“ We drink for pleasure of our company or for taste and tactile sensations of large variety of beverages”
CIA p.124
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Water, Milk, Juice
Infusions ( Tea and Coffee )
Fermented Beverages (Wine and Beer)
Distilled alcohol (whiskey, brandy, other spirits)
Cocktails (mixture of distilled alcohol and juice, water,etc.)
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“Standard” is that aperitif should be offered 30 seconds after guest is seated
Aperitif should be:
low in alcohol so you do not ruin your tastebuds
dry not sweet so you stimulate your appetite
chilled to be more refreshing
Examples include:
White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet
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Fortified Wine
Wine mixed with distilled alcohol usually brandy
16 -23 percent alcohol
Port, Sherry, Madeira, Marsala
Served between 55 to 60 degrees Fahrenheit
Aromatized Wine
Wine which has alcohol and some type of flavoring added
herbs, roots, bark or spices
18 - 20 percent alcohol
Popular Aperitif
Kir: white wine with crème de cassis
Kir Royale: Champagne/Sparkling wine with crème de cassis
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Distilled Spirit
made by heating a liquid containing alcohol which converts the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.
100 percent alcohol is chemically pure and 200 “Proof”
Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless
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Distilled Wine - “brandewijn” or burnt wine
Distilled from fruit, usually grapes
80 to 84 proof
Types of Brandy
Cognac - double distilled from specific area of France called Cognac
Armagnac - single distilled from area of France called
Armagnac
Calvados - apple brandy from Normandy, France
Grappa - Italian brandy distilled from pomace of grapes
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Distilled from Grain
5 Types of Whiskey
1.
2.
American - distilled from “sour mash” which is combination of grains e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon
County, KY
Canadian - distilled from several grains and blended with rye
3.
4.
Irish - distilled barley and corn and blended with rye in Ireland
Rye - rye
5.
Scotch - malted barley dried over peat fires in Scotland
Whiskey served “up” or on the rocks w/ water or soda
Cocktails from Whiskey - Manhattan or Whiskey Sour
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Unaged, neutral spirit that is flavored with juniper berries or aromatics
Types of Gin
Dutch/Holland Gin - generally not mixed as cocktail
English Gin - 180 proof then diluted to 80 to 97 proof
American Gin - Neutral spirit if >190 proof and then diluted to 80 proof before bottling
Typical Gin Cocktails - Martinis, Gibsons, Gimlets, or served with tonic and lime
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Slavic word for “water”
Historically, potatoes are the base of sugar
Most vodka today is made from grain
Like gin, vodka is not aged
Many vodkas are now offered with flavors
Pepper
Lemon
Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato
(Bloody Mary)
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Distilled from fermented juices of sugarcane
Distilled to >190 proof then diluted to 80 proof
Can be served as high as 151 proof
Styles
Light - very dry, e.g. Puerto Rican
Medium
Full Bodied, e.g, Jamaican
Typical Rum Cocktails - Cuba libre - coke and lime,
Piña Colada, or w/ tonic and lime
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Distilled from agave plant
From Tequila, Jalisco, Mexico otherwise called
“Mescal”
Double distilled to >110 proof then diluted to 80 proof
Typical Tequila Cocktails –
Straight “Up” or
Margarita - Frozen or “On the Rocks”
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Alcoholic Beverages flavored with aromatics and sweetened
Anise - Ouzo, Pernod, Sambuca
Chocolate - Crème de cacao
Coffee - Kahlua or Tia Maria
Fruit - Crème de Cassis, Triple Sec, Grand Marnier
Flowers - Roses or Violets
Herbals - Drambuie, Chartreuse
Nuts - Frangelico or Amaretto
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Server Must Know:
Primary Liquor - Brand is important
Possible Variations on request, e.g. Gin or Vodka
Garnish
Glass and Style - ice, no ice, “neat” , “up”, “on the rocks”
Popular cocktails - Bloody Mary, Gibson, Martini,
Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic
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“Club Service” - drink mixed in front of guest
Jigger - 2 ounces
Price and Quality Classifications
Well - lower priced, house brand, below bar
Call - called by name, e.g. Dewars; higher quality
Premium - “top shelf” , highest quality and price
Use of cocktail napkin -cloth/no cloth, logo
“Show” plate
Kiddie cocktails
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“Up” - Chilled over ice then strained as poured into glass
“On the Rocks”
- over ice
With a mixer and “twist” - served over ice with soda, water, juice and a twist of lemon or lime
“Neat” - Chilled without ice
“Perfect”
- in a Manhattan when 1/2 of dry vermouth is substituted for sweet
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Be ready with suggestions, repeat the order, take orders from left to right, never substitute without asking
Place cocktail napkins, serve from tray
Serve refills, empty ashtrays, be attentive.
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A positive sales approach or question that avoids an automatic “no” and encourage a
“yes” answer
Suggest personal favorites;
Use brand names;
Make sincere suggestions
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http://www.csupomona.edu/~bdewald/favorit eLinks.htm
http://www.globalaccounts.net/CA_additiona l_docs/Ascend-Web.pdf
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Fermented Grain, Water, Yeast and Hops
Grain can be malted barley, wheat, oats, rice, corn, rye
“Malted” - steeped in water 2 weeks then dried out – this converts complex carbohydrates to more simple sugar
Malted grain is the sugar source for the yeast
Roasted grain for color and flavor
Hops - for flavor (bitterness), head retention, shelf life
Yeast “eats” grain sugar converting it to alcohol and CO
2
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Styles
Type of Yeast determine fermentation style
Top fermented ales , 55
ºF
-60
ºF
Bottom fermented lagers , light crisp, effervescent, 48
ºF
Fruit Lambic Ales - made with fruit and wild yeast in Belgium
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Concerns: sanitation, glassware selection, temperature, storage and handling procedures
Pouring and serving bottled beer: tilt bottle, pour at steep angle into center of glass to create a proper head
Pulling a draft: hold glass at angle at tap, allow beer to hit bottom then tilt glass
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Definition:
“ Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice”
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A chemical process by which sugar is converted into alcohol
Natural sugar from Carbon dioxide gas the grape pulp given off
SUGAR + YEAST = ALCOHOL + CO2
Yeast occurs on the skin of the grape
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Table or Still Wines
Sparkling Wines - second fermentation
Fortified or Aromatized Wines - brandy added
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Year the grapes were picked
Some years are better
Great vintages don’t mean all great wines
Champagne and Port - vintages in exceptional years only
Vintage is replaced once previous vintage is sold out
Each vintage is different
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Wine Vintage -Year the grapes were picked
Type of wine or name of wine
Region - appellation
Producer
U.S. requires alcohol content, sparkling or still, warning label
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Wine Tasting
Color/Clarity
Body - “legs”
Aroma - Bouquet
Taste - Sweet, Sour,
Bitter or Salty
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Dark, well ventilated, and insulated
Temperature controlled - constant 55- 60ºF
No movement
Store horizontally, label up, bin number
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Waiter’s tool, captain’s knife, bar key (church key)
“Ah – So”
Wine baskets - red wine
Wine buckets - lower or maintain temperature
3/4 full - 1 part water to 2 part ice
Is this bottle chilled to your liking?
Glassware -
Saucer shaped sparkling - Marie Antoinette vs. Flute
White wine - 1/2 full
Red wine 1/3 full
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Bin #
Phonetic Spelling
Year
Bottle Size
Price
Type
Origin
Serving Temperature
Characteristics of wine
Food pairing
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Whatever the guest desires
Traditional
Red wines with red meats
White wines with fish or fowl
Chateau
Collins
1997 http://www.aboutwines.com/home/reference/pairing/edd_fr.html
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Selects wines for wine list;
Maintains wine inventory;
Responsible for storage, handling, and conditions of wine cellar;
Wine consultant to guests
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White and
Rosé wines chilled to
45-55 °F (7-13°C)
Sparkling wines 45 °F (7°C)
Most Red wines served 60-65 °F
(16-19°C)
Very good Red wines 70 °F (21 °C)
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Taking the order
Collecting the wine
Showing the bottle
Opening the bottle
Letting host taste
Serve wine
Top up glasses
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Serving Size Guidelines
1/2 Bottle - 2 people
Split - 1. 5 glasses
Bottle - 2 to 6 people
Magnum (2 bottles) 7 to 12 people
Corkage
Serving (from the right)
White before Red
Decanting Red
Different Glasses for each wine
Bring new before taking old glass
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Increases wine sales
Gives servers confidence in making wine suggestions
More opportunities for suggesting substitutes
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http://www.csupomona.edu/~bdewald/favorit eLinks.htm
http://www.globalaccounts.net/CA_additiona l_docs/Ascend-Web.pdf
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A sales tool that can generate revenue
List should be attractive, informative, easy to use
Organize in various ways: according to uses, dryness, sweetness, body, country etc.
Include appealing descriptions; Relate wine to food.
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Brewed rice beverage with 15 to 20 % alcohol
Similar to beer without carbonation
Older is generally not better with sake
Sake Service
Never pour for yourself
Hold in hand not on table for pouring
Fill it to the top
Cup can be left full
Can be served warm but better ones are served chilled
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TIPS
NRA - Bar Code and Right Mix
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Waters
Gas - No Gas, Tapped, Bottled
Still and Sparkling
How to pour properly
Iced Tea
hot tea made strong
cloudy if chilled too soon
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Alcohol can be large part of check!
Profit in alcohol is good
Knowledgeable staff is critical!
Open wine see page 152-154
Decanting wine see page 156
Opening sparkling see page 157
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