Bar Virgin Inc.

TRAINING MANUAL

info@barvirgin.com

   

BARTENDING FUNDAMENTALS

SESSION ONE OVERVIEW & INTRODUCTION

GLASSWARE AND BAR TOOLS

JUICES AND SODA

MEASUREMENTS

PRACTICE POURING

HIGHBALL DRINKS – Alcohol with soda or juice.

SESSION TWO CUTTING FRUIT

LOWBALL/ROCKS DRINKS

SHOTS

WINES/BEER

SESSION THREE

MARTINIS

MANHATTANS AND ROB ROYS

SPECIALTY MARTINIS

SESSION FOUR

SOURS

COLLINS DRINKS

MARGARITAS

MULTIPLE ALCOHOL COCKTAILS – Additional cocktail drinks & garnishes.

IDENTIFICATION AND ALCOHOL ABUSE AWARENESS

CERTIFICATION AND THE INTERVIEWING PROCESS

   

GLASSWARE BEER MUG

HIGHBALL/ALL-PURPOSE GLASS

COLLINS GLASS

WHITE WINE GLASS

LOWBALL/ROCKS GLASS

SHOT GLASS

COCKTAIL/MARTINI GLASS

BRANDY SNIFTER

MARGARITA GLASS

CHAMPAGNE FLUTE

CORDIAL GLASS

SHERRY GLASS

DAIQUIRI GLASS

RED WINE GLASS

IRISH COFFEE MUG

PILSNER GLASS

MOJITO GLASS

HURRICANE GLASS

   

BAR TOOLS

CORK SCREW

STRAINERS

LARGE & SMALL METAL SHAKERS/MIXING GLASS

JIGGER

MIXING SPOON

MARGARITA SALTER/SUGAR GLASS RIMMER

MUDDLER

JUICE CONTAINER

POURERS

   

JUICES AND SODA JUICES and mixers are identified by the color of the top of the pourers. 1. Red top = Cranberry juice 2. Orange top = Orange juice 3. Green top = Pineapple juice 4. Yellow top = Grapefruit juice 5. Clear or White top = Cream SODA GUNS usually have the following layout: First Row: (L) = Lime Soda (7-Up or Sprite) (SODA) = Club Soda (T) = Tonic Water (G) = Ginger Ale (WATER) = Water (O) = Orange Juice Second Row: (C) = Coke or Cola (SODA) = Club Soda (Q) = Quinine (same as Tonic) (D) or (X) = Diet Soda (W) = Water (M) = Sour Mix

C  L  

T  

G  

SODA  

Q  

D  

O   M  

WATER  

   

MEASUREMENTS MEASURE KEYS: Some bars use shots or a jigger to measure alcohol and some use a system called “counting” or “free-pouring”. “COUNTS” (abbreviated Ct), or free-pouring, is a faster way of measuring alcohol, but it is less accurate than using shots or a jigger. 1 SHOT = 4 COUNTS = 1 OUNCE This is done by counting “1, 2, 3, 4”. Standard Measurement Key 1 Ct = ¼ Oz 2 Ct = ½ Oz 4 Ct = 1 Oz 6 Ct = 1 ½ Oz Other Standard Bar Measurements Dash or Splash = 1/16 Oz Teaspoon (tsp) = 1/18 Oz Tablespoon (tbsp) = 3/8 Oz Pony = 1 Oz Jigger = 1 , 1½ , or 2 Oz DRINK MAKING METHOD – The basic method for making all standard drinks: G – Glass: Select the proper glass I – Ice: Fill the glass with ice or use a chilled glass L – Liquor: Add the alcohol base T – Topper: Fill with balance (and garnish if applicable) SPEED RACK: Speed racks in most establishments are kept in the same order.

LIQUOR ROW VODKA – GIN – RUM – TEQUILA – TRIPLE SEC – WHISKEY – SCOTCH – DRY VERMOUTH – SWEET VERMOUTH

NON-ALCOHOL/JUICE ROW CRANBERRY JUICE – ORANGE JUICE – PINEAPPLE JUICE – GRAPEFRUIT JUICE – CREAM – LIME JUICE – GRENADINE

   

POURING “THE SHAKE” is a several-part process for mixing drinks. Drinks that have more than one juice (like cranberry juice and orange juice) must be shaken. An acronym for remembering this process is: FS3

1. FLIP – Place the shaker over the glass and flip it so that the glass is on top. 2. SWITCH – Switch hands so that your better hand is on top of the glass. 3. SECURE – Make sure that the glass is firmly wedged inside the shaker so that it won’t come loose. 4. SHAKE – Shake the shaker/glass

HIGHBALL DRINKS

Alcohol & Soda or Juice Rocks Glass Filled w/ Ice

**Counts may slightly vary depending on the size of glassware being used

SCOTCH & SODA 4 Ct Scotch Fill with Soda

RUM & COKE 4 Ct Rum Fill w/ Coke Garnish w/ Lime (optional)

GIN/VODKA & TONIC 4 Ct Gin or Vodka Fill w/ Tonic Lime Garnish

SCREWDRIVER 4 Ct Vodka Fill w/ Orange Juice

TEQUILA SUNRISE 4 Ct Tequila Fill w/ Orange Juice Grenadine Float

MALIBU BAY BREEZE 4 Ct Malibu Rum Pineapple Juice Cranberry Juice SHAKE

SEX ON THE BEACH 4 Ct Vodka 2 Ct Peach Schnapps Cranberry Juice Orange Juice SHAKE

007 4 Ct Stoli Orange Vodka Orange Juice 7-Up

MADRAS 4 Ct Vodka Cranberry Juice Orange Juice SHAKE

FUZZY NAVAL 4 Ct Peach Schnapps Fill w/ Orange Juice

CAPE COD 4 Ct Vodka Fill w/ Cranberry Juice Garnish w/ Lime

SEA BREEZE 4 Ct Vodka Cranberry Juice Grapefruit Juice SHAKE

BLOODY MARY 4 Ct Vodka Fill w/ Bloody Mary Mix SHAKE Garnish w/ Celery & Lime

7 & 7 4 Ct Seagram’s 7 Fill w/ 7-Up

DIRTY SHIRLEY TEMPLE 4 Ct Vodka Fill w/ 7-Up Top w/ 2 Ct Grenadine Garnish w/ Cherries

COCO LOSO 4 Ct Ciroc Coconut Fill w/ Pineapple

GARNISHES GARNISH USED IN (for you to fill in) Maraschino Cherries

Olives

Limes

Lemons

Oranges

Flag

   

CUTTING FRUIT Garnishes are used to decorate drinks, add flavor to drinks, and to make drinks look more appealing. Garnishes should be prepared and checked for freshness BEFORE beginning every shift. You will probably not have time to cut or check fruit during your shift, so it must be done PRIOR to starting. Lime Wedges –

1. Cut the tips off the lime. 2. Cut it in half crosswise and place the cut sides facing

downwards. 3. Cut each half into four equal-sized wedges. 4. Place on rim of glass.

Lemon & Lime Wheels –

1. Cut the tips off the lime. 2. Cut halfway through the lime lengthwise so that the slice will fit on the rim of the

glass. 3. Cut ¼” thick slices. This should leave you with about six slices. 4. Place the lime wheel on the rim of the glass.

Orange Slices –

1. Cut the orange in half lengthwise and place the cut side facing downwards. 2. Cut the tip end from each side of the orange and discard the ends. 3. Cut the slices approximately ¼” thick.

Lemon Twists –

1. Cut the tip end from each side of the lemon.

2. Cut the lemon peel to open it up and insert a bar spoon to remove the neat of the lemon.

3. Remove excess yellow membrane from the rind. 4. Place the yellow side down and cut into strips about 1 ½” x 3/8”.

Lemon Wedges –

1. Cut the tip end from each side of the lemon. 2. Cut in half lengthwise and place the cut sides facing downwards. 3. Cut each half into three equal parts lengthwise.

Flag – Orange half wheel with cherry sword

1. Put a pick through the rind on one side of the orange slice, then through stemmed cherry, and finally through rind on other side of the orange slice.

   

LOWBALL/ROCKS GLASS

Rocks Glass Filled w/ Ice **Counts may slightly vary depending on the size of glassware being used

MUDSLIDE 4 Ct Vodka 2 Ct Kahlua 2 Ct Baileys Short Shake Add Straw & Serve

MIND ERASER 4 Ct Kahlua 4 Ct Vodka Fill w/ Club Soda Serve w/ Large Straw DO NOT SHAKE

KAMIKAZE 6 Ct Vodka 2 Ct Triple Sec 2 Ct Lime Garnish w/ Lime Add Straw & Serve

SOCO LIME 6 Ct SoCo 2 Ct Lime Juice Garnish w/ Lime Add Straw & Serve

LEMON DROP 4 Ct Citrus Vodka 2 Ct Triple Sec Splash of Sour Mix Short Shake Sugar Rim Garnish w/ Lemon Add Straw & Serve

GODMOTHER 6 Ct Vodka 2 Ct Amaretto Add Straw & Serve

WHITE RUSSIAN 4 Ct Vodka 2 Ct Kahlua Fill w/ Cream SHAKE

BLACK RUSSIAN 6 Ct Vodka 2 Ct Kahlua Add Straw & Serve

TOASTED ALMOND 4 Ct Kahlua 2 Ct Amaretto Fill w/ Cream SHAKE Add Straw & Serve

RUSTY NAIL 6 Ct Scotch 2 Ct Drambuie Add Straw & Serve

INCREDIBLE HULK 4 Ct Hypnotic 4 Ct Hennessy Add Straw & Serve

GODFATHER 6 Ct Scotch 2 Ct Amaretto Add Straw & Serve

GIMLET 6 Ct Vodka or Gin 2 Ct Rose’s Lime Syrup Add Straw & Serve Garnish w/ Lime

SHOTS

KAMIKAZE 2 Ct Vodka 1 Ct Triple Sec 1 Ct Lime Juice

SOCO & LIME 3 Ct Southern Comfort 1 Ct Lime Juice

LEMON DROP 4 Ct Absolut Citron Pour sugar on lemon slice Garnish w/ the lemon slice

BUTTERY NIPPLE 3 Ct Butterscotch Schnapps 1 Ct Bailey’s

BLOWJOB 2 Ct Kahlua 2 Ct Bailey’s Cover top w/ whipped cream

CRACKHAUS 3 Ct Blackhaus 1 Ct Cranberry Juice

LITTLE BEER 3 Ct Liqueur 43 1 Ct Bailey’s

SLIPPERY NIPPLE 3 Ct Sambuca 1 Ct Bailey’s

JAGER BOMB ½ Pint of Red Bull In shot glass: 4 Ct Jagermeister

IRISH CAR BOMB ½ Pint Guinness In shot glass: 2 Ct Jamison 2 Ct Bailey’s

DR. PEPPER ½ Pint of Light Beer In shot glass: 4 Ct Amaretto

CHOCOLATE CAKE 2 Ct Frangelico 2 Ct Absolut Citron Pour sugar on lemon slice Garnish w/ the lemon slice

SURFER ON ACID 2 Ct Malibu 1 Ct Jagermeister 1 Ct Pineapple

SILK PANTIES 2 Ct Vodka 2 Ct Peach Schnapps

RED HEADED SLUT 2 Ct Vodka 1 Ct Jagermeister 1 Ct Cranberry Juice

JOLLY RANCHER 2 Ct Apple Schnapps 1 Ct Cranberry Juice 1 Ct Peach Schnapps

   

BEER POURING – Here are the steps to pouring draft beer:

1. Hold the glass at an angle (about 45 degrees). 2. Open the tap quickly and completely, positioning the glass so that the

beer hits the middle of the glass. 3. Once the glass is about 2/3 full, straighten the glass out and hold it

upright. 4. If you’ve done it correctly, you’ll have about half an inch of head in a pint

glass. You can create more head by adding distance between the glass and the tap.

COMMON BEERS – DOMESTIC IMPORTED Bud/Bud Light Miller Genuine Draft (MGD) Miller Lite Coors/Coors Light Sam Adams/Sam Adams Seasonal Natural Busch/Busch Light Michelob/Michelob Ultra Keystone/Keystone Light Blue Moon

Guinness Harp Killian’s Bass Corona Heineken Becks Amstel Light Dos Equis Stella Artois

WINE HOLDING THE GLASS – Always hold wine glasses by the stem. Holding them by the bowl will warm the wine. WHITE WINES should be served chilled. RED WINES should be served room temperature. COMMON WINES – RED WHITE Merlot Cabernet Sauvignon Red Zinfandel Red Burgundy Bordeaux Shiraz

Chardonnay Sauvignon Blanc White Zinfandel Pinot Grigio Chablis

   

MARTINIS Rocks Glass Filled w/ Ice

**Counts may slightly vary depending on the size of glassware being used

Martini, Straight Up -Martinis are made in the mixing glass filled half-way with ice. -Martinis are made up of two ingredients:

Vodka or Gin & Dry Vermouth (distilled white wine) and garnished with either olive or lemon twist. VODKA/GIN DRY VERMOUTH GARNISH

REGULAR

DRY

EXTRA DRY

In and Out Martini -Before you pour the drink from the mixing glass to the martini glass, rinse the glass in Dry Vermouth. -The drier the martini, the LESS dry vermouth you use! Dirty Martini -Add a teaspoon of olive juice to the drink. Gibson -Use cocktail onions for garnish INSTEAD of an olive or lemon twist. Martini On The Rocks -Prepare the drink in a low-ball glass VODKA/GIN DRY VERMOUTH GARNISH

REGULAR

DRY

EXTRA DRY

   

SPECIALTY MARTINIS **Counts may slightly vary depending on the size of glassware being used

COSMOPOLITAN

4 Ct Lemon/Citrus/Citron Vodka 2 Ct Triple Sec 2 Ct Rose’s Lime Juice 2 Ct Cranberry Juice Shake & Strain Garnish w/ Lime

APPLE MARTINI 4 Ct Smirnoff Apple Vodka 2 Ct Apple Pucker Splash of Sour Mix Shake & Strain Garnish w/ Cherry or Apple

WASHINGTON APPLE 4 Ct Crown Royal 2 Ct Sour Apple Pucker Splash of Cranberry Juice Garnish w/ Cherry or Apple

CHOCOLATE MARTINI 4 Ct Vanilla Vodka 2 Ct Chocolate Liqueur 2 Ct Dark Crème de Cacao Rim Glass w/ Chocolate Shake & Strain

LEMON DROP 4 Ct Vodka (Citrus) 2 Ct Triple Sec Splash of Sour Mix Shake & Strain Garnish w/ Lemon

WATERMELON MARTINI 6 Ct Vodka 2 Ct Watermelon Pucker Splash of Cranberry Juice Shake & Strain

BLUEBERRY MARTINI 4 Ct Blueberry Vodka 2 Ct Blueberry Schnapps 2 Ct Triple Sec Splash of Sour Mix Shake & Strain

CARAMEL APPLETINI 4 Ct Smirnoff Apple Vodka 2 Ct Apple Pucker 2 Ct Butterscotch Schnapps Shake & Strain

PEAR MARTINI 4 Ct Grey Goose Pear Vodka 2 Ct Pear Brandy 2 Ct Pear Juice Shake & Strain Garnish w/ Pear

PEACH MARTINI 4 Ct Peach Vodka 2 Ct Peach Schnapps 2 Ct Peach Nectar Shake & Strain Garnish w/ Peach

METROPOLITAN 4 Ct Berry Vodka 2 Ct Triple Sec 2 Ct Rose’s Lime Syrup Splash of Cranberry Juice Shake & Strain Garnish w/ Lime

FRENCH MARTINI 6 Ct Vodka 1 Ct Raspberry Liqueur 1 Ct Pineapple Juice Garnish w/ Lemon Twist

MANHATTANS

Manhattan, Straight Up -Manhattans are made in the mixing glass filled half-way with ice. -Manhattans and Rob Roys are made up of a combination of four possible ingredients:

1 – Whiskey (Manhattan) or Scotch (Rob Roy) as the base/main alcohol (always ASK! It’s the customer’s preference.)

2 – Dry Vermouth (distilled white wine) or Sweet Vermouth (distilled red wine) Manhattan, On The Rocks

-Prepare the drink in a lowball glass and subtract 2 Cts of the base/main alcohol

   

SHAKEN COCKTAILS **Counts may slightly vary depending on the size of glassware being used

SOURS can be made from Whiskey, Scotch, Amaretto, or any other alcohol requested by the customer. Sours are always made in a highball glass with ice, with 6 counts of the alcohol, with sour mix, and are always shaken.

Garnish sours according to the following: Whiskey, Scotch, Vodka, or Liqueurs = Orange & Cherry Rum, Tequila, Gin = Lime

1. COLLINS DRINKS are prepared in a Collins Glass. Always short shake Collins drinks. The following are

common Collins drinks: TOM COLLINS

6 Ct Gin Splash of Sour Mix Fill w/ Soda Garnish w/ Cherry & Orange

VODKA COLLINS 6 Ct Vodka Splash of Sour Mix Fill w/ Soda Garnish w/ Cherry & Orange

JOHN COLLINS 6 Ct Whiskey Splash of Sour Mix Fill w/ Soda Garnish w/ Cherry & Orange

2. MULTIPLE ALCOHOL COLLINS DRINKS

RED DEATH/RED DEVIL 2 Ct Vodka 2 Ct Sloe Gin 2 Ct Southern Comfort 2 Ct Amaretto 2 Ct Triple Sec 2 Ct Rose’s Lime Juice Fill w/ Orange Juice

LONG ISLAND ICED TEA 2 Ct Vodka 2 Ct Gin 2 Ct Rum 2 Ct Tequila 2 Ct Triple Sec Fill w/ Sour Mix Splash of Coke Garnish w/ Lemon

ADIOS MOTHERFUCKER 2 Ct Vodka 2 Ct Gin 2 Ct Rum 2 Ct Tequila 2 Ct Blue Curacao Fill w/ equal parts Sour Mix & 7-Up Garnish w/ Lemon

ALABAMA SLAMMER 2 Ct Amaretto 2 Ct Southern Comfort 4 Ct Sloe Gin Fill w/ Orange Juice

MOJITO Muddle mint leaves, limes & tsp sugar 6 Ct Light Rum Fill w/ Soda Garnish w/ Mint Leaf & Lime

LYNCHBURG LEMONADE 2 Ct Whiskey 2 Ct Sour Mix 2 Ct Triple Sec Fill w/ 7-Up Garnish w/ Lemon

BAHAMA MAMA 1 Ct Coffee Liqueur 2 Ct Dark Rum 2 Ct Coconut Liqueur 2 Ct Lemon Juice 4 Ct Pineapple Juice

MAI TAI 4 Ct Light Rum 2 Ct Triple Sec 2 Ct Crème de Almond 2 Ct Dark Rum Fill w/ Sweet & Sour and Pineapple Juice

CARIBBEAN COOLER 4 Ct Light Rum 4 Ct Dark Rum Fill w/ Orange Juice Float Blue Curacao Garnish w/ Flag

MARGARITAS – Always ASK the customer if they want their drink “UP” or “ON THE ROCKS”.

STRAIGHT-UP MARGARITA 6 Ct Tequila 2 Ct Rose’s Lime Juice 2 Ct Triple Sec 2 Ct Sour Mix Shake & Serve

ON ROCKS OR FROZEN MARGARITA 4 Ct Tequila 2 Ct Rose’s Lime Juice 2 Ct Triple Sec 2 Ct Sour Mix Shake & Serve

DAIQUIRI – Always ASK the customer if they want their drink “UP” or “ON THE ROCKS”.

STRAIGHT-UP DAIQUIRI 6 Ct Light Rum 2 Ct Rose’s Lime Juice ½ Tsp Sugar 2 Ct Sour Mix Shake & Serve

ON ROCKS OR FROZEN DAIQUIRI 4 Ct Light Rum 2 Ct Rose’s Lime Juice ½ Tsp Sugar 2 Ct Sour Mix Shake & Serve

   

IDENTIFICATION

Even if the bar has a bouncer or doorman who checks ID, it is the bartender’s responsibility to check any customer who appears to be under 21 years of age. The customer must produce valid proof of age or you cannot serve them.

The best ID is a valid driver’s license with a picture. Passports and state-issued ID are also acceptable. If you aren’t sure about an ID, ask a manager. You are also within your right to ask the customer for an additional form of ID. The bartender has the final say about proper ID and reserves the right not to serve a customer they suspect may not be over 21.

Tips for checking ID:

1. Do not accept a wallet or case with the ID in it. Ask the customer to physically hand their ID to you. This

avoids the potential for an accusation of theft, etc. 2. Compare the photo to the person handing you it. 3. Read the date of birth and verify that it corresponds with an age over 21. Also verify that the person

could reasonably be that age.

NEW JERSEY ID NEW YORK ID

ALCOHOL ABUSE AWARENESS * The responsibility for alcohol abuse awareness is shared by the customer, bartender, wait-staff, manager, and owner. * Even in a busy bar, the bartender must monitor customers to determine when to serve and when to stop serving. Bartender Guidelines

- Monitor customers who are drinking strong drinks or ordering frequently. Consider the time factor: o It takes 3 minutes for alcohol to enter the blood stream. o It takes 1 hour for 1 drink to clear out of the customer’s system o If a person has 5 drinks in 4 hours, they still have ~1 drink in their system.

- The bartender is required by law to stop serving any customer they believe has had too much to drink, and the bartender’s decision is final.

   

FAQ – Q: What should I do if the customer causes a disturbance? A: Call the manager, explain the situation, and return to waiting on the other guests. Q: What if the manager instructs me to continue to serve the customer? A: Follow your manager’s instructions, but mark the customer’s tab with a line or a note after the last drink you served. Note the date and time on the tab, the customer’s name, and write “INSTRUCTED TO CONTINUE SERVING BY [MANAGER’S NAME]”. Q: Should I continue serving an intoxicated customer by reducing the amount of alcohol in the drink? A: NO. This is a very bad policy and it’s illegal. If the customer senses that they are receiving less alcohol than should ordinarily be in a drink, they may become very hostile and accuse you of cheating, which can lead to a potentially violent situation. ONCE YOU DECIDE TO STOP SERVING A CUSTOMER, DO NOT CHANGE YOUR MIND FOR ANY REASON.

INTERVIEWING When you call in for an interview, do it from a quiet place to prevent interruption. Speak loudly and clearly enough for them to hear you. Take a pen, a notepad, and two copies of your resume. You will likely have to complete a job application. Many jobs also require three personal references, which you should have prepared before going in. Make sure that your references know that you are listing them as a reference and that they are willing to give you positive feedback. Make your best appearance. Wear a button-down shirt and dress pants. Do not chew gum or bring friends/family with you to the interview. If you have prior experience, be sure to point out the following abilities:

- Opening/closing a restaurant or bar - Ordering of inventory - Training and supervising staff - Closing out registers and making deposits - Banquet or party/event experience - Knowledge of restaurant/bar computer systems

If you do not have prior experience, you can point out that this is your first bartending job. Mention that you are ready to take on the responsibilities of the position and looking forward to the opportunity to becoming an asset to their establishment. Remember to thank the person interviewing you for their time and consideration.

   

LIQUOR BRANDS (Call brand*, Premium or “top shelf” brand**)

ANIS-LICORICE Aguardiente Anisette* Galliano* Ouza Sambuca* Sambuca Black* Galliano BOURBON Woodford Reserve** Jim Beam Maker’s Mark** Wild Turkey BRANDY Apricot Blackberry Christian Brothers E&J COGNAC Courvoisier* Hennessy* Martell Remy Martin* CORDIALS Amaretto B&B* Blue Curacao Chambord** Disaronno** Drambuie Frangelico* Goldschlager* Irish Cream Irish Mist Kahlua* Kummel Midori Rock & Rye Sloe Gin Tia Maria Yukon Jack

CRÈME LIQUEUR Crème de Almond Crème de Banana Crème de Cacao Dark Crème de Cacao White Crème de Cassis Crème de Menthe Green Crème de Menthe White ORANGE LIQUEUR Cointreau* Grand Marnier* Triple Sec GIN Tanqueray* Beefeater* Bombay Sapphire** Gordon’s IRISH WHISKEY Bushmill* Jameson* Tullamore RUM Appleton Bacardi* Captain Morgan* Malibu* Mt. Gay Meyers* Parrot Bay* WHISKEY Canadian Club* Crown Royal* Seagram’s* Jack Daniels* (Tennessee Whiskey) SCOTCH – BLENDED Chivas Regal* Dewar’s* Johnny Walker**

SCOTCH – SINGLE MALT Chivas Regal* Glenfiddich* Glenlivet* Macallan** TEQUILA Herradura* Jose Cuervo Patron** Avion** Don Julio** VODKA Absolut* Grey Goose** Ketel One* Smirnoff* Stolichnaya* Three Olives* Svedka Belvedere**