Yazar admin on Şub 22nd, 2009

Dıfferent Types Of Beverage Servıce

The Beverage-Only Bar,the simplest kind of beverage enterprise is the bar that serves beverages alone, with no food service beyond snacks such as peanuts, crackers, pretzels, and maybe some cheese in the late afternoon. It serves beer or wine or mixed drinks or any combination of the three,plus nonalcoholic beverages.

1.1.2. Bar/Entertaınment Combınatıons

These are the bars that offer entertainment with drinks.They range from the neighborhood bar with pool, pinball, shuffleboard, or a giant TV screen to nightclubs with be name entertainers and ballrooms with big bands.

1.1.3. Food And Beverage Combınatıons

The most common form of beverage operation is one that is linked with some kind of

food service. Drinks and wine are served at the dining table by the waiters and waitresses

who serve the meal.

1.1.4. Hotel Beverage Operatıons

In hotels the beverage operation differs in many ways from that of the bar or the barrestaurant

combination.There may be three or four bars under one roof, each with a different

purpose and ambiance – say a lobby bar, a cocktails lounge, a restaurant bar, a nightclub

with dancing.In addition there is a room service, including mixed drinks, wine, and


1.1.5. Aırlıne Beverage Servıce

Another type of beverage service that must adapt to special conditions is the

serving of drinks on airline flights. Of necessity the drink menu is limited.The liquors, beers,

wines, a few premixed coctails are handed out in small individual bottles.

1.2. The Bar

A bar is made up of three parts: the front bar, the backbar, and the underbar.Each has special functions.

Ø The Front Bar

The front bar is the customers’ area, where they order their drinks and where the drinks are served.

Ø The Backbar

The backbar has a double function: the decorative function of display and the work function of storage. Traditionally it is the area where bottles of liquor and rows of sparkling glassware are displayed. Their splendor doubled by a mirror behind them.

Ø The Underbar

The underbar is the heart of the entire beverage operation.Each bartender must have an individual supply of pouring liquor, ice, mixes, glasses, blender, and garnishes, all within arm’s reach in the pouring station.

1.2.1. Bar Tools And Small Equıpment Small Wares for Mixing and Pouring

Ø Jiggers : A jigger is a measure of ounces or fractions of ounces.Jiggers are used to measure out liquors for coctail, highballs,and other mixed drinks.

Ø Pourers : A pourer is a device fitting into the neck of a beverage bottle, so constructed that it reduces the rate of flow to a predictable,controllable amount.A pourer is used on every opened liquor bottle at the bar.There are three categories-slow, semifast, and fast.

Ø Mixing glass : A mixing glass is a heavy glass container in which drink ingredients are stirred together with ice.It is used to make Martinis and Manhattans and other drinks whose ingredients blend together readily.

Ø Hand shaker : A hand shaker is a combination of a mixing glass and a stainless steel container that fits on top of it, in which drink ingredients are shaken together with ice.A shaker is used for coctails made with fruit juices, egg, sugar, cream, or any other ingredient that does not mix readily with spirits.

Ø Bar strainer : A bar strainer is basically a round wire spring on a handle, which fits the top of a shaker or mixing glass; it has ears that fit over the rim to keep it in position.The strainer keeps ice and fruit pulp from

going into the glass when the drink is poured.It is used with mixing glasses and shaker and blender cups.

Ø Barspoon : A bar spoon is a shallow spoon with a long handle, often with a bead on the end.The bowl equals 1 teaspoon. Bar spoons are used for stirring drinks, either in a drink glass or in a mixing glass or cup.

Ø Ice scoop : An ice scoop is, as its name implies, an implement for scooping

up ice from the ice bin.

Ø Ice tongs : Ice tongs are designed to handle one cube of ice at a time. They serve an important function, since ice goes into a drink should not be touched by the hands.

Ø Muddler : A muddler is a wooden tool that looks like a little baseball bat.

Ø Fruit squeezer: A bar-type fruit squeezer is a hand-size gadget that squeezes half

a lemon or lime for a single drink, straining out pits and pulp.

Ø Funnel : Funnels are needed in several sizes for pouring from large containers into small ones, such as transferring special mixes from bulk containers into plastic bottles for bar use.

Ø Glass rimmer : A glass rimmer ia a handy gadget used tor im a glass with salt or sugar. It is made of three trays. One contains a sponge that is satured with lemon or lime juice, the second contains a layer of salt, and the third a layer of sugar. The glass rim is pressed on the sponge, then dipped in salt (for a Margarita or a Salty Dog) or sugar. Tools and Equipment For Garnishing

Ø Cutting board : A cutting board for the bar can be any board having a surface that will not dull the knife.

Ø Bar knife : A bar knife can be any small to medium-size stainless-steel knife such as a paring or utility knife.

Ø Relish fork : A relish fork is a long, thin, two-tined stainless-steel fork designed for reaching into narrow-necked bottles for onions and olives.

Ø Zester, router, or stripper : The zester, router, and stripper are special cutting tools for making that twist of lemon some drinks call for; they peel away the yellow part of the lemon skin, which contains the zesty oil, without including the white underskin, which is bitter. Tools and Equipment Used in Serving

Ø Bottle or can openers

Ø Corkscrews

Ø Round serving trays

Ø Folios for guest checks

1.3. Glassware


There are three characteristic features of glasses: bowl,base or foot, and stem.The three major types of glassware –tumblers, footed ware, and stemware- are classified according to which of these features they have.

Ø A tumbler is a flat-bottomed glass that is basically a bowl without stem or foot.

Ø Footed ware refers to a style of glass in which the bowl sits directly on a base or foot. Any type of drink can be served in a footed glass of the right size.

Ø Stemware includes any glass having all three features –bowl, foot, and stem.

Wine is always served in a stemmed glass.

A fourth type of glass is the mug. You can think of it as a tumbler with a handle or as

a tall glass cup. It is usually used for serving beer.

1.4. The Staff

1.4.1. Bartender:

The primary function of the bartender is to mix and serve drinks for patrons at the bar

and / or to pour drinks for table customers served by waiters or waitresses. The bartender is

usually responsible for recording each drink sale, for washing glassware and utensils, for

maintaining a clean and orderly bar, for stocking the bar before opening, and for closing the


Bartending requires certain skills and aptitudes. The bartender must know the recipes

and the techniques for mixing them, and be able to work quickly and accurately.In a highvolume

bar (a speed bar ), the agebility to work with great speed under pressure is essential.

Honesty is the most important quality of all.In small operations one bartender may perform

all the tasks just listed. In larger operations there may be several bartenders an done or more helpers, known as bar backs. This situation calls for a head bartender who has overall responsibility for the bar function and acts as a supervisor for the other bar personnel. The head bartender may also participate in hiring and training new bar employees and in teaching cocktails servers how to describe drinks to customers, how to transmit orders, how to garnish drinks, and how to use special vocabulary of the bar.

1.4.2. Bar Back:

Among the bar back’s duties are setting up the bar; preparing the garnishes and special

mixes and syrups; filling ice bins; washing glassware and utensils; maintaining supplies of

towels, napkins, picks straws, stir sticks, matches; keeping bar surfaces and ashtrays clean;

washing fixtures; and mopping floors. Often a bar back is an apprentice bartender and may

serve beer or mix simple drinks under the bartender’s supervision.

1.4.3. Waıter / Waıtress / Server :

Beverage service at tables, whether in a coctail lounge or in a dining room, is handled

by waiters or waitresses ( here grouped together as srevers ). Servers record the customers’

drink orders, transmit them to the bartender, pick up the drinks, serve the customers, present

the tab, and collect payment. They also keep the serving areas claen and return the empty

glasses to the bar. In heavy-volume bar lounges servers may also help prepare drinks by

putting ice in the glasses and adding the garnishes. Sometimes they ring up their own tabs; in

other places the bartender does this. Like the bartender, the server is also a host and a


Table service requires a person with a pleasant personality, a neat and attractive

appearance, poise, and a head for detail. Serving personnel must be able to deal with both

customers and bartenders pleasantly and efficiently. They must know a broad variety of

drinks and their variations so that they can pin down the customers’ exact preferences: Does

he want his Martini with an olive or a lemon twist? Will her sour be straight up or on the


In many restaurants waiters and waitresses serve both food and drinks, including wine

by bottle with the meal. Servers must be able to open a wine bottle, carry out the rituals of

service, and answer questions about wines, specialty drinks, and recipes.

1.4.4. Wıne Steward, Sommelıer

Luxury restaurants may have a special person to handle the ordering and serving of

wine. This is the wine steward (also called winemaster or wine waiter, all terms applying

to both sexes ), who presnts the wine list with appropriate recommendations and also serves

all wines. This person mutt know everything about the wines on the list and must be able to

answer customer questions.

1.4.5. Beverage Steward

High-volume establishments, large hotels, private clubs, and restaurants with

expensive wine cellars may have a beverage steward who is responsible for all wine and

liquor purchasing, storage, receiving, requisitioning, and inventory control. This person must

know a great deal about wines and spirits, the wine and spirit market, and the entire beverage


1.4.6. Beverage Dırector, Beverage Manager

A beverage director or beverage manager is usually part of management team in a

corporate operation such as a hotel, club, high-volume restaurant, chain of restaurants, or

hotel or motel chain.The beverage director / manager is the team member who is responsible

for the beverage operation- hiring, training and supervising all beverage-related personnel;

purchasing all beverage equipment; establishing and maintaining inventory and control

systems; setting standards and making policy on matters relating to beverage operation.


An individual bar or restaurant usually has a manager who is in charge of all aspects

of its operation. Sometimes the owner is the manager.A manager’s overall responsibilities

may include hiring and firing; training, scheduling, and supervising personnel; forecasting

and budgeting; purchasing beverages and related supplies; maintaining the records; carrying

out the control systems ( the manager typically has the only key to the storeroom ); handling

cash and payroll; maintaining.

1.5. Some Tıps And Technıques For A Bartender

1.5.1. How To Chıll A Glass

Always chill before you fill. There are three ways to make a cocktails glass cold:

Ø Put the glasses in the refrigerator or freezer a couple of hours before using them.

Ø Fill the glasses with crushed ice before using.

Ø Fill the glasses with cracked ice and stir it around before pouring in the drink.

If the refrigerator space is not available for pre-chilling, fill each glass with ice before

mixing. When the drink is ready, empties the glass, shakes out all of the melted ice, and then

pours in the drink.

1.5.2. How To Frost A Glass

There are two types of ‘frosted’ glass. For ‘frosted’ drinks, glasses should be stored in

a refrigerator or buried in shaved ice long enough to give each glass a white, frosted, ice-cold

look and feel.

For a ‘sugar-frosted’ glass, moisten the rim of a pre-chilled glass with a slice of lime

or lemon and then dip the rim into powdered sugar.

For Margaritas, rub the rim of the glass with the lime, invert glass, and dip into coarse


1.5.3. How To Muddle

Muddling is a simple mashing technique for grinding herbs such as mint smooth in the

bottom of a glass. It crushes the herbs, much as the back of a soup spoon might, without

scarring your glassware.

1.5.4. To Stır Or Not To Stır

Pitchers of cocktails need at least ten seconds of stirring to mix properly. Carbonated

mixers in drinks do much of their own stirring just but naturally bubbling. Two stirs from

you will complete the job.

1.5.5. When To Shake

Shake any drink made with juices, sugar, eggs, or cream, or use an electric blender.

Strain cocktails from shaker or blender to a glass through a coil rimmer strainer.

1.5.6. Pourıng

Pour drinks as soon as you make them or they will wilt. Leftovers should be discarded

or they will be too diluted by the time you get to ‘seconds’.

When making a batch of drinks at once, set up the glasses in a row. Pour until each

glass is half full, then backtrack until the shaker is empty. That way everyone gets the same

amount, thoroughly mixed.

1.5.7. Floatıng Lıquers

To create a rainbow effect in a glass with different colored cordials requires a special

pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (rounded side

up) into a glass. Start with the heaviest liqueur first.( Recipes will give proper order.). Pour


The rounded surface of the spoon will spread each liqueur over the one beneath

without mixing them. You can accomplish the same trick using a glass rod. Pour slowly

down the rod.

1.5.8. The Secret Of Flamıng

The secret to setting brandy (or other high alcohol spirits)aflame is to first to warm it

and its glass until almost hot. You can warm a glass by holding it by its stem above the flame

or electric coil on your stove until the glass feels warm.(Avoid touching the glass to the

flame or coil which could char or crack the glass.)

Next, heat some brandy in a saucepan above the flame (or in a cooking pan). When the

brandy is hot, ignite it with a match. If it is hot enough it will flame instantly. Pour the

flaming liquid carefully into the other brandy you want flamed. If all the liquid is warm

enough it will ignite.

Warning: Flames can shoot high suddenly. Look up and be sure there is nothing ‘en

route’ that can ignite. That includes your hair. Have an open box of soda handy in case of

accidents. Pour it over flames to extinguish them. Use pot holders to protect your hands from

the hot glass, spoon or pan.

1.5.9. When Usıng Eggs

Eggs go into the shaker before the liquor (so that you can make sure the egg is fresh).

To separate yolk froe white, crack the egg in half on the edge of a glass. Pour the egg yolk

from one half-shell to the other,back and fourth, until the white runs down into the glass

below and only the yolk is left in the shell.

Use cracked ice to blend egg with other ingredients you need to chilled.

1.5.10. Usıng Fruıt And Fruıt Juıces

Whenever possible use only fresh fruit. Wash the outside peel before using. Fruit can

be cut in wedges or in slices. If slices are used, they should be cut above one-quarter-inch

thick and slit toward the center to fix slice on rim of glass. Make sure garnishes are fresh and


When mixing drinks containing fruit juices, always pour the liquor fast. Squeeze and

strain juices just before using to insure freshness and good taste. Avoid artificial,

concentrated substitutes.

When recipes call for a twist of lemon peel, rub a narrow strip of peel around the rim

of the glass to deposit the oil on it. Then twist the peel so that the oil (usually one small

drop)will drop into the drink. Then drop in the peel. The lemon oil gives added character to

the cocktails which many prefer.



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