Bartending E-Book

Adam Freeth

• Herausgeber: IMM Lifestyle Books
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2016

Seitenzahl: 249

Beschreibung

For all aspiring and working bartenders, "Bartending" offers expert advice on all aspects of running a successful bar. With a comprehensive introduction to the tools, equipment and glassware found in every bar and guidance on providing excellent customer service, this book provides all the knowledge needed to be the best in the business. Easy-to-follow recipes show how to make a range of cocktails, from classic Martinis to modern twists on old favourites, accompanied by hints and tips for perfect pouring and presentation. Detailed sections on the most popular drinks offer a wealth of information to give a thorough understanding of the products. Full of invaluable advice from an industry professional, "Bartending" is the essential guide to becoming an expert bartender.

Leseprobe

BARTENDING

This edition published 2012. First published in 2009 by New Holland Publishers (UK) Ltd

London • Cape Town • Sydney • Auckland

Garfield House

86–88 Edgware Road

London W2 2EA

United Kingdom

www.newhollandpublishers.com

Wembly Square,

First Floor, Solan Street Gardens

Cape Town 8000 South Africa

Unit 1

66 Gibbes Street

Chatswood

NSW 2067

Australia

218 Lake Road

Northcote

Auckland

New Zealand

Copyright © 2009 text: Adam W. Freeth

Copyright © 2009 photographs: New Holland Publishers (UK) Ltd

Copyright © 2009 New Holland Publishers (UK) Ltd

Adam Freeth has asserted his moral right to be identified

as the author of this work.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and copyright holders.

eISBN 978 1 60765 182 6

Editorial Assistant: Catherine Knight

Designer: Fiona Andreanelli (www.andreanelli.com)

Cover Designer: Celeste Vlok

Illustrations by: John Harris & Fiona Andreanelli

Corkscrew silhouette on p17 ©fractal, www.istock.com

Photographer: Edward Allwright

Production: Laurence Poos

Editorial Direction: Rosemary Wilkinson

Printer: Toppan Leefung Printing Ltd China

10 9 8 7 6 5 4 3 2 1

BARTENDING

A Professional’s Guide to the Industry

ADAM W FREETH

ACKNOWLEDGEMENTS

My mother introduced me to this industry very early on, both through her love of running pubs and pure graft, to give my brother and me a better life. Her influence and hard work have been an inspiration throughout my career and I love her dearly. My big bro Andy is responsible for continuing my passion for this industry by introducing me to my very first bar job and to every bar owner he met in Europe. Thank you for the opportunities this presented me with.

Big love to my friends and family who have tolerated my incessant obsession with cocktails and bartending since I was a teenager, you know who you are. The bartenders and work colleagues I have trained and met around the world who have listened to my ramblings of bartending and cocktails and who have equally inspired me to take my craft to that next level.

Anil Sabharwal, a friend since the beginning of Shaker BarSchools and a true ambassador for professional bartending. Myles Cunliffe, you, my friend, have been and always will be my definition of the consummate professional bartender and your help with pulling the photography together for this book was truly appreciated.

And finally this book is dedicated to Tree; without her I would not have been able to realise my ambitions. Your support and dedication have been amazing.

The publishers would like to thank Chris and Antoine at the Puzzle Pub on Gray’s Inn Road, London, for their help with the shoot.

CONTENTS

Acknowledgements

Introduction

The bartender

Responsible service of alcohol

The customer

The bar

Product knowledge

Grain distillates: Vodka

Gin

Whisky

Plant distillates: Rum

Cachaça

Tequila and mezcal

Fruit distillates: Brandy

Aromatised/fortified wines

Bitters

Liqueurs

Wine and Champagne

Beers

The mechanics of bartending

Cocktails and mixology

Cocktail recipes

Index

INTRODUCTION

Bartending dates back to ancient times and can be found in Roman, Greek and even Asian societies. Then, as now, public drinking houses or inns served as a meeting place for people to socialise with their friends over a couple of drinks.

It was not until the early 19th century that the first cocktail was invented, marking the beginning of a new era in bartending. In 1862, the first cocktail recipe book was published. Written by an American bartender named Jerry Thomas, The Bartender’s Guide: How to Mix Drinks introduced the art of cocktail making to a wider audience. Thomas is considered the Father of the cocktail, promoting them with his travelling cocktail show and concocting his famous Blue Blazer with a display of theatre and showmanship. A second cocktail book followed in 1888 when Harry Johnson published the New and Improved Bartender’s Manual of How to Mix Drinks.

Over the last couple of centuries, many notable bartenders have left their lasting mark in bartending history and have contributed to the progression and recognition of professional bartending. Though the style of bartending has evolved since its early beginnings, the concept has remained largely the same.

The hospitality industry has experienced a flourish in the last few decades and never have experienced, professional bartenders been more in demand. Covering all aspects of bartending, from getting to grips with the inner workings of a bar, understanding the products you are selling, alcohol awareness, recipe development and dealing with the public, this guide will reveal the ins and outs of how to run a modern-day bar. So whether you’re looking to improve your own skills or wishing to make a profession out of bartending, this book provides all the advice and answers you need.

THE BARTENDER

THE BARTENDER

When exploring what defines a professional bartender, one must first look at what ‘professional’ means in the context of bartending. The word ‘professional’ indicates someone who is skillful by virtue of possessing special knowledge or a person having impressive competence in a particular skill.

Today’s bartenders are expected to keep up with the ever-changing pace of global hospitality and service standards. Professional bartenders must now be more knowledgeable, quicker, more efficient, friendlier and more focused on keeping the customer delighted than ever before.

THE FIVE PS

The five Ps represent all that encompasses a professional bartender:

Pride, Passion, Preparation, Presentation, Professionalism.

A professional bartender will always exude enthusiasm and passion for their profession; they will take pride in how they look and what they do behind the bar. Preparation and presentation are just as important to them as any top chef. They will have a keen eye for detail and have a plethora of classic recipes that they have perfected whilst having the creativity and knowledge of ingredients to invent their own concoctions.

Although not a technical skill, style is vital to the modern bartender and can be represented in many different ways. Here are a few pointers to consider.

• PERSONALITY: Use your personality to develop your style

• CONFIDENCE: Comes with knowledge and practice

• POURS: The style in which you pour, accurately and with panache

• SHAKE: Unique and with presence. It’s an art form so enjoy it!

• SHOWMANSHIP: Presentation of practical and flair skills

• PRESENTATION: Your own personal style, adapted to the environment.

This book aims to provide the novice and aspiring bartender with the practical know-how to become a professional bartender. No one book can singularly provide all the skills and knowledge necessary to become a proficient, efficient and accomplished bartender but, with lots of practical experience and training, this book will help you get one step closer to a professional standard.

As a professional bartender your job is not only to provide efficient and friendly service, but to use your extensive knowledge of the bar menu to suggest and sell appropriate drinks to fulfil your guests’ needs. Furthermore, it is your responsibility to ensure that the bar is maintained to the highest standards of cleanliness and presentation.

JOB DESCRIPTION

JOB-SPECIFIC REQUIREMENTS AND RESPONSIBILITIES:

• PUNCTUALITY: Be on time, every time. Punctuality is vital in the bar arena; it is a true sign of the professional and ranks very highly with all operators/managers. Lateness affects everyone around you as all operations work as a team.

• PERSONAL APPEARANCE: Every bar, restaurant, hotel, nightclub, casino and café will have its own policy on uniform and appearance. Everyone should look professional and you should take pride in your appearance. Close contact with customers and team members means that deodorant is a prerequisite. Fingernails and hair should be kept clean at all times and if your hair is long, tie it back.

• UNIFORM: Your uniform is either issued or set as a standard by the venue. Be sure to keep your uniform clean and ironed and your shoes polished. Always remember that you are an ambassador for your bar.

PERSONAL BAR TOOLS

As a minimum, bartenders should always carry three pens on their person (one to use, one to lose and one to give away), a lighter and a waiter’s friend. Professional bartenders will also have their own bartending kit, which can include a Boston shaker, strainers, bar blades, pour spouts, bar spoons, a muddler, a canelle knife, a chopping knife and board, and many other tools.

ATTITUDE

A positive attitude is vital in the hospitality industry and as a bartender you are constantly in contact with people, customers or team members. There is no room for arrogance or negativity and your attitude should always be positive whenever on duty.

PREPARATION

Similarly to a kitchen, a bar requires a lot of preparation to ensure the smooth running of a shift. All service areas and stations should be set up to the venue’s standard and should be 100 per cent ready for business at opening time. Till floats, change, glassware, garnishes, ice, napkins, straws and stock should all be checked and plentiful.

MULTI-TASKING

You should always endeavour to use both hands whenever possible. There are many small jobs that need doing throughout a bar shift aside from making drinks, including clearing away dirty glassware, restocking, replenishing ice, napkins and straws, checking back to customers, standing menus up, placing a fresh napkin under a customer’s drink and, of course, cleaning the bar. A bartender should always aim to stay on top of these tasks, some of which can be done simultaneously.

LICENSING LAWS AND REGULATIONS

Laws and regulations governing the sale of alcohol on licensed premises vary around the world, so it is important that you are familiar with your country’s and venue’s rules. For instance, in the UK and Australia it is illegal to serve alcohol to anyone under the age of 18; in the US the limit varies between 18 and 21 years old. It is your own personal responsibility to know the local laws on serving alcohol. The responsible service of alcohol also extends to intoxication and in some cases fines may be issued for serving individuals who may be intoxicated.

SERVING ALCOHOL RESPONSIBLY

Serving someone who is drunk can be bad for business, and can endanger the customers and staff. Your role is prevention rather than cure and you should, whenever possible, monitor the alcohol intake of your customers.

CUSTOMER SERVICE

Good customer service is not just about serving guests drinks with a smile. Your responsibility as a bartender is to ensure that every stage of the service process is performed to the highest possible standards and to ensure your guests leave with a good impression of you and the experience of your service.

TEAMWORK

Teamwork is an essential part of running a successful bar. Your job as a professional bartender is to support your team members and always be a team player. There is a saying in the industry that goes: ‘If you are not serving, serve your team mates’.

Service is all-important. When a large group of people enters your bar, if you are not serving a customer, stop what you are doing and split the order with your colleagues. Do not be afraid to ask others for help – they will soon ask you when they need it. Alternatively, be alert and attentive to your colleagues’ needs; teamwork can be as small as passing a bottle, placing napkins and making drinks in your colleague’s order, icing their glassware or simply cleaning and clearing their service area. Interaction and communication are the key to effective teamwork.

CLEANLINESS

Cleaning is a large part of a bartender’s job: cleaning bar tops, service areas, washing out shakers and tools, and clearing away dirty glasses are some of the many cleaning jobs. Professional bartenders should maintain the highest standards of bar cleanliness and hygiene at all times, before, during and after their shift. A clean and tidy bar top is inviting to the guests so clean as you go. Equipment and glassware should also be kept clean and shining at all times, particularly shakers and mixing glasses.

HEALTH AND SAFETY

Bartenders have a personal responsibility to work safely and without risk to others by adhering to industry health and safety procedures. Remember that you are handling foodstuff and liquid for consumption, so cleanliness of preparation and storage are of the utmost importance. If mopping any floor area, always be sure to display the appropriate warning signs.

COMPANY POLICIES

Be aware of all company licensing laws, policies and procedures. Each bar will have its own rules and it is your job to learn these before you set foot behind the bar.

MONEY HANDLING

Any money that is handled within the bar environment should be checked carefully and accurately at all times. Bartenders work in a fast-paced, noisy and energetic environment so it’s important to be vigilant and focused on the money. In most cases venue managers hold responsible the individual bartenders or those who have shared a cash register for any discrepancies, either negative or positive. Always count change back either into the customer’s hand or onto a change tray, with a receipt where possible.

REPORTING

Bartenders should assist the management in maintaining and exceeding standards by reporting any problems with the bar and working environment. If a customer has cause for complaint and would like to speak to a manager, unless it is something that you are confident and comfortable handling, ensure you report this to a manager or supervisor immediately.

KNOWLEDGE

You must have a full knowledge of all products and prices within your operation. Your knowledge is only limited to your willingness to learn and educate yourself.

EDUCATION

To actively contribute to your business, you should strive to improve yourself and the business you work for by continually learning and educating yourself about your chosen profession.

Bartender’s tip:

Always call out to the customer any note that is handed to you, for example, ‘That’s a twenty’. This will ensure that there are no discrepancies. This can help as a reminder of the note you are tendering to avoid accidentally short-changing a customer. It makes the customer clear on the note they handed over and avoids them thinking that they may have been short-changed.

RESPONSIBLE SERVICE OF ALCOHOL

RESPONSIBLE SERVICE OF ALCOHOL

Although most people drink alcohol responsibly, alcohol abuse by a small minority can result in crime, health risks and anti-social behaviour. The professional bartender can play a vital role in the responsible service and promotion of alcohol.

INTOXICATION

Intoxication can have a dramatic effect on a person’s behaviour. Bartenders have a responsibility to be proactive in the prevention of persons becoming unduly intoxicated and to ensure the safety of all customers. In some countries it is illegal to knowingly sell alcohol to a person who is drunk or appears drunk. Equally it is an offence to serve alcohol to the companion of a person who is drunk for the drunken person’s consumption.

COMMON SIGNS OF INTOXICATION:

•   Slurring and mispronunciation

•   Staggering, swaying or clumsiness

•   Looking sleepy (eyes rolling back)

•   A significant change in behaviour as well as anti-social behaviour

•   Speaking loudly and the inability to hear properly

DRINK DRIVING

Bartenders should always have their clients’ safety in mind when selling or serving drinks. If you are aware that any of your clientele is driving, always be in a position to offer an alternative non-alcoholic beverage.

UNDER-AGE DRINKING

In some countries, serving alcohol to minors is illegal and bartenders can face personal fines and criminal charges. Ensure you check the local licensing laws and regulations. Always be prepared to ask a customer for proof of age. Be sensitive in your approach to any customer that may appear under the legal drinking age so as not to cause unnecessary embarrassment.

WHAT HAPPENS TO ALCOHOL IN YOUR BODY?

The alcohol in drink is absorbed into your body through the stomach and small intestine. Food slows down the rate of absorption – that’s why alcohol affects you more quickly on an empty stomach.

From here, it is distributed via the bloodstream throughout the body, reaching your heart, brain, muscles and other tissues. This happens very quickly – within a few minutes. Usually, though not always, this has a pleasant effect.

Your body can’t store alcohol, so it has to get rid of it, mostly via your liver. First, the liver changes alcohol into a highly toxic substance called acetaldehyde.

This turns into acetate, a harmless substance, which is passed out in the urine. Some alcohol is also excreted through the breath and sweat. Your body’s ability to process alcohol depends on various factors like your age, weight and sex. Your body breaks down alcohol at a rate of about one unit per hour – and no, there is no way you can speed this up!

ALCOHOL AND UNIT MEASUREMENT

Everyone involved in the sale of alcohol should be aware of the strengths of drinks they serve and should be prepared to give customers informed advice. Some customers may wish to know the levels of alcohol contained in different drinks to monitor their alcohol intake. So that this may be done, a measurement called a ‘unit of alcohol’ is used, one unit equating to 8 g or 10 ml of alcohol Half a pint of beer, at a strength of 3.5% ABV, contains 8 g of alcohol, or 1 unit (or to be specific 1.0255 units). One 25 ml jigger of vodka, at a strength 40% ABV, also contains 8 g alcohol. Therefore, in terms of alcohol intake, one jigger of vodka is equivalent to half a pint of beer.

ALCOHOL AND THE BODY

Alcohol is absorbed into the blood and reaches all parts of the body, and the effect drinking has on an individual depends on how much alcohol is in the bloodstream at any given time, in other words, the blood alcohol concentration (BAC).

The amount of alcohol that gets into the bloodstream and how quickly depends on quantity, gender, build and ingested food. All these factors combined make an accurate diagnosis of a person’s BAC almost impossible.

OTHER IMPORTANT FACTORS AFFECTING BAC:

VOLUME: The amount of alcohol consumed and the strength (ABV% or proof).

SIZE AND WEIGHT: If you are small, your blood alcohol volume is less than that of a larger person.

SEX: Women can’t drink as much as men – it’s a biological fact! Women are generally smaller and have proportionately less body water and more body fat than men, and alcohol doesn’t dissolve easily in fat. That’s why, drink for drink, women end up with more alcohol in their bloodstream than men.

WATER LEVEL: If you’re dehydrated, alcohol will have a greater effect than if your body’s water concentration is normal. That’s why drinking alcohol in summer or after exercise affects you more.

INGESTED FOOD: If you drink a unit of alcohol on an empty stomach, almost all of it will be absorbed in an hour. But if there’s food in your stomach, the process will be slower.

The sole cause of drunkenness is drinking alcohol at a rate faster than your body can process it. Usually, about 20 minutes after the last drink, BAC starts to fall.

The number of units of alcohol in any quantity of any drink can be worked outby applying the following formula:

Amount of liquid in ml x % ABV x 0.001. Here are some common examples:

BAC LEVELS AND THEIR EFFECTS ON THE BODY

Bac (mg/decilitre)

Symptoms

50

Euphoria, talkativeness, relaxation

100

Central nervous system depression, impaired motor and sensory functions, impaired cogntion

140

Decreased blood flow to brain

300

Stupefaction, possible unconsciousness

400

Possible death

500

Death highly likely

THE CUSTOMER

THE CUSTOMER

The success of your establishment relies on repeat business, which in turn relies on customer satisfaction. Treat your customers with courtesy and respect and they will not only come back but will pass on the good word to others.

READING YOUR CLIENTELE

The more time spent behind the bar, the more experience you will gain in dealing with people and the better you will be able to anticipate their wants and needs. Reading your clientele takes some sensitivity and a lot of common sense. Always be attentive to people’s likes and dislikes. Without generalising too much, reading your clientele is about understanding key groups of people. Age and popularity may play a role in the type of drinks you suggest to your customers. Certain drinks will appeal to different ages, sexes, groups and events.

One of the most important points to remember is that the clientele must always be at the heart of your operation. Customer satisfaction is far more important than increasing your overall take on the bar. Unless the clientele leaves your bar planning to make a return visit, the size of their bill will be completely irrelevant. Your business will only survive on repeat business. You must understand this before you even attempt to sell or serve a drink.

CUSTOMER SERVICE

Customer service is often seen as a process, activity, performance measurement and a philosophy. There are hundreds of definitions of customer service; companies and individuals will have their own definition and some bars will have their own customer service standards.

One of the things that sets apart someone simply who works behind a bar to a professional bartender is the ability to exceed the needs of the customer. People have the choice to drink and socialise wherever they choose, and even when serving the simplest of drinks that requires very little skill, the standards of service can vary hugely depending on the individual bartender. Using the example below, here are two bartenders serving the same drink to the same customer in the same environment and under the same circumstances.

BARTENDER A: SOMEONE WHO WORKS BEHIND A BAR

•   Customer approaches the bar.

•   Bartender looks at the customer, no smile, no words.

•   Customer asks for a bottle of beer.

•   Bartender takes the first bottle of house beer from the fridge and places the beer in front of the customer, then holds out his hand for payment.

•   Customer hands the bartender a note.

•   Bartender tenders the note and gives the customer the change.

BARTENDER B: A PROFESSIONAL BARTENDER

•   Customer approaches the bar.

•   Bartender acknowledges the customer, whilst wiping down the bar and placing a napkin in front of him.The bartender greets the customer and asks what they would like.

•   Customer asks for a bottle of beer.

•   Bartender suggests a range of beers.

•   Customer asks for one of the suggested beers.

•   Bartender commends the customer for their choice and asks if they’d like a glass for the beer.

•   Customer says ‘yes please’.

•   Bartender asks the customer if they would like anything else.

•   Customer says ‘no thanks’.

•   Bartender takes a cold bottle of beer from the fridge and presents the label to the customer for approval and provides a clean glass.

•   Bartender tells the customer how much it will be.

•   Customer hands the bartender a note.

•   Bartender calls out the note, tenders it and gives the customer the change.

•   Bartender completes the order by thanking the customer.

It may seem that Bartender B does three times as much and takes much longer to serve the customer than Bartender A, but apart from the few seconds of interaction with the customer the service takes the same time but has a much more positive impact on the customer’s experience.

The quality of a service experience determines both customer satisfaction or dissatisfaction and the likelihood of a return visit. Have a passion about what you do; if you are having a good time at work, then your guests will also have fun.

THE CUSTOMER JOURNEY

Almost 30 per cent of customers will not return to an establishment as a result of poor service received from the person serving them or dissatisfaction felt for the product they have been served.

As a bartender, customer satisfaction should always be at the centre of what you do. Use the following customer journey as a guide to ensure that your guests receive superior service from the moment they enter your bar to the moment they leave.

THE SMILE

When a customer enters a bar, the last thing they want is a miserable bartender to grunt at them after they have just finished a hard day at the office. First impressions always last and this begins with a simple smile and positive eye contact.

THE WELCOME

Try to greet each new customer within 20–30 seconds of them entering the venue and don’t just focus on the ones you are serving. This is one of the most important processes of the customer journey. If you are cleaning glasses, stocking fridges, sorting change or making a drink you should always acknowledge any new customers to the bar. This can be in the form of a nod, a simple greeting or a courteous ‘I’ll be with you in just a moment’. By acknowledging your guest you are telling them that you know they are there. This gives them reassurance, especially when the bar is busy, and they will be more inclined to wait.

THE ACKNOWLEDGEMENT

If you are four-deep with customers, then try to just acknowledge or say ‘I’ll be with you in a moment’. Even if you are busy, try to give a waiting guest a drinks menu if they haven’t already lunged for one. When you are ready to serve a new guest/group, place a napkin in front of the guest or more appropriately a number of napkins for the size of the group.

The use of napkins or drinks coasters is also a good way of letting other bartenders know who is being served; no napkin means the customer is waiting. For this system to operate properly everyone you work with should know this rule and ensure that once the guests have been served the napkins are cleared from the bar.

THE ORDER

When taking an order always be polite and make sure you get the whole order by asking the guest if they would like anything else; it will save you a lot of time. Use expressions such as ‘Can I get you anything else?’ or ‘Is that everything?’.

THE SALE

This is your sales opportunity, an opening to up-sell or suggest an appropriate drink. Some bartenders simply take orders whereas professional bartenders offer service that sells.

THE MAKING

Always try to prepare the drink in front of the customer. Whether it’s pouring a beer or making a Manhattan, every drink should be served efficiently and to the highest possible standards, taking into consideration factors such as temperature, presentation, glassware, garnish and much more besides. Try to make the drinks in a rational way by building an order gradually; larger orders can be broken down into twos, threes or fours. Also break down orders that require different methods. For instance, in the following round of drinks, you would deal with them by order of complexity, starting with the easiest first:

2 bottled beers › open the bottled beers

1 glass of wine › pour the wine

2 Vodka and Cranberry and

1 Cosmopolitan › make these three

drinks together

STYLE AND ENTERTAINMENT

Because of your personality, your style of service will probably be different to the next bartender. Developing your personality behind the bar is like an actor developing their character profile; the bar is your stage so always give a great performance. This can be demonstrated in the smallest of ways, from the flourish in presenting a bottle of beer and glass and bringing them together neatly on a napkin, to the way in which you pour, shake and make your drinks.

To deliver impeccable service you must ensure that the guest leaves feeling delighted that you took the standard of service that one step further. This can be through interaction, bar tricks, light humour, general conversation and occasional flairing. Flairing is becoming increasingly popular with successful bars; the simplest of moves can have the largest impact on a guest’s experience – practise the moves and only when you have mastered them and feel confident, try them out and see the response you get.

THANK YOU

A simple thank you to the customer after serving them is common for bartenders to forget. When returning change to a customer or completing an order always remember to thank them.

CUSTOMER CARE

Once you have served the drinks, check back to the customer and ask them if everything is