Bartender Learner Guide Version 1.2
Total Page：16
File Type：pdf, Size：1020Kb
Bartender Learner Guide Version 1.2 © Copyright The information, trademarks and trade-names used within this manual are confidential and shall only be used within the course of your employment and may not be reproduced in whole or in part without written consent of Moxie’s Restaurants Management, Inc., Chop Restaurants Management, Inc., Shark Clubs of Canada, Inc., or Rockford Group of Restaurants Inc.. This manual must be immediately returned upon request and each employee shall use all reasonable efforts to maintain such information as secret and confidential during and following the term of employment. Bartender Learner Guide The Bartender 00:45 Overview *Introduction from Kim Spence, our resident Sommelier, Mixologist, Barman* I thought that working as a barman would be a fun, a great way to make some money, but I didn’t consider it a career. I was sure that this was a trade people outgrew. I mean, who would want to work in the liquor industry their entire life? At some point I would have to grow up and get a real job. Wouldn’t I? There were just so many aspects of the job that I loved. I was working with ingredients created by masters; people that had dedicated their lives and generations to making something special. Every time I picked up a great bottle I felt honoured to pour it. I was able to hone techniques – the basics of bartending – while making it look effortless. I tend to throw myself into things no matter what I do, so I started reading about wine, beer, liquor and spirits; I realized that this industry isn’t new and is certainly not a passing fad. For centuries people have not only dedicated lives, but created dynasties, in the pursuit of alcohol. Alcohol has been with us for as long as we have been human. It’s in our DNA for us to bond, unwind and to alter our state of consciousness. It was in my DNA to share this story. As a barman, I loved to know I was the centre of knowledge, the centre for passion of product, the centre for theatre, and most importantly, the centre of hospitality. I found ways of making sure that my seats were in fact the best seats in the house. Every guest got a personalized experience, not everyone wants dinner and a show, but everyone who sat at the bar had a reason to come back. Maybe it was the fastest drinks in the house, maybe it was the micro beer and wine seminars, maybe it was the story telling, or the feeling of being ‘in the know’. This is why I do what I do. It’s the passion for the product, the history, and the connection with another person to make them feel special. Through this training, you will get the benefit of all of those who came before you in the art of the bar. The Bartender’s Fraternity/ Sisterhood You are part of our team, but you are also part of something bigger; a network of bartenders that span the globe. First and foremost we are all students of the craft and open to learning from as many sources as possible. We are forever pursuing the better, smarter or tastier way to create and delight guests. As we gain knowledge, we share it with anyone who will listen: guests and our teammates. We have style. It’s your own style. If you took the 10 best bartenders in the world, each has their own unique personal style in how they do just about anything. Do you dance while you shake? How do you open a bottle? How do you muddle? Page 2 of 32 Bartender Learner Guide General Learning Objectives Upon completion of this module, learners will be able to: Demonstrate skills essential to bartending Deliver the bartender’s brand of hospitality; above and beyond the server training, you will be able to create memorable bar experiences that will be the envy of the industry Provide your guests with showmanship; you will learn how to do this with your own sense of confidence, style and grace. Page 3 of 32 Bartender Learner Guide Raising the Bar - Tools of the Trade Lesson 1 00:10 Overview In order to excel in your position, it’s necessary to know the fundamentals. This lesson focusses on the tools that you will use as a bartender. Bars are centre stage in our rooms, highly visible and convey powerful messages about our brand and personality. They are also a production centre for 30-40% of total revenue and need to be setup with a purpose of making great tasting drinks. Raising the bar is about an uncompromising standard to setup the bar with cost effective, beautiful tools and equipment that can function in a high volume environment. What does our bar say about us? Fresh. Craft. Quality. Care and attention to detail. Great tasting stuff comes from here! Specific Learning Objective Gain knowledge of the essential tools behind the bar and their intended use Tools Bar Matting Used on any counters where glasses are stored. Matting raises the glass off the counter to create air flow and allow a glass to dry without leaving any chemical odor or residue. Don’t use cheap roll matting – it holds hardly any water and doesn’t do what it’s supposed to. Bar Spoon Used for stirring, can assist with layering. These should be on the well at all times as they are used in many drinks. Even a simple cocktail can be greatly improved by a light stir to combine flavours. Page 4 of 32 Bartender Learner Guide Blender Small squeeze bottles used for fresh purees, thicker products that would get stuck in a speed spout. Great for smaller bars, not great for high use products. Bottled Beer Opener You can use a wine opener; however it usually makes sense to use a separate one for bottled beer, especially in a high volume location. Bottles, Glass 375 ml (Half wine Bottle) – Perfect for shelf stable syrups (ie: vanilla syrup, grenadine, Worcestershire, etc). Use a large speed spout instead of the pro flow. Store n’ Pour 1 Q These come in several sizes but 1 Q (30 oz) is the best size. They are indestructible, easy to clean, and take up minimal space in the well. They can have the lids removed and cleaned easily as they have plastic screw on lids. Fresh herbs, seldom used fresh ingredients, or dry goods like salts. NOTE: keep one white peach container for bar storage. Page 5 of 32 Bartender Learner Guide Glass Rimmer Used for applying salts and sugars to rims. Even though this is labeled lime juice, please use water. It works best with the sponge in place so there is not too much sugar or salt. Chef’s Knife Used for daily fruit/ garnish prep. Paring Knife Used during revenue for halving fruit, making garnishes. This should be setup on a small cutting board at all times. Citrus Hand Press The cleanest and simplest way to extract juice from citrus in a hurry. Made of cast iron, they are indispensable. Citrus Stand Press (Moxie’s & Chop) A fast and effective way to press citrus to order. Should be setup on the bar top for maximum impact and presentation. Press citrus to order, measure into small glass or jigger. Page 6 of 32 Bartender Learner Guide Cloth & Spray Bottle Great bartenders are particular and keep a clean bar. These should be out of guest view. Cloth – Microfiber Used for polishing glasses. Streak, lint free. Ensure they are properly washed. Cutting Board Approximate size Large board provides maximum working space for large amounts of prep. Small cutting boards are great for on shift quick cuts. 6” Put a damp cloth underneath to stop skidding. Ensure the cutting boards are clean and sanitized before use. 8” Garnish Caddy Ensure they are full of ice; the ice should touch the bottom of the inserts. Lids are closed when in down time. Draft Tap cleaning plugs Used to clean draft taps, and keep unwanted fruit flies away from beer after close. Page 7 of 32 Bartender Learner Guide Fruit Bowl Kept on the bar top as a display and instant access to fresh fruit. Funnel Save yourself from making a mess. Measuring Cups For prep recipes, bars will be stocked with a small and large measuring cup. It’s plastic so it’s not breakable. Page 8 of 32 Bartender Learner Guide Ice Ball Maker (Chop only) Quite possibly the finest ice ball makers in existence. Custom created for Chop steakhouse, they use conductive heat to shape an ice square into a perfect sphere of clear ice. Ice Ball Tongs Great tongs for removing ice balls from the IBM without using your hands. Ice Mold Used for making spherical ice cubes. When ice has set, transfer to plastic bags – it makes for quicker service. Ice Scoop We use plastic ones as they will not chip glasses. Almost every recipe calls for a FULL glass of ice. ISO Whip Container Used for making whip cream and egg whites. These will not extend shelf life of milk or eggs, always use the best before dates on the cartons. Page 9 of 32 Bartender Learner Guide Lemon/ Lime Wedge Cutter (Chop only) Used for cutting lemons and limes into wedges. Be sure to put the fruit in sideways; this way you don't have to put slits with a knife. Measuring Cups For prep recipes, bars will be stocked with a small and large measuring cup.