Gilmore Bar and Wine Service

BAR & BEVERAGE SELECTIONS Good Food Catering offers three bar pricing options to best meet your needs. Allow our sales staff to customize a package based on Consumption, Hosted or Cash Bars. Hosted Bar Based on a flat fee per person for the time frame of your event. Subject to service charge & tax. *Assorted Sodas, Juices, Garnish, Ice and Mixers Included with full bar packages. Good Brands Better Brands $18 per person for 3 hours, $5 ea. additional hour $22 per person for 3 hours, $6 ea. additional hour Smirnoff Vodka, Seagrams Gin, Cruzan Rum, Absolut Vodka, Tanqueray Gin, Bacardi Gold Rum, Jim Beam Bourbon, Seagrams 7 Whisky, Inverhouse Scotch Jack Daniels Bourbon, VO Blended Whiskey, Dewars Scotch Bud, Bud Light, Miller Lite Bud, Bud Light, Heineken, Amstel Light House Red and White Wine Sommelier’s Choice Red and White Wine Best Brands $28 per person for 3 hours, $7 ea. additional hour Ketel One Vodka, Bombay Sapphire Gin, Mt. Gay Rum, Gentleman Jack Bourbon, Crown Royal Whiskey, Glenlivit Scotch Bud, Bud Light, Heineken, Amstel Light, Palmetto Pale Ale Sommelier’s Choice Premium Red and White Wine Beer and House Wine Bar $12 per person/three hours, $3 each additional hour (Includes assorted sodas and water) Consumption Bar Based on actual consumption per drink. Subject to service charge and tax. Good Brands -$ 5 per drink, Better Brands - $6 per drink, Best Brands - $7 per drink Beer and Wine Selections Bud, Bud Light or Miller Lite - $3.50 per beer House Wines - $5 per glass Heineken and Amstel Light - $4.50 per beer Sommelier’s Choice Wines - $6 per glass *Our wine selections change frequently- please ask for current selections. GFC wine experts can create any type wine package you may desire. GFC Mixer Only Bar for off premise events only *You provide the alcohol and let Good Food Catering handle the rest $6 per person for 3 hours, $2 ea additional hour ♦ ♦ ♦ *Ask about Cash Bar Pricing Consumption and Cash Bar minimums may apply. Wine passed or served with dinner is billed on consumption- priced per bottle based on selection. Specialty Bars or Passed Specialty Drinks available – priced per request. *Ask for a list of Good Food Catering’s best specialty cocktails Champagne for toast or on bars billed on consumption- priced per bottle based on selection. We recommend one bartender per 75 guests. Bartenders are $130 each for three hours including set up & break down ($30 ea. additional hour) .

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Wine Bar Volunteers
Wine Bar Volunteers One hour before performance Hang coat and place personal belongings in Purple Room. Purses may be stored in box office if volunteer is not comfortable leaving in Purple Room. Get name tag in Box Office and sign in. Immediately plug in coffee maker (takes about 10 minutes to warm up); green light must appear before you make coffee. Set out wine/beer displays, signage, coffee tray, tea basket, napkins, glasses and tip jars. Start tip jars with $1 from cash box. See diagram/photo of Wine Bar set up. Get Wine Bar cash bag from House Manager. Bag should contain $200 for the register, and keys for the Wine Bar cabinets, wine refrigerator and beer cooler. Make coffee starting with hot water (for cocoa and tea), non-caffeinated coffee and then caffeinated coffee. Set 8 cups next to each coffee/water pot; this will help you know when to brew new pot, as each pot holds 8 cups. See separate coffee making instructions for more detail, if needed. 45 minutes before start of show Be familiar with wines and beers for sale (see cheat sheet), and prices of all beverages. Assist guests with purchases. Let them know that they may take drinks into theater (but no glass containers, see below). Pour wine and beer into plastic glass. The exception is Surly beer; you may serve in can with top popped. Ask for proper ID (anyone who looks under 35) and ticket proof for alcohol sales; anyone purchasing alcohol must be attending the performance. Use tally sheet to record all CASH sales of coffee, tea, hot chocolate or water (anything other than alcohol) by placing a ‘hash mark’ under the title of item sold.
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Japan Wine Report 2012 Wine Annual Japan
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Prevention of Alcohol- Related Hiv Risk Behavior
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Cheeky Cocktail Book
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INTRODUCTION “So a Guy Walks Into a Bar and Asks the Bartender…..”
Bartender Tips, Tricks and Drink Recipes INTRODUCTION “So a guy walks into a bar and asks the bartender…..” How many jokes have you heard start out that way. The bartender is the main focus of any commercial bar. Forget about the waitresses. Sure they bring the drinks, but the bartender has to make them. Forget about the fry cooks serving up greasy fries. It‟s the bartender who has made you crave them. Bartenders have enjoyed a long and storied history. They are the psychiatrists that you don‟t have to have an appointment for. They are the ones you hear all the best jokes from. They are the ones who show you the neatest bar tricks to impress your friends. The bartender, for some people, is the best friend they never had. Tending bar is more than just pouring a cold draught beer or mixing up a mean screwdriver. With all the new drink combinations out these days, bartenders must be up on all the new terminology not to mention having the ability to mix up an Alabama Slammer without looking in the recipe book. Bartending schools are popping up all over the country. Lured by the enticement of cash tips for serving the drunken public, bartending has been elevated to an art form. When the movie “Cocktail” came out, bartenders sought out the ability to twirl bottles and throw them up in the air as the bottle pours a perfect shot before it lands softly in their hand. Few can argue this is something not the everyday Joe can do.
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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.
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Bar Selections OPTION #1 HOSTED BAR PACKAGE
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Professional Bartenders School Workbook
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Upscale Wine Bar / Gaming Establishment
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BEVERAGE SERVICE STANDARDS “Army Catering & Club Operations”
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Bar Tools the Bartender’S Best Friends Behind the Stick by Brandy Rand
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