I NTERNATIONAL BARTEN DER'SWORK BOOK

FOR EXCLUSUE USE BY:INTERNATIONAL BARTENDER'S

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G.Speed RackDrainage board

GLASSTTIARE

UParfait

ffiLb€

tsishGoffee

Champagne

BeerPilsner

White Vlrb

Beer Mug

Ojr

ARed Wine

HighballUld-Fashir

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CocH.Gffi,r

LESSON ONE / HIGHBALL DRIN

JUICE HIGHBALLS

METHOD: FILL GLASS WITH ICE, ADD BASE ALCOHOL, MIXER AND OR ADDIT]VE, ADD STRAW

UGIN & TONIC

CAPE CODDER4 COUNT VODKAFILL WITH CRANBERRY

BAY BREEZE4 COUNT VODKAFILL HALF CRANBERRYHALF PINAPPLE JUICE

SEABREEZE4 COUNT VODKAFILL HALF CRANBERRYHALF GRAPEFRUIT JUICE

MADRAS4 COUNT VODKAFILL HALF OJFILL HALFCRANBERRY

SEX ON THE BEACH4 COUNT VODKA2 COUNT PEACH SCHNAPPfFILL HALF CRANBERRYHALF ORANGE JUICE

woo woo4 COUNT VODKA2 COUNT PEACH SCHNAPPSFILL WITH CRANBERRY

4 COUNT GINFILL WITH TONIC

GREYHOUND4 COUNT VODKAFILL WITH GRAPEFRUIT

BOCI BALL4 COUNT AMARETTOFILL WITH OJ

SLOE SCREW4 COUNT SLOE GINFILL WITH OJ

cHt-cHt4 COUNT RUMFILL WITH PINEAPLLERS BLACKBERRY BRANDY

SHADY LADY4 COUNT TEQUILA2 COUNT MELON LIQFILL WITH GRAPEFRUIT

TEQUILA SUNRISE4 COUNT TEQUILAFILL WITH OJRIM SHOT GRENADINEGARNISH WITH CHERRY

RUM & GOKE4 COUNT RUMFILL WITH COKE

U

U

U

UU

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SODA GUNL= 7 UP / SPRITE G=COLA

SODA = CLUB SODAT= DIET COLA Q= TONIC WATERG= GINGER ALE SOUR= SOUR MIX

ORG= OJ GRAN= CRANBERRYWATER=WATER

GRPFT=GRAPEFRUIT PINE=PINEAPPLE

SPEED RACK ORDER 1. VODKA 2. GIN 3. RUM7. LIME JUICE 8. GRENADINE 9. MILK

MEASURE KEY1 COUNT. = YyOZ.RS/2CT. =Tz OZ4COUNT = f OZ6COUNT =1TzOZSCOUNT =2OZ10 COUNT = 2lzOZ

4. TEQUILA 5. RYE WHISKEY 6. SCOTCH

FILL WITH ORANGE JUICE H(ffi\:4 COUNT VODKA j

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2 COUNT PEACH SCHNAPPS UFILL WITH OJ

SCHNAPPS

MELON BALL4 COUNT VODKA2 COUNT MELON LIQFILL WITH OJ

WATERMELON4 COUNT VODKA2 COUNT MELON LIQFILL WITH CRANBERRY

JAMAICAN CRAWLER4 COUNT RUM2 COUNT MELON LIQFILL WITH PINAPPLERIM SHOT GRENADINEGARNISH WITH CHERRY

SCOTCH & SODA4 COUNT SCOTCHFILL WITH CLUB SODA

I-:ILL WITH OJ

LESSON TWO / ROCKS DRINKS

METHOD:

GODMOTHER U6 COUNT VODKARS AMARETTOADD STRAW & SERVE

GOD FATHER 6 COUNT SCOTCHRS AMARETTOADD STRAW & SERVE

VODKA GIMLET 6 COUNT VODKARS LIME JUICEGARNISH WITH LIMEADD STRAW & SERVE

KAMIKAZE 4 COUNT VODKARS LIME JUICERS TRIPLE SECGARNISH WITH LIMEADD STRAW & SERVE

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BLACK RUSSIAN 6 COUNT VODKARS COFFEE LIOADD STRAW & SERVE

4 COUNT VODKA LJRS COFFEE LIQ HRS IRISH CREAM LIQUORADD STRAW & SERVE

WHITE RUSSIAN

MIND ERASER

4 COUNT VODKARS COFFEE LIQFILL WITH MILK( sHoRT SHAKE )ADD STRAW & SERVE

4 COUNT VODKARS COFFEE LIQFILL WITH SODAADD STRAW & SERVE

MUDSLIDE

SOMBRERO 6 CT COFFEE LIQADD MILK(LEAVE LAYERED)-DO NOT SHAKE"ADD STRAW & SERVE

KAHLUA & CREAM 6 CT KAHLUAADD MILK( sHoRT SHAKE )ADD STRAW & SERVE

RUSTY NAIL 6 COUNT SCOTCH2COUNT DRAMBUIEADD STRAW & SERVE

g BRAVE BULL 6 COUNT TEQUILA2 COUNT COFFE LIQADD STRAW & SERVE

SPEED RACK ORDER1. VODKA 2. GIN 3. RUM 4. TEQUILA 5. RYE WHISKEY7, LIME JUICE 8. GRENADINE 9. MILK

6. SCOTCH WHISKEY

LESSON THREE / STIRRED COCKTAILS

METHOD: STRAIGHT UP = ( NO ICE ), STIR lNMIXING GLASS WITH ICE, STRAIN INTOCOCKTAIL GLASS

MARTINI/ UP MIXING GLASS FILL % WITH ICE1 DROP OF DRY VERMOUTH

1O COUNT GINSTIR AND STRAIN ( JULEP STRAINER )INTO COCKTAIL GLASS

GARNISH WITH OLIVE

MANHATTAN/ UP.II'IIXING GLASS % WITH ICE1 COUNT OF SWEET VERMOUTH9 COUNT OF RYE WHISKEYSTIR AND STRAIN INTO

COCKTAIL GLASSGARNISH WITH CHERRY

METHOD: ON THE ROCKS / DOWN / OVER = (wrTH tcE ) ,Add STRAW tN ROCKS GLASS

MARTINI ROCKS ROCK GLASS WITH ICE1 DROP OF DRY VERMOUTHPOUR GIN JUST BELOW RIM OF ROCK GLASS

GARNISH WITH OLIVEADD STRAW & SERVE

MANHATTAN / ROCKS ROCK GLASS WITH IGE1 COUNT SWEET VERMOUTHPOUR RYE WHISKEY BELOWRIM OF ROCK GLASSGARNISH WITH CHERRYADD STRAW & SERVE

ROB BOY / ROCKS ROCK GLASS W|TH tCE1 COUNT SWEET VERMOUTH ,

POUR SCOTCH WHISKEYBELOW RIM OF ROCK GLASS

GARNISH WITH CHERRY UADD STRAW & SERVE

trNOTE: ANY GLEAR ALCOHOL CAN BE ORDERED AS ABOVENOTE CUSTOMER CAN REQUEST LEMON TWISTNOTE: GIBSON lS SAME AS MARTINI JUST GARNISH WITH PEARL COCKTAIL ONIONS ( 3 )

ROB ROY/ UP MIXING GLASS % WITH ICE1 COUNT OF SWEET VERMOUTH9 COUNT OF SCOTCH WHISKEYsTrR AND STRATN |NTO vcocKrAtl GLASS

IT

GARNISH WITH CHERRY g

NOTE DRY MANHATTAN GETS DRY VERMOUTH NOT SWEETNorE: PERFEGTGETS 1 couNToF swEET&{ couNToF DRYVERMOUTH

TIP: VERMOUTHS GET THE FOLLOWING GARNISHESDRY GETS OLIVE SWEET GETS CHERRY SWEET AND DRY GETS LEMON TWIST

APPLE MARTINIwttXlttC CtnSS Z Wtlrc

5 CT VODKA5 CT APPLE PUCKERSTIR AND STRAIN INTO COCKTAIL GLASS

STIR AND STRAIN INTO COCKTAIL GLASSGARNISH WITH LIME

SPEED RACK ORDER1. VODKA 2. GIN 3. RUM 4. TEQUILA 5 RYE WHISKEY 6. SCOTCH WHISKEY7. LIME JUICE 8. GRENADINE 9. MILK

COSMOPOLITAN UPMIXING GLASS % WITH ICE4 COUNT OF VODKA2 COUNT OF TRIPLE SEC1 COUNT LIME JUICEFILL ICE WITH CRANBERRY

LESSON FOUR / SHAKEN COCKTAILSSOURS STRAIGHT UP OR ON THE ROCKS

WISKEY SOUR STRAIGHT UP:CHILL COCKTAIL GLASSFILL MIXING GLASS %WITHICE

4 COUNT RYE WISKEYCOVER ICE WITH SOUR MIXPLACE TIN OVER MIXING GLASSTURN OVER AND SHAKEREMOVE GLASS AND RINSESTRAIN OUT OF TIN WITH WIRE STRAINERGARNISH WITH CHERRY AND SERVE

TIP: ANY ALCOHOL OR LIQUOR CAN BE USED TO MAKE A SOUR DRINK

ON THE ROCKSFILL ROCKS GLASS WITH ICE4 COUNT RYE WISKEYFILL WITH SOUR MIX(sHoRT SHAKE)GARNISH WITH CHERRYADD STRAW AND SERVE

DAIQUIRI STRAIGHT UP:CHILL COCKTAIL GLASSFILL MIXING GLASS % WITH ICE

4 COUNT RUM2 COUNT LIME JUICECOVER ICE WITH SOUR MIXPLACE TIN OVER MIXING GLASSTURN OVER AND SHAKEREMOVE GLASS AND RINSESTRAIN OUT OF TIN WITH WIRE STRAINERGARNISH WITH LIME AND SERVE

ON THE ROCKSFILL ROCKS GLASS WITH ICE4 COUNT RUM2 COUNT LIME JUICEFILL WITH SOUR MIX(sHoRT SHAKE)GARNISH WITH LIMEADD STRAWAND SERVE

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MARGARITA STRAIGHT UP:CHILL COCKTAIL GLASSFILL MIXING GLASS %WITH ICE4 COUNT TEQUILA2 COUNT TRIPLE SEC2 COUNT LIME JUICECOVER ICE WITH SOUR MIXPLACE TIN OVER MIXING GLASSTURN OVER AND SHAKEREMOVE GLASS AND RINSESTRAIN OUT OF TIN WITH WIRE STRAINERGARNISH WITH LIME AND SERVE

TIP: WITH RUM OR TEQUILA BASED SOURS USE A LIME GARNISHTIP: SHAKE ALL DRINKS THAT HAVE SOUR MIX

COLLINS FILL GLASS WITH ICE

TOM COLLINS4 COUNT GINFILL 112 SOUR MIXSHORT SHAKEFILL WITH SODA

GARNISH WITH CHERRY ADD STRW

SLOE GIN FIZZ

ON THE ROCKSFILL ROCKS GLASS WITH ICE4 COUNT TEQUILA2 COUNT TRIPLE SEC2 COUNT LIME JUICEFILL WITH SOUR MIX(sHoRT SHAKE)GARNISH WITH LIMEADD STRAWAND SERVE

4 COUNT SLOE GINFILL 112 SOUR MIXSHORT SHAKEFILL WITH SODAGARNISH WITH CHERRY ADD STRAW

NOTE: ANY LIQUOR / LIQUEUR CAN BE USED TO MAKE A GOLLINS DRINK

SPEED RACK ORDER1. VODKA 2. GIN 3. RUM 4. TEQUILA 5. RYE WHISKEY 6. SCOTCH WHISKEY7. LIME JUICE 8. GRENADINE 9. MILK

VODKA

BRANDS OF ALCOHOL

SCOTCH.BLENDEDCUTTY SARKDEWAR'SCHIVAS REGALJ&BJOHNNY WALKERREDBLACKBLUE

SINGLE MALTGLENFIDDICHGLENLIVETMcGALLAN'S

BOURBONSJIM BEANOLD CROWOLD GRAND DADOLD FITZGERALDWILD TURKEYMAKERS MARK

souR MASHJACK DANIELSDICKEL'S

IRISH WHISKEYBUSHMILLBUSHMILL BLACKJAMESONJAMESON 1780

RYE WHISKEYSEGRAM'S 7SEGRAM'S VOWINDSORCANADIAN CLUBCROWN ROYAL

APERITIFESCOMPARIDUBONNETLILLET

CORDIALSAMARETTOTRIPLE SECBLUE CURACAOCOINTREAUGRAND MARNIERKAHLUATIA MARIAIRISH CREAMCHAMBORDDRAMBUIEFRANGELICOMIDORISLOE GINSOUTHERN COMFORTYUKON JACKBENEDIGTINEB&BCHARTREUSE GREENCHARTREUSE YELLOWGOLDSCHALGERIRISH MISTROCK AND RYEKUMMEL

CREME LIQUERSCACAO LIGHTCACAO DARKMENTHE WHITEMENTHE GREENALMONDBANANACASSIS

ANIS-LICORICEANISETTESAMBUCASAMBUCA OPALGALLIANOSTREGAOUZAPERNODRICARDAGUAR DIENTE

SMIRNOFFABSOLUTE BLUEABSOLUTE CITRONABSOLUTE PEPPARSTOLICHNAYASTOLI- CRYSTALTANQ- STERLING

GINBEEFEATERTANQUERAYBOMBAYBOMBAY SAPHIREGORDAN'S

RUMBACARDI LIGHTBACARDI DARKBACARDI 151MALIBUCAPTAIN MORGANMYER'SOLD OAKMT. GAY

TEQUILAJOSE CUERVOMEZCALSAUZAPATRONHERADORA

BRANDYAPRICOTBLACKBERRYCHERRYCHRISTIANBROTHERS

COGNACCOURVOISIERHENNESSYREMY MARTINMARTELL

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2.

ALCOHOL AWARENESS

The customer, bartender, server, manager and owner share the responsibilityfor alcohol awareness.6ln a busy bar, the bartender must monitor customers to determine when toserye and when to stop serving. Here are the guidelines for the working

bartender.

Monitor customers who are drinking strong drinks. For example: lce

martini, manhattan, Or any rocks drinks.

Take into consideration the time factor. lt takes approximately 3minutes for alcohol to enter the blood stream. lt takes one hour for

"lcottol to clear out of a person's system. ln other words, if a person

has 5 drinks in 4 hours, they have about one drink left in their system.

The bartender is required by law to stop serving any customer the

bartender believes to have had too much to drink, even if the

bartender is wrong, his decision is final.

MOST ASKED QUESTIONS

What should I do if the customer refuses to leave, or causes a problem?

Call the manager, explain the situation, and go back to waiting on your

customers.

What if the manager instructs me to continue serving?

Follow the manager's instruction's , but mark the customers check by

drawing a line after the last drink you served and note the date and time,

customers name and the phrase " instructed to continue serving by" and

put the managers name. it you are working a cash and carry bar, followthe same procedure by rolling the register tape to leave a blank space formaking your notes.

Should I continue serving an intoxicated customer by reducing the

amount of alcohol in the drink.

NO! This is a bad policy, as the legal system does not accept this type of

response. Coffee is not an answer either, as all you will end up with is a

wide awake drunk.

BEST BET: ONCE YOU DECIDE TO STOP SERVING A CUSTOMER, DO NOT

CHANGE YOUR MIND FOR ANY REASON.

3.

o.

A.

o.

A.

o.

A.

il

CHECKING IDENTIFICATION

The legal drinking age is 21 years old. lt is the bartender's responsibility to checkany customer who appears to be under age. They must supply acceptable lD, orthey cannot be served alcohol.

The best lD is a driver's license with a picture. Passports, and state issued lD arealso acceptable. Any lD given must have a picture or description of the person,along with the date of birth. lf the lD is questionable, get some help from the otherbartenders or a manager.

When an lD is presented, check the picture or description as to the height,weight, hair color, date or birth. lf something does not match, ask for additionallD, until you are satisfied.

The bartender has the final say as to weather a customer can be served, so if youare not satisfied with the lD presented, simply refuse service.

MOST ASKED QUESTIONS

O. What if the lD is a forgery?

A. Police department representatives inform us that as long as theinformation on the lD presented matches the individual, the bartender isoff the hook, but beware, the information must match exactly.

O. What about foreign lD?

A. Passports are always acceptable, other lD should be presented to themanager for approval.

O. A group of people are checked for lD, and one person in the group isrefused service, What if the others all have proper lD?

A. When starting a bar position, ask the management what the house policyis in this situation. Some will have the bartender or waitress monitor theparty to be sure the under age customer is not drinking alcohol from hisfriends. Other management's will ask the person to leave the bar.

ACCEPTABLE I.D.DRIVERS LICENCEMILITARY I.D.PASSPORTSTATE I.D.FEDERAL I.D.

t2

USING THE EMPLOYMENT SERVICE

1. Please call from a quiet location. lf you are using a pay phone, carryextra change, or use a phone card, which will prevent interruptions.

Z. Carry a note pad to record job leads and all contact information. For theapplication form, you will need the following: former iobs with addressand phone numbers, dates of employment, supervisor's name and threepersonal references. Check your spelling and bring two pens to theinterview.

3. Go or phone only at times given by the employment department.

4. lf you have experience, point out the following:Ability to : Open or close a restaurant or bar,

Do ordering or inventorY.Train and supervise bar staff.Close out registers and make deposits.Any party or banquet exPerience.Knowledge of comPuter registers.

5. lf you do not have experience, point out the following:

aboutThis is your first bar iob and you have no preconceptions

Duties you will be assigned, in other words, you will be acooperative employee. You will make every effort to pourproperly and not waste alcohol.

6. When the interview is finished, let them know you are interested in thejob.

For Example: "Thank you for seeing me Mr. Smith, I'd like you to know I am

interested- in the position, and will be sure to call you by Friday for you decision.

Tip: Give your best appearance, shirt with collar, pressed slacks, presentableshoes, haircut, shave and go alone.

lf you do not have experience, don't be fussy on the first job opportunity. Gettingsome experience is the main goal of the first time bartender.

CALL THE JOB LINE AT THE TIMES INDICATED ON THE BACK OF YOUR ID

CARD.

13

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EXTRA DRINK RECIPES

HIGHBALLS

PURPLE M.F.LONG ISLAND ICE TEARS VODKARS GINRS RUMRS TEQUILARS TRIPLE SEC4 CT SOUR MIXFILL WITH COKE( SHAKE )

ZOMBIE4 CT ORANGE4 CT PINEAPPLE4 CT SOUR MIX4 CT LT. RUM4 CT DK. RUMRS APRICOT BRANDY( SHAKE )RS 151 RUM ( FLOAT )

BLUE WHALE6 CT RUMRS BLUE CURACO4 CT SOUR MIXFILL WITH OJ( SHAKE )

ROOTBEER4 CT VODKARS GALLIANORS DK CACAOFILL WITH COKE

RUSSIAN OUAALUDEFRANGELICOBAILEY'SVODKA

BRAIN'SKAHLUABAILEY'SDROPS OF GRENADINE

PLANTERS PUNCH6 CT MYER'S RUM6 CT ORANGE6 CT PINEAPPLERS GRENADINE2-3 DROPPS BITTERS( SHAKE )

RED DEVILRS VODKARS SLOE GINRS SOUTHERN COMFORTRS TRIPLE SECRS AMARETTORS LIME SYRUPFILL WITH OJ( SHAKE )

RED DEATHRED DEVILPLUSRS SAMBUCA( SHAKE )

JOLLY RANCHER4 CT PEACH SCHNAPPSRS APPLE SCHNAPPSFILL WITH CRANBERRY

VODKATRIPLE SECLIME JUICE

LEMON DROP SHOTCITRON VODKARIM GLASS OT IN HANDw/ SUGAR/LEMON WEDGE

RS VODKARS GINRS RUMRS TEQUILARS GRENADINERS BLUE CURACOFILL WITH SOUR MIX( SHAKE )

HURRICANE6 CT LT. RUM6 CT DK. RUMRS SOUR MIXRS LIME JUICEFILL WITH HURRICANE MIX( SHAKE )

ALABAMA SLAMMER2 CT SLOE GIN2 CT AMARETTORS SOUTHERN COMFORTFILL WITH OJ( SHAKE )

HOOTER4 CT VODKARS AMARETTOFII,I, WITH OJ

DRINKS BY THE SHOT: CORDIAL GLASS / SHOT GLASS

NUTCRAKERAMARETTOFRANGELICOCREAM

B-52KAHLUABAILEY'SGRAND MARNIER

KAMIKAZE

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BRANDY ALEXANDER4 CT BRANDY2 CT DARK CACAOPLUS CREAM

GRASSHOPPER2 CT GREEN MINT2 CT WHITE CACAOPLUS CREAM

SHAKEN CREAM COCKTAILS

BANSHEE2 CT BANANA2 CT WHITE CACAOPLUS CRE,AM

GOLDEN CADILLAC2 CT GALLIANO2 CT WHITE CACAOPLUS CREAM

STIRRED COCKTAILS

ROCKS DRINKS

PINK SOUIRREL2 CT ALMOND2 CT WHITE CACAOPLUS CREAM

TOASTED ALMOND2 CT AMARETTO2 CT KAHLUAPLUS CREAM

CHOCOLATE MARTINI4 CT VINILLA VODKA2 CT GODIVA CHOC LIQ2 CT GODTVA WH CHOC LIQ

APPLE MARTINI5 CT VODKA5 CT APPLE PUCKER

STINGER6 CT BRANDYRS WHITE MINT

WINE SPRITZERALL PURPOSE GL.FILL WITH ICEHALF WINEHALF CLUB SODALEMON TWIST

PINA COLAD4 CT RUM8 CT PINA COLADA MIXGARNISH CHERRYGARNISH ORANGE

WHITE SPIDEI16 CT VODKARS WHITE MINT

WINE COOLERALL PUPOSE GLASSFILL WITH ICEHALF WINEHALF OJORANGE & LIME

DAIOUIRI4 CT RUM8 CT SOUR MIXRS LIME JUICEGARNISH LIME

WINE & CHAMPAGNE DRINKS

GREEN HORNET6 CT VODKARS GREEN MINT

KIRWINE GLASSFILL WITH WH. WINERS CASSISLEMON TWIST

LUBE JOB6 CT VODKARS BAILEY'S

IMPERIAL KIRWINE GLASSFILL WITH WH. WINERS CHAMBORDLEMON TWIST

KIR ROYALCHAMPAGNE GLASSFILL WITH CHAMPAGNERS CASSIS

BLENDER INSTRUCTIONSADD LIQUORSRS ADDITIVES ( IF APPLIES )ADD MIXERSADD FRUrr ( OPTIONAL )ADD ICE & BLEND

CHAMPAGNE COCKTAILCHAMPAGNE GLASSLOOSE SUGAR CUBE IN GLASSDROPS OF BITTERS ON SUGARFILL WITH CHAMPAGNEORANGE SLICE

MIMOSACHAMPAGNE GLASSHALF CHAMPAGNEHALF OJ

ORANGE SLICE

FROZEN DRINKS

MARGARITA4 CT TEQUILA6 CT SOUR MIXRS TRIPLE SECRS LIME JUICEGARNISH LIME

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BLOODY MARY4 COUNT VODKAFILL WITH B.M. MIXGARNISH WITH CELERY

BLOODY MARY MIXfonanro JUIcESALT / PEPPERWORCESTERSHIRE SAUCE

TOBASCO SAUCEWHITE HORSERADISH

ADDITIONAL I[ARY'$R6 SNApppER= GtN +,8.M. MIX

efgOov MARTA=TE@IiLA+BM M lX

VIRGIN MARY= B.l!1. MIX ONLY

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New Jersev Bartender's Association

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o OVERVIEIV - Our Goals for you..,..,,."3" Days & ZAP!...Gertification

o BAROPERATION - How to Operate a Bar & Deal rvith Customers - (FOCUS)

o MEASUREMENTS - A Fast New Way to Measure When Pouring

o GLASSES & BAR TOOLS - And Other Things

o HIGHBALL DRINKS - Soda & Juice,...l6 Drinks

o LOWBALL (Rocks) DRINKS - 11 More Drinks

STIRRED COCKTAILS - Become a Martini & Manhattan Aficionado

SHAKEN COCKTAILS - Sours.,....Exotic & Frozen Cocktails

. MULTIPLE ALCOHOL DRINKS - Cocktails & Garnishes

o WINE & CHAMPAGNE DRINKS - VarietY

. COMMON WINES - Red & White Wine

o IRISH BEERS - How to Pour Guinness......Black & Tans.'-.112 &'ll2s

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BEER MUG

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BEERPILSNER

HIGHBALL

IRISH COFFEE POUSSEOr CAPPUCCINO CAFE

CHAMPAGNEFLUTE

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LOWBALL

PARFAIT

WHITE WINE SHERRYRED WINE

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New Jersev Bartender's Asso ciation-

'o melSURe XeyS - ln the old days a barterder used SHOTS to measure but that'stoo slow to pour. Here's a BETTEB waY

We now use "COUNTS" or Gounting, to measure our pours, quicker.

1 - SHOT = 4 CT (1 OZ) (1,2,3, 4), (SAY OUICKLY)

STD, MEASURE KEY OTHER STD. BAR MEASURES

Dash (or Splashl = 1132 07.

Teaspoon =118o.7.Tablespoon - 3/8 OZ.

Pony = I 07.1 Jigger = 1 Vz QZ.

O DRINK MAKING METHOD. THE BASIC METHOD FOR MAKTNG ALL STANDARD DRINKS:

- FILL GLASS WITH ICE or use GHILLED Glass

- ADD the BASE ALCOHOL)

- ADD tllXER (Where APPlicable)

- ADD ADIilnVE (Condiment or Garnish)

SPEED RACK - ALL SPEED RACKS ARE IN THE SAME ORDER IN ALL BARS

is the order from

O BAR TOOLS - SOME OF THE BASIC BAR TOGLS YOU'LL NEED:

- SHAKERS (Large & Small - Glasslf,letal)

- STRAINERS (Glass/Metal). CORK SCBEW

- MIXING SPOON (Stirring - Spooning Cherries/Olives -- SALTER - (Margarita)

o JUICE TOPS lD - lD your Juices by the following "TOP" POURERS

oRANGE I GREEN ICLEAH/WHITE(oJ) (Grapefruit)l (Cream)

O SODA GUN - HERE IS THE TYPICAL SODA GUN LAYOUT

'1

(1) VODKA (2) GIN (3) RUM (4) TEOUILA (5) RYE (WHISKE$ (6) SCOTCH

(e) LIME SYRUP (10) GRENADINE

(L) = 7-UPISPRITE (a) = ToNlc (G) = GINGER ALE (SOUR) = SOUR MIX

- coKE {D) = DIET COKE (BLA}'|K TOP} =IBA}IEEBEY

(4) Ct, ScotchFill w/ Soda

(4) Ct GinFill dTonilc

(4) Ct. RUMFill w/ Goke

(4) Ct, TequilaFill w/ oJ (MUST Stir)

(RS) Grenadine (LaYeredS

(4) ct. VodkaFill w/ BM Mix

Garn w/ CelerylLime

(1/2 Tsp) Horseradish(2-Dash) Tabasco

, (2-Dash) Worcestershire(2-Dash) Lime Juice(l-Dash) Salt & PePPerFill w/Tomato Juice

RED SNAPPER = GIN

MAHIA = TEQUILA

Fill Glass with Ginger Ale(RS) grenadineGarnish w/ Cherry

Fill Glass with Coke(SAME AS FOR SHIRLEY TEMPLE)

(4) Ct.VodkaFiil w/ oJ

SCREWDRIVER(RS) Peach Sc*tnaPPs

SCREWPFiVER(4) Ct. (MettonLisueur) MidoriFill w/ OJ

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(4) Ct. Amaretto(RS) or (4) Ct.VodkaFiil w/ oJ

(4) Ct. Peach SchnaPPs

(4) Ct. VodkaFilld CranberrY

MGEE@CAPE CODDE1/2 Grapefruit

CAPE CODDER (ll2Cranl1/2 Pineapple Juice

EreESEDCAPE CODDER(BS) Peach SchnaPPs

EEEffiCAPE CODDER (lf2Cranl112 0J

MADRAS(RS) Peach SchnaPPsGarnish w/ Orange

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New Jersev Bartendetos Asscaigtioneffi

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{6) Ct.Vodka(4) Ct. Kahlua (Coffee Liqueur)(StirdStraw&Serve)

BLACK RUSSIAN(Float lce) w/ Cream(Short Shake)(Add Straw & Serve)

BLACK RUSSIAN(4) Ct.Bailey's lrish Cream Liqueur(Short Shake)(Add Straw & Serve)

BLACK RUSSIAN-(Layered)Layer w/ Soda

tErtrfiilFi:El(6) Ct. Vodka(RS) Amaretto(Stir w/ Straw & Serve)Garnish w/ Lime

(6) Ct, Scotch(RS) Amaretto(Stirw/Straw&Serve)Garnish wl Gherry

rlnrfimEm

(6) Ct. Vodka or Gin(RS) Rose's Lirne Syrup(Stirw/Straw&Serve)Garnish w/ Lime

VODKA GIMLET(RS) Triple-Sec (Orange Liqur)(Stirw/Straw&Serve)Garnish w/ Lime

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(6) Ct. Kahlua (6) Ct. Kahlua(Float lce) w/ Cream(Short Shake)(Stirw/Straw & Serve)

(Float lce) w/ Cream (Layered)(Add Straw & Serve)

ElEf,ntr[(6) Ct. Scotch(RS) Drambuie(Stir w/ Straw & Serve)Garnish w/ Cherry

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artendefs Associa

& Fill Cocffiail lce to

(Stir & Strain into Coclitail Glass, then Serve)Garnish w/ Olive or Lemon TwisVpeel in Glass

(Stir w/ Straw & Serve)Garnish w/ Olive or Lemon TwisVpeel in Glass

NOTE: For a "@" Martini, replace garnish with (3) Pearl Cocktail Onions

10) Ct, Vodka / Gin into Mixing GlasslShaker

(8) Ct. Vodka / Gin into ROCKS Glass

Regular) = (2) Gt, SWEET Vermouth in Mixinq Glass

(10) Ct. Rye Whiskey into Mixing Glass/Shaker(2) Dashes Bitters (Ask Customer)

{Stir & Strain into Cocktail Glass)Garnish d Cherry in Glass

Regutar) = (2) Ct. SWEET Vermouth into ROCKS Glass(8) Ct, Rye Whiskey into ROCKS Glass(2) Dashes Bitters (Ask Customefl(Stir w/ Straw & Serve)

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NoTE:Fora''W,,,askiftheypreferDRYorSwEETVermouthNOTE: For a "w", use (1) ct. swEET & (t) Ct. of DRY Vermouth

NOTE: For a "B)E ROY MANHAfiAN", use SCOTCH in place ol Rye whiskey

1

New Jersev Bartender's Associati*E

NOTE: Since Sours can be made from almost any liquor. just add Sour Mix to the Liquor, Shake, Pour,

Garnish, & Serve as stated below-

Garnish w/ Lime, Lemon, Cherry, or Orange Slice olr rim of glass - (Based on the type of Alcohol)

Add (s-10) Ct. Light RUM to Mixing Gtass lf - UP - (Add (6) Ct. (Float lce w/ Sour Mix lf on the ROCKS)

(RS) Rose's Lime Syrup &YzTsp Spoon Sugar '.-'..(Shake & Pour)Garnish w/ Lime

NOTE: ALWAYS ASK lF THEY WANT "SALI"Add (&10) Ct. TEeutLA to Mixing Gtass tf - UP - (Add (6) ct. (Float lce w/ Sour Mix lf on the RoCKS)

(RS) Rose's Lime SyruP

(RS) Triple Sec......(Shake & Pour)Garnish d Lime

(6) Gt. Gin(4) Ct. Sour Mix(sHoRT SHAKE)Fill w/ SodaGarnish w/ Cherry

(6) Ct. Vodka(4) Ct. Sour Mix(sHoRT SHAKE)Fill w/ Soda

Garnish w/ Cherry

(6) ct. SLOE Gin(4) Ct. Sour Mix(sHoRT SHAKE)Fill w/ Soda

Garnish w/ Cherry

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(RS) Vodka(RS) Gin(RS) Rum(RS) Tequila(RS) Triple SecFloat ice w/Sour MixShakelPour into Tall Glass(1-2) Splash Coke (COLOR)Garnish w/ Lemon

(2) Lime Wedges- (h Giass)(3-5) Mint Sprigs- (h GlasslTsp Sugar,...... .--(h, G/ass)

.(2-4) Dashes Bitbrs Qn Glass)MUDDLE the above(Fill Glass wilh lce)(8) Ct. Light Rum(1-2) Dashes SODAGarnish with Lime & Mint SPrig.(oPTloNAL)

reEm(4) Ct. Light Rum(4) Ct. Dark Rum(RS) Triple Sec(Dash) Grenadine(8) Cr. OJ(8) Ct. Sour MixShake & Pour(RS) 151-PRF Rum (Layer)Garn w/ Lem/Orange&Gherry

(4) Ct. Amaretto(4) Ct. Southern Comfort(RS) Ct, Sloe GinFiil w/ oJShake & Pour(Oprional) Gamish d Orange

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(RS) Vodka(RS) Sloe Gin(RS) Southern Comfort(RS) Amaretto(RS) Triple Sec(RS) Bose's Lime SyrupFilt w/ oJShake & Pour(Optional) Garnish w/ Orange

(1/2) Scoop of lce(8) Ct. Light Rum

- (2) Tbsp, Cream of Goconut" (',12, Gup Canned PineaPPle

Blend Until SmoothNOTE: *Or Pre-f,lix

(4) Ct. Kahlua(4) Ct. Amaretto(Float) lce d CreamShake & Pour

(6) Ct. Brancly(RS) Dark Crdme De Gacao(3 Oz.) CreamShake, Strain & PourSprinkle Nutrneg on top

(4) Ct. Wht Crdme De Cacao(4) Ct. Crbme Ele MentheFill w/ CreamShake, Strain & Pour(Serve Straight-Up)

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(1(}l2) Gt, (Lemon/Citrus/Citron or regul(Vodka - lnto a "Mixing Glass")

(RS) Triple Sec / Cointreau - (Orange Liqr)

(BS) Rose's Lime(Splash) Cranberry (n Mixing Glass)

Shake & Strain into Cocktail Glass

Garnish w/ Lime

(1G12) Gt, Vodka (KuranUBerry) $nto a"Mixing Glass")

(RS) Triple Sec / Gointreau - (orange Liqueur.

(RS) Rose's Lime(Splash) Granberry (n Mixing Glass)

Slrake & Strain into Cocktail GlassGarnish w/ Lime

ALL PURPOSE GLASSFill w/ lceFillw/=RedWine&SodaLemon Twist

ALL PURPOSE GLASSFill wl lceFillw/=RedWine&OJOrange or Lime Slice

Champagne Flute(2 Dashes) BittersYzTsptBaglCube SugarFill w/ Champagne

EINEEnChampagne Flute(Dash) orange liqueur or Triple sec cointreau - (orange Liquor)

Fill w/ = Champagne & OJ - Garnish with Orange

GUINNESS (Stout)HARP (Lagu *e0

KILLIAN (LqEr Beer)BASS (EngIiCt ALE)

Cabernet Merlot (DrY)

Cabernet Sauvignon (Med DrY)

Shiraz (Bet Med Dry & SParkling)Bed BurgundyBordeauxRed Zinfandel

Pinot GrigioCabernet Sauvignon BlancChardonnayWhite Zinfandel

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. RESPONSIBILITY - for Alcohol Abuse Awareness ls shared by the CUSTOMER' BARTENDER'

YI'AITSTAFF, MANAGER, & OWNER

a Even in a busy bar, the bartender must monitor customers to determine when to serve & when

to stop serving.

Monitor Customers who are drinking strong drinks or iust ordering lrequently

Consider the ..TIME FACTOR- . (lt takes 3- minute for alcohol to enter the blood stream) (lttakes I- Hour for alcohol to clear out of a person's system) ln other words, if a person has "5"drinks in "4" hours, they still have "1" drink lefl in their system

The Bartender is required by law to stop serving any customer the bartender believes to have

had too much to drink, (even if the bartender is wrong in their iudgment)

The Bartender is required by law to stop serving any customer the bartender believes to have

had too much to drink, (even if the bartender is wrong in their judgment, their decision is final)

What should I do if the customer refuses to leave or causes a disturbance?

A) Call the manager, explain the situation and return to waiting on your customers

What il the manager instructs you to continue serving the customer?

A) Follow the manager's instructions but mark the customer's check with a "line" after thelast drink you served & note Date & Time, Gusiomer's Name & the phrase, "lnstructed tocontinue serving by "manager's name",-

NOTE: Each bar uses different methods of keeping a TAB. Some bars still use a registertape, others use a register card & others still use a computer system

Should I continue serving an intoxlcated custorner by reducing the amount of alcohol in thedrink?

A) This is a very bad policy and is illegal, ln addilion, if the customer senses this, they maybecome very hostite and accuse you of cheating, causing a potentially violent situation.

NOTE: ONCE YOU DECIDE TO STOP SERVING A CUSTOMER, DON'T CHANGE YOUR MIND< FOR

ANY REASON

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lfs the bartender,s responsibility to check the c'silomer who appears to be under "21" - They

must produce valid proof of ageor you cannot seru€ them, period!

The best rD is a valid Driver,s Licerse with a pictrre- passports and state issued lD are also

acceptable

NOTE: lf you need help, call the manager over. Yog can also ask for additional lD

NOTE: The bartender has the final say as to proper lD

What if the lD is a forgerY?

A) The police say that if all the facts match the person with ttre lD, you're'off the hook"

A group of people are checked for lD and one of the people gets refused'

A) When starting a bar position, ask the managelnent about their policy on this' Most places

will let the person stay but some will not aliow the under aged person remain in the bar'

f New Jersev Bartetffis Association

NOIE: IVHEN yOU CALL FOR AN |NTERVIEW, DO ff ffin A QUIET PLAeE TO PREVENT

INTERRUPTION

o Td<e a pen, Note Pad and most important, a @V!f d your Resume. (You'll need it to complete

o|e JOb Application. (You'll also need "3" persond references.

$gE if you have prior bartending experience, be srfi?to point out the following information on

your abilities:

- To open/close a restaurant or bar- Do ordering or inventorY- Train & suPervise bar staff- Close out registers & make deposits- Any party or banquet exPerience- Knowledge of computer restaurant systems

NOTE: if you DON'T have prior bartending experience, be sure to point out the following information

on Your abilities:

- This is your first bar iob but your schooling wre intensive and complete. ln addition' you

are ready to take on the responsibilities of the position'

o When the interview is complete, let the interviewer know if you are interested in the position

o Thank the interviewer for the interview and that you will be calling in a lew days

NOTE: Make your best appearance,..,shirt, Tie, Shave or Minimum Makeup, NO GUM, and GO

ALONE!

NOTE: DON'T BE FUSSY ON YOUB FIRST JOB...,,.GET THE EXPERIENCE YOU NEED

NOTE: CALL US FOR JOBS AT THE DAY A}'ID TIMES SHOWN ON THE BACKOF YOUR MEMBERSHIP CARD

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