INTRODUCTION “So a Guy Walks Into a Bar and Asks the Bartender…..”
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432 W. Pender Vancouver BC Independently Owned & Operated. The following guide is meant to give you an idea of how to put together a resume that you can use to apply for bartending jobs. The restaurant & bar industry is not a very formal industry. A lot of the rules you would learn about in university etc.. about putting together a resume don't apply. For example; if you were applying to a law firm to be a lawyer, you would expect your potential employer to read every word of your 3 page CV, call all your references, etc.. Obviously you wouldn't trim your accomplishments down to 1 page, but thats whats expected of you in the bar industry. Your goal when writing a resume for the bar industry is to make your points quickly. Bar managers spend 5 - 10 seconds skimming over your resume, and call references less than 50% of the time. Many managers would rather you come in and work 1 night and see how you do, than spend 10 minutes calling your references. Point being, the restaurant world is much different than most when it comes to building a resume. We hope our 5 tips will give you a good idea of how to get started. 1 The Basics How many pages do you think a resume should be? In the hospitality world, the correct answer is 1. In my own experience going through hundreds of resumes over the years, I found myself looking at a resume for about 5-10 seconds before deciding if I should invite someone in for an interview, or toss it in the trash. -
Cheeky Cocktail Book
The Cheeky Cocktail Book Of Drinks To Make At Home Table of Contents Intro ...1 Tools ...3-4 Building vs. Batching ...6-8 How to Read Recipes ...9 Cocktails By Spirit Vodka ... 11 Gin ...17 Rum ...23 Tequila ...29 Whiskey ...34 If you’re already a professional bartender or a beginner home enthusiast, the world of mixology has endless possibility for creativity and playfulness. To support your adventures using Cheeky Cocktail Syrups and Juices we offer you these suggestions for recipes and service. However you decide to shake, stir, batch, or mix your magic...this practice of making drinks is about finding your own flavor and balance. 1 To Make the Cocktails in this Book You Will Need... 1 ounce 2 ounce Jigger 32 oz Widemouth Strainer Cocktail Shaker Bar Spoon Ball Jar 3 No bar tools? Try substituting with some of these household items A shot glass A Pint glass is A Jar or a Measuring Cup for a jigger. easy to batch Only batching? All you need is Usually holds in, or mix a ball jar or something with 1.5-2oz in drinks. measuring lines on the side. volume 4 Build Like The Pros Most people start making cocktails one at a time. This is called “building” a cocktail. Each ingredient is added one at a time to a shaker tin/mixing glass or directly into the serving glass. Ice is added, and you might have to shake, stir or simply add a mixer like seltzer or juice. Then the drink is strained from the mixing glass ( if you are using one) . -
The Bartender's Best Friend
The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page i The Bartender’s Best Friend 00 bartenders FM_FINAL 8/26/02 3:10 PM Page ii 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iii The Bartender’s Best Friend a complete guide to cocktails, martinis, and mixed drinks Mardee Haidin Regan 00 bartenders FM_FINAL 8/26/02 3:10 PM Page iv This book is printed on acid-free paper. Copyright © 2003 by Mardee Haidin Regan. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copy- right.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. -
Flair Bartending Competition Rules Presented by Bacardi
Flair Bartending Competition Rules Presented by Bacardi Introduction The Beast of the East flair bartending competition presented by Bacardi will be held on Tuesday, October 20th at the Twin Rivers Casino in Lincoln, RI as part of the New England Nightclub and Bar Expo. This event is part of the 2009 Flair Bartenders Association (FBA) Advanced Tour and is meant as a fun competition for both the competitors and those in attendance. Each competitor will perform one flair round featuring both working flair and exhibition flair skills. Competitor registrations should be sent to Mike McLean [email protected]. Questions will be posted on the FBA message board at www.barflair.org. General Rules • Any violation of these rules may result in disqualification from the competition. • Any acts that display low integrity, poor taste or disrespect for the competition, sponsors, staff or host facility are subject to disqualification from the competition. • All competitors must be on location no later than 7:00pm on Tuesday, October 20th at Twin Rivers Casino, 100 Twin River Road, Lincoln, RI 02865 www.twinriver.com. • There will be a maximum of fifteen (15) competitors at this event. • The entry fee is $50.00 for FBA premium members, $75.00 for FBA basic members. Non FBA members can register with the FBA for free on location at the competition. • All competing bartenders must be at least twenty-one (21) years of age. • This event is part of the 2009 FBA Advanced Tour, but is open to bartenders of all skill levels. Pro Division bartenders will not earn Advanced Tour points from this event, but will still earn prize money. -
Professional Bartenders School Workbook
Campus Store T-Shirts and More Be Sure to Check Out Professional Bartender School’s Online Campus Store www.ProBartendingSchool.com and click on Campus Store or Campus Store: www.zazzle.com/BartenderSchool T-Shirts Hoodies Customize online Mugs your clothing Caps styles, color and size Tote Bags Business Cards and more VISIT THE CAMPUS STORE OFTEN AS WE CONSTANTLY ADD NEW BARTENDING SCHOOL ITEMS Campus Store: www.zazzle.com/BartenderSchool NOTES STUDENT NAME___________________________ ADMISSIONS: 760.471.5500 SAN MARCOS SCHOOL INSTRUCTOR PHONE: 760.471.8400 MISSION VALLEY SCHOOL INSTRUCTOR PHONE: 619.684.1970 JOB PLACEMENT LINE: 760.744.6300 PLEASE SILENCE YOUR CELL PHONES!! Every class will be about 1 hour instruction and 2 hours hands-on training. You must complete 30 hours of class time to graduate. Students who must miss classes, arrive late, or leave early, please make arrangements with your instructor to make up for lost time. We are very flexible, but it is imperative that you let us know the circumstances. Signing In and Out: State law requires that all students sign in on our daily attendance sheets in order to receive credit for your classes. Students in the afternoon class must park in the rear parking lot to accommodate the other businesses. 48 1 NOTES The bar station, or well , is where a bartender prepares cocktails. Every bar has the same or similar equipment. When your well is fully stocked, you will have everything you need for your shift at arms length. Your well liquors are the lowest quality and cheapest liquor available. They are located in the speed rail for easy access. -
BEVERAGE SERVICE STANDARDS “Army Catering & Club Operations”
BEVERAGE SERVICE STANDARDS “Army Catering & Club Operations” © 2006, Educational Institute Table of Contents 1. Customer Service 2. Type of Bar Service 3. Setting Up the Bar 4. Bar Equipment 5. Bar Sanitation 6. Breakage and Spoilage 7. Beverage Controls Annex A Product Knowledge Annex BBar Sales Accountability Forms Annex CBar Opening Checklist Annex DBar Closing Checklist © 2006, Educational Institute Customer Service Service is the key to beverage sales. Prompt, friendly, and courteous service is the overriding requirement. Project a good image: be pleasant and friendly. Cultivate a good memory for faces and names. Be alert and attentive to the customers’ needs. 1. PREPARING TO SERVE Personal Preparation Great Attitude . Employees must have a good attitude, a pleasant personality, and a presentable appearance. Uniforms should be clean and well pressed, hands and Always check your personal fingernails must be clean, hair, makeup and jewelry should appearance before interacting with all be in good taste. guests. Station and Bar Preparation .Before the Bar/Lounge open (and before functions), make sure the bar and all Server Stations are fully stocked with: Glassware Napkins Coasters Condiments Bar Snacks if necessary. Always confirm that all gg,lasses, flatware, etc. have been cleaned and sterilized according to: Your facility’s standards Make sure your station is ready to go Health Department requirements before you start serving. Keep the station well‐maintained throughout your shift © 2006, Educational Institute Customer Service 1. PREPARING TO SERVE ‐Continued‐ Bar / Counter Set‐Up . The refrigerator(s) are stocked. Juice, purees and consumables are fresh and within expiration date. The back bar and speed rails are fully stocked. -
Bartender Job Analysis for the Pub*
Bartender Job Analysis for the Pub* By Michelle Allen Sean Enright Nathan Jansch Daniel Lehmann Greg Schaefer Note: This was an excellent paper at its time, but many of the requirements have since changed a bit. So look at it for general ideas, but not for details. Management 4020 Professor Rossé December 7, 1999 * Not really the name of the establishment xxxxxx Pub xxxxxxxx Boulder, CO 80302 Dear Mr. xxxxxx, Thank you for allowing us to complete a job analysis on the bartender position at the Pub. We have all learned some very valuable information about the hiring process this semester in our hiring class at CU, and your allowing us to evaluate the bartender position has greatly aided in that learning process. The bartending position at the Pub restaurant and bar requires a number of critical attributes and skills in to properly fulfill the restaurant’s desire to serve its guests. Because of the relatively small size of the restaurant and high demand on restaurant’s services, the bartending position requires a fully competent and capable person to fill the position. With a wide array of potential responsibilities, and because of the Pub’s desire to serve their patrons in the best manner possible, we have developed a system to better identify bartending candidates for this establishment. Rather than basing the application review process solely upon interviews (which is a common hiring method), this system incorporates a number of components in order to obtain a complete and accurate assessment of potential bartending employees. This system utilizes the best elements of an application, interviews, work samples, and other review elements to select the best applicants for the job. -
Bar Tools the Bartender’S Best Friends Behind the Stick by Brandy Rand
TOOLSOFTHETRADE Bar Tools The bartender’s best friends behind the stick BY BRANDY RAND We asked the country’s busiest bartenders to give us their must-have bar tools—easy to use, sturdy enough to withstand the weekend slam, and functionally superior to the basics. Here are some of their favorite items so you can pour, measure, muddle, stir, shake, strain and squeeze with ease. 2 1. KORIKO WEIGHTED MIXING TIN 1 Though there are a thousand shakers on the market, these earn high praise from bartenders for a big performance: self-sealing, no sticking and a high velocity (and noisy) shake. The small is 18 ounces and large is 28; and because they are stainless steel, durability is a done deal. 3 $7.95 for small, $8.95 for large at cocktailkingdom.com 2. PUG! MUDDLER Despite the proliferation of plastic and metal muddlers, most bartend- ers agree that an un-varnished wooden one is the way to go. PUG! muddlers are deemed some of the best as they are handmade and available in a variety of hardwoods: maple, cherry and jatoba. $40 at thebostonshaker.com 3. OXO MINI ANGLED MEASURING CUP A “why didn’t anyone do this sooner” measuring cup that has cocktail- size ounce, milliliter and tablespoon measurements on the inside so you can read from the top as you pour. The angled spout eliminates 4 spills and clear plastic with brightly colored markings makes it easy to read in dimly lit bars. $3.99 at oxo.com 5 4. RSVP ENDURANCE LEMON & LIME SQUEEZER It’s all in the squeeze with a handle ergonomically designed to provide leverage for a good juicing. -
Banquet Menu
Banquet Menu Thank you for inquiring about our event services. The enclosed information should help give you an idea of what we have to offer. We’ve included sample menus that in most cases, provide our guests with the ideal combination of food choices. Of course, we can modify the selections to fit your personal needs. We look forward to working with you to provide a quality event that you and your guests will remember for a long time to come. Please call or email us to further your arrangements. 727.443.1750 www.MarinaCantina.com 25 Causeway Blvd, Clearwater Beach, Florida 33767 Fax: 727.422.8497 https://www.facebook.com/MarinaCantina Table of Contents • Dining Areas – F&B Minimums Page 2 • Banquet Guidelines Page 3 • Plated Meals Page 4 • Buffet Meals Page 11 • Hot & Cold Appetizers Page 12 • Carving Stations & Action Stations Page 13 • Bar/Beverage Packages Page 15 • Photos Page 16 Dining Areas and Food & Beverage Minimums Cabanas - East Patio: Seats 24 with Rounds of 8/each Semi-Private Events F&B Minimum $3,700 (All Cabanas) F&B Minimum $1,500 Per Cabana East Patio: Seats up to 160 with Rounds of 8 For Private Events Reception Style 200 Sunday-Thursday: F&B Minimum $8,000 Friday-Saturday: F&B Minimum $12,000 West Patio: Seats up to 48 with Rounds of 8 For Private Events Reception Style 60 Sunday-Thursday: F&B Minimum $3,000 Friday-Saturday: F&B Minimum $4,500 Rooftop Lounge: Reception Style 180-220 Sunday-Thursday: F&B Minimum $7,500 Friday-Saturday: F&B Minimum $10,000 Restaurant Buyout: For parties 200 and over Marina Cantina Capacity 505 Sunday-Thursday: F&B Minimum $18,000 Friday-Saturday: F&B Minimum $26,000 Please note that this space can be separated/split into smaller sections. -
Stars War Bali World Flair Championship 2018
Stars War Bali World Flair Championship 2018 Stars War Bali World Flair Championship is the biggest flair bartending competition in Indonesia. This Year is our 8th international event and a part of the prestigious Asia Bartender Association event will be held on the biggest beach festival in Indonesia called Kuta Sea Sand Land 2018 at famous Kuta Beach Bali. General Rules: This event is open to anyone. All competing bartenders must be at least eighteen (18) years of age. Competing bartenders will not be allowed to wear logos of any companies conflicting with the sponsors of the event. Music must be provided at the registration meeting in Flash Disk and in its own case, properly labelled with your name and track number. It is highly recommended that you bring more than one copy of your music with you, in case it is damaged or unreadable. The organizers and the event staff are not responsible for damaged or unreadable music. Competition sponsors products include: Iceland Vodka, Empire Gin, TOFFIN, FO Syrup, Prost beer and Squeeze juice The maximum number of participants is 25 peoples The running order will be established in the briefing All rules, guidelines and drink recipes are subject to change at the discretion of the organisers. All of the information of this event you can see on stars war bali flair championship Facebook and Asia Bartender Association Facebook fun pages Flair Rules: Each competitor will have 6 minutes of show time in the qualifying round and 7 Minutes in Final round. All bottles used in the working flair must be set with at least half bottle of liquid (we`ll check & supply all working flair bottles) All bottles used in the exhibition flair must be set with at least 15ml (1/2oz) of liquid No competing brands to the sponsors may be used. -
Employment in Hospitality
H12 18 Employment in Hospitality This section contains a listing of careers with the most job openings in Virginia and a brief summary of many of the careers in hospitality open to people today. You may be interested in one or many of these careers. This is an opportunity to take a look at the kinds of skills, tasks, requirements, workplaces and job outlooks for a wide range of jobs in hospitality. Take a look at the career summaries provided. Choose one of the careers described. Read the page and then fill out the student handout “Career Paths in Hospitality” (page 20) showing what you learned and what you still want to know about the career you have selected. Job Briefs in this Section Provided by Career Prospects at: http://www3.ccps.virginia.edu/career_prospects/default-search.shtml • Amusement and Theme Park Workers • Bakers • Bartenders • Chefs • Cooks • Heating and AC Technicians • Hotel Guest Services Representatives • Hotel Housekeepers • Hotel Managers • Meeting and Event Planners • Restaurant Managers • Travel Agents • Waitstaff H13 19 Prepared by the Guide to Career Prospects in Virginia, www.careerprospects.org, from data distributed by the Virginia Employment Commission. Used with permission. H14 20 Career Paths in Hospitality Pick a career summary from the Career Prospects information provided and answer the following questions: Career Path __________________________________________________ Please summarize: 1. What do they do? (Choose 3 of the most interesting to you) 2. What skills will you need? (Again, choose three.) 3. Earnings: 4. Education and/or Certification needed: 5. My question about this career: 6. Something new I learned about this career: H15 21 Filling Out Your Job Application A great deal of your possible success in getting a job depends upon the way you fill out the application. -
Competition Rules & Info
Competition Rules & Info Loolapaloosa Milan and Milan Flair Academy are proud to present the Loolapaloosa Flair Bartending Championship 2017 official guidelines, which must be followed by all competitors. This year Loolapaloosa brings back the spirit of those prestigious flair competitions, where professional working flair and qulaity drink making deciced who can enter into the finals. These are essentials for our sponsors and also for us as organizers. COORDINATORS AND OWNERS : PIERLUIGI GUARINO & FABRICIO LANFREDI LOOLAPALOOSA FLAIR BARTENDING CHAMPIONSHIP 2017 SPONSORED BY 1 The sponsors of Loolapaloosa Flair Bartending Championship 2017 REGULAR SPONSORS Red Bull Energy Drink, e-bar.it, Zoppis Wine & Beverage , IBIS HOTEL Cà Granda, NOVOTEL Cà Granda, T-House, F.lli Gancia, NOVE25 MEDIUM SPONSOR Finest Call Premium Cocktail Mixes MAIN SPONSORS Jack Daniel’s whiskey, Russian Standard Vodka LOOLAPALOOSA FLAIR BARTENDING CHAMPIONSHIP 2017 SPONSORED BY 2 General information There will be 3 qualification rounds and 1 final stage: • 1st Qualification Round May 26: • 2nd Qualification Round June 30: • 3rd Qualification Round September 29 : • World Final cooming soon: • Entry fee for the Qualification Rounds: €60 ( Jack Daniel’s grilled lunch , 1 Lynchburg Lemonade, 1 Russian Mule , free soft drink and competition’ s t shirt ) • Cash prizes for the Qualification Rounds: 1° place: €800 2° place: €400 3° place: €200 • All bartenders have to be minimum 18 years of age to be part of the competition; • To take part to the competiton, competitors have to send an email to the following address: [email protected], and transfer the registration fee in advanced based on the infromation provided by the organizer.