Introduction
to
Bartending
Prepared by:
Ma. Carina S. Villanueva
HISTORY:
During the times of the bible:
*Ancient period (Greek & Romans)
*Egyptian Period
*Chinese
*Taverns
*Pubs (public drinking houses)
*House owners/Inn Keepers
Greek
God
Dionysus
Winemaking or vinification
+ is the production of wine, starting with the selection of
the fruit, its fermentation into alcohol, and the bottling of
the finished liquid.
+ The science of wine and winemaking is known
as oenology.
+ A winemaker may also be called a vintner.
+ The growing of grapes is viticulture and there are many
varieties of grapes.
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Jeremiah Thomas :“Father of the American
Mixology”
• Toured Europe along with his flashy techniques of
mixing cocktails, juggling bottles, cups and mixers
• Earned $100 a week
• Finished the Bartender’s Guide (How to Mix Drinks)
• Became head bartender at the Metropolitan Hotel in
New York City
Bartender-also known as barkeeper,
mixologist, alcohol server or bar chef
is any person who prepares or
serves alcoholic (and some nonalcoholic beverages) from behind a
bar
Bartending is providing
excellent service to guest that
enters the bar
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Steps to be applied in
a Bar
1. Greet your guest(s) and prepare
them to order.
2. Offer service
3. Prepare order(s)
4. Complete transactions.
5. Check back on customer in a
timely manner
6. Say farewell
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Some tips:
• Make your guest feel comfortable
• Smile when they arrive and make sure you will be with them
when you can
• Pay attention
• Focus on cleanliness, precision, presentation
• Acknowledge problem
• Offer to remake a drink free of charge and according to
guest’s specifications
• Check on the customer
• Customer with least in his/her glass requires service first
• Acknowledge guests upon departure
• Learn and use guests’ names
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The Bar Personnel:
The Bar Organization
BAR MANAGER
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HEAD BARTENDER
CELLAR MAN/BEVERAGE
STEWARD
BARTENDERS
DISPENSE BARMAN
BAR WAITERS
SOMMELIERS
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The Bar Personnel:
1.) THE BAR MANAGER- (PUB MANAGERS)
• keeps the bars running smoothly by handling day-to-day
operations. Managing resources, and employees, and
creating a safe, fun environment for staff and patrons
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The Bar Manager: DUTIES
•
Manage the business aspects of the bar, such as keeping a current liquor license, negotiating
supplier contracts, taking inventory and reordering supplies, managing budgets, and setting
goals.
•
Hiring and training staff to provide excellent service to patrons.
•
Creating effective schedules and quickly resolving conflicts to ensure that bar is well staffed
during peak hours.
•
Setting and enforcing quality and safety controls.
•
Ensuring licenses are updated and in line with current legislation.
•
Working with diverse personalities both on the staff and patrons.
•
Planning and taking part in promotional events.
•
Diffusing tense situations between patrons or staff members to prevent possible safety or legal
issues, ejecting unruly persons, if needed.
•
Maintaining a fun, safe atmosphere for patron
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The Bar Manager: REQUIREMENTS
•
Restaurant or management experience or more education is generally preferred.
•
Strong understanding of business management and accounting principles.
•
Excellent computer, problem-solving, and customer service skills.
• Exceptional communication and interpersonal skills.
•
Ability to diffuse tense situations and resolve conflicts.
•
Willingness to work during peak hours, including nights, weekends, and holidays.
Effectively delegate responsibilities and maximize resources.
•
Decisiveness.
•
Ability to walk, stand, and occasionally carry heavy items in a fast-paced, stressful
environment
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The Head Bartender
JOB PURPOSE: Head bartenders assist in taking orders and serving
customers, particularly during busy shifts, and restocking supplies as
needed. Head bartenders oversee the running of the bar, making sure
that complaints and disturbances are dealt with in a polite manner
• The head/lead bartender oversees an establishment's bar operations
• Inventory and Cash Control
• Supervision
• Customer Service
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The Cellar Man/Beverage Steward:
Job Purpose: Bar stewards are on the front line of customer service.
They work either in bars, taking drink orders directly from customers,
or in restaurants, where orders may be brought to them by waiters and
waitress
Duties:
• They make sure the customers are of legal drinking age before
serving them alcohol or tobacco products, asking for identification if
necessary.
• They serve a wide variety of beverages -- from soft drinks to beer,
wine and spirits. They memorize drink recipes and must be able to
make them quickly and accurately without wastage.
• They maintain stock and glasses behind the bar as well as garnishes
and a supply of ice. They might also collect payment from the
customer and use the cash register; occasionally a bar steward might
also serve food to customers eating at the bar.
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The Cellar Man/Beverage Steward :
Personal Requirements:
• Bar stewards must be personable and able to communicate clearly
• They should be able to work in a team and work efficiently under
pressure.
• Most bar steward jobs do not have
specific education
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The Bartender :
Job Purpose: Preparing beverages for patrons and serving them at the bar or
through the wait staff. Maintaining a clean and organized work environment.
Bartender Jobs:
•
Mixing beverages using an extensive range of ingredients including liquor, bitters,
soda, water, sugar, and fruits
•
Taking beverage orders from customers or wait staff and serving drinks as
requested, paying extreme attention to detail
•
Satisfying patron requests in a timely manner
•
Assessing customer preferences and making drink recommendations
•
Providing a positive and friendly guest experience by interacting with patrons
•
Collecting money for drinks served and providing change as needed
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The Bartender :
Bartender Jobs:
Checking identification to verify legal age requirements for all customers
Balancing cash receipts
• Keeping a well-stocked bar with an adequate supply of liquor, beer, wine, mixers,
ice, napkins, straws, glassware, and other accessories
• Cleaning the bar, tables, chairs, and work area to maintain a sanitary environment
Organizing the bar area to streamline drink preparation and inventory
• Placing orders for liquor, beer, wine, and other supplies
• Slicing, pitting, and preparing fruit garnishes for drinks
• Planning bar menus
• Creating unique drinks
• Preparing and serving appetizers, snacks, or other food items for customers at the
bar
• Complying with all food and beverage regulations
• Limiting customer problems by restricting alcohol intake and attempting to curtail
inappropriate behavior
•
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Bartender Skills and Qualifications:
a. Training or Experience with Bartending
b. Extensive Knowledge of Drink Mixing and Garnishing
c. Positive Attitude
d. Personable demeanor
e. Multitasking
f. Attention to Detail
g. Organization
h. Ability to Stand for Long Periods
i. Strong Observational Skills
j. Conflict Resolution
k. Computer Literacy
l. Second Language a Plus
https://youtu.be/61sBypuc8Dc
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Sommeliers or Wine Stewards
Job Purpose: They are trained and knowledgeable wine professionals,
who specializes in all aspects of wine service as well as wine and food
pairing
Duties:
1. Responsible for the development of wine lists and books and for the
delivery of wine service and training for the other restaurant staff.
2. Working along with the culinary team, they pair and suggest wines
that will best complement each particular food menu item.
3. Works on the floor of the restaurant and is in direct contact with
restaurant patrons.
4. Has a responsibility to work within the taste preference and budget
parameters of the patron
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Sommelier Skills and Qualifications
1. Should know everything about wine
2. Should know how to assess and take useful wine tasting notes
3. Should have a knowledge of the best tasting wines in the
world
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Thank you!
Prepared by:
MA. CARINA S. VILLANUEVA
Email address:
carina.villanueva@pcaat.edu.ph
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