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26/08/2013 10:47




Bar Outlets Preparation
1) Check and refill bar fridge with adequat stocks.
2) Check the fridge temperature must be 40 degrees F.
3) Clean and arrange bar glasses and bar tools.
4) Clean and arrange spirits,liqueur and mixers.
5) Prepare Ice cubes, Crushed and Garnishes.
6) Check  and  ready   all  machines ( Coffee,  Blender, shaker,
     ice , glass,  draftbeer  machine  and  other equipments
7) Open all lights curtains, set -up ashtrays, bar menus etc.
A) Service Philosophy
The  bar  and  beverage  outlets  shall  be  know for its prompt
courteous  and  professional  service  to  any guest at all times.
Use the best and correct liquors,  the freshest garnishings, and
the glassware shall always be clean aand appropriate.Do your
best to be caring and  responsive to ensure that guests experie-
nce total personalized beverage service.
B) Taking Orders  
When you take the guests order,   you are actually initiating the
beverage service.     How you present yourself and the way the
order  is  taken  can  make  the  a  difference  in sales and their
impression  on  your  bar.  The  procedures listed on this book
may  be  used  as  a guide  wheever  you take a guests order to
ensure prompt and professional service.
C) Drink Preparation
Once  the  orders  have been received, the drinks are then pre-
pared at the bar. Serving clean,   visually appealling and appe-
tizing drinks.    
1) Use appropriate  glassware. Somehow, a guest may feel it is
the wrong drink if the drink is served in a different glass.
2) Check  the  cleanliness  of the glassware. Residual detergent
and grease leaves beer and other drinks tasting flat.
3) Wipe w/  a clean napkin any spillage on the side of the glass.
1) Always use the correct liquor&mixes when preparing drinks
2) If you need to substitute a brand of liquor, ask the guest first
3) Avoid   unnecessary  spillages  by  pouring  carefully  in  the
in the mouth of the glass.
4) Replace cap of liquor bottle immedieately after use.
1) Always use the best,   freshest and correct garnishings when
prepararing drinks.  
2) Discard  those  that  are damaged,  deformed, or those with
spots or holes.    
3) After prepararing them,  place in a garnish container on top
of crushed ice to maintain their firmness.
4) Use appropriate garnishings and be consistent with them. If
a drink's  appearance changes,  the guest  might think that you
have changed the ingredients.
D) Serving the Drinks
Serving  the  drink to the guest may be classified into two: Ser-
ving  a  drink  prepared at the bar and pouring drinks in front
of the guests.  The following shows basic methods and skills in
carring out these task.
Serving Bar - Prepared Drinks
1) When  carrying  drinks  or glasses  to  and  from  the  table,
always use a bar tray.
2) Serve all drinks from the right or in front of the table, whic-
hever is more convenient for the guest and the server.
3) Never serve across the table.
4) The  bar  tray  should  rest  on  one  hand  while  drinks are
served with the other, it should never rest on the table.
5) Whenever  possible,  serve  in  a clockwise direction around
the table. walking forward.
6) Serve ladies first.  
7) Always serve with a coaster or napkin,  except when serving
wine by the bottle.   The  bar logo should always face the guest.
8) Place  the  drink on top of the coaster with the garnish to the
left of guest.    
9) Handle glasses by the base or stem, not by the rim.
10) Always serve carbonated beverages with drinking straws.
Pouring drinks in front of the guest
1) Pour drinks like beer and wine in front of the guest
2) When  pouring drinks from the bottle, turn the bottle slightly
towards the right to avoid spills on the table cloth or the guest.
3) When pouring the liquor,never alloww the lip of the bottle to
touch the glass.  
4) When the service calls for ingredients to be mixed in front of
the guest,  pour  the measured liquor in the proper glass,  then
add the proper amount of mixers requested by the guest.
5) When "  on  the  rocks"   drinks are prepared in front of the
guest pour the liquor over the ice in the glass.
Serving Wines    
Storing Temperature
50 degrees F. to 55 degress F - as normal storing temperature
70 degress F. - Wine to be stored up to 5 years
65 degress F. - Wine to be stored up to 15 years
60 degress F. - Wine to be stored exceeding 15 years
Serving Temperature
40 degrees F.  to  50 degrees F. - White wines and Champagne
63 degrees F.  to 66 degrees F.  - Red wines and fortified wines
Presenting The White Wine
When  a  guest  asked  for  white wine, the waiter or sommelier
should  obtain  the  bottle from the service bar, set it into an ice
bucket,  cover  it with a  clean folded  napkin and bring service
into  the  dining  room, but  the  wine  bucket  to the right of the
person who ordered the wine.   The  waiter  or sommelier then
takes  the  bottle  out  of  the  bucket and presents it to the guest
with the label uppermost.  The host has an opportunity to veri-
fy  the  correctness  of his order.  This bottle presentation is an
important  part  of  wine service and should not be overlooked.
If  the  sommelier  misunderstood  the guest and brought in the
wrong  wine  to  which the guest will later object. Furthermore,
this bottle--presentation ceremony shows courtesy to the guest,
regardless  of  his  knowledge  about  wines,  and  adds  to  the
atmostphere of the dining room.
Presenting The Red  Wine
Wine Glasses    
Set the  correct  glasses  on  the  table  before opening the wine.
For white wine,,  several types of stem glasses can be used.and
red  wine  must be the right and exactly glasses.  For elaborate
service  the  glasses in which white wine is to be served should
have been previously chilled.
Opening The Wine  
The  opening  of  the wine bottle begins with removal of the foil
around  the  cork and neck of the bottle.  The foil should be cut
with  a  knife  well  below the lip of the bottle and not ripped off
with  a  fingernail.  Older wines are often a bit moldy below the
foil at the top of cork. Wipe the bottle top and cork with a clean
napkin.  Set  the  corkscrew  into  the cork  and turn it carefully
straight  into  the  cork, using  only  moderate presure.  Since a
cork  break  easily,  it  is important that the corkscrew turns in
straight, rather  at  an  angle,  to avoid broken cork bits falling
into the botttle.  
Pouring The Wine  
Before  pouring any wine, wipe the open top of the bottle with a
clean  napkin  to remove  any cork grains or other impuritties.
The sommelier should pour about a ounce into the glass of  the
host (or whoever ordered the wine) so that he/she can approve
the wine.  Hold  a  towel  in the left hand when serving the wine
and  use  it to wipe the bottle.  Do not wrap the bottle in a towel
since  the passengers usually wishes to see the label of the wine
they  are drinking.  When the host has approved the wine, pour
wine 1) for a couple, the lady; 2) for a group, the person sitting
to the host's right. Proceed around the table counter clockwise,
filling  the  host's  glass  last.  Wine glasses should not be filled
more than two thirds full. This gives the drinker an opportunity
to  savour  the  wine's  aroma within the enclosure of the glass
before sipping it.  


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