The Match Bar Group Bartender’s Manual Kevin Armstrong Group Bars Manager/Group Head Bartender 2nd March 08 Draft V6 The Match Bar Group - who would have thought bartending could be so complicated? Summary Contents The Match Bar Group Bartender’s Manual ................................................................... 1 1. Introduction ............................................................................................. 7 2. The Zen of Bartending – Dale on service ........................................................... 9 3. Drinks ethos .......................................................................................... 11 4. Service ................................................................................................. 13 5. The Bar Structure .................................................................................... 21 6. Miscellaneous including Head Bartender (and Manager) notes ................................ 43 7. Training................................................................................................ 47 8. Safety................................................................................................... 51 9. Personal presentation/hygiene ..................................................................... 52 10. Equipment and tool usage ........................................................................... 53 11. Glassware.............................................................................................. 61 12. Drinks creating techniques .......................................................................... 65 13. Free pouring vs. jiggered measurement ........................................................... 71 14. Tasting ................................................................................................. 75 15. Practical requirements and skill requirements ................................................... 79 16. The next level ........................................................................................ 87 17. Ice ...................................................................................................... 93 18. Basic ingredients and ingredient management – fruit ........................................... 97 19. Basic ingredients and ingredient management .................................................. 107 20. Standards ............................................................................................. 113 21. Useful shift based information ..................................................................... 123 22. Dale’s 120 classics ................................................................................... 124 23. Match Bar Group Recipes & Originals ........................................................... 157 24. Beer ................................................................................................... 189 25. Wine .................................................................................................. 199 26. Champagne & Sparkling wine ..................................................................... 207 27. Match Bar Site Specifics (EC1, Match Bar, Sosho) ............................................. 217 28. Bar details & Time line ............................................................................. 219 29. The Law – know it! ................................................................................. 225 30. How to win drinks competitions .................................................................. 227 31. Bars we respect ...................................................................................... 229 32. Interesting Match facts ............................................................................. 231 33. Alumni ................................................................................................ 233 34. Manual Glossary ..................................................................................... 243 35. Appendix ............................................................................................. 247 2 Full Contents The Match Bar Group Bartender’s Manual ................................................................... 1 1. Introduction ................................................................................................ 7 2. The Zen of Bartending – Dale on service .............................................................. 9 3. Drinks ethos .............................................................................................. 11 3.1.JD ............................................................................................... 11 3.2.3.2 Dale ........................................................................................ 11 3.3.3.3 Sasha ....................................................................................... 11 3.4.3.4 Match ...................................................................................... 11 3.5.3.5 M&H ....................................................................................... 11 4. Service .................................................................................................... 13 4.1.Customer service generally ................................................................. 13 4.2.Points on general demeanour ............................................................... 13 4.4.Personality, Personality, Personality....................................................... 14 4.5.Attitude, Attitude, Attitude................................................................. 14 4.6.Product, Product, Product .................................................................. 14 4.7.Service basics .................................................................................. 15 4.8.JD on service .................................................................................. 15 4.9.The 20 commandments re JD .............................................................. 15 4.10How to cut off ................................................................................ 18 4.11Dispense service .............................................................................. 20 5. The Bar Structure ....................................................................................... 21 5.1.Bar Back ........................................................................................ 21 5.2.Junior Bartender .............................................................................. 24 5.3.Bartender ...................................................................................... 27 5.4.Senior Bartender .............................................................................. 30 5.5.The Unit ....................................................................................... 42 6. Miscellaneous including Head Bartender (and Manager) notes ................................... 43 6.1.Finishing Early ................................................................................ 43 6.2.Menu changes ................................................................................. 43 6.3.Christmas ...................................................................................... 43 7. Training ................................................................................................... 47 7.1.First Tuesday, what it is and how it works ................................................ 47 7.2.Why we do it .................................................................................. 47 7.3.Why no one else does it ..................................................................... 47 7.4.Testing and progression...................................................................... 48 7.5.Mock Exams ................................................................................... 48 7.6.Entry exam standard ......................................................................... 48 7.7.Bartender standard ........................................................................... 49 7.8.Senior Bartender standard ................................................................... 50 8. Safety ...................................................................................................... 51 8.1.Customer safety ............................................................................... 51 8.2.Knife use ....................................................................................... 51 8.3.Bar Spoons ..................................................................................... 51 8.4.Glassware ...................................................................................... 51 3 8.5.Ice well damage ............................................................................... 52 9. Personal presentation/hygiene ........................................................................ 52 10. Equipment and tool usage ............................................................................. 53 10.1.Boston glass .................................................................................. 53 10.2.Boston can .................................................................................... 54 10.3.Toby shaker .................................................................................. 55 10.4.Cobbler shaker (3-piece shaker) .......................................................... 55 10.5.Flat top bar spoon ........................................................................... 55 10.6.Red top bar spoon..........................................................................