created by ege levent
HOW TO MANAGE BAR?
The guest sitting at the bar desk watches the bartender with curiosity. He watches his work, his rapid movements, his harmony with his friends, his dialogue with the guests, and the harmony in the bar. The bartender is on stage and providing visual pleasure is part of his job.
TERMNOLOGY
Barspoon (Bar Spoon) : A long-handled spoon used for mixing drinks and measuring small quantities. Approximately 14.7ml.
Dash (Pulse) A very small amount of liquid, usually bitters or flavoring. Approximately 0.8ml.
Fill Up: To fill a glass completely with liquid, typically a mixer like soda or juice.
Neat (Clean) : A spirit served straight from the bottle without ice, water, or mixers.
On the Rocks : A beverage served over ice cubes.
Straight Up: A drink mixed with ice using a stir or shake method, then strained to remove the ice before serving.
Virgin : A non-alcoholic version of a cocktail, made with the same mixers and garnishes but without any spirits.
Dry Shake : Shaking ingredients (typically egg whites) without ice to create a foam before shaking with ice.
Float : Gently pouring a liquid over the back of a spoon to layer it on top of the drink.
Rim: Coating the edge of a glass with salt, sugar, or another ingredient to enhance flavor and presentation.
Layering : Carefully pouring liquids of different densities to create visible layers in the drink.
Dirty: Adding a savory element like olive brine to a cocktail, typically in a martini.
MEASUREMENTS
Measurements are essential for consistency in cocktail recipes and proper serving of spirits.
Cocktail Measurement Tools
Jiggers: These are essential tools for accurately measuring spirits and mixers in cocktails. They come in various sizes:
4-2 cl: Commonly used for smaller portions.
5-2.5 cl: Suitable for moderate pours.
6-3 cl: Ideal for larger pours or specific recipes.
10 cl: Typically used for larger servings or pre-batched cocktails.
Why Are Measurements Important?
Consistency: Ensures that every cocktail tastes the same, maintaining quality.
Cost Control: Accurate pouring prevents waste and keeps inventory management efficient.
Customer Satisfaction: Standard serving sizes meet customer expectations and prevent over-serving
Tips for Using Measurements Effectively
Always use a jigger for precision.
Familiarize yourself with conversion metrics (e.g., cl to ml) for versatile usage.
Follow local regulations for serving sizes to comply with alcohol laws.
Standard Serving Sizes for Spirits and Wines
Spirits will be served as 4 cl for singles. (SGL)
Spirits will be served as 8 cl for double. (DBL)
Vermouths will be served in 7 cl.
Red, White and Rose Wines will be served in 15 cl.
Desert wines will be served in 7 cl
Champagne and Sparkling Wines will be served in 15 cl.
STATION DRINKS (HOUSE POURING)
When setting up your bar station for making cocktails, having the right selection of house pour spirits ensures efficiency, consistency, and quality in drink preparation. Here’s a guide to the essential spirits and their uses:
Vodka
Role: A versatile spirit, often the base for many cocktails.
Examples: Ketel One, Grey goose, Absolut.
Gin
Role: Known for its herbal and botanical flavors.
Examples: Tanqueray, Bombay Sapphire, Beefeter
Rum
Role: Provides sweetness and tropical notes, available in light, gold, and dark varieties.
Examples: Bacardi (Silver/Gold), Captain Morgan (Spiced/Dark).
Tequila
Role: Adds earthy and herbal flavors, essential for classic cocktails.
Examples: Don Julio, Patrón, El Jimador.
Mezcal
Role: Smokier cousin of tequila, used for complex cocktails.
Examples: Del Maguey, Sombra.
Whiskey
Role: A rich and warming spirit, with varieties including bourbon, rye, and Scotch.
Examples: Bulleit (Bourbon/Rye), Jack Daniel’s, Johnnie Walker (Blended Scotch).
Brandy & Cognac
Role: Smooth and elegant, used in classic and sophisticated drinks.
Examples: Hennessy, Rémy Martin.
Bitters
Role: Adds complexity and depth to cocktails.
Examples: Angostura, Peychaud’s.
Tips for Setting Up Your Station
Accessible Placement: Arrange spirits according to frequency of use; core house pours like vodka, gin, rum, and whiskey should be within arm’s reach.
Organize by Category: Group bottles by type (vodka, gin, rum) for efficiency.
Label Ready: Ensure bottles are clean, labels are visible, and pour spouts are functional for seamless service.
Backup Supplies: Keep backup bottles of essential spirits close at hand to avoid mid-service restocking.
SERVICE STANDARTS
When serving drinks to guests, attention to detail and proper etiquette ensure a professional and enjoyable experience. Here’s a guide to serving drinks with excellence:
Ensure Drink is Perfectly Prepared
Serve cocktails cold and warm drinks hot.
Placement
Serve to the Right Side: Place the drink on the guest's right side, unless the table setting dictates otherwise.
Introduce the Drink
“Your classic mojito, prepared with fresh mint and lime, as requested.”
Present with a Smile and Good Posture
Approach the guest with a warm, genuine smile.
Serve in Order
Serve ladies first, followed by gentlemen, and finally the host, unless otherwise specified.
Post-Service Check
Return briefly after serving to ensure the guest is satisfied with their drink:
“Is the cocktail to your liking?”
Handle Rejections Gracefully
If a guest is unsatisfied, politely offer to remake the drink or provide an alternative.
Respect the Guest’s Pace
Allow guests to enjoy their drink without rushing.
Only offer another drink when the current one is nearly finished.
Say Thank You
“Enjoy your drink. Let me know if there’s anything else I can assist you with.”
By adhering to these standards, you can deliver a memorable service experience that showcases professionalism and care.
BAR MANEGMENT
The guest sitting at the bar desk watches the bartender with curiosity. He watches his work, his rapid movements, his harmony with his friends, his dialogue with the guests, and the harmony in the bar. The bartender is on stage and providing visual pleasure is part of his job.
Bar Description and Types
BAR; They are places where alcoholic and non-alcoholic drinks and cocktails prepared with them are served and people come together for social purposes. While there are bars that serve appetizers and snacks, there are also bars with detailed food menus.
The Story of the Bar: Bars that emerged in the Wild West were places where gold seekers, miners and cowboys gathered to drink and chat. In these bars, where fights often broke out, the servers built a high barrier to protect themselves and started serving from behind these bars.
Bar Types:
Cocktail Bar
Wine Bar
Restaurant Bar
Cafe Bar
Pool Bar
Beach Bar
Disco Bar
Lobby Bar
Vitamin Bar
Pub
Bar Equipment
Shaker, MixingGlass, Bar Spoon, Strainer, Fine Strainer, Blender, Rimmer, Ice Crusher, Stopper, Jigger, Muddler, Bar Caddy, Pourer, Condiment Box, Bar Mat, Citrus Zester, Coaster, Opener, Cutting Board, Punch- Bowl, Squizer, Wine Box, Cigar Cutter, Bar station, Tip Box
Bar Stock / Par Stock
Par stock is prepared separately for each bar. They are prepared by taking into account the density of the unit, the drinks consumed, past consumption, and the general and seasonal guest profile.
Par stock is generally prepared in two ways: low and high season. Bar stock is held less in low season than in high season.
Depending on the situation, the stock of overconsumed drinks should be increased, and when consumption decreases, excess materials should be transferred to the warehouse or to other bars where they can be consumed.