BEVERAGE SERVICE TRAINING

BEVERAGE BEVERAGE SERVICE

STANDARDS“Arm Catering & Cl b Operations”“Army Catering & Club Operations”

© 2006, Educational Institute

Table of Contents

1. Customer Service

2. Type of Bar Service

3. Setting Up the Bar

4. Bar Equipment

5. Bar Sanitation

6. Breakage and Spoilage

7. Beverage Controls7. Beverage ControlsAnnex A Product Knowledge

Annex B Bar Sales Accountability Forms

Annex C Bar Opening Checklist


Annex D Bar Closing Checklist

Customer Service

Service is the key to beverage sales Prompt friendly and courteous service is the overriding requirementService is the key to beverage sales. Prompt, friendly, and courteous service is the overriding requirement.

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 guests.

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. .

g

Station and Bar PreparationBefore the Bar/Lounge open (and before functions), make

sure the bar and all Server Stations are fully stocked with: Glassware Napkins Napkins Coasters Condiments Bar Snacks if necessary.

Always confirm that all glasses, flatware, etc. have been cleaned and sterilized according to:


Make sure your station is ready to go before you start serving.

y g , , g Your facility’s standards Health Department requirements

Keep the station well‐maintained throughout your shift

1 PREPARING TO SERVE

Customer Service

1. PREPARING TO SERVE

Bar / Counter Set‐Up

The refrigerator(s) are stocked.

‐Continued‐

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

Check that your ice stations and refrigerators are well stocked.

All bar guest supplies and condiments are fully stocked.

Floor & Table Set‐Up

Make certain that:

Maker sure that menus andPromotional materials are in place on the table.

Make certain that: Lounge menus and promotional fliers are

Clean In good condition Pre‐set on each table facing the Bar/Lounge entrance

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 noiseCheck to see that all tables are


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.

spotless.

2 WELCOMING GUESTS TO THE BAR/LOUNGE

SEQUENCE OF SERVICE Con’t

2. WELCOMING GUESTS TO THE BAR/LOUNGE

Service SkillsQuality 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 presentingbe 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

When customers enter the Bar/Lounge area Make eye contact within 30 seconds. Withi 1 i t t th lG t t l th Within 1 minute, greet them warmly

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)

Greet guests warmly as soon as they enter the area.

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.

3 TAKING AN ORDER


3. TAKING AN ORDERA 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.

1. Interpersonal skills; the ability to handle and resolve conflict. e pe so s s; e b y o d e d eso ve co c2. 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

Take accurate notes about every order.

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 bartenderresponds, “Would you like Absolut or Grey Goose?”

NEVER OVER SELL! Always allow the guest to finish ordering before Be prepared to describe and recommend specialty drinks and


y g gyou start suggesting. Be aware of what the guest is ordering and make sure he/she understands what he/she is getting.

p yappetizers. Taking the guest order accurately.

3 TAKING AN ORDER


3. 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 p ; q , ,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 oo SpiritsSpiritsoo BeerBeer

SpiritsSpirits Whiskeys Whiskeys BeerBeer WineWine

Gin Bourbon Draft Beer Table WineV dk I i h Whi k D B A itif Wi

oo BeerBeeroo Wine Wine

Vodka Irish Whiskey Dry Beer Aperitif WineRum Rye Light Beer Dessert WineBrandy Scotch Nonalcoholic Beer PortTequila Bock Beer SakeWhiskey Malt Liquor Sparkling WineBitters Pilsner Still WineBitters Pilsner Still WineCognac PorterLiqueur or cordial StoutSchnapps Ice BeerSherry


* Description of each product is founded at Annex A.

3. TAKING AN ORDER


- Continued -

Begin by building rapport with your guests Smile Be warm, enthusiastic, and welcoming

‐ “Good Afternoon/evening Mr/s XX or Ladies and Gentlemen

Taking the Order

Good 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 orworking)

‐ 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

L di fi t

Begin by building rapport with your guests.

‐ Ladies first‐ 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 ormisunderstanding. Engage with each guest as you

take or deliver orders


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.

take or deliver orders.


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.

PresentationPresentationA 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

Remember that specialty drinks enhance both your guest’s experienceand your tip.

great eye appeal.

Only make drinks after the order has been entered in the POS system and a receipt has beenprinted.

Include a current bill when delivering drinks to guests. Whenever a guest has finished a drink, always ask if they would like another. g , y y When serving re‐orders:

Replace the old receipt with an updated one Destroy the old receipt.


5 DELIVERING ENHANCED SERVICE THROUGH “UPSELLING”


5. DELIVERING ENHANCED SERVICE THROUGH 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 makerecommendations that reflect your guest’s interest.

Specialty cocktails Specialty cocktails Premium spirits, beers, wine Appetizers

Make suggestions sound delicious and appealing “If you’re interested in a cocktail, our specialty is a refreshing XX, made with premiumy , p y g , p

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.” Be sure you know all the specialty


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!”.

drinks your bar offers

6. BEVERAGE SERVICE


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 S Smears Watermarks Lipstick

Before serving a beverage order, check that it’s fully accurate, including Amount Ice Ice Garnish Temperature Vintage (for wine).

Delivering Beverages

Always use a tray to deliver beverages.

g g 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).

When serving cold beverages Place a coaster in front of the guest If th d i k i t d

Always check glassware for spots and cracks


If the drink is not pre‐poured, ‐ ‐ 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.

spots and cracks.

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.

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.

Guests should always receive beverageswithin three minutes of ordering..

Checking BackChecking Back

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

Whenever you revisit a table

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.


Whenever you revisit a table remove trash and unused dishware.

p g Prevent the spread of bacteria.

Clean and sanitize tables within 5 minutes of a party’s departure.

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 ourlunch program.

The specialty there is XX.

Sincerely thank them for visiting and express your hope that they will return.

Alcohol AwarenessAlcohol Awareness is a growing concern within the Hospitality Industry nationwide. By

Cl d iti b ithi 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 determinewhether the guest should remain or leave

Clean and sanitize bar area within5 minutes of guest’s departure

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.


PRESENTING AND SERVING WINE

WINE SERVICE

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.


You Must Be Able To Serve Many Different Types of GuestsTo make appropriate selling suggestions, and give good service, it is helpful to recognize and know how to handle all types of guests For example

• The Timid Guest:

• The Aggressive Guest:

• 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.

• This type must be handled in a courteous and businesslike manner. Kindness

how to handle all types of guests. For example

gg

• The Fussy Guest:

ypand politeness can often change him into a steady and appreciative customer.

• 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

• The Over‐Familiar Guest:

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.

• Be courteous, dignified, and avoid long conversations. Stay away from the table, except when actual service is needed. Never try to give a wisecrack

• The Guest who is Alone:

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.

• 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

• The Noisy Trouble‐maker:

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.

• 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.

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’s master account for all beverages consumedclient s 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 t Th h l t d t th li t’ t tincrements. These charges are also posted to the client’s master account.

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, wine, soda and mineral waters be offered, as cocktail service is difficult for the guests to prepare on their own.


, , g p pThis service will not require a bartender; however, an attendant should be scheduled to replenish products as needed.

TYPE OF BAR SERVICE Con’t

Tips you can use for Banquet Function Bar Operation.

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.

Tip glasses or other containers are not permitted to be used in view of the customer. p g p

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.

When offering only a wine, beer, and soda bar, use the Standards back bar display to feature the g y , , , p ywines 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.

SETTING UP THE BAR

Beverage Product.

• Spirits• Spirits– 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.


SETTING UP THE BARCon’t

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.

Most frequently used call liquors located at every station in the speed rails.q y q y p

Glassware stored in its designated area at each station.

Tray receptacle nearby.

1 ALCOHOLIC BEVERAGES1. ALCOHOLIC BEVERAGES 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 h ld b h k d f l CO2 d t t f k l (36° 38° F)


Draft beer should be checked for supply, CO2 pressure, and temperature of keg cooler (36° ‐ 38° F).

Pourers should be checked for cracks and leaks and replace if necessary.

SETTING UP THE BAR LIQUORS / LIQUEURS / CORDIALS

Con’t

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.

PEMIUMWELL PREMIUM CALLPEMIUM WELL PREMIUM CALL

SmirnoffSeagrams GinBacardi SilverJim Beam

Grey Goose Liqueurs:Tanqueray JagermeisterCaptain Morgan Baileys Irish Cream Jack Daniels Kahlua

Seagrams Seven CrownCuervo Gold

Crown Royal AmarettoHennessy VS Cognac Southern ComfortChivas RegalMakers MarkPatron Silver


SETTING UP THE BAR LIQUORS / LIQUEURS / CORDIALS

Con’t

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 th i t ti ith th b ttl i t i d di t f f Th kbartenders arrange their stations with the bottles in a certain order according to frequency of use. They know 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


SETTING UP THE BAR Beer

i i l li i d l i f il bl b d i i h b d l h h ld

Con’t

Catering requires only a limited selection of available beers. Recommendation is no more than 6 brands total. These should 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 beeris poured, and the temperature of the beer.

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 p gfoams 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.

SETTING UP THE BAR Beer

Con’t

Serving Draught Beer

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 g , p

Notice that the whole procedure is one continuous motion

from beginning to end, not little spurts.

h f llTROUBLE SHOOTING DRAUGHT BEER is shown following page:


SETTING UP THE BAR TROUBLE SHOOTING DRAUGHT BEER

Con’t

TROUBLE CAUSES

FLAT BEER 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 Beer drawn improperly Too much pressure, faulty pressure valveB t i k li Beer to warm in kegs or line

Lines: too long, poorly insulated, kinked or twisted

CLOUDY BEER 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 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 Beer drawn incorrectly


UNSTABLE HEAD y Glasses not beer‐clean Too short a collar Flat beer causes

SETTING UP THE BARKiwi Martini

Con’t

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.

Kiwi Martini

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

h d f h l h h don a hard surface while exerting pressure with your hand. • 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

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. .

COCKTIAL GARNISHES

Wild Hibiscus flower, cherry and chopstickGarnish served in an Adam & Eve Martini

Cucumber Slice Skewer served in a Saketini

A li l " i " f i hA lime peel "twist" for a garnish adds an elegant touch to this Martini


Garnish with Edible Flower

SETTING UP THE BAR3. JUICES AND MIXES

S tti j i d i i tt f h ki li t ti l ft li f f h d

Con’t

Setting up juices and mixes is a matter of checking supplies, tasting leftover supplies for freshness, and 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:

• Orangeg

• Cranberry

• Grapefruit

• Pineapple

Recommended brand for premium cocktail mixes:

• Grenadine

• Lime Juice

• Margarita

• Mia Tai

• Non‐Alcoholic Triple SecNon Alcoholic 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

SETTING UP THE BAR4. CONDIMENTS

Condiments are used at the bar to add a special flavor or enhance the total flavor The most common

Con’t

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” to keep your ice• Ice is a consumable food product and must be handle with care. Below listed are several Don ts 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.

N t thi i th i bi t l i b ttl l It t it di t d Itc. Never put anything in the ice bin to cool – no wine bottle, no warm glass. It may transmit dirt and germs. It 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

h h h l Thi ill id h bl f i itouch the scoop to the glass. This will avoid the problem of cross‐contamination.

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.

BAR EQUIPMENTThe 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 i l i f i t l d b t d t ti b t tsingle piece of equipment placed near a bartender station or between two 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 Sanitizing SolutionThe drain board,

upside down to air‐dry.


BAR EQUIPMENTIcemakers are probably the most important piece of back bar equipment as a cocktail b ld t ith t i Th l f t t b id d h

Con’t

bar could not run without ice. There are several factors to be considered when 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 or fractions of ounces There are two types of jigger TheA jigger measures ounces 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 soA 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.


BAR EQUIPMENTCon’t

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 BINwith 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.


BAR EQUIPMENTCon’t

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.


BAR EQUIPMENT ‐ GLASSWAREChalice or goblet: A wide mouthed

BEER GLASS

Pint: A standard, all‐purpose beer glass with slightly tapered walls. Used primarily for English‐ and American‐style lagers and ales ranging from light

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 g g g g

lagers to imperial stouts. Pint glasses come in two sizes: Imperial 20 ounce (570 mL) or US 16 ounce (470 mL) pints

yoversize red wine glass.

Pilsener: A long, narrow glasses with walls that taper towards the base. Used to consolidate volatiles and support

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

delicate heads of pilseners and other lagers

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 b tit t d ith i iftsubstituted with an oversize snifter

Weizen: A large, curvaceous glass, bulbous near the mouth to support and showcase the heads of weizens and

Seidel: A German‐style mug, often of great volume, with handles and thick walls to help maintain a cool temperature. An earthenware,


other wheat beers. ceramic, or metal version is called a stein.

BAR EQUIPMENT ‐ GLASSWAREBrandy 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)

Cocktail Glass (Cosmopolitan)

Hurricane Glass

Margarita Glass (Saucer)

Margarita Glass (Welled)

Poco Grande Chimney or Zombie Glass


BAR EQUIPMENT ‐ GLASSWARECOCKTAIL 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 (Tumbler)

Highball Glass (Footed)

Liqueur PintLiqueur Pint

Cordial Glass Cordial Glass Irish Coffee Irish Coffee Glass Pint Glass (Mixing) Pint Glass (Pub)


(Footed) Glass (Footed) (Mug)( g) ( )

BAR EQUIPMENT ‐ GLASSWARERocks/Old FashionedUsually used for whiskeys and gin. Some also use them for bourbon and scotch. A perfect rocks glass has a perfect round bottom, and y y g p g p ,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.

Sherry Shot Glasses

Old Fashioned Glass Rocks Glass (Standard) Rocks Glass (Double) Rocks Glass (Footed)

Sherry GlassSmall, narrow stemmed glasses with

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


, ga wider rim than a cordial glass. Holds 2 ounces (60 mL). Ideal for liqueurs and aperitifs

qcocktail 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).

BAR EQUIPMENT ‐ GLASSWAREWINEAlthough 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 GlassChampagne Flute

A decanter is vessel that is used to hold the decantation of a liquid such as wine which may contain sediment. Decanters are normallyuses as serving vessels for wine. Decanters are vary in shape and designs.


BAR EQUIPMENT ‐ GLASSWAREADDITIONAL GLASSWAREADDITIONAL 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)


BAR SANITATIONEveryone should understand the importance of strict sanitation practices in the bar Many communicableEveryone 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 , g g pof 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.

1. Keep your hands clean.

2. 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 lipstickimportant, 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 cloudysolution 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. Clean the soda gun nozzle along with the holster that it sits in.

4. 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.

BAR SANITATION5 Practice proper glass handling techniques Hold glassware by the middle bottom or stem Touching the

Con’t

5. 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.

BAR SANITATIONPortable Bar Sanitation

Con’t

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: 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.

Soda Guns: Clean soda gun and ring that holds it.Remove nozzle parts and wash rinse and sanitizeRemove nozzle parts and wash, rinse and sanitize.Wipe down the flex hose with a damp cloth.

Accessories: Wash, rinse and sanitize blenders, mixers, mixing glasses, shakers, strainers, jiggers, bar spoons, openers, scoops, and tongs.Leave them upended to air dry.

Juices/Mixes: Put up all perishables (cream, juices). Juices should be put in covered, plastic containers. Garnishes: 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. Cherries and olives returned to original container, covered with own juices and lid closed.g j

Glasses: Wash, rinse and sanitize used glasses and take them back to the storage area. Ice: 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 d b i ith t l


Remove debris with a towel. 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.

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 Thethe 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 GarnishesA 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. Cutting Fruit

Always wash fruit in cold water before cutting.

Always use a clean cutting board.

Use a clean, sharp knife.


2. Stocking

Only stock enough fruit for any given 2‐hour period (both at the point and service wells).

BREAKAGE AND SPOILAGECon’t

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

Th t ff ti t t l i h t i t t M h ld t bli h l l f The most effective way to control garnish waste is to use accurate pars. Manager should establish par levels for 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.


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 i iProper Training Program for

Employees

Maximizing

* Guest Satisfaction

* Organizational Profitability

Monitoring

Taking corrective actions


BEVERAGE CONTROLS Beverage controls are divided into three categories:

Con’t

Beverage controls are divided into three categories: a. Cash Controls

b. Sales accountability and beverage inventories.

c. 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 y p

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:


d. 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.

BEVERAGE CONTROLSCon’t

SALES ACCOUNTABILITY AND BAR INVENTORIES

1. Bar sales accountability controls permit management to monitor each bartender’s effectiveness in maintaining bli h d d destablished standards.

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 f p g pvolume 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 an3. 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 B S l A t bilit F b d i d b th l l ti iti S l f B S l A t bilit F


5. Bar Sales Accountability Forms can be designed by the local activities. Sample of Bar Sales Accountability Forms are showed at Annex B.


PHYSICAL SECURITY

1. 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.

2. 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 h i l i i f d d il f h b A physical inventory is performed daily for each bar.

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 inventoriesinventories 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


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 p g y g p

• 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 locationlocation.

• 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.

Banquet Beverage ControlCon’t

BANQUET BAR ISSUE and RECONCILIATION

The most common reason for out of balances in the storeroom is due to products being issued toThe 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.

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.

The calculate potential revenue for cash or hosted bars, the potential revenue form should be used. The p psame 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: a. 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.


Banquet Beverage Control

Con’t

b. The requisition should be included following information: 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 ©

T t l C t ( ) 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 keepc. 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.


Con’t

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’s potential sales amount The cost is compare against the banquet potential costbanquet bar s 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 The banquet manager should track the potential beverage information on a period basis using the5. 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,6. 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.



Con’t

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

• Monitoring bar set‐up and service to customers. • Taking inventory with Bartender.• Calculating the net consumed amount and actual sales. Banquet

Managerg

• Preparing the beverage sales records and an invoice accordingly.

• Reviewing the actual sales calculation of the report.E t i th t f h it

Cost Controller

• Entering the cost of each item.• 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.


R ili ti d Billi P d

Con’t


Reconciliation and Billing Procedures 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 checkand 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 h B C lCash Bar Control

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 barEach 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.

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.

For Cash Bars using a cash register – only approved cash bar method ‐ continued –

Con’t


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 thedeposit 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

i k l d d bili f h i i i h h b d d hiTicket controls are needed to ensure proper accountability for cash receipts. It is important that the bartender and cashiercomplete steps five through seven independently.

1. 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.

2. 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.

3. The banquet captain and cashier are to verify the first and last ticket on a ticket reconciliation form, by both printing andsigning their names.

4. 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.

5. At the conclusion of the function, the cashier takes the cash, fewer banks to front desk, prepares drop, which is verified bythe 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.

Con’t


Cash Bars Using Ticket Sales ‐ continued –

6. 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 enveloped k fil i l h i d d U d i k b k d l k d kand kept on file, in case later research is needed. Used tickets are to be kept under lock and key to prevent reuse.

7. 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 inventorystock 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.

V i t b d t d d l i d Variances are to be documented and explained


Con’t


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 orbrand is assigned its own perpetual card or column on a spreadsheet. The information entered on the stock card or spread sheet g p p p pwill 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.


Con’t


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 InventoryDifference 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 toDate, 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 warehousesAs a best practice, some of the retail companies are using perpetual accounting method to track inventory available in warehouses and distribution centers.


As a member of the ________ Club, always know that

Your Work is ValuedYour Work is ValuedYour Service is Important.

Your Success is Critical to the delivery of our Promise.

Thank You


BEVERAGE SERVICE TRAINING

Documents

Transcript of BEVERAGE SERVICE TRAINING