Katsigris (Wiley)

Index

Abbey , 333 blood alcohol concentration (BAC), 33 Americans with Disabilities Act (ADA), 98, Abou-Ganim, Tony, 76, 494 drink preferences of Americans, 16–17 517–518 , 219, 222 and health. See Health and alcohol Amer Picon, 225 Accountant, 600–601 consumption Amontillado, 264 Accounts payable, 581 moderation, measure of, 34 Amphorae, 3 Acetaldehyde, 40–41 ranking by country, 33 Ancient cultures, in, 2–4 Acidity, wine, 252 USDA guidelines (2005), 34 Anejo , 208–209 Adams, Samuel, 6 U.S. decline (1990s), 16 Angelica, 236 Additives, in -making, 321 Alcohol content, 174–177 Angel’s Kiss, recipe, 431 Administrative liability, 45 comparison of drinks, 177 Angostura bitters, 384 Administrative license-suspension laws, 48–50 percentage by drink type, 34 Anheuser, Eberhard, 6 Advertising, legal regulation, 691 proof system, 174–176 , 222 After-dinner drinks, 210–223 Alcoholic beverages, 219–224 Annealing, 157 , 210–217 alcohol content, 174–177 Antidepressants, drug-alcohol interactions, 36 digestifs, 218 bitters, 224–225 Antioxidants, wine, 35 (s), 219–224 defined, 171 Apertifs pricing, 606, 608 distilled spirits, 172–173, 175 as fortified wine, 235–236 Age, 676–677 fermented types, 171, 175 types of, 217–218, 225 drinking age laws, 50–52, 511, 676–677 historical view, 2–9 , 211 ID checking, 58, 511, 675, 677, 678 mixed drinks, 177 Approved Viticultural Appellations (AVA), seniors. See Older adults percentage of alcohol and drink type, 34 254 and subminimum wage, 521 Standards of Identity, 174 Aquavit, 200 Age Discrimination in Employment Act (1967), stocking , tips for, 178–181 (water of life), 7, 173, 185 503, 518 taxes on, 671–672, 674 Argentina, wine from, 268 Aggravation, recipe, 463 types of. See After-dinner drinks; Beer; Brown , 213–214 Aging goods; ; Mixed drinks; White production process, 214 distilled spirits, 184 goods; Wine serving methods, 214 wine, 243–247 Alcohol Labeling and Formulation Division Aromatized , 207 (ALFD), 685 aperitifs, 235 Ah-so, 152 Alco-pops, 51, 328 wine, types of, 236 Airline beverage service, 23 Aldehydes, 141 , 206 Airport bars, 92 , 331–335 Ashtrays, 386 Alambic Armagnacias, 214 compared to beer, 6, 331 Asia, beer from, 316 Alambic still, 183 serving temperature, 333 Assault and battery insurance, 679 Alberino, 240 types of, 331–335 Assorted discount, 554–555 Alberto I, recipe, 429 COPYRIGHTEDAli-Oli (Georgia), 383 MATERIALAsti Spumante, 241, 262 Alcohol abuse, 41–43 Alligator Alley (Chicago), 371 Astringency, 252 binge drinking, 42 Almaviva, 272 Ataxia, and alcohol consumption, 56 and malnutrition, 40 Alpha thujone, 222 Atmosphere and older adults, 38 Alsace, wine from, 261 creating for new business, 85–89 physiological effects, 42 Altbier, 334 and marketing strategy, 645–647 preventive programs for teens, 51–52 Altitude, high, and reactions to alcohol, 54 successful places, examples of, 85–89 symptoms of, 41, 43 Altitude Club (Boston), 89 Audits, federal, 689–691 theories of, 42 Alvarinho, 240 Augur, 294 tolerance to alcohol, 54 , 222 Auslese, 270 Alcohol and Tobacco Tax and Trade Bureau Amaro, 384 Australia, wine from, 268–269 S (TTB), 671–672 American proof system, 176 Automated pouring system, 127–128 N Alcohol consumption American-style , 203 cost cutting with, 128 L Katsigris (Wiley)

724 INDEX

Automobiles site / structure selection, 83–84 types of, 386 accidents as leading cause of death, 50–51 Barcelona (Georgia), 380 ‘‘ Picks’’ articles, 476 hired or nonhired insurance, 679 Bar-code scanner, for inventory process, 568 , 484–488 seat-belt law enforcement, 50 Bar die, 102 attire, 389 See also Drunken-driving laws Bardolino, 263 as bar chef, 411 Bar equipment, 121–166 behavior at bar, 389–393 B-52, recipe, 459 bar sinks, 130–131 and image of business, 80 Baby boomers, as customers, 74 bartender’s toolkit, 149 interview with, 398–399 Babylon bottle chiller, 133 job description, 498 alehouses, 10 cash register, 162–164 skills required, 485–488 and beer-making, 6 closing bar, cleaning, 393–394 theft methods of, 623 Bacchus, 4 for station, 122, 125 training of, 507–509 Backbar , 151–153 Base of glass, 155 components, diagram of, 124 costs, 121 Base of , 404–405 design of, 103 dispensing systems, 125–128 , 201–202 Bacteria draft-beer serving system, 138 Beaujolais, 259 food dangers, 364–365 dry-storage cabinet, 139 Beaujolais Nouveau, 259 preventing problems. See Sanitation flake-ice machine, 136 Beef boullion, 379 water dangers, 371 for garnishing, 150–151 Beer Balance of wine, 251 glass froster, 133 alcohol content, 177, 317 Balance sheet, 581 glassware, 130, 153–162 compared to ale, 6 Balloon wineglass, 289 glasswashers, 130–133 ales, 6, 331–335 Bank count slip, 387 horizontal bottle cooler, 140 beer bars, 337–338 Bar(s) ice crusher, 136 blonde beer, 336 as dining space, 91–92 icemakers, 134–138 bock , 328–329 equipment for. See Bar equipment mixers / , 128–129 bottle and case sizes, 552 floor of, 107–108 for mixing / pouring, 142–148 consumption per year, 16–17 floor plan example, 106 purchasing tips, 165–166 contract , 312, 342 front bar, 99, 102–103 refrigeration units, 133–134, 139–140 craft-brewers, 310–312 in layout design, 99, 108–109 for underbar, 104–107 Dark American Lager, 326 maintaining, tips for, 104 Bar knife, 151 Dortmunder Export, 327 modular design, 99 , from, 318, 320 draft-beer, 142, 323, 345–351 organizing. See Bar setup Barleywine, 334 and Generation X and Y customers, 75 pickup station, 105, 123 Bar menu, creating, 649–650 global market, 316–317 portable bar, 110 Barolo, 239, 262 health benefits, 36 sanitation standards, 121–122 Barrel house, 194, 205 history of, 5–7, 309–310 service bar, 109–110 Bar setup, 369–395 imported, 315–316 shapes of, 94, 108–109 bottled water, 372–374 lager, 7, 325 trends related to, 92–93 carbonated mixes, 372–374 lambic beer, 335–336 underbar, 104–107 closing bar, 392–395 light beer, 17–18, 314–315, 325–326 upkeep factors, 108 condiments, 384–385 list, creating, 338–340 Barback daily check, 370 macrobreweries, 312–313 job description, 499 garnishes, 379–384 malt , 327–329 role of, 488 ice, 384–385 mixed pints, 335, 342–344 Barbaresco, 239, 262 / -based mixes, 376–378 Munich Pale and Dark, 328 Barbera, 239 mise en place checklist, 388–389 nonalcoholic, 336–337 Bar Boot Camp, 508–509 mixes, 370–379 on and off premises sales, 310 Bar business start-up, 71–114 par stock form, 369 on-site promotion, 340–341 atmosphere, creating, 85–89 requisition for goods, 369–370 origin of term, 5 bar design trends, 91–93 tools for serving, 385–386 Pilsner, 326–327 clientele, categories of, 72–76 water safety, 371–372 porter, 335 and competition, 82–83 Barspoons, 145–146 private-label, 342 consultants / designers for, 110–112 Barstools, 99–110 production process. See Beer-making customer potential, determining, 82 backbar, 103 proof, 174 de´cor, 89–91 cash register, 109 regional breweries, 312, 314 financial planning, 84 designs, examples of, 100–101 seasonal beers, 328–329, 334 image / services planning, 78–81 spacing at bar, 102 serving. See Beer service layout, elements of, 93–98 types of, 97 Standards of Identity, 317 location, choosing, 81–82 Bar , 384 steam beer, 330–331 S market segment, identifying, 77 Bar supplies storage of, 141–142, 344–351, 562 N promotion of. See Marketing purchasing, 573 stout, 335 L Katsigris (Wiley)

INDEX 725

trends related to, 314–316 Blended Scotch whiskey, 187–189 , 212–213 varieties of, 17, 175 Blended malt Scotch whiskey (BMSW), 187, , 216–217 Vienna lagers, 328 189 , 216 BeerAdvocate.com, 337 Blended , 186–187, 194 history of, 210–211, 214 Beer belly, 40 Blended , 247 international types, 214–215 Beer box, 138, 142, 346 method, ice-cream drinks, 464 origin of term, 211 Beerenauslese, 270 Blenders , 215–216 Beer flights, 341 blender station, 122, 125 serving method, 218 Beer glasses commercial, 128–129 types of, 175 cleaning, 352–353 Blind Tiger Ale House (New York City), 338, Brandy Alexander, recipe, 461 types of, 155, 157 341 Brandy , 156–157, 160, 218 Beer-making Blonde beer, 336 Brasserie (New York City), 383 effervescence, 321–322 Blood alcohol concentration (BAC), legal Brazilian beer, 313 fermentation, 7, 171, 322 intoxication level, 33, 46–47, 51 Break-even point, 589–590 ingredients, 317–320 , building, steps in, 420–422 Breast cancer, and alcohol consumption, 37 lagering, 322 Blue Agave Club (California), 85–86 Breastfeeding, and alcohol consumption, 38 packaging beer, 322–324 Blue agave plant, 207–208 Breathing of wine, 291–292 pasteurization, 324 Blue Blazer, recipe, 436 Breath test, drivers, 48 process of, 321–322 Blush wine. See Rose´ wine Brennan’s (Houston), 79 and water quality, 318–319 Bock beer, 328–329 Brewer’s yeast, and beer-making, 7, 320 Beer service Body of wine, 251 Brewpubs, 21, 310–312 frosting glass, 356 Body weight, alcohol consumption, effects of, Web sites for, 651 glass, cleanliness of, 352–353 39–40 British / Canadian proof system, 176 glassware, 355–356 Bons bois, 213 Broken case, 552 increasing sales, 358 Bootlegging, 14–15 Brown, George Carvin, 184, 193 pouring beer, 353–355 Bordeaux, 257–258 Brown goods, 185–196 training servers, 357–358 Borderies, 213 bourbon, 191–194 Beer , job of, 492 Born-on-date (BOD), 344, 562 Canadian , 194 Belgium, beers from, 333–334, 336 Boston Tea Party, 10–11 , 195 Bellagio Hotel and Casino (Las Vegas), 78–79, Botanicals, gin, 202–203 defined, 16, 185 494, 508 Bottle chiller international types, 195–196 Benedictine, 222 bar setup, 133 , 190–191 Benefits, employee. See Compensation / benefits horizontal type, 140 light whiskey, 195 Beringer Blass Wine Estates, 576–577 Bottled in Bond, defined, 184 whiskey, 195 Betsy Flanagan’s Inn, 403 Bottled water, 372–374 Scotch, 187–190 Beverage-cost method, 602–603 mineral, 372–373 tasting, method for, 192 Beverage enterprise, 23 mocktails with, 373–374 whiskey, 185–186 airline beverage service, 23 sales program for, 373–375 Bruised beer, 323, 324 bar / entertainment establishments, 18–19 sparkling, 372 Brunello di Montalcino, 263 beverage-only bar, 17–18 water sources for, 372 Buck, 426 cigarette smoking issue, 21–22 Bottles, liquor, federal regulations, 684–685 Budget, 582–601, 591–593 food / beverage establishments, 19–21 Bottle wells, 122 accountant, role of, 600–601 hotel beverage operations, 22–23 Bottom-fermented, 322 break-even point, 589–590 starting business. See Bar business start-up Bouncers, job of, 493–494 cash-flow forecasting, 589, 591–593 Beverage manager Bourbon, 191–194 control phase, 582, 593, 595, 600 job of, 494–496 federal regulations, 191 expenses, 585–586 qualifications, 495 history of, 8, 191–193 financial statements, 587, 589 Beverage steward, job of, 494 small batch, 193 and profit goal, 583, 586–587 BEVINCO, 691 Boutique nightery, 80 purpose of, 582–583 Binge drinking, 43 Bowl of glass, 155, 288–289 sales forecasting with, 583–584 Bin number of wine, 282 Brahma Chopp beer, 313 Budget deviation analysis (BDA), 595–596 Bitters, 224–225 Brain, effects of alcohol on, 32 Building, choosing for new business, 83–84 for bar setup, 384 Brands Building mixed drinks, 409 pale ale, 333 hot, 540–541 Bulk-process fermentation, 248 types of, 224–225 house brands, 541 Bureau of Alcohol, Tobacco, Firearms (BATF), Black malt, 319 premium / super well brands, 541–542 inspections / audits, 689–691 Black Russian, recipe, 423 quality / variety factors, 541–542 Burgundy wine, 238, 258–259 Blended , 194 well brands, 541 Burgundy wineglass, 158 Blended distilled spirits, 184 Brandy, 210–217 Burney, Steve, 476 S Blended drinks, frozen drinks, 465–468 American types, 211–212 Burtonizing, 319 N Blended gas, 346, 348 Armagnac, 213–214 Busch, Adolphus, 6–7 L Katsigris (Wiley)

726 INDEX

Business plan, 635–639 Category management, 540 Coconut, cream of, 379 checklist for, 636 Catholic Church, and , 3, 4 Codorniu, 264 functions of, 635 Cava, 264 Coffee, freshness, 379 research areas for, 637–638 CD-ROM catalogs, 543, 547 Coffee drinks, 432–436 Business-to-business movement, 544, 549 Cellar temperature, 562 building, steps in, 434–435 By-the-glass wine program, 282, 285 Certificate of Occupancy (CO), 675 flaming drink, 433 pricing wines, 285–286 Certificates of Label Approval, 685 types of, 435 storage of wine, 301 Cervejaria Kaiser, 313 Coffey still, 183 Chablis, 239, 260 Cognac, 212–213 Cabernet Franc, 238 Chambord, 222 age / quality symbols, 212–213 Cabernet Sauvignon, 238, 252–253 Champagne appellations, 213 Cachaca, 206–207, 460 degrees of sweetness, 261 history of, 9 Ca d’Zan Bar (Florida), 446 glassware, 161, 289, 298 Cointreau, 222 Cage, champagne cork, 295–296 opening / pouring, 295–297 Collins drinks, 455–457 , recipe, 460 production process, 248 building, steps in, 425, 456 California, wine from, 264–265 serving temperature, 235, 295 Fizz, 455, 457 Call brands, 17, 125 Champagne Bar / Lounge (Miami), 476 Sling, 457 Calories, amounts for common beverages, 39 Chapitalization, 243 types of, 425, 452, 455 , 216 Character wine, 252 , 156, 159 , 225, 384 Chardonnay, 239–240, 259–260 Columbus Hotel (New Orleans), 476 Canada Charmat, 262 Commander’s Palace (New Orleans), 433 beers from, 315 production process, 248 Commune (New York City), 282 wine from, 272 Chartreuse, 222 Compensation / benefits, 520–530 , 194 Chasers, 459 deductions from paycheck, disallowed, 522– Cancer, and alcohol consumption, 37, 38 Chateauneuf-du-Pape, 260 523 , recipe, 419 Chateau wines, 257–258 dutied test, 523 Capital risk, 552 Cheeseburger in , 383 equal pay laws, 518, 520 Carbonated beverages Chenin Blanc, 240, 253 fringe benefits, 529–530 bottled, 127 Cherry garnish, 382 minimum-wage requirements, 521–522 dispensing system, 105, 126–127 Chianti, 239, 263 overtime, calculation of, 524–527 microsodas, 375–376 Chile, wine, 234, 272 payroll taxes, 529 mixed drink stirring method, 414 Chilling perquisits (perks), 529 mixes, types of, 372–374 beer glasses, 356 salary-basis test, 523 mix tank, replacing, 389 bottle chiller, 133, 290–291 salary-level test, 523 Carbon dioxide China, beer from, 313, 316 subminimum wage, 521 and beer-making, 321 Chlorofluorocarbons (CFCs), 138 tip credit, 521 for dispensing system, 126–127 Chocolate-based hot drinks, 433 tip pooling, 522 draft-beer system, 346, 348 Cholesterol level workweek computation, 521–522 in sparkling water, 372 alcohol consumption, benefits of, 35–36 Competition Carrying costs, 552 HDL and LDL, 35 and marketing strategy, 642–645 Case sizes, bottle size / units per case, 552 , hard, 211, 224 noncompete clause for staff, 660 Cash control, 622–629 Cigar bars, 21 and starting business, 82–83, 637 hand-held POS unit, 625 Cigarette smoking issue, 21–22 Compound gin, 203 managerial actions, 624 Cinsault, 269 Concept bar managerial impact, 618, 623–624 Citarella (New York City), 417 business identity, protecting, 659–660 and point-of-sale (POS) system, 626–629 Civil Rights Act (1964) Title VII, 503, 518–519 expanding operations, 660–661 for skimming scam, 625 Claret, 257 features of, 92 Cash-flow Classified growths, 257 Concha y Toro, 272 forecasting, 591–593 Cleaning. See Sanitation Condiments review of, 581–582 Closeouts, wine, 545 condiment tray, 150 Cashiers, theft methods of, 623 Closing bar, 392–395 storage of, 392–393 Cashier’s checkout slip, 396 Cobra gun, 105, 125–126 types of, 382, 384–385 Cash register, 162–164, 163–164 Cocktail(s) Congeners, 40, 180–181 and bar setup, 109 categories of, 17 Connoisseurs, as customers, 76 opening and closing, 387–388 history of, 403–404 Consignment sales, prohibition, 681 paycheck system, 163–164 origin of term, 403 Consolidation, impact of, 547–548 precheck method, 624 pricing, 606, 608 Consultants, for bar business start-up, 110–112 with presets, 164 See also Mixed drinks Continental (Philadelphia), 85 See also Point-of-sale (POS) system Cocktail freezer, 129 Continuous column still, 173, 183 S Cask-conditioned beer, 323 , 144–145 Contract brewing, 312, 342 N Cask strength, 184 Cocktail station, 122, 125 Contract labor, IRS criteria, 527–528 L Katsigris (Wiley)

INDEX 727

Contribution margin, 598, 601 Cryptosporidium, 371–372 Dispensing systems, 125–128 Control phase Curacao, 222 automated pouring system, 127–128 purpose of, 582, 600 Customers carbonated beverages, 126–127 steps in, 593, 595 baby boomers, 74 carbon dioxide line, 126 Controls, 610, 611–617 broad categories of, 72–73 cobra gun, 105, 125–126 cash. See Cash control connoisseurs / sophisticates, 76 dispensing towers, 127 cost and pricing, 607 demographic analysis of, 82 frozen drink dispenser, 129–130 loss measurement methods, 617–622 Generations X and Y as, 74–76 postmix, 126–127 for overpouring, 127–128, 407–408, 460, Latino, 73–74 premix, 126 691 and marketing strategy, 642, 648 and par stock, 621–622 and stocking bar, 179–180 extractive, 198 standard drink recipe, 614–616 theft methods of, 623 history of, 3 standard drink size, 613–614 women as, 73 process, 172–173, 180–181 standard glassware, 616 Cutting boards, 150–151 and proof, 181–183 Control states, 545–546, 669–670 Cuvee de Cent Cinquatenair, 223 Distilled spirits Cool-down areas, 92 Cynar, 225 aging / blending / bottling, 173 Coolers, 426 Cypress Club (San Francisco), 476 bottle and case sizes, 552 Cool River Cafe (Texas), 446 distillation process, 172–173, 180–181 Coors, Adolph, 7 Daiquiri history of, 7–9, 172–173 Coors Brewing Company, 313 frozen, 467 proof, 34, 174, 176 Copyright, proprietary drink manual, 660 history of, 450 still for, 183 Cordials. See After-dinner drinks recipe, 454 superpremium, 177 Corks, wine variations, 453 types of. See Brown goods alternatives to, 246, 301 Daisy, 457 Distributors cork retriever, 294 Dark rum, 205 business-to-business trend, impact on, 549 issue related to, 245–246 Dasher, of bitters, 384 role of, 545 opening bottle, 292–294 Date rape drugs, testing drinks for, 43 Dolce (West Hollywood), 110 presenting to patron, 295 Decanting wine, 298–299 Dome (Texas), 468 problems with, 294 De´cor Door staffers, responsible service behavior, 58– Corkscrews barstools, 97 types of, 151–153 59 choosing for new business, 89–91 Doppelbocks, 330 wine, opening bottle, 292–294 and marketing strategy, 647–648 Corn whiskey, 195 Dortmunder Export, 327 DeGroff, Dale, 76, 443, 445, 488 Double Old-Fashioned glass, 156 Cosmopolitan, recipe, 447 interview with, 26–27 Doubles, avoiding, 53 Cost control. See Controls Demand / price relationship, 604–605 Draft beer Cost-percentage method, 617–619 Demerara rum, 206 care / maintenance of system, 348–350 Cost / price relationship, 601–604 Demographic analysis, customer profile, 82 direct-draw, 345–346 beverage-cost method, 602–603 Dependent care accounts, 530 gases, 346, 348 gross profit method, 604 Depletion-allowance form, 568–569 keg size, 322 Cost / sales ratio, 586, 599–600 Depression long-draw, 346 Cote Rotie, 260 antidepressant-alcohol interaction, 36 problems / troubleshooting, 351 Cover charge, 493 and reactions to alcohol, 54 serving system, 138, 345–351 Craft-brewers, 310–312 Dessert drinks, menu, example of, 477 staff, training of, 348 Craig, Elijah, 192 Dessert wines Cream as fortified wine, 235–236 storage of, 142, 562 in drinks, 379 glassware, 289 , 222 whipped, 379 types of, 236 Dramshop laws, 44–46 Cream drinks, types of, 461–462 white, 234, 258 Dramshop liability, 678–679 Cream , 264 Diastase, 185 Drink and Eat, Too! (Chicago), 87–88 Credit, legal restrictions, 681, 691 Dickie Brennan’s Steakhouse (New Orleans), Drink menus, 473–478 Credit cards, skimming scam, 625 474 dessert drinks, 477 Credit memo, 558–560 Dietary Guidelines for Americans, alcohol limited menu, 473–474 Cre`me de Cacao, 222 consumption guidelines (2005), 34 signature drinks, 474–475 Cre`me de Menthe, 222 Dieting, and reactions to alcohol, 54 unlimited bar concept, 473 Crianzas, 264 Digestifs, types of, 218 Drink orders Criminal liability, aspects of, 45 Digestion, of , 31 guest-check abbreviations, 471–472 Crisis management, alcohol-related incidents, Direct-draw system, 345–346 preparation sequence, 470 63 Directional labels, 687 Drip rail, 102 Crow, James C., 193 Discounts, 553–555 Driver’s License Booklet, 677–679 S Crushed ice machine, 136 types of, 553–554 Driving under the influence (DUI). See N Cruvinet, 301 Discrimination, legal prohibition, 518 Drunken-driving laws L Katsigris (Wiley)

728 INDEX

Driving while intoxicated (DWI). See Drunken- Family and Medical Leave Act (1993), 517, Fortified wine, 235–236 driving laws 519–520 alcohol content, 235 Drug-alcohol interactions, 36, 54–55 Family Talk About Alcohol program, 51–52 categories of, 235–236 Drunken-driving laws, 47–50 , 333–334 sherry, 264–265 attorney, interview with, 66–67 Fast food, adult-fast food, 73 Standards of Identity, 235 legal developments, 52 Fatigue, and reactions to alcohol, 54 Four Points Sheraton Hotel (Los Angeles), 341, levels of administration of, 48, 50 Federal Insurance Contribution Act (FICA), 529 492 penalties by state, 49 Federal Unemployment Taxes (FUTA), 529 Four Seasons (New York City), 445 per se laws, 48 Feedback, sources of, 657–658 Four Seasons Hotel and Resort (California), testing for drunkenness, 48 Fermentation 154, 383 Zero-Tolerance laws, 51 beer-making, 7, 171, 322 Framboise, 217, 336 Dunkel, 329 bulk-process, 248 France Dunkelweisen, 331, 333 fermented beverages, types of, 171, 175 bottled water, 372 Dutch gin, 202 proof of , 174, 176 wine from. See French wine Dylan Prime (New York City), 379 spontaneous, 206 , 222 winemaking, 171, 237, 243, 248 Frappes, 422 , 462–463 Fernet Branca, 225, 384 Fraunces, Samuel, 11 recipe, 463 Fetal Alcohol Effects (FAE), 37, 55 Fraunces , 11 Egyptians, ancient Fetal Alcohol Syndrome (FAS), 37, 55 Free-pour, 407–408 and beer-making, 5, 309 FIFO (first in, first out), 562 Freixenet, 264 wine and health, 9 Financial statements, 589 French paradox, 35 Eighteenth Amendment, 14 income statement, 595, 597–599 French wine, 257–261 Eisenbock, 330 Fin bois, 213 most prestigious, 257–258 Electrical system, and layout design, 98 Fine Champagne, 213 rose´, 234 Electronically altered water (EAW), 368 Finish, 252 types / descriptions, 258–261 Elephant Bar (California), 92 Fino, 264 wine producing regions, 257 Ellison, R. Curtis, 35 Firkin, 323 Fringe benefits, 529–530 Employee Polygraph Protection Act, 520 Fixed expenses, 585–586 Front bar Employees. See Staff Fizz design of, 99–103 Employer Identification Number (EIN), 530 recipe, 457 equipment for. See Bar equipment Employment Eligibility Verification (I-9 form), variations, 457 Froster, for glasses, 133 503–504 Flake-ice machine, 136 Frothee, 378 Empty-for-full bottle exchange, 622 Flaming drink, coffee drinks, 433 Frozen drinks, 465–468 Encore (Chicago), 79 Flatiron Lounge (New York City), 85 dispenser system, 129–130, 393, 468 Endorsements, insurance, 679–680 Flavonoids, 35, 36 pricing, 606, 608 England Flavored-, 199 steps in, 466 beers from, 334–335 Flavor intensity, wine, 251 types of, 465, 467–468 , 10 Flexhose, 126 Frozen Peach , recipe, 468 English-style gin, 202 Flip, 463 Frozen Strawberry Daiquiri, recipe, 467 Entertainment seeking customers, 72 Float, liqueurs, density, 430–431 Fruit garnishes, types / preparation of, 380–382 Entry, and layout design, 95–96 Floor of bar, 107–108 Fruit-juice drinks, 417–422 Equal Pay Act (1963), 518, 520 Flor, 264 building, steps in, 417–420 Equipment. See Bar equipment Flute, 158, 161, 289 tropical drinks, 460 Ethanol, digestion of, 31 Folate, deficiency and alcohol abuse, 40 types of, 419–421 Event marketing, 315 Foley, Raymond, 430 Fruit squeezer, 148 Excelsior (Boston), 80 Folk medicine, alcoholic beverages in, 9 Fuller, Robert, 4–5 Excise tax on alcohol, 671 Food Fume´ Blanc, 240 Exclusive deals, 545 alcoholic beverage as staple, 3 Functional water, 368 Exit interview, 514 bar menu, creating, 649–650 Funnels, 148 Exits, and layout design, 95–96 food-wine matching, 234, 279–280 Futsuu-shu , 237 Expense account, 529 and image of business, 80 Expenses, budget items, 585–586 and marketing strategy, 649–650 Galliano, 222 Extensions, 558 snacks. See Bar snacks Gamay Beaujolais, 239, 259 Extreme-value wines, 253 Food-and-beverage director, job of, 494–495 Games, in bars, 92–93 Foodservice Consultants Society International Garnacha, 264 Fado’s (Atlanta), 85, 191 (FCSI), 111 Garnishing, 379–384 Fair Labor Stands Act (FLSA), compensation / Footed ware, 156–157 creative approach, examples, 379–380, 383 benefits provisions, 521–527 Foot of glass, 155 equipment for, 150–151 Fair-market value, 639–640 Forecasting, cash flow, 589, 591–593 fruit garnishes, 380–382 S , 379 Foreseeability, 45 inappropriate use, 405 N L Katsigris (Wiley)

INDEX 729

non-fruit types, 382–384 Gordon, David, 282 physiological effects, 31–33 storing garnishes, 392–393 Grain whiskey and senior citizens, 38 Gastro , 92 versus mash whiskey, 187–188 and women, 36–37, 55 Gay-Lussac (G-L) proof system, 176 production process, 188 Health department codes, 675 Generations X and Y, as customers, 74–76 Gramercy Cellars (Washington), 277 Health warning statement, on label, 685–688 Generic wine, 253 Grand Cru, 259, 260 Heart disease, alcohol consumption, effects of, Genetic theory of alcoholism, 42 Grande Champagne, 213 35–36 Geneva, 201, 202 , 222–223 Hefeweisen, 331 German wine, 269–271 Granoff, Peter, 544 Helles, 329 pradikats, 270 Grapes Herbin Brewery Group, 313 quality classification, 270 red grape varietals, 238–239, 242 Herbsaint, 222 serving temperature, 291 varietal wine, naming of, 252–253 Hermitage, 260 sparkling, 235 white grape varietals, 239–242 Herzbrum, Robert, 444 wine producing regions, 271 wine production. See Winemaking (s), 413–417 Germany Grappa, 216 building, steps in, 414–416 and beer-making, 5–7, 309 Grasshopper, recipe, 461 pricing, 606, 608 beers from, 326–327, 329–331, 334 Grasshopper Blend, recipe, 465 types of, 414, 416–417 Gewurztraminer, 240, 261 Graves district, 239 , 156, 157, 159 Giardia lamblia, 371–372 Gravity-feed dispensers, 129 High-end customers, expectations of, 76 Gibson, 443 Greeks, ancient, 309 High-end spirits, sale of, 76–77 Gin, 200–204 taverns, 10 , 217 flavored, 203 wine and winemaking, 2–3 Hiring staff, 496–503 history of, 7–8, 201–202 Green Dragon, 11 I-9 form, 503 international types, 203 Grenache Blanc, 238 job descriptions, 495–499 production process, 203 Grenache Noir, 238 and staff schedule, 497, 500–501 Standards of Identity, 202 Grenadine, 378–379 Holidays, hours of operation, 675 types of, 175, 202–203 Gross operating profit, 598 Hollands, 201, 202 , recipe, 414, 416 Gross profit, 598, 601 Honjozo sake, 236–237 Glass brushes, 131 Gross profit method, 604 Hoover, Chris, interview with, 66–67 Glass froster, 133 Guarapo, 378 Hops, in beer-making, 5–6, 320, 321–322 Glass rail, 102 Guest-check abbreviations, 471–472 Horizontal bottle cooler, 140 , 148–149 Gusano, 209–210 Horse’s Neck with a Kick, recipe, 426 Glassware, 153–162, 367–368, 384 Hot brands, criteria for, 540–541 beer glasses, 155, 157, 355–356 Hancock Tavern, 11 Hot drinks, coffee drinks, 432–436 , 161 Handgun, 105 Hotel bars, image, challenges of, 79–80 footed ware, 156–157 Handicapped, accommodations for, 98 Hotel Grande Bretagne (Greece), 534–535 handling / care of, 161–162 Hand shaker, 144–145 Hotels Margarita glasses, 154 Hand-washing, 365, 367 famous bars, 11 martini glasses, 154 , causes of, 40–41 hotel beverage operations, 22–23 mugs, 157, 159 Hansen, Julie, 664–665 Hourglass, 356 parts of glass, 155 , decline of, 404 Hours of operation, regulations, 676 pilsner glass, 157 Hard cider, 211, 224, 328 House brands, 125, 541 production of, 157–158 Hard lemonade, 224, 328 Hudson Bar and Books (New York City), 87 purchasing tips, 160–161 Harrington, George, 277 Hydrochlorofluorocarbons (HCFCs), 138 sanitation of, 130, 367–368 Harvey Wallbanger, recipe, 419 Hydroflurocarbons (HFCs), 138 sizes (chart), 160 Hazard Analysis of Critical Control Points Hydrometer, 176 standard, use of, 616 (HACCP), 364 , 157–158 Head of beer, 320, 353 I-9 form (Employment Eligibility Verification), take-home as souvenir, 161 Health and alcohol consumption, 34–43 503–504 tumblers, 156 alcohol effects, high-risk factors, 54–55 Ice washing equipment, 130–133 alcoholism, 41–43 freshening older ice, 136 and wine service, 153–154, 158, 288–289 beneficial aspects, 34–35 ice crusher, 136 Glasswashers, 130–133 and cancer, 38 sanitary factors, 367 Glycerin, 251 drug interactions, 36 serving method, 367, 384–385 Glycol, 346 ethanol, digestion of, 31 shape / size of cubes, 134–136 Goblet, 289 French paradox, 35 type for use, tips for, 135–136 Golden Tee machines, 92–93 hangover, causes of, 40–41 in wine chiller, 290 Goldman, Sharon, 576–577 and heart disease, 35–36 Ice bin, cleaning, 394 Gold rum, 205 historical view, 3, 9 Ice-cream drinks, 463–465 S Gold tequila, 208 nutritional factors, 39–40 blender method, 464 N L Katsigris (Wiley)

730 INDEX

Ice-cream drinks (Continued ) bar-code scanner, use of, 568 Kegs of beer pricing, 606 contents of bottles, measuring, 566 keg size, 323 types of, 463, 465 FIFO, 562 storage of, 142 Iced-tea glass, 157 inventory turnover rate, 572–573 Kentucky whiskey, 191 Icemakers, 134–138 periodic order method, 555 Ketamine, testing drinks for, 43 cleaning, 135 perpetual inventory, 555, 568, 570–571 Kharasch, Isidore, 618 inlet chiller option, 137 physical inventory, 565–568 Kidder, George, interview with, 398–399 maintaining, 137 small versus large, 550–552 Kilning, 318 older models, EPA requirements, 137 value, determination of, 571–573 Kir, 217 operation of, 136 Investment value, 640 Kir Royale, recipe, 426 size, choosing, 137 Invoice , 217 Ice scoops, 145, 147 checking against purchase order, 558–559 , 200 Ice tongs, 145, 147 for purchases, 556 Krausening, 322 Identification (ID), checking for age, 58, 511, Ireland, beers from, 335, 336 Krueger, Gottfried, 323 675, 677, 678 Irish coffee mug, 157 Krystal, 331 Ignition-interlock laws, 48 Irish whiskey Image brand names, 191 Labels business identity, protecting, 659–660 distilleries, 191 directional labels, 687 establishing for new business, 78–81 history of, 190 Italian wine, 262 Immer, Andrea, 279 single-malt, 191 labeling laws, 685–689 Immigration and Naturalization Service (INS), Iron Cactus (Texas), 371 for organic wine, 688–689 I-9 form, 503 IRS W-2 form, 532 Spanish wine, 263–264 Immigration Reform and Control Act, 518 IRS W-4 form, 530 wine, information on, 254–257, 686 Imperial India Pale Ales, 333 Issuing liquor, 563–565 La Bodega Winery (Texas), 92 InBev, 313 Italian wine, 261–263 Labor / employment laws, 513–520 Incident reports, 56–58 DOC classifications, 262 listing of laws, 518–520 federal regulations, 685 label designations, 262 workplace liability prevention measures, 514, Income statement, 595, 597–599 sparkling, 235 516–517 as data analysis tool, 599–600 types / descriptions, 262–263 Lager profit information from, 598–599 Italy origin of term, 7, 325 Independent contractors, versus employees (IRS bottled water, 372 Vienna lagers, 328 criteria), 527–528 wine from. See Italian wine Lagering, 321, 322 India Pale Ales (IPA), 319, 333 and winemaking, 4 Lambertville Station (New Jersey), 286 Infusions Lambic beer, 335–336 federal regulations, 685 Jack’s Lounge (Kentucky), 476 Lambrusco, 239 gin, 202, 203 Ja¨germeister, 225 Lanza, Joseph, 403 vodka, 201 Japan Latinos Inhibitions, and alcohol consumption, 55 beer from, 316 as customers, 73–74 Injuries, OSHA documentation requirements, sake, 236–237 Nuevo Latino , 416–417 517 Jefferson, Thomas, 3–4, 309 Lawnmower beer, 314 Inlet chiller, 137 Jigger, 143 Laws and hospitality industry, 44–52, 50–52, Inspections, federal, 689–691 mixed drink measure, 405–406, 408 676 Insurance, 677–680 Job descriptions, 495–499 advertising requirements, 691–692 assault and battery, 679 examples of, 498–499 blood alcohol concentration (BAC) laws, 46– automobile, hired or nonhired, 679 Job interview 47 endorsements, 679–680 questions to ask, 501 bottle-related, 684–685 liability insurance, 677–679 taboo questions, 502, 516 Certificates of Label Approval, 685 loss of earnings, 679 Judgment, impaired, and alcohol consumption, dramshop laws, 44–46 medical, 530 55 drinking-age laws, 50–52, 511, 676–677 property insurance, 679 Jug wines, 253 drunken-driving laws, 47–50 worker’s compensation, 679 Juices inspections / audits, 689–691 Interior designers, for bar business start-up, for bar setup, 376–378 intoxicated persons, selling to, 45–46, 677 111–112 freshness factor, 378 labeling laws, 685–689 Internet juice flight, 378 marrying, prohibition of, 685 sales, issues related to, 682–683 Junmai sake, 236–237 noncompete clause for staff, 660 Web site marketing, 651 product policing, 683–685 wine sales on, 544 Kabinett, 270 recordkeeping, 689 Intoxication, signs of, 55–56 Kahlua, 223 third party liability, 45–46 Intrinsic value, 640 Kahunaville (Delaware), 468 trademark and copyright, 659–660 S Inventory, 555, 565–573 Kamikaze, recipe, 459 See also Labor / employment laws; Regulations N L Katsigris (Wiley)

INDEX 731

Layout, 93–98 Maderized, wine, 299 and fermentation, 185–186 entry and exit, 93, 95 Maibock, 330 Mash bill, Washington’s, 8 handicapped accommodations, 98 Main, Bill, 513 Mash tun, 321 shapes, examples of, 94 , recipe, 460 Mass-market breweries, 312–313 space, elements of, 93 Malnutrition, of alcohol abusers, 40 Maxim’s, 11 traffic patterns, 95–96 Malt M Bar (Miami), 444–445 Lead time, 548–549 in beer-making, 318, 320 Meals, free, 529–530 Leave, employees, special requests, legal and fermentation, 185 Measures aspects, 517, 519–520 Malternatives, 51, 328, 330, 336 bar measures (chart), 408 Lees, 243 Malt liquor, 327–329 metered versus free-pour, 407–408 Legal developments, drunken-driving laws, 52 issue related to, 328–330 Medical insurance, 530 Lemon, garnish preparation, 380–381 malternatives, 51, 328, 330, 336 Medicare taxes, 529 Lemonade, hard, 224, 328 Malt whiskey Menger, 11 Lemongrass Margarita, recipe, 454–455 versus grain whiskey, 187–188 Menus Liabilities, 581 production process, 185–188 bar food, creating, 649–650 Liability Mandarin Oriental Hotel (Florida), 445 drinks. See Drink menus insurance needs, 677–680 , 441–443, 445–447 Meritage, 247 third-party, aspects of, 45–46 quantity premix, 447 Merlot, 238 workplace liability prevention measures, 514, recipe, 443 Mermaid Tavern, 10 516–517 stir method, 442–443 Mescal, 209–210 License states, liquor purchase, 545–547, 681 variations, 445–446 production process, 209 Licensing, 680–681 Manolis, Christopher, interview with, 534–535 , 215 and layout design, 98 Manzanilla, 264 Metered pour, 407–408 state and local, 673–674 Marc, 215–216 Methode Champenoise, 235, 248 Light beer, 17–18, 314–315, 325–326 Margarita Mexico, breweries, 315 Lighting, and mood, 90 frozen, 468 Microbreweries, 17, 310 Light whiskey, 195 recipes, 454, 468 Micron rating, water filter, 371–372 , 223 Margarita glass, 154, 158 Microsodas, 375–376 Lincoln, Abraham, 193 Marketing, 641–658 Milk, in drinks, 379 Liqueur(s), 219–224 atmosphere factors, 645–647 Milk punches, types of, 462–463 float, 430–431 competition-related information, 642–643 Miller, Frederick, 6 production process, 219 customer-related information, 642, 648 Miller Brewing Company, 313 serving methods, 219 and food / snacks, 649–650 Mineral water, 372–373 types of, 175, 219–223 and Internet, 651 Minibars, hotel, 22–23 Liqueur glass, 158 news / reviews, 653–655 Minimum-wage requirements, 521–522 Liquidation value, 640 and personal contact, 655–656 exempt employees, 523 Liquor promotional events, 656–657 Mint bitters, 384 purchasing steps. See Purchasing service factors, 647–648, 652 types of. See Alcoholic beverages steps in, 641 recipe, 428 Liquor on ice, 422–423 word-of-mouth, 650–652 versions of, 428–429 Liver, ethanol, metabolism of, 31 Market segment Mise en place, 388–389 Llodra, Marcela, 476 and bar business start-up, 76–77 Mitchell, Dodd, 110 Local codes, 675 identifying, 641 Mixed drinks, 441–443 Local option laws, 672–673 Market Watch, 540, 543 bar chef drink recipes, 411 Location, choosing for new business, 81–82, Mark’s Bar (New York City), 80 bar measures (chart), 408 637 Marsala, 236 chocolate-based, 433 Long-draw system, 346 Marsanne, 240 coffee drinks, 432–436 Long Island Iced Tea Martini, 441–446 Collins drinks, 425, 455–457 recipe, 429 classic versus popular types, 203–204 coolers, 426 variations, 429 dry, 410, 443 cream drinks, 461–462 Loss measurement methods, 617–622 history of, 444–445 defined, 177 cost-percentage method, 617–619 Perfect, 443 drink families (chart), 412–413 ounce method, 619 quantity premix, 447 Fizz, 455, 457 potential sales-value method, 619–621 recipe, 443 frappes, 422 Loss of earnings insurance, 679 stir method, 442–443 frozen drinks, 465–468 Lotus (New York City), 110 variations, 443–446 fruit-juice drinks, 417–422 Martini glass, 154, 158 , 413–417 Maceration, 219 Martini Ranch (Chicago), 380 ice-cream drinks, 463–465 Macon, 260 Mash increase in popularity of, 403 S Madeira, 236 in beer-making, 321 liquor on ice, 422–423 N L Katsigris (Wiley)

732 INDEX

Mixed drinks (Continued ) Muscat, 241, 262 Onions, cocktail, 382 Manhattan, 441–443, 445–447 Muscatel, 236 On-premises sale, 310, 692 Martinis, 441–446 Mystery-shoppers, 657–658 On the rocks, serving whiskey, 196 measures of ingredients, 406 Open-container laws, 48 metered versus free-pour, 407–408 Napa Gamay, 239 Operation Lightning Strike, 685 milk punches, 462–463 Napa Valley, wine from, 265 Orange, 380–381 Mint Julep, 428–429 Napkins, cocktail, 386 garnish preparation, 381 mixing methods, 408–410 Narcisse (Chicago), 88 Orange bitters, 384 nonalcoholic drinks, 468–469 Nation, Carry A., 12–13 Oregon, wine from, 267 Old Fashioned, 426–427 National Laboratory Center, 689 Organic wine, labeling rules, 688–689 pousse-cafe´, 429–431 National Labor Relations Act, 519 Orgeat, 379 rickeys, 425–426 National Sanitation Foundation International Ounce method, 619 shooters, 458–459 (NSFI), 121, 675 Outback Steakhouse, 79 Sling, 457 Neat, serving whiskey, 196 , 223 sours, 448–453 Nebbiolo, 239 Overrun, 129 spritzers, 426 Negligence, aspects of, 46 Overtime pay, calculation of, 524–527 structure / components of, 404–405 Neighborhood bars, customers of, 72 Oxidation, wine, 299 summer cocktails, most popular, 427 Neoprohibition, 43–44 taste complexity categories, 407 Neotemperance, 44 Pacult, Paul, interview with, 228–229 terms related to, 410 Net income, 598–599 Palace Kitchen (Seattle), 88–89 tropical drinks, 459–460 Net profit, 581, 598–599 Pale ales, 333 two-liquors on ice, 423–425 Net-worth capital, 582 Palo Cortado, 264 well-balanced, components of, 406 Neutral spirits, 183, 186–187 Palomino, 264 Mixed pints, 335, 342–344 News feature, as promotional tool, 653–655 Park Avenue Country Club (New York City), 89 Mixers, shake mixer, 128–129 New York, wine from, 266–267 Parking-lot requirements, 673 Mixes, 370–379, 398–399 New York Tea Party, 11 Par-stock carbonated, 372–374 New Zealand, wine from, 272 bar form, 551 juices / juice-based mixes, 376–378 Ninkasi, 5 and control function, 621–622 less common types, 379 Nitrogenated beer, 322 and purchasing, 550–551 milk / cream, 379 Noise level, 90 Participatory bars, 92 simple , 378–379 Noisette, 223 Pasteurization, beer, 7, 324 sweet-and-, 378 Nonalcoholic beer, 336–337 , 223 Mixing , 145 Nonalcoholic mixed drinks. See Mocktails Patent still, 183 Mixing drinks, equipment for, 142–149 Noncompete clause, 660 Pat O’Brien’s (New Orleans), 474 Mixing glass, 144 Nonik, 356 Paycheck system, 163–164 Mixology. See Mixed drinks Nutrition, alcohol consumption, effects of, 39– Payroll taxes, 529 Mixto, 208 40 Pear William, 217 The Moan and Dove (Massachusetts), 338 Peat, malt whiskey production, 187–188 Mocha Rum Cooler, recipe, 435 Oatmeal stout, 335 Percentage cost, 586 Mocktails, 17 O’Brien, Pat, 420 Percolation, 219 with bottled water, 373 Occupational Safety and Health Act, 520 Periodic order method, 555 pricing, 468–469 Occupational Safety and Health Administration Pernod Anise, 222 types of, 469 (OSHA), work-related injury Perpetual-inventory method, 555, 570–571 Mojito, recipe, 416–417 documentation, 517 Perquisits (perks), 529 Molson-Coors Brewing Company, 313 Off-premises sale, 310, 692 Perrine, Joy, 476 Monastrell, 239 Old Ale, 334 Per se laws, drunken-driving laws, 48 Monopole, 253, 257 Older adults Petite Champagne, 213 Monopoly states, 545–546 and alcohol abuse, 38 Peychaud’s, 384 Montrachet, 260 alcohol consumption, health effects, 38 Phenolic compounds, 35 , origin of term, 14 Old Fashioned, 426–428 Physical inventory, 565–568 Mothers Against Drunk Driving (MADD), 47– history of, 427 Picks, 386 48 recipe, 427–428 Pickup station, 105, 123, 133 Motor skills, and alcohol consumption, 56 Old Fashioned glass, 156 Pierce’s Disease, 266 Mourvedre, 239 Old Forester, 184, 185 Pilsner, 320, 326–327 , 121 Old Tom , 202 Pilsner glass, 157, 355–356 , 145, 148 Olive Garden, 79, 154 Pina Colada, recipe, 460 Mugs, beer, 157, 159, 355–356 Oliver’s Lounge (Washington D.C.), 476 Pineapple, garnish preparation, 382–383 Muller-Thurgau, 241 Olives, cocktail, 382 Pinotage, 269 Multiple facings, 102 Olorosso, 264 Pinot Bianco, 263 S Munich Pale and Dark, 328 One-empty-for-one-full system, 563 Pinot Blanc, 240 N L Katsigris (Wiley)

INDEX 733

Pinot Grigio, 240, 263 Pre-tax profit, 581, 598–599 quantity versus small volume, 550–552 Pinot Gris, 240 Pricing, 601–611 receiving order, 558–559 Pinot Noir, 238 average drink prices by city, 605 recordkeeping, 556 Piper Bar & Grill (Idaho), 190 and cost control, 607 steps in, 539–540 , 215 cost / price relationship, 601–604 storage of goods, 559–563 Pitching, 3 demand / price relationship, 604–605 suppliers, factors in using, 548–549 Planter’s Hotel (St. Louis), 11, 460 examples of, 606, 608–609 timing of, 552–553 Planter’s Punch, 11, 460 pour-cost analysis, 610–611 variety factors, 542–543 Plate (Pennsylvania), 433 price points, 610 wines, 543–545 Plotkin, Robert, 469 price / profit relationship, 605–607 Puro, tequila, 208–209 Plymouth gin, 202 as promotional method, 658–659 Point-of-sale (POS) system, 162–164 total business pricing, 606 Quality factors, in purchasing, 541–542 choosing, guidelines for, 627–628 wines, 276, 278–279, 285–286, 607, 610 Queen’s Head Tavern, 11 hand-held POS unit, 625 Prime costs, 599–600 sales tracking with, 540 Prime ingredient, 603 Rabbit , 152 special features, 628–629 Private Preserve, 301 Radio-frequency ID tags, 558, 565 tracking functions of, 540, 626–627 Prix fixe, 659 Rail of bar, 102 See also Cash register Procurement process. See Purchasing Raleigh Tavern, 11, 309 Poire William, 217 Profit Ramos Fizz, recipe, 465 Policy formulation, for responsible beverage defined, 583 Reaction time, and alcohol consumption, 56 service, 60–61, 67 income statement information, 598–599 Ready-to-drink (RTD) malt liquor, 328 Pomace, 35 net / pre-tax profit, 581 Reasonable care, aspects of, 45–46 , 215–216 pricing for. See Pricing Receiving liquor order, 558–559 P.O. number, 556 Pro forma statements, 587, 589 Recordkeeping Port, categories of, 271 Prohibition, 310, 669, 682 on employee wage complaints, 531 Portable bar, 110 bathtub gin, 201–202 legal requirement, 689 Porter, 335 effects on alcoholic beverage industry, 14–15 liability prevention, 516 Port glass, 289 end of, 2 on purchases, 556 Portuguese wine, 271–272 passage of laws, 11–14 tip income, 531–532 appellations, 271 and religion, 4–5 for W-2 information, 532 Port, 271 rumrunners, 204 worker related information, 531 wine producing regions, 272 Promotion Rectification, effects of, 9 Postmix dispensing system, 126–127 promotional events, 656–657 RedBones Barbeque (Massachusetts), 338 Post-off discount, 545, 553–554 See also Marketing Potential sales-value method, 619–621 Proof breathing of wine, 291–292 Pot still, 183, 215 defined, 174, 176 characteristics of, 234 Pouilly-Fuisse´, 260 and distillation process, 181–183 food paired with, 234 Pouilly-Fume´, 240, 260 of distilled spirits, 34, 174, 176 glassware, 289 Pour-cost analysis, 610–611 of fermented liquors, 174 grape varietals, 238–239 Pourers, 143–144, 370 Property insurance, 679 health benefits, 35 cleaning, 393 Proprietary name, wine, 253–254 production process, 237, 243–244, 246 Pouring Psychological theory of alcoholism, 42 serving temperature, 234, 291 metered versus free-pour, 407–408, 622 Pub, 10 Refrigeration units, 139–140 overpouring, preventing, 127–128, 407–408, Publick House (Massachusetts), 337, 339 components / operation of, 139–140 691 Pull date, 344 cruvinet, 301 Pouring brands, 125 Purchasing, 544, 545–547 underbar unit, 133–134 Pouring costs, industry standards, 612 bar supplies, 573 Regional breweries, 312, 325–326 Pouring station, 104–105 broken / mixed case, 552 Regis, Susan, 80–81 Pousse-cafe´, 429–431 business-to-business trend, 544, 549 Registration, 673–674 recipe, 430–432 buying regulations, 545–547, 680–681 Regulations, 669–692 Pradikats, 270 catalogs on CD-ROM, 543, 547 buying regulations, 545–547, 680–681 Pravda (New York City), 446 category management as aid, 540 Certificate of Occupancy (CO), 675 Precheck method, 624 discounts, 553–555 control states, 545–546, 669–670 Pregnancy, alcohol, dangers of, 37, 55 distributors, role of, 545 credit restrictions, 681, 691 Premier Cru, 260 inventory systems, 555, 565–573 health department codes, 675 Premium well brands, 541–542 issuing liquor, 563–565 hours of operation, 676 Premix dispensing systems, 126 and par-stock needs, 550–551 licensing / registration, 672–673 Presets, 164 placing orders, 556–557 local codes, 675 Pressware, 157 purchase order, 556–557 local option laws, 672–673 S Presumptive laws, 48 quality factors, 541–542 parking-lot requirements, 673 N L Katsigris (Wiley)

734 INDEX

Regulations (Continued ) wine and health, 9 example of, 500 supplier-related, 681–682 wine and winemaking, 3 Schiedam, 202 taxes, 671–672, 674 Rosado, 264 , 200, 223 wet versus dry areas, 673 Rose’s Juice, 377–378 Scotch, 187–190 See also Laws and hospitality industry Rose´ wine blended, 187–189 Religion, and wine, 4–5 characteristics of, 234 brand names, 189 Relish fork, 151 food paired with, 234 categories of, 187 Remove Intoxicated Drivers (RID), 47–48 production process, 237, 243–244, 246 history of, 187–188 Renaud, Serge, 35 types of, 260, 264 proof, 188 Reposado tequila, 208 Router, 151 single-malt (BMSWs), 185, 187, 189–190 Requisition Rum, 204–207 types of, 187 for bar goods, 369–370 history of, 7–8, 204 Scotch and Soda, recipe, 414 issuing liquor, 563–564 origin of term, 204 Scotch Mist, recipe, 422 Responsible beverage service production process, 205 Scotch on the Rocks, recipe, 422 age and liquor sales, 50–52, 510–511, 676– Standards of Identity, 204 Scotland 677 types of, 175, 205–207 ales from, 334–335 crisis management, steps in, 63 Rum Milk Punch, recipe, 462 single-malt distillers, 189 for drunken drivers. See Drunken-driving Rumrunners, 204 Screwdriver, recipe, 419 laws Rum Vieux, 206 Seasonal beer, 328–329, 334 food offered with alcohol, 62–63 , 195 Seat-belt laws, 50 incident reports, 56–58 Security staff, job of, 493–494 intoxication, signs of, 55–56 SABMiller, 313 Security system, storage room, 560 legal developments, 52 Sabra, 223 Sediment, wine, 291, 298 negative alcohol effects, risk factors, 54–56 Saint (Boston), 80 Sekt, 235 recommendations, 57 Sake, 236–237 Semillon, 240, 258 responsible service promotion, 62–63 categories of, 236–237 Servers ServSafe Alcohol program, 52–53 heated versus chilled, 237 job of, 488–491 special needs, identifying, 58–60 production process, 236 theft methods of, 623 at sports stadiums, 315 Salary-basis test, 523 Service bar, 109–110 staff, training of, 61–62 Salary-level test, 523 Service factors, and marketing strategy, 647– training programs, 511–512 Sales 648, 652 written policies, 60–61, 67 forecasting with budget, 583–584 Service napkin, 292–293 See also Laws and hospitality industry industry comparison report, 593 Serviette, 293 Responsible Beverage Service, Server Awareness sales from budget, 583–584 Serving Alcohol with Care (CARE), 512 Course, 512 Sales training, 509–510 ServSafe Alcohol program, 52–53, 512 Restaurant Associates, 26 Saliva tests, for drunken patrons, 67 Sexual harassment Restaurant bars, dinner menu as feature, 79 Saloons, history of, 12 environmental type, 516 Restaurant Industry Operations (RIO) Report, 593 legal definitions, 519 Resveratrol, 35 for bar setup, 384 Shake method, sours, 450 Return on investment (ROI), 583 rimming glass, 419 Shake mixers, 128–129 Revere, Paul, 11 Sam Adam’s Pubs, 92 Shake-mix method, sours, 450–451 Reviews, as promotional tool, 654–655 , 223 Shaking mixed drinks, 409 Ribera del Duero, 264 Sancerre, 240, 260 Sherry Rickeys Sangiovese, 239, 263 as aperitif, 236 building, steps in, 426 Sanitation, 363–368 categories of, 265 types of, 426 chemical sanitizing rinse specifications, 132 grape varietals for, 264 Riedel Crystal, 153–154 employee training, 364 Shiraz, 238 Riesling, 240, 261 food dangers, 364 Shire, Lydia, 80 Rimming functional water, 368 Shooters bar ingredients for, 384 for glassware / utensils, 130, 367–368 and liqueurs, 219 glass rimmer, 148–149 hand-washing, 365, 367 nonalcoholic drinks, 458–459 with salt, 419 health department codes, 675 popular types, 458 Rim tempered, 158 ice, serving, 367 shaken and layered, 458 Rioja, 264 NSFI standards, 121–122 , 143, 156 Ritz-Carlton (New York City), 375 temperature of food, range for, 365–366 Shots, 459 Ritz-Carlton (Chicago), 383 water safety, 371–372 Shrinkage, 617, 690–691 Roadside sobriety test, 48 Sauternes, 240, 258 See also Theft Rocks glass, 156 Sauvignon Blanc, 239, 258, 260 Signature drinks Rome, ancient Schedule for staff developing, 78–79, 474–475 S taverns, 10 development of, 500–501 examples of, 476 N L Katsigris (Wiley)

INDEX 735

and marketing strategy, 652 glassware, 289, 298 smart shelves, 561 pricing, 606 production process, 248 of wine, 141, 300–301, 562 Silver rum, 205 serving temperature, 235, 291 Stout, 335 Singani, 215 types of, 240, 241, 260–261, 262 Straight-up, 441 Single grain Scotch whiskey, 187 See also Champagne Straight whiskey, 194, 196 Single-malt Scotch whiskey Spatlese, 270 Strainers, bar, 145–146 and American consumers, 189–190 Speakeasy, 2, 14–15 Straws, 386 defined, 187 Special Occupational Tax (SOT), 671–672, 674 Stripper, 151 regions of origin, 189 Speed rail Strip stamp, 684 Single-malt whiskey, Irish whiskey, 191 position of, 123 Stroh, Bernard, 6 Singles bars, customers, 72 standard liquors, 125 Strong Scotch Ale, 334–335 Sinks, bar, 130–131, 394 , for bar setup, 384 Structured water, 368 Sin tax, 44 Spill trough, 102 Students, as customers, 81 Sip sticks, 386 Spindle blenders, 128 Students Against Drunk Driving (SADD), 47– Six-, 105 Spirit glass, 158 48 Skimming scam, prevention of, 625 Sports bars, customers of, 72 Suberin oak trees, 245 , 217 Spumante, 235, 241, 262 Submicron rating, water filter, 371–372 , 203 Spuyten Duyvil (), 337–338 Sugar, for bar setup, 384–385 Slush freezer, 129 Staff Suggestive selling, 61 Small-batch, 194 barback, 488 Sulfites in wine Smash, recipe, 428 bartender, 484–488 labeling law, 685–686, 688 Smirnov, Vladimir, 197 beverage manager, 494–496 and winemaking, 247–248 Smith, Jodi Lee, 476 beverage steward, 494 Sullivan, Jim, 510 Smith, Mike, 476 compensation / benefits, 520–530 Sumerians, and beer-making, 5 Smith & Kerns, recipe, 463 contract labor, 527–528 Sunday, hours of operation, 675 Snacks, bar feedback from, 657–658 Sunset Tap & Grill (Boston), 337 and marketing strategy, 649–650 health examination, 675 Super well brands, 541–542 storage of, 393 hiring, 496–503 Suppliers types of, 386 labor / employment laws, 513–520 choosing, criteria for, 548–549 Snifter, 156–157 recordkeeping on, 530–532 state regulations, 681–682 Soave, 263 security staff, 493–494 Sweet-and-sour mixes, 378 Social Security taxes, 529 server, 488–491 Swirls, making, 468 Sociological theory of alcoholism, 42 training, 503–513 Swizzle, recipe, 428–429 Soda, whiskey with, 196 wine steward, 491–493 SWOT analysis, 637–638 Sofitel Hotels, 376 Standardization Sylvius, Franciscus, 201 Softness, wine, 252 drink recipe, 614–616 Syrah, 238 Solera system, 214–215, 264 drink size, 613–614 Syrup, simple, 378 Solis, Carlos, 492 glassware, 616 Solvency, bar-and-restaurant business, 640 Standards of Identity, 174, 683 Tabasco, 384 Sommelier, job of, 298, 492 State laws. See Regulations Tabla (New York City), 446 Sons of Liberty, 10 State stores, control states, 545–546, 669–670 Table setting, with wineglasses, 290 Soundscape, 90 Steam beer, 330–331 Table tent Sour-mash yeast process, 193 Steen, 240 beer selections, 340–341 Sours, 448–453 Steeping, 219 wine selections, 281 blend method, 450, 452 Steins, 157 Tall drinks, 422 frozen drinks, 467 Stem of glass, 155 Tamper-proof closure, 684 shake method, 448–450 Stemware, 157–158 Tannins, 35, 237, 238, 251 shake-mix method, 450–451 Stills Tap box, 138 versus sweet-n-sour, 448 and distillation process, 172–173, 183 Tapping, 346 types of, 453 types of, 183 Tare weight, 558 South Africa, wine from, 269 , recipe, 425 Tavel, 260 , 223 Stir method, Martinis and Manhattans, 442 Tavern, history of, 10–11, 121 Spain, beer from, 316 Stirring mixed drinks, 409 Taxes, 671–672 Spanish wine, 263–265 Storage, 559–563 federal, 670–672, 674 label designations, 263–264 of beer, 141–142, 344–351, 562 recordkeeping, 690 sherry, 264–265 bin card system, 562–563 state, 672 types / descriptions, 264 issuing liquor, 563–565 tax stamp, 674 Sparkling water, 372 layout, example of, 560 Techniques of Alcohol Management (TAM), 512 Sparkling wines limited access to, 559–560 Temperance, and Prohibition, 11–14 S characteristics of, 235 security system, 560 Tempering, glass, 157–158 N L Katsigris (Wiley)

736 INDEX

Tempranillo, 239, 264 types of, 460 Varietal, defined, 234 , 191, 194 Tru (Chicago), 378 Vase, 356 Ten Steak and Sushi (Rhode Island), 281 Trummer, Stefan, 417 Vehicle-forfeiture laws, for drunken drivers, 48– Tequila, 207–209 Tulip flute, 158 50 history of, 207 Tumblers, types of, 156 Ventilation system, 98 production process, 208 Turnover Verdicchio, 263 types of, 175, 208–209 evaluation of, 513 , serving methods, 236 Tequila bar, example of, 86 exit interview, 514 Vermouth Cassis, recipe, 426 Tequila Sunrise, recipe, 420 manager evaluation questionnaire, 515 Vienna lagers, 328 Tequillarias, 209 turnover, 513–515 Vintage clearance, 545 Tequiza, 209 21 Club (New York), 15 Vintage of wine, 234, 241 TGI Friday’s, 85, 342, 380 Twenty-first Amendment, 14, 669, 682 Viognier, 240 Theft Twenty-sixth Amendment, 50 Violence, alcohol-related, 42 common methods of, 623 Twists, lemon / lime, 381 Virtual Vineyards, 544 loss measurement methods, 617–622 Two-liquor drinks Viticulture, history of, 2–4 prevention. See Cash control building, steps in, 423–424 Vitus vinifera, 2 shrinkage, 617, 690–691 types of, 423, 425 Vodka, 197–200 skimming scam, 625 Tyramine, 36 flavored, 199 storage room prevention, 559–560 history of, 197–198 Third-party liability, 45–46 Ugni Blanc, 212 imported, 199–200 Thistles, 356 Uisegebaugh, 185 infusing, method for, 201 Thomas, Jerry, 435–436, 444 Uisgebeatha, 185 origin of term, 197 Three-tiered sales hierarchy, 544, 549 Unallocable expenses, 586 production process, 198–199 Throw sediment, 291 Uncorking machine, 153 Standards of Identity, 198 , 223 Underbar , 443 Tied-house, 681 cocktail station, 122, 125 Vouvray, 260 Tintos, 264 components, diagram of, 123 Tip Reporting Alternative Commitment (TRAC), design of, 104–107, 121–122 Waiter’s corkscrew, 152, 293–294 532 equipment for. See Bar equipment Walt Disney World (Orlando), 493 Tips pickup station, 133 Washington, George, 6, 8, 309, 669 pooling, 522 pouring station, 104–105, 122–123 Washington state, wine from, 267 reporting to IRS, 531–532 Underberg, 225 Waste dump, 133 tip credit, 521 Uniforms for staff, 505, 507 Water Tom and Jerry, recipe, 435–436 Uniform System of Accounts for Restaurants, 589, and beer-making, 318–319 Tony’s Restaurant (Houston), 433 595, 597 bottled, 372–374 Topaz Lounge (Washington D.C.), 79 Unions, employee legal rights, 519 common problems with, 371 Top-fermented, 322 United States functional water, 368 Torqued On Pilfer-Proof (TOPP), 246 beer-making, history of, 6–7 quality and beer-making, 318–319 Total business pricing, 606 beers from, 325–326, 330–331, 333, 335 safety standards, 371–372 t-PA antigen, 35 bottled water from, 372 Water filter, micron rating, 371–372 Trade dress, 660 taverns, historical view, 10–11 Watermelon Margarita, recipe, 454 Trademark, name of bar, 659–660 winemaking, history of, 4–5 The Wave (Chicago), 476 Trader Vic’s (New York), 652 wines from, 265–267 Wedges, lemon / lime, 380, 382 Traffic pattern, and layout design, 95–96 United States Bartenders Guild (USBG), 489 Weighted-average method, 619–621 Training, 503–513 Universal Product Code (UPC), for inventory Weinbrand, 215 Bar Boot Camp, 508–509 process, 568 Weisenbock, 331, 333 bartender, 507–509 Upscale bars, 92 Weizen, 331 in beverage laws, 510–512 Upselling, benefits of, 61–62 Welch, Thomas, 5 importance of, 505 Upstairs at the Square (Boston), 80–81 Well brands, 125, 541 sales training, 509–510 USDA, alcohol consumption guidelines (2005), Wet versus Dry by suppliers, 509 34 and Prohibition, 11–15 uniforms / dress code, 505, 507 Usher, Andrew, 188 stat regulations, 673 Training for Intervention Procedures by Servers , 318, 331 of Alcohol (TIPS), 511–512 Vacations, paid, 529 Wheels, lemon / lime, 381 Trebbiano, 241 Vacuvin, 301 Whiskey Tribeca Grill (New York City), 282 Valpolicella, 263 blending, 186–187 Trichloroanisole (TCA), 246, 299 Valuation of business, 639–641 malt versus grain, 187–188 , 223 fair-market value, 639–640 origin of term, 185 Trockenbeerenauslese, 270 types of value, 640–641 production process, 185–187 S Tropical drinks, 459–460 Van der Hum, 223 serving methods, 196 N frozen, 467–468 Variable expenses, 586 types of. See Brown goods, 175 L Katsigris (Wiley)

INDEX 737

Washington’s mash bill, 8 light versus full-bodied, 251 fermentation, 171, 237, 243, 248 Whiskey de Breton, 196 most popular types, 16 grapes in, 241–243 Whiskey Rebellion, 8, 669 organic, 688–689 process of, 243–245 White brandy, 217, 218 origin of term, 2–3 red wine, 237, 243–244 White Burgundy, 259–260 place-of-origin names, 254 rose´, 243–244 White goods from Portugal, 271–272 sealing bottles, 245–246 Aquavit, 200 pricing, 610 sparkling wine, 248 defined, 16, 196–197 production process. See Winemaking and sulfites, 247–248 Gin, 200–204 proof, 174 , 237, 243–244 line extensions, 197 purchasing, 543–545 WineSaver, 301 mescal, 209–210 red. See Red wine Wine service, 288–300 rum, 204–207 and religion, 4–5 bad wine, causes of, 299–300 tequila, 207–209 sake, 236–237 breathing of wine, 291–292 vodka, 197–200 selection for establishment. See Wine list decanting wine, 298–299 women as customers for, 73 serving. See Wine service glassware, 153–154, 158, 288–289 White rum, 205 from South Africa, 269 potential problems, 291, 294 White tequila, 208 from Spain, 263–265 presenting / opening / pouring wine, 292–294 White wine sparkling. See Champagne; Sparkling wines table setting, 290 characteristics of, 234 Standards of Identity, 234 temperature of wine, 290–291 food paired with, 234 storage of, 141, 300–301, 562 tools for, 296 glassware, 289 sulfites in, 247–248, 685–686, 688 wine chiller, 290–291 grape varietals, 239–241 table wine, defined, 234 Wine spritzer, 177, 291 production process, 237, 243–244, 246 tasting. See Wine-tasting recipe, 426 serving temperature, 234, 291 terms related to, 233–234 Wine steward, job of, 298, 491–493 White Zinfandel, 238, 260 types of, 175 Wine taster glass, 158 Wholesaler’s basic permit, 681 uncorked, stoppers for, 301 Wine-tasting, 248–252 Wild Horse Cafe (Massachusetts), 380 from United States, 265–267 features of wine, 251–252 Wine varietal names, 252–253 steps in, 249–250 alcohol content, 177 vintage of, 234, 241 structure of wine, 251 from Argentina, 268 white. See White wine training servers, 286–287 from Australia, 268–269 Wine bars, 20–21 Wing corkscrew, 152 Witbier, 331 bargain purchases, 545, 552 Wine Brats, 75–76 Wolfgang Puck Express, 92 bottle and case sizes, 552 Wine.com, 544 Women brand names, 253–254 Wine cooler, recipe, 426 alcohol consumption, health effects, 36–38 chemical compound in, 35 Wine flights, 20 as customers, 73 from Chile, 272 Wineglass, types of, 158, 289 expectations of, 73 consolidation in industry, 547–548 Wine list, 276–286 and temperance movement, 12–14 consumption per year, 16 by-the-glass program, 282, 285 and white goods, 73 food paired with, 234 descriptions, examples of, 281–283 Wood management, and whisky production, fortified, 235–236 food-wine matching, 279–280 186 from France, 257–261 great list, elements of, 284 Worcestershire sauce, 384 and Generation X and Y customers, 75 increasing sales, 287–288 Word-of-mouth marketing, 650–652 generic names, 253 initial considerations, 276–277 Worker’s compensation, 679 from Germany, 269–271 mapping, 277–279 Workweek, legal definition, 521–522 glassware for, 153–154 presentation methods, 280–283 Worm corkscrew, 151–152 and health, historical view, 9 pricing wines, 276, 278–279, 285–286 Wort, 321, 322 health benefits, 35 server, role of, 286–287 history of, 2–4, 233 and storage, 277 Zell, Steve, 476 Internet sale of, 544 wine flights, 285 Zero-Tolerance laws, 51 from Italy, 261–263 Winemaking, 241–248 , 151 label, information on, 254–257, 686 aging wine, 243–247 Zinfandel, 238, 253 late harvest, 236 blending, 247 , 460

S N L Katsigris (Wiley)

S N L