BẢNG MÔ TẢ CÔNG VIỆC CỦA BARTENDER

1/BARTENDER:
1/BARTENDER:


Is in charge of mixing cocktail and sometimes serving other beverage. He creation
Is in charge of mixing cocktail and sometimes serving other beverage. He creation
new cocktail if necessary and ensure that a par stock of all beverage item is
new cocktail if necessary and ensure that a par stock of all beverage item is
maintained. He has to make out the daily checklist and monthly inventory. He
maintained. He has to make out the daily checklist and monthly inventory. He
is also responsible for cleaning in bar area.
is also responsible for cleaning in bar area.
2/BARMAN’S IMAGE:
2/BARMAN’S IMAGE:
a)
a)
A barman appearance and personal hygiene are of
A barman appearance and personal hygiene are of
paramount importance for his image.
paramount importance for his image.
b)
b)
Posture: habitually upright but easy.
Posture: habitually upright but easy.
c)
c)
Hair: close cut clean, well brushed, woman should have

Hair: close cut clean, well brushed, woman should have
their hair tied neatly.
their hair tied neatly.
d)
d)
Perfume: not permissible while on duty.
Perfume: not permissible while on duty.
e)
e)
Manner: alert cheerful ready smile well poised.
Manner: alert cheerful ready smile well poised.
f)
f)
Face: clean shave for men and neat make-up for woman.
Face: clean shave for men and neat make-up for woman.
g)
g)
Habit: no drinking, eating, or smoking while on duty.
Habit: no drinking, eating, or smoking while on duty.
h)
h)
Jewellery: preferable not worn while on duty.
Jewellery: preferable not worn while on duty.
i)
i)
Hands: kept dry and clean nails close trimmed.
Hands: kept dry and clean nails close trimmed.

COCKTAIL INTODUCTION
COCKTAIL INTODUCTION

A precise definition of a Cocktail is a alcohol beverage and usually a mixed of two
A precise definition of a Cocktail is a alcohol beverage and usually a mixed of two
or more ingredients and mainly made from spirits, liqueurs, wines, fruit juices and
or more ingredients and mainly made from spirits, liqueurs, wines, fruit juices and
other ingredients. Cocktail can be consumed at any time of the day.
other ingredients. Cocktail can be consumed at any time of the day.

METHODS OF MIXING
METHODS OF MIXING
1/ SHAKE:
1/ SHAKE:
There are two basic types of cocktail shakers the Boston and the standard. Put the
There are two basic types of cocktail shakers the Boston and the standard. Put the
ingredients into the cocktail shaker and pour in the necessary ingredients, shake
ingredients into the cocktail shaker and pour in the necessary ingredients, shake
briskly for few second and strain into the required glass.
briskly for few second and strain into the required glass.
2/ STIR:
2/ STIR:
Use a mixing glass. Put ice into the mixing glass and pour in the necessary
Use a mixing glass. Put ice into the mixing glass and pour in the necessary
ingredients. Stir unit cold and strain into the required glass.
ingredients. Stir unit cold and strain into the required glass.
3/ BLEND:
3/ BLEND:
Put the ingredients into the electric blender, add crush ice if required by the recipe
Put the ingredients into the electric blender, add crush ice if required by the recipe
and blend until the required consistency then pour or strain into the require
and blend until the required consistency then pour or strain into the require
glass.

glass.
4/ BUILD:
4/ BUILD:
Pour the necessary ingredients directly into a suitable glass without any premixing,
Pour the necessary ingredients directly into a suitable glass without any premixing,
add ice only if required by the recipe.
add ice only if required by the recipe.

BAR TERMINOLOGY
BAR TERMINOLOGY
Terms used in the bar.
Terms used in the bar.
dash: about 3 drops.
dash: about 3 drops.
neat: a drink without ice.
neat: a drink without ice.
on the rock: a drink poured over ice.
on the rock: a drink poured over ice.
candy syrup: a sugar and water mixture.
candy syrup: a sugar and water mixture.
soda out: a drink topped with soda.
soda out: a drink topped with soda.
straight up: a stirred cocktail strained into a glass without ice.
straight up: a stirred cocktail strained into a glass without ice.
virgin: without alcohol
virgin: without alcohol
go easy: pour less of mixer.
go easy: pour less of mixer.
THE ALCOHOLIC CONTENT OF DRINKS:
THE ALCOHOLIC CONTENT OF DRINKS:

Light beer: 2-4 percent.
Light beer: 2-4 percent.
Standard beer: 3-5 percent.
Standard beer: 3-5 percent.
Heavy beer: 5-7 percent.
Heavy beer: 5-7 percent.
White wine: 8-12 percent.
White wine: 8-12 percent.
Red wine: 9-14 percent.
Red wine: 9-14 percent.
Portified wine: 14- 20 percent.
Portified wine: 14- 20 percent.
Liqueur: 14-15 percent.
Liqueur: 14-15 percent.
Spirit: 40-50 percent.
Spirit: 40-50 percent.