LESSON 14

BAR AND
BEVERAGES
SERVICE
At the end of the
chapter, the
student should be Understand the different
able: 01 beverage service procedures
for different set ups operation:
Identify the different types of
02 beverages served in a
restaurant.
Compare different bar
03 operations and be able to know
the requisites of such
operations:and
Know what it takes to be a good
04
bartender
 Beverages are a very important part of
the guest experience. Knowing the
beverages in detail together with the
different beverage service procedures is a
must-know for every dining personnel
including servers and bartenders.

In this chapter, beverages which are

typically served at a restaurant will be
discussed together on their service
procedures and know how they are
processed.
 Beverage
Classification
Beverages can be classified as
alcoholic and non-alcoholic
Typically, these beverages make up
a bar (an area in a restaurant
operation devoted to serving
drinks).
 Alcoholic Beverages
1. Fermented Beverages - beverages
made through the process of fermentation
alone.
a. Beer-made from malted barley through the
process of brewing
1) Ale-top fermented beers, darker in taste and
color.

2) Lagers-bottom fermented beers, lighter in

taste and color
 b. Wines - made from fermented grapes and different fruits like
apples, cherries, etc.

1) Still/Natural Wine-also referred to as table wines.

2) Aromatic Wine - made the same way as still wines, but during
fermentation, aromatics are added.

3) Fortified Wine -these wines are stronger or fortified by adding

brandy to increase their alcoholic content.

4) Sparkling Wine -King of All Beverages,

wines that are made sparkling by having a
second fermentation inside the bottle or on
sealed containers.
2. Distilled Spirits-alcoholic beverages which has high alcohol
content due to the process of distillation.

a. Gin - spirit made from juniper berries

b. Rum- spirit made from sugar, sugarcane and sugar by-
products.
c. Vodka- spirits made from grains, specifically, potatoes.
d. Tequia- spirits made from blue agave plant from Mexico
e. Whisk(e)y spirit made from a variety of grains
f. Liqueurs- spirit made from fermented grapes or wine
g. Alcopops- flavouring made from an infusion of different
with a spirit base
Gin Rum Vodka Tequia

Whisk(e)y Liqueurs Alcopops

Non-Alcoholic Beverages
⦁ Coffee- beverage made from the bean or seed of the
coffee plant which has a stimulating effect because of
caffeine.
⦁ Tea- beverage made from the leaves of the Camellia
Sinensis plant, also stimulating the brain because of
caffeine.
⦁ Milk- a beverage and dairy product harvested from
lactating mother mammals.
⦁ Chocolate- beverage made from the extracted beans of
the Theobroma Cacao plant.
⦁ Juices- beverage from the extracts of different
vegetables and fruits
⦁ Water- the universal solvent, the main beverage drunk
from times.
⦁ Alcopops -soda pops infused with little amount of alcohol.
 Beverage Service for Hotels
Service of Drinks

⦁ Drink service has to be speedy and efficient. The server

should check on repeat rounds at the appropriate time.
⦁ All drink service is from the right.
⦁ Bend your knees, not your back, when putting down the
drink.
⦁ Kneel on one knee if table is very low.
⦁ Provide cocktail napkins (right side up, writing facing
guest) for all drinks.
⦁ Put check on table after every round (upside down).
⦁ Clean ashtrays when necessary.
⦁ Clear empty glasses and bottles constantly
 Special
Service
1. Beer- Fill glass half full and let
the guest pour the rest of the
beer.
2. Wine by Carafe-wine by
carafe does not here tod
 Useful Terms for
Describing Wines
1. General Character- Robust, well-build, full, fleshy,
velvety, cesti, well-krit dainty, rugged.
2. Colour- Sumptuous, ruby, amber-coloured, clear,
bely, brilliant.
3. Flavour and Strength- Lively, noble, massive, full,
heady, stout, robust
4. Sugar Content- Dry, sweet, mellow, liquorice Fruity,
fine, scented.
5. Bouquet- Fruity, fine, scented.
 Serving Wine
Since wine is gaining in popularity and it is a widely
accepted practice today to order wine with meals, it
is important you be completely familiar with wine
service procedures.

1. Storage-Store red wine in storage

bins and white wine in refrigerated
storage boxes in a horizontal position
to keep corks moist.
 1. General Rules of
Proper
Storage Service
Temperature a. Always open bottle in front of guest.
s: Red Wines- b. Always present wine to host for approval.
55 to 60; c. Always let host taste test wine.
White Wines- d. Never disturb wine, especially red wine
46" to 54"t (always handle wine
e. When pouring wine, bottle should never touch
glass carefully).
f. Fill white wine glasses 2/3: red wine glasses1/2;
oversized glasses about 1/3.
 Actual Service of Red Wine
Service Steps
⦁ Carry red wine to the table.
⦁ Present wine to host from right side, showing the label with a
slight turning motion of the bottle.
⦁ Cut lead foil with knife of corkscrew at top of extension of
neck.
⦁ Wipe neck and lip of bottle with napkin.
⦁ Place corkscrew in centre of cork and turn clockwise until tip
almost reaches bottom of cork. French red wines usually have
a longer cork.
⦁ Place lever on lip of bottle and hold in place with left hand.
⦁ Now grasp corkscrew and cork and remove with gentle
sideways motion.
⦁ Wipe neck and lip of bottle again with napkin.
⦁ Remove cork from corkscrew and present it
to guest.
⦁ Fold up corkscrew and put it in your pocket
⦁ Pour taste test for host and wait for his/her
approval. Do not touch the rim of the wine
glass with the wine bottle.
⦁ Upon host's approval, serve wine to all
guests moving counter-clockwise around the
table and finishing with the host.
⦁ When pouring make a one quarter counter-
clockwise turn with the bottle to avoid
dripping.
Actual Service of
White Wine
White wine is served chilled (about 45 to
54"). When serving white wine, place in an
ice bucket filled with ice and water which
is positioned close to the host. When
presenting and pouring the wine, it is
removed from the ice bucket.
 Service Steps
⦁ Present wine by letting it rest in left hand
(napkin) and hold neck of bottle with right
hand, showing the label with a slight turning
motion of the bottle.
⦁ Place in wine bucket and proceed to open
bottle like red wine.
⦁ Offer taste test to host and wait for his
approval.
⦁ Pour wine in prescribed manner and e. When
holding wine, let label show. sequence.
 6. Actual Service of
Champagne
Champagne has always been a
festive wine and one of the most
5. Actual Service of expensive of quality wines. Toasts
Rosé Wine are traditionally made with
champagne, so it is generally
part of occasions such as
weddings, receptions, and formal
Same as white banquets. Champagne cocktails
wines. are also very popular, especially
with the women.

Champagne is served chilled

and is kept in a wine bucket at
the host's side.
Drink Procedure

Ordering

To order a drink from the bar, you must punch it in on

Management System. The Bartender (when on duty)
will make it and put it on the bar. The server will then
pick up their drink, tear the chit (so the bartender does
not make it again).

To re-order follow the previous procedure.

Water/Tea/Coffee Service

Water Service

⦁ Water should be ice-cold and served in a

glass with ice.
⦁ If the house policy is to serve water
automatically, serve one glass to each person
at the table, otherwise, serve water upon
request.
 Coffee and Tea
Tea Serving Procedures
⦁ Guest Places Tea-Bag Argument. Guests should have the option in
deciding how strong or weak their tea will be and they can this only if they
make their own.
⦁ Serve a warm cup, saucer and teaspoon
⦁ Serve the teabag on a separate small plate, perhaps a B&B plate"
⦁ Ask the guest "Shall I pour?" This is the cue for the guest to place the
teabag on the cup at which time the hotwater is poured over the teabag by
the server.
⦁ The guest will remove the teabag to the small plate it arrived upon when
the tea is brewed to the proper degree.
⦁ Milk, lemon wedges, sugar, and artificial sweeteners are usually served
with tea so let the guest decide on what should accompany the tea.
⦁ Server Prepares Cup of Tea Argument. The tea is the
best if the teabag is placed in the cup at the source of
the boiling water and allowed to brew.
a. Warm the cup by rinsing it with hot water and
allowing it to rest for minute or so.
b. Pour the hot water down the drain.
c. Place the teabag in the cup
d. Hot water should always be poured over the tea. Fill it
most to the rim about ½ inch from the top with fresh
boiling water.
e. Serve a lemon wedge, sugar, artificial sweetener and
milk separately.
 Bartender Procedures
Bar Opening
1. Ice Bars
2. Get juices ready-cranberry, clamato, orange juice, lime bar mix, milk, ice water. Ensure there is
sufficient back up product on hand.
3. Turn on C02 canisters.
4. Check soft drink canisters - bleed lines. Ensure backup canisters are handy.
5. Slice sufficient amount of fruit garnishes.
6. Stock straws, cocktail napkins, glassware.
7. Verify cash float.
8. Sufficient amount of note paper, pens, credit card slips, date set on credit card imprinter.
9. Bar menus/wine lists on hand.
10. Required supplies within reach-corkscrew, beer bottle opener, lined shot glas
11. shakers for cocktails.
12. After manager has given you liquor, all bottles should have accu pours or free pour spouts on
them (keep original caps).
13. Clean bar towels on hand..
14. Caesar supplies ready for use.
 Bar Closing

1. Stock coolers (all rows full).

2. Walk in cooler should be left organized, beer cases full and sorted into the following
categories: domestic brands, premium brands and imported (partial cases left on top),
3. Accu pours and free pour spouts removed from bottles and washed, caps replaced
4. Empty ice sink.
5. Empty pails under bars.
6. Soak fountain guns
7. Juices should be returned to walk-in cooler, covered with plastic wrap and dated
8. Refundable bottles put in receiving area
9. Recyclable items brought to kitchen (wine bottles, coolers, juice bottles, etc)
10. Empty garbage cans
11. Restock glassware
12. Wipe down bars
13. Sweep and Mop floor
14. Empty soft drink canisters brought to receiving area
15. Turn C02 canisters off
16. Soiled linens brought to kitchen.
 Practices of a Good Bartender
In order to be a good bartender, it takes more than just having the proper supplies and
equipment on hand. To be successful the bartender must do more than just prepare drinks. Below
are some of the main ingredients to help and guide you,

1. Courtesy and friendliness.

2. Avoid involving yourself in customer conversations unless addressed to do so
3. You should develop a memory for faces and their favorite drinks.
4. Should guests complain, don't lose your cool.
5. Always keep busy when tending the bar. The bar should always be neat & tidy.
6. Make sure everything has a place where it belongs. And put it there after each use.
7. Should you feel a customer has had too much to drink you should cut this person off.
8. Remember you are pouring for profit. Good bartending, making drinks correctly, not
over pouring (by measuring), being cost effective in general results in reasonably
priced beverages for the customer and profit for the establishment.
9. Adhere to the recipes and quantities prescribed by management.
10. Make sure you are aware of the 'House Policies' for alcohol service
 House Policy for Alcohol Service

1. Unless a person is notably over the age of 19, proper photo ID. is required.
2. Photo I.D. is required for table (wine) service as well as bar service.
3. If a person is notably intoxicated, you have the full right to deny any person
alcohol service.
4. If someone is cut off, notify co-workers and manager.
5. If guest becomes irritated, avoid all conflict and advise the manager who
can take over the situation.
6. A guest who has been cut off may at our discretion stay in the banquet
room provided they follow our demand of consuming no more alcoholic
beverages.
7. If they continue to consume alcohol they may be ejected from the Ballroom.
This should be done by a manager in a professional manner.
8. Alcohol is permitted only in licensed areas. Any open alcohol travelling
through the hotel will be confiscated.