Bar Information: Duties and Responsibilities

BAR INFORMATION
Duties and Responsibilities
 Provides professional service

 Provides personalized service by greeting passengers by name and learning personal preference,
as drink, sport…
 Obtains guest orders and writes on company service check form.
TAKING ORDERS
Greet the guest Assist the guest using the sales techniques
Place the napkin Take the order and be sure of that, if you
have any doubt repeat all the order before
Present the Menu
proceed to the bar counter
 Presents order to Bartender for drink preparation.
 Garnishes drinks as appropriate.
 Serves drinks in accordance with Company standards.
 Provides snack service of the day as directed by the Bar Manager.
 Ensures signed checks are obtained for each order.
 Maintains bar and lounge in a neat and orderly fashion
 A set up bars and lounges is yours prior to service.
 To assists the bartender with polishing of glass/china.
Standards of hygiene of the Bar
 To wash the hands: All must wash their hands, every time they enter in the galley. The hands
must be washed with hot water for about 20 seconds, dry the hands with paper.
 Do not smoke, do not drink and do not eat in the part where the Garnish and drinks are
prepared.
 Be aware of how to use the three bucket system, this facilitates the general clean.
(This is a procedure for washing (Red), rinsing (white), and sanitizing (Gray) where a different
bucket and sponge or mop is used for each task.)
 The use of gloves, when requested, only if it has contact with the garnish that is ready to be
served.
PERSONAL HYGIENE HYGIENE RULES
1) Cleanliness 1) Bathe daily and apply deodorant
2) Good Posture 2) Brush teeth regularly, Use mouth wash
3) Exercise 3) Keep hair clean and maintain a neat hairstyle
4) Adequate Sleep 4) Wear clothes that fit well
5) Balance Diet 5) Keep your fingernails clean or well-manicured
6) Relaxation 6) Wear shoes that fit well
7) Be clean- shaved daily
8) Always wash hands. Wash hand for at least 20
seconds:
Bartending Basics
Requirements in making cocktails:
 Ingredients – Spirits, juices, ice, sodas and garnishes

 Equipment – Shaker, Strainer, Spoon
 Container – Glass or paper cup
 Knowledge - Know how to make it
Equipment
Glasses
Techniques in making drinks
1. Shaking – method using a cocktail shaker to mix ingredients together and chill them
simultaneously. The object is to almost freeze the drink while breaking down and
combining the ingredients.
2. Straining - Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a
drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of
a standard shaker
3. Stirring - You can stir cocktails effectively with a metal or glass rod in a mixing glass. If you use
ice, use them to prevent dilution and strain the contents into a glass when the surface of the
mixing glass begins to collect condensation.
4. Muddling- To extract the most flavour from certain fresh ingredients such as fruit or mint
garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon,
or with a pestle.
5. Blending - An electric blender is often needed for recipes containing fruit or other ingredients
that do not break down by shaking. Blending is a great way to combine these ingredients with
others creating a smooth, ready to serve mixture.
6. Building - When building a cocktail, the ingredients are poured into the glass in which the
cocktail will be served. Usually, the ingredients are floated on top of each other, but
occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
7. Layering- To layer or float an ingredient such as cream liquor on top of another, use the
rounded, back part of a spoon and rest it against the inside of a glass. Slowly pour the liquor
down the spoon and into the glass. The ingredient should run down the inside of the glass and
remains separated from the ingredient below it.
8. Flaming - method by which a cocktail or liquor is set alight, normally to enhance the flavor of a
drink. It should only be attempted with caution, and for the above reason only, not to simply
look cool.
Liquor / Spirits
- Liquor are alcoholic beverages distilled from grains, fruits or other ingredients.
 Stocking the Bar – Start with Base Spirits (Primary spirits – Light & Dark) most people
prefer light spirits so start stocking your bar with Gin, Vodka and Light Rums & Whiskey,
which blend with most cocktails. Widen the range of other base spirits with Brandy,
Dark Rums and Whiskey.
 Ways of serving liquor:
On the rocks – served over ice
Straight Up – Served Chilled; No ice
Neat – Served directly from the bottle; no ice
Frozen – Mixed in a blender with ice
Dry – Not sweet
Types of Liquor
Liquor have high alcohol level measured in Proof. The proof of liquor is simply double the
liquor’s alcohol content by volume. ( Ex. Vodka – 100 Proof = 50% alcohol)
 Brandy (70-100p) – made by distilling and aging wine or fruit.
- Armagnac – grape brandy
- Calvados - fermented from mash of apple
- Cognac – white grape
Age of Brandies
Very Special (VS) 2.5 yrs.
Very Special Old Pale (VSOP) / Very Old (VO) / Reserve 4.5 yrs.
Extra Old (XO) / Napoleon 6 yrs
 Gin (70-90p) – spirit flavoured with juniper berries.

- Dry Gins – Higher proof used in mixed drinks.
- Dutch Gins – Sweeter, lower proof, may be served straight.
 Rum (80 -180p) – distilled from sugar cane
- Light – white or silver rum with light flavor
- Gold – amber rum, signature color and sweeter; richer flavor
- Black – dark rum; dark color with smoky sweet favor
- Spiced – black rum with spices and caramel coloring added
 Tequila (80-110p) – made from agave plant
- Blanco – white tequila; strong and bottled straight from the still.
- Oro – gold tequila; mellowed with caramel
- Reposado –rested; is mellowed by up to a year of aging oak barrels
- Anejo – aged; aged for more than a year.
 Vodka (80-100p) – clear spirit distilled from a grain or potatoes
 Wiskey (80-160) – refers to a wide range of spirits made from barley, wheat, rye, corn,
or other grains and aged in oak casks.
- Canadian Whiskey - light bodied
- Irish Whiskey – stronger and smokier taste
- Scotch Whiskey – encompasses a number of blended whiskies
- Single Malt Whiskey – Stronger and more intensely flavoured.
- Tennessee Whiskey & Bourbon – unblended that has a sweet woody taste(Kentucky)

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Bar Information: Duties and Responsibilities

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BAR INFORMATION

Duties and Responsibilities

 Provides professional service

Standards of hygiene of the Bar

Requirements in making cocktails:

 Ingredients – Spirits, juices, ice, sodas and garnishes

 Gin (70-90p) – spirit flavoured with juniper berries.

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