BARTENDER BARTENDER A HANDBOOK FOR BAR PROFESSIONALS
INDEX
3
Presentation
4
Introduction
6
A Bartender
12
A Bar
20
The Drinks
32
Social Responsibility
PRESENTATION
W OR KI N
YOUR BARTENDER HANDBOOK
PR OG RE SS
Dear Reader, This is your Guinness UDV Bartender Manual. A guide for the server in bars, restaurants and night clubs. It is part of the Bartender Project, a Guinness UDV citizenship initiative that provides training for young adults of low-income background in Brazil. It is financed by the Diageo Foundation and supported by the Brazilian Association of Beverage Producers. Soon you will probably know much more than the general guidelines outlined here. But we think this Manual will be a useful tool for sharing “best practices”, as it puts together knowledge acquired by bartenders all over the world, compiled by Guinness UDV, a company that sells leading brands in more than 200 countries. Alcohol beverages bring pleasure to millions of adults every day, everywhere, as they have done for thousands of years. Many of the brands which these people enjoy are Diageo brands, owned by Guinness UDV. We are proud of the unique past that alcohol plays in the social lives and celebrations of millions of cultures. Yet we also recognize that alcohol beverages may be consumed irresponsibly, creating problems for the individual and for society as a whole. The Bartender training project therefore engages its students in learning and understanding basic information about alcohol and its effects and prepares them to help prevent alcohol misuse. Enjoy your reading. Randy Millian General Manager Guinness UDV/Diageo, Latin America October, 2000
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INTRODUCTION
BARTENDER IS A WORD FOR A BAR PROFESSIONAL.
THIS TERM IS MORE AND MORE USED BECAUSE IT IS EMPLOYED FOR BOTH A MAN OR A WOMAN.
BARMAN OR BARWOMAN ARE ALSO USED.
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Can you imagine a world today without bars, restaurants and discos? And without these meeting places for fun, for enjoyment – in which to commemorate? Bars and occasions for consumption of alcoholic beverages have been part of life for people for hundreds of years. The variety is immense – from a sophisticated happy hour, for relaxation after work, to real frenzy lasting the night through and on into the next day. Some bars are famous in history. For example, Harry’s Bar in New York. A Bloody Mary, known the world over originated in the Paris Harry’s Bar. We are also certain that you have seen a lot of films – from the classic Casablanca to Cocktail, with the environment of a bar for a main setting and, of course, books, novels and many over-the-counter stories that brought fame to several establishments, several types of cocktail, and to many bar professionals. Some books hold that the modern version of today’s bar dates from 1800 in the United States. Others have it that bars first originated in 1700. In Europe, at this
time, the taverns had a wooden or metal bar running the length of the counter to prevent clients from leaning onto it overmuch, mainly when an excessive amount of drink had been consumed. If we think about it now, bars have existed for as long as alcoholic beverages – that have always been produced and sold the world over, from ancient times. And anyone who might imagine that a bartender’s profession would consist in following the recipes in a good book on cocktails is much mistaken. His job extends far beyond the counter and includes activities ranging from wiping the floor clean, and polishing the utensils used, to use of a computer. A bartender must, at the same time, know how to mix a cocktail to perfection, to an art, with all the skill of a pro.
He does, however, have an added responsibility, namely to recognize the limits between enjoying a drink and the dire consequences of exaggerated consumption where drink is concerned. This makes all the difference between how a bartender is viewed – whether he is aware of his mission. As a bar pro, you will very quickly understand that people today demand better products and high quality service. A bar professional knows that, for such, he will require better training and greater efficiency: he must be able to give information about the drinks he is offering. We invite you to become familiar with and to exchange ideas with us on A Bartender’s Handbook. We are going to discuss
your work environment, the qualities necessary to carry out the profession, tell you something of the history of drinks and, mainly, talk openly about the social responsibilities of a bar pro. Our intention is to start a discussion and to contribute so that your profession will be more and more respected and your services will be of a better quality. We all know that a bartender has a great future for anyone who devotes himself to his job with a sense of responsibility and devotion. Let’s get to it! We hope you will plunge straight into these pages and prepare to be the best bartender of all time.
A BARTENDER KNOWS THAT, IN DOING A GOOD JOB, HE IS BRINGING ENJOYMENT AND FUN TO OTHERS, AND HE IS, THEREFORE, PROUD OF WHAT HE DOES.
HE IS
ALSO AWARE THAT HIS TASKS AND ATTRIBUTIONS DEMAND DEDICATION, TRAINING, INFORMATION, AND RESPONSIBILITY.
A BAR
IS A WORLD FOR ADULTS, AND ALCOHOLIC BEVERAGES MUST ALWAYS BE CONSUMED IN MODERATION, WITHOUT EXCESS.
5
A BARTENDER A PROFESSIONAL CAREER AS A BARTENDER OFFERS A GOOD NUMBER OF OPPORTUNITIES.
YOU
CAN BEGIN AS A KITCHEN ASSISTANT AND LEARN A GREAT DEAL BEFORE YOU BECOME A BARTENDER.
THERE
ARE A NUMBER OF IMPORTANT FUNCTIONS IN A BAR: THIS PROFESSION IS NOT ONLY FOR THOSE WHO KNOW HOW TO JUGGLE WITH GLASSES AND BOTTLES, OR THOSE WHO ARE REGARDED AS MAGICIANS WITH MAGIC POTIONS.
6
A BARTENDER’S CAREER MAY PROVIDE GOOD OPPORTUNITIES FOR A WELL- TRAINED PROFESSIONAL WHO KNOWS HOW TO CARRY OUT HIS JOB TO PERFECTION, WHO WORKS WELL AS A TEAM, IN THE PURSUIT OF PERFECTION.
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Essential components A bartender will need a great deal of information and skill if he is to prepare drinks and serve them correctly and responsibly. We may summarize the essential components for the success of this profession as:
Practice IT IS NOT ENOUGH
Patience
Persistence
MERELY TO PERFORM DUTIES.
PRACTICE
SHOWS THAT DEVOTING EXTRA ENERGY TO WHAT HE DOES PAYS OFF FOR A BARTENDER.
A bartender is a professional responsible for the atmosphere in a bar in a role that extends far beyond the counter. He/She represents the name of the establishment he/she is working for. A bartender directs and controls all of the activities pertaining to catering for the customers in serving the beverages and drinks his team has on order. Whether on his own or with assistants, a bartender is invariably in contact with the customers who wish to be served with quality, both on a personal level and as regards the products utilized.
What does this mean?
NEVER FORGET THAT A BAR DOES NOT CONSIST ONLY OF A COUNTER, BUT OF ALL THE AREA CATERED TO.
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This means, for instance: invariably to be goodhumored, impeccable in appearance, never to argue with a customer, be extremely discreet and, be aware of everything that is going on in his work environment, in every way, from checking whether the ashtrays are clean and have been replaced, to being ready to find an answer to emergencies that may arise...
and most im por ta n
You must really like what you do!
t:
As a bartender, you are in direct contact with the general public and you must, therefore, look as presentable as possible. You will also be handling food and, there are therefore, some basic rules where hygiene is concerned, that you must follow.These are some of the important details that make a difference:
✓ hair, invariably clean and tidy; ✓ long hair must always be tied back; ✓ clean hands and nails well trimmed; ✓ wash your hands after you have been to the lavatory, after
PLEASE: YOUR PERSONAL KIT SHOULD INCLUDE: A TOOTHBRUSH, TOOTHPASTE, DENTAL FLOSS, COTONETTES, A
smoking or eating;
✓ ✓ ✓ ✓ ✓ ✓
ATTENTION,
NEUTRAL DEODORANT,
do not smoke at work;
NAIL CLIPPERS AND A
do not chew gum at work;
NAIL FILE.
avoid excessive jewellery; perfumes and after-shave lotion are not advisable; keep the glasses washed clean and spotless; your uniform should always be impeccably clean.
And,
primarily:
Good management requires a bartender to know the bar like the palm of his hand and to be alert to all that is happening on site. The following items should be incorporated into your routine: a good bartender arrives at work before the appointed time. Not to please the boss, but to see that everything is in order, that everything is clean and, mainly to see to it that check on the stores of drink, fruit, garnish, ice, glasses and all else necessary so that your work is perfect; be sure that all of the ingredients and utensils, are in the right place;
EVERYTHING IS IN THE RIGHT PLACE;
keep your work place spotless and in order.
make sure there are enough cleaning materials - cloths, sponges, garbage bags, etc.; be sure that the tables, chairs, stools, and ashtrays are clean and dry; check whether the entrance and the washrooms are clean. Check to see they are tidy, with sufficient paper towelling, soap, and lavatory paper.
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You will then be able to concentrate exclusively on
offering good service to your customers A VERY BASIC RULE:
You will also have to be a salesman/saleswoman You must get to know the products you are offering your customers, as far as possible. Read the labels on the bottles. Take every opportunity to learn all you can about the various types of drinks.You will be able to offer an alterna-
NEVER DRINK AT WORK.
tive when your customer asks for a drink you are not familiar with - you will cause a good impression and show you know what you are doing.
You must also be very good at rendering services. To do a good job is a guarantee that you will have your customers back. If they like you and the way you do your job, they will most certainly recommend your bar to friends and acquaintances. People like to go to places where they feel welcome and are well looked after. If you are discrete, helpful, and attentive, your customers will feel comfortable and pleased.
JUST REMEMBER: YOUR RESPONSIBILITIES EXTE • READING NEWSPAPERS
GENERAL KNOWLEDGE
ATMOSPHERE
Must never be used to impress customers, but rather to contribute so that you can offer better services. Most bar and restaurant owners generally emphasize that a bar pro is educated, quick and interested in the job, and, in addition, that he must have a good background: to know as much as he can about the products he uses, the legal aspects of his trade, the rules of the establishment where he works, and always be well informed.
As a bartender, you can contribute to making your bar a pleasant place, with a good atmosphere to it. The customers will pass judgement the minute they walk in.This impression may be pleasing or displeasing to them and is determined by the lighting, the décor, the music, other customers, by the staff of waiters and, principally, by the state of cleanliness and hygiene of the bar.While there are customers to attend to, you should not stand about with nothing to do, or talk to your colleagues. Be alert and ready to help.
AND MAGAZINES HELPS TO BROADEN YOUR GENERAL KNOWLEDGE AND ALLOWS YOU TO TALK ABOUT ANY KIND OF SUBJECT WITH YOUR CUSTOMERS.
SOMETHING ELSE: LEARNING A FOREIGN LANGUAGE, FOR INSTANCE, ENGLISH,
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IS FUNDAMENTAL.
A good bartender is, therefore, the result of a combination of qualities and qualifications. Reflect a good deal on this and take the opportunity to discuss the matter with your colleagues at work:
✓ take pride in your job. ✓ be observant. ✓ concentrate on working as a team. ✓ be discrete. ✓ cultivate a good sense of organization. ✓ be a salesman/saleswoman. ✓ know your limits and responsibilities. ✓ develop initiative and a spirit of
• IT IS NOT ALWAYS EASY TO BE WELL-MANNERED AND HELPFUL, MAINLY WHEN THE BAR IS PACKED.
ALWAYS DO YOUR BEST!
THE CUSTOMERS
WILL ALWAYS
leadership.
✓ charm your customers. ✓ render services. ✓ learn how to cope with awkward
REMEMBER THAT.
situations.
✓ develop personal skills.
ND FAR BEYOND THE COUNTER AT THE BAR
GREET EACH AND EVERY CUSTOMER
INFORMATION
BE ATTENTIVE
ENTHUSIASTICALLY.
IF YOU ARE VERY
Let the customers know should there be any alteration to the rules for running the bar.Another important point: always be sure that the customers know should there be any change in prince for a particular brand, to avoid an unpleasant surprise when it comes to paying the bill. If you can spare the time, introduce yourself and find out the names of the customers. This makes them feel special, mainly if they return a second time and you remember them.
Be aware of what is going on where the customers are concerned, but not as a spy. Watch how they behave. Are they having a good time? Waiting for someone else?. There are three situations the customers object to: • to feel they are being ignored; • not to be served when it is their turn; • rude bad-tempered staff. NEVER GIVE THE CUSTOMERS CAUSE FOR COMPLAINT
BUSY, APOLOGIZE AND LET EVERYONE KNOW THAT YOU WILL BE WITH THEM THE MINUTE YOU FINISH WHAT YOU ARE DOING.
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ORDER IS THE KEY WORD IN THE ENVIRONMENT OF A BAR.
A BARTENDER
IS PROUD OF HIS WORKPLACE. IT IS ALWAYS SPARKLING CLEAN, AND VERY WELL-ORGANIZED.
A BARTENDER AIMS AT ZERO MISTAKES: A DRINK PREPARED PRECISELY IN ACCORDANCE WITH THE RECIPE, SERVED WITH PERFECTION IN THE RIGHT GLASS, AND ABSOLUTELY SPOTLESS.
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A BAR
A BARTENDER HARDLY MOVES AT ALL WHEN HE IS ON THE JOB.
HE
KEEPS ALL HE NEEDS AT HAND AND SIMPLY REVOLVES, WITHOUT HAVING TO MOVE OUT OF HIS PLACE TO PREPARE THE DRINKS. EXPERTS EVEN GO SO FAR AS TO MIX A COCKTAIL WITH THEIR EYES SHUT.
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The work site IT IS SAID THAT A TRUE BARTENDER CAN MIX A DRINK WITH EYES SHUT.
HIS HANDS KNOW WHERE TO FIND EACH ITEM REQUIRED.
The drinks are set out in two clear-cut areas. One facing you - the front bar and the other behind - the back bar. Bottles correctly positioned and always in place prevent loss of customers and accidentally serving one drink for another, all of which may displease the customers. The same is true as regards to all you will need to do your job to perfection.
This is a golden rule:
ED MUST T E ALL YOU N AL W A Y IN I T S S BE IN P L AC E AN D P ER F E C T C O NDI T IO N!
SHOULD YOU BE LEFTHANDED, YOU MAY HAVE TO CHANGE THE DRINKS AROUND.
DO NOT HESITATE TO DO SO! TALK TO YOUR BOSS.
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A bartender prepares 70% of the drinks at the front bar or work station. There, the sequence in the position of the bottles is fundamental. A bartender is usually in charge of organizing this sequence. If, however, the establishment where you are going to work already has a well-organized work station, try quickly to memorize it. If necessary, write the sequence down several times until you know it by heart. Speed is an essential component to the activity of a bartender and bottles that are always in the identical place will make for even greater efficiency.
✦ Keep the bottles that are used in one same drink as close to each other as possible. Drinks are made up of different components such as syrups, liqueurs, vermouth, bitters, among others. ✦ Sugar and water - a lot of water (bottles or jugs of water) - must always be very clean and covered with a top. If possible, avoid handling cardboard cartons awkward and not at all in good taste.
Behind you, the back bar is a kind of show case with all the bottles on display, including those least used, and the more expensive brands, all of them with the labels turned outwards, facing the customers. They will be able to see all of the drinks available and take stock of the best the bar has to offer. Most bars also have shelves for bottles that are unopened and sealed. Sealed bottles of wine available should also be kept there. The store of wines must be kept in an appropriate place. Some establishments have an air-conditioned cellar. Today these shelves are commonly used to store the “customers’ bottles” such as, for instance, the “whisky club” members. Before we go on to discuss the items essential to your job, it is important to remember that many other products are in use in a bar, and that all deserve special care, mainly as regards hygiene in preparing the drinks and handling foods and other products.
TAKE CARE WITH • THE VALIDITY DATE FOR ALL PRODUCTS;
• WITH THE CONSERVATION AND HYGIENE OF THE PRODUCTS, MAINLY FRESH FRUIT;
• THE PRESENTATION AND APPEARANCE OF EVERYTHING YOU ARE GOING TO OFFER THE CUSTOMERS.
Food and seasoning In addition to drink, you will be handling other items, invariably face to face with customers. And rememeber: preparing and decorating where drinks are concerned are truly a visiting card. These are the most common foods and seasonings in a bar: ❋ sugar (refined, crystal, or demerara) ❋ sweetener ❋ salt and pepper ❋ green olives and pickled onions ❋ cinnamon ❋ cloves ❋ nutmeg ❋ scraped and shredded orange and lemon peel ❋ cherry ❋ cream ❋ coconut milk
❋ Worcester sauce ❋ pepper sauce ❋ fresh mint leaves ❋ sliced fruit for decorating ❋ fruit juices and syrups ❋ fresh heart of celery
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BASIC TOOLS THE
WORLD OF A BAR IS FULL OF SO MANY SMALL GADGETS THAT YOU CA
WITHOUT
THESE, A BARTENDER WILL NOT BE ABLE TO DO HIS JOB PROPERLY.
A COCKTAIL SHAKER Used to prepare the majority of drinks that demand a mix of more than one ingredient. Even Brazilian fruit ‘batidas’ may be mixed in a cocktail shaker. A cocktail shaker is by tradition made of stainless steel. There are also cocktail shakers that are made of stainless steel and glass so that you can see which stage the mix is at, precisely, or whether a few drops of this or that ingredient are missing.
A COCKTAIL STRAINER This is a specific utensil, a combination of an egg whisk, a skimmer, and a strainer. The strainer is placed over the open cocktail shaker so that you can pour the mixture into a glass without the ice falling in together. Depending on the drink, the correct way is to pour the mix straight into a glass with ice. NORMAL STRAINERS ARE PART OF A BARTENDER’S BASIC KIT: NEVER FORGET THAT. FROM THE SMALLEST TO THE LARGEST, SHOULD YOU HAVE TO STRAIN THE FRESH FRUIT JUICES TO BE
DOSE NOZZLES IMPORTANT: PRACTICE UNTIL YOU CAN TELL HOW MANY DOSES DIRECT FROM THE BOTTLE (WITH NOZZLE)
There are various types. Placed on the bottles, you will be able to dose each drink correctly. These are essential so that you can work quickly. Be sure that the labels on the bottles are always turned outwards, towards the customer.
MAKE A HOUSE DOSE
(EVERY ESTABLISHMENT HAS A RULE FOR THIS).
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MEASURING CUPS In Brazil, a measuring cup contains, approximately, 45 ml in volume. A liqueur doser usually varies from between 25 ml to 35 ml, according to the type of glass used.
MADE AT THE TIME.
ICE TONGS To pick up ice and fruit Never pick up ice or fruit with your bare hands. In the absence of the right tongs, use a spoon to scoop up the ice and a fork for the fruit.
IN PREPARING A DRINK, A BARTENDER IS STIMULATING FOUR
A N SCARCELY IMAGINE.
THESE
SOME
OF THE MORE BASIC ARE ESSENTIAL.
SENSES IN A HUMAN BEING:
INCLUDE:
• VISION: ALWAYS MIX THE DRINK IN FULL VIEW OF THE CUSTOMER. SHOW
A BAR SPOON
HIM THE DRINK IS BEING MADE
This is a professional spoon with a long twisted handle (like the legs of a ballerina spinning in a pirouette). It is used for three purposes: to mix a drink with the handle, carefully to add an ingredient that is not to be mixed in, and to pick up or spear fruit, instead of using one’s hands. One curious fact: did you know that in some states in America, the law forbids bartenders from using their hands to add slices of fruit to drinks?
EXCLUSIVELY FOR HIM
AN ICE BUCKET or basin, pail, bowl, or any other container, but that is spotless. You must have a container for ice cubes served directly in the glass, and one for the ice to be used to prepare the drinks. In either case, cleanliness is fundamental.
AND NO ONE ELSE.
• TOUCH: THE WAY YOU HOLD THE WINE GLASS OR THE COCKTAIL GLASS WILL BE A SIGN OF SOPHISTICATION AND STYLE.
• SMELL: THE CUSTOMER WILL FIRST BE AWARE OF THE AROMA OR BOUQUET.
OPENERS for bottles, cans, and corks. Today there are openers that include all of these three functions; however, it is best to have each of these separate. It is important that they function well. Always have more than one opener at hand.
IF THE AROMA IS
WATER JUGS Very clean mineral drinking water in a glass jug will always cause a good impression. The bottles themselves may also be used if the establishment uses this form of container.
GOOD, THE DRINK IS BOUND TO TASTE GOOD.
• TASTE: LEARN HOW TO ASSESS THE FLAVOR OF THE DRINK.
DON’T BE
AFRAID OF CRITICISM.
YOU MUST PRACTICE A GREAT DEAL BEFORE
KNIFE AND CHOPPING BOARD These must be of good quality, resistant and appropriate for slicing fruit and vegetables.
A LEMON PESTLE A fundamental device in Brazil for a good lemon and vodka caipiroska.
YOU ARE A GOOD BARTENDER.
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Other indispensable tools:
PRACTICE THIS WITH YOUR TEAM: BLINDFOLD YOUR COLLEAGUES.
PREPARE A DRINK AND GIVE IT TO THEM WITH NO ORNAMENTS AND WITHOUT ANY
❋ a blender ❋ jugs or glass bottles for juices and mixtures to be prepared beforehand ❋ a salt cellar and sugar dispenser, both practical and functional ❋ drinking straws (long and short) ❋ spoons of different sizes
❋ a mixer glass ❋ a fruit squeezer ❋ a lemon squeezer ❋ paper napkins ❋ toothpicks and a toothpick holder ❋ saucers or bowls for bar snacks ❋ several dishcloths for wiping with, all impeccably clean
CONCERN AS TO WHETHER THE GLASS IS APPROPRIATE.
REMOVE THE BLINDFOLD AND SERVE UP THE SAME DRINK, THIS TIME COMPLETE AND CORRECTLY. DO
Remember the most important ingredient for a bar:
THE SAME WITH THE
ICE,ICE,AND MORE ICE – EVER SO MUCH ICE!
BAR SNACKS. NOTICE THE DIFFERENCE IN RESPONSE.
Be sure, that the ice is from a good source, especially as regards the water used. Ice should be colorless. In the event that a glass should break close to the compartment, remove all of the ice and clean it all out.
Decorating
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For drinks, also, the norm is that the eyes are the first to enjoy the flavor. It is true that some of the complements bring out the flavor in a drink, but the final touch of a decoration in good taste, will make the final product more attractive. In the case of drinks that do not require decorating, the basic rules for good service are worth their weight in gold and are enchanting to customers: use a dry glass, spotlessly clean, and a napkin well folded. Always ask the customer how many cubes of ice he would like.
• TRY TO DELIVER THE DRINKS AS SOON AS POSSIBLE AFTER THE ORDER HAS BEEN PLACED.
TEAM WORK
AND MUCH ORGANIZATION ARE NECESSARY.
CAREFUL! • DO NOT TRY AND BE OVER-CREATIVE. TO TRY TO SERVE A
MARGARITA IN A DRAUGHT BEER GLASS
And now it’s time for
MAY BE SOMEWHAT
Glasses, and more glasses, ever so many glasses!
DISASTROUS.
Glasses come in all shapes and sizes, but these are indispensable:
A TUMBLER
SMALL TUMBLER
A COCKTAIL GLASS
MEASURING CUP
POSSIBLY THE MOST
NORMALLY USED TO SERVE DRINKS, BOTH MIXED AND ON-THEROCKS. VOLUME: 177 TO 236 CC.
NORMALLY USED FOR MARGARITAS, DRY MARTINIS
PURE DOSES.
OR PURE COCKTAILS WITHOUT
ALSO BE USED AS A
MUCH MIX.
DOSER. VOLUME: 30 TO 60 CC.
UNIVERSAL OF MODELS FOR GLASSES.
NORMALLY USED
FOR BEER, LONG DRINKS, ICED TEA, GIN AND VODKA WITH
ADDS A CERTAIN CHARM TO ANY DRINK. HOLD
TONIC.
THE GLASS BY THE STEM SO
VOLUME: 290 TO 440 CC.
THAT THE DRINK WILL KEEP
USED FOR SERVING MAY
ANTICIPATE THE NEEDS OF THE
ICED FOR LONGER. VOLUME: 118 TO 236 CC.
CLIENTS: • IF A NAPKIN IS DAMP OR SOILED, EXCHANGE IT FOR A NEW ONE: IF
BRANDY GLASS
GLASS BREAKS, YOU
USED BOTH FOR WHITE WINE AND
COMMONLY USED TO SERVE AFTERDINNER BRANDY OR PURE, DISTILLED DRINKS. TO BE HELD IN THE PALM OF THE HAND TO KEEP THE BRANDY WARM.
A DRINK SPILLS OR A
WINE GLASS
MAY BE
SUBSTITUTED BY A WINE GLASS.
VOLUME: 290 TO 440 CC.
RED WINE, THE MORE VERSATILE
MUST TAKE IMMEDIATE
MODEL FOR THIS TYPE OF GLASS HAS A LONG STEM AND FULL BODY. MAY ALSO BE USED FOR DRINKS SUCH AS A DAQUIRI, VODKA AND GIN TONIC, AND EVEN FOR BEER. VOLUME: 290 TO 400 CC.
CHAMPAGNE GLASS
ACTION.
THIS MAY BE THE BEST KNOWN MODEL. AN ELONGATED SHAPE ALLOWS A DELIGHTFUL VISION OF THE BUBBLES IN THE DRINK. VOLUME: 177 TO 236 CC.
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THE DRINKS
THERE ARE NO INFALLIBLE RECIPES FOR HOW MANY OR HOW MUCH DRINK A BAR SHOULD CONTAIN.
HOWEVER, SOME ARE BASIC AND KNOWN WORLDWIDE.
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WHETHER YOU ARE WORKING IN
SÃO
PAULO, SALVADOR, NEW YORK, LONDON OR PARIS, YOU WILL ALWAYS FIND THE SAME ORDERS:
GIN TONIC,
BLOODY MARY, BAILEY’S ON THE ROCKS, MARGARITA, MANHATTAN, A BRAZILIAN CAIPIROSKA, FRUIT COCKTAIL, OR
DAQUIRI, BUT TO MENTION A FEW.
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As a general rule, there are said to be three basic forms for preparing a drink:
To s w i . . . In this case, use the cocktail shaker or a r l o r t o sha kemixer glass. Here the basic rule is: practice as much as you can to avoid accidents in front of the customers. A drink must be swirled about or shaken so that it will mix quickly and stay iced. Otherwise, the ice will melt and the drink will be tasteless. When there are heavier ingredients such as sugar, cream or fruit pulp juice, you will need strong firm wrists that will stand shaking the mixture quickly. You may also use an electric mixer or a blender. Remember that, in this case, the mixing time must be brief. It would be best to turn the machine on and off in quick succession to prevent the mixing from getting out of control.
• ALWAYS ADD THE ICE FIRST AND THEN THE DRINK.
• NEVER PREPARE A DRINK IN A COCKTAIL SHAKER USING SOFT DRINKS OR SPARKLING WATER
-
To s t i r o m i x . . . A good dose of selfo r tassurance and presence are necessary for
ALL OF THE LIQUID WILL BURST OUT ALL OVER YOU.
ALL DRY DRINKS MUST BE STIRRED
-
NEVER SWIRLED
this. Basically, fill the cocktail shaker or cocktail glass half full with ice and then add the other ingredients. Mix together using the bar spoon until you feel the mixture is cold and the ice is still there. Pour into glass using the cocktail strainer.
ABOUT OR SHAKEN.
Fin a l e f f e c t s in t h e g l ass i t s e l f .. .
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In fact, many drinks that are stirred or mixed may be put together in the glass itself.They are normally served directly in the customer’s glass, pure or with ice; or in mixtures that can be made in front of the client who indicates the amount of ingredients he would like. For instance, the amount of seasoning in a Bloody Mary.
SOME OF THE HISTORY There are no records of when humanity began to consume alcoholic beverages, or of who might have invented them.There are records, however, to show that all of the great civilizations from antiquity, were familiar with some kind of alcoholic beverage. For instance, we know today that in the year 4000 B.C..,Asian peoples were already familiar with wine and knew how to produce it.The same is recorded for the year 1000 B.C., in relation to the Egyptians, the Phoenicians, and the Chinese.The Greeks learned from the Egyptians and later taught the Romans. BEER, WAS KNOWN IN ANCIENT EGYPT. THE
From country to country, the type of alcoholic beverage was different because of the ingredient utilized. In Africa, some of the tribes used millet (a variety of maize with very small grains) to produce beer. In Japan, fermented rice is still the raw material for sake rice wine. Mead was produced in England from the fermentation of honey and water. Barley began to be used, for brewing beer in England and in many other European countries such as Germany.
In all of these examples, the process used is fermentation to transform the ingredients utilized (fruit, grain, etc. into ethylic alcohol or ethanol). This process always produces carbon gas. In some cases, it is utilized to add gas to drink such as in the case of champagne and of beer. Another chemical process contributed to change this scenario: distillation - a form of altering specific substances by means of heat from fuels such as firewood, coal, etc. The Scots and the Irish are credited with this discovery. Hundreds of years ago, they came to the
PRIESTS OF THE
PHARAOHS WERE THE GUARDIANS OF THE TECHNIQUE FOR MAKING THE DRINK.
conclusion they could produce a good strong drink by removing a maximum of water from beer by means of distillation. They named this drink uisge beatha or usquebaugh, that means water of life. This word evolved to what we describe today as whisky. Since the nineteenth century, with improved ON WE GO! THE MORE YOU LEARN ABOUT THE distillation techniques, DIFFERENT ALCOHOLIC BEVERAGES IN it has been possible EXISTENCE IN THE WORLD, HOW THEY to produce distilled ARE MADE AND THEIR ALCOHOLIC drinks that are more CONTENT, THE BETTER YOU WILL neutral and of fine PREPARE YOUR DRINKS. quality.
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WHISKY
For your information, we include the main categories of alcoholic
There are different types known internationally. Many are named from their country of origin; others by the basic ingredient utilized, or according to the manufacturing process. We will find two different ways of spelling the word in English: whiskey and whisky. In general, we say that the Americans and the Irish prefer whiskey and the Scots and the
beverages that are part of a bar.
Canadians, whisky. We write the word uisque in Brazil, although English spelling is much in use. The first qualitative difference between the whiskies lies in the two varieties known: straight (pure) and blend (combined or mixed). Some blends contain mixtures of malt produced in different distilleries. The Scots Whisky made in Scotland - also known worldwide as Scotch, uses barley in its composition and is found in three basic types according to the raw material utilized: single malt, single grain and blended.
MOST CONSUMED IN THE WORLD
ALL DISTILLED DRINKS ARE PRODUCED FROM FERMENTED DRINKS.
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Johnnie Walker Red Label is the make of Scottish whisky that is most sold worldwide and can be found in over two hundred countries. The story goes that John Walker, the founder, noticed his customers preference for specific types of whisky and decided to blend a selection of malts to produce whisky that would be appreciated by the majority of people. Hence, “Old Highland Scotch Whisky” the first make to be produced by the Walker family. The sons later developed a whisky that is
milder, with more body to it and unequaled in flavor. The family of Johnnie Walker brands also include: Black Label the 12-year-old whisky and the oldest on the market, consisting of over 40 malts, in particular Cardhu; Gold Label was first produced to commemorate the centennial of the Walker family business, aged for at least 18 years; and Johnnie Walker Swing initially launched for consumption on sophisticated world cruises. It is said that, 2 500 bottles of Swing were consumed on one of these voyages, lasting four days.
Did you know ??? ✓ TO BE CONSIDERED
Single malts are produced only with barley in a double process of distillation. “Grains” are whiskeys distilled from divers grains such as barley, wheat, and maize. These are produced in enormous distilleries by means of very modern industrial processes. Blends are obtained from a mix of single malts with “grains” and are normally kept in ancient oak barrels for at least three years. The Irish Less known in Brazil, Irish whiskies use barley and other grains, similar to those utilized in Scotland, as raw materials. The mode of production is also similar. To roast the grain, however, the Irish use coal as a fuel whereas the Scots use peat. Irish whisky is distilled three times. The Americans and the Canadians American whisky is known generically as “bourbon” – the name of
the municipality where it is produced in the state of Kentucky, United States. Its composition must contain at least 51% of maize that, with a process of storage in new oak barrels, lends it a characteristic flavor reminiscent of vanilla.Americans use rye and barley. Canadians are known for their whisky based on maize, rye, and barley. Stored in used bourbon barrels, for at least three years, bourbon whisky is mild and very clear.
LEGITIMATE
SCOTCH WHISKY MUST AGE FOR AT LEAST THREE YEARS IN OAK BARRELS.
✓ WHISKY DOES NOT AGE ANY FURTHER ONCE IT IS BOTTLED.
✓ ONE OF THE MOST COMPLETE WHISKY MUSEUMS IS LOCATED IN THE CITY OF SÃO
PAULO AND IS MENTIONED IN THE
FOR EVERY TASTE Another make of blended Scotch that is well known in Brazil is J&B, also used in preparing drinks such as Whisky Sour or Tropical Scotch with the following recipe:
TROPICAL SCOTCH
GUINNESS BOOK OF RECORDS. THE COLLECTION CONSISTS OF
3 165 BOTTLES OF DIFFERENT
SCOTTISH WHISKIES. THE COLLECTION WAS IDEALIZED, EFFECTED AND IS MAINTAINED BY
PLACE IN MIXER: 1 DOSE OF J&B WHISKY PLENTY OF ICE 1 DOSE OF ORANGE LIQUEUR THE ESSENCE OF 1/2 LEMON 1 TBSP OF SUGAR STIR WELL AND SERVE DECORATE TO TASTE.
BRAZILIAN CLAIVE VIDIZ . HE SAYS THERE ARE THREE DIFFERENT TYPES OF GLASSES FROM WHICH TO DRINK THE VARIOUS TYPES OF WHISKY.
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GIN
ONE OF THE MOST SOPHISTICATED
When first invented, gin was indicated as a diuretic. Of course, there is no truth at all in this. Gin was originally manufactured from grain alcohol, enriched with juniper and other spices such as coriander seed, almonds, etc.. This is the base of one of the most glamorous drinks in the world - Dry Martini - immortalized by the great Hollywood stars of the thirties. Gin is very popular in Brazil also with ice, tonic water and lemon: a refreshing gin tonic.
DRINKS IS A SUPER DRY
DRY MARTINI.
THE BASIC RECIPE INCLUDES ONE PART OF
VERMOUTH TO
TEN PARTS OF GIN.
DON’T FORGET TO ADD TWO GREEN OLIVES.
THE FAVORITES Together with Tanqueray, one of the brands best known internationally, is Gilbey’s that originated mid last century in the City of London, England. Crude grain alcohol is distilled three times to produce Gilbey’s. In maturing, angelica root and Indian bitter orange peel are added in during the maturing process, in addition to juniper. With an exclusive formula according to sophisticated manufacturing processes in the city, Gilbey’s became known as genuine London Dry Gin.
BRANDY A REAL BRANDY GLASS IS IN THE SHAPE OF A TULIP AND NOT IN THE SHAPE OF A BALLOON, AS IS USUAL.
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The generic name originates from the French word Cognac, the name of a region on the southern coast of France, famous for producing this type of drink.Also known as brandy, it is distilled from grapes and other fruit pulp. The name Cognac is protected by law and may only be used for products manufactured in this region of France.When the drink is based on other fruit, it will always be named so as to include the name of the fruit. For instance, apple or pear. In Italy, we have Grappa. In Germany, Kirschwasser (that may be translated as “fruit water”). Calvados (pronounced calvadô) on an apple base is also of French origin.The same in the case of Poire (“pear” in French).
VODKA Vodka is said to have been the first form of alcoholic beverage known to man when he tasted fermented fruit juice. There are records of the existence of a drink of this type among the ancient Persians. However, although many believe that vodka is originally from Poland, the credit goes to the Russians that called it zhizenia voda, which means “small water”.Vodka was originally distilled from rye, or barley or, even, from potatoes. A Russian professor in 1794 invented a process of filtering using charcoal that made the drink very pure and neutral in taste.Vodka is much appreciated today in the preparation of various sophisticated drinks. In Brazil, the most famous is undoubtedly, the famous caipiroska (see recipe below).
BLOODY MARY IS ONE OF THE MOST FAMOUS DRINKS
–
A COMBINATION OF TOMATO JUICE SEASONED WITH SALT,
WORCESTER
SAUCE AND PEPPER
TRADITIONAL
SAUCE AND VODKA.
DECORATE WITH A Smirnoff has been the leader in this class of
SPRIG OF CELERY.
drink for a long while. Smirnoff is traditional,
SOME CUSTOMERS
pure, and neutral. The secret of its purity lies
MAY PREFER A
in the combination of ingredients in a process
BLOODY MARY
of filtering (over nine times) as well as in the
WITH GIN.
excellent grade of coal utilized. Smirnoff Vodka has been famous since the days of the Russian Czars and is regarded as one of the most traditional and pure drinks of its kind. It was distilled from grain, with barley added into the composition. The brand was a tremendous success among Brazilians who launched the famous caipiroska, both the traditional made with lemon and that made with tropical fruit.
CAIPIROSKA INGREDIENTS
FRUIT CAIPIROSKAS ARE MUCH ENJOYED IN
1 DOSE OF SMIRNOFF VODKA
COUNTRIES SUCH AS
1 LEMON CHOPPED
HARVESTS OF FRUIT YEAR ROUND. IN
SUGAR AND ICE TO TASTE.
ADITION TO LEMON, TRY STRAWBERRY, OR
CRUSH THE LEMON AND THE SUGAR, ADD
KIWI,
SMIRNOFF VODKA AND ICE. SHAKE WELL AND
PINEAPPLE, ETC.
SERVE IN A GLASS DECORATED WITH A SLICE OF
USED ORIGINALLY AS AN INGREDIENT OR
LEMON.
WITH APPROPRIATE ORNAMENTS.
BRAZIL WITH GREAT
SURINAM CHERRY OR STAR FRUIT, OR DECORATE WITH THE FRUIT
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LIQUEUR CREAMY LIQUEURS CONTAIN A GREAT DEAL OF SUGAR
–
THE INGREDIENT RESPONSIBLE
It is said that liqueurs were originally invented as aphrodisiacs, a statement that even today, has never been proved. These are sweet drinks, in general with 2.5% sugar and that contain various plant, fruit and other ingredients to bring out the flavor. In general, they are brightly colored. When creamy, they are known as “cream of mint”,“cream of chocolate”, etc.
FOR THEIR CONSISTENCY
MOST NATURAL One of the liqueurs most sold in the world is the Irish Baileys, almost always served on the rocks (see recipe). Success is also absolute in Brazil. Launched in Ireland in 1974, it may be defined as a natural combination of pure cream and Irish whiskies with natural flavors of chocolate and vanilla, with no conserver agents.
BAILEYS ON THE ROCKS PLACE THREE LUMPS OF ICE IN A LARGE WHISKY
Please observe that, because of its exclusive formulation, Baileys does not allow a mix with citrics and acids.
TUMBLER AND ADD
50 ML OF BAILEYS.
RUM TROPICAL FLAVOR Made from the best Caribbean rum, Malibu is a pre-mix with coconut pulp in its composition. It is popular the world over. Please see a popular recipe below.
MALIBU AND PINEAPPLE MIX THREE PARTS OF PINEAPPLE JUICE TO ONE OF MALIBU. SHAKE WELL. SERVE IN A TALL TUMBLER WITH PLENTY OF ICE.
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DECORATE TO TASTE.
There are those who say that if the Spaniards had not brought the process of distillation to America, rum would never have been invented. The truth is that this drink, typical of the Caribbean is based on sugar cane as a raw material. After it is distilled, it can attain 70% alcohol and is stored in old oak barrels for at least a year and takes on a slight tinge of gold. Rum became famous during the war for the liberation of Cuba when the famous Coca-Cola and rum mix became known as Cuba Libre.
CACHAÇA The most Brazilian of all drinks. Distilled from sugar cane, cachaça is today the drink that is most producd in all of the world (1.3 billion liters a year). In just a few decades, cachaça became a symbol of all (that is) Brazilian here and abroad. As with the majority of aguardentes – firewater – it can also be aged in oak barrels to improve the aroma and quality.
TEQUILA IS
TEQUILA
NORMALLY DISTILLED TWICE
One of the oldest alcoholic beverages produced in the Americas, more precisely in Mexico. Genuine tequila is always labeled NOM (Official Mexican Norms), a kind of quality seal from the Mexican government. The name Tequila is the same as the Mexican city that made the drink famous. The basic ingredient is the sap from mezcal, a plant of the aloe family of the genus agave. There are those who say that a bottle of true tequila contains a grub found on the mezcal leaves, and that those who drink from the bottle will be proving their virility. Don’t be fooled by this.There is no truth in this story. On the contrary, the existence of any insect inside the bottle would be indicative of a total absence of quality control in producing the drink.
CUERVO MARGARITA
A “CALIENTE” DRINK
MIX THE FOLLOWING INGREDIENTS IN
José Cuervo, first manufactured in 1795 is the
A BLENDER OR IN A COCKTAIL
worlds favourate brand. The family includes:
SHAKER:
Cuervo Blanco, stored for one month before it is
OR
1 DOSE OF CUERVO SPECIAL
WHITE TEQUILA; 3 DOSES OF
LEMON
MARGARITA MIX; CRUSHED
ICE. SERVE IN A LARGE GLASS.
OVER. IF IT CONTAINS MORE THAN
51% OF
FERMENTED MEZCAL JUICE, IT IS KNOWN AS MEZCALINA.
bottled; Cuervo Gold, aged in oak barrels for over a year; Cuervo 1800, regarded as the best in the world and must remain for at least three years in oak casks. José Cuervo also produces
LEMON MARGARITA MIX IS A PRE-
Margarita Mix, a prepared mixture with lemon, strawberry and
PREPARED MIX SPECIALLY FOR PRODUCING
Moonlight flavors, the same quality as the tequila family (Please
MARGARITAS.
see recipe).
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WINES THE COLOR OF WINE
To wine connoisseurs, there is a dictum that says: life is too short for bad HAS NOTHING TO wine. Just because it would take all of a lifetime to talk about wine. No cause DO WITH THE TYPE for alarm. Just a small amount of information will be sufficient so that you can OF GRAPE UTILIZED, venture into this terrain and sound plausible. Today many countries produce BUT RATHER WITH wine of the best quality. In addition to France, Italy, Portugal, and Spain, the THE TIME THE GRAPES Chilean, Argentinian and American (California), Australian and South African WERE LEFT WITH wines are famous. Brazilian wines are also much in evidence. In Japan, sake is THE SKIN ON WHILE wine made from rice – not grapes – and known worldwide. Very often, one FERMENTING. particular region famous for a specific quality of wine will become generic in quality. For instance, Chablis is white wine produced in this region of France and famous the world over. Many of the U.S. wines, for instance, are known as Chablis, although they come from California. As a drink, white wines are popular in Brazil because they are served chilled. The way in which wine is kept is important. Wine bottles must always be stored lying horizontally so that the cork is wet, in a dark cold place. It would be well worth your while to talk to the sommeliers - the professionals specialized in wines. Don’t worry if, at first, they WHY, IT’S PORTUGUESE! sound too refined. Soon you will be in your element talking to them. The Portuguese wine most popular in Brazil is the Periquita wine. The name comes directly from the region where the first vines were planted and later grafted to the vineyards of grapes picked to produce this wine:
TO START WITH, LEARN TO DECIPHER THE INFORMATION ON THE LABELS OF THE GOOD WINES.
Cova da Periquita. Periquita is a red wine of predominantly French Castelão caste (type of grape), combined with “Espadeiro” and “Monvedro”. The wine is made at a controlled temperature of 28ºC and is stored for eighteen months in barrels of French oak. The wine rests for some six months after it is bottled, and
30
only then, goes onto the market.
• THEY ARE BASICALLY CLASSIFIED AS RED, WHITE, RESINATED, SPARKLING AND FORTIFIED, SUCH AS
PORT WINE. • WINES ARE ALSO CLASSIFIED ACCORDING TO THE REGION OF SOURCE, TYPE OF GRAPE USED AND THE YEAR OF HARVEST.
ALCOHOL RATING IN
GENERAL RANGES FROM
7 TO 14%.
• THE BEST KNOWN VARIETIES ACCORDING TO THE TYPE OF GRAPE UTILIZED ARE:
CABERNET
SAUVIGNON, MERLOT, PINOT NOIR, CHARDONNAY, SAUVIGNON BLANC, AND RIESLING.
BEER We are, at last, to discuss the most ancient alcoholic beverage known to humanity, although wine-producers will say the same about wine. Beer has not changed a great deal as to processing. It is still a fermented drink using water and barley as basic ingredients. It is important to observe the validity because, different from red wines, beer does not improve with time. Bottled or canned, validity is on average six months. And in barrels, just one month. Beer is also most sensitive to temperature. It is best stored in a cold place (preferably in a fridge) with no incidence of light. Basically, there are two types of beer: highly fermented with a higher alcoholic rating and low fermentation with lower alcoholic rating.We can also classify them according to color and body: stout is black, made with roasted malt: ale is red and full-bodied; and lager and pilsener are clear and light.
THE BEST AMONG THE DARK BEERS Today, one of the most famous brands in all of the world is the Irish Guinness, stout, dark, mild and with a very delicate taste. Alcoholic rating is 4.2%
DRINKS WITH ENERGIZERS Today, consumers are experimenting with new ideas for drinks, mixing energizers with vodka or whisky. According to scientific evidence, a combination of alcohol and energizer drinks does no harm to the health, provided it is in moderation. Even though some believe that drinks with energizers can keep them apt to drive, we must discourage consumers who have drunk in excess from driving after they drink.
A DRINK WITH AN ENERGIZER PLACE ONE DOSE OF J&B IN A TALL GLASS. COMPLETE WITH ENERGIZERS. ICE TO TASTE.
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SOCIAL RESPONSIBILITY A BARTENDER MAY HAVE TO COPE WITH DIFFICULT OR EVEN EMBARRASSING SITUATIONS. IT IS ALWAYS EASIER TO WORK WITH THE TEAM, WITH GUIDANCE FROM A MANAGER, TO SOLVE THESE SITUATIONS.
THE LAW IS CLEAR WHEN IT COMES TO SELLING ALCOHOLIC BEVERAGES TO MINORS.
RESPONSIBILITY WITH ALCOHOL IS PART OF THE ATTRIBUTIONS OF A BARTENDER, AS A PROFESSIONAL AND AS A CITIZEN.
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THE PROFESSION OF A BARTENDER DEMANDS RESPONSIBILITY IN DEALING WITH ALCOHOLIC BEVERAGES.
THEY
ARE A PLEASURE TO ADULTS PROVIDED THEY ARE CONSUMED IN MODERATION.
A
BAR PROFESSIONAL MUST BE TRAINED TO AVOID SITUATIONS OF ABUSE IN ALCOHOL AND NEVER SERVE ALCOHOLIC BEVERAGES TO ANYONE UNDER AGE.
33
Honesty, responsibility, and ethics are words that may easily be meaningless if we do not realize, in a very practical way, how they apply to our work environment and, in fact, to our lives.
THE LEGISLATION We can start by thinking like this: a bar professional deals with alcoholic beverages on a daily basis.The first step is to be familiar with what the legislation has to say about this. In Brazil, legislation on how bars, restaurants, and nightclubs operate varies from city to city; it is best to ask your boss. Some of these, however, are very clear:
IF YOU ARE IN DOUBT AS TO THE AGE OF A CUSTOMER, DO NOT HESITATE.
ASK AS CALMLY AND POLITELY AS POSSIBLE.
EXPLAIN THAT YOU MAY BE MISTAKEN, BUT THAT IT IS AN IMPORTANT LEGAL ISSUE.
✓ To sell alcoholic beverages to minors is a crime under the Penal Law and in the Statutes on Children and Adolescents. The penalty varies from six months to two years imprisonment and the fine may be to the amount of R$ 2.000,00 (October 2000 values) ✓ As from 1985, the sale of alcoholic beverages is prohibited on the main highways in Brazil. In 1999, the government of São Paulo reinforced this norm and extended the ban to include all roadways in the state of São Paulo. ✓ The Brazilian Traffic Code specifies that a concentration of 6 decigrams of alcohol per liter of blood is proof that a driver is under the influence and in a state of alcoholic drunkenness. ✓ The National Law on Drink, Number 8.918 of July 14, 1994, in the chapter “On the Control of Drink”, specifies that:
34
Material and equipment employed in the production, preparation, manipulation, processing, packaging and transportation of drink shall comply with sanitary and hygiene requirements.
ALCOHOL Alcohol is a substance that affects the way in which our brain and our body as a whole function. Many believe that alcohol is a stimulant. In fact, it acts in quite the opposite way, and causes people to “slow down the pace”, as you might say. Consumed in moderation, alcohol is, in fact, relaxing and can lead people to feel greater ease in expressing what they think or what they feel. This is more a result of a social situation, relaxing, among friends, than because of the substance in itself. The substance in itself - alcohol utilized in drink - is scientifically known as ethanol and is produced by distilling grain (such as crushed malt in the case of whisky or grains for vodka), or plants such as sugarcane (for cachaça, for instance) or by fermentation (as with grapes that produce wine if fermented). Alcohol is a colorless liquid. Color in alcoholic beverages comes from certain components of malt, or by adding other products in the producing process. It is important to realize that:
IF A PERSON DRINKS TO EXCESS AND CANNOT STOP, IN A SHORT TIME HE MAY
Excessive intake of alcohol affects the function of the brain and of the body.
BE UNCONSCIOUS, AND MAY EVEN DIE.
THIS PROCESS IS KNOWN AS
For instance, when you have one or two drinks socially in a bar with friends... What is the first effect you are aware of? You will probably feel more relaxed, and you may find it easier to keep a conversation going. In fact, you may possibly say things you would never voice were you not drinking. This is the effect produced by alcohol. It will make you less inhibited, more willing to show your feelings.You may feel you are the life and soul of the party. However, this feeling may also be dangerous. It may make you feel fit for anything - and this can result in accidents such as driving a car at speed, among other things.
“ALCOHOLIC POISONING”.
The key word is MODERATION Several important comparative studies on the effects of different types of drink have shown that there is no difference between beer, wine, or distilled drink. If consumed in moderation, the benefits will be the same. Differences as to the effect on the health are probably associated to the standard of consumption of alcoholic beverages such as, for instance, drinking while you eat.
35
As a bar professional, always abide by this rule:
Never, but really, never, give an alcoholic beverage to someone in a drunken state. As a bartender, you must be alert to some of the signs that show someone is beginning to get drunk. Learn to look out for the physical changes in anyone who orders one drink, then another, and then another... The most common symptoms include:
✓ heightened facial color, euphoria; ✓ reduced motor coordination and reflexes; ✓ slow, dragged, long drawn-out speech; ✓ tone of voice louder than usual; ✓ double vision; ✓ memory loss; ✓ unstable moods, feeling sick, vomiting; ✓ drowsiness; ✓ and, in more abusive cases, respiratory insufficiency, coma, and even death. Heavy drinkers often refer to liver complaints. Do you know why? Because the liver acts as a kind of filter. And like any other filter, at a given moment, it may be very dirty and clog up. A person who regularly indulges in drinking to excess, will inevitably be subject to health problems. On the other hand, to drink moderately may contribute to reduce risk of heart disease.
• YOU WILL FIND AN INDICATION ON THE ALCOHOL CONTENT OF
LABEL.
36
FONTE: GREA – Grupo Interdisciplinar de Estudos do Álcool e Drogas do HC/SP
DRINK ON THE
PROPORTION OF ALCOHOL IN DRINK Each type of drink contains a different amount of alcohol in its composition. The table below indicates the amount of alcohol content for some of the drinks more popular to Brazilian taste. Drink
% alcohol
Drink
% alcohol
Beer Table wine Cider Champagne Port wine
3,5 a 6 10 a 14 5a6 10 a 15 20
Madeira wine Cachaça Whisky Brandy Vodka
19 a 34 38 a 53 40 a 50 45 a 48 37,5 a 40
It is very difficult to establish a limit in relation to the amount of drink that a person may ingest before he feels drunk, and depends on various factors. For instance:
◆ weight and sex; ◆ metabolism; ◆ amount of food ingested before
starting to drink; ◆ level of tolerance for alcoholic beverages; ◆ rate of intake - the faster a person drinks, the more his body will absorb the alcohol.
Although alcohol concentrates rapidly in the bloodstream, it takes a long time to eliminate. The body will take, on average, one hour to eliminate one dose of alcoholic beverage.
Once the alcohol is in the bloodstream, there is no drink that will interfere with its effects.
THE LIMIT FOR WOMEN OF ALCOHOLIC BEVERAGES IS, BY AND LARGE, LOWER THAN THAT FOR MEN.
THAT IS
SO BECAUSE THEY HAVE
DRINK AND DRIVING
LESS FAT AND LESS WATER IN THE BODY SO
As a bar professional, you must be alert and try your best to see to it that customers will not drive in a drunken state. In the United States, for instance, various cities have extremely strict laws on the subject. If a person drinks overmuch in one particular establishment, and suffers an accident when he leaves, the bartender may also be regarded as co-responsible together with the owner. He/she may even lose his license to practice.
THAT THE CONCENTRATION OF ALCOHOL PER LITER OF BLOOD IS GREATER.
Recommend that your boss put up this statement in the back bar:
“Drinking is dangerous. It is safer for customers to leave in a taxi or to ask for a lift.”
37
A considerable number of traffic accidents occur because a driver will consume alcohol in excess before driving. However, incredible as it may seem, a number of people are unaware of the fact that it is illegal to drive with more than a modest amount of alcohol in the bloodstream.
In Brazil, by law, the limit of alcohol in the bloodstream of a A PERSON NEED NOT BE COMPLETELY
person who is driving may not exceed 60ml per liter of blood or, in other words, 0.06% of alcohol per liter of blood.
DRUNK TO CAUSE A TRAFFIC ACCIDENT.
DEPENDING ON THE CASE, IT TAKES TWO OR THREE DRINKS TO LOSE INHIBITION, FEEL MORE RELAXED AND/OR COURAGEOUS.
It is truly impossible to define the exact doses of alcohol that an adult may consume before driving, for, as we have shown previously, each person’s tolerance to alcohol depends on a series of factors. Normally, if an adult of average weight has a dose of whisky, vodka, or other spirit or, as a glass and a half of wine, or one can and a half of beer - approximately 22.5ml of alcohol, we may state, for sure, that he/she is very close to the alcohol limit to be able to drive a car. It is best to stop drinking before reaching the limit.
in Do not believe popula r
✓ DO NOT ENCOURAGE MIXING ALCOHOLIC
ome remed h y to help d r a e r i o e e b s . So saying
What can you do to prevent someone from drinking and driving?
Behavior that is harmful in traffic, precipitated by excessive intake of alcoholic beverages:
✓ Always have non-alcoholic
✓ excessive speed;
cocktails, soft drinks and mainly water - a great deal of water - at hand.
✓ errors through estimating
BEVERAGES AND COMPETITIONS BETWEEN CLIENTS TO SEE WHO IS CAPABLE OF DRINKING MORE..
✓ risky maneuvers;
✓ Taxi telephone numbers should be close to the public telephones with warnings about the dangers of drunken driving. If necessary, call a taxi for the client.
distances incorrectly;
✓ visual errors with lapses in steering;
✓ errors resulting from
38
✓ To offer something to eat is one good way to help a client to drink moderately.
undue/delayed reactions.
FACING UP TO AWKWARD SITUATIONS Some recommendations may assist you in this task. A good bartender should face these situations without generating embarrassment or creating a stir. It is essential to be discrete, to be helpful and, also, to render high quality service. All of this can help you to avoid a tense atmosphere.
Be alert to what is going on around you and see to it that the customers are satisfied. There are three things that customers do not like:
✓to feel they are being ignored; ✓not to be served when it is their turn;
✓staff in a bad mood or rude
Never forget that you work as a team. So always ask for help when necessary. All in all, for any delicate situation, there are measures of a practical nature that may assist you a great deal, namely:
1
THE RULES OF THE BAR
2
THE RIGHT ENVIRONMENT
Ask your boss what the house rules are. Every bar has norms, for instance, on opening hours, on what to do should there be some disturbance, etc.
As a bar professional, you should contribute so that the atmosphere in the bar is always pleasing. Watch for volume of sound, lighting, the faces of the customers and, mainly, how your staff is working. Special care must be devoted to cleanliness and hygiene of the environment.
3 4
WATCH OUT FOR: Bad language said out loud, forming disorderly groups, irritated customers looking in one same direction, unexpected silence, or the sound of broken glass.
REMEMBER: HOWEVER UNFAIR THE SITUATION MAY SEEM, THE
CUSTOMER IS ALWAYS RIGHT.
ANTICIPATE THE PROBLEMS Should a customer, for any reason, not be satisfied with the services rendered: • Be well-mannered; • Listen to the complaint, without interrupting the person who is talking; • Try to understand the point of view of the person who is complaining. You can start by answering: “I know how much this has upset you...” • Show you listened to the complaint in earnest; • If necessary, call the boss; • Always remember to apologize for what occurred.
39
Finally, and no less important,
5 • BE ALERT TO CHANGES IN BEHAVIOR INDICATIVE THAT SOMEONE IS DRINKING TO EXCESS.
• A PERSON WHO IS OVER-REACTING, EXHAUSTED, OR UNDER STRESS WILL FEEL THE EFFECTS OF DRINK MORE RAPIDLY.
SOME OF THE THINGS YOU SHOULD NOT DO: • Never blame the manager or any member of the team; • Never try and justify your actions or offer complicated explanations for situations; • Never lose control.
KNOW WHEN TO SAY “NO”. There are some situations in which a bartender must be more diplomatic. For instance, in front of customers who are minors or with customers who have made a nuisance of themselves through drinking to excess.This is not easy to do and requires diplomacy. How can you refuse to serve more drinks without causing a conflict? Always be well-mannered. It is a good idea to begin with: “I am sorry, but...” Try and use a reason of a legal nature or of professional responsibility. For example: “It is against the law to serve drinks to anyone who cannot prove he/she is of age.” Always end with positive action. For instance:”...but I can call a taxi”; “... but you can come back tomorrow with you ID card, and there will be no trouble”;“... can I bring you some coffee...”
BEWARE OF
✦ FINGERS POINTING ✦ GESTICULATING HANDS
✦ CLOSED FISTS ✦ VOICES THAT ARE OVERLY LOUD
✦ INVASION OF SOMEBODY’S
AND IF TEMPERS RUN HIGH? Many conflicts can be avoided if you can identify some signs of animosity. Experienced bartenders know that it is easier to prevent trouble from happening than to try to solve problems later. If this occurs in your bar, watch it:
✓ Keep calm; ✓ Do not lose your patience;
PHYSICAL SPACE
✓ Be understanding; ✓ Ask your boss and colleagues to solve the problem:
40
eam work always produces the best outcome.
At these times, if you must intervene, remember:
✓ TAKE IT EASY: If you start to polish the glasses or initiate any other activity in a place with problems, your presence may have a calming influence.
✓ BE DIRECT: It is possible to get around a situation by speaking directly to the persons involved. This works better if the customers are known to you. In many cases, it is enough to ask a question like: “Everything OK here?”
✓ CAREFUL WITH BODY LANGUAGE: Take care that your behavior and gestures are not misunderstood as aggressive. Be alert to your tone of voice and your movements. And KEEP CALM.
RESPONSIBLE PARTNERSHIPS The alcoholic beverages industry has proved itself an important partner in teaching habits in drinking with responsibility. In the U.S. and in Europe in many bars, we can see posters with responsible and goodhumored messages. For instance:
as usual.” onsible way – sp re a in k n ri “D “Never drink and drive ”.
“Class requires you drink in moderation.”
at so?” le way, isn’t th b si n o sp re a w to drink in “You know ho “As with everything else that’s good, drink vodka with energizers in moderation.”
41
C O N C L U S ION And so we are at the end of this handbook. It was compiled with only one intention in mind, namely, to help you to become one of the best bartenders in the world. Add your talent to your will to succeed. Could there be a better recipe? Shake up your future, add a sprig of green for hope, and have fun on the job! And, finally, the most important recommendation :
. e c i t c a , r p e d c practice, practice, practi an This is the only way to become a self-assured successful bar professional. Don’t forget: practice makes perfect.
Some recommendations that are worth remembering: ✓ Always be the best; do all you can with love and devotion. ✓ Always be well turned out. Your hands and your fingernails are consistently observed. Make sure they are clean!
✓ Smile and be charming - but without exaggeration. ✓ NEVER ARGUE WITH YOUR CUSTOMERS. ✓ Never turn your back on the customers. The first 10 seconds are decisive for the impression your bar will make.
✓ Always use a tray to serve with. ✓ Work in silence and always prepare the drinks facing the customers. ✓ Your bar should be spick and span, shining bright. ✓ Everything must be in its place. ✓ Be alert to the customer’s needs. ✓ Use clean glasses and never touch the edge of the glass with your fingers. ✓ Never let the customers wait. ✓ When you prepare the drinks, always use a measuring glass to determine the amounts.
✓ Help your colleagues at work.
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BIBLIOGRAPHY PACHECO, Aristides de Oliveira - Manual do Bar - Série Apontamentos: Hotelaria. Editora SENAC, São Paulo, 1996. JUNQUEIRA, L. O Livro de Ouro de Coquetéis, Aperitivos e Bebidas. Rio de Janeiro,Technoprint, s.d. The Official Harvard Student Agencies - The Harvard Bartending Course, third edition, St. Martin’s Griffin Edition, 1999. Guia do Bartender - Bartenders’ Association, Denmark. TIPS Training Program - Trainer Supplement, developed by the Health Education Foundation of Washington, D.C., 1998. Bartender Operating Standards - CoBAR, UDV Company Bar and Centre of Excellence. DIAGEO - Código de Marketing de Bebidas Alcoólicas. DIAGEO - Bebidas Alcoólicas: Guia para os Funcionários.
Sites visited: • Escola Paulista de Medicina - www.epm.br/psico • Grupo Interdisciplinar de Estudos de Álcool e Drogas (GREA) - www.usp.br/medicina/grea • www.gettips.com - an important source of information on U.S. legislation on alcoholic beverages and safe responsible action for bar professionals. • www.madd.org - site on legislation and safety in relation to alcoholic beverages in the U.S. • www.bartender.com - site for the U.S. magazine Bartender Magazine. Edition, production and photolytes: Proposta Editorial Rua dos Pinheiros, 20 - 2º andar CEP 05422-000 - São Paulo - SP Telephone: (11) 3061-2046 Edition and Graphic Project Beth Lima Mtb - 19.254/SP Research and Reports Gonçalo Jr. Diagramming Adenize Luiza de Oliveira Ilustrations Flávio Del Carlo Photos Franklin Nolla UDV File (Photographs of drinks).
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Tomorrow’s People Helping People to Work
