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Bartender training pdf pdf#
Bartender training pdf full#

Wine Opener Double hinged, compact, durable, and require the minimal amount of force to open a bottle. Wine Chiller Fill with ice to chill white and sparkling wines. This will strain out any large particles like ice or fruit. Hawthorne Strainer The basic strainer of the bar. They can have the lids removed and cleaned easily as they have plastic screw on lids. They are indestructible, easy to clean, and take up minimal space. Store n’ Pour These come in several sizes and can be used for prep items and juices. Resist the urge to put these all over the bar they should be at the well and nowhere else. Spill (bar) Mat Setup over the bar well these are used to catch spills. These should be in place on all high use liquor bottles. Speed Spout Designed to quickly pour liquor and help keep fruit flies out.

Shakers should have a tight fitting lid do not use metal lids, as metal contracts when cold and the lid will get stuck. 6 Shaker Stainless steel containers used to shake or stir cocktails and shooters. and may not be reproduced without the proper written authorization. These documents are the property of FAMOSO INC. Bartender Training Guide V1 _ FAMOSO INC. Not only is it smart to use, the law states you must pour cocktails using a measuring device.

Shot Glass -‐ Jigger The essential bar tool, it can measure 1oz and 2oz pours. Ice Scoop Self-‐explanatory? Always use an ice scoop, never scoop ice with glasses Muddler A blunt wooden object designed to crush fruit and extract juices, and press herbs to extract flavours. Quat sanitizer has excellent germ kill ability, low toxicity and corrosivity, it has no odor and is safe to use on almost all surfaces. Cutting boards need to be cleaned and sanitized before and after every use Cloth & Spray Bottle Used to clean and sanitize the bar, spray bottles are filled with Quat sanitizer and water. Always remember to put a damp cloth underneath to stop it from sliding. Always ensure they are properly washed Cutting Board Used when cutting garnishes and doing bar prep. Cloth -‐ Microfiber Used for polishing glasses streak, and lint free.

Bartender training pdf full#

Ensure they are full of ice the ice should touch the bottom of the inserts. 5 Garnish Caddy Used for safely storing cocktail garnishes.

Provide guests with showmanship done with their own sense of confidence and style.

Deliver the bartenders brand of hospitality.

Demonstrate skills essential to bartender.

BARTENDER TRAINING GUIDE -‐ Learning Objectives Upon completion of training the employee will be able to: We have identified the main skills as knowledge, skill, speed, and style, and will all be covered throughout this training guide. Understanding the main skills is vital to succeed in the bar industry and being able to master them is vital in becoming an outstanding member of the bartending world. What makes a great bartender? First we need to identify the core skills needed to become a great bartender and then we can look at the other qualities that will make you a just a little bit better than everyone else. The world is full of bartenders, some good, some bad and some great. The modern bartender still needs to be a multi-‐skilled individual focused on providing great tasting drinks in a fast efficient manner while giving their guests memorable experiences to enjoy and remember. Over the last two hundred years or so the range of products available has increased greatly so most modern bartenders don’t need to make their own liqueurs to create good cocktails, however the role of the bartender has not changed significantly since the early days. The term mixologist comes from these early days of the bartending, as they had to be chemists as well as bartenders. Most bars in those days only carried a very simple range of spirits usually whisky, rum, brandy and gin but they would carry raw spirit with which to create their own liqueurs, vermouths and bitters. Originally bartenders didn’t have the range of products we take for granted today, so if they wanted to make a cocktail with orange curacao they generally had to make the curacao from scratch.

The role of the bartender has evolved over the last two hundred years or so. This is usually a view held by the people on the other side of the bar, very few people ever really know just how much dedication, training, confidence and hard work is required to be a great bartender. 2 ROLE OF THE BARTENDER Ever since the first bartenders started mixing and serving drinks back in the 1800’s the profession has been regarded as rather “glamorous”.

Bartender training pdf pdf#

Download Bartender Training Guide and more Theatre Study notes in PDF only on Docsity! Bartender Training Guide Bartender Training Guide V1 _ FAMOSO INC.