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How to become 

a bartender 

without experience

Become a bartender can be a long journey. But don't worry, we've compiled all list of 6 steps of bartender guide, cocktails and beverages,  If you're looking to get into bartending, here, the 6 steps of bartender guide will guide you into getting your first bartending job.

6 Steps to Become

a Full-Pledged Bartender

Learn: 6 Steps of bartender guide

• 1. Alcoholic and Non-alcoholic Beverage
• 2. Bar Service, Procedures, Bar Cost, Bac, Measurements
• 3. USPH Standard - Hygiene and Sanitation
• 4. Bar Tools and Equipment’s
• 5. Bar Set-up and Preparations
• 6. Most Popular Cocktails in the World

Please see below!

Bartender Job Description

Basic Function

Responsible for dispensing, mixing and preparing drinks promptly and accurately in accordance to the set standard and to provide courteous and efficient service of beverages to all guest/customers in any bar outlet that may be assigned.

Duties and Responsibilities

1) To prepare working area and all mise-en-place such as ice, glasses, and other equipment needed for smooth and efficient operations in advance before every operation time.

2) Displays appropriate bottles and glasses done in an artistic and accessible way in display counters to be a merchandizing tool in selling.

3) Must have a complete knowledge of all the beverages especially those listed in the drink/ wine list of its contents and preparations.

4) Must be familiar with the company's service standards and the proper equipment's to be used including garnitures of drinks all the time.

5) Must have complete knowledge on how to operate the cash registered.

6) Must be familiar on how to use the glass washing machine, the right temperature and the proper chemical to use.

7) Greets, receives guest/customers in the bar counters and in the outlet if so required.

8) Takes order, makes recommendation or suggestion and answer questions regarding food and beverages and the activities of the ship/hotel

9) Must make sure that what is ordered is what is served.

10) Serves guest/customers with proper sequence and timing anticipate guest needs and satisfy them all the time.

11) Set and re-set tables and bar counters in accordance to set company standard.

12) Must maintain a good working relation with co-workers, superior and a good public relation image with the guests or customers all the time.

13) Checks stock level of bar supplies and prepare necessary requisitions for approval of superior and to obtain same from provision store when necessary.

14) Report shortage, losses, spoilage and breakages to superior

15) The bar stocks are properly stored, locked and secured after every operation.

16) Prepare sales report in accordance to the company set standard.

17) To maintain the cleanliness &  orderliness of all equipment used during the operations and of the whole working area all the time.

18) Assist co-workers, superiors in service if so required 

19) Attend regularly to outlet/department meeting or briefings.

20) Performs other bar related duties that may be assigned.

Step No.1

1. Alcoholic and non-alcoholic beverage

What is alcoholic beverage

Alcoholic beverage is an alcoholic drink that contains ethanol and is produced by fermentation of grains, fruits or vegetables and others sources of sugar.

Fermented Drink

Examples:

• Beer
• Cider
• Rice wine
• Wine – Single fermentation
• Champagne – Double fermentation

Note & Tips:

• Sparkling wine cannot called champagne, but champagne can called sparkling wine.

Distilled Drink

• Spirit drinks a type of alcoholic beverage that produced by distillation of ethanol such as Liquor or Spirits drink.

Examples:

• Gin
• Rum
• Tequila
• Vodka
• Whiskey
• Brandy – Single distillation – all brandies produced around the world they called fruit brandy
• Cognac – Double distillation – all cognac are produced only from the region of cognac.

Note & Tips:

• Brandy cannot called Cognac, but Cognac can called Brandy.

Beverage Guide

Kind of Beverages

• To understand the whole characteristic of beverages," here all information as follows

Beverage

• Is any potable liquid which is either alcoholic or alcoholic-free, derived from the Latin word " BIBERE " Its refers to liquids meants for drinking purposes, classified into the following categories:

Two Kinds of Beverages

Example:

• 1) Alcoholic Beverages
• 2) Non-Alcoholic Beverages

1) Alcoholic Beverages

• Is any potable liquid containing 1/2% to 75 of ethyl alcohol by volume. Only ethyl alcohol from spirits distilled from grain, grapes, fruits and cane are used for alcoholic beverages.

Examples:

• Wines
• Liqueur
• Liquor
• Beer

2) Non-Alcoholic Beverages

• Is any potable liquid without any alcohol content

Examples:

• Juices
• Soft drinks
• Sodas
• Mineral water
• Squash
• Coffee

Type of Alcoholic Beverages

Wines

• is the product of fermented juice of grapes. It is an "alive" beverage susceptible to chance, the rate of which is variable due to light temperature, storage, etc.

5 Classification of Wines

• 1) Natural still wines

• 2) Sparkling wines

• 3) Fortified wines

• 4) Aromatic wines

• 5) Distilled wines/Spirits

Producing Countries

Wine grapes grow best in the world's temperature zones, between the following latitude: 30 to 50 North and 30 to 40 South of the Equator. Only very few countries with important vineyards lie outside these belts. Wine producing in order of quality are

Examples:

• Italy
• France
• Spain
• Argentina
• Russia
• Portugal
• USA
• Algeria
• Rumania
• Yugoslavia
• West Germany
• Chile
• Ukraine
• Hungary
• South Africa
• Bulgaria
• Greese
• Austria
• Australia
• Brazil
• Morocco
• Tunisia
• Switzerland
• Turkey
• Israel

The Grapes

• Although practically any of the eight thousand (8,000) known varieties of grapes can be fermented for wine production, only about fifty (50) produce first-rate wine. these grapes belong to the species VITIS VINIFERA, cultivated for thousands of years in Europe and transplanted two centuries ago to California and at a later date, to other countries like Australia. They range in color from yellow to green (white grapes) and from red to blue-black (black grapes).

Red and Rose Wines 

• are made from black grapes: their skins color the fermenting juice. White wine can be made from either black or white grapes, and the thrick is to draw out the juices before they begin to ferment. Both white and black grapes may be sweet or tart, and many change flavor when fermented, which makes the selection of grapes a great art. Some of the best known and most used varieties of are:

Varieties of Grapes

1) Carignan - This hot-climate grapes is used in the south of france, algeria and California to make robust table wine and also dessert wine.

2) Chardonnay (or Pinot Chardonnay) it is the only grape that french law permits to be used to make Chablis. It is grown for Champagne.

3) Cabernet Sauvignon - Celebrated as the vine of the great clarets of Bordeaux, It is the only used in making fine wines in Australia and California

4) Chenin Blanc  - This is the only grape permitted in making the white wines of the Loire Valley, Vauvray, Sancerre, Sanvennieres, Pouilly Fume.

5) Gamay  - Used for making the good red wines of Beaujolais: however, the same grape yields only ordinary wine the rest of France.

 6) Grenache - Widely used in Provence, Lanquedoc and Spain, It is used in the rose' wines of Rhone Valley; such as Tavel.

7) Palomino  -  Developed  around Jerez de la Frotera, Spain. This grape is the basis for the sherry made there and in other parts of the world.

8) Pinot Blanc  - Grown widely in France, Germany and Italy, it produces dry white wine and i used in some Champagne.

9) Pinot Noir  - Is the grape from which red burgundy is made. It is also used in the best of Champagne.

10) Riesling  - One of the most widely used grapes in the world. It produces the great wines of the Rhine and the lesser wines of the balkan countries.

11) Semillon - This grape produces the classic dessert wines of Sauterne when over-ripe. In its normally ripened condition, this grape yields dry white wines, it is grown in the Graves district France.

12) Sauvignon Blanc  -  Cultivated in Bordeaux, this grape is also used in the dry white wines of Graves and the sweet wines of Sauterne.

13) Sylvaner  -  Cultivated from Alsace to Australia. from Chile to California, this abundant and fast-ripening grapes makes fine light white wines.

14) Traminer -Widely used  in the Rhine, Alsace and the Italian Tyrol, It has a pronounced spicy aroma, both as a grapes and as a wine.

15) Zinfandel  -  Most widely planted of all red-wine grapes in California.

1. Natural Still Wine

Natural Still Wine

Natural Still Wine Means

• Are sometimes referred to as table wine, and are basically the product of grape fermentation without addition of sugar or alcohol. Natural fermentation stops when is no more sugar to convert to alcohol or when the alcohol reaches 14% by volume. Thus, table wines may have as little as 7% alcohol but never more that 14% ( many table wines, however, are created by stopping fermentation by unnatural means, such as by heat, by adding sulfur dioxide, and by removing the yearst through sterile filtration) It comes in three colors: White, Red, Rose.

Examples:

White Wines

• Chablis
• Pouilly Fuisse
• Puligny-Montrachet
• Macon-Villages
• Soave
• Verdicchio
• Orvieto Classico
• Pinot Grigio
• Gran Vina Sol
• Chenin Blanc
• Fume Blanc
• Piesporter
• Chardonnay
• Sauvignon Blanc

Red Wines

• Chateau Montrose
• Chateau Latour
• Chianti
• Chateau Margaux
• Vosne-Romanee
• Bardolino
• Beaujolais-Villages
• Valpolicella
• Barolo
• Chateauneuf du Pape
• Chateau Las combes
• Cote du Rhone

Rose Wines

• Mateus Rose
• Beringer White Zinfandel

2. Sparkling Wine

Sparkling Wine

Sparkling wine means

• Are considered the king of all beverages. Undergoes a second fermentation inside the bottles which it the sparkle of these wines, carbon dioxide, are formed, hence when the bottle is opened it effervesce, bubbles are produced the best example of this wine is champagne. The method of making Champagne was developed by a monk called Dom Perignon during 18th century. One of the very best Champagne is name after him.

Examples:

Champagne - Queen among wines

• Dom 
• Perignon
• Cuvee Cristal Roederer
• Krug Grande Cuvee
• Taittinger
• Peninsula Brut
• Moet et Chandon
• Veuve Clicquot
• Charles Heidsieck
• Laurent Perrier
• Pommery Brut Royal
• Lanson Black Label

Sparkling Wine

• Asti Spumante
• Freixenet
• Prosecco
• Lambrusco

Note:

• Sparkling wines produced from the region of Champagne they called Champagne. All sparkling wines produced outside Champagne called sparkling wines.

3. Fortified Wine

Fortified Wine

Fortified Wine Means

• Are fortified with sugar or alcohol content these wines are made stronger by the addition of either these two ingredients (Brandy is added to wine to increase alcohol content). It contains 14% to 24% alcohol by volume. 

Examples:

Sherry

• Harvey's Bristol Cream
• Dry Sack
• Tio Pepe

Port Wines

• Gramhams
• Dow Vintage
• Tawny Port

4. Aromatized Wine

Aromatized Wine

Aromatized Wine Means

• Are wines that are aromatically flavored with the infusion of herbs, barks and peels in the wine to produce the aroma. The alcohol content is 15 1/2% to 20% 

Examples:

• Vermouth
• Campari

Vermouth

• From the German word WERMUT (wormwood). A fortified red or white wine flavored with various herbs, barks, seeds, spices, etc. The principal aromatic agents consist of flowers of the shrup artemis a absinthium also known as wormwood (the famore toxic leaves of the same plant are used in making absinthe) The most manufactured aperitif wine is soaked in 40 or more aromatic herbs, fortified with spirits, pasteurized, refrigerated, and thoroughly filtered to give it a hardness that can with stand anything except extreme heat.

Campari Bitter

• An extract of distilled spirits and herbs,  flavored and slightly sweetened spirits used to give a distinctive tang to cocktails which might otherwise taste too mellow.

5. What is Spirits / Distilled Wines / Wines / Beer

What is Spirits / Distilled Wines / Wines / Beer

What is Spirits / Distilled Wines

• Are alcoholic beverages containing a significant amount of distilled ethanel. The five major source of alcohol of spirits are grain, plant and fruit liquor, liqueur and bitters. Spirits made from grain include whiskey, vodka, grain neutral spirits and compounded liquors such as gin and aquavit. Good quality spirits contain 40% to 45% alcohol. They can be served straight, on the rock, highball, mixed with water, ice cold and as basis ingredients of a cocktail.

Two Types of Spirits

1) Liquor

• Liquor is an alcoholic drink produced by distillation of grains, fruits or vegetables and others sources of sugar.

2) Liqueur

• A liqueur is an alcoholic sweet drink composed of spirits and additional flavorings such as sugar, fruits, herbs, and spices.

1) Liquor

• unsweetened, high alcohol content beverages such:

Examples:

Vodka

Gin

Rum

Tequila

Scotch Whiskey

Bourbon Whiskey

Brandy

2) Liqueur

• Also known as cordial, flavored, usually sweet alcoholic beverages.

Examples:

• Amaretto - Almond-flavored liqueur from Italy
• Baileys - Whiskey/mint-flavored from Ireland
• Blue Curacao - Orange-flavored
• Creme de Cacao - Chocolate/vanilla/ France
• Creme de Menthe - Mint-flavored from France
• Grand Marnier - Orange/Brandy-flavored/France
• Kahlua - Coffee-flavored from Mexico
• Tia Maria - Coffee-flavored liqueur / Jamaica
• Triple Sec - Orange-flavored
• Abricotine - Apricot/brandy-flavored / France
• Advocaat -Egg.Sugar.Brandy-flavored/Holland
• Anisette - Anise-flavored ,France,Italy,Spain
• Apricot Brandy - Apricot-flavored
• B&B -Mixture of Benedictine/brandy,France
• Benedictine - Herb-flavored liqueur / France
• Blackberry Brandy - Blackberry-flavored
• Chambord - Raspberry-flavored from France
• Chartreuse - Herb-flavored from France
• Cherry Brandy - Cherry-flavored / Denmark
• Cointreau - Orange-flavored liqueur / France
• Creme de Banana - Banana-flavored
• Creme de Cassis -Black currants-flavored/France
• Creme de Noyaux - Almond-flavored / France
• Creme de Vanille -Vanilla/France,Holland
• Drambuie -Scotch- herbal,honey, Scotland
• Florenza - Hazelnuts-flavored from Italy
• Frangelico - Hazelnut-flavored liqueur, Italy
• Galliano - Herb-flavored yellow liqueur, Italy
• Goldwasser - Herbal-flavored from Germany
• Irish Mist - Whiskey-based liqueur, Ireland
• Keuck - Coffee-flavored liqueur /Turkish
• Kirsch - Cherry-flavored from Alsace
• Kummel - Caraway-flavored from Germany
• Malibu - Coconut rum-flavored from USA
• Maraschino Liqueur - Maraschino cherry/Italy
• Midori - Honeydew melon-flavored, Japan
• Monin - Lime-flavored liqueur from France
• Ouzo - Anise-flavored liqueur from Greece
• Pasha - Coffee-flavored liqueur from Turkish
• Peach Brandy - Peach-flavored liqueur
• Peppermint Schnapps - Peppermint-Germany
• Peter Heering - Cherry-flavored / Denmark
• Prunelle - Plum-flavored liqueur from France
• Rumple Minthz - Peppermint / Germany
• Sabra - Orange and chocolate-flavored, Israel
• Sambuca - Liquorice/neutral spirits, Italy
• Sloe Gin - Sloe berries-flavored
• Southern Comport - Peaches-flavored / USA
• Vandermint - Chocolate &  mint/Netherland
• Yukon Jack - Strong,amber-colored/Canada

Type of Liquor

Brandy

• Is the spirits distilled from grapes wine and those distilled from fruits are called fruit brandy, It is aged in oak casks are usually bottled at 80 proof ( a measurement of alcoholic strength or content). Brandy is expensive because ten of barrel of wine is used in making one barrel of brandy.

Examples:

Cognac

Armagnac

• Calvados

Brandy

• Produced from the region of cognac they called cognac. All brandies produced outside cognac they called brandy. The different between cognac and brandy is the cognac can called brandy but brandy cannot called cognac and they are different processing method: The cognac is a product of double distillation and brandy outside cognac mostly are single distillation.

Cognac

• a brandy known for its smoothness and heady dry aroma, is produced only in the cognac region of France. Cognac, by the definition and by international law, is brandy produced from grapes grown in the district of Cognac.

Grapes Variety

By Law Only 8 Varieties are allowed:

Examples:

• 1) Folle Blanc
• 2) St. Emillion
• 3) Colombar
• 4) Blanc Rame
• 5) Jurancom Blanc
• 6) Montils
• 7) Semillion
• 8) Sauvignon

There are seven (7) geographical  divisions, and therefore seven grades of Cognac. They are in order of quality.

 Examples:

• 1) Grande Champagne
• 2) Petite Champagne
• 3) Borderles
• 4) Fins Bois
• 5) Bon Bois
• 6) Bois  Ordinaires
• 7) Bois Communes

Only the first two, which are the best, will appear on a Cognac's label. Since Cognac is a blend, there can be no vintage years. However, most companies indicate the relative quality of Cognac is identified by stars or letters. The quality of Cognac is identified stars or letters marked on the bottle. As follows:

Examples:

Stars

• *       ( 1 star ) ----- 3 years in cask
• **     ( 2 stars ) ---- 4 years in cask
• ***   ( 3 stars ) ---- 5 years in cask
• ****  ( 4 stars ) ---- 6 years in cask
• *****( 5 stars ) ---- 7 years in cask

Letters

• VO ---Very Old - 5-10 years
• VSO - Very Special Old -10-15 years
• VSOP-Very Special Old Pale-15-20 yrs
• XO ---Extra Old - 20-years or more

Examples:

• Luis XVIII
• Remy Martin
• Hennessy
• Martell Cordon Blue
• Courvoisier

Whiskey

Is distilled from a fermented mash of grain(usually corn, rye, barley or wheat) and then aged in oak barrels. During the aging period whiskey obtain its characteristic amber color flavor and aroma. The major whiskey producing countries are: United State, Canada, Scotland, and Ireland.

American Whiskey Fall into 3 Major Categories

• 1) Straight whiskey
• 2) Light whiskey
• 3) Blended whiskey

Straight Whiskey

• Is distilled from corn, rye, barley or wheat(not blended with neutral grain spirits or any other whiskey) and aged in charred oak barrel for a minimum of two years. There are 4 major type of straight whiskey.

There are 4 Major type of Straight Whiskey:

• 1) Bourbon Whiskey
• 2) Tennessee Whisky
• 3) Rye Whiskey
• 4) Corn Whiskey

1) Bourbon Whiskey

• Is distilled from a mash of grain containing not less than 51% corn and is normally aged in 4 years in new charred oak barrels. It is amber in color and full-bodied in flavor. When distilled in Kentucky it is usually referred to as Kentucky Straight Bourbon Whiskey. Bourbon is named for Bourbon Country in Kentucky where this type of whiskey originated. It is also produced in Illinois, Indiana, Ohio, Pennsylvania, Tennessee and Missouri.

Examples:

• Jim Beam
• Wild Turkey
• Old Taylor
• Early Times
• Hiram Walker
• Old Grand Dad

2) Tennessee Whiskey

• Is called sour mash whiskey instead of bourbon, it is filtered through maple charcoal after distillation, which gives delicate smoothness and flavor. Sour mash is a spirit made from a regular sweet, mash brew mixed with some soured old mashed brew in a ratio of about 2 regular to one sour. The sour mash gives a heavier body and finer flavor to bourbon, lending it a bit of sweetness and delicacy. Most bourbon is sour mash, although their labels may not indicated it.

Examples:

• Jack Daniels

3) Rye Whiskey

• Is distilled from a mash of grain containing not less than 51% rye and is much like bourbon in color but it is different in taste and heavier in flavor.

Examples:

• Old Thompsons
• Fleishman's,
• Seagram's 7
• Seagram V.O
• Canadian Club
• Crown Royal

4) Corn Whiskey

• is distilled from a mash of grain containing not less than 80% corn. Corn whiskey is commonly aged in re-used charred oak barrels.

Examples of Three Categories:

1) Bottle in Bonded Whiskey

• is produced under united states government supervision. Though the government does not guarantee the quality of bonded whiskey, it does require that the whiskey be at least 4 years old, that it be bottled at 100 proof. That it be produced in one distilling by the same distiller and it be sorted and bottled at bonded warehouse under government supervision.

2) Light Whiskey

• Is a new type of American whiskey which is produced at between 160 proof and 189 proofs and stored in used charred oak containers for a minimum of 4 years, Significant characteristic are the lightness of Flavor and smoothness of taste color, which may vary from clear to amber, is not significant.

3) Blended Whiskey

• Is a blend of one or more straight whiskies and neutral grain spirits containing at least 20% or more straight whiskey bottle at not less than 80 proofs.

1) Kentucky Whiskey a Blend -  Blended whiskey in which all straight bottled whiskies are distilled in Kentucky.

2) A Blend of Straight Whiskies - occurs when two or more straight whiskies are blended together to the exclusion of neutral grain spirits.

3) American Blended Light Whiskey - is a new American whiskey category consisting of less than 20% straight whiskies, at 100 proof and 80% of American light whiskey.

Canadian Whiskey

Blended whiskies usually distilled from rye, corn and barley. Produced only in Canada, under government supervision. Most of the Canadian whiskey sold in this country is at least 4 years old. Canadian whiskey is 80 proof and is lighter bodied than American whiskey.

Scotch Whiskey

• Is produced only in Scotland. All scotch blends contain malt whiskey grain whiskey ( similar to American grain neutral spirits) Scotch distinctive smoky flavor comes from drying malted barley over peat fires. All the scotch imported into this country is at least 4 years old and is usually 80 or 86 proof. Scotch sold in the rest of the world is almost 80 proof. It has 2 kinds:

Two (2) Kinds of Scotch Whiskey

• 1) Malt Scotch
• 2) Grain Scotch.

1) Malt Scotch

• Is made from 100%  barley malt. The greater amount of malt gives it a heaver flavor.

Examples:

• Glenfiddich
• Glenlivet
• Macallan
• Pinch
• Glenmorangie
• Singleton

2) Grain Scotch

• Is made from malt combined with unmalted barley and corn. It is lighter or more delicate than malt scotch.

Examples:

• Passport
• Teacher's
• Ballantines
• Dewar's
• J & B
• Cutty sark
• Johnnie Walker
• Chivas Regal
• Swing
• Royal Salute

Irish Whiskey

Is produced only in Ireland. Like scotch, it is a blended whisky containing both barleys malt whiskies and grain whiskies. Unlike scotch, however, the malt is dried in coal fired kilns and the aroma of their fires does not reach the malt, Irish whiskey is heaver and more full-bodied than scotch and is usually 86 proof. 

Examples:

• Jameson
• Old Buslmills

Rum

Is distilled from the fermented juice of sugar cane, cane syrup and molasses at less than 190 proofs (160 proof New England Rum) and bottled not less than 80 proofs. It is aged in uncharred barrels where it picks up very little coloring: Dark rums often have caramel added to them for color. Most rum are blends of several aged rums, ranging from heavy, pungent type to light, brandy like varieties selected for special aroma flavor and odor.

1) Light Bodied Rums - dry with only a very slight molasses flavor, available in 2 varieties, white and gold label (or Light and dark), the gold or dark is a little bit sweeter with a more pronounced taste.

2) Heavy Bodied Rums - darker and sweeter and has a pungent bouquet, body and flavor, these rums are distilled by a different and slower fermentation process which allows more time for a fuller, richer molasses like body to developed

Examples:

• Bacardi
• Mount Gay
• Myer's
• Captain Morgan
• Havana Club

Gin

Distilled from grain and receives its flavor and aroma from junifer berries and other aromatics such as coriander, orris, lemon peel, etc, It is colorless, but some brands may have a golden color because of the aging process in the barrels. Every gin producer has its own special recipes. Gin sold around the world at 80 proofs is bottled in this country at proof varying from 80 to 94 proofs.

1) Dry Gin - merely signifies that the lacks sweetness

2) Vacuum Distilled Gin - distilled in a glass lined vacuum still at low 90 degree Fahrenheit capturing only the light, volantile flavor and aroma without the bitters found in some gins

.

3) London Dry Gin - originated in England and now considered as generic term and may appear on American made gins as well dry gin from England are inclined to be little heaver bodied.

4) Golden Gin - dry gin aged in wood where it acquired its golden color.

5) Holland, Geneva or Schiedam Gins - are importanted from Holland, where gin originated and are highly flavored and rich in aromatic oils, They do not mix well with other ingredients in cocktails.

6) Old Tom Gin - is an English gin that has been sweetened with sugar syrup. Is a sweet gin usually flavored with orange, lemon or mint.

Examples:

• Gordon Gin
• Beefeater
• Tanqueray
• Bombay

Vodka

most versatile of all alcoholic beverages, highly refined and filtered liquor distilled at or above 190 proof, bottled at not less than 110 proof. It was originally made in Russia, from potatoes, but in the U.S , it is usually distilled from grain primary corn and wheat. The subtle differences between various vodka result from the types of grain used and the distilling and filtering processes employed. Most American vodka are filtered through activated charcoal. Is not aged, it is colorless and virtually tasteless and odorless.

1) Flavored Vodka - An American originated product. Excellent straight or in mixed drinks, it has been sweetened and flavor, usually with orange, lemon, lime mint, or grape. It is usually bottled at 70 proofs.

2) Flavored Vodka - a polish vodka in which a bit of special  "buffalo" grass is steeped. This European grass gives the vodka a light yellow color and a slight aromatic bouquet, it can be made at home by buying buffalo grass from an herb company and it in vodka.

Examples:

• Absolute
• Smirnoff
• Stolichnaya
• Finlandia
• Skyy Vodka
• Belvedere Vodka
• Gordon Vodka.

Tequila

Is the national drink of Mexico, distilled from the fermented sap of century plant, a type of cactus ( Maguey or Mescal Plant ).

Examples:

• Jose Cuervo
• Two Fingers
• Sauza
• Camino Real

Aquavit

Made from wheat, potatoes and various spices, distilled in the scandinavian countries mainly Denmark and Sweden. It is serve very cold.

Arrak

Made by distilling fermented rice, plant shoots and molasses. The main producing countries are Indonesia, china, and South America.

Liqueur

Also known as cordials, are compounded spirits flavored in various ways, it is drink based on a spirits or fine alcohol with added sugar syrup and aromatic substances. ( fruits, plants, flowers ) which give its characteristic taste. The preparation generally consists of simply mixing the ingredients and allowing them to stand. It is produced mainly in France and Holland.

Examples:

• Cointreau - France. Flavor of orange rind.
• Curacao - Flavor of orange

(Note: Please see on type of spirits above)

Beer

Is a brewed and fermented beverage made from malt barley and other starchy cereals flavor with hops. Beer is the generic embracing all malt beverages.

Type of beer

• 1) Stout - a brew similar to porter but got its name by being more "stout" that is higher in alcohol content that porter. It is fermented and has a dark color, acquired from roasted unmalted barley, It has more of a hoppy taste than either porter or ale. It has 2 kinds: Dry and Sweet stout.

• 2) Dark Beer - has a rich and creamy taste which has a dark color and pronounced flavor from malt sprouts roasted at high temperatures.

• 3) Lager Beer - bottom fermented brew, bright, clear, light bodied sparkling beer pilsner is a term used universally on light labeled beer, these are bright, light lagered beer.

• 4) Pasteurized Beer - beer have under gone pasteurization  ( exposing them to 140 degree to 150 F / 160 degree F. in order top kill bacteria which cause spoilage) before these are packaged.

Dessert Wines

Can be distinguished from ordinary wines by their sweeter taste and their higher alcoholic content. These wines come from southern countries such as Portugal, Spain, Italy, Greece, Hungary, and Southern France.

Type of Dessert Wines

Port Wine

• Is a sweet wine from Portugal, which can also be taken as an aperitif and used in the preparation of many foods.

Sherry Wine

• Is drier and stronger and is fortified with spirit. A true sherry may only come from the Jerez area of Southern Spain.

Aperitifs

Aromatized wines that stimulates the appetite under 40 proof thrist quenching and refreshing drink taken before meals to improve the appetite or to stimulate the appetite.

Types of Aperitifs

 1) Vermouth

• is made on the basis of a sweet or dry wine in which selection of aromatic herb is infused. Its alcohol content is from 16% to 18%.

2) Bitters- 

• are wine based drinks, in the same way as vermouths. Various plant and roots are steeped, noted for their tonic and stimulant properties. Its alcohol content is 17% to 30%.

3) Anises- 

• are aniseed based drinks used in place of absinthe, which is now forbidden. The alcohol content is 45% and this should be stated on the label. These are always served w/ very cold water.

Step No.2

2. Bar Service, Procedures, Bar Cost, BAC, Measurements.

Bar outlets preparation

• 1) Check and refill bar fridge with adequate 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, liqueurs and mixers.

• 5) Prepare ice cubes, crushed ice and garnishes.

• 6) Check and ready all machines, coffee, blender, shaker, ice, glass, draft beer machine and other equipment's.

• 7) Open all lights curtains, set-up ashtray, bar menus etc.

a) Service Philosophy

• The bar and beverage outlets shall be known for its prompt courteous and professional service to any guest at all times. Use the best and correct liquors, the freshest garnishing's, and the glassware shall always be clean and appropriate. Do your best to be caring and responsive to ensure that guests experience 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 difference in sales and their impression on your bar. The procedures listed on these apps may be used as a guide whenever you take a guests order to ensure prompt and professional service.

c) Drinks Preparation

Once the orders have been received, the drinks are then prepared at the bar, serving clean. Visually appealing and appetizing drinks.

Glasses

• 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 with a clean napkin any spillage on the side of the glass.

Liquor

• 1) Always use the correct liquor and 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 mouth of glass.

• 4) Replace cap of liquor bottle immediately after use.

Garnishing's

• 1) Always use the best, freshest and correct garnishing's when preparing dinks.

• 2) Discard those that are damaged deformed, or those with spots or holes.

• 3) After preparing them, place in a garnish container on top of crushed ice to maintain their firmness.

• 4) Use appropriate garnishing's and is consistent with them. If a drinks appearance changes, have changed the ingredients

d) Serving the drinks

• Serving the drink to the guest may be classified into two. Serving a drink prepared at the bar and pouring drinks in front of the guests. The following show basic method and skills in caring out these tasks.

Serving Bar-Prepared Drinks

• 1) When caring drinks or glasses to and from table, always use a bar tray.

• 2) Serve all drinks from the right or in front of the table, which 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 drinks on top of the coaster with the garnish to the left of the guest.

• 9) Handle glasses by the base or stem, not 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 liquor, never allow 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.

Mixed Drinks and Cocktails Preparation Guide

Cocktails

• Are well iced mixed drinks based with liquors, with special flavoring or coring agents. It should have a distint alcoholic flavor, but should not over power the drink. A cocktail should stimulate the mind by inducing relaxation and providing over all comports and enjoyment to the drinker while pleasing the palate and the eye.

Classification of Drinks

• Drinks may be classified into six categories, each having a general concept associated with its preparation. A basic knowledge of these methods is helpful to understand the specific recipes used to prepare the drinks. Below shows you a simplified list of the categorized drinks, their preparation method and a some examples ready.

1) Straight Shots

• A straight shot means an ounce of liquor served as is, No ice added spirits or garnishing's. The glassware will be dependent on the type of liquor served.

Examples:

• Liquor----------------shot glass
• Cordial---------------cordial glass
• Brandy & Wine ----snifter
• Liqueur---------------snifter or cordial glass

Examples:

• Tequila
• Brandy
• Scotch
• Vodka

2) Rock Drinks

• A rock drink is a straight liquor served with ice cubes. These drinks are served in rock glass, which is normally small since it is designed to serve only without a mix. A mix is a non-alcoholic beverage used to flavor liquors.

Examples:

• Scotch on the rocks or any kind of liquor &  liqueur

3) Highball Drinks

• A basic mixed drink(single liquor & single mix) can be referred to as a highball drink and is served in a highball glass. This highball glass is slightly larger than the rock glass to be able to accommodate the added mix. The standard mixed are:

Examples:

• Water
• Soda
• Tonic water
• Ginger ale
• Cola
• Lemon-lime
• Fruits Juices

Examples:

• Vodka tonic
• Rum coke
• Screwdriver

4) Tall Drinks

• Any drink requested " Tall "  is served in a tall highball glass. This glass is slightly larger than a standard highball glass to accommodate the added mix. A guest who prefers a lighter dilution will normally order drinks tall.

Examples:

• Tall Scotch and Soda
• Tall Bourbon and Water
• Tall Gin Tonic.

5) Shake or Stirred Drinks

• These are drinks where in the ingredients are chilled and mixed by being shake or stirred with cube ice. The ingredients are then strained into the appropriate glass.

Note:

• cocktail shaking with cube ice the minimum is 7 to 12 seconds and the maximum is 14 seconds. This is to get the equal balance of the drinks. Exceeding on the limit you may damage the texture of the cocktails,

Examples:

• Martini
• Manhattans
• Rob Roys
• Gimlets

6) Blended Drinks

• Drinks are prepared in the blenders when  heavy thick texture is desired. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktail.

Examples:

• Mango Daiquiri
• Frozen Margarita

Wine Sommelier

Wine Sommelier

• 1) Usually found in upscale restaurants or in luxury cruise ships, sommelier is a specialist in wine service, they are also expected to have extensive knowledge of cocktails, alcoholic and non-alcoholic beverages.

• 2) In luxury cruise ships they called " Wine steward " this professional typically manages the wine cellar at the restaurant, and acts as onboard experts on wine and food pairing.

• 3) Typically on land base, five star hotels, resorts, exclusive restaurants, fine dining restaurants have at least one wine sommelier or wine steward.

• 4) Wine Sommelier or wine steward is responsible for providing courteous and professional wine and beverage service to the guest and all aspects of wine which wine pairs best with the meal ordered.

• 5) recommend a wine to guests and provide information about the wine's  the origin and the nature of its flavor if the guests request it,

• 6) Apply merchandizing and upselling techniques for maximum revenues, and must be able to attain reasonable sales target.

• 7) helps guests learn how to taste wine to enhance their dining experience.  Serves the wine to guest.

• 8) The procedures of serving wines are can include showing the cork to the guests,

• 9) Note: showing the cork to the guest is an art of professional wine sommelier but guest don't know why you showing the cork, here the tips, by showing the cork means you can discovered, if the wine as follows: 1) Flowery  2) Sweaty 3) Woody.

• 10) Pouring a sample and waiting while it is tasted, When the guests are ready, pour the entire glass of wine. Return to the table to ask how diners enjoyed the wine and listen to tales of their experience.

Serving Wine

Storing Temperature

• 50 degrees Fahrenheit. to 55 degrees Fahrenheit - as normal storing temperature
• 70 degrees Fahrenheit - Wine to be stored up to 5 years
• 65 degrees Fahrenheit - Wine to be stored up to 15 years
• 60 degrees Fahrenheit - Wine to be stored exceeding 15 years

Serving Temperature

• 40 degrees Fahrenheit.  to  50 degrees Fahrenheit - White wines and Champagne
• 63 degrees Fahrenheit.  to 66 degrees Fahrenheit  - Red wines and fortified wines

Prensenting the White Wine

• 1) 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 wine bucket to the right of the person who ordered the wine.
• 2) The  waiter  or sommelier then takes the bottle out of the bucket and present it to the guest with the label uppermost. And the host has an opportunity to verify the correctness of his order.
• 3) 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 atmosphere 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 for the red wine must be 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

• 1) The opening of the wine bottle begins with removal of the foil around and cork and neck of the bottle.
• 2) 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.
• 3) 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 pressure.

Since a cork break easily,

•  It is important that the corkscrew turns in straight, rather at an angle, to avoid broken cork bits failing into the bottle.

Pouring the Wine

• 1) Before pouring any wine, wipe the open top of the bottle with a clean napkin to remove any cork grains or other impurities.
• 2) The sommelier should pour about an ounce into the glass of the host (or whoever ordered the wine) so that he/she can approve the wine.
• 3) 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 as follows:

• 1) For a couple, the lady
• 2) For the group, the person sitting to the host's right. Proceed around the table counter clockwise, filling the host's glass last.
• 3) 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.

Wine Tasting

Wine Tasting

• 1) Pour about one ounce of wine into a glass.Raise the glass to light: twirl it, examine it for color, clarity, and weight.  Record your judgments of color, clarity, and weight.
• 2) Twirl  the  wine in the glass and sniff for scent.  Record your judgments of scent.
• 3) Sip the wine.  Slowly roll it around with the tongue to expose it to all the taste buds. Record your judgments of taste.
• 4) Swallow   the wine and enjoy the aftertaste. Record your judgments of touch and aftertaste.

a) Color

• 1) Reddish Brown
• 2) Dark Red
• 3) Red
• 4) Light Red
• 5) Dark Pink
• 6) Pink
• 7) Light Pink
• 8) Pale White
• 9) White
• 10) Golden White
• 11) Yellow

b) Clarity

• 1) Clear and Glowing
• 2) Cloudy or Dull

c) Weight

• 1) Full Bodied
• 2) Medium Bodied
• 3) Light Bodied

d) Scent

• Pronounced
• Moderate
• Delicate Subtle

e) Taste

• Definite Flavor
• Mild Flavor
• Obscure Flavor
• Very Sweet
• Sweet
• Semi-Sweet
• Semi-Dry
• Dry
• Very Dry
• Very Tart
• Tart
• Slightly Tart
• Mellow

f) Touch

• Fruit
• Nutty
• Spicy
• Herbetic
• Rough
• Smooth
• Delicate

g) Aftertaste

• Present Strong
• Present Weak
• Barely Present
• Absent

Dealing with Guest Complaints

Procedures / Your Respònse

• 1) Maintain Eye Contact - Look at the guests eyes in an apologetic yet concerned manner.

• 2) Listen - Listen with your ears and heart, and listen with your eyes as well.

• 3) Empathize - I am terribly sorry, Mr. castro.....

• 4) Gather Facts - May I please check back with you again Sir? You would not like flowers on your table?

• 5) Explore Solutions and Take Action - "May I then remove the flowers now, Mr Castro?

• 6) Offer Assurance - " I am really sorry, Sir, and I will make sure this will not happen again"

• 7) It is equally important to thank the guest for bringing the problem to your attention. Assure the guest that it will be noted and that it will report to management.

Bartender Standard Measurements Guide

jiggers, glasses, bottle, keg

Bartender Standard Measurements Guide

By using milliliters or ML in the cocktail recipe is the most perfect guide in cocktail making and easy to control the beverage cost, bar inventory and financial report.

Measurement Guide

1) Standard Jiggers Measurements Guide

          Ounces    Milliliters    Centiliters

Item           OZ.       ML       Rounded   CL

Jigger          2        59.14          60         6.0

Jigger    1 1/2        44.36          45         4.5

Jigger          1        29.57          30         3.0

Jigger       3/4        22.18          25         2.5

2) Bottle of Liquor, Liqueur and Spirits approximate shots

Bottle      25 ml   30 ml    45 ml     60 ml

200 ml         8          6           4            3

375 ml        15        12          8            6

700 ml        28        23         15          11

750 ml        30        25         16          12

1000ml       40        33          22         16

3) Standard Liquor, Liqueur, Wines, Champagne and Spirits bottle Size

                   Ounces    Milliliters    Centiliters

Bottle                OZ           ML          CL

Miniature           1.7            50            5

Half Pint            6.8            200          20

Pint                   12.7          375          37.5

Pints 125          23.66        700          70

Fifth                  25.36        750          75

Liter                  33.8          1000        100

4) Keg Conversion and approximate number of glasses

Barrel   Gal.    OZ       Ltr        Gls     Gls/Keg

1/2       15.5    1,983   58.66   12oz   165 gls

1/4       7.75    991      29.30   12oz    82 gls

1/6       5.16    660      19.53   12oz    55 gls

5) Bartender Common Measurement Conversion Guide

Unit               Conversion

1 Liter             1000 ml, 100 cl 

100 cl             1000 ml

Cup                 240 ml

Dash               0.9 ml

Gallon             3.8 liter

Pony                29.57 ml

Part                 15 ml, 30 ml or more

Part                  Any amount you want

Float                5 ml to 10 ml or layer

Shot                 25ml, 30ml,45ml,60ml

Splash             3.7 ml

Tablespoon      11.1 ml

Teaspoon         3.6 ml

6) Cocktail Glass Sizes Guide

                                Milliliters   Ounces

Item                            ML           OZ         

Old Fashioned            250           8                 

Old Fashioned            300           10.6           

Highball Glass            350           11              

Margarita Glass          270           9                 

Champagne Flute       200           7                 

Martini Glass               250           8                 

Shot Glass                     50          1.7             

Wine Glass                  250           8                

Brandy Glass               350           11               

Pilsner Glass               400            13.5            

Beer Mug                     300            10               

Sherry Glass                200            7                 

Hurricane Glass           300            10               

Poco Grande Gls.        390             13.7            

7) Conversions Party Planning Guide

Item                  Size            Serving

Wine                 750ml         6 gls (125ml/gls)

Liquor               750ml         25 shots(30ml/sht)

Champagne     750ml          6 gls(125 ml/gls)

Juices              1000ml        6 gls(166 ml/gls)

Sodas              2 liters         12 gls (166ml/gls)

Keg of Beer     1/2 barrel     165 gls(12oz/gls)

Keg of Beer     1/4 barrel     82 gls (12 oz/gls)

Keg of Beer     1/6 barrel     55 gls (12 oz/gls)

8) Standard Drinks Measurements Guide

Item                                      Quantity

Bottle of Beer                         375 ml

Can of Beer                            375 ml

Carton of Beer                        24 x 375 ml

Wine Standard Serving          100 ml

Wine Restaurant Serving       150 ml

Port and Sherry Serving         60 ml

Wine in Cask (Carton)            4 liters

Wine in Cask (Carton)            2 liters

Port in Cask ( Carton)             2 liters

Bar Cost Sample

Bar Cost Sample

• You can use these formulas for any bar business. when preparing the bar cost, collect all daily bar receiptsfor the whole week/ month.

Bar Cost Summary Report

Figure - 1            

Bar Cost Transaction Report

Description      Liquor     Wine     Beer    Total

Open. Invty         100          50         200       350

Deliveries            200        100        150        450

Consumption       200         50         100        350

Closing Invty        100       100         250        450

Bar Sales          1.000       200         450      1.650

Bar Cost             20%        25%        22%    21.21%

Figure - 2            

Bar Cost Summary Report

Opening Bar Invty. in Cost Price                 350

Beverage Deliveries in Cost Price               450

Bar Consumpt in Cost Price                        350

Closing Bar Inventory in Cost Price             450

Total Sales in Selling Price                        1,650

Bar Cost                                                   21.21%

Figure - 3            

Bar Consumption / Bar Sales = Bar Cost

Total Bar Consumpt in Cost Price                350

Total Sales in Selling Price                        1,650

Bar Cost is                                              21.21%

Figure - 4            

Bar Cost for the month is    21.21%

Menu Costing Sample

Menu Costing Sample

• Note: Before you start the menu costing you must have completed information on all products generated on the menu like: measurement for every spirits/alcoholic beverages /wines/ sodas/juices/beers etc.

Margarita

45           ml           Tequila Silver                 0.50

20           ml           Triple Sec Liqueur         0.25

45           ml           Lemon Juice                  0.15

Miscellaneous                                             0.10

Total menu in cost price                           1,00

Preparing menu or selling price:

Beverage Menu in cost price                      1.00

Beverage benchmark                                    20%

Marketing flow                                               25%

Given Percentage                                        100%

$1.00 X 20 X 25 / 100 = Selling Price

Formulas:          

$1.00 X 20 = 20 

20 X 25      = 500

500 / 100   = $5.00           

Selling Price  is $5.00     

Bar Cost Sample Tips;   

Cocktail Cost / Selling Price = Bar Cost

$1.00 / $5.00 = 20%        

Bar Cost is 20%

Note:   

a) When you making cocktails menus you have to study the location then you can adjust your beverage mark up and your marketing flow. Marketing flow is designing for low and high price of the product in the market.

b) The Standard Markup of Beverage is 19% to 25%, and marketing flow are defending against the feasibility study of your business, The Given % of 100 percent is designed to get your selling price in the right direction. This technique was always used in the five star hotels

c) You can use the formulas for actual bar operations; just adjust what is the best for your business selling prices.

d) In actual bar operations, i am not agreeing to use direct percentages of the selling price likes times 500% or more, because, you cannot control the marketing flow of the market.

e) By using formulas you can make menu planning for every 3 month or up to 6 months without losing business.

Blood Alcohol Concentration (BAC)

Approximate Blood Alcohol %

        Body Weight (lbs)

Drink   100    120    140    160    180    200

1           .04     .03     .02     .01     .01     .01

2           .08     .05     .04     .03     .03     .02

3           .11     .08     .07     .06     .05     .04

4           .15     .12     .09     .08     .07     .06

5           .19     .14     .12     .10     .09     .08

6           .23     .17     .15     .13     .11     .10

7           .26     .20     .17     .15     .13     .12

8           .30     .24     .20     .17     .15     .14

9           .34     .27     .23     .20     .17     .15

10         .38    .25     .22     .19     .19.     .17

Note No.1:

• To have some knowledge on how to get the alcoholic content of every bottle of liquor, liqueur and wines please find 

below example.

Example: 

Formulas

• One bottle of JW Red Label - 1 litter with 40% vol.

• 40% vol X 2 = 80% alcoholic content in one bottle of JW Red Label - 1 litter

• For every one bottle of JW Red Label - 1 litter (1,000 ml) Approximate with 20 shots of 50 ml per shot

• 1,000 ml  /  50 ml = 20 shots

• 80% alcoholic content / 20 shots = .04 Approximate Blood Alcohol % per shot of JW Red Label

• 04 Approximate Blood Alcohol % per shot of JW Red Label

• The computation is the same to all other spirits and wines, just follow the guides and you can get the Approximate 

Blood Alcohol %

Note No.2:

• All wines and spirits and all alcoholic beverage have alcoholic % vol, when you check the vol of alcoholic beverage always multiply by 2 and you can get the whole alcoholic content of the one bottle, can or what ever measurements of the beverage. 

3. USPH Standard

What is U.S.P.H  Standard "Cruise Ship Sanitation"

And Cruise Ships Bar outlets Sanitation

I want to share how USPH STANDARD strictly implemented on board the luxury cruise ships In U.S. water, and other areas covered by treaties or   agreements with other nation or territories.

U.S.P.H. Standard 

Sanitation

• It is the creation and maintenance of healthful. Or hygienic conditions.

Standard

• Acceptable norm or quality of product of service.

What does U.S.P.H. means? It stands for

                        U-       United

                        S-        States

                        P-        Public

                        H-       Health

What are U.S.P.H. Standard?                         

• These are rules and regulations defining safe and acceptable sanitation and hygiene practices and procedures for the purpose of safeguarding the health of the public. 

Who sets regulates these standards and prevention                          

• Center for disease control      

Who should follow these standards?                     

• All Crewmembers/ Hotel employee                         

When?          Among crew members/ Hotel employee, always.

Where?        In U.S. water, and other areas covered by treaties or agreements with other nation or territories.

Why is compliance to U.S.P.H. standards important?                          

• To protect the health of customers and the employee.                          

How U.S.P.H standards are implemented by employee                                             

• Personal Hygiene

Sanitation and hygiene must start with the employee.                           

• 1) Cleanliness                                
• 2) Good Posture                           
• 3) Exercise                          
• 4) Adequate Sleep                       
• 5) Balance Diet                             
• 6) Relaxation                                 

To improve Health                                 

• 1) Eat well balance meals                                  
• 2) Drink sufficient amount of water daily                            

Hygiene Rules                              

• 1) Bathe daily and apply deodorant                          
• 2) Brush teeth regularly, Use mouth wash                          
• 3) Keep hair clean and maintain a neat hairstyle                           
• 4) Wear clothes that fit well                             
• 5) Keep your fingernails clean or well-manicured                        
• 6) Wear shoes that fit well                                
• 7) Be clean- shaved daily                                   
• 8) Always wash hands. Wash hand for at least 20 seconds:

Before:  *Starting your duty                     

              *Handling raw or ready to eat food

After   : *Using the toilet               

            *Handling raw food                    

            *Handling soiled dishes/glassware                 

            *Touching your hair, nose or mouth             

            *Handling anything something dirty.            

The Three Bucket System                                                       

• This is a procedure for washing, rinsing, and sanitizing where a different bucket and sponge or mop is used for each task.

In washing for example, 

• one bucket with water and soap/detergent, is used only for this purpose and will not be used for rinsing or sanitizing.

 For rinsing, 

• another bucket with water only, will be used solely for this purpose.

•  A third bucket containing water and a sanitizing solution shall be used for sanitizing only.

They are color - coded for the purpose of easy recognition and minimizing mistakes.

For example:

• The red bucket may be assigned for washing, 
• The white bucket for rinsing, 
• The gray bucket for sanitizing.  

The liquid are changed frequently so as to maintain the consistency of the solutions.  A litmus paper test should also be frequently done on the sanitizing solution to ensure its effectiveness. 

The three bucket system may be expanded to include the use of three separate sinks for each of the three tasks, namely: Washing, Rinsing, & Sanitizing.                        

Important points to three bucket system                                                

A) The main task done in this system are:                        

• 1) Washing with water and soap/                      
• 2) Rinsing with water                             
• 3) Sanitizing with water and sanitizing agent                             

B) The use of a different bucket for each task. This will also include a different sponge or mop for each particular task.          

C) Color codes the bucket for easy recognition so as to minimize mistakes.                          

D) This system includes the use of a separate sink for each different task.                      

E) Hot /cold water is used depending on what is being cleaned. For utensils or other food handling tools use hot water. The temperature will defend on the company standards.

F) Allowable sanitizing solutions are:                                

• 1) 5% solution household bleach: one oz.  For four gallon of water or 100 parts chlorine to one million parts water.                                 
• 2) 5% solution quaternary compounds: two oz. For four gal. Of water.

G) Change solution often to maintain consistency.                                

H) Use litmus paper to check sanitizing solution.  If paper turns blue, it is okay.  If grey, it lacks concentration and needs to be replaced.                 I) after sanitizing, drip and air dry or place in dryer.                         

J) Don't use towel or cloth to take off moisture or water. These themselves are healthy homes of bacteria and viruses and twill negative whatever sanitation process you had mad. Sure, this technique may make your glasses look sparkling clean... but are they sanitized?   

How Other USPH Standard Applied in Beverage  

Items                                  How to use, handle or maintain

Ready to eat food -             Handle with gloves

Ready to use garnished -    Kept in closed containers and refrigerated or kept in a condiment caddy with plenty of ice underneath

All food items -                   Stored away from detergents and chemicals.

Fresh Fruits -                       Place in cleaned and sanitized Lexan boxes before being brought up to the bar pantry.

Ice -                                     Handle with scoop or tongs. Placed in covered Lexan boxes when in use or being transported.

Ice Bin -                              When it is suspected to contain broken glass, empty ice bin, wash, rinsing and sanitized before using again.

Containers -                        Wash, rinse, and sanitize (WRS) and air dry before refilling.

Utensils & Glasses -           WRS and air dry before using

Glasses -                              Held at 3rd lower part or stem.

Pourers -                              Soaked in hot chlorinated water before washing. (Once a week).

Blender -                              Dismantle. WRS and dry. (End of Shift)

Cutting Boards -                   WRS and dry. (End of the shift).

Soda Equipment -                 WRS and dry. (Closing time).

Opened cans -                        Emptied into cleaned and sanitized plastic containers and properly labeled. Exceptions are milk and cream which must be retained in their original containers and kept refrigerated. Their expiry date must not be greater than the current date.

Beers & Sodas -                     Stored away from floor in stainless steel pallets & away from entrances & doors.

Ice Machine -                         Wrs twice a week. All scoops must be on retractor & installed outside the machine. Gaskets must be clean.

Refrigerators -                        Temperatures must be taken and recorded twice a day. Must be equipped with thermometers. Rust free and have clean gaskets.

Hand Wash Sinks -                 Provide with, splash sides if near working area. Paper towel holder & towels. Nail scrubber, soap dispenser with soap.

Cleaning Materials -                Mops, brooms, and brushes are to be stored upside down in a clean and sanitized locker and separated from materials used for cleaning food.

Glasses Washing -                   Change water frequently, Dismantle, unclog nozzle & WRS and dry at the end of the day, Descale twice a week, Take temperature of wash water twp. times a day. Enough stock of soap and rinse-aid at all times. Use phydion paper to test soap level during

Machines -                                washes. (Yellow no soap; orange-right level; red too much soap)

General cleaning -                    All floors are swept, cleaned & mopped with detergent and rinsed with sanitizing solution, Floor drains and cleaned by removing drain covers, scrubbing with detergent, rinsing and sanitizing before replacing them. Walls, bar counters, ice bins, shelves work tables, beer coolers, garbage cans and walk-in refrigerators need to be cleaned and sanitized daily using three bucket system.

Waste Disposal -                        Separate & covered garbage bins for; Wet, Paper, & Plastic (burnable); and glass, bottle & cans.

Step No.4

4. Bar Tools and Equipment's

Bar Equipment Guide

Bar Tools

Ashtray 

Bar Knife

Bar Peeler

Bar Spoon

Bar Tongs

Bar Tray - Round

Blender Machine or Electric Shaker

Boston Shaker - 2 pcs

Can Opener 

Carafe

Champagne Stopper 

Hawthorne Cocktail Strainer

ProStrainer Double Strainer

Cutting Board

Garnished Container 

Glass Pitcher

Ice Shovel 

Ice Tong 

Jigger 

Juice Hand Squeezer

Measuring Spoon 

Mixing Glass

Muddler

Speed Pourer 

Standard Shaker (3 pcs shaker)

Tip Jacket

Wine Bucket                                 

Wine Opener

Coffee Creamer Pot

Mint Julep Cup

Punch Bowl

Sugar Container

Tea Pot

Glasswares

Beer Mug 

Brandy Inhaler Glass

Brandy Snifter Glass 

Champagne Flute

Champagne Saucer 

Collins Glass 

Grappa Special Glass

Highball Glass

Hurricane Glass

Irish Coffee Glass

Margarita Glass/ Coupettee

Martini Glass

Old Fashioned Glass

Pilsner

Poco Grande Glass

Shooter Glass

Sour Glass

Step No.5

5. Bar Set-up and Preparations

Bar Set Up

Speed Rack (Well) Sample of Bar Set Up

• When preparing your bar for operations you have to arrange all items in order, to avoid delay in preparing drinks. There is no standard rules written on how to arrange all bottles, but in my experience  and most bartender are using the system to be able to make drinks past and easy.  If you are two or more bartender in the bar area, make sure that you explain the bottle arrangement.

Speed Rack (Well)

• The speed rack (well) is located always in front of the ice. This is either one or two shelves. When using a double rack (well) your top shelves is always the area where you place your house pouring brands from right to left (vodka, gin, rum, tequila, triple sec, scotch whiskey, bourbon whiskey, brandy or cognac and vermouth sweet and dry; and the lower shelve is the area where you place your other pouring brands that you need in the operations and sellable.

Bar Set Up

Speed Rack (Well) Top Shelve - Arrange the bottles from right to left

• 1) Vodka
• 2) Gin   
• 3) Rum
• 4) Tequila
• 5) Triple Sec
• 6) Scotch Whiskey
• 7) Bourbon Whiskey
• 8) Brandy or Cognac
• 9) Vermouth Sweet and Dry
• 10) Grenadine Syrup
• 11) Rose’s Lime Juice´
• 12) Lemon Juice
• 13) Simple Syrup (2 sugar> 1 water)

Speed Rack (Well) Lower Shelve - Arrange the bottles from right to left.

• 1) Armagnac
• 2) Canadian Whiskey
• 3) Citrus Flavored Vodka
• 4) Russian Vodka
• 5) Single Malt Scotch
• 6) Spanish Brandy
• 7) Whiskey – Blended and Irish
• 8) Blue Curacao
• 9) Kahlua
• 10) Baileys
• 11) Tia Maria
• 12) Peach Schnapps
• 13) Crème de Menthe Green

Bar Rail - Other Spirits

Bar Rail

• Is located on the bar top in front of your mixing station and you can also display all kind of premium spirits.

Basic Liqueur

• Amaretto - Almond-flavored liqueur/Italy
• Baileys - Whiskey/mint-flavored/Ireland
• Blue Curacao - Orange-flavored
• Creme de Cacao - Chocolate/vanilla/France
• Creme de Menthe - Mint-flavored/France
• Grand Marnier - Orange/Brandy/France
• Kahlua - Coffee-flavored from Mexico
• Tia Maria - Coffee-flavored/Jamaica
• Triple Sec - Orange-flavored

Other Liqueurs

• Abricotine - Apricot/brandy-flavored/France
• Advocaat - Egg.Sugar.Brandy/Holland
• Anisette - Anise/France,Italy,Spain
• Apricot Brandy - Apricot-flavored
• B&B -Mix of Benedictine/brandy,France
• Benedictine - Herb-flavored liqueur/France
• Blackberry Brandy - Blackberry-flavored
• Chambord - Raspberry-flavored/France
• Chartreuse - Herb-flavored from France
• Cherry Brandy - Cherry-flavored/Denmark
• Cointreau - Orange-flavored liqueur/France
• Creme de Banana - Banana-flavored
• Creme de Cassis - Black currants/France
• Creme de Noyaux -Almond-flavored/France
• Creme de Vanille -Vanilla/France, Holland
• Drambuie - Scotch,herbal,honey/Scotland
• Florenza - Hazelnuts-flavored from Italy
• Frangelico - Hazelnut-flavored liqueur, Italy
• Galliano - Herb- yellow liqueur/Italy
• Goldwasser - Herbal-flavored/Germany
• Irish Mist - Whiskey-liqueur/Ireland
• Keuck - Coffee-flavored liqueur/Turkish
• Kirsch - Cherry-flavored from Alsace
• Kummel - Caraway-flavored/Germany
• Malibu - Coconut/rum-flavored/USA
• Maraschino Liqueur - Maraschino/ Italy
• Midori - Honeydew melon/Japan
• Monin - Lime-flavored liqueur/France
• Ouzo - Anise-flavored liqueur/Greece
• Pasha - Coffee-flavored liqueur/Turkish
• Peach Brandy - Peach-flavored liqueur
• Peppermint Schnapps -Peppermint/Germany
• Peter Heering - Cherry-liqueur/Denmark
• Prunelle - Plum-flavored liqueur/France
• Rumple Minthz - Peppermint/Germany
• Sabra - Orange and chocolate/Israel
• Sambuca - Liquorice/neutral spirits, Italy
• Sloe Gin - Sloeberries-flavored
• Southern Comport - Peaches-flavored/USA
• Vandermint - Chocolate &  mint/Netherland
• Yukon Jack - Strong,amber-colored/Canada

Bar Fridge and Beer Coolers

Bar Fridges and Beer Coolers

• Are located behind the bar. Bar fridges are used for alcoholic, Non-alcoholic beverages and other things, such as juices, milk, cream, garnishes, white wine, blush wines, rose wine, beer, champagne, sherry wine and other items to be kept cold.

Beer Coolers

• Are for special beer and domestic beers. Beer coolers are used for storage and keeping the beer cold. Make sure that all imported beers are separate from domestic beers. You can use also for cocktail glass and beer mug glass cooling.

Beer Collers

• Ale
• Lager
• Pale Pilsen
• Porter
• Stout

Bar Fridge

Wine and fortified wines

• Blush Wine
• Campari
• Port Wine
• Red Wine - young wine
• Rose Wine
• Sherry Wine
• Vermouth - Medium, Sweet & Dry
• White Wine

Sodas

• Coke
• Diet Soda
• Ginger Ale
• Soda Water
• Sprite
• Toni Water

Juices

• Apple Juice
• Cranberry Juice
• Fresh Lemon Juice
• Fresh Lime Juice
• Grapefruit Juice
• Mango Juice
• Orange Juice
• Pineapple Juice
• Peach Juice
• Tomato Juice

Other Mixers

• Beef Bouillon
• Coconut Cream
• Sweet and Sour Mix
• Margarita Mix
• Strawberry Mix
• Maitai Mix

Condiments and Garnishes List

A Condiment

• Is an edible substance that are added to cocktails to enhance its flavor

Condiments

• Angostura aromatic Bitters
• Cinnamon Sticks
• Eggs
• Grated Nutmeg
• Pomegranate(Grenadine) Syrup
• Ground Black Pepper
• Ground Cinnamon
• Heavy Cream
• Iodized Salt
• Light Cream
• Orange Bitters
• Orgeat Syrup
• Peychaud Bitters
• Rose's Lime Juice
• Superfine Sugar
• Tabasco
• Whole Cloves
• Lea & Perins Worcestershire Sauce

Garnishes

• Bananas
• Celery Stick
• Cocktail Olives
• Cocktail Onions
• Cucumber
• Fresh Mint
• Lemon Wedge
• Lemon Slice
• Lemon Twist
• Lime Wedge
• Lime Slice
• Lime Twist
• Maraschino Cherries
• Orange Slice
• Pineapple Slice
• Strawberries

Step No.6

6. Study and learn the world's most popular cocktails and mixed drink recipes.