BARTEND HANDBOOK Version: May 2018

Copyright: Commellini Estate

Page 1 of 28

Contents Rules and Policies ...... 2 General Rules ...... 2 Bar Policies ...... 2 Bar Procedures ...... 4 2017 Employee’s Roles at Commellini Estate ...... 5 Signs of Intoxication ...... 7 Preventing Intoxication ...... 9 Commellini Alcohol Licensing Information ...... 11 Mandatory Alcohol Server Training (MAST) ...... 17 Commellini Estate Specialty ...... 19 Other Must Know Drinks...... 20

Updated: May 2017 Page 2 of 28

Bar Rules and Policies General Rules

• No eating food in the bar. • Keep personal nonalcoholic beverages on back bar counter next to the window. • Do not use Cell-phone in front of the house. If you must use your personal phone do it in the back of house. • Wash Hands and keep hygienic. • Use tongs when handling fruit and vegetables. • Keep fruit and vegetables properly stored on ice at appropriate Washington State Department Of Health standards. • Always have a fresh bleach or sanitizer bucket in the bar. The bucket should be changed every four hours or as needed. Use testing strips! Bleach bucket = 1cap full of bleach per gallon of COLD water. • Keep language courteous and respectful. • Do not disrupt any ceremonies (even when the deck door is closed noises still can be heard in the bar and ). • Do not do dishes during toasts. • Keep the bar countertop, bar tables, and bar area clean! Bar Policies • Valid Identification or Driver’s License - Everyone must have valid Identification verifying the proper age of over 21 years for consumption of alcohol in Washington State.

WASHINGTON STATE ACCEPTABLE FORMS OF IDENTIFICATION For Purchase of Alcohol & Tobacco IDENTIFICATION MUST SHOW: Expiration date (except tribal ID), Photograph of the bearer, Date of birth, and Signature (except US Military ID), Note: for Washington State ID’s this would include Regular, Enhanced and Temporary forms of ID 1. Drivers license, Instruction permit, or ID card issued by any US State or Territory, the District of Columbia or any Canadian Province. 2. US Armed Forces ID card (encrypted signature acceptable) 3. Merchant Marine ID card (issued by the US Coast Guard) 4. Official Passport (includes the United States of America Passport Card) 5. Washington State Tribal Enrollment Card (no expiration date required) Reference: RCW 66.16.040

Updated: May 2017 Page 3 of 28

• Any person(s) showing signs of intoxication is not to be served.

• Over-intoxication - You are in charge of the well being of every person consuming alcohol. If someone is “cut-off” they are not to consume any more alcohol by any other bartender or staff on site. Please communicate this with any other person(s) necessary for enforcement. Find a manager immediately if the situation is getting uncontrollable. Management will back your decisions 100%. Make a police report If anyone has been warned or told they are too impaired to operate a vehicle and chooses to drive irregardless. If necessary call local law enforcement at anytime.

• No outside alcohol or beverage is allowed on premises. Respectfully “pull” any offsite drinks from guests and give them warning as to the regulations and rules of Commellini’s establishment. A written record will also be taken.

• Any person(s) under the age of 21 years caught consuming alcohol will have their drink “pulled”, given notice of Commellini’s rules and regulations as well a Washington State Control Board laws and regulations, and may be asked to leave per Bartender and Management’s decision. A written record will also be taken.

• Always file a daily detailed report stating incidents/ non-incidents. This is an insurance policy.

• “Tip” Allocation - All tips must be declared. 50% of cash tips from collection bowl will be distributed amongst the head or manager discretion. The remaining 50% will be distributed into the gratuity pool.

• Cash register - The cash register will be monitored by bartenders only unless otherwise assigned. The sum of the opening and closing register will always be $250.00.

Ideal Change Drawer as follows:

Bills Change

$20 Bills x 2 = $40 $0.25 x 40 = $10

$10 Bills x 5 = $50 $0.10 x 10 = $1

$5 Bills x 9 = $45 $0.05 x 10 = $.50

$1 Bills x 80 = $100 $0.01 x 50 = $0.50

Updated: May 2017 Page 4 of 28

Bar Procedures Opening and Closing Duties √ BAR OPENING DUTIES √ BAR CLOSING DUTIES

Bleach Bucket/ Towels Store Liquor/ Mixers

Ice Close Bar Station

Cash Register-Set Till Run Any Glass/ Dish-ware

Set Well Liquor/ Mixers Break Down Coffee Station

Set Bar Station/ Clean Out Sinks/ Trap/ Trap

Stock Beer/ / Clean/Dry All Stainless Steel

Run Any Glass/ Dishware Clean Bar/ Dishwasher

Clean All Countertops Clean All Countertops

Stock Paper Towels/ Soap Stock liquor/ Mixers

Sweep/ Mop If Needed Stock Beer/ Wine/ Juice

Set Up Coffee Station Stock Paper Towels/ Soap

Turn on Dishwasher Stock Napkins/ Straws

Citrus water to the bar Stock Garnishments

Clean Floor Drain

Sweep/ Mop/ Murphy Soap

Take Out Trash/ Clean/ New Liner

Empty Bleach Bucket/ Towels

Close Out C.C. Machine

Close Register/ Do Books

Turn Off Lights And Fan

Help Close out Rest of Venue

Updated: May 2017 Page 5 of 28

2017 Employee’s Roles at Commellini Estate Bartender

Summary/Objective

The Bartender position is responsible for providing timely, friendly, accurate, and safe service to the guests at Commellini Estate. You are expected to keep and maintain the cash drawer and all payments coming in and out of the venue during service. You are required to uphold all of the state of Washington’s Liquor board laws while serving on the premise. You will also be responsible for maintaining the cleanliness of both the front and back of bar area before and after service. Essential Functions

1. upon arrival to the Estate you will need to fully set up and prepare the bar for the event a. Turn on dishwasher b. Stock any product needed c. water to the bar d. Pull out mixers, cut bar fruit, set up mixing tools e. Have manager set up till f. Have manager give you full rundown of what the bar for that event looks like. 2. Be sure to be checking ID’s on anyone you see fit – better to be safe than sorry. 3. Maintain accurate pour amounts while pouring drinks, and properly ringing them into the revel system 4. Throughout the event be sure to wash, dry and put away any dishware that the servers bring to you. 5. If you have any lull during service – usually during dinner/toats for a wedding, clean up your area. Wipe down the glass shelving if time permits, dust bottles, organize under the POS system. 6. It is your call on overserving- if someone appears to be intoxicated CUT THEM OFF. Your manager WILL back you up every single time! 7. At the end of the night close out all tabs in the bar 8. Clean the entire front and back of the bar a. Empty citrus water b. Remove all pour spouts – run through wash c. Restock all product d. Wash all bar tools e. Wash dry and put away all glassware f. Clean counter mats

Page 6 of 28

g. Clean all counters h. Clean all sinks i. Sweep and mop behind bar j. Clean all windows k. Clean all bar tables l. Clean brass bar below bar m. Clean rug n. Sweep and mop wood floor 9. Check with manager for duties to help with general flip of venue after bar has been completed.

Page 7 of 28

Signs of Intoxication

Page 8 of 28

Page 9 of 28

Preventing Intoxication

Page 10 of 28

Page 11 of 28

Commellini Alcohol Licensing Information

Page 12 of 28

Page 13 of 28

Page 14 of 28

Page 15 of 28

Page 16 of 28

Page 17 of 28

Mandatory Alcohol Server Training (MAST)

Page 18 of 28

Page 19 of 28

Commellini Estate Specialty Cocktails (Bartenders are required to know these drinks!) Italian Sunset Cosmopolitan -2 oz Amaretto -1 oz Vodka -3 oz Orange Juice -1/4 oz triple sec -3 0z Club Soda -1/4 oz lime juice -Dash Grenadine -1/4 oz cranberry Fill (16 oz) with ice. Shake with ice and strain into chilled martini Pour amaretto, orange juice, club soda ad glass. Garnish with lime wedge. dash of grenadine. Garnish with orange slice and . Screwdriver -1 (1.5 fluid ounce) jigger good quality vodka Lemonchello Martini -6 fluid ounces pulp-free pure premium orange juice -2 oz Vodka -ice cubes -1 oz Lemonchello Pour the orange juice into a /Collins -1 teaspoon Simple glass with ice, then pour in the shot of vodka. Stir and -1 lemon serve. Fill shaker with light scoop of ice. Add vodka, lemonchello, and simple syrup and shake ten times. Serve in a chilled martini glass garnished with a lemon twist. Commellin’s Bloody Mary Recipe Rim 1 pint glass (16oz) with Kosher and set aside Classic Martini Take a different pint glass and pack full of ice add -2 oz Gin ingredients as followed: -1 tsp Dry Vermouth (or Sweet Vermouth if preferred) -1 ¾ oz. well Vodka Garnished with a cocktail olive. Shaken or -2 oz. bloody mary mix stirred as you prefer. -1/4 oz. olive juice -5-7 drops of tobacco depending spice (0 if Kamikaze no spice) -1 oz triple sec -2 drops of Worchester -1oz vodka Dump contents of glass in to mixer -1 oz muddles lime/lime juice and stir gently -1 wedge lime Empty mixer into salted pint glass Shake ingredients in a with Garnish with 1 lemon, 1bar olive, 1 ice. Strain into a martini glass. Garnish with a lime bar onion wedge and a stir stick.

Page 20 of 28

Other Must Know Drinks Amarretto Blue Hawaiian 1 1/2 oz amaretto almond 3/4 oz light rum 3/4 oz vodka (disaronno) 1/2 oz Blue Curacao liqueur 1 - 2 splashes sweet and sour mix 3 oz pineapple juice 1 oz sweet and sour mix Pour the amaretto liqueur into a cocktail shaker half-filled with ice cubes. Add a Pour contents into a pint glass ( first). splash or two of sweet and sour mix, and Decorate with the slice of pineapple and a shake well. Strain or pour into an old- cherry fashioned glass, garnish with a maraschino cherry and a slice of orange, and serve. Buttery nipple 1 oz DeKuyper® Buttershots liqueur B52 1/2 oz Irish cream 1/3 shot Kahlua® coffee liqueur 1/3 shot amaretto almond liqueur Pour buttershots into a chilled . 1/3 shot Bailey's® Irish cream Carefully layer or float the irish cream on top, and serve. Carefully layer ingredients, in order, into a shot glass; kahlua, amaretto, then irish Cape Codder/Vodka Cran cream. 1 1/2 oz vodka 3 oz cranberry juice Blow job shot 1 lime wedge 1/4 oz Bailey's® Irish cream 1/2 oz amaretto almond liqueur Pour Vodka and Cranberry Juice into a highball glass over ice. Stir well, add the Pour into a shot glass and top with wedge of lime, and serve. whipped cream. Have an individual place their hands behind their back, then; pick-up the filled shot glass with their mouth, tilt Cuba Libre/Rum & Coke w/lime head back, and drink. 2 oz light rum juice of 1/2 limes Black Russian Coca-Cola® 3/4 oz coffee liqueur 1 1/2 oz vodka Pour lime juice into a highball glass over ice cubes. Add rum, fill with cola, stir, and Pour ingredients over ice cubes in an old- serve. fashioned glass and serve.

Page 21 of 28

Fuzzy Navel 1 part peach schnapps Lemon Drop 1 part orange juice 1.5 oz vodka (can use citron flavor) 1 part lemonade ¾ oz triple sec ½ oz lemon juice Mix equal parts of each ingredient in a 3/4 oz simple syrup highball glass, top with ice, and serve. Pour ingredients into a stainless steel shaker Gibson over ice, and shake until completely cold. 1 1/2 oz gin Pour into the prepared martini glass, and 3/4 oz vermouth serve. 2 cocktail onions Long Island Stir gin and vermouth over ice cubes in a ¼ oz vodka mixing glass. Strain into a . ¼ oz tequila Add the cocktail onions and serve. ¼ oz rum ¼ oz gin Gimlet 1 oz triple sec 1.25 oz Tanqueray® gin 1 1/2 parts sweet and sour mix 1 oz Rose's® lime juice 1 splash Coca-Cola® 1 twist lime Mix ingredients together over ice in a glass. Pour the gin and lime juice into a mixing Pour into a shaker and give one brisk shake. glass half-filled with ice cubes. Stir well. Pour back into the glass and make sure there Strain into a cocktail glass and garnish with is a touch of at the top. Garnish with the lime wedge. lemon.

Grasshopper Martini 3/4 oz green creme de menthe 1 1/2 oz gin 3/4 oz white creme de cacao 1/2 oz dry vermouth 3/4 oz light cream Stir with ice cubes, and strain into a chilled Shake all ingredients with ice, strain into a cocktail glass. Garnish with an olive or a cocktail glass, and serve. twist of lemon.

Greyhound 1 1/2 oz vodka 5 oz grapefruit juice

Pour ingredients into a highball glass over ice cubes. Stir well and serve. (Vodka may be substituted for gin, if preferred.)

Page 22 of 28

Old Fashion Slow Comfortable Screw 2 oz blended whiskey 3 oz sloe gin 1 cube 3 oz Southern Comfort® peach liqueur 1 dash bitters 3 oz orange juice 1 slice lemon 3 oz vodka 1 cherry 1 slice orange Stir or shake ingredients & serve with ice.

Combine the sugar cube, bitters, and 1 tsp. water in an old-fashioned glass. Muddle well, add blended whiskey, and stir. Add a 2 oz gin twist of lemon peel and ice cubes. Add 1 oz lemon juice slices of orange and lemon and top with the 1 tsp superfine sugar cherry. Serve with a . 3 oz club soda 1 maraschino cherry Salty Dog 1 slice orange 5 oz grapefruit juice 1 1/2 oz vodka In a shaker half-filled with ice cubes, 1/4 tsp salt combine the gin, lemon juice, and sugar. Shake well. Strain into a almost Pour all ingredients over ice cubes in a filled with ice cubes. Add the club soda. Stir highball glass. Stir well and serve. (Gin may and garnish with the cherry and the orange be substituted for vodka, if preferred.) slice.

Seabreeze 1 1/2 oz vodka 1.5 oz blended whiskey 4 oz cranberry juice- Sweet & Sour Fill 1 oz grapefruit juice 1 cherry 1/2 slice lemon Pour vodka over ice into highball glass. Add mixers. May be garnished with a wedge of Pour all ingredients over ice cubes in a lime. highball glass

Sex on the Beach Hurricane 1 1/2 oz vodka 1/2 Light Rum (white) 1/2 oz peach schnapps 1/2 Dark Rum (ie: Myer's) 2 oz cranberry juice 1/3 Lime Juice 2 oz orange juice 1/3 Grenadine Fill 1/2 Orange Juice and 1/2 Pineapple Add vodka and peach schnapps to a highball Juice glass over ice. Fill with equal measures of Shake and Strain cranberry juice and orange juice, and stir. Cherry Garnish

Page 23 of 28

Red headed slut Tequila Sunrise 1/2 Jagermiester 1 ½ oz Tequilla 1/2 Peach Schnapps 3 oz Orange Juice Grenadine Fill Crandberry juice Colins Glass over ice Shake & Strain 2 oz shot glass White Russian 1/2 Vodka Jager bomb 1/2 Kahlua 1 part Jagermiester Float milk/cream 2 part Red Bull over ice tall rocks glass

Washington apple 1/2 oz Crown Royal 1/2 oz Apple Pucker 2 oz Tequila, Splash CJ 1 oz Lime juice, Shake & Strain 1 oz triple sec small rocks glass (3oz) Rub the rim of the glass with the lime slice Three wise men to make the salt stick to it. Shake the other 1/3 oz Jack Daniels ingredients with ice, then carefully pour into 1/3 oz Jim Bean the glass (taking care not to dislodge any 1/3 oz Johnny Walker salt). Garnish and serve over ice. Pint glass shot glass glass. Lime/Lemon garnish Mimosa -2.5 oz (1part) Wycliff Champagne -2.5 oz (1part) Orange Juice Ensure both ingredients are well chilled Pour into Champagne Flute Serve Cold

Page 24 of 28

Page 25 of 28

Page 26 of 28

Bartender Test Hint: Know what categories the Commellini Beer list fall into. Example Test Question: Please list what hefeweizen’s Commellini Estate Carries?

Page 27 of 28

Chianti is the Driest Wine CE Carries

Page 28 of 28

.

Bartender Test Hint: Know where the Commellini Wine list originated from and how to describe them.