beverage service standards

BEVERAGE
SERVICE
STANDARDS
“Arm Catering & Club
“Army
Cl b Operations”
© 2006, Educational Institute
Table of Contents
1.
2.
3.
4.
5.
6.
7.
Customer Service
Type of Bar Service
Setting Up the Bar
Bar Equipment
Bar Sanitation
Breakage and Spoilage Beverage Controls
Beverage Controls
Annex A
Annex B
Annex C
Annex D
© 2006, Educational Institute
Product Knowledge
Bar Sales Accountability Forms
Bar Opening Checklist
Bar Closing Checklist
Customer Service
Service is the key to beverage sales Prompt friendly, and courteous
Service is the key to beverage sales. Prompt,
friendly and courteous service is the overriding requirement.
service is the overriding requirement
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Project a good image: be pleasant and friendly.
Cultivate a good memory for faces and names.
Be alert and attentive to the customers’ needs.
1. PREPARING TO SERVE
Personal Preparation
 Great Attitude Always check your personal appearance before interacting with gguests.
 Employees must have a good attitude, a pleasant personality,
and a presentable appearance.  Uniforms should be clean and well pressed, hands and fingernails must be clean, hair, makeup and jewelry should all be in good taste. . Station and Bar Preparation
Before the Bar/Lounge open (and before functions), make
sure the bar and all Server Stations are fully stocked with:
 Glassware
 Napkins
 Coasters
 Condiments
 Bar Snacks if necessary.
Make sure your station is ready to go before you start serving.
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 Always confirm that all glasses, flatware, etc. have been cleaned and sterilized according to:  Your facility’s standards
 Health Department requirements
 Keep the station well‐maintained throughout your shift
Customer Service
1
1.
PREPARING TO SERVE
PREPARING TO SERVE
‐Continued‐
Bar / Counter Set‐Up
 The refrigerator(s) are stocked.  Juice, purees and consumables are fresh and within expiration date.
 The back bar and speed rails are fully stocked.  Fruit is prepared.
 Ice station are fully stocked.  All bar guest supplies and condiments are fully stocked. All bar guest supplies and condiments are fully stocked
Check that your ice stations and refrigerators are well stocked.
Floor & Table Set‐Up
Maker sure that menus and
Promotional materials are in place on the table.
 Make
Make certain that: certain that:
Lounge menus and promotional fliers are
 Clean
 In good condition
 Pre‐set on each table facing the Bar/Lounge entrance
Check to see that all tables are
spotless.
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All furniture is positioned correctly according to the approved floor plan.
Carpets and flooring are clean and free from debris. Tables are clean, sanitized and set. Lights are at the proper level.
Music is playing in the background. Music should always be the source for background noise
unless there is a television broadcast of a major event.  Popcorn made or snacks set out if it is appropriate.  If your facility has televisions, turn them on. Con’t
SEQUENCE OF SERVICE 2
2.
WELCOMING GUESTS TO THE BAR/LOUNGE
WELCOMING GUESTS TO THE BAR/LOUNGE
 Service Skills
Quality service is based on all bar personnel knowing their roles and responsibilities to the guest and to the bar. Specifically all bar employees should be well versed in the art of taking an order delivering the product and presenting
be well versed in the art of taking an order, delivering the product and presenting the check. The Greeting
 The greeting is the first impression given to the customers. Always greet the guest with a smile and a welcome.  Wherever you are working, keep an eye on the Bar area
Greet guests warmly as soon as they G
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enter the area.
 When customers enter the Bar/Lounge area
 Make eye contact within 30 seconds.
 Within 1 minute, greet them warmly Withi 1 i t
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according to the time of day
‐ Good Morning, Welcome to (facility’s name)
‐ Good Afternoon, Welcome to (facility’s name)
‐ Good Evening, Welcome to (facility’s name)
 Invite them to sit wherever they like.
 Offer to take their order within
‐ 30 seconds if they’re at the bar.
‐ 3 minutes if they’re at a table.  If you are unable to serve the guest immediately
‐ Acknowledge that you know they are waiting.
‐ Apologize for keeping them waiting when you do serve the. © 2006, Educational Institute
Con’t
SEQUENCE OF SERVICE 3
3.
TAKING AN ORDER
TAKING AN ORDER
A bartender is much more than an order taker: A bartender is a sales person. Selling is a part of everyone’s life. A prerequisite of selling is sales skills and the knowledge of products. Selling is a combination of; 1) understanding your customer’s wants and needs, 2) respecting your customers, 3) helping your customer. PEOPLE like to “BUY”, but hate to be “SOLD”  Sales Skills
Selling skills can be broken down into three categories.
Take accurate notes about every order.
1.. Interpersonal
e pe so skills;
s s; thee ability
b y too handle
d e andd resolve
eso ve conflict
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2. Salesmanship skills, having the ability to sell yourself and the product.
3. Technical skills, being knowledgeable about the product your are selling and
how it will benefit the guest.
Also the ability to up sell is very important. All this involves is product
knowledge and verbalizing it to the guest in a pleasant, positive way.
 Up-selling is an art form and the best do it without guests even noticing.
 Never ask for a drink order in a manner, which can be answered “yes” or “no”.
 If a guest does not specify a brand of liquor, bartenders should offer a
beverage by brand name. This technique is referred to as “up-selling.”
Up-selling requires thorough knowledge of the products available in order to be
effective: i.e., the customer says, “I’ll have a vodka tonic.” The bartender
responds, “Would you like Absolut or Grey Goose?”
Be prepared to describe and recommend specialty drinks and p
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appetizers. Taking the guest order accurately.
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NEVER OVER SELL! Always
y allow the gguest to finish orderingg before
you start suggesting. Be aware of what the guest is ordering and make
sure he/she understands what he/she is getting.
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SEQUENCE OF SERVICE 3
3.
TAKING AN ORDER
TAKING AN ORDER
‐ Continued ‐
 Product Knowledge
It is imperative that all bar personnel know what brands are served at the bar; liquor, beer, wine p
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and non‐alcoholic drinks. The name of the product is not enough. All of the staff should know the different flavors and good descriptive elements when recommending brands to guests. Types of Alcohol
o Spirits
o Beer
o Wine
Spirits
Whiskeys
Beer
Wine
Gin
V dk
Vodka
Rum
Brandy
Tequila
Whiskey
Bitters
Cognac
Liqueur or cordial
Schnapps
Sherry
Bourbon
IIrish
i h Whiskey
Whi k
Rye
Scotch
Draft Beer
Dry B
D
Beer
Light Beer
Nonalcoholic Beer
Bock Beer
Malt Liquor
Pilsner
Porter
Stout
Ice Beer
Table Wine
Aperitif
A
itif Wine
Wi
Dessert Wine
Port
Sake
Sparkling Wine
Still Wine
* Description of each product is founded at Annex A.
© 2006, Educational Institute
Con’t
SEQUENCE OF SERVICE 3.
TAKING AN ORDER
- Continued -
Taking the Order
 Begin by building rapport with your guests
Begin by building rapport with your guests.
Engage with each guest as you take or deliver orders
take or deliver orders. © 2006, Educational Institute
 Smile
 Be warm, enthusiastic, and welcoming
‐ “Good
Good Afternoon/evening, Mr/s. XX or Ladies and Gentlemen
Afternoon/evening Mr/s XX or Ladies and Gentlemen
‐ My name is XX, Welcome to XX!
‐ “To begin I would like to point out our lounge menu and highlight some feature items….”
‐ Up‐sell premium beer , wine, and liquor whenever possible.  If a single guest is seated anywhere in the Bar or Lounge (and not reading or
working)
‐ Attempt to strike up a conversation (without being bothersome or intrusive) ‐ Offer a newspaper or magazine if facility is provided.  Make sure guests know that wines by the glass are available.  Take orders systematically
‐ Ladies first
L di fi t
‐ Then elders
‐ Host Last (if it is obvious who they are).
 Always use a guest position numbering system to link each guest with their order (so you always know who ordered what).
 Place a napkin in front of each guest as you take their order.
Place a napkin in front of each guest as you take their order
 Engage with each guest as you take their order. ‐ Maintain eye contact
‐ Nod to acknowledge understanding
 When a round of ordering has been completed, repeat all items to avoid mistakes or
misunderstanding.  Whenever leaving the table, ask if anyone needs anything else.  Promptly enter the order in the POS system (to avoid delay): be sure to include any special instructions or requests. Con’t
SEQUENCE OF SERVICE 4. MAKING AND SERVING DRINKS
Mixology
Bartenders are responsible for knowing the beverage recipes to include ingredients, portion size, glassware, mixing technique, and garnishes. It is more than just knowing how to prepare a drink recipe. Bartenders often work in full view of their customers and must perform their tasks in an exemplary manner. Presentation
Remember that specialty drinks enhance both your guest’s experience
and your tip.
A creative, festive beverage traveling through the bar on a cocktail tray will catch the eye of many guests, not just the one for which it is intended. This will encourage other patrons to try something that they might not have necessarily ordered. Presentation is not just for specialty drinks either – a simple highball served in a sparkling clean glass with the right garnish can have great eye appeal
great eye appeal.  Only make drinks after the order has been entered in the POS system and a receipt has been
printed.  Include a current bill when delivering drinks to guests.  Whenever a guest has finished a drink, always ask if they would like another. g
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 When serving re‐orders:  Replace the old receipt with an updated one
 Destroy the old receipt. © 2006, Educational Institute
Con’t
SEQUENCE OF SERVICE 5 DELIVERING ENHANCED SERVICE THROUGH 5.
DELIVERING ENHANCED SERVICE THROUGH “UPSELLING”
UPSELLING
 Recommending upgraded beverage and dining options – or upselling – achieves two goals
 It enhances your guest’s experience.  It increases your tab and your facility’s revenue.  Ask “open” questions (that elicit information instead of a yes/no answer) in order to  Win your guest’s trust
 Enable you to discover their needs and interests
 What is the purpose of your visit?
 What kind of cocktails do you enjoy?
 What are your favorite types of wine?
 What sort of food interests you?
 Product knowledge is essential to both service and up‐selling‐ use it to make
recommendations that reflect your guest’s interest.  Specialty cocktails
Specialty cocktails
 Premium spirits, beers, wine
 Appetizers
Be sure you know all the specialty drinks your bar offers
© 2006, Educational Institute
 Make suggestions sound delicious and appealing  “If you’re interested in a cocktail, our specialty is a refreshing XX, made with premium
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XYZ.”
 If your party would like to share a bottle of (varietal) wine, we offer a terrific (vintner)
that is (describe characteristics)”
 “I’d like to point out that we serve a superb XX lager – and that it pairs wonderfully with our XX appetizer.” Endorse the Customer’s Choice
 “Great cocktail! You will love it.”
 “That’s a wonderful wine selection – you’ll see why it’s among our most popular!”. Con’t
SEQUENCE OF SERVICE 6. BEVERAGE SERVICE
Always use a tray to deliver beverages.
 Always use a round, non‐slip cocktail service tray with coasters for all table service.  Always check that all glassware and cups have no
 Spots
 Cracks
 Smears
S
 Watermarks
 Lipstick
 Before serving a beverage order, check that it’s fully accurate, including
 Amount
 Ice
 Garnish
 Temperature
 Vintage (for wine).
Delivering Beverages
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 Guests should receive their beverage(s) within three minutes of ordering them.
 Serve complementary bar snacks with beverage if your facility provide.  Serve orders in the same sequence you take them,
 Ladies first
 Then elders
 Host last (if it is obvious who they are).
Always check glassware for spots and cracks
spots and cracks.
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 When serving cold beverages
 Place a coaster in front of the guest  If the drink is not pre‐poured, If th d i k i
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‐ ‐ Pour at the table 2/3 full
‐‐ Leave the bottle on the table with the label facing the guest.
 Deliver wines by the glass pre‐poured in stemware. Con’t
SEQUENCE OF SERVICE 6. BEVERAGE SERVICE ‐
continued‐
Delivering Beverages
 When serving hot beverage, place the cup and saucer in front of the guest with the handle
and teaspoon facing right. Guests should always receive beverages
within three minutes of ordering..
 For tea and coffee,
 Ask the guest if they would like you to pour it for them; if they do fill the cup 2/3 full
 Always place the pot and milk/cream container behind the cup with the handles
facing toward the guest.  Make sure there a clean and neat caddy or bowl on the table with  White and brown sugar
White and brown sugar
 Artificial sweetener
 For tea service, also provide a small dish (not a saucer) for used tea bags.  As always, before leaving the table, ask the guest(s) if they would like anything else. Checking Back
Checking Back
Whenever you revisit a table Whenever
you revisit a table
remove trash and unused dishware.
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 Check on guest satisfaction within 2 minutes of delivering each order.
 On every visit to the table;
 Remove:  Paper and debris from the table and floor
 Side dish bowls
Side dish bowls
 Anything not needed to enhance the guest experience
 Replace any soggy napkins.
 Refill bar snacks as needed.  Pick up glassware without touching the rim of the glass in order to
 Maintain a positive image. p
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 Prevent the spread of bacteria.  Clean and sanitize tables within 5 minutes of a party’s departure. Con’t
SEQUENCE OF SERVICE 6. BEVERAGE SERVICE ‐
continued‐
When saying goodbye to guests
 Ask about future gatherings
 Offer to make future reservations
 Recommend other food and beverage opportunities at your facility
Recommend other food and beverage opportunities at your facility
 Personalize your recommendations with specific suggestions.
 Since you are with us for another few days I would like to suggest you visit our
lunch program.  The specialty there is XX.  Sincerely thank them for visiting and express your hope that they will return. Alcohol Awareness
Clean and sanitize bar area within
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5 minutes of guest’s departure
Alcohol Awareness is a growing concern within the Hospitality Industry nationwide. By recognizing the “early” signs of intoxication, and monitoring your customer’s consumption.
 Responsible service of alcohol requires a team effort.
 Know and watch for the signs of intoxication. If there is any question, avoid further
service and report to a manager who will make the final decision and determine
whether the guest should remain or leave
whether the guest should remain or leave.  If you know what it takes to get someone drunk, you can prevent it by monitoring their consumption and offering alternatives. © 2006, Educational Institute
WINE SERVICE
PRESENTING AND SERVING WINE
 Server must present wine to the guest with label forward to ensure it is what they ordered.  Open the bottle of wine in front of the guest.
 Pour a small amount of wine for the person who ordered the wine to sample and confirm satisfaction.  Continue serving other guests, ladies first.  Red wine must be served at room temperature.  White wine must be kept on ice after serving in bucket,
by tying a napkin around upper part of bottle.  Top off the glass as required.  Handle glassware by stem at all times.  Offer additional glasses or bottle when finished. © 2006, Educational Institute
You Must Be Able To Serve Many Different Types of Guests
To make appropriate selling suggestions, and give good service, it is helpful to recognize and know how to handle all types of guests For example
how to handle all types of guests. For example
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The Timid Guest:
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Genuine interest and patient understanding will put this type of guest at ease. Even a comment on the weather can make him/her feel at home. •
The Aggressive Guest: gg
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This type must be handled in a courteous and businesslike manner. Kindness and politeness can often change him into a steady and appreciative customer. •
The Fussy Guest: •
This is one of the hardest guests to please. Try to stay one step ahead of him by learning the things that irritate him. Be sure to have everything just right, before serving the fussy guest. Remember all of the little things the fussy
before serving the fussy guest. Remember all of the little things the fussy guest especially likes, even when they may seem peculiar to the average person. •
The Over‐Familiar Guest:
•
Be courteous, dignified, and avoid long conversations. Stay away from the table, except when actual service is needed. Never try to give a wisecrack
table, except when actual service is needed. Never try to give a wisecrack answer to a smart remark. You will only cheapen yourself and lower yourself to the same level as the rudeness of the guest. •
The Guest who is Alone: •
Don’t call attention by asking if he is alone. Seat him where he can see what is going on. The guest may be lonely and want someone to talk to. Be is
going on The guest may be lonely and want someone to talk to Be
friendly, but don’t neglect other guests. With nobody to talk to, time seems long, so serve as quickly as possible. This could be your most critical guest. •
The Noisy Trouble‐maker: •
Don’t be drawn into arguments. Speak softly. Don’t antagonize. Refuse to participate in criticism of management the establishment or other
participate in criticism of management, the establishment, or other personnel. © 2006, Educational Institute
TYPE OF BAR SERVICE 
Type of BARS
1)
Regular Bar / Lounge Operations
2)
Banquet Function Bars:  Hosted Bars
Under this arrangement, the guest is charged on a per‐drink or bottle basis and charges are posted to the client’ss master account for all beverages consumed. client
master account for all beverages consumed
 Open Bars
Under this arrangement, beverage service is unlimited and charged on a per person basis for a specified period of time. Generally, there are a minimum number of people required and charged by the hour and half hour i
increments. These charges are also posted to the client’s master account. t Th
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 Cash Bars
Beverages are charged on a per drink basis. Payment is collected at the time the drink is served to each individual guest. Procedures should be set‐up to accept, not only cash, but charge cards and room charges. It is required that a cash register or a ticket system be in place for all cash bars.  Self‐Service Bars
The general procedures are relative to the Host Bar service. In this arrangement, it is suggested that only beer, ,
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wine, soda and mineral waters be offered, as cocktail service is difficult for the guests to prepare on their own. This service will not require a bartender; however, an attendant should be scheduled to replenish products as needed. © 2006, Educational Institute
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TYPE OF BAR SERVICE Tips you can use for Banquet Function Bar Operation.
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Staff one bartender per 75 guest for hosted bars and one per 100 guests for cash bars.
Bars should be ready a minimum of 15 minutes prior to the start of the event. Always include a cocktail napkin when handling a drink to a guest.
Handle glassware only by the base or stem. Never touch the rim.
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Tip glasses or other containers are not permitted to be used in view of the customer. Display a menu board of the specialty drinks near the bar so guests in line will be able to see the selections and trade up. Offering samples of higher tier wines will add value and provide guest with more options. g
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When offering only a wine, beer, and soda bar, use the Standards back bar display to feature the wines and beers being offered. Decorate the bar to match the theme of the room. It will help carry the atmosphere throughout the event and adds value. Instead of using the rolling bars (especially at themed events) consider building a bar from banquet tables. It will provide guests with a different look and gives the appearance of a stationary bar. Dress the bartenders with a costume or uniform to reinforce the atmosphere of the themed event. During an event, the bartender should be always anticipate any needs; do not wait until it is too late to contact the bar runner or captain. Always prepare drinks in accordance with the Beverage Recipes. © 2006, Educational Institute
SETTING UP THE BAR
Beverage Product. •
Spirits
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gin, vodka, rum, whisky, blends House, call, and premium
•
Wines – Region, Grape, Color, Type
•
Beers – Style – pilsner, porter, stout, ale, lager
– Characteristics – light, lite, dark, amber
– Production – Mass, microbrew, brewpub. © 2006, Educational Institute
Con’t
SETTING UP THE BAR
Bar Station should be designed to maximize the bartenders’ speed and efficiency in serving guests. Each station should be set up in the same manner that bartenders are not searching for product as they move around the bars. Guidelines for the bar include:  Replenishing the supplies and liquor stock with specified quantities of each brand.
 Cubed ice in the bin with the ice scoop placed handle up in the ice.  All necessary garnishes in their proper containers.  Straws, napkins in the napkin holder – organized and in easy reach.  Well liquors, arranged in a specified order, located in a speed rail attached to the ice bin.  Lime mix and Grenadine in the speed rail. q
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 Most frequently used call liquors located at every station in the speed rails.
 Glassware stored in its designated area at each station.
 Tray receptacle nearby.
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ALCOHOLIC BEVERAGES
ALCOHOLIC BEVERAGES
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Each bar should have a standard brand‐by‐brand list of liquors, beers and wines that should be in stock at the bar to begin the working day, with specified quantities of each brand. Beverage must be arranged for efficient use. Bottle beer, wine and champagne must be chilled (38° ‐ 40°F), rotating the stock in the coolers to bring forward the cold bottles from the day before. D ft b
Draft beer should be checked for supply, CO2 pressure, and temperature of keg cooler (36°
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Pourers should be checked for cracks and leaks and replace if necessary. © 2006, Educational Institute
Con’t

SETTING UP THE BAR
LIQUORS / LIQUEURS / CORDIALS
LIQUORS / LIQUEURS / CORDIALS
 WE PROUDLY POUR A PREMIUM WELL
Premium brands offer a better quality product with higher consumer recognition. A premium well will also reduce the number of line items in our liquor inventory by having only two tiers of product: premium well and premium call. PEMIUM WELL
PEMIUM WELL
PREMIUM CALL
PREMIUM CALL
Smirnoff
Seagrams Gin
Bacardi Silver
Jim Beam
Seagrams Seven Crown
Cuervo Gold
Grey Goose Liqueurs:
Tanqueray Jagermeister
Captain Morgan Baileys Irish Cream Jack Daniels Kahlua
Crown Royal Amaretto
Hennessy VS Cognac Southern Comfort
Chivas Regal
Makers Mark
Patron Silver
© 2006, Educational Institute
Con’t

SETTING UP THE BAR
LIQUORS / LIQUEURS / CORDIALS
LIQUORS / LIQUEURS / CORDIALS
* The speed rail at each station must be checked to be sure there is a starting supply in every bottle. The speed rack is designed for convenience. The speed rail or speed rack is a bottle width rack for liquor bottles that attaches to the apron of the under bar. Well liquors are placed here for the “speed” it offers the bartender. Most b t d
bartenders arrange their stations with the bottles in a certain order according to frequency of use. They know th i t ti
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where each one is and the can reach the right bottle with speed and accuracy. 
Below is showed the industry standard speed rack set‐up in order. Example of Speed Rack Set‐Up RUM VODKA GIN BRANDY WHISKEY SCOTCH BOURBON TEQUILA
© 2006, Educational Institute
SETTING UP THE BAR
Con’t

Beer
Catering requires only a limited selection of available beers. Recommendation is no more than 6 brands total. These should i
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include:  2‐3 Domestic Brands to include Light Beer options
 1‐2 Craft Beers (e.g. Sam Adams, Fat Tire, etc.)
 2 Imports
Tips you can use:
Many factors play into the proper way to serve a perfect glass of beer: the condition of the glass, the way the beer is poured and the temperature of the beer
is poured, and the temperature of the beer. 
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All beer should be kept cool and used promptly. • Cans and bottles will stay fresh when stored between 40° ‐ 70°F while unpasteurized beers should be refrigerated at all times. • Draught beer must be kept cold from distributor to the taps, and a refrigerated beer cooler or beer box.
Always rotate your stock to avoid outdated product. The draft system includes one or more kegs of beer, CO2, taps, lines from the CO2 to the kegs and from the kegs to the taps, and a refrigerated beer cooler or beer box. The right amount of CO2 pressure is critical with draught beer. Too much and the beer becomes over carbonated and g
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foams excessively. Too little pressure has the same effect. The correct pressure is different for every setup since it depends on many variables, from the diameter of the hose and the length of the run to the temperature of the beer and the height of the tap. Your local distributor has employees who have been trained specifically on draft systems and will be able to help the pressurization of the beer cooler. Beer lines should be cleaned monthly at a minimum. Faucets should be thoroughly cleaned every two weeks. A pitcher of warm water should be poured down the beer drains every night. © 2006, Educational Institute
SETTING UP THE BAR
Con’t

Beer
Serving Draught Beer
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The glass must be “beer clean”: grease free, film free, and lint free. Using the proper techniques for pouring will deliver a beautiful glass of beer with a good head
Using the proper techniques for pouring will deliver a beautiful glass of beer with a good head.
•
A good head is a collar of firm, dense foam reaching slightly above the top of the glass, ½ to 1 inch thick. Follow these steps to pour a perfect beer: • Hold the glass at a 45 angle about an inch below the tap and open the tap all the way. A partially opened tap will cause the beer to foam. • When the glass is about half full, straighten it upright and let the beer pour down the middle of the glass with the tap completely open. • When the head has risen slightly over the rim of the glass, close the tap. g y
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 Notice that the whole procedure is one continuous motion from beginning to end, not little spurts. TROUBLE SHOOTING DRAUGHT BEER is shown following page: h
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SETTING UP THE BAR
Con’t

TROUBLE SHOOTING DRAUGHT BEER
TROUBLE
CAUSES
FLAT BEER
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Greasy glasses
Beer drawn too soon before serving
Pressure : too low, leaky pressure line, sluggish regulator
Obstruction in lines
Obstruction in lines
Loose connections
Long exposure to air (instead of carbon dioxide)
WILD BEER
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Beer drawn improperly
Too much pressure, faulty pressure valve
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Beer to warm in kegs or line
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Lines: too long, poorly insulated, kinked or twisted CLOUDY BEER
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Beer too warm at some time (storeroom or delivery)
Beer frozen at some time
Beer too cold
Defective valves at keg
Old beer
Lines : dirty, hot spots, poor condition
BAD TASTE
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Keg too warm
Glasses: not beer – clean
Dirty lines, dirty faucets
Failure to flush beer lines
Bad air in lines
Unsanitary conditions at the bar
UNSTABLE HEAD
UNSTABLE HEAD




Beer drawn incorrectlyy
Glasses not beer‐clean
Too short a collar
Flat beer causes
© 2006, Educational Institute
Con’t
SETTING UP THE BAR
Kiwi Martini
Kiwi Martini
2.
GARNISHES
Garnishes add both taste and eye appeal and when done properly, leave the guest with a lasting impression of quality. Use your imagination to create new and fun garnishes, especially for frozen drinks. All standardized recipes for alcoholic beverages should list an accompanying garnish if one applies. Lemons: The best lemons are medium in size, with the medium‐thick skin. A good size lemon is a 165 count (165 lemons to a case). To increase the juice yield of a lemon, soak it in warm water and roll it back and forth on a hard surface while exerting pressure with your hand. h d f
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•
•
Lemon Wedges are used for appearance and for squeezing juice into individual drinks. Lemon Twists are used for the flavoring of the rind; they are gently twisted to bring
the oil of the lemon to the surface of the peel. Limes:
Limes: The best limes are a deep green and seedless and on the small to medium size. A good size of lime is a 54 count (54 limes to a case). To cut a lime wedge, cut the lime across the short way and then quarter each remaining half. To serve, rum the wedge around the rim of the glass, squeezing gently, and drop it into the drink. Oranges: Navel oranges are ideal because they are seedless. A case count of 80 gives you a good size to make orange slices and wheels. g
© 2006, Educational Institute
SETTING UP THE BAR
2.
GARNISHES ‐ continued‐
Maraschino Cherries: These items need no special preparation as they come in cans or jars. These garnishes are removed from their juices, set up in a condiment tray and kept moist until it is time to start to serve. Covering these items with a damp towel until serving will keep them from drying out.
Also they add little flavor when dropped into a drink, most people prefer to pull the cherries out by their stems and eat them as well. Because of this, buy maraschino cherries with stems attached if possible. Be aware that green maraschino cherries carry a very strong, very different, and very minty flavor while red maraschino cherries are sweet and tasty. Olives: The traditional martini garnish, green olives should be served without pimentos (the little red thing sometimes found in green olives) and served skewered on a toothpick, plastic sword, or martini skewer and placed in the drink. Although some drinks specifically call for black olives, if the recipe doesn’t specify what color olive to use then a green olive is appropriate. Celery Stalks: The traditional decoration of a Bloody Mary, you should cut as little as possible from the celery, leaving the leafy end above the level of the liquid while also leaving as much of the celery as possible to be chewed on by the drinker
by the drinker. . © 2006, Educational Institute
COCKTIAL GARNISHES
Wild Hibiscus flower, cherry and chopstick
Garnish served in an Adam & Eve Martini
Cucumber Slice Skewer served in a Saketini
A li
lime peell "twist"
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ih
adds an elegant touch to this Martini
Garnish with Edible Flower
© 2006, Educational Institute
SETTING UP THE BAR
Con’t
3. JUICES AND MIXES
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Setting up juices and mixes is a matter of checking supplies, tasting leftover supplies for freshness, and j i
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arranging them for efficiency and speed. All should be refrigerated. If juices are purchased by the can, they must be transferred to a clean plastic or glass container once they are opened. Standard juices to keep on hand are: •
Orange
g
•
Cranberry
•
Grapefruit
•
Pineapple
Recommended brand for premium cocktail mixes: •
Grenadine
•
Lime Juice
•
Margarita
•
Mia Tai
•
Non‐Alcoholic
Non
Alcoholic Triple Sec
Triple Sec
•
Pina‐Colada
•
Raspberry
•
Spicy Bloody Mary
•
Strawberry
•
Sweet and Sour
•
Tom Collins
Several standard items should be on the soda gun:
•
7‐up Cola / Diet Cola
Cola / Diet Cola
•
•
Tonic / Ginger Ale
•
Club Soda
•
Milk and Cream © 2006, Educational Institute
SETTING UP THE BAR
Con’t
4.
CONDIMENTS
Condiments are used at the bar to add a special flavor or enhance the total flavor The most common
Condiments are used at the bar to add a special flavor or enhance the total flavor. The most common condiments used at the bar are: Tabasco – liquid hot pepper: •
Worcestershire sauce – used to season some versions of Bloody Marys
•
Coarse salt – to rim margarita glasses
•
Sugar – to rim glasses Salt and Pepper
Ice: •
The ice bin should be filled with fresh ice with clean just prior to opening. Clean ice scoops should be ready in the bins. •
Ice is a consumable food product and must be handle with care Below listed are several “Don’ts”
Ice is a consumable food product and must be handle with care. Below listed are several Don ts to keep your ice to keep your ice
clean and fresh: a. Never touch ice with the hands. Use a scoop to fill a glass. b. Never use a glass as a scoop. If a glass should break in the ice bin, immediately empty the ice bin and wash it out. c. Never put anything in the ice bin to cool –
N
t
thi i th i bi t
l no wine bottle, no warm glass. It may transmit dirt and germs. It i b ttl
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could also damage the warm glass. d. Do not position condiment trays over ice bins. Something could fall in. e. Never reuse ice. Throw out all ice from used glasses. Start each drink with fresh ice in a fresh glass. If the customer insists on using the same glass, put fresh ice in the glass away from the ice bin, taking care not to touch the scoop to the glass. This will avoid the problem of cross‐contamination. h h
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f. Do not use ice scoops for anything other than ice. 5.
ACCESSORIES
Accessories for garnishing
•
Picks may be either colored plastic type of round wood toothpicks They are used to spear the olives and cherries or
Picks may be either colored plastic type of round wood toothpicks. They are used to spear the olives and cherries or to make garnish combinations. •
Straws are useful in two lengths: the 5‐inch for drinks in a rocks glass and the 8‐inch length for highballs and Collin‐
sized drinks. © 2006, Educational Institute
BAR EQUIPMENT
The right equipment in the right places will maximize potential profits and simplify the bartender’s job. An effective layout requires the bartender to move as little as possible and this will allow them to meet the peak production hours with minimal labor. The configuration of each work station should be consistent ‐ the flow, the relationship of the glass to the ice chest, the beer tower and soda gun ‐ all should be in the same location. Equipment and layout should be reviewed with the design architect and engineers to account for plumbing and electrical needs.
account for plumbing and electrical needs. A bar sink is one of pieces of bar equipment that you absolutely need to have. A bar sink is a huge help to a bartender in helping not only keep the drinks flowing but keeping the back bar clean and presentable. The sink with drain is usually a single piece of equipment placed near a bartender station or between two i l i
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stations, one compartment is for washing, one of rinsing, and one for sanitizing. If a four compartment sink the forth compartment is usually uses as a waste dump by placing netting in the bottom to catch the debris from used glasses. Glass brushes stand up in the soapy water of the wash sink. Using a motorized model, the bartender places a glass over a brush and presses a button to make the bristles spin. With hand model, the bartender twists the glass around and between the brushes to clean the inside and rim. The glass then goes into
Rinse Sink
© 2006, Educational Institute
Sanitizing Solution
The drain board, upside down to air‐
dry. Con’t
BAR EQUIPMENT
Icemakers are probably the most important piece of back bar equipment as a cocktail b
bar could not run without ice. There are several factors to be considered when ld t
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selection an ice machine: the size and shape of the ice cube and the overall production of the machine. Small, round cubes are preferred. The size icemaker you need (expressed in pounds of ice produced over a 24 hour period) can be determined by multiplying the peak average customer count by 3.6 pounds of ice (the per person consumption industry average for bars and nightclubs).
pounds of ice (the per person consumption industry average for bars and nightclubs). For example: Bar A averages 225 guests per night during their peak periods. 3.6 lb × 225 guests = 810 pounds. The recommended size of the icemaker would be one that can produce at least 810 pounds in a 24‐hour period. A jigger measures ounces
A
jigger measures ounces or fractions of ounces. There are two types of jigger. The or fractions of ounces There are two types of jigger The
double ended, stainless stall has a small cup on one end and a larger cup on the other. The one that is recommended is the one‐ounce / ½ ounce jigger. The second type of jigger is a clear, heavy, glass and is often referred to as a shot glass. A pourer is a device that fits into the neck of a beverage bottle. It is constructed so A
pourer is a device that fits into the neck of a beverage bottle It is constructed so
that the speed of the pour can be controlled. A pourer is used on every opened liquor bottle at the bar. Pourers come in many varieties: slow, fast, plastic, stainless steel, and measured. The recommended pourer is the Posi‐pourer. It is a measured pourer that controls the liquor poured and cuts off automatically when a preset amount is reached. The 1 ounce pour is recommended.
amount is reached. The 1 ounce pour is recommended. A mixing glass is a heavy glass container in which drink ingredients are stirred together with ice. It is usually 16‐17 ounces and is heat treated and chip proof. © 2006, Educational Institute
Con’t
BAR EQUIPMENT
A bar strainer keeps ice from going into the glass when the drink is poured out of the mixing glass. A bar spoon is a shallow, stainless steel spoon having a long handle. A bar spoon is typically 10 or 11 inches long and is used for stirring drinks either in a drink glass or a mixing glass. An Ice Scoop is used to scoop ice out of the ice bin and into the drink glass. A good standard size is 6‐8 ounces which makes it easy to get just the right amount of ice with one swift scoop NEVER USE A GLASS TO SCOOP ICE OUT OF THE ICE BIN
with one swift scoop. NEVER USE A GLASS TO SCOOP ICE OUT OF THE ICE BIN. A ice tong is used to place ices in the glass if only a few pieces of ice are needed for a drink. NEVER TOUCH ICE WITH YOUR HANDS. © 2006, Educational Institute
Con’t
BAR EQUIPMENT
Portable Bar
Portable Bar is capable of handling Banquet Bar set‐up wherever your client wants and needs. Portable bar is designed to accommodate pre‐mix or post‐mix soda system, speed rail, waste‐water bin, and standard insulated ice bin. © 2006, Educational Institute
BEER GLASS
BAR EQUIPMENT ‐ GLASSWARE
Pint: A standard, all‐purpose beer glass with slightly tapered walls. Used primarily for English‐ and American‐
style lagers and ales ranging from light y
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lagers to imperial stouts. Pint glasses come in two sizes: Imperial 20 ounce (570 mL) or US 16 ounce (470 mL) pints
Pilsener: A long, narrow glasses with walls that taper towards the base. Used to consolidate volatiles and support delicate heads of pilseners and other lagers
Weizen: A large, curvaceous glass, bulbous near the mouth to support and showcase the heads of weizens and other wheat beers. © 2006, Educational Institute
Chalice or goblet: A wide‐mouthed, Chalice
or goblet: A wide mouthed
bowl‐like, stemmed glass, often with metal linings. Like tulip glasses, they are often etched to stimulate carbonation. Chalices may be substituted with an y
oversize red wine glass. Tulip: A bulbous glass with a trumpeted mouth and short stem used to capture aromas and support large heads of artisanal Belgian ales. They are ideal for swirling beer to release volatiles. Many have etchings on the bottom of the inside of the glass to stimulate carbonation, aiding in head retention. A tulip glass may be substituted with an oversize snifter
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Seidel: A German‐style mug, often of great volume, with handles and thick walls to help maintain a cool temperature. An earthenware, ceramic, or metal version is called a stein. BAR EQUIPMENT ‐ GLASSWARE
Brandy Snifter/Balloon
Similar to a wine glass, the brandy glass has a shorter stem and a wider bowl. The purpose is opposite of the wine glass — the brandy glass is designed to be cupped in the hand to warm the brandy
COCKTAIL GLASSES
Cocktail Glass (Martini)
© 2006, Educational Institute
Cocktail Glass (Cosmopolitan)
Hurricane Glass
Margarita Glass (Saucer)
Margarita Glass (Welled)
Poco Grande
Chimney or Zombie Glass
BAR EQUIPMENT ‐ GLASSWARE
COCKTAIL GLASSES
Collins glasses are straight‐sided narrow glasses, traditionally wrought of frosted glass, primarily designed for long drinks (namely the fizz and Collins family of drinks), and typically holding around 10 fl oz (300 mL) each.
Highball glasses are tall, 8 or 9 fl oz (240 or 270 mL) glasses designed to hold highball drinks —
iced drinks containing liquor along with water and/or a carbonated mixer. Highball glasses may in some parts also be known as a cooler or a slim jim.
Highball Glass (Footed)
Highball Glass (Tumbler)
Liqueur
Cordial Glass
© 2006, Educational Institute
Pint
Cordial Glass (Footed)
Irish Coffee Glass (Footed)
Irish Coffee Glass (Mug)
Pint Glass (Mixing)
(
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Pint Glass (Pub)
(
)
BAR EQUIPMENT ‐ GLASSWARE
Rocks/Old Fashioned
Usuallyy used for whiskeys
y and ggin. Some also use them for bourbon and scotch. A perfect
p
rocks gglass has a pperfect round bottom,, and
when the ice is dropped from the correct height a "ting" can be heard. Rocks glasses got their name as most of these drinks are served
"on the rocks" or over ice.
Old Fashioned Glass
Sherry
Sherry Glass
Small, narrow stemmed glasses with ,
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a wider rim than a cordial glass. Holds 2 ounces (60 mL). Ideal for liqueurs and aperitifs
© 2006, Educational Institute
Rocks Glass (Standard)
Rocks Glass (Double)
Rocks Glass (Footed)
Shot Glasses
A shot glass is a small glass that holds approximately 1.5 oz (45 mL), made for drinks intended to be consumed in one quaff. Shots are also used as volume measurements in q
cocktail and espresso recipes. A jigger is a metal, hourglass‐shaped measure; the larger cup of the jigger measures one shot, and the smaller, one ounce (30 mL). The shooter or double‐shot is the shot glass's larger cousin, and holds three ounces (90 mL).
WINE
BAR EQUIPMENT ‐ GLASSWARE
Although wine glasses can be found in a variety of shapes and sizes, they all consist of three primary elements: the bowl, the stem
and the base. The base and stem serve to weight the glass and provide support for the bowl. Wine glasses are stemmed so the drinker's hand does not warm the bowl and thus the drink. The bowl is the primary distinguishing factor of wine glasses. Different wines are best served in a specific style of glass so as to best release the aromas and flavors of the wine.
Wine Glass (Red)
Burgundy
Wine Glass (Grande)
Bordeaux
Wine Glass (White)
Chardonnay
Flute Glass
Champagne Flute
A decanter is vessel that is used to hold the decantation of a liquid such as wine which may contain sediment. Decanters are normally
uses as serving vessels for wine. Decanters are vary in shape and designs. © 2006, Educational Institute
BAR EQUIPMENT ‐ GLASSWARE
ADDITIONAL GLASSWARE
Beverage Glass (Tumbler)
Cooler Glass (Faceted)
Cooler Glass (Tumbler)
Goblet Glass (Banquet)
Goblet Glass (Teardrop)
Iced Tea Glass (Double Bulge)
Iced Tea Glass (Footed)
Pitcher (Beer)
© 2006, Educational Institute
BAR SANITATION

1.
2.
Everyone should understand the importance of strict sanitation practices in the bar. Many communicable Everyone
should understand the importance of strict sanitation practices in the bar Many communicable
diseases, such as infectious hepatitis, influenza, tuberculosis, and the common cold, can be transmitted when good bar sanitation is not observed. Personal cleanliness and good working habits are vital to the operation. Bartenders should be clean and well groomed with fresh, clean uniforms at the beginning of each shift. Consumption of food and the use g
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of tobacco products are not permitted behind the bar or in the bar supplies storage area. These activities should be restricted the break areas or other approved locations. Keep your hands clean. Glassware and utensils should be washed as soon as possible after use. Facilities that do not have ware washing machines may use a three‐compartment sink to wash items. Follow these steps for washing and sanitizing all glassware, utensils, and equipment. Step 1: Rinse, scrape, or soak all items before washing.
Step 2: Wash items in the first sink in detergent solution at 110° ‐ 120°F. Brushing the glass thoroughly is particularly important paying special attention to the rim to remove all traces of lipstick
important, paying special attention to the rim to remove all traces of lipstick. Step 3: Rinse water is in the middle sink and should be 120°F. Change the rinse water when it becomes sudsy or cloudy water. Step 4: Sanitize in the third sink. Use the correct amount of sanitizer per gallon of water. Use too much and it will linger on the glass; too little and it won’t do the job. Glasses should be submerged for at least 60 seconds. The sanitizing solution should be changed if it becomes cloudy
solution should be changed if it becomes cloudy. Step 5: Air‐dry by inverting them on a clean, deep corrugated drain board, a wire rack, or thick plastic netting. Air‐drying avoids recontamination by fingers or towels. 3.
4.
Clean the soda gun nozzle along with the holster that it sits in. Do not stack glassware. Stacking glasses may be space efficient, but it does not allow air to circulate inside the glass. Stacking can also cause glasses to chip or break. © 2006, Educational Institute
Con’t
BAR SANITATION
5
5.
Practice proper glass handling techniques. Hold glassware by the middle, bottom or stem. Touching the Practice
proper glass handling techniques Hold glassware by the middle bottom or stem Touching the
top half of a glass can contaminate it with bacteria and cause illness. Fingers should never touch the inside of the glass, nor the outside of the glass below the rim as far downs as the lips may touch it. This rule holds whether the glasses are clean or dirty. 6.
Maintain proper cooling temperatures. Thermometers must be placed conspicuously in all coolers and refrigerators. An undetected rise in temperature may cause bacteria to breed and cause an outbreak of food‐borne illness. 7.
Keep floor drains clean. Floor drains are a necessary evil, but when they are filthy, they are also an ideal breeding ground for bacteria and a source or odors. 8.
Drain standing water in coolers. Condensation trays at the bottom of coolers and refrigerators pool stagnant water; perfect growing conditions for bacteria. 9.
Use plastic or metal scoops or tongs to get ice. Never use a glass to scoop ice. It might chip or break in the ice. Do not use bare hands to scoop ice. Ice is considered a food substance and should be treated as such. Store the ice scoop in a secure spot, not in the ice bin. 10. Post a comprehensive cleaning schedule. This schedule should list the equipment or area to be cleaned, how it is to be cleaned, how often it should be cleaned and who is responsible for cleaning it. Let the bartender know what they are expected to clean each shift When it is in writing and posted at the bar
bartender know what they are expected to clean each shift. When it is in writing and posted at the bar, bartenders have no excuse for not completing their assigned tasks. © 2006, Educational Institute
BAR SANITATION
Con’t
Portable Bar Sanitation
All sanitation rules/ regulations apply to operate Portable Bar as well. After finishing the function, the bartender should take following actions to clean the portable bar:

Bar Top:
Remove everything from bar top and wipe down surface with a damp cloth.
Transfer it at the storage area or where should be located.

Liquor:

Soda Guns:

Accessories:


Juices/Mixes:
Garnishes:


Glasses:
Ice:
Remove and soak all pourers (about 10 minutes), dry and return to bottles.
Wipe each bottle with a damp cloth to remove any spills.
Return bottles to lockable storage and lock.
Clean soda gun and ring that holds it.
Remove nozzle parts and wash
wash, rinse and sanitize
sanitize.
Wipe down the flex hose with a damp cloth.
Wash, rinse and sanitize blenders, mixers, mixing glasses, shakers, strainers, jiggers, bar
spoons, openers, scoops, and tongs.
Leave them upended to air dry.
Put up all perishables (cream, juices). Juices should be put in covered, plastic containers.
Cut lemons and limes put in covered container (up to 24 hours); add 7-up or Collins mix to
keep moist.
Discard any cut oranges and whole fruits put in refrigerator.
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container, covered with own jjuices and lid closed.
Cherries and olives returned to original
Wash, rinse and sanitize used glasses and take them back to the storage area.
Scoop out all ice into a bucket or sink.
Run hot water into the bin to melt the ice.
Wash out any remaining debris left in the ice bin.
R
Remove
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debris
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ith a ttowel.l
With a clean towel, scour the walls and bottom of bin.
If bin has a cold plate for a dispensing system, clean thoroughly under and around it.
© 2006, Educational Institute
BREAKAGE AND SPOILAGE

In the event that Breakage and Spoilage is found in the storage, kitchen, or bar area, DA Form 4080 (Transfers Between Activities) or FoodTrak Transfer between Activities will be used to notify CAO. 
In the case of broken or spoiled storeroom stocks, an audit trail must be established. The bin cards must be adjusted indicating the amounts broken or spoiled and a DA Form 4080 initiated. 
Beverage items thought to be spoiled will be inspected by management. Fund managers will recommend the destruction of spoiled prepared products and a designated authority will authorize the write off The
the destruction of spoiled prepared products and a designated authority will authorize the write‐off. The value of these items will be transferred from the COGS account to the Spoilage and Breakage account. 
Management must ensure that all breakage and spoilage is discarded the day it is written off. 
Quality Control of Garnishes
A good garnish increases the overall appeal of a drink. A garnish should be vivid in color and fresh in appearance with no visible signs of age or deterioration. 1.
2.
Cutting Fruit
 Always wash fruit in cold water before cutting.  Always use a clean cutting board.  Use a clean, sharp knife. Stocking
 Only stock enough fruit for any given 2‐hour period (both at the point and service wells). © 2006, Educational Institute
Con’t
BREAKAGE AND SPOILAGE

Quality Control of Garnishes ‐ continued ‐
3.
Storage
 Always store garnishes refrigerated, covered, and labeled.  Do not store old garnishes on top of new garnishes.  When storing citrus garnishes, which have been stocked, rinse them with soda or water, and drain before coverage and refrigerating.  Cherries, olives, and cocktail onions should be stocked and stored in their own juice.  Cut celery should be stored in water to retain crispiness, and stocked on the station in ice water. 4.
Waste / Quality Control  The most effective way to control garnish waste is to use accurate pars. Manager should establish par levels for Th
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each garnishes depend on business volume and demonstrate where pars are recorded and how to use them.  Quality control is everyone’s responsibility. Garnish quality must be judged each time a garnish is stocked, stored, or used. 5.
24‐Hour Garnish Cycle
 Using a 24‐hour garnish cycle ensures garnish freshness. To begin this cycle, assume that when the bartender begins to cut garnishes, no fruit is left from the previous day. © 2006, Educational Institute
BEVERAGE CONTROLS
 Controlling is the management process of comparing actual performance with established standards and, when necessary, taking corrective action to bring performance up to standards.  Bar control systems involve establishing and maintaining standards for; 1) Cash Controls, 2) Sales accountability and beverage inventories control, and 3) physical security. It is management’s responsibility to establish the systems of control. Well Designed Bar Control System
M i ii
Maximizing
Proper Training Program for Employees
* Guest Satisfaction
* Organizational Profitability Monitoring Taking corrective actions
© 2006, Educational Institute
Con’t

BEVERAGE CONTROLS
Beverage controls are divided into three categories:
Beverage controls are divided into three categories: a.
b.
c.

Cash Controls
Sales accountability and beverage inventories. Physical Security.
CASH CONTROLS Cash controls ensure that all cash assets are protected from loss through carelessness and dishonesty. The following steps can ensure a smooth auditable flow between change funds, cash receipts and related documents. a. At the beginning of the shift the bartender should:
1) Pick up and sign for the change fund. (DA Form 4082 – Daily Cashier’s Record prepared in duplicate.)
2) If guest checks, or any other pre‐numbered form, are issued to the bartender, these will be signed for on the DA form 4082.
b. During the work shift the bartender should:
1)) Ring in all sales individually at the time of purchase. g
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2) Collect the cash.
3) Make change.
4) Provide receipts if required. c. At the end of the work shift the bartender should:
1) Remove the cash from the register and leave the register drawer open.
2) Count cash in the presence of the manager or cashier, in the cashier’s cage or manager’s office.
3) Complete the DA Form 4082.
4) Ensure that any errors are properly documented. d. At the end of the work shift the manager should:
At the end of the work shift the manager should:
1) Take a register reading.
2) Batch out credit card machine.
3) Verify cash count. © 2006, Educational Institute
Con’t

BEVERAGE CONTROLS
SALES ACCOUNTABILITY AND BAR INVENTORIES
1.
Bar sales accountability controls permit management to monitor each bartender’s effectiveness in maintaining established standards. bli h d
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2.
Bar inventory usage figures determine cost of product consumed. The dollar difference between expected sales and actual sales in considered overage or shortage.  Beg Inv + Issues In – Transfers Out – End Inv = Actual Product Consumed
 Actual Product Consumed x Actual Selling Prices = Potential Beverage Sales  Potential beverage sales are the sales amount, which should have been earned according to the actual consumption during the period in question. In order to calculate the actual consumption, the inventory is taken at the beginning and at the end of the period question.  For each beverage item the standard sales value is calculate from the periodic beverage consumption g
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volume and then the total potential beverage sales value should be compare against the actual beverage sales amount. If the different between the actual sales and the potential sales is large, the reason for the variance should be investigated. 3.
Each bar should be considered as a separate operation with its own sales accountability. No bartender will share an Each
bar should be considered as a separate operation with its own sales accountability. No bartender will share an
inventory or a cash drawer with another bartender. 4.
Maximum allowable variance for alcoholic beverage service is 2%. 5
5.
Bar Sales Accountability Forms can be designed by the local activities. Sample of Bar Sales Accountability Forms are B
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showed at Annex B. © 2006, Educational Institute
Con’t

BEVERAGE CONTROLS
PHYSICAL SECURITY
1.
2.
Bar beverages and supplies should be stored under lock and key. The keys to the bar areas should be controlled through the use of a key control log and accessible only by authorized employees. through
the use of a key control log and accessible only by authorized employees.
A perpetual inventory is maintained for sensitive and high dollar value items. This includes all beer, wine and liquor items. A physical inventory is performed daily. Inventory Control
 A physical inventory is performed daily for each bar. A h i li
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 DA Form 1991 (Stock Record Card) or an approved mechanized system (Food Trak) will be used to maintain perpetual inventory stock records.  Inventory documents are posted daily to reflect opening inventory, transfers in and out, and ending inventory.  Quantities sold are reconciled with the cashier’s scatter sheet, or summary of sales recorded for that cashier.  Variations are explained in writing.  The acceptable inventory turnover rate for food and beverage is 1 to 1. This measures the efficiency of inventory control. A ratio of 1 to 1 means that the entire inventory is turned over once within the month. High inventories unnecessarily tie up operating funds, because excessive storage costs make monthly inventories
inventories unnecessarily tie up operating funds, because excessive storage costs make monthly inventories more difficult and may result in stock becoming outdated.  Inventory Turn Over Ratio = Cost of Goods Sold Average Inventory
Average Inventory = Beginning Inventory + Ending Inventory
2
© 2006, Educational Institute
Con’t
BEVERAGE CONTROLS
General Beverage Control Standards
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Products will be secured in a designated area under strict key control.
Only those person designated by the Management are permitted access to storerooms. y
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All beverage department storerooms are to be re‐keyed once a year. Inventory must be accounted for via a Perpetual Inventory System. Have a process in place to permit the banquet department to transfer back excess product to the central storeroom. All spirit products issued must include a color‐coded numbered/period sticker. Each color must represent a specific location. location
Alternative method of calculating inventories and costing is the 1/10th point system. When issuing alcoholic beverages, a complete requisition form will be provided to the person issuing the product. A Potential Revenue Form is used in banquets when issuing product to individual banquet bars. A separate form must be prepared for each bar and bartender. A Beverage Requisition Form will be used for each bar, showing the original issue, additional issues and returns and any other information needed to determine the quantity sold of each item. The requisition form must be signed by the issuing person and the receiving person. Retain requisitions for a minimum of 2 years. A the end of each event, each bartender conducts physical inventory for responsible bar and turn it to Banquet Captain or Banquet Manager. A record of the unit selling price, extension of each item and the total of the requisitions will be transferred to a banquet guest check. The Banquet Captain or Banquet Manager will complete the consumption portion of the form and extend the potential sales and cost columns. At this time the product must be secured in the appropriate storeroom area. For all events, any pertinent information such as “larger attendance than expected”. Etc., will be noted on the requisition that is returned to the banquet office and noted on the captain’s report. Beverage requisitions are attached to the copy of the BEO and kept on file. © 2006, Educational Institute
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Banquet Beverage Control
BANQUET BAR ISSUE and RECONCILIATION
The most common reason for out of balances in the storeroom is due to products being issued to The
most common reason for out of balances in the storeroom is due to products being issued to
banquets, during a function and not being recorded on a requisition. Care must be taken to ensure that any product that is removed be documented. 
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The correct method of calculating and posting banquet beverage revenue is to base the figure using a The
correct method of calculating and posting banquet beverage revenue is to base the figure using a
potential revenue calculation. The potential banquet beverage revenue is the revenue which should be posted for all banquet beverage events, regardless if it is a cash bar, hosted bar, or package bar. p
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The calculate potential revenue for cash or hosted bars, the potential revenue form should be used. The same form serves as the banquet bar requisition and is also used to determine cost of sales percentage for all bars. Care must be taken to ensure that each club uses updated cost and potential figures. The Beverage Inventory Form at Appendix B shows how to calculate “Potential Revenue”.
1.
Requisition and return procedures: 
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Prior to the function, the requisition portion of the form will be filled out by the banquet captain and pulled as directed for each bar. The banquet captain will issue the product to the bartender based on the Banquet Event Order (BEO) and retain the forms in the beverage room. © 2006, Educational Institute
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Banquet Beverage Control
b. The requisition should be included following information: 
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Name and date of function
Service station (if more than one temporary dispensing bar is setup)
Event order number
Event order number
Reference and description of items issued to each station
Unit of measure of items served
Quantity issued to each bar and any subsequent issue after the initial setup.
Quantity returned by each station at the end of the event.
Net quantity consumed by the event (issue – return) (a)
Unit selling price of each times (b)
Actual sales (a x b)
Unit cost to be filled by the Cost Controller ©
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Total Cost (a x c )
)
Unit potential sales : the potential revenue of the item if sold at the full selling price (d)
Total potential sales (a x d )
c At the end of the function, all unused products are returned to the storeroom, being careful to keep c. At the end of the function all unused products are returned to the storeroom being careful to keep
multiple bars separate. The banquet captain complete the consumption portion of the form and extend the potential sales and cost columns. The bartender must sign the issuing and returning of the beverages. The Banquet Captain will prepare the beverage sales records and an invoice accordingly to the Catering Manager. d. Physical inventory is secured. © 2006, Educational Institute
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Banquet Beverage Control
2. The Cost Controller (F&B Controller) will be review the actual sales calculation of the report sent from the banquet bar, enter the cost of each item and calculate total cost as well as the potential sale amount. The difference between the calculated potential sales amount and the actual sales is used to adjust the banquet bar’ss potential sales amount. The cost is compare against the banquet potential cost. banquet bar
potential sales amount The cost is compare against the banquet potential cost
3. For open bars (flat rate banquet), it is used as reference information when establishing the future selling price. 4.
If there is a large difference between the potential beverage sales and actual beverage sales, the cause for the difference should be investigated. 5
5.
The banquet manager should track the potential beverage information on a period basis, using the The
banquet manager should track the potential beverage information on a period basis using the
attached summary sheet as a goal, the actual revenue and potential revenue should be identical. Actual cost and potential cost as a percent should be within ½ % variance. 6.
Banquets are affected by the type of events such as wedding receptions and cocktail parties. Accordingly, Banquets
are affected by the type of events such as wedding receptions and cocktail parties. Accordingly,
monthly banquet target beverage cost should be determined by referring to the previous year’s actual beverage cost result and the tendency indicated by the menu sales analysis. © 2006, Educational Institute
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Banquet Beverage Control
Bartender
• Set‐up the Banquet bar based on BEO
• Serving customers based on “Standards Recipes” for beverages. • Taking beginning and ending inventory with the person who are responsible for Banquet Bar. Banquet
Banquet Manager
• Monitoring bar set‐up and service to customers. • Taking inventory with Bartender.
• Calculating the net consumed amount and actual sales. g
• Preparing the beverage sales records and an invoice accordingly. Cost Controller
• Reviewing the actual sales calculation of the report.
• Entering the cost of each item.
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• Calculating the total cost and the potential sale amount. • Investigating the cause if there is a large difference between the potential beverage sales and actual beverage sales. Catering Manager • Reviewing and analyzing the reports. • Taking any necessary actions such as adjusting selling price, determining beverage cost for banquet department etc. © 2006, Educational Institute
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Banquet Beverage Control
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Reconciliation and Billing Procedures
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 A banquet check is created and compared to the potential revenue to show any overages or shortages. The check is included with the catering summary. If the event is a cash bar, the completed potential revenue form is attached to the banquet check
and forwarded to accounting, along with ticket reconciliation or the bar register detail tape.  Read the amount of unused spirits by tenths to obtain the value of the opened bottles. Count Beer by the bottle. For All Types of Bars
 Regardless of the type of cashiering, the following procedures will be followed by management for the control of beverage per each event.  A member of management will inventory each bar before and after the event with a bartender. A member of management will inventory each bar before and after the event with a bartender.
 Calculate the consumption of liquor at the selling price.  Compare the total consumption of liquor at the selling price to the actual cash received or billed amount.  See that all empties and partials are returned to the banquet beverage storeroom or designated area. All empties must be defaced immediately. C hB C
Cash Bar Control l
To ensure accountability for cash receipts are only two approved methods , “Ticket Sales” or “Register Sales”. For Cash Bars using a cash register – only approved cash bar method
Each guest pays for the drink as it is ordered. This type of bar should operate with the same type of controls as your main bar. Each
guest pays for the drink as it is ordered This type of bar should operate with the same type of controls as your main bar
Pouring methods and standards will need to be established. An electronic approved portable cash register is required. 
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A member of the banquet management staff will reset all cash register totals and issue the bartender’s bank. Register function and cash drawer keys are to be moved from the register when being used by the bartender. All cash transactions are immediate and the running of cash tabs is not permitted. The register drawer is kept closed at all times, except for the collection of money or giving change. © 2006, Educational Institute
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Banquet Beverage Control
For Cash Bars using a cash register – only approved cash bar method ‐ continued –
 Cash gratuities are kept separate from the cash register receipts. Tip jars or containers are not placed in view of the guest. Making change from the tip container is not permitted.  At the conclusion of the event, the bartender will remove all the funds from the register, count out the bank and prepare the
deposit from the remaining cash after the bank has been pulled, using the standard deposit envelope.
deposit from the remaining cash after the bank has been pulled, using the standard deposit envelope.  A banquet manager/captain will “z” out the register, removes the detail tape and staple it to the deposit folio. Actual revenues and potential revenues are then logged on the Cash Bar Tracking Form. .
Cash Bars Using Ticket Sales
Ticket controls are needed to ensure proper accountability for cash receipts. It is important that the bartender and cashier
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complete steps five through seven independently. 1.
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General Cashier will retain the bulk supply of cash bar tickets. The general cashier will issue a supply of tickets to the Banquet Captain’s rolls. Security of the ticket rolls is paramount; they are to be secured in a safety deposit box. It is the responsibility of banquets to notify the general cashier, one day out, for any additional supplies of tickets. As cash bar functions are held, a ticket reconciliation form will be forwarded to accounting with banquet checks. It is recommended that tickets be sold in $1 increments for soda, beer, wine and spirits. It is recommended that a ratio of one cashier per 75 attendees be maintained. Tickets are to be color coded for the various drink types. The banquet captain and cashier are to verify the first and last ticket on a ticket reconciliation form, by both printing and
signing their names. It is the responsibility of the sales manager, who is responsible for the function, to setup a cash bar account for each cash bar. This is to be done one day out from the function. At the conclusion of the function, the cashier takes the cash, fewer banks to front desk, prepares drop, which is verified by
the desk clerk, posted, and deposited. Cashier should receive a folio showing cash posted. The bank is returned to and verified by the banquet captain. The banquet captain never performs the cash drop. * This procedure may varies depend on your current operational situation. If you don’t have front desk clerk, you might need to designate a person who are responsible for money drop. © 2006, Educational Institute
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Banquet Beverage Control
Cash Bars Using Ticket Sales ‐ continued –
6.
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The bartender defaces the tickets, as they are received, by a slight tear and retains them in a container behind the bar. The bartender turns the tickets in to the banquet captain at the conclusion of the function. Used tickets are stored in an envelope
and kept on file, in case later research is needed. Used tickets are to be kept under lock and key to prevent reuse. dk
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A banquet check is compared to the potential revenue form, by the banquet captain. The banquet check is included with the banquet summary. The Completed potential revenue form is attached to the banquet check and forwarded to accounting, along with the ticket reconciliation sheet. For Host Bars and Packaged Bars
 The host or hostess pays for all the drinks consumed by the guests at the end of the event.  The price, agreed upon ahead of time, may be per bottle, per drink, or per person. When the price is per bottle, a special par stock is set up just for that function and the amount of liquor consumed is computed by subtracting the ending inventory
stock is set up just for that function and the amount of liquor consumed is computed by subtracting the ending inventory from the par.  If payment is to be made by drink count, then the bartender must use some method determined by management to keep track of the drinks poured. This can provide for loose product control if you are not very careful.  Calculate the beverage potential and compare it to the billing to the guest.
 Variances are to be documented and explained
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© 2006, Educational Institute
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Banquet Beverage Control
Perpetual Inventory System
A perpetual inventory is a method by which a specific items, or brand, is accounted for in the beverage storeroom. Each item or
brand is assigned its own perpetual card or column on a spreadsheet. The information entered on the stock card or spread sheet g
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will show all transactions that affect the quantity balance or the stock status, (how many items remain on the shelf), the unit value, the unit cost, the vendor, the size of the item and where it was issued to. 1. What are the benefits?
 A perpetual inventory is on control point. It works with entire requisition system that enables the operator to disperse, A perpetual inventory is on control point It works with entire requisition system that enables the operator to disperse
cost, track and exercise reasonable control over the beverage inventory.  You can determine product movement, price changes; it provides a mix of sales data and is vital in testing the integrity of the security in the beverage room. When this information is further reconciled with cash receipts, it can help determine points of exposure on the operating floor. 2.
When is a Perpetual Inventory required?  Any time bulk quantities of beverages are stored in an area to be issued for multiple transactions. There areas are the central beverage room, and or banquets, if the banquets department maintains a separate storage area. 3.
Who should be responsible of the record keeping?
 It is recommended that the person maintaining the perpetual inventory books, also be the person responsible for the storeroom. Security of the ledgers is important, as to maintain the integrity of the accounting system.  Generally speaking, the bookkeeping should be limited to one person, as would the accessibility to the inventory itself. © 2006, Educational Institute
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Banquet Beverage Control
Perpetual Inventory System ‐ continued –
4. What method is best for me and what do I need?
 Various methods are available to maintain a perpetual inventory, manual or automated. Regardless of the method, manual or automated, the following principles must remain the same. •
Difference Between Periodic and Perpetual Inventory
Difference Between Periodic and Perpetual Inventory Periodic inventory method calculate ending stock at the end of the accounting period, which could be Month to Date or Year to
Date, while Perpetual inventory system calculates the ending stock on a continuous basis after each transaction (Purchase or Sell). As a best practice, some of the retail companies are using perpetual accounting method to track inventory available in warehouses As
a best practice some of the retail companies are using perpetual accounting method to track inventory available in warehouses
and distribution centers.
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