Description
Book SynopsisThis volume is written for bartenders and businesses wishing to maximize their performance. Productivity and efficiency are emphasized, as well as the acquisition of practical skills. It also includes new and proven concepts for layout of premises and product positioning, with popular trends in drinking in mind. Ideas for improved customer service are suggested, as well as methods of preparing mixed drinks of all kinds with recipes for 100 cocktails.
Table of ContentsIntroduction: Stages of learning; Importance of training. Alcohol service & patron care: Intoxication; Minors; Drink driving; Standard drinks; Incident books. Modern bartender: Job overview; Job roles. Modern bar: Sections; Dynamics; Fixtures; Equipment; Glassware; Preparing for service. Product Knowledge: Spirits; Liqueurs; Spirit & liqueur compatibility; Bottled beer & ready-to-drink products; Wine & wine-based products; Draught beer; Non-alcoholic ingredients. Customer service: Customer needs; Relationship building; Order-taking; Suggestive selling. Preparing drinks: Efficient practices; Equipment holds; Preparing basic spirits; Opening & serving wine; Opening & serving ready-to-drink products; Pouring draught beer. Cocktails: Types of cocktail; Mixing methods; Garnishing; Recipe writing; Preparing cocktail lists. Product & equipment placement: Speedrack products; Back-bar products; Fridge products; Equipment; Glassware. Multiple drink mixing: Grouping drinks; Which cocktail first? Preparing multiple orders. Cocktail Glossary.
