bar

1. BAR MANAGEMENT
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Bar Service Standards
 Always be clean & tidy
 Since your hands are in constant view, pay special attention to your fingernails.
 Ice is essential for all cocktails. See that you have plentiful supply and that is
always clean & clear.
 Never re-use ice cubes after shaking a drink. They spoil the next drink.
 Sprinkle ice cubes with a few glasses of luke warm water to remove the snowy
look.
 Use enough ice wherever indicated. Warm drinks are never liked nor appreciated.
 Poor ice will ruin a good drink. Nothing absorbs odour more readily than ice. If
exposured to foreign odour while being processed. The ice absorbs the same. Ice
are of 3 types a) Cube ice b) Shaped ice c) Crushed ice.
 Use tongs or perforated spoons to pick up ice cubes - never fingers
 To prepare a tasty & pleasing drink, quality liquor should be used. Equally
important is necessary to use a quality mix with good carbonation. All mixed
should be pre-chilled.
 Make sure that pitted olives are washed before using.
 One will get a good deal more juice from lemons & oranges if they are soaked in
warm water.
 Fruits covered with a damp napkin preserves them.
 Cherries and olives retain their fresh look when covered in their own juice.
 Only choice quality fruits to be used as fruit decoration, since they can
compliment a drink. When you cut the citrus fruits, remove the white
underlining, since it is bitter. Do not cut oranges too thin since they flop all over
the drink.
 Always handle glasses by the stem or base - never put your fingers inside a glass
or near the rim.
 Fresh mint, should be wrapped in damp cloth. Under refrigeration for aroma and
crisp appearance.

2.  Where the use of a fresh egg is called for, always break into another glass before
using, thereby checking the freshness.
 When a drink is shaken which requires an egg, whole cube of ice should be used .
It breaks up the egg and help it blend into t he drink.
 Glassware should be more than clean - They should be sparkling. Use 2 towels -
one for drying, the other for polishing.
 A bartender should always carry the tools of his trade match box, a waiters friend
knife, a cigar cutter, a pen/pencil.
 Glasses need to be specially checked for lipstick stains.
 Measuring should be done on the bar counter.
 The bottles should be placed back in the proper places after use. The practice will
make it easier when the brand is called for the next time.
 Sugar of all kinds is necessary in cocktail bars. Ensure it is dry & uncaked.
Sugar is hard to dissolve in alcohol. Therefore a splash of water to dissolve it
before addition to other ingredients of the drink helps.
 All bar tools and accessories to be promptly washed after use - mixing glass,
cocktail shaker, bar spoon, strains, shot glass etc.
 Ensure a cocktail napkin is served with every drink. Little gestures pay huge
dividends.
 Make sure that the label on the bottle is turned so that the guest can see it.
 Use the correct glass for each drink. Part of the guest’s enjoyment comes from
sipping it from the correct glass.
 Ensure that the bartenders are fast, accurate & neat
 When you open a soda, till the bottle. It conserves the sparkle.
 Never put an effervescent ingredient into your shaker, mixing glass or liquidizer
 Sequence to be used whilst making a cocktail is
- Prepare the glass
- Prepare the garnish
- Prepare the cocktail by pouring the liquor last.
 In a mixed order of drinks, always make the cocktail last, so that they can be
served fresh - since the mixture can separate if left for too long.
 Emphasize the importance of remembering a favorite brand or mixed drink of
your regular guests. It is a compliment that they appreciate. Remembering their
names is just as important.
 The guest who come alone tends to get impatient quickly observe and serve
‘loners’ as quickly as possible.
 In the cocktail glasses, because drinks served in chilled glasses hold together
without evaporation longer & give greater satisfaction to guests. A frosted glass
adds a special taste on its own to the drink.
 Ensure that cocktail recipes use followed exactly.
 As you finish pouring a drink, twist the bottle. It prevents spillage
 Pour the cheapest ingredient into a mixing glass or a cocktails shaker first. If you
make a mistake, you will have wasted only the cheapest, and not the most
expensive.

3.  Never fill a glass to the brim. Spillage will result in a messy counter/table/spoilt
Clothes.
 Check glasses regularly for chipped edges.
 Great bartenders organize their mise-en-place of work at a regular pace with
minimum movement.
 Showmanship is as important in the bar as in any dining area. It can be done in
many ways - in preparing the drinks and serving them with a flourish or even in
the polishing of a glass by holding it up to the light.
 A rubber mat on the floor will make the bar-area slip resistant.
 Keep tables supplied with clean ash-trays at all times
 ‘Sell’ cocktails you know you make well.
 Profit margins should always be kept in mind
 It is dangerous and bad taste to allow a champagne cork to ‘pop’ on removal.
 It is acceptable in a busy bar to use your own pre-mixes such as a ready seasoned
tomato juice for Bloody Mary’s, a sour pre-mix of lemon juice, gomme syrup &
egg white.
 Decoration of a cocktail and mixed drink is a matter for the individual. Apart
from being expensive, it makes a drink look ludicrous.

4. THE OBEROI CENTRE OF LEARNING AND DEVELOPMENT
MANAGEMENT TRAINING PROGRAMME
SUBJECT : COCKTAILS BY : HARI NAIR
Food and Beverage Management
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HISTORY
· The first cocktail book might be said to be the 17th Century publication which
describes
drinks of singular complexity.
· These were medicinal in intention
· The work ‘cocktail’ was defined in print as a mixture of spirits, sugar, water and
bitters
in an American magazine,1806.
· The term cocktail is today accepted as a generic name for all mixed drinks.
· The bartender understands a cocktail to be a short drink of approx. 31/2 oz to 4oz
anything larger would be called a mixed drink or long drink
BAR DESIGN
SPACE
· The ideal distance b/w the back of the bar counter and the back cupboard is 100 -
110 cms
· The length of bar counter depends upon the no.of persons required to work behind
the
· counter, however each person should have his own station.
PLUMBING
Hot and cold water is essential
-----should be of the sw----kind
Ice smiles should have drain plugs
Drinks should be of stainless steel

5. REFRIGERATIONS
Defrosting should be done regularly
Refrigerators with 2 doors (one on either side) should be considered
BAR COUNTER
Guest side - 42”
Barman side = 34 - 36”
Guest side should be padded
Foot rails adds to the comfort of the guest.
BAR EQUIPMENT
Boston shaker
Standard shaker - glass, strainer, cap.
Mixing glass
The strainer( )
Bar spoon - twisting & muddling
Blender
Waiters friend/Cork screw
Ice pick
Ice scoop or tongs
Fermit tongs with fork
Plastic buckets for transporting -----
Bottle ship or empty cases
Crown cork bottle opener
Bitters bottle
Electric drink mixer
Electric juice e------or hand squeezer
Spirit measures - optical measures
Stainless steel fruit knife
Straws, st-----and cherry sticks
M----cured to crush known sugar orange peel) swizzle stick
Champagne cooler, stopper - to avoid less of ---
Muslin or funnel
Good supply of practical glassware
Glass cloth & serviettes
Cocktail napkins and coasters
Plastic or glass stirrers
Chopping boards

6. KITCHEN SUPPLIES
Olivies
Mara Schino
Wercester Shine ---
Ketchup
Tabasco
Salt and Pepper
Celery salt
Cinnamon
Mutmeg
Cloves
Angostura Bitters
Vanilla essence
Tomato juice
Celery
Coffee beans
Cube/Castor sugar
Demerara Sugar
Eggs
Cream
Mint
Cucumber -----
Oranges, lemon, limes
Bananas
Straw berries
Coconut cream
P/A juice
BARSTOCKS
Brandy Lime, Lemon
Gin Orange
Vodka P/A
Rum-white/dark Cocktail cherries
Tequila Celery Salt
Scotch Ge-----syrup
Vermonth-dry/sweet Club Soda
Cheery Tonic water
Taway port Dry ginger ale
Cointreau or triplesee Cola
Creme de methe Lime juice cordial
Kahlna or tia maria Lemonade/7up

7. Creme de ca--- Grate mutmeg
Kumnel Tamota juice
Advocoat P/a juice
Creme de ----- Coconut cream
Malibu Angonstusa bitters
Peach schnapps
TERMS
BLEND
Put the ----into the electric blender, add crushed ice if required by the recipe or
blend until the required consistency is achieved. Pour unstained into a suitable
glass.
BUILD
Pour the necessary --- directly into a suitable glass without any pre-mixing add ice
only if required by the recipe. Mixed drinks made in the way are usually served
with a stirrer.
FROSTING/RIMMING
A glass is frosted or summed by rubbing the ---with a piece of moist fruit and dipping
the aim in the frosting substance ice sugar salt, chocolate strands, melted chocolate
etc.
SHAKE
Put ice in to the cocktail shaker & pour in the necessary ----. Shake shortly and sharply
unless otherwise instructed and strain into required glass.
STIR
Put ice into the chilled mixing glass and pour in the necessary --- stir until cold and strain
into the required glass.
SPIRAL
The complete peel of a fruit cut in spiral form.
STIR IN
When topping with the final -----use the kar spoon to stir as it is added.

8. TWIST
A long rest trusted in the centre and normally dropped into the drink.
ZEST
A small thick piece of citrus peel with as little pith as possible. The essential oil is
squeezed on top of the drink and it is optional whether the rest is then chopped into
the drink.
MUDDLING
Crust mint ----etc, etc usually wooden spoon - in this case a bar spoon
CHILLOUT
Always drill a glass before you fill it. There are basically 3 ways to make a glass cold:
· Put the glasses in the refrigerator or freezer a couple of hours before using them.
· Fill the glasses with crushed ice just before using
· Fill the glasses with cracked ice and stir it around before pouring the drink.
THE SAVOY COCKTAIL BOOK
HANDLING GLASSWARE
· Always use an ice scoop and not the glass itself----s-----of glass always chip off when
dipped into an ice well and your glasses become unclear after a while.
· If you accidentally break a glass near ice, always ----away all the ice. When glass
shatters, pieces go everywhere. You really don’t want pieces of glass in your drink.
· Never take a hot glass and add ice into it. This ---- cause the glass to shatter due to
thermal shock.
· Mechanical shock occurs when -----2 glasses together. One of them will almost
always break.
· If you carry the glasses by the stem or the base you avoid finger prints where people
drink from, and you will have more support carrying the glass.