15 to 20 % alcohol Similar to beer without carbonation Older is generally not better with sake Sake Service

Never pour for yourself Hold in hand not on table for pouring Fill it to the top Cup can be left full Can be served warm but better ones are served chilled

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Server Take Care

TIPS NRA - Bar Code and Right Mix

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Beverages

Waters Gas - No Gas, Tapped, Bottled Still and Sparkling How to pour properly

Iced Tea hot tea made strong cloudy if chilled too soon

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Summary

Alcohol can be large part of check! Profit in alcohol is good Knowledgeable staff is critical!

Open wine see page 152-154 Decanting wine see page 156 Opening sparkling see page 157