Charleston's Bar Manual 4.17-1.Pdf

Name ___________________________ BARTENDER MANUAL APRIL 2017 Our Mission: To Consistently Exceed Our Guests’ Expectations 2 TABLE OF CONTENTS BAR TRAINING OVERVIEW ..................................................................................... 3 BARTENDER UNIFORM PROFILE ............................................................................. 4 WHY WE ARE CHARLESTON’S ............................................................................... 5 CHARLESTON’S MISSION STATEMENT ................................................................... 6 SECTION 1 - CHARLESTON’S BAR .......................................................................... 7 Free Pouring… ....................................................................................................... 9 Glassware .............................................................................................................. 14 Beer/Beverage Pricing Structure ........................................................................ 17 Liquor General Information… ............................................................................. 19 Liquor List & Price Class ....................................................................................... 21 Wine List ................................................................................................................. 24 Bar Vocabulary… ................................................................................................ 26 Bar Garnishes ........................................................................................................ 28 Bartender Service Standards .............................................................................. 33 Charleston’s Bar & Bar Guest Philosophy… ...................................................... 35 SECTION 2 - DRINK RECIPIES ................................................................................ 37 SECTION 3 – BAR OPENING, AFTERNOON, & CLOSING CHECKLISTS .............. 62 3 Day 1 General Quiz DATE: TIME: 8:00-10:00class Tour Opening Bar manual bar shift Opening Duties A.M. shift responsibilities Run shift-trainees split tables Performance appraisal Day 2 Opening A.M. shift responsibilities DATE: TIME: bar shift Speed drills Liquor order check-in (if today) Run Shift-trainees split tables Performance appraisal Day 3 Closing Bar Test 1 DATE: TIME: bar shift P.M. shift responsibilities Dividing tips Run Shift-1 trainee runs well and other runs bartop Performance appraisal Day 4 Closing P.M. shift responsibilities DATE: TIME: bar shift Run Shift- trainees perform opposite roles of last night Performance appraisal Day 5 Sign-off Bar Test 2 DATE: TIME: closing bar shift Trainee runs service well solo-trainer assists as necessary Trainee performs all closing functions Performance appraisal 4 MISSION STATEMENT To Consistently Exceed Our Guests’ Expectations! 5 SECTION 1 CHARLESTON’S BAR ALCOHOL AND SERVICE PHILOSOPHY Here at Charleston’s, our guests have chosen a casual dining experience. They primarily join us for our great tasting food and superior service. Another large aspect of this experience (and our most profitable) is alcohol beverage service. This includes distilled spirits, wine and beer. Just as in our food products, we offer the best quality beverages in large portions, at a reasonable price. However, this is a tremendous responsibility for us as a corporation and you as an individual. Therefore, it is mandatory that you are fully aware of our policies; local, state and federal laws, and how alcohol beverages affect people. We have a professional responsibility to effectively manage our guests who are consuming an alcohol beverage. TO SUPPORT THIS PHILOSOPHY, WE ASK THAT YOU: 1. Maintain a high level of awareness about guests who may be drinking excessively. 2. Bring All potential problems to management’s attention immediately. 3. Do not unlawfully serve any person under the age of 21 or any person who is visibly intoxicated. Any person who appears to be under 30 years of age may be required to present a valid photo identification to verify that he or she is 21 years of age or older. In the absence of authentic identification or in case of doubt, bring it to your manager’s attention. 4. Obtain a liquor license and carry it with you at all times (this is required by law). **Alcohol service laws and regulations vary by state and county so check with your trainer for the specifics at your store. ** IN TURN, WE COMMIT TO: 1. Personally handle “ANY” and “ALL” liquor related problems with our guests. 2. Charleston’s is committed to the responsible service of alcoholic beverages to guests. Our philosophy is committed to actions that will help reduce drunk driving. Do not be embarrassed or afraid to ask for identification. It is very acceptable and it is your responsibility to approve ID’s for those individuals that appear to be under 30 years of age. Your trainer and management staff will inform you of acceptable forms of ID’s. However, a good rule is to let a manager approve any ID that is not a valid state issued driver’s license. 6 ID’s should be carefully scrutinized as follows: 1. Confirm that the ID indicates the guest is 21 years of age or older. 2. Confirm that this is the ID of the person you are carding. 3. Confirm that the ID in no way has been tampered with. 4. Confirm the ID is valid (not expired). 5. Confirm the ID is a government issued document (turn ID over, it will say NOT a government issued document, if it is fake). ALCOHOL AWARENESS As a person’s Blood Alcohol Concentration increases, their behavior begins to change. As a bartender, you should know the progressive effects of alcohol and be alert to the visible signs that assist you in recognizing “overindulgence”. Although any one of the following behaviors may not necessarily mean intoxication, a combination of several behaviors is a definite warning signal: • Slurred speech • Radical change in behavior (i.e. Guest becomes increasingly loud and aggressive in conversation) • Difficulty in reasoning and decision-making (in a state of confusion) • Unaware of surroundings (i.e. Lighting cigarette from the wrong end) The body burns up approximately 1 oz. of alcohol per hour. Nothing can change this rate, but eating food or drinking coffee can consume time while the body is burning the alcohol. Everybody responds to alcohol differently. The following are factors that influence how people respond. ××Size/ Weight ××Fatigue ××Strength of drink ××Rate of consumption ××Gender ××Amount of food consumed As a bartender, it is not your responsibility to tell a guest that they have had too much to drink. It is your responsibility to inform management of anyone displaying signs of intoxication. When this situation occurs, do not say anything to the guest, but immediately inform the Manager on Duty (M.O.D.). Give him or her specific information including guest time of arrival, type and amount of alcohol consumed, and what, if anything, the guest has had to eat. 7 FREE POURING The object of free pouring is to make a consistent and quality drink without the use of a jigger. It increases your bartending speed and efficiency and incorporates showmanship skills in bartending. Free pouring is based on the amount of liquid that passes through a pour spout in a given period of time. The unit of measure is ounces. At Charleston’s we use everything from ¼ oz. pour to a 2 oz. pour. The measure is calculated by counting 1 count for each ¼ oz. • For example, a recipe calling for 3/4 oz. would be a 3 count. • As another example, a recipe calling for 1 ¼ oz. would be a 5 count. You should clasp the bottle with all fingers and thumb around the neck of the bottle. Tilt the bottle so that it pours freely. Start the count the exact moment the liquid leaves the bottle. To cut the flow of liquor, twist your wrist, bringing the bottle into a parallel position to the forearm. Your trainer will demonstrate this procedure for you. As a Charleston’s bartender, you will be pour tested on a daily basis. Pour testing should be done at the beginning of every shift to ensure consistency and maintain liquor cost. An exacto pour and dummy bottles are available for practice and testing. A form, similar to the one on this page, should be completed when pour testing. Since a bartender needs to be able to pour consistently with both hands, you should test yourself pouring using both hands. You need to record you results and be signed off by a manager. Left Hand Right Hand Point Value 1/4 OZ. 10 PTS. 1/2 OZ. 10 PTS. 3/4 OZ. 10 PTS. 1 OZ. 15 PTS. 1 1/4 OZ. 15 PTS. 1 1/2 OZ. 20 PTS. 2 OZ. 20 PTS. TOTAL SCORE: 100 PTS. 8 POURING GUIDELINES 1. Make sure all spouts are pointing to the left in wells and on stair-steps. 2. Grip bottles and store & pours by neck only, being careful not to cover the air hole on spout. 3. Fully invert wrist. 4. Take an aggressive approach while pouring. 5. Save time by pouring with both hands when needing to pour from two bottles. 6. When pouring with left hand be able to spin bottle 1/2 spin until it faces right. 7. On singled out orders, pour liquor and mix simultaneously. 8. When pouring same liquor in two or more drinks, use one motion; pour straight or bounce and shift across instead of pouring one and lifting bottle up and then going on to the next. 9. Completely drain empty bottles as they are emptied. 10. Remember chilled or frozen liquors and heavy bodied liquors will pour slower. ICE Ninety-five percent of the drinks you make are made with ice. There are a few basic

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