BARTENDERA HANDBOOK FOR BAR PROFESSIONALS

BARTENDERBARTENDER

INDEXINDEX

3 Presentation

4 Introduction

6 A Bartender

12 ABar

20 The Drinks

32 Social Responsibility

PRESENTATION

3

PRESENTATION

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

YOUR BARTENDER HANDBOOK

WORK IN PROGRESS

4BARTENDER 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.

Can you imagine a world today

without bars, restaurants and dis-

cos? And without these meeting

places for fun, for enjoyment in

which to commemorate?

Bars and occasions for con-

sumption 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 histo-

ry. For example, Harrys Bar in

New York. A Bloody Mary, known

the world over originated in the

Paris Harrys Bar. We are also cer-

tain that you have seen a lot of

films from the classic Casablan-

ca to Cocktail, with the environ-

ment of a bar for a main setting

and, of course, books, novels and

many over-the-counter stories that

brought fame to several establish-

ments, several types of cocktail,

and to many bar professionals.

Some books hold that the mod-

ern version of todays bar dates

from 1800 in the United States.

Others have it that bars first origi-

nated 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 alco-

holic beverages that have always

been produced and sold the world

over, from ancient times. And any-

one who might imagine that a

bartenders profession would con-

sist 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 comput-

er. 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.

INTRODUCTIONINTRODUCTION

5A 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.

He does, however, have an

added responsibility, namely to

recognize the limits between

enjoying a drink and the dire con-

sequences of exaggerated con-

sumption where drink is con-

cerned. This makes all the differ-

ence 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 profes-

sional 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 famil-

iar with and to exchange ideas

with us on A Bartenders Hand-

book. We are going to discuss

your work environment, the qual-

ities 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 dis-

cussion 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.

Lets get to it!

We hope you will plunge

straight into these pages and pre-

pare to be the best bartender of

all time.

6A BARTENDERA BARTENDERA 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.

7A BARTENDERS

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.

8A 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:

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 estab-

lishment he/she is working for.A bartender directs and controls all of the activi-

ties 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.

Persistence

This means, for instance:

invariably to be good-

humored, 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...

WWhhaatt ddooeess tthhiiss mmeeaann??

YYoouu mmuusstt rreeaallllyy

lliikkee wwhhaatt yyoouu ddoo!!

Practice

PatienceIT IS NOT ENOUGH

MERELY TO PERFORM

DUTIES. PRACTICE

SHOWS THAT

DEVOTING EXTRA

ENERGY TO WHAT

HE DOES PAYS OFF

FOR A BARTENDER.

aanndd mmoosstt iimmppoorrttaanntt::

Essential components

NEVER FORGET THAT

A BAR DOES NOT

CONSIST ONLY OF

A COUNTER,

BUT OF ALL THE

AREA CATERED TO.

ATTENTION,

PLEASE:

YOUR PERSONAL KIT

SHOULD INCLUDE: A

TOOTHBRUSH,

TOOTHPASTE, DENTAL

FLOSS, COTONETTES, A

NEUTRAL DEODORANT,

NAIL CLIPPERS AND A

NAIL FILE.

9

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

smoking or eating;

do not smoke at work; do not chew gum at work; 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.

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;

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.

EVERYTHING

IS IN THE

RIGHT

PLACE;

And, primarily:

keep

your work

place

spotless

and in order.

A VERY

BASIC RULE:

NEVER DRINK

AT WORK.

10

GENERAL KNOWLEDGE

Must never be used to impress cus-tomers, but rather to contribute sothat you can offer better services.Most bar and restaurant owners gen-erally emphasize that a bar pro iseducated, quick and interested in thejob, and, in addition, that he must havea good background: to know as muchas he can about the products he uses,the legal aspects of his trade, therules of the establishment where heworks, and always be well informed.

YYoouu wwiillll aallssoo hhaavvee ttoo bbee aa ssaalleessmmaann//ssaalleesswwoommaann

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-

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.

YYoouu mmuusstt aallssoo bbee vveerryy ggoooodd aatt rreennddeerriinngg sseerrvviicceess..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.

offering good service to your customers

You will then be able to concentrate exclusively on

ATMOSPHERE

As a bartender, you can contribute tomaking your bar a pleasant place, with agood atmosphere to it. The customerswill pass judgement the minute theywalk in.This impression may be pleasingor displeasing to them and is deter-mined by the lighting, the dcor, themusic, other customers, by the staff ofwaiters and, principally, by the state ofcleanliness and hygiene of the bar.Whilethere are customers to attend to, youshould not stand about with nothing todo, or talk to your colleagues. Be alertand ready to help.

READING NEWSPAPERS

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,

IS FUNDAMENTAL.

JUST REMEMBER: YOUR RESPONSIBILITIES EXTE

11

A good bartender is, therefore, the result of a combination of quali-

ties and qualifications. Reflect a good deal on this and take the oppor-

tunity 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

leadership.

charm your customers. render services. learn how to cope with awkward

situations.

develop personal skills.

INFORMATION

Let the customers know should therebe any alteration to the rules for run-ning the bar.Another important point:always be sure that the customersknow should there be any change inprince for a particular brand, to avoidan unpleasant surprise when it comesto paying the bill.If you can spare the time, introduceyourself and find out the names of thecustomers. This makes them feel spe-cial, mainly if they return a secondtime and you remember them.

BE ATTENTIVE

Be aware of what is going on wherethe customers are concerned, butnot as a spy.Watch how they behave.Are they having a good time? Waitingfor someone else?. There are threesituations 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 CUSTOMERSCAUSE FOR COMPLAINT

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

REMEMBER THAT.

GREET EACH AND

EVERY CUSTOMER

ENTHUSIASTICALLY.

IF YOU ARE VERY

BUSY, APOLOGIZE

AND LET EVERYONE

KNOW THAT YOU WILL

BE WITH THEM THE

MINUTE YOU FINISH

WHAT YOU ARE DOING.

ND FAR BEYOND THE COUNTER AT THE BAR

12

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.

A BARA BAR

13

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.

14

A bartender prepares 70% of the

drinks at the front bar or work

station.There, the sequence in the

position of the bottles is funda-

mental.

A bartender is usually in charge of

organizing this sequence. If, howev-

er, the establishment where you

are going to work already has a

well-organized work station, try

quickly to memorize it. If neces-

sary, write the sequence down sev-

eral 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 iden-

tical place will make for even

greater efficiency.

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:

AALLLL YYOOU NNEEEE

DD MMUUSTT

AALLWWAAYYS BBE IINN IITTSSPPLLAACCE AANNDD IN

PPERFFEECCT CCONNDDIITTIIOONN!!

Keep the bottles that are used inone 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.

SHOULD YOU BE

LEFTHANDED, YOU

MAY HAVE TO CHANGE

THE DRINKS AROUND.

DO NOT HESITATE

TO DO SO! TALK TO

YOUR BOSS.

The work site

15

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.

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:

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.

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

DOSE NOZZLES

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 alwaysturned outwards, towards the customer.

MEASURING CUPS

In Brazil, a measuring cup contains, approximately, 45 ml in volume. A liqueur doser usually varies from between 25 ml to35 ml, according to the type of glass used.

16

ICE TONGS

To pick up ice and fruitNever pick up ice or fruitwith your bare hands. Inthe absence of the righttongs, use a spoon toscoop up the ice and afork for the fruit.

IMPORTANT:

PRACTICE UNTIL YOU

CAN TELL HOW MANY

DOSES DIRECT FROM THE

BOTTLE (WITH NOZZLE)

MAKE A HOUSE DOSE

(EVERY ESTABLISHMENT

HAS A RULE FOR THIS).

A COCKTAIL SHAKER

Used to prepare the majority of drinks that demand a mix ofmore than one ingredient. EvenBrazilian fruit batidas may bemixed in a cocktail shaker. Acocktail shaker is by traditionmade of stainless steel. There arealso cocktail shakers that aremade of stainless steel and glassso that you can see which stage

the mix is at, precisely, orwhether a few drops ofthis or that ingredientare missing.

A COCKTAIL STRAINER

This is a specific utensil, a combination of an egg whisk, a skimmer, and a strainer. Thestrainer is placed over the opencocktail 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 mixstraight into a glass with ice.

NORMAL STRAINERS ARE PARTOF A BARTENDERS BASIC KIT:NEVER FORGET THAT. FROM THESMALLEST TO THE LARGEST,SHOULD YOU HAVE TO STRAIN

THE FRESH FRUIT JUICES TO BE

MADE AT THE TIME.

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 BAR SPOON

This is a professional spoon with a longtwisted handle (like the legs of a ballerinaspinning in a pirouette). It is used for three purposes: to mix adrink with the handle, carefully to add aningredient that is not to be mixed in, andto pick up or spear fruit, instead of usingones hands. One curious fact: did you know that insome states in America, the law forbidsbartenders from using their hands to addslices of fruit to drinks?

17A LEMON PESTLE

A fundamental device in Brazilfor a good lemon and vodkacaipiroska.

KNIFE ANDCHOPPING BOARD

These must be of good quality,resistant and appropriate for slicing fruit and vegetables.

WATER JUGS

Very clean mineral drinkingwater in a glass jug willalways cause a good impression. The bottles themselves may also be usedif the establishment uses thisform of container.

OPENERS

for bottles, cans, and corks.Today there are openers thatinclude all of these three functions; however, it is best to have each of these separate.It is important that they function well. Always havemore than one opener at hand.

AN ICE BUCKET

or basin, pail, bowl, orany other container,but that is spotless. Youmust have a containerfor ice cubes serveddirectly in the glass,and one for the ice to be used to preparethe drinks. In eithercase, cleanliness is fundamental.

A N SCARCELY IMAGINE. SOME OF THE MORE BASIC ARE ESSENTIAL.

THESE INCLUDE:

IN PREPARING A DRINK,

A BARTENDER IS

STIMULATING FOUR

SENSES IN A HUMAN

BEING:

VISION: ALWAYS MIXTHE DRINK IN FULL

VIEW OF THE

CUSTOMER. SHOW

HIM THE DRINK IS

BEING MADE

EXCLUSIVELY FOR HIM

AND NO ONE ELSE.

TOUCH: THE WAYYOU HOLD THE WINE

GLASS OR THE

COCKTAIL GLASS WILL

BE A SIGN OF

SOPHISTICATION AND

STYLE.

SMELL: THECUSTOMER WILL FIRST

BE AWARE OF THE

AROMA OR BOUQUET.

IF THE AROMA IS

GOOD, THE DRINK IS

BOUND TO TASTE

GOOD.

TASTE: LEARN HOWTO ASSESS THE

FLAVOR OF THE

DRINK. DONT BE

AFRAID OF CRITICISM.

YOU MUST PRACTICE

A GREAT DEAL BEFORE

YOU ARE A GOOD

BARTENDER.

18

Other indispensable tools:

ICE,ICE,AND MORE ICE EVER SO MUCH ICE!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.

PRACTICE THIS

WITH YOUR

TEAM: BLINDFOLD

YOUR COLLEAGUES.

PREPARE A DRINK AND

GIVE IT TO THEM WITH

NO ORNAMENTS AND

WITHOUT ANY

CONCERN AS TO

WHETHER THE GLASS

IS APPROPRIATE.

REMOVE THE

BLINDFOLD AND SERVE

UP THE SAME DRINK,

THIS TIME COMPLETE

AND CORRECTLY. DO

THE SAME WITH THE

BAR SNACKS. NOTICE

THE DIFFERENCE IN

RESPONSE.

ICE,ICE,AND MORE ICE EVER SO MUCH ICE!Remember the most important ingredient for a bar:

Decorating

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 serv-

ice are worth their weight in gold and are

enchanting to customers: use a dry glass,

spotlessly clean, and a napkin well fold-

ed. Always ask the customer how

many cubes of ice he would like.

a blender jugs or glass bottles for

juices and mixtures to

be prepared beforehand

a salt cellar and sugardispenser, both practical and

functional

drinking straws (long andshort)

spoons of different sizes

a mixer glass a fruit squeezer a lemon squeezer paper napkins toothpicks and a toothpick

holder

saucers or bowls for barsnacks

several dishcloths for wipingwith, all impeccably clean

19

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

MAY BE SOMEWHAT

DISASTROUS.

ANTICIPATE THE

NEEDS OF THE

CLIENTS:

IF A NAPKIN IS DAMP

OR SOILED, EXCHANGE

IT FOR A NEW ONE: IF

A DRINK SPILLS OR A

GLASS BREAKS, YOU

MUST TAKE IMMEDIATE

ACTION.

GGllaasssseess,, aanndd mmoorree ggllaasssseess,, eevveerr ssoo mmaannyy ggllaasssseess!!Glasses come in all shapes and sizes, but these are indispensable:

And now its time for

A TUMBLERPOSSIBLY THE MOSTUNIVERSAL OF MODELS FOR

GLASSES. NORMALLY USEDFOR BEER, LONG DRINKS, ICEDTEA, GIN AND VODKA WITHTONIC.VOLUME: 290 TO 440 CC.

WINE GLASSUSED BOTH FOR WHITE WINE ANDRED WINE, THE MORE VERSATILEMODEL FOR THIS TYPE OF GLASS HAS

A LONG STEM AND FULL BODY.MAY ALSO BE USED FOR DRINKSSUCH AS A DAQUIRI, VODKA ANDGIN TONIC, AND EVEN FOR BEER.VOLUME: 290 TO 400 CC.

MEASURING CUPUSED FOR SERVINGPURE DOSES. MAYALSO BE USED AS A

DOSER.VOLUME: 30 TO 60 CC.

SMALL TUMBLERNORMALLY USED TOSERVE DRINKS, BOTHMIXED AND ON-THE-ROCKS.VOLUME: 177 TO 236 CC.

CHAMPAGNE GLASSTHIS MAY BE THE BEST KNOWN MODEL.

AN ELONGATED SHAPE ALLOWSA DELIGHTFUL VISION OF THE

BUBBLES IN THE DRINK.VOLUME: 177 TO 236 CC.

BRANDY GLASSCOMMONLY USED TO SERVE AFTER-DINNER BRANDY OR PURE,DISTILLED DRINKS. TO BE HELD INTHE PALM OF THE HAND TO KEEP

THE BRANDY WARM. MAY BESUBSTITUTED BY A WINE GLASS.VOLUME: 290 TO 440 CC.

A COCKTAIL GLASSNORMALLY USED FORMARGARITAS, DRY MARTINISOR PURE COCKTAILS WITHOUT

MUCH MIX. ADDS A CERTAINCHARM TO ANY DRINK. HOLDTHE GLASS BY THE STEM SO

THAT THE DRINK WILL KEEP

ICED FOR LONGER.VOLUME: 118 TO 236 CC.

20

THERE ARE NO

INFALLIBLE RECIPES FOR

HOW MANY OR HOW

MUCH DRINK A BAR

SHOULD CONTAIN.

HOWEVER, SOME ARE

BASIC AND KNOWN

WORLDWIDE.

THE DRINKS

21

WHETHER YOU ARE

WORKING IN SO

PAULO, SALVADOR,

NEW YORK, LONDON

OR PARIS, YOU WILL

ALWAYS FIND THE SAME

ORDERS: GIN TONIC,

BLOODY MARY,

BAILEYS ON THE

ROCKS, MARGARITA,

MANHATTAN, A

BRAZILIAN

CAIPIROSKA, FRUIT

COCKTAIL, OR

DAQUIRI, BUT TO

MENTION A FEW.

22

As a general rule, there are said to be three basic forms forpreparing a drink:

In this case, use the cocktail shaker or a

mixer 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.

ALL DRY DRINKS

MUST BE STIRRED -

NEVER SWIRLED

ABOUT OR SHAKEN.

To swirl or to shake...

A good dose of self-

assurance and presence are necessary for

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.

In fact, many drinks that are stirred or mixed may

be put together in the glass itself.They are normal-

ly served directly in the customers glass, pure or

with ice; or in mixtures that can be made in front

of the client who indicates the amount of ingredi-

ents he would like. For instance, the amount of

seasoning in a Bloody Mary.

To stir or to mix...

ALWAYS ADD THE

ICE FIRST AND

THEN THE DRINK.

NEVER PREPARE A

DRINK IN A

COCKTAIL SHAKER

USING SOFT

DRINKS OR

SPARKLING WATER -

ALL OF THE LIQUID

WILL BURST OUT

ALL OVER YOU.

Final effects in the glass itself...

23

BEER, WAS KNOWN IN

ANCIENT EGYPT. THE

PRIESTS OF THE

PHARAOHS WERE THE

GUARDIANS OF THE

TECHNIQUE FOR

MAKING THE DRINK.

From country to country, the type of alcoholic beverage was dif-

ferent 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 materi-

al 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 Euro-

pean countries such as Germany.

SSOOMMEE OOFF TTHHEE HHIISSTTOORRYY

There are no records of when humanity began to consume alcoholic bever-

ages, 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 rela-

tion to the Egyptians, the Phoenicians, and the Chinese.The Greeks learned

from the Egyptians and later taught the Romans.

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 car-

bon 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 con-

tributed to change this scenario:

distillation - a form of altering spe-

cific substances by means of heat

from fuels such as firewood, coal,

etc. The Scots and the Irish are

credited with this discovery. Hun-

dreds of years ago, they came to the

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 usque-

baugh, that means water of life.This

word evolved to what we describe

today as whisky.

Since the nineteenth

century, with improved

distillation techniques,

it has been possible

to produce distilled

drinks that are more

neutral and of f ine

quality.

ON WE GO!THE MORE YOU LEARN ABOUT THE

DIFFERENT ALCOHOLIC BEVERAGES IN

EXISTENCE IN THE WORLD, HOW THEYARE MADE AND THEIR ALCOHOLIC

CONTENT, THE BETTER YOU WILLPREPARE YOUR DRINKS.

24

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

WWHHIISSKKYY

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.

Johnnie Walker Red Label is themake of Scottish whisky that ismost sold worldwide and can befound in over two hundred coun-tries.

The story goes that John Walker,the founder, noticed his customerspreference for specific types ofwhisky and decided to blenda selection of malts to pro-duce whisky that would beappreciated by the majorityof people. Hence, OldHighland Scotch Whiskythe first make to be pro-duced by the Walker fami-ly. The sons later devel-oped a whisky that is

milder, with more body to it andunequaled in flavor.

The family of Johnnie Walkerbrands also include: Black Label -the 12-year-old whisky and theoldest on the market, consisting ofover 40 malts, in particular Card-hu; Gold Label was first produced

to commemorate the centennialof the Walker family business,aged for at least 18 years; andJohnnie Walker Swing initiallylaunched for consumption onsophisticated world cruises. It issaid that, 2 500 bottles of Swingwere consumed on one of thesevoyages, lasting four days.

MOST CONSUMED IN THE WORLD

For your

information,

we include

the main

categories of

alcoholic

beverages

that are part

of a bar.

ALL DISTILLED

DRINKS ARE

PRODUCED

FROM

FERMENTED

DRINKS.

TO BE CONSIDEREDLEGITIMATE

SCOTCH WHISKYMUST AGE FOR AT

LEAST THREE YEARS

IN OAK BARRELS.

WHISKY DOES NOTAGE ANY FURTHER

ONCE IT IS

BOTTLED.

ONE OF THEMOST

COMPLETE

WHISKY

MUSEUMS IS

LOCATED IN THE

CITY OF SOPAULO AND ISMENTIONED IN THE

GUINNESS BOOKOF RECORDS. THE COLLECTIONCONSISTS OF

3 165 BOTTLESOF DIFFERENT

SCOTTISHWHISKIES. THECOLLECTION WAS

IDEALIZED,EFFECTED AND IS

MAINTAINED BY

BRAZILIAN CLAIVEVIDIZ . HE SAYSTHERE ARE THREE

DIFFERENT TYPES OF

GLASSES FROM

WHICH TO DRINK

THE VARIOUS TYPES

OF WHISKY. 25

FOR EVERY TASTEAnother make of blended Scotchthat is well known in Brazil isJ&B, also used in preparingdrinks such as Whisky Sour orTropical Scotch with thefollowing recipe:

TROPICAL SCOTCH

PLACE IN MIXER:1 DOSE OF J&B WHISKYPLENTY OF ICE1 DOSE OF ORANGE LIQUEURTHE ESSENCE OF 1/2 LEMON1 TBSP OF SUGAR

STIR WELL AND SERVEDECORATE TO TASTE.

Single malts are produced only with

barley in a double process of distilla-

tion. Grains are whiskeys distilled

from divers grains such as barley,

wheat, and maize. These are pro-

duced 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 generi-

cally as bourbon the name of

the municipality where it is pro-

duced 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 vanil-

la.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.

DD ii dd yy oo u kk n oo ww ?? ?? ?

26

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 Mar-

tini - 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.

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 calvad) on an apple base

is also of French origin.The same in the case of Poire (pear in French).

A REAL BRANDY

GLASS IS IN THE

SHAPE OF A TULIP

AND NOT IN THE

SHAPE OF A

BALLOON, AS IS

USUAL.

ONE OF THE MOST

SOPHISTICATED

DRINKS IS A SUPER

DRY DRY MARTINI.

THE BASIC RECIPE

INCLUDES ONE PART

OF VERMOUTH TO

TEN PARTS OF GIN.

DONT FORGET TO

ADD TWO GREEN

OLIVES.

BBRRAANNDDYY

GGIINN

Together with Tanqueray, one of the brands bestknown internationally, is Gilbeys that originatedmid last century in the City of London, England.Crude grain alcohol is distilled threetimes to produce Gilbeys. In

maturing, angelica root and Indian bitter orangepeel are added in during the maturing process, inaddition to juniper. With an exclusive formulaaccording to sophisticated manufacturingprocesses in the city, Gilbeys became knownas genuine London Dry Gin.

THE FAVORITES

BLOODY MARY IS

ONE OF THE MOST

FAMOUS DRINKS

A COMBINATION OF

TOMATO JUICE

SEASONED WITH

SALT, WORCESTER

SAUCE AND PEPPER

SAUCE AND VODKA.

DECORATE WITH A

SPRIG OF CELERY.

SOME CUSTOMERS

MAY PREFER A

BLOODY MARY

WITH GIN.

27

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 sophis-

ticated drinks. In Brazil, the most famous is undoubtedly, the famous caipiros-

ka (see recipe below).

VVOODDKKAA

Smirnoff has been the leader in this class of

drink for a long while. Smirnoff is traditional,

pure, and neutral. The secret of its purity lies

in the combination of ingredients in a process

of filtering (over nine times) as well as in the

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

1 DOSE OF SMIRNOFF VODKA

1 LEMON CHOPPED

SUGAR AND ICE TO TASTE.

CRUSH THE LEMON AND THE SUGAR, ADD

SMIRNOFF VODKA AND ICE. SHAKE WELL AND

SERVE IN A GLASS DECORATED WITH A SLICE OF

LEMON.

FRUIT CAIPIROSKAS ARE MUCH ENJOYED IN

COUNTRIES SUCH AS BRAZIL WITH GREAT

HARVESTS OF FRUIT YEAR ROUND. IN

ADITION TO LEMON, TRY STRAWBERRY, OR

KIWI, SURINAM CHERRY OR STAR FRUIT, OR

PINEAPPLE, ETC. DECORATE WITH THE FRUIT

USED ORIGINALLY AS AN INGREDIENT OR

WITH APPROPRIATE ORNAMENTS.

TRADITIONAL

28

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 mate-

rial. 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.

TROPICAL FLAVOR

Made from the best Caribbean rum,Malibu is a pre-mix with coconut

pulp in its composition. It is popular the worldover. Please see a popular recipe below.

MALIBU AND PINEAPPLEMIX THREE PARTS OF PINEAPPLE JUICE TO ONE OF MALIBU.

SHAKE WELL. SERVE IN A TALL TUMBLER WITH PLENTY OF ICE.

DECORATE TO TASTE.

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.

LLIIQQUUEEUURR

RRUUMM

BAILEYSON THE

ROCKS

PLACE THREE

LUMPS OF ICE IN A

LARGE WHISKY

TUMBLER AND ADD

50 ML OF BAILEYS.

MOST NATURAL

One of the liqueurs most sold in the world isthe Irish Baileys, almost always served on therocks (see recipe). Success is also absolute in Brazil. Launched

in Ireland in 1974, it may be definedas a natural combination of pure cream and Irishwhiskies with natural flavors of chocolate and vanilla,

with no conserver agents.

Please observe that, because of its exclusive formulation,Baileys does not allow a mix with citrics and acids.

CREAMY LIQUEURS

CONTAIN A GREAT

DEAL OF SUGAR

THE INGREDIENT

RESPONSIBLE

FOR THEIR

CONSISTENCY

29

One of the oldest alcoholic beverages produced in the Americas, more pre-

cisely 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 prov-

ing their virility. Dont 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.

The most Brazilian of all drinks. Distilled from sugar cane, cachaa is today the

drink that is most producd in all of the world (1.3 billion liters a year). In just

a few decades, cachaa 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.

A CALIENTE DRINK

Jos Cuervo, first manufactured in 1795 is the

worlds favourate brand. The family includes:

Cuervo Blanco, stored for one month before it is

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. Jos Cuervo also produces

Margarita Mix, a prepared mixture with lemon, strawberry and

Moonlight flavors, the same quality as the tequila family (Please

see recipe).

CUERVO MARGARITA

MIX THE FOLLOWING INGREDIENTS IN

A BLENDER OR IN A COCKTAIL

SHAKER: 1 DOSE OF CUERVO SPECIAL

OR WHITE TEQUILA; 3 DOSES OF

LEMON MARGARITA MIX; CRUSHED

ICE. SERVE IN A LARGE GLASS.

LEMON MARGARITA MIX IS A PRE-

PREPARED MIX SPECIALLY FOR PRODUCING

MARGARITAS.

CCAACCHHAAAA

TTEEQQUUIILLAATEQUILA IS

NORMALLY

DISTILLED TWICE

OVER. IF IT

CONTAINS MORE

THAN 51% OF

FERMENTED

MEZCAL JUICE, IT

IS KNOWN AS

MEZCALINA.

30

To wine connoisseurs, there is a dictum that says: life is too short for bad

wine. Just because it would take all of a lifetime to talk about wine. No cause

for alarm. Just a small amount of information will be sufficient so that you can

venture into this terrain and sound plausible. Today many countries produce

wine of the best quality. In addition to France, Italy, Portugal, and Spain, the

Chilean, Argentinian and American (California), Australian and South African

wines are famous. Brazilian wines are also much in evidence. In Japan, sake is

wine made from rice not grapes and known worldwide. Very often, one

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 pro-

fessionals specialized in wines. Dont worry if, at first, they

sound too refined. Soon you will be in your element talking to

them.

WHY, ITS PORTUGUESE!

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:

Cova da Periquita. Periquita is a red

wine of predominantly French

Castelo caste (type of grape),

combined with Espadeiro and

Monvedro. The wine is made

at a controlled temperature of

28C and is stored for eighteen

months in barrels of French oak.

The wine rests for some six

months after it is bottled, and

only then, goes onto the market.

WWIINNEESSTHE COLOR OF WINE

HAS NOTHING TO

DO WITH THE TYPE

OF GRAPE UTILIZED,

BUT RATHER WITH

THE TIME THE GRAPES

WERE LEFT WITH

THE SKIN ON WHILE

FERMENTING.

TO START WITH, LEARN TO DECIPHER THE

INFORMATION ON THE LABELS OF THE

GOOD WINES.

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.

A DRINK WITHAN ENERGIZER

PLACE ONE DOSE OF J&B IN A TALL GLASS. COMPLETE WITH ENERGIZERS. ICE TO TASTE. 31

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 ingredi-

ents. 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. Basi-

cally, there are two types of beer: highly fermented with a higher

alcoholic rating and low fermentation with lower alcoholic rat-

ing.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.

Today, consumers are experiment-

ing with new ideas for drinks, mix-

ing energizers with vodka or

whisky. According to scientific evi-

dence, a combination of alcohol and

energizer drinks does no harm to

the health, provided it is in modera-

tion. Even though some believe that

drinks with energizers can keep

them apt to drive, we must discour-

age consumers who have drunk in

excess from driving after they

drink.

BBEEEERR

DDRRIINNKKSS WWIITTHH EENNEERRGGIIZZEERRSS

THE BEST AMONG THE DARK BEERS

Today, one of the mostfamous brands in all of theworld is the IrishGuinness, stout, dark, mildand with a very delicatetaste. Alcoholic rating is 4.2%

32

SOCIAL RESPONSIBILITYSOCIAL 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.

33

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.

34

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 crimeunder the Penal Law and in the Statutes onChildren and Adolescents. The penalty varies fromsix months to two years imprisonment and the finemay be to the amount of R$ 2.000,00 (October2000 values)

As from 1985, the sale of alcoholic beverages isprohibited on the main highways in Brazil. In1999, the government of So Paulo reinforced thisnorm and extended the ban to include allroadways in the state of So Paulo.

The Brazilian Traffic Code specifies that aconcentration of 6 decigrams of alcohol perliter of blood is proof that a driver is underthe influence and in a state of alcoholicdrunkenness.

The National Law on Drink, Number 8.918 of July14, 1994, in the chapter On the Control ofDrink, specifies that:

Material and equipment employed in theproduction, preparation, manipulation, processing,packaging and transportation of drink shall complywith sanitary and hygiene requirements.

We can start by thinking like this: a bar professional deals with alcoholic bev-

erages 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:

THE LEGISLATION

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 envi-

ronment and, in fact, to our lives.

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 cachaa, 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:

ALCOHOL

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.

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 conver-

sation 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 will-

ing 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 any-

thing - and this can result in accidents such as driving a car at speed, among

other things.

Excessive intake of alcohol affects thefunction of the brain and of the body.

TThhee kkeeyy wwoorrdd iiss MMOODDEERRAATTIIOONN

IF A PERSON DRINKS

TO EXCESS AND

CANNOT STOP, IN A

SHORT TIME HE MAY

BE UNCONSCIOUS,

AND MAY EVEN DIE.

THIS PROCESS IS

KNOWN AS

ALCOHOLIC

POISONING.

35

36

As a bar professional, always abide by this rule:

YOU WILL FIND

AN INDICATION

ON THE ALCOHOL

CONTENT OF

DRINK ON THE

LABEL.

Never, but really, never, give an alcoholicbeverage to someone in a drunken state.

Each type of drink contains a different amount of alcohol in its composi-tion. The table below indicates the amount of alcohol content for some of thedrinks more popular to Brazilian taste.

PROPORTION OF ALCOHOL IN DRINK

Drink % alcohol

Beer 3,5 a 6Table wine 10 a 14Cider 5 a 6Champagne 10 a 15Port wine 20

Drink % alcohol

Madeira wine 19 a 34Cachaa 38 a 53Whisky 40 a 50Brandy 45 a 48Vodka 37,5 a 40

FON

TE:G

REA

G

rupo

Inte

rdis

cipl

inar

de

Estu

dos

do

lcoo

l e D

roga

s do

HC

/SP

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.

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:

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 sub-

ject to health problems. On the other hand, to drink moderately may con-

tribute to reduce risk of heart disease.

37

DRINK AND DRIVING

DDrriinnkkiinngg iiss ddaannggeerroouuss.. IItt iissssaaffeerr ffoorr ccuussttoommeerrss ttoo lleeaavvee iinnaa ttaaxxii oorr ttoo aasskk ffoorr aa lliifftt..

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.

Recommend that your boss put up this statement in the back bar:

weight and sex; metabolism; amount of food ingested before

starting to drink;

level of tolerance for alcoholicbeverages;

rate of intake - the faster a persondrinks, the more his body will

absorb the alcohol.

Once the alcohol is in the

bloodstream, there is no drink that

will interfere with its effects.

Although alcohol concen-

trates rapidly in the blood-

stream, it takes a long time

to eliminate. The body will

take, on average, one hour

to eliminate one dose of

alcoholic beverage.

THE LIMIT FOR WOMEN

OF ALCOHOLIC

BEVERAGES IS, BY AND

LARGE, LOWER THAN

THAT FOR MEN. THAT IS

SO BECAUSE THEY HAVE

LESS FAT AND LESS

WATER IN THE BODY SO

THAT THE

CONCENTRATION OF

ALCOHOL PER LITER OF

BLOOD IS GREATER.

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:

38

What can you do to preventsomeone from drinking anddriving?

Always have non-alcoholiccocktails, soft drinks and mainlywater - a great deal of water - athand.

Taxi telephone numbers shouldbe close to the public telephoneswith warnings about the dangersof drunken driving. If necessary,call a taxi for the client.

To offer something to eat is onegood way to help a client to drinkmoderately.

Behavior that is harmful intraffic, precipitated by excessiveintake of alcoholic beverages:

excessive speed;

risky maneuvers;

errors through estimatingdistances incorrectly;

visual errors with lapses insteering;

errors resulting fromundue/delayed reactions.

Do not believe in popular saying

or home remedies. So be read

y to help

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 persons toler-

ance 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 - approxi-

mately 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.

A considerable number of traffic accidents occur because a driver will con-

sume 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

person who is driving may not exceed 60ml per liter of blood or,

in other words, 0.06% of alcohol per liter of blood.

A PERSON NEED NOT

BE COMPLETELY

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.

DO NOT ENCOURAGEMIXING ALCOHOLIC

BEVERAGES AND

COMPETITIONS

BETWEEN CLIENTS TO

SEE WHO IS CAPABLE

OF DRINKING MORE..

THE RULES OF THE BARAsk your boss what the house rules are. Every bar has norms, for instance, on openinghours, on what to do should there be some disturbance, etc.

THE RIGHT ENVIRONMENTAs a bar professional, you should contribute so that the atmosphere in the bar isalways 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 hygieneof the environment.

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.

ANTICIPATE THE PROBLEMSShould 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

FACING UP TO AWKWARD SITUATIONS

Some recommendations may assist

you in this task. A good bartender

should face these situations without

generating embarrassment or creat-

ing a stir. It is essential to be dis-

crete, to be helpful and, also, to ren-

der 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 cus-

tomers are satisfied. There are

three things that customers do not

like:

to feel they are being ignored;

not to be served when it is theirturn;

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:

REMEMBER:

HOWEVER UNFAIR

THE SITUATION MAY

SEEM, THE

CUSTOMER IS

ALWAYS RIGHT.

1

2

3

4

Finally, and no less important,

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.

40

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 hap-

pening than to try to solve problems later.

If this occurs in your bar, watch it:

Keep calm;

Do not lose your patience;

Be understanding;

Ask your boss and colleagues to solve the problem:eam work always produces the best outcome.

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.

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 can-

not 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...

KNOW WHEN TO SAY NO.

5

BEWARE OF

FINGERS POINTINGGESTICULATING

HANDS

CLOSED FISTS VOICES THAT ARE

OVERLY LOUD

INVASION OFSOMEBODYS

PHYSICAL SPACE

TAKE IT EASY: If you start to polish the glasses or initiate any otheractivity in a place with problems, your presence may have a calminginfluence.

BE DIRECT: It is possible to get around a situation by speaking directlyto the persons involved. This works better if the customers are knownto you. In many cases, it is enough to ask a question like: Everything OK here?

CAREFUL WITH BODY LANGUAGE: Takecare that your behavior and gestures are notmisunderstood as aggressive. Be alert toyour tone of voice and your movements.And KEEP CALM.

41

At these times, if you must intervene, remember:

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:

RESPONSIBLE PARTNERSHIPS

Drink in a responsible way as u

sual.

Never drink and drive.

Class requires you drink in moderation.

You know how to drink in a res

ponsible way, isnt that so?

As with everything else thats good, drink vodka with energizers in moderation.

42

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 theimpression 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 customers 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 todetermine the amounts.

Help your colleagues at work.

practice, practice, practice, and practice.

This is the only way to become a self-assured successful bar professional.

Dont forget: practice makes perfect.

Some recommendations that are worth remembering:

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 :

CCOONNCCLLUUSSIIOONN

43

BIBLIOGRAPHY

Edition, production and photolytes:Proposta EditorialRua dos Pinheiros, 20 - 2 andarCEP 05422-000 - So Paulo - SPTelephone: (11) 3061-2046

Edition and Graphic ProjectBeth LimaMtb - 19.254/SP

Research and ReportsGonalo Jr.

DiagrammingAdenize Luiza de Oliveira

IlustrationsFlvio Del Carlo

PhotosFranklin NollaUDV File (Photographs of drinks).

PACHECO, Aristides de Oliveira - Manual do Bar - Srie Apontamentos:Hotelaria. Editora SENAC, So Paulo, 1996.

JUNQUEIRA, L. O Livro de Ouro de Coquetis, Aperitivos e Bebidas. Riode Janeiro,Technoprint, s.d.

The Official Harvard Student Agencies - The Harvard Bartending Course,third edition, St. Martins Griffin Edition, 1999.

Guia do Bartender - Bartenders Association, Denmark.

TIPS Training Program - Trainer Supplement, developed by the Health Edu-cation Foundation of Washington, D.C., 1998.

Bartender Operating Standards - CoBAR, UDV Company Bar and Centreof Excellence.

DIAGEO - Cdigo de Marketing de Bebidas Alcolicas.

DIAGEO - Bebidas Alcolicas: Guia para os Funcionrios.

Sites visited:

Escola Paulista de Medicina - www.epm.br/psico Grupo Interdisciplinar de Estudos de lcool 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.

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