390 Bar Opening Checklist Clock in Check out Bar keys from Security office Collect Bank/Float from accounting department Pick up food, beverage and dry goods requisitions from purchasing Open the bar Sign in Check log book for important information Wipe the counter tops Sweep and mop floor Prepare trash cans with liners Take out Liquor bottles and display Put away all items practicing FIFO Polish all glassware and check its par Load Speed rails and prepare juices Clean the ice bins and fill ice Cut fruit and prepare garnish Check CO2 and bag in box, change if needed Check beer keg and change if needed Fill Straws, Picks, Stirrer and all Bar supplies Ensure Briefing is conducted Check for the non available items for today Plan for the cocktail of the day Check drinks and fill in requisition if necessary
391 Bar Closing Checklist Complete Food, Beverage and supply requisition and drop it at stores Ensure trash is collected and drop it at the trash collection area Put away all liquor, displays and Miscellaneous Beverage and lock all cabinets Refill all juices and put them back in the fridge Wipe down counters. Run POS report and complete the paperwork No open checks Arrange bar stools in a neat and orderly fashion Clean ice bins Sweep and mop floors Clean soda and beer dispensers Take paper work and cash ,Float and transfer slips to accounting Clock out Ensure bar furniture is neatly arranged before leaving All glassware in cabinet and back area shelves Switch off all machines Fill in log book Prep Breakage ,Spoilage and Spillage report, if any Attach transfer slips with the checks Count all empty bottles for Requisition(If the system is exchange of empty for full) and drop them at the appropriate place Turn off lights Cover the garnish with cling foil and put the back in the fridge Do the closing inventory
392 Restaurant Opening Checklist Clock in Collect the restaurant keys from the security Pick up linen from Laundry Pick up the float from accounting Read the log book Check the back areas for cleanliness Fill up condiment jars and sugar Check the par stock Dust the chairs and clean the tables Read the notice board Check the trays and tray stands if they are clean Polish any Crockery, Cutlery and Glassware left from the previous shift Check the tables for set up and finish any pending set up Stock side stations with cutlery, Crockery and Glassware Fold napkins and prepare any extra covers needed Start setting up the buffet(if there is a Buffet ) Check Salt and pepper shakers. Check the alignment of tables, chairs and covers Get the butter ready Get the bread baskets ready Check for Par of Coffee, Tea, Sugar , Sauces and other supplies Fill in a requisition if short of something Sign in
393 Restaurant Closing Checklist Stations are to be clean and neat All soiled dishes, glassware and silver are to be taken to the Dishwashing area. All silverware to be polished All soiled napkins are to be taken to the Laundry All checks to be closed on the POS. All cash and checks dropped at the Accounts/Reception. All doors and windows locked. Back area cleaned Coffee machine cleaned Empty bottles dropped at the at the empty bottle area Requisition done and dropped at the Stores All back area fridges stocked Set the restaurant for Breakfast Set the Buffet for Breakfast Switch off all the lights and air-conditioning Sign out of Point of sale and change shift for Breakfast Drop keys at the Security
394 In Room Dining Sequence of Service Order Taking Extension answered within 3 rings Greeting includes “Good Morning/ etc”. Greeting includes department name Greeting includes offer of assistance. To addresses guest by name Speak in clear and good command of English To be knowledgeable about menu Be accommodating of guest’s requests Be proactive in order-taking/ attempts up-sell Advise estimates delivering time Repeats order given by guest Be friendly & helpful Always thanks guest for calling (with sincerity)/ pleasant parting comment Be friendly & helpful Service Breakfast items (a range) are available in all-day menu Phone order delivery time to be within 30 mins Order is delivered within 5 mins of estimated time
395 Staff greets guest by name Staff asks permission to enter room Staff enquires where to place breakfast Staff explains main dishes Staff offers to open & pour bottled beverage (if applicable) Staff presents bill with folder & pen (in good condition) Bill is accurate Staff thanks guest (with sincerity) & wishes a pleasant meal Staff invites guest to call Room Service for collection on completion of meal Staff is well-groomed, name tag (if present) is clean Staff return to collect within 60 mins from delivery (without being called) Time taken from call to staff collecting tray to be within 15 mins Tray is taken out of sight (not left in corridor) Overall service experience is good General Room service menu is in good condition and clean Table (top)/ linen is in good condition & clean Cloth napkin is in good condition & clean Chinaware is in good condition & clean Cutlery is in good condition & clean Glassware is in good condition & clean Flower/ decoration is fresh & in good condition (if applicable) Tray/ trolley set-up is well-presented
396 Tray/ trolley is in good condition & clean Cloche is in good condition & clean Not hotbox is brought in-room, cloche is used to cover hot food Food & Beverage If food ordered is not part of ABF set: Toast is warm on delivery Bakery basket selection; minimum 3 different types All bakery items are fresh Butter provided (served in dish) Jan selection; min 3 jams/ marmalade & 1 honey Hot items well presented & good portion Hot items are warm on delivery Hot items are flavorsome & at correct temperature Coffee is hot, served in thermos pot Coffee is fresh tasting Portion includes at least 2 cups of coffee Sugars (white, brown & sweetener) are provided, individually wrapped Juice is chilled (no ice in glass) Potion is good size Juice is fresh & flavorsome Additional items (other than eggs, bakery, juice & coffee) are included in ABF set Additional items are well presented & flavorsome
397 Cold items are covered, no plastic wrap Overall good food experience Main Meal Order Taking Extension answered within 3 rings Greeting includes “Good Morning/ etc”. Greeting includes department name Greeting includes offer of assistance. Staff addresses guest by name Staff has good command of English Staff knowledgeable about menu Staff is accommodating of guest’s requests Staff is proactive in order-taking/ attempts up-sell Staff estimates delivering time Staff repeats order Staff has a friendly & helpful manner Staff thanks guest for calling (with sincerity)/ pleasant parting comment Service Breakfast items (a range) are available in all-day menu Phone order delivery time to be within 30 mins or 15mins (for nightcap) If order placed using door knob menu, order delivered within 5 mins of time specified Order is delivered within 5 mins of estimated time
398 If dessert is orders (as part of meal), served 15 minutes after the initial delivery Correct order is served Staff greets guest by name Staff asks permission to enter room Staff enquires where to place meal Staff explains main dishes Staff offers to open & pour bottled beverage (if applicable) Staff asks if guest has any additional request Staff presents bill with folder & pen (in good condition) Bill is accurate Staff thanks guest (with sincerity) & wishes a pleasant meal Staff invites guest to call Room Service for collection on completion of meal Staff has warm manner, uses eye contact & smiles Staff is well-groomed, name tag (if present) is clean Staff return to collect within 60 mins from delivery (without being called) Time taken from call to staff collecting tray to be within 15 mins Tray is taken out of sight (not left in corridor) Overall service experience is good General Room service menu is in good condition and clean Table (top)/ linen is in good condition & clean Cloth napkin is in good condition & clean Cutlery is in good condition & clean Chinaware is in good condition & clean
399 Glassware is in good condition & clean Salt & pepper shakers are in clean & full Flower/ decoration is fresh & in good condition (if applicable) Tray/ trolley set-up is well-presented Tray/ trolley is in good condition & clean Cloche (if applicable) is in good condition & clean Not hotbox is brought in-room, cloche is used to cover hot food Food & Beverage Beverage Adequate measure Correct temperature(s) Adequate presentation Flavorsome & good consistency First Course Adequate portion Correct temperature(s) Adequate presentation Flavorsome & Good consistency Second Course Adequate portion Correct temperature(s)
400 Adequate presentation Flavorsome & Good consistency Dessert/ Coffee/ Other Adequate portion/ measure Correct temperature(s) Adequate presentation Flavorsome & Good consistency Overall Food & beverage served corresponds to menu/ staff description Cold items covered, no plastic wrap Overall good food experience
401 Restaurant - Buffet Service Staff greets at entrance within 30 secs Staff directs guest to table within 1 min of being acknowledged/ advises of waiting period Staff offers choice of A La Carte/ Buffet upon seating guest Staff able to list different teas available when asked Staff offers to take order within 5 minutes of providing menu Staff is helpful & knowledgeable about menu/ buffet If guest dining alone, staff offers reading material if applicable) Staff has warm manner, uses eye contact & smiles Staff has good command of English Staff is well-groomed, name tag (if present) is clean Drink offered & served within 5 mins of order (within 10 mins if order from buffet station)/ within time advised by staff Correct order(s) is served Soiled plates are cleared within 4 mins of completion/ when guest is at buffet Used cutlery is removed when plates are cleared Guest does not have to request for cutlery (promptly replenish or second set provided) Bill brought within 3 mins of request Staff presents bill with folder & pen (in good condition) Bill is accurate
402 Staff thanks guest (with sincerity), bid Farewell. Pleasant closing service delivered. Overall staff service is good Staff enquires about guest satisfaction (at least once) Other vacated tables are promptly cleared General Service Table is already set on seating Table(top)/ linen is clean & in good condition Cloth napkin is in good condition & clean Cutlery is in good condition & clean Chinaware is in good condition & clean Glassware is in good condition & clean Salt & pepper shakers clean & full Menus & any other printed material are in good condition & clean Newspaper(s) available, current & in good condition Temperature is comfortable Lighting level is appropriate Noise level is appropriate Music appropriate (if applicable) Plants & table decorations fresh & healthy (if applicable) Furniture is in good condition & clean Floor is in good condition & clean Walls are in good condition & clean
403 Ceiling is in good condition & clean Toilet is in good condition & clean Food & Beverage If teabag(s) used, only premium quality Portion includes at least 2 cups of tea Guest offered choice of hot/ cold milk (or lemon/ honey) with tea Milk provided in jug (labeled according to order if more than 1 guest & different types requested) Brown & white sugar + sweeteners available (individually packed) Food sampled from buffet is flavorsome & of good consistency Bakery items are fresh Ordered items (from menu/ buffet station) are flavorsome Food & Beverage served corresponds to menu/ staff description Overall food experience is good Buffet Set-up Buffet is attractively presented Buffet area is clean, no food left on surfaces or floor Manned station(s) area is kept clean & tidy Hot items look fresh & appetizing Minimum of 3 juices served chilled (no ice) Bakery selection: minimum 3 types of Danish pastries, 1 type of croissant, 2 types of bread (whole meal & white)
404 Butter us readily spread able (not hard) Cereal Selection: min 5 cereals Choice of whole & low fat milk available (skim & Soya where offered), clearly labeled Fruit selection: min 3 types of fresh fruits Yoghurt selection: min plain + 2 fruit flavors + low fat Local breakfast items offered Pan cakes/ waffles/ French toast made to order (not in chafing dish) Cold cut selection: min 2 cold cuts, 1 smoked fish & 2 cheeses All food types are kept replenished All beverages are kept replenished Local/ ethnic food items or unfamiliar dishes have labels Overall buffet presentation is good Restaurant- Main Meal Service Staff greets at entrance within 30 secs Staff directs guest to table within 1 min of being acknowledged/ advises of waiting period Staff offers menu/ explains buffet upon seating guest Staff offers to take order within 5 minutes of providing menu Staff proactive in order-taking Staff uses upseliing techniques for food & beverage Staff is helpful & knowledgeable about menu/ buffet
405 If guest dining alone, staff offers reading material if applicable) Staff has warm manner, uses eye contact & smiles Staff has good command of English Staff is well-groomed, name tag (if present) is clean Drink offered & served within 5 mins of seating First course brought within 15 mins of ordering/ within time advised by staff Soiled plates are cleared within 4 mins of completion of course Staff offers drink refill in good time (if applicable) Second course brought within 10 mins of competing first course/ within tie advised by staff Soiled plates are cleared within 4 mins of completion of course Condiments & bread basket (if applicable) are cleared Staff offers dessert/ coffee/ other Dessert/ coffee/ other brought within 10 mins of order/ within tie advised by staff Soiled plates are cleared within 4 mins of completion of course Bill brought within 3 mins of request Staff presents bill with folder & pen (in good condition) Bill is accurate If guest pays by cash, correct change given If guest pays by cash, change & receipt given Staff thanks guest (with sincerity), bid farewell. Pleasant closing service delivered. Overall staff service is good Correct orders served
406 Staff enquires about guest satisfaction (at least once) Meal completed within 1 hour Other vacated tables are promptly cleared General Service Table is already set on seating Table(top)/ linen is clean & in good condition Cloth napkin is in good condition & clean Cutlery is in good condition & clean Chinaware is in good condition & clean Glassware is in good condition & clean Salt & pepper shakers clean & full Menus & any other printed material are in good condition & clean Newspaper(s) available, current & in good condition Temperature is comfortable Lighting level is appropriate Noise level is appropriate Music appropriate (if applicable) Plants & table decorations fresh & healthy (if applicable) Furniture is in good condition & clean Floor is in good condition & clean Walls are in good condition & clean
407 Ceiling is in good condition & clean Toilet is in good condition & clean Food & Beverage Beverage Adequate measure Correct temperature(s) Adequate presentation Flavorsome & good consistency First Course Adequate portion Correct temperature(s) Adequate presentation Flavorsome & Good consistency Second Course Adequate portion Correct temperature(s) Adequate presentation Flavorsome & Good consistency Dessert/ Coffee/ Other
408 Adequate portion/ measure Correct temperature(s) Adequate presentation Flavorsome & Good consistency Overall Food & beverage served corresponds to menu/ staff description Overall good food experience
409 BAR/ LOUNGE Service Staff greets at entrance within 30 secs Staff directs guest to table within 1 min of being acknowledged/ advises of waiting period Staff proactive in order-taking Staff offers to take order within 5 minutes of providing menu Staff uses upseliing techniques for food & beverage Staff is helpful & knowledgeable about drink list Staff has warm manner, uses eye contact & smiles Staff has good command of English Staff is well-groomed, name tag (if present) is clean Drink order taken within 3 mins of seating Drink served within 5 mins of order Complimentary nuts/ snacks/ nibbles served (min 2 types, not pre-set) Staff offers drink refill/ 2nd drink within 2 mins of completion Ashtray emptied after 2 cigarettes (if applicable) Bill brought within 3 mins of request Staff presents bill with folder & pen (in good condition) Bill is accurate If guest pays by cash, correct change given
410 If guest pays by cash, change & receipt brought within 2 mins Staff thanks guest (with sincerity), bid farewell. Pleasant closing service delivered. Overall staff service is good Correct orders served Staff enquires about guest satisfaction (at least once) Meal completed within 1 hour Other vacated tables are promptly cleared General Service Table is already set on seating Cloth napkin is in good condition & clean Chinaware is in good condition & clean Glassware is in good condition & clean Salt & pepper shakers clean & full Menus & any other printed material are in good condition & clean Newspaper(s) available, current & in good condition Ash tray is clean upon arrival Temperature is comfortable Lighting level is appropriate Noise level is appropriate Music appropriate (if applicable) Plants & table decorations fresh & healthy (if applicable)
411 Furniture is in good condition & clean Floor is in good condition & clean Walls are in good condition & clean Ceiling is in good condition & clean Toilet is in good condition & clean Beverage Adequate measure If tea ordered: if teabag(s) used, only premium quality If tea ordered: portion includes at least 2 cups Correct temperature(s) Flavorsome & good consistency Complimentary nuts/ snacks/ nibbles are provided with the beverage Club service/ mixers served on the side (if applicable) Beverage corresponds to menu/ staff description Overall beverage experience is good
412 Cost Classification of Cost as Food Cost and Beverage Cost There lies a lot of confusion as to what items are classified under food and what under beverage for costing purpose: The first controversial thing is about juices, both fresh and packed juices and about coffee and tea. Fresh juices always to be classified under Food and packed juices under beverages usually, but not with out reason or with out exceptions, the reason being most of the juices are served in bar, than why under food? It’s not only because even though bar makes and serves fresh juices, they will get the fruits from the kitchen. There is another catch 22 situation in this, during alacarte breakfast if any guest order for fresh juice it goes under food revenue and not beverage. Tea and coffee is another major issue as to under what category it falls under, I have worked in hotels and countries where it is under beverage and the other under food. Proper assigning of cost to the right category is very important as this is a control tool to have a check on the Kitchen and The Chefs to The Food and Beverage department and the service staff. I recommend Tea and Coffee to be under Beverage cost and the Service staff requisition Tea and Coffee from the Chef. Regarding Juices, I recommend all juices for breakfast under food and all the juices served both fresh and packed under beverage cost. Though the Kitchen orders for fruit, the service staff are advised to use the Kitchen transfer form to request the fruit from the kitchen, than to use a requisition form and to send all the transfers across to the cost controllers for right calculations. In small properties they are pretty straight as I have seen the bar order for their own fruits and their own Coffee and Tea. Other important thing for the Food & Beverage Managers, Chefs and the Financial Controllers is to ensure that because most of the time breakfast is included in the
413 room rate, and the cost controllers should ensure that they transfer the Breakfast allowance on a daily basis from the room revenue. Pricing Pricing is an important function in Food and Beverage. It is done in close coordination between the Food and Beverage Manager, Executive Chef, Financial Controller and the General Manager. In any case it primarily should also be done keeping the competition around in that area. The Pricing Policy will be based on the overall Business Policy of the organization. As with food items, beverage prices should be set to yield, an overall beverage revenue. This means that the price of each drink does not have to be set at the desired beverage cost. Instead the prices will be based upon the sales mix and a range of beverage costs for each drink. Thus, the overall beverage cost will be achieved. Various methods are used in pricing which can be different from Pricing Food and Pricing Drinks. Some of the methods are listed below: ¾ Cost Plus Pricing: Here the selling Price is determined by the addition of a specific percentage, of the Cost Price; to the cost of the item in order to achieve a predetermined percentage Gross Profit. ¾ Rate of Return: Here, the total Costs of the Business are determined for a given business level and from this the percentage of the Cost Price required to be added to the Cost Price is determined in order to ensure that the business will be viable. ¾ Market Oriented: Here the selling price is determined by considering both what the guest is likely to pay as well as what others in similar operations, locally are charging. In practice a combination of these methods are used. There are other pricing methods too which are used like Mark Up method, which is used in Pricing Wines.
414 Food and Beverage Files/Reports Every Food and Beverage Department is expected to maintain and use some or all of the Reports/Files mentioned below: Par Stock list Work order /Maintenance Request book and file Daily revenue report Training file and training record. Banquet Event order. Overtime record. Reservation Book/File Food & Beverage Flash Cost Report. Log Book Profit and Loss statement. Memorandum: Incoming and outgoing Annual leave and public holiday record. Weekly Breakage Report Christmas and New Year Plan. Requisitions File Entertainment Record. Void Log Book Liquor Licenses. Weekly Sign in Sign Out sheet. Contracts File. Purchase order file. Guest Comment cards file Market List Food & Beverage Costings All outlets menu file. Food & Beverage Reconciliation. Beverage transfer files and transfer book. Food and Beverage Budget. Duty roster file. Breakage/Spillage and Spoilage record. Linen Register. Employee files Disciplinary record. Inventory file: Liquor, Food, Equipment. Events & Promotions Record
415 Food and Beverage Controls There are various control tools available to have a check in Food and Beverage Department. It is required, as Food & Beverage is a Revenue generating department and its Revenues/Loss will have a direct impact on the Profit and Loss of the Organization. Food and Beverage Controls can take various forms ranging from Guest Check Controls to Inventory and Stock Controls to Liquor and Beverage Controls in the Bar to Food Control in The Restaurant and Kitchen in the form of Food Cost and Beverage Cost. Requisition Procedure and Par Stock Levels are also some of the Food and Beverage Control Tools. Cashiering policy and methods including Void, Discounts and Complimentary though part of Accounts, influence Food and beverage Controls.
416 Alcoholic Beverages Any drink or beverage which has alcohol can be defined as an alcoholic beverage. Alcohol is a volatile fluid obtained by the fermentation of a liquid containing sugar. The strength of which can be further increased by distillation. There are different types of Alcohol: Methyl Alcohol, which is not drinkable. Ethyl Alcohol which is drinkable. Alcoholic beverages can be made in two different ways: 1. Fermentation: Fermentation is the process of converting sugars in to alcohol and carbon dioxide by the action of yeast. Alcoholic beverages are obtained from ingredients containing sugars, Ex: Grapes, Apples etc. Alcoholic Beverages can also be obtained from ingredients such as Cereals, Grains and Potatoes which have no sugar but have sugar potential because they are rich in starch. Once the starch is converted in to fermentable sugars, mainly maltose, yeast is introduced and fermentation begins. The two main categories of yeast are: Natural Yeast and Cultured Yeast. 2. Distillation: Because alcohol produced through the process of fermentation could yield only up to 14 to 15 percent of alcohol by volume, we need to use the process of distillation to increase the concentration of alcohol and to increase the alcohol percentage. Fermentation is the basis for making all alcoholic beverages, after which it is subjected to the process of distillation to increase its alcoholic content. Distillation is a process of separating the alcohol (Ethanol) from the fermented liquid .Alcohol vaporizes at around 78 degrees centigrade and water at 100 degrees centigrade .Thus by heating a liquid containing alcohol, in a container known as still, firstly the alcohol vaporizes (leaving the water and other liquids behind) which can be cooled and condensed, with the resultant alcohol being concentrated and high in alcohol percentage.
417 All distilled drinks are known as Spirits. SPIRITS —COCKTAIL AND SPIRITS OVERVIEW— WHAT IS A COCKTAIL? A cocktail is generally any alcoholic beverage that is made by mixing alcoholic ingredients with other alcoholic ingredients and/or non-alcoholic ingredients. WHAT IS A SPIRIT? A spirit is an alcoholic product that is the result of distillation. CARBOHYDRATES Æ FERMENTATION Æ DISTILLATION Æ SPIRITS Alcohol content in spirits is measured in proof. Basically, the proof is twice the percentage of alcohol. For instance, a spirit that is 100 proof is about 50% alcohol. TYPES OF SPIRITS: Vodka • Currently the most popular spirit throughout the world • Originated in Russia and Poland • Made from any carbohydrate, but usually produced by grains such as rye, corn, or wheat. Also made from produce such as potatoes or beets (beetroot) • A neutral spirit: mostly colorless and tasteless • Usually between 80 and 110 proof, but most vodkas are 80 proof • Flavored vodkas: vodka with additional ingredients added after distillation. Some popular flavored vodka is citrus, vanilla, chocolate, pepper, and berry. • Vodkas can also be flavored by infusions by the restaurant or consumer, which is the process of adding ingredients to unflavored vodka and allowing the flavors to be absorbed by the vodka. • Popular vodka brands Absolut (Sweden), Belvedere (Poland), Boru (Ireland), Chopin (Poland), Cîroc (France), Finlandia (Finland), Grey Goose (France), Kettle One (Netherlands), Skyy (USA), Smirnoff (USA), Stolichnaya (Russia)
418 Gin • Originally made in Italy by monks, perfected by the Dutch (Netherlands), and popularized by the British (especially in London) • Flavored with botanicals (plant derivatives) before or after distillation • Each gin has its own (usually secret) combination of botanicals, but the most common are juniper berries and coriander (cilantro) seeds • Usually around 80 proof • Popular gin brands Beefeater (England), Bombay and Bombay Sapphire (England), Broker’s (England), Citadelle (France), Gordon’s (USA), Hendricks (USA), Plymouth (England), Tanqueray and Tanqueray No. 10 (England), Van Gogh (Netherlands) Tequila • Only from Mexico • Made from baked blue agave • Types of tequila o Blanco or Plata (White or Silver) Double distilled Great for cocktails o Gold Contains added flavors and colors Great for cocktails o Reposado Aged in oak barrels from 2 months to a year Very smooth o Anejo (Aged) Aged from 1 year to 5 years Sipping tequila o Mezcal Technically, mescal is not a type of tequila (tequila is more accurately described as a type of mescal) Made from any type of agave—not just blue agave—that is roasted Smokier than tequila Sometimes has a worm in the bottle, which is a moth larvae • Popular tequila brands Corazon, Don Julio, El Tesoro, Gran Centenario, Herradura, José Cuervo, Patrón, Sauza
419 Rum • Originated in the islands of the Caribbean, as well as in Central and South America • Historically, the most popular spirit • Made from sugarcane that is boiled down to molasses, then fermented and distilled • Modern rum is made mostly in tropical locations because of the prevalence of sugarcane • Types of rum o Light rum (white, light, silver, or blanco) Light color, light-bodied, lightly sweet, dry aroma Molasses is slightly fermented and aged in stainless steel tanks Great for cocktails o Gold rum (oro, amber) Medium-bodied, smooth High-end gold rums are aged from 1 to 3 years in oak barrels Low-end gold rums are flavored and colored o Dark rum Deep gold to dark brown in color Aged from 3 to 12 years in well-charred barrels Coloring and flavoring may be added Many can be sipped o Aged rums Made for sipping Aged for at least 6 years Sometimes blended from different distillations o Spiced or flavored rums Can be made with white, gold, or dark rums Infused with flavors such as citrus, vanilla, coconut, pineapple, spices o Cachaça Brazilian rum (sometimes referred to as a brandy) Made from the first press of sugarcane • Popular rum brands Appleton Estate (Jamaica), Bacardi (Puerto Rico), Gosling’s (Bermuda), Mount Gay (Barbados), Captain Morgan (USA), Malibu (Barbados)
420 Whiskey • One of the most highly-consumed categories of spirits world-wide • Originated either in Scotland or Ireland • 5 major producing countries: 1. Scotland 2. U.S. 3. Ireland 4. Canada 5. Japan • Whiskey vs. Whisky o “Whiskey”: Ireland, usually U.S. o “Whisky”: Scottish, usually Canada • Whiskey is made from different types of grain depending on its origin o Scotland and Ireland: malted barley o America: rye, wheat, maize, corn • Whiskeys are categorized by where they are from (Ireland, Scotland, U.S., etc.) and whether they are a straight whiskey or a blend • Straight whiskey o Single-malt o Tennessee sour-mash (Jack Daniels) o Bourbon • Blended whiskey o Made from different grains and distilleries • Cocktails are usually made from blended whiskeys • Whiskeys are served... o Neat (sometimes called “straight up”) o 1 or 2 cubes o With water on the rocks o Splash water, neat o With soda or, sometimes, ginger ale • Popular whiskey brands o Single-malt Scotch Whisky The Dalmore, Glenmorangie, Oban, Talisker, The Balvenie, Cragganmore, Glenfiddich, The Glenlivet, The Macallan, Bowmore, Lagavulin, Glenkinchie o Blended Scotch Whisky Chivas Regal, Dewar’s, Johnnie Walker, The Famous Grouse, o Irish Whiskey Bushmills, Jameson o Bourbon Baker’s, Basil Hayden, Booker’s, Jim Beam, Knob Creek, Maker’s Mark, Wild Turkey
421 o Tennessee Sour Mash Jack Daniel’s o Canadian Whisky Canadian Club, Crown Royal o Japanese Whisky Suntory Brandy • Distilled from fermented fruit juice • Usually made from grapes, but can also be made from any type of fruit • Types of brandy o Cognac Most famous of all brandies Produced only in the Cognac region of France Double distilled About 80 proof (40% alcohol) Aged for at least 2 years (and up to 20 or more years) in toasted oak casks Aging abbreviation • V.S.—Very Special; minimum of 2 ½ years • V.O.—Very Old; minimum of 4 ½ years • V.S.O.P.—Very Special Old Pale; Aged as long as 10 years • V.V.S.O.P.—Very Very Special Old Pale; Aged longer than VSOP • X.O.—Extra Old; Premium cognac • Additional naming to designate most premium, such as “Grand Champagne”, “Private Réserve”, or “Paradis” o Armagnac Produced only in the Armagnac region of France Made from only 3 varieties of white grapes Distilled only once Aged from 3 to 40 years Similar aging abbreviations as cognac o Grappa Not technically a brandy because it is distilled from grape skins, husks, and stems rather than the fruit itself From Italy made from what is left after grapes are pressed to make wine
422 o Marc French version of Grappa Winelike flavor o US brandies Made mostly in Napa Valley, California The best ones are made in the style of good Cognac o Fruit brandies Refers to brandies made from fruit other than grapes Apricot brandy Apple brandy Applejack Calvados • Popular brandy brands o Cognacs Camus, Courvoisier, Hennessy, Hine, Martell, Rémy Martin Liqueurs • Liqueurs are spirit-based products that are flavored and sometimes sweetened • “Liqueur” vs. “Cordial” The terms “liqueur” and “cordial” are sometimes used to refer to the same thing. In Asia, as in some other parts of the world, “cordials” are nonalcoholic, while “liqueurs” contain alcohol. • Some popular liqueurs Amaretto (almond), Frangelico (hazelnut), Créme de cacao (cocoa), Kahlúa and Tia Maria (coffee), Créme de banane (banana), Créme de cassis (currant), Chambord (raspberry), Limoncello (lemon), Midori (melon), Cointreau & Grand Marnier & Curaçao & Triple Sec (Orange), Sloe gin (sloe: small plum), Benedictine & Galliano & Pernod & Sambuca (variety of herbs)
423 Wine Wine is an alcoholic beverage made from the fermented juice of grapes. Main grape varieties: There are many grape varieties. Some of the more popular ones are listed below. White Grapes: Red Grapes 1. Chardonnay 1.Cabernet Sauvignon 2. Chenin Blanc 2.Merlot 3. Sauvignon Blanc 3.Gamay 4. Riesling 4.Syrah 5. Gewürztraminer 5.Pinot Noir 6. Pinot Grigio 6.Cabernet Franc Wine Producing Countries: There are many countries in the world that produce wine. Some of the more popular ones are listed below: France, Italy, Germany, Spain, Portugal, Australia, New Zealand, Chile, Argentina, USA, South Africa. Classification of Wines: Wines are classified in to the following 4 categories: 1. Table Wines: Table wines are also referred to as still wines as do not have any carbonation in them. Their alcohol percentage usually ranges from 9 to 15 percent by volume. They are further classified in to White Wine, Red Wine and Rose wine based on their colour. Red and Rose wines get their colour from the skins of Red Grapes during wine making process.
424 They can be dry, medium dry or sweet based on their Sugar content and sweetness. They can also range from light to medium to full bodied wines based on the alcohol percentage and ageing. After fermentation wines are matured and aged. Service of Table Wines: White and Rose wines are always served chilled. Red Wines are served at room temperature. 2. Sparkling Wines: Sparkling Wines are table wines with Carbon dioxide added to it. They are fizzy in nature .Champagne is the most popular example which is a Sparkling Wine from the Champagne region of France made by Methode Champenoise. Popular Sparkling wine alternatives to Champagne are Spumante from Italy, Cava from Spain, Sekt from Germany and Vin Mousseux from France .There are many more from different countries around the globe. Their alcohol percentage ranges from 8 to 13 percent. They are further classified in to following categories based on their sweetness: Brut: Very Dry Sec: Medium Dry Demi Sec: Medium Sweet Doux: Sweet Sparkling wines are always served chilled in Champagne Flute, Champagne Tulip or in a Champagne Saucer. 3. Fortified Wines: These are Table Wines Strengthened or Fortified by the addition of alcohol usually with brandy either during or after fermentation. Their Alcoholic strength ranges from 15 to 21 percent alcohol by volume. Famous Fortified Wines are Sherry and Malaga from Spain, Madeira and Port from Portugal and Marsala from Italy.
425 • Sherry: Sherry is a fortified wine made in Spain with Palomino, Pedro Ximenez and Moscatel grapes and is aged using the Solera system. Sherry is served in Sherry Copita or Elgin Sherry Glass. The different styles of Sherry are as follows: Fino: Dry style of Sherry to be served chilled Amontillado: A Dry, Nutty flavored Sherry.Serve Chilled or Cold. Manzanilla: A fino that is aged in Sanlucar de barrameda.It is the lightest and driest of all Sherries. Serve Chilled. Oloroso: It’s a rich, smooth raisiny style sherry. Cream: A dark, rich sweetened Olorosso. Fino, Amontillado and Manzanilla are good as Aperitifs as they are on the drier side and Oloroso and Cream for after dinner as they are sweet. • Port: Port is a fortified wine that comes from a specifically demarcated area in the Duoro valley of Portugal. It is fortified with Brandy to stop the fermentation and therefore has some residual sweetness. It can be either Red or White, depending on the grape varieties used. The different styles of Port are as follows: White Port: An aperitif style, made either quite dry or sweet. Serve Chilled. Ruby Port: It’s a port matured for 3 years. Tawny Port: It’s a port matured until its color has began to fade away and acquired a nutty character. Tawny Port is further divided in to 3 different categories: Aged Tawnies, Colheita Port and Late Bottled Vintage Port. They can be drunk as an aperitif or after dinner. Serve Chilled. Vintage Port: The top category, this is a ruby port from a single year that has been bottled two years after the harvest. Only the very finest wines are put aside for Vintage Port-and that only in good years.These are the ports that keep and need many years in bottle to mature. All other ports are ready to
426 drink once bottled. This style of Port needs decanting before service. Serve at room temperature. • Madeira: Madeira is a fortified wine that comes from the island of Madeira in Portugal. It is the least known of all the major fortified wines. The important Noble grape varieties of Madeira are: Sercial: This makes the driest style of Madeira. Serve Chilled. Good for Aperitifs Verdelho: Makes medium dry Madeira. Good for Aperitif or with Starters Bual: Medium Sweet Grape. Good for Aperitif or with Starters Malmsey: Makes the Sweetest Madeira. Good for after dinner. Basic Styles of Madeira: • Three Year Old: The basic style of Madeira, much of it goes in to cooking • Rainwater: A soft Medium Dry Style. • Five Year old Reserve: If a wine is made out of more than 85 percent of one of the noble varieties. • Marsala: Marsala is a fortified wine from the island of Sicily in Italy. Marsala is used the the most popular Italian Dessert Zabaglione. Different Styles of Marsala: • Fine: The Basic Marsala..It has strength of 17 percent alcohol and is aged for at least four months in wood. • Superiore: This must be stronger-at least 18 percent alcohol and must have two years ageing. • Vergine and Vergine Strvecchio: The top two categories. They are always dry wines.Vergine is matured in wood for 5 years .Vergine stravecchio for 10 years. • Special: These are the flavored Marsalas. Vergine and Stravecchio make good Aperitifs.Superioere is good for after dinner.
427 • Malaga: Malaga is a fortified wine from the region of Malaga in Southern Spain. Malaga like Port and Sherry is blended wine.There are five different additives which can be added to Malaga: Arrope, Mistela, Vino de Color, Vino Maestro and Vino Tierno. Styles of Malaga: There are different styles of Malaga based on the sweetness of the wine and its colour, and the type of grape must used: Malaga is classified as Dulce (Sweet), Pajarete (Medium Sweet) and Seco (From Pedro Ximinez grapes that have been fully fermented). 4. Aromatised Wines: These are wines are fortified and then flavoured.Thery are: • Vermouth: They are aromatized wines flavored with various herbs, flowers and barks and quinine and sugar as sweetening agent. There are three types of Vermouth: • Dry Vermouth: Which is dry and is made with white wine base • Bianco: Which is sweet? White wine base which is sweetened. • Rosso: Made in similar way to Bianco, but is less sweet and is coloured with Caramel. Dubonnet: French Aperitif made from a base of Sweet red wine or white wine, flavoured with Quinine or bitter bark. Lillet: Another French Aperitif made from white Bordeaux wine and flavored with herbs, fruit peel and fortified with Armagnac Brandy, it is aged in oak casks.
428 Bitters: • Amer Picon • Angostura: Trinidad & Tobago • Fernet Branca:Italy • Underberg: Germany • Byrrh • Saint Raphael • Campari:Italy Wines of The world France France is a very important wine producing country in the world. Various wine producing regions of France are: • Bordeaux Sub Regions/Districts of Bordeaux: • Medoc • Graves • Pomerol • Sauternes • St.Emillion • Entre Deux Mers • Burgundy Sub Regions/Districts of Burgundy: • Beaujolais • Chalonnaise • Chablis • Cote dor • Maconnaise
429 • Cotes du Rhone • Alsace • Champagne • Languedoc • Rouission • Loire Various wine labeling laws in France are: • Appellation d’origine controlee(AOC) • Vin delimite de qualite superieure(VDQS) • Vin de pays • Vin de table Italy Italy produces more wine than any other country in the world. Quality wines from Italy range from Sweet to Dry (White and Red) to Sparkling. The red wines from Italy are better known than the whites. Italy produces bigger and fuller red wines than the ones produced in France. Italian wine labeling laws are as follows: 1. Denominazione de Origine Controllata e Garantita (DOCG) 2. Denominazione de origine controllata (DOC) 3. Vino Tipico 4. Vino de Tavola. Wine Regions: • Piedmont • Lombardy • Veneto • Soave • Tuscany
430 • Campania • Sicily German Wines Eighty percent of Germany Wines are white. Most of German Wines are Capitalized (Sugar Added for increasing the Alcohol Percentage). Wine Laws: 1. Qualitatswein mit Pradicat (QMP) 2. Qualitatswein Bestimmter Anbaugebiete (QBA) 3. Deutscher Tafelwein 4. Landwein Other important Wine producing countries are: Spain Portugal Australia USA New Zealand Chile Argentina
431 Serving Wine There are certain basic rules to be kept in mind while Serving Wine: Dry Wine before Sweet Wine Light Wine before Full Bodied Young Wine before Old Wine And preferably White Wine before Red Wine. Wine served at the right temperature and in right glass White wine: • Prepare a wine bucket/cooler and a napkin (a different color from the one used by the guest). • Wipe the bottle. • Present the bottle to the guest, label facing the guest. • Inform the guest about their choice, read the name of the wine, its vintage year, its producer’s name and its grape. • Guest acknowledges. • Wrap the bottle and open the wine in the Wine Bucket. • Remove the cork cover without making any noise and place it on a B&B plate. • Gently wipe the lip of the bottle. • Present the cork plate to the guest. • Pour a one-inch amount of wine into the host’s glass. • Await their deglutition and approval. • Serve ladies first at a maximum of ¾ of the glass depending on the size of the wine glass and the bottle. • Serve gentlemen after at a maximum of ¾ of the glass depending on the size of the wine glass and the bottle. • Serve the host last at a maximum of ¾ of the glass depending on the size of the wine glass and the bottle. • Politely say, “Enjoy your wine”. • Replace the bottle in its wine cooler or bucket. • Automatically refill the glasses. • The guest must never ask for a refill.
432 Red wine: • Prepare a wine basket (a different color from the one used by the guest). • Wipe the bottle. • Present the bottle to the guest, label facing the guest. • Inform the guest about their choice, read the name of the wine, its vintage year, its producer’s name and its grape. • Guest acknowledges. • Wrap the bottle and open the Wine Bottle in Hand. • Remove the cork cover without making any noise and place it on a B&B plate. • Gently wipe the lip of the bottle. • Present the cork plate to the guest. • Pour a one-inch amount of wine into the host’s glass. • Await their deglutition and approval. • Serve ladies first at a maximum of ½ of the glass depending on the size of the wine glass and the bottle. • Gentlemen after at a maximum of ½ of the glass depending on the size of the wine glass and the bottle. • Host at the end at a maximum of ½ of the glass depending on the size of the wine glass and the bottle. • Politely say, “Enjoy your wine”. • Replace the bottle in the wine basket or red wine silver coaster. • Automatically refill the glasses. • The guest must never ask for a refill. • Do not shake the bottle while performing all these steps as it can easily alliterate the wine and affect its taste. Champagne: • Prepare a champagne/wine bucket or cooler and a napkin (a different color from the one used by the guest). • Wipe the bottle. • Present the bottle to the guest, label facing the guest. • Inform the guest about their choice, read the name of the champagne, its vintage year, its producer’s name and its grape. • Guest acknowledges. • Wrap the bottle and open it in the Wine Bucket or in Hand. • Serve ladies first at a maximum of ¾ of the glass depending on the size of the champagne glass and the bottle.
433 • Gentlemen after at a maximum of ¾ of the glass depending on the size of the champagne glass and the bottle. • Host at the end at a maximum of ¾ of the glass depending on the size of the champagne glass and the bottle. • Politely say, “Enjoy your champagne”. • Replace the bottle in its champagne/wine cooler or bucket. • Automatically refill the glasses. Storing Wine Storage of Wine in the right conditions is very important as too cold a temperature inhibits the maturing of Wine, too hot a Cellar hastens ageing. Wine storage conditions must be cool, desirably between 10 C and 13 C.Changes of temperature can spoil a Wine’s conditions so keeping it constant is essential. Light adversely affects Wines Colour and keeping quality, hence Wine Cellars are normally underground where it is dark. A Wine Cellar must be clean and free from strong smells. Vibrations, Shaking or disturbing wine is harmful. Wine Tasting Tasting Wine is often thought to be a gift or an acquired skill, but this is not the case: anybody can taste Wine. The only real difference between tasting and drinking is paying attention to the three separate sensations Wine offers: sight, smell, and taste. ¾ Sight/Colour: Wines change Colour as they age.A Wines Colour is judged by its intensity and clarity. While White Wines take on Color and becomes fuller and then becomes darker, a process knows as ‘Madeirization’, Red Wines slowly lose Colour, a process known as Oxydation. Also known from the look of a wine is its weight or richness. If the glass is given a twirl to rotate the Wine, once the contents of the glass are still, trails of
434 Glycerin will be left on the side of the glass. These are known as ‘tears’ or’legs’and indicates the richness of the Wine. ¾ Nose/Aroma: It’s an important element in Wine Tasting as a sense of smell is closely linked to the smell of taste. As Color indicates the age of wine, so will the smell. Young Wines will retain their primary, fruity aromas, while aged wines shows the aroma of Vanilla ,or a certain tastness.A mature wine will have a more complex aromas referred to as ‘Bouquet’. ¾ Tate/Palate: To judge the taste and flavor of a Wine requires that the palate act in fusion. The human tongue distinguishes four basic types of flavour: Sweet on the tip of the tongue, Salty just behind the tip of the tongue, Acid on the sides and bitter at the back of the tongue. These four flavors are modified by the sensation of temperature, weight and texture. The real flavour, however-the distinctive fruit, floral or spicy characteristics-will only come by rolling the wine around the tongue for a few moments and then holding the wine in the mouth, so that the flavors can be fully registered and appreciated. In this way, a difference can be made between the first impression, the general overall impression and the aftertaste. Pairing Food and Wine Traditionally it’s been said that like matches like: a delicate dish goes with a light, elegant wine, while a full flavored dish requires a full bodied, robust wine. Modern experiments have almost proven the contrary that a rich creamy dish can be accompanied by a light, slightly tart, completely contrasting wine or a plain roasted fowl can provide the background to a massively proportioned one. Some of the points in pairing food and wine are: ¾ Regional dishes are at best with regional wines. ¾ Classic aperitifs are Brut Champagne, Fino or Manzanilla Sherry or a dry white wine. ¾ Fish and Shell fish are best with dry white wines ¾ Red meats like beef and lamb blend well with Red Wines ¾ White meats such as Chicken and Pork are good with Medium Bodied White Wines ¾ Desserts are good with Sweet Wines like Sauternes etc ¾ Cheese goes well with Port
435 Popular Wine Shippers/Brands Calvet Barton and Gustier Cordier Borie Manoux CVBG Louis Latour Bouchard Pere & Fils Louis Jadot Joseph Drouhin Momessin Georges Duboeuf Robert Mondovi Hugel & Fils Lindemans A must have Wines on your Wine List 1. Bordeaux Generic 2. Beaujolais 3. Chablis 4. Sancerre 5. Alsace Riesling or Gewurztraminer 6. Pouilly Fuisse 7. Muscadet 8. Pouilly Fume 9. Sauternes 10. Moulin A Vent 11. Cotes Du Rhone 12. Crozes Hermitage 13. Puligny Montrachet
436 14. Chateau Petrus (Very Expensive) 15. St Emilion 16. Chianti 17. Barolo 18. Valpolicella 19. Bardolino 20. Pinot Grigio 21. Anjou Rose 22. Tavel Rose 23. Moet Chadon 24. Dom Perignon 25. Australian Shiraz 26. New Zealand Sauvignon Blanc 27. South African Chenin Blanc/ Pinot age 28. Chilean Merlot 29. American Chardonnay 30. Spanish Rioja 31. Portuguese Mateuse Rose 33. Hungarian Tokaji 35. German Rieslings 36.Asti Spumante 37. Australian Orange Muscat (Dessert Wine) 38. Soave 39. Beaujolais Village 40. Rose Champagne.
437 Bar Garnishes Limes: • When a lime garnish is to be used for a drink on the rocks, we will present two overlapping lime wheels on the top of the ice. • When a lime garnish is to be used for an “up” drink, we will present two lime wheels in the cocktail. • When a lime twist is to be used, we will cut the twist fresh from a lime, release the oils around the entire rim of the glass, release the oils over the cocktail, and drop it in the cocktail. We can save all limes for juicing. • Alternately, we can prepare lime twists without removing the pulp until the cocktail is made and the twist is ready for use. • Lime wedges will be prepared for guests that request a wedge or “extra lime.” Oranges: • When an orange garnish is to be used for a drink on the rocks, we will present one orange wheel on the top of the ice. • When an orange garnish is to be used for an “up” drink, we will present one orange wheel in the cocktail. • When an orange twist is to be used, we will cut the twist fresh from the orange, release the oils around the entire rim of the glass, release the oils over the cocktail, and drop it in the cocktail. We can save all oranges for juicing. • Alternately, we can prepare orange twists without removing the pulp until the cocktail is made and the twist is ready for use. Pineapple and melons: • Pineapple and melon garnishes will be rectangular shaped with the skin on one of the short ends. • Will be inside the cocktail or on top of the rocks. Cherries: • Cherries will go inside the cocktail or on top of the rocks. Olives: • Three olives will be placed inside the cocktail glass. For martinis on the rocks, olives will be placed on top of the rocks.
438 Bar Measurements ¼ oz = 7.5 ml ½ oz = 15 ml 1 oz = 30 ml 1¼ oz = 37.5 ml 1½ oz = 45 ml 1¾ oz = 52.5 ml 2 oz = 60 ml 2 ½ oz = 75 ml 3 oz = 90 ml 1 dash = 1/32 oz = 0.9 ml 1 teaspoon = 1/8 oz = 3.7 ml ½ tablespoon = ¼ oz = 7.5 ml 1 tablespoon = ½ oz = 15 ml 1 ½ tablespoon = ¾ oz = 22.5 ml 2 tablespoons = 1 oz = 30 ml ¼ cup = 2 oz = 60 ml ½ cup = 4 oz = 120 ml Bar Techniques • Rim glasses upside down. Be careful not to allow salt or sugar to fall into the glass. • Glasses should be held by the stems for martini, wine, and champagne glasses, and by the bottom for all other glasses. Your hand should not be near the top of the glass. • One should always be facing out toward the guests while making cocktails. Never make a cocktail while facing away from the guest. • Prepare cocktails in front of guests. Never pour or mix a cocktail where the guest cannot see. • Glasses should be filled completely with ice before adding spirits or mixers. • All liquids and ingredients should be added to mixing glasses before adding ice. Fill mixing glasses completely with ice before shaking or stirring.
439 • Shakers, equipment, mixing glasses, bar spoons, strainers, work area, bar top and everything used in mixing a drink should be cleaned immediately after delivering the drink to the guest. Do not leave anything uncleaned, ever. • Return all equipment, supplies, bottles, and ingredients to their proper location immediately after use. • Most cocktails served on the rocks are to be strained over fresh ice after being stirred or shaken. The two exceptions to this rule are cocktails consisting of a spirit and one mixer, i.e., gin and tonic or vodka cranberry; or cocktails containing solid ingredients that are to be part of the cocktail, i.e., mojito and caipariña. • No cocktails served on the rocks should be served with lots of ice. If there is not plenty of ice in the drink when served, it is very likely that the drink will become very watery as it is being finished. • Setup is very important. You should be busy getting ready at the beginning of each shift. All garnishes should be made fresh. It is each bartender’s responsibility to be sure that the garnishes and ingredients they use are fresh and available. • Glassware and wine need to be divided up between two ends of the bar to minimize travel behind the bar. • Keep all equipment, supplies, and work areas clean at all time. • Never litter the sinks with dirty glassware, tools, and shakers. Everything is to be cleaned and returned to its place immediately after use. • Keep the juice containers full of juices at all time. • Be sure that sufficient white wine is chilled and available behind the bar. • When the bar slows down, take the opportunity to stock glassware, check garnishes, refill juices, and clean up. • Keep all bar areas clean at all times. SHAKEN VS. STIRRED • Cocktails with juices, sugars, milk, or cream are to be shaken. i.e., Cosmopolitans and Margaritas • Cocktails that are purely spirits are to be stirred. i.e., Martinis and Manhattans GARNISHES • Remove seeds as you are cutting fruit. • Twists: neat, rectangular piece of skin with all pulp removed.