Beverage service sequence
EXAMPLE OF BEVERAGE SERVICE SEQUENCE |
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The Bar staff must be fully knowledgeable about the following
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1 |
Greeting the Guests |
Always greet and acknowledge the Guests as they enter, passing through or sitting in the lounge or bar |
2 |
Approaching |
When approaching the table ensure they have a bar list and place a napkin and coaster in front of them, ensuring the coaster faces toward the Guest with the napkin folded on the right side. |
3 |
Taking the order |
“What would like to drink?”
”May I interest you in our daily specials, which are….” “For your vodka martini, may I suggest Grey goose or Kettle One?” |
4 |
Preparing the order |
The order must be delivered to the Bartender and prepared promptly |
5 |
Serving the drinks |
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6 |
Checking the Guests |
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7 |
Charging |
At this stage the personnel should ask the Guests for the World Card
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8 |
Farewell |
It is as important to greet the Guests on the way out to ensure they have enjoyed their experience. The staff should thank the Guests using their name and possibly invite them back “Hope to see you tomorrow, I’ll be in the Martini Bar” |
everage
selection
Basic bar techniques
Shaking
Shaking is the method by which you use 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. Normally, this is done with ice cubes added to the shaker about ¾ of the way to the top. Then pour in the ingredients, hold the shaker in both hands with one hand on top and one hand supporting the base. Give the shaker a short, sharp, snappy shake.
DO NOT rock your cocktail to sleep.
W
hen
water has begun to condense on the surface of the shaker, the
cocktail is chilled and ready to be strained.
Straining
Cocktail shakers have 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.
If a drink is required shaken with crushed ice, it is to be served unstrained.
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.
Muddling
To extract the most flavors 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.
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.
Some recipes call for ice to be placed in the blender in which case you would use a suitable amount of crushed ice to produce a smooth, pleasant tasting drink.
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.
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.
