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Name ______________
BARTENDER PACKET
APRIL 2017
Our Mission: To Consistently Exceed Our Guests’ Expectations
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TABLE OF CONTENTS
BAR TRAINING OVERVIEW ............................................................................................... 3
GENERAL QUIZ .................................................................................................................. 4
BAR TEST#1 ........................................................................................................................ 6
POS QUIZ ......................................................................................................................... 13
BAR TEST #2 - RECIPES .................................................................................................... 14
BAR EXCELLENCE ........................................................................................................... 22
PERFORMANCE APPRAISAL RATING KEY ..................................................................... 27
BARTENDER PERFORMANCE APPRAISAL – DAY ONE .................................................. 28
BARTENDER PERFORMANCE APPRAISAL – DAY TWO ................................................. 29
BARTENDER PERFORMANCE APPRAISAL – DAY THREE ............................................... 30
BARTENDER PERFORMANCE APPRAISAL – DAY FOUR… ............................................ 31
BARTENDER PERFORMANCE APPRAISAL – SIGN OFF .................................................. 32
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Bar Training Overview
Day 1 8:00-10:00class Opening bar shift
General Quiz Tour Bar manual Opening Duties A.M. shift responsibilities Run shift-trainee split tables Performance appraisal
DATE:
TIME:
Day 2 Opening bar shift
A.M. shift responsibilities Speed drills Liquor order check-in(if today) Run Shift-trainee split tables Performance appraisal
DATE:
TIME:
Day 3 Closing bar shift
Bar Test 1 P.M. shift responsibilities Dividing tips Run Shift-1 trainee runs well and other runs bartop Performance appraisal
DATE:
TIME:
Day 4 Closing bar shift
P.M. shift responsibilities Run Shift- trainees performs opposite role of last night Performance appraisal
DATE:
TIME:
Day 5 Sign-off closing bar shift
Bar Test 2 Trainee runs service well solo-trainer assists as necessary Trainee performs all closing functions Performance appraisal
DATE:
TIME:
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GENERAL QUIZ
Total Points = 38 |Total Points Scored = | Final Score = %
FINAL SCORE % = TOTAL POINTS SCORED + BONUS POINTS SCORED X 100 TOTAL POINTS
(3 pt) 1. What are the three mixing techniques we use to make drinks:
(1 pt) 2. What is our greet time for a guest at our bar?
(2 pt) 3. Why do we never make a drink unless it has been rung up correctly?
(1 pt) 4. A beverage is dying at the service bar, what action should you take?
(3 pt) 5. If glassware breaks anywhere near the ice bin, what steps should you take?
(1 pt) 6. Do we encourage guests to eat at our bar?
(4 pt) 7. What (4) things should you record on the Waste Log Sheet?
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(18 pt) 9. Name the nine different types of glassware we use behind the bar and give an example of a drink that we serve in each type of glass.
(1 pt) 10. What is the brand of our Margarita Mix?
(3 pt) 12. Match the correct mix with correct color of lid/spout.
Rita Brown
Perfect Rita Yellow
Sweet-n-Sour Green
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BAR TEST # 1
Total Points = 185 | Total Points Scored = | Final Score = %
FINAL SCORE % = TOTAL POINTS SCORED + BONUS POINTS SCORED X 100 TOTAL POINTS
(6 pt) 1. Explain each of the following procedures: Build-
Mix-
Chill-
(6 pt) 2. Name the standard ounce portions of liquor for each of the following:
Hi-ball Coffee Drink
Rocks Wine
Juice Shot
(2 pt) 3. Explain the beer well restock procedure.
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(2 pt) 4. Explain the beer cooler restock procedure.
(4 pt) 5. Explain the proper set up when food is ordered at the bar.
(2 pt) 6. How long is the greet time?
(2 pt) 7. If you suspect that a guest’s I.D. is fake, what steps should you take?
(2 pt) 8. How much more alcohol do we pour for a double?
(2 pt) 9. Who gives “Last Call”?
(2 pt) 10. What is our standard pour?
(9 pt) 12. Name our Chardonnay wines, abbreviations, and a brief description.
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DESCRIBE:
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(7 pt)13.Name our Cabernet Sauvigon wines, abbreviations, and a brief description. ( )
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DESCRIBE:
(3 pt) 14. Name our Champagne, its abbreviation, and a brief description.
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DESCRIBE:
(9 pt) 15. Name our Merlot wines, abbreviations, and a brief description.
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DESCRIBE:
(3 pt) 16. Name our Fume/Sauvignon Blanc, its abbreviation, and a brief description.
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DESCRIBE:
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(3pt) 17. Name our Reisling, its abbreviation, and a brief description.
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DESCRIBE:
(3pt) 18. Name our Pinot Grigio/Gris, its abbreviation, and a brief description
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DESCRIBE:
(3pt) 19. Name our Pinot Noir, its abbreviation, and a brief description.
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DESCRIBE:
(3pt) 20. Name our Red zinfandel, its abbreviation, and a brief description.
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DESCRIBE:
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(16 pt) 21. List the beers we have and their abbreviations. (Include Non-alc.)
DOMESTIC BEERS IMPORT BEERS
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(1/2 pt ea./100 total) LIQUOR LIST Fill in the following
LIQUOR – ABBREVIATION
BOURBON -
1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________ 7. ___________________ ____________________ 8. ___________________ ____________________ 9. ___________________ ____________________ 10. ___________________ ____________________ 11. ___________________ ____________________ 12. ___________________ ____________________ 13. ___________________ ____________________ 14. ___________________ ____________________ 15. ___________________ ____________________ 16. ___________________ ____________________
SCOTCH – 1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________ 7. ___________________ ____________________
GIN –
1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________
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LIQUOR – ABBREVIATION
VODKA –
1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________ 7. ___________________ ____________________ 8. ___________________ ____________________ 9. ___________________ ____________________ 10. ___________________ ____________________ 11. ___________________ ____________________ 12. ___________________ ____________________ 13. ___________________ ____________________ 14. ___________________ ____________________ 15. ___________________ ____________________
RUM – 1. ___________________ ____________________ 2 ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________ 7. ___________________ ____________________ 8. ___________________ ____________________
TEQUILA – 1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________
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LIQUOR – ABBREVIATION
COGNAC - 1. ___________________ ____________________ 2. ___________________ ____________________
BRANDY - 1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________
SCHNAPPS - 1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________
APERITIFS - 1. ___________________ ____________________ 2. ___________________ ____________________
DOMESTIC LIQUEURS & CORDIALS - 1. ___________________ ____________________ 2. ___________________ ____________________ 3. ___________________ ____________________ 4. ___________________ ____________________ 5. ___________________ ____________________ 6. ___________________ ____________________ 7. ___________________ ____________________ 8. ___________________ ____________________ 9. ___________________ ____________________ 10. ___________________ ____________________ 11. ___________________ ____________________ 12. ___________________ ____________________ 13. ___________________ ____________________
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LIQUOR – ABBREVIATION
IMPORT LIQUEURS & CORDIALS - 1. ___________________ ____________________
2. ___________________ ____________________
3. ___________________ ____________________
4. ___________________ ____________________
5. ___________________ ____________________
6. ___________________ ____________________
7. ___________________ ____________________
8. ___________________ ____________________
9. ___________________ ____________________
10. ___________________ ____________________
11. ___________________ ____________________
12. ___________________ ____________________
13. ___________________ ____________________
14. ___________________ ____________________
15. ___________________ ____________________
16. ___________________ ____________________
17. ___________________ ____________________
18. ___________________ ____________________
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POS QUIZ
1. When you receive your cash drawer from the manager, what should you
do before beginning your shift?
2. Why do we not want you to make change from your tip bowl to the cash drawer?
3. Where do we keep our comp and credit card tickets?
4. When you receive a credit card tip, what do you need to do when closing this check?
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BAR TEST #2 - RECIPES
Total Points = 320 | Total Points Scored = | Final Score = %
Complete each of the following; see example below. (4 pt ea. = 1 pt for abbrev., recipe, glassware and garnish)
Drink Recipe Glassware Garnish Aggravation 1 ¼ oz. scotch Hi-Ball None ¾ oz. Kahluah 2 oz. Half & Half Appletini Amaretto Sour B-52 B-53 Bacardi Cocktail
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Drink Recipe Glassware Garnish Bailey’s & Coffee
Bay Breeze Black Russian Blue Hawaiian Buttery Nipple Cactus Cooler Cafe Charleston’s
Cape Cod Champagne Cocktail
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Drink Recipe Glassware Garnish Charleston’s Bloody Mary
Charleston’s Crisp Martini Charleston’s Old Fashion
Chocolate Martini
Club Special
Colorado Bulldog
Cosmopolitan Cuba Libre
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Drink Recipe Glassware Garnish Daiquiri Rocks Electric Lemonade
Flirtini French 75 Fuzzy Navel Gibson
Gimlet
Good N’ Plenty
Greyhound
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Drink Recipe Glassware Garnish Hawaiian Punch Hot Apple Pie
Hollywood
Hurricane
Irish Coffee Irish Nut Coffee
Jamaican Coffee
Kamikaze
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Drink Recipe Glassware Garnish Lemon Drop Martini
Long Beach Lynchburg Lemonade
Madras
Mai Tai
Margarita Rocks
Martini
Melon Ball Mexican Coffee
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Drink Recipe Glassware Garnish Mexican Hot Chocolate
Midori Sour Mimosa Mind Eraser
Mojito
Moscow Mule
Peach Cooler
Perfect Cocktail
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Drink Recipe Glassware Garnish Perfect Kamikaze
Perfect Margarita Pink Diamond Raspberry Brownie
Raspberry Screamer
Rob Roy
Rusty Nail
Salty Dog
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Drink Recipe Glassware Garnish Sangria
Screwdriver Sea Breeze
Sex on the Beach
Signature Manhattan Smith & Kern
Snuggle
Spritzer
Sweet Peach Tea-ni
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Drink Recipe Glassware Garnish Tequila Sunrise
Tom Collins
Tootsie Roll
Ultimate Long Island Tea
Vodka Collins
Vodka Sour
White Russian
Whiskey Sour
Wine Cooler
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PERFORMANCE APPRAISAL RATING KEY
FAR BELOW STANDARDS Required Level of performance is unacceptable to the point that it needs to be
addressed immediately.
BELOW STANDARDS Deficient skill and proficiency. A specific plan of development is required.
MEETS STANDARDS Meets with Charleston’s standards. Demonstrates satisfactory performance.
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BARTENDER PERFORMANCE APPRAISAL
CHARLESTON’S STANDARDS:
ITEM Far Below Below Meets
APPEARANCE
PERSONALITY/ATTITUDE
GREET TIMES
BEVERAGE SERVICE
SALESMANSHIP
BAR CHECKS OUT
RECIPE KNOWLEDGE
FOLLOWS PROCEDURES
SERVICE BAR AWARENESS
GUEST RELATIONS
CIRCULATION OF BAR
DEXTERITY / SPEED
TRAINER SIGNATURE:
MANAGER SIGNATURE:
TRAINEE SIGNATURE:
COMMENTS:
DEVELOPMENTAL GOAL #1)- ________________________________________________
DEVELOPMENTAL GOAL #2)- ________________________________________________
DEVELOPMENTAL GOAL #3)- ________________________________________________
DAY ONE – AM SHIFT
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BARTENDER PERFORMANCE APPRAISAL
CHARLESTON’S STANDARDS:
ITEM Far Below Below Meets
APPEARANCE
PERSONALITY/ATTITUDE
GREET TIMES
BEVERAGE SERVICE
SALESMANSHIP
BAR CHECKS OUT
RECIPE KNOWLEDGE
FOLLOWS PROCEDURES
SERVICE BAR AWARENESS
GUEST RELATIONS
CIRCULATION OF BAR
DEXTERITY / SPEED
TRAINER SIGNATURE:
MANAGER SIGNATURE:
TRAINEE SIGNATURE:
COMMENTS:
DEVELOPMENTAL GOAL #1)- ________________________________________________
DEVELOPMENTAL GOAL #2)- ________________________________________________
DEVELOPMENTAL GOAL #3)- ________________________________________________
DAY TWO – AM SHIFT
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BAR TENDER PER F OR M AN CE APPR AI S AL
CHARLESTON’S STANDARDS:
ITEM Far Below Below Meets
APPEARANCE
PERSONALITY/ATTITUDE
GREET TIMES
BEVERAGE SERVICE
SALESMANSHIP
BAR CHECKS OUT
RECIPE KNOWLEDGE
FOLLOWS PROCEDURES
SERVICE BAR AWARENESS
GUEST RELATIONS
CIRCULATION OF BAR
DEXTERITY / SPEED
TRAINER SIGNATURE:
MANAGER SIGNATURE:
TRAINEE SIGNATURE:
COMMENTS:
DEVELOPMENTAL GOAL #1)- ________________________________________________
DEVELOPMENTAL GOAL #2)- ________________________________________________
DEVELOPMENTAL GOAL #3)- ________________________________________________ baBART
DAY THREE – PM SHIFT
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BA RTEN D ER PERFO RM A N C E A PPRA ISA L
CHARLESTON’S STANDARDS:
ITEM Far Below Below Meets
APPEARANCE
PERSONALITY/ATTITUDE
GREET TIMES
BEVERAGE SERVICE
SALESMANSHIP
BAR CHECKS OUT
RECIPE KNOWLEDGE
FOLLOWS PROCEDURES
SERVICE BAR AWARENESS
GUEST RELATIONS
CIRCULATION OF BAR
DEXTERITY / SPEED
TRAINER SIGNATURE:
MANAGER SIGNATURE:
TRAINEE SIGNATURE:
COMMENTS:
DEVELOPMENTAL GOAL #1)- ________________________________________________
DEVELOPMENTAL GOAL #2)- ________________________________________________
DEVELOPMENTAL GOAL #3)- ________________________________________________
DAY FOUR – PM SHIFT
29
BARTENDER PERFORMANCE APPRAISAL
CHARLESTON’S STANDARDS:
ITEM Far Below Below Meets
APPEARANCE
PERSONALITY/ATTITUDE
GREET TIMES
BEVERAGE SERVICE
SALESMANSHIP
BAR CHECKS OUT
RECIPE KNOWLEDGE
FOLLOWS PROCEDURES
SERVICE BAR AWARENESS
GUEST RELATIONS
CIRCULATION OF BAR
DEXTERITY / SPEED
TRAINER SIGNATURE:
MANAGER SIGNATURE:
TRAINEE SIGNATURE:
COMMENTS:
DEVELOPMENTAL GOAL #1)- ________________________________________________
DEVELOPMENTAL GOAL #2)- ________________________________________________
DEVELOPMENTAL GOAL #3)- ________________________________________________
DAY FIVE – SIGN OFF
