Service Basic WAITERING - VisitMyPhilippines.com · (the manning requirements for food and beverage...

Basic WAITERING / Service

(Service Ambassadors)Seminar & Workshop

By: Julius Cesar Q. Judalena

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SUB UNITS of F&B

• BARS – headed by the Bar Supv. Or Bar Capt.

• FOOD OUTLETS – supervised by Outlet Supv.

• ROOM SERVICE – under the responsibility of the Room Service Supv. Or Capt.

• BANQUET – (in-house and catering) under the supervision of the Banquet Supervisor

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ORGANIZATIONA CHART(less complex establishments)

Food & Beverage

MANAGER or

SUPERVISOR

CAPTAIN WAITER BAR CAPTAIN

WAITER

FOOD ATTENDANT

BUS BOY

FOOD ATTENDANT

BARTENDER

BAR BOY

BANQUET/CATERING

WAITER/BARTENDER

FOOD ATTENDANT

/ RECEPTIONIST

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QUALITIES OF A WAITER

• HARDWORKING

• FLEXIBLE

• HONEST

• RESOURCEFUL

• GOOD LISTENER

• SALESMAN

• LOTS OF COMMON SENSE

• HYGIENIC & WELL-GROOMED4

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Responsibilities of the Food and Beverage Department

• Delivering of food and beverage to guest in all its outlets, guestrooms, function rooms and outside catering in accordance with standards operational procedures.

• Maintain the goodwill of guests and patrons through effective guest relations, proper handling of guest complaints, inquiries and request;

• Ensuring the attainment of sales forecast through the administration of promotional strategies and suggestive selling techniques;

• Ensuring the consistent implementation of the company’s internal control program w/c include budget, cost control and quality assurance etc.

• Prepare drink and food list;• Coordinate with the kitchen and other departments on the

matters pertaining to food preparation and service. 5

JOB DESCRIPTION OF A WAITER/FOOD ATTENDANTBasic Function; Takes and serves food and beverage order according to

prescribed standards of service.

• Look after the necessary preparations before the start of operationsa) wipes/prepares the necessary mis-en-place, napkins, trays,

cutleries, etc.b) refills salt and pepper shakers and other condiments.c) checks and re-stocks service station and sees to it that the par

stock is maintained.• Studies the menu and familiarizes himself with the restaurant’s specialties

as well as out-of-stock items• Takes and serves food and beverage order• Pushes the sales of food and beverage item• Assist in seating the guest• Present guest check, receives payments and remit the same to the cashierPerforms side duties and other assignment given by his superior.

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MANPOWER REQUIREMENTS(the manning requirements for food and beverage service depends on the volume of food orders and the seating capacity of the food outlets)

• 1 waiter for every 15 customers (American Service)

• 1 waiter for every table or 10-12 customers (Russian Service)

• 1 waiter for 5 customers (French Service)

• 1 waiter for every 20-25 customers (Buffet Service)

• 1 waiter for every 20-25 customers or 4-5 tables for Family or Lauriat Service.

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SERVICE EQUIPMENT

• CHINAWARES

• SILVERWARES

• HOLLOWARES

• GLASSWARES

• OPERATING EQUIPMENT

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CHINAWARES

• SHOW PLATE (11”-12”)• DINNER PLATE (11”)• FISH PLATE (9”)• SALAD PLATE & SALAD BOWL (8-

8.5”)• BREAD PLATE (7.5”)• SAUCER (6”)• DEMITASSE SAUCER & CUP (4”)• SOUP BOWL (9”)• BOULLION or CONSOMME• MONKEY or SOY DISH • EGG CUP HOLDER• CEREAL BOWL

• SERVING EQUIPMENT• Salt & Pepper Shaker• Round & Oval Platters• Sauce Boat• Flower Vase• Ash Trays• Coffee/Tea Pot• Soup Tureen

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SILVERWARES

• DEMITASSE SPOON

• TEASPOON

• DESSERT SPOON

• DINNER SPOON

• SOUP SPOON

• SERVING SPOON

• APPETIZER FORK

• DESSERT FORK

• SALAD FORK

• FISH FORK

• DINNER FORK

• SERVING FORK

• BUTTER KNIFE

• BREAD KNIFE

• DINNER KNIFE

• STEAK KNIFE

• FISH KNIFE

• TONGS

• SOUP LADDLE

• CAKE SERVER

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HOLLOWARES

• SUPREME BOWL

• SOUP TUREEN

• WOODEN OR CRYSTAL SALAD BOWL

• SAUCE BOAT

• CHAFING DISH

• SUGAR & CREAMER BOWL

• BREAD BASKET

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GLASSWARES

• RED WINE (8 Oz.)• WHITE WINE • HIGH BALL (6-8 Oz.)• WATER GOBLET (11.5 Oz.)• ROCK / FOOTED ROCK• ZOMBIE (10-11 Oz.)• COCKTAIL (5 Oz.)• BRANDY SNIFTER (8-12 Oz.)• SODA (12 Oz.)• CORDIAL or LIQUEUR• PILSNER• POCO GRANDE• BAMBOO

• COLLINS (11 Oz.)• CHAMPAGNE FLUTE (7.5 Oz.)• CHAMPAGNE SAUCER (4 Oz.)• CHAMPAGNE TULIP• SHERRY (3 Oz.)• IRISH COFFEE• SHOT (2 Oz.)• PARFAIT• SOUR (5 Oz.)• BEER MUG • MARGARITA• SHERBET (3.5 Oz.) • HURRICANE (22 Oz.)

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OPERATING EQUIPMENT

• SERVICE STATION

• BUSSING CART

• GUIERIDON TROLLEY

• STAND TRAY

• GLASS DIVIDER RACK

• CUTLERY RACK

• PLATE RACK

• SERVING TRAYS

• CAKE STAND

• OTHERS:

- Stackable Chairs & Tables

- Mirror Platters

- Rostrum

- Straw Dispenser

- Food Cover

- Table Number

- Menu Cards / Bill Folder

- Candelabra

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EQUIPMENT HANDLING

FACTORS THAT CAUSE BREAKAGES:

• Mechanical Impact – Object contact

• Thermal Shock – Sudden change of temperature

• Improper Handling & Misuse of Equipment

• Inattentiveness or Absent-Mindedness

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TABLE SET-UP

1. COMPLETENESS

2. CLEANLINESS & CONDITION OF EQUIPMENT

3. BALANCE & UNIFORMITY

4. ORDER

5. EYE APPEAL

6. TIMELINESS

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BUSSING & CLEARING THE TABLE

• To maintain the cleanliness of the table, soiled dishes should be immediately removed except the glasses and coffee cups which should be refilled and to be removed only when guests have left.

• Ash trays (if applicable), once soiled should be changed with clean ones.

• Crumb tables with moist side towel whenever necessary. Use small plate to catch the crumbs.

• When removing used dishes, always excuse yourself and ask permission from the guest.

• As a general rule, buss out from the right side of the guest.

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• When bussing, follow the standard procedure – the 3 S’s

SCRAPE - left over food and place them in one

container

STACK - together the chinaware of the

same kind and size

SEGREGATE - chinaware from utensils and left over

• Remove largest plates first, followed by the smaller ones. Place large ones at the center

• Do not stack dishes too high. To avoid accidents and clatter.

• Avoid overloading trays

• Carry tray by placing left palm at the center most bottom, keeping elbows close to body and bend your knees, not your back, when stopping to pick up the tray.

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MENU MERCHANDISING

EFFECTIVE MENU & BEVERAGE MERCHANDISING REQUIRES:

Product Knowledge

Good customer Relations

Ability to Persuade

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Use Descriptive Words that will describe the:

• TASTE - Delicious, tasty, savory, appetizing, sweet, sour

• COLOR - Tossed Green, Pearly white onions, rich-red tomatoes

• SIZE - Sizeable serving of crispy pata,substantial

• TEXTURE- Juicy, Tender, Crispy, Spicy, creamy, Soft, Fresh

• SMELL - Fragrant. Bouquet, Sweet

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TIPS TO EFFECTIVE SALES PRESENTATION

Be familiar with the menu Approach the guest with poise, make eye contact &

smile. Have the determination to sell Believe in the products being sold Make a persuasive sales presentation Attempt to sell a complete meal with appropriate

table wines. Establish and maintain rapport with customers Make customers realize the benefits or advantages of

the product offered.20

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SOME FOOD TERMS

• ALA CARTE – means on the menu alone, not in combination with a meal

• AL DENTE – describes pasta as firm and chewy

• APPETIZER – small portion of food served before meals

• AU GRATIN – a thin surfaced crust formed by either bread or cheese or both.

• BATTER – a semi liquid mixture of liquid, eggs and starch

• CANAPÉ – one of the many varieties of appetizers, Usually spread on bread, toast or crackers.

• MINESTRONE – thickened vegetable soup, often with lentils or beans

• DEMI GLACE – a basic sauce from enriched beef stock.

• BÉCHAMEL – a white sauce made by thickening milk with fat and flour

• GRAVY – sauce from juices of meat being served

• THOUSAND ISLAND DRESSING – a dressing of mayonnaise, pickled relish, chopped eggs, chili sauce and catsup.

• VINAIGRETTE DRESSING – dressing of vinegar, oil, onion, parsley and chives.

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Other commonly used terms in the Dining

• AMBIENCE – the climate of the food service environment

• COVER – designated space given to each guest, with all the utensils placed unto it. It is also used to designate a meal served so that one cover is equivalent to one meal for a guest

• CHAFFING DISH – a metal holder that keeps food hot, using sterno/fire gel. They are usually made of stainless steel, silver or copper.

• CONDIMENTS – salt , pepper & other spices & sauces served with meals

• SMORGASBORD – European term for buffet service

• LINEN – refers to tablecloths, napkins, placemats, aprons, other cloth items needed for service

• OVAL TRAY – a large plastic tray lined with rubber or cork, used to carry food or beverages

• PLATE LID / COVER – usually stainless steel used to keep hot dishes warm

• RAMEKIN – a small receptacle used to hold butter & sauces

• UNDERLINER – a plate set under tea pots or condiments. Underlines may be covered with napkins or paper doilies.

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CUSTOMER RELATIONS FOR THE FOOD SERVICE INDUSTRY

A restaurant is no doubt a very competitive business and customers are therefore its life and blood.

To ensure continuous patronage, their satisfaction must be sustained.

This can only be achieved once we have satisfied customer’s needs and expectation. Otherwise, we lose them in favor of other restaurants or dining establishments.

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In the restaurant, we sell not only food and beverage but also . . . .

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S E R V I C E,

S E R V I C E

&

S E R V I C E ! ! !

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FOUR TYPES OF SERVICE

• FREEZER TYPE

• FACTORY TYPE

• FRIENDLY ZOO

• QUALITY CUSTOMER SERVICE

• “WE DON’T CARE

• “YOU ARE A NUMBER. WE ARE HERE TO PROCESS YOU”

• “WE ARE TRYING HARD, BUT WE DON’T REALLY KNOW WHAT WE’RE DOING”

• “WE CARE, AND WE DELIVER”

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QUALITIES OF A SERVICE

STAFF TO ENSURE

GUEST SATISFACTION

1. Quality of Service

2. Efficiency of Service Staff

3. Warmth & Courtesy of Service Staff

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ANSWERING A CALL

• 1.1 GREET THE CALLER

• 1.2 IDENTIFY COMPANY’S NAME

• 1.3 IDENTIFY YOUR NAME

• 1.4 OFFER ASSISTANCE

• Standard Phraseology: Good (morning/afternoon/evening) Establishment name_______ ( or Dept./Outlet). This is ----------- speaking, how may I help you?

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ENDING CONVERSATION

• 6.1 Thank the Guest

• 6.2 Mention name, if known

• 6.3 Bid farewell pleasantries.

• Standard Phraseology; Thank you for calling ____Hotel (or Dept.Outlet) Ms./Mr. ____Have a pleasant day, Goodbye!.

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Ready “YOUR” Telephone Directory!

• Emergency Numbers (Police, Municipal/City Hall, Fire, Hospital, Rescue Teams and etc.)

• International or Country codes

• National or Local codes

• Time Conversion Table or World Time Chart.

• Hotels and Restaurant phone numbers (National and Local)

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ROOM SERVICE

• Answer the telephone courteously

• Listen carefully and have a paper and pen ready to take down notes and order/s.

• Write down Rm # and take order carefully

• Repeat order to confirm

• Offer suggestions for possible revenue

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• Encode order to system and provide OS to kitchen for production.

• Prepare all cutleries, china-wares, glasses, condiments, other request and receipt.

• Write down orders, room # all dining wares, time etc. to Room service logbook/form.

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• Knock gently on the door & inform of Room Service delivery.

• Greet guest, mentioning their name.

• Ask permission to enter the room.

• Upon entering the room, leave the door partly open.

• Lay food at table while giving information regarding guest orders.

• Confirm satisfaction about the order and request.

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• Inform guest to call local number for clearing or inform guest that you will call after 30-45mins for possible clearing of dishes.

• Offer other services “is there anything else I may assist you with Sir/Maam?

• Thank guest and express “Have a good day enjoy your Meal”

• Bid goodbye and gently close the door.

• Log on to the room service logbook/form, for the time delivered and endorse for clearing.

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Handling Guest Complaints

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When complaints are properly handled;

• The customer will leaves the restaurant with feeling of friendliness rather than animosity toward the management.

• An opportunity to turn the situation around and make a lifelong costumer

• Complaints should be handled with intelligence, tact and good judgment.

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Handling Complaints• Approach the customer in a friendly spirit and not allow

him to be put on the defensive.

• Listen attentively complaint and try to get the complete story.

• Restate the gist of the compliant and have the customer confirm this summarized statement.

• Express sincere regret for the occurrence

• Offer to exchange or substitute food if unsatisfactory.

• Cite the restaurant’s policies when relevant.

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• When the refusal of a request is necessary, explain the reasons clearly and tactfully.

• When the restaurant is at fault, apologize and promise that an effort will be made to prevent a recurrence the situation.

• Thank the customer for making the complaint, saying, “ I am glad you told me,” or “thank you for bringing this to my attention Sir/Maam.”

• When customer makes return visit, see that the service is faultless and that she has no further cause for complaints.

• Refer difficult and unreasonable complaints to the manager for settlement.

• Report all serious complaints and those involving business policy and regulations to the managent.

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How to deal with differentTYPES

of Complaining Customers/Guests

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• The Early Customer – receive him courteously and explain when service will begin. Offer him a comfortable seat, possible in the lounge, and give him a newspaper or magazine.

• The late customer – make her feel welcome. If the food selection is limited, explain that it’s near closing time. Endeavor to provide good service without making her feel that she is being hurried.

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• The hurried customer – recommend counter service when this is available. Tell him in advance approximately how long the service will take give the best service possible under the circumstances.

• The overfamiliar customer – be courteous but dignified with her. Avoid long conversation. Stay away from the table except when actual service is needed.

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• The grouchy customer – meet him cheerfully and see that his waitperson treats him pleasantly. Do not argue with him. Listen to his complaints courteously, but do not encourage him. Do no be distressed by, unreasonable complaints.

• The angry customer – listen to her, express regret at the occurrence that prompted her complaint, thank her for calling it to your attention and try to rectify the error.

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• The trouble maker – be courteous and do not be drawn into arguments. Neither participate in criticisms of the management, nor make statements may be construed as complaints about the restaurant. Warn other salespersons serving the troublemaker type to avoid antagonizing him.

• The tired customer – set him at a quite table. Assist her with wraps and packages. In cold weather, suggest a hot soup, a hot drink and some particularly appetizing light food. On a hot day, suggest a chilled salad or a frosted drink and some cold food.

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HANDLING GUEST COMPLAINTS

• TAKE THE:

H - Hear them Out

E - Empathize

A - Apologize

T - Take Responsibility to Action

- Thank the customer for bringing the concerns.

- FOLLOW THROUGH.

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HOW TO GET DIFFICULT CUSTOMERS ON YOUR SIDE:

1. Don’t take it personally

2. Remain calm and listen carefully

3. Focus on the problem, not the person

4. Try to figure out what this person needs in some way.

5. Let the customer know what you can do.

6. Once the problem have been resolved, reward yourself for turning a difficult customer into a happy one.

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The customer is the most important visitor in our premises.

He is not dependent on us - we are dependent on him.

He is not an outsider in our business – he is a part of it.

We are not doing him a favor by serving him – he is doing us a favor by giving us

the opportunity to do so.

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A

BLESSED DAYto

Everyone and thank you for Attending Waitering/Service

Seminar Workshop !!

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WELCOME

Basic BARTENDING SEMINAR & Workshop

BARTENDING

• INTRODUCTION• BAR SET-UP

• GUIDELINES IN SERVING BEVERAGES• BEVERAGE MERCHANDIZING & UPSELLING

• WHAT DRINK WITH WHAT FOOD• CLARIFICATION, DESCRIPTION AND NUTRITIONALVALUE OF

WINES• SERVING WINES• DRINK MIXING

• SAMPLE COCKTAILS

ORGANIZATIONAL CHART OF A BAR

BAR MANAGER

ASSITANT BAR MANAGER

OPENING CAPTAIN CLOSING CAPTAIN

BARTENDER

BAR ATTENDANTBAR ATTENDANT

BUSBOY BUSBOY

Introduction to Bartending

• Bartending is the art of mixing drinks

• Bartending is a profession not just to master mixed drinks but know how in bar set-up, beverage service, merchandizing, customer relations and a good salesman.

• Must always posses best qualities as a person.

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Basic Function of a Bartender

• Prepares or mixes drink according to standard recipes.

• Sets up the bar, equipping it with beverage stocks and the necessary equipment and supplies.

• Ensure that the par stock of supplies and equipment is maintained; makes requisition when necessary.

• Take charge of storage and refrigeration of wines and other beverages.

• Take inventory of beverages consumption as well as of spillage, losses and breakages of equipment; submit report to the his supervisor / superior.

• See to it that the bar is properly stocked, clean and well maintained.

BAR OPERATING EQUIPMENT, SUPPLIES AND ACCESSORIES(Glassware and other Operating Equipment)

• High ball glass• Collins glass• Old fashioned glass• Champagne glass• Whiskey sour glass• Red wine glass• Cordial glass• Pilsner• Water goblet• Shot glass• Mixing glass• jigger

• Cocktail glass• Cocktail shaker• Bar spoon• Bar knife• Cutting board• Fruit squeezer• Ice scoop• Funnel• Cork and bottle opener• Blender• Brandy snifter• White wine glass• Water pitcher

General Supplies

• Drink list

• Cocktail coasters

• Cocktail picks

• Stirrer

• Drinking straws

• Matches / lighter

• Cocktail napkins

(Cloth of Paper)

• Wine list

Accessories

• Ash tray

• Tidbits containers

• Check holders

• Bar trays

• Table lamps

• Change tray

• Tent cards for specialties of the house.

• Flowers

• Other promo cards / displays

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BASIC PREPARATION FOR BAR SET-UPPhysical Check-up – Check cleanliness and condition of the ff:

• Doors• Carpets• Tables• Chairs• Bar counter• Bar stools• Mirror• curtains

• Lights• Pipe-in music• Air conditioning• Store room• Comfort room• Public area near the

outlet’s• Plants as well as the

boxes

Check-up for Bar set-up(prior to operation)

• Beers, juices and other perishable items are refrigerated.

• Glasses and other equipment are clean and ready.

• Fruits for garnishing are ready

• Ice in ice bins are available

• Alcoholic beverages are properly displayed.

• Bar is clean and properly set-up

Staff Inspection

• Attendance and punctuality

• Uniform

• Hygiene and Cleanliness

- clean fingernails

- well groomed

hair

-free from body odor

-Polished shoes

• Ball pen’s

• Lighter

• Note pad

• Other promo items with basic details at least.

Closing Bar Check-up• Perishable refrigerated and

covered with damp cloth.• Operating equipment

arrange and covered:(eg. Knife/cutting board/mixing glass/bar spoon/ice tong/buckets/salt& pepper shaker and etc.

• Counter polished• Requisition forms and other

operational papers inside shelves.

• Glass wares dry cleaned and transferred to the racks.

• Bar floor area cleaned

• Garbage thrown at steward’s garbage can.

• Drawers, cabinets, storeroom and refrigerators locked.

• Pipe-in music off

• Lights off

• Door locked

• The outlet clear of suspicious-looking objects.

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BEVERAGE CLASIFICATIONAlcoholic / Non-Alcoholic

• ALCOHOLIC BEVERAGE-is any potable liquid containing up to 80% of alcohol by volume.

• Alcohol is a volatile, colorless liquid an ethereal odor obtained through the fermentation of sugar containing liquid. ETHYL is the best-known alcohol usually found in alcoholic beverages.

• NON-ALCOHOLIC BEVERAGE• eg.Juices/Water/Coffee/Tea/Sodas & Energy drinks

Alcohol content Variations

• Light Beer

• Standard Beer

• Heavy Wine

• White Wine

• Red Wine

• Fortified Wine

• Liqueurs

• Spirits

• 2-4 % alco / volume




• 9-14% alco / volume

• 14-20 % alco/ volume


35 % average


up to 60-80 % alco/volume

Service Policies

• The bar captain or receptionist should stand by the entrance door to greet and usher guests.

• All drinks should be served from the bar tray.

• High-ball drinks should be served with stirrers.

• Tidbits (peanuts, chips, etc) should accompany all drinks (if such, is management policy)

• Brandy with tonic water are to served with slice of lemon.

• Beer. Soda drinks and other bottled drinks should be poured in front of the guest.

• Bartenders will directly serve guests seated on the bar stools.

Guidelines in Serving Beverages• Always check all beverage orders being dispensed from the

bar: it should be the correct order, glasses and ice, clean, right temperature (cold for Cold drinks, hot for Hot drinks).

• Fruit juices for breakfast should be served chilled, CHILLED, NO ICE, NO STRAWS.

• STRAWS should be served on the side of the beverage ordered, not immersed on the drink.

• CANNED sodas, juices, Beers should be served as is and should always be accompanied by a glass with ice for sodas and juices (with straw on the side), beers with a chilled mug or pilsner glass.

• Always ask the guest first if they want o open the drink for them. Some guests don’t want their drinks to be touched in any way.

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Guidelines in Serving Beverages…cont.• When CANNED or BOTTLED DRINK have been served and opened,

ask the guest’s permission if they want you to pour their drinks for them.

• HOT DRINKS should always be served with under liner.• If an insect or any foreign object accidentally flew into your guest’s

drink, replace it without delay & without question and report the incident to your supervisor or manager (later, better preserved) Don’t let the guest wait for so long.

• You should know what comprises the drink you are serving especially with mixed drinks and cocktails. Some guest order out of curiosity and will definitely ask what is in the drink.

• If you will encounter a guest who will order something that is not in you Drink List, do not refuse right away. Tell your guest that you will have to ask first the Bartender or your Manager if it would be possible to give in to his request.

Guidelines in Serving Beverages…cont.

• Serve all drinks from the right side or front of the table, which convenient for the guest and the server.

• always carry beverages and other bar items on a bar tray.• Dish out soiled glasses from the right side.• Never serve across the table.• When pouring drinks from the bottle, turn the bottle slightly

toward the right to avoid spills.• When pouring wine, never allow the bottle to touch the glass.• Check the drink from time to time, pouring the drink for the

guest when necessary.

Beverage Merchandising

• Upselling-is the art of being able to promote and sell your upscale products instead of the standard poring brand.

• If your guest order for gin tonic, ask if he would prefer Tanqueray or Bombay Sapphire instead of the usual Gilbey’s gin/tonic.

• Although it may be very hectic at times, it only takes 1 to 2 seconds to ask question and you would be very surprised at how easy it is.

• In order to successfully suggest and upsell items, you should know what your outlet offers by heart.

• There is power in knowledge, which makes it easier to confidently approach, sell and serve your guests.

Beverage Merchandising

• Remember your guest’s favorite drinks. (offer to serve it when it comes, to mention his favorite drink rings a bell in his ears.)

• Once the glass is half-full, offer another round of drink

• Like in food, know the best ingredients to be able to describe the drink if ever ask.

• Know and describe the special qualities of the drink when ask.

• Offer beverages to complement the food ordered.

• Offer aperitifs before the meal.

• Use the right pronunciation when mentioning a drink.

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Beverage Merchandizing Cont…

• When the item ordered is out of stock, offer a substitute.• When recommending items, choose the middle range of your

prices. Never recommend the most expensive nor the cheapest.

• When guest is thirsty, offer long drinks.• Offer dry drinks to guest who are about to take their meals.

(eg.Dry Martini, Manhattan, Gibson)• Offer sweet drinks to people who just had their meals.

(eg.Brandy Alexander, Grasshoper, liqueurs/Brandy ‘even dry drinks in general is often ordered after meals.)

• Offer drinks with bitters for guests who have upset stomachs.• Offer hot drinks to guest who have colds.(eg.hot buttered rum

or a shot of brandy.)• Bloody Mary is known to neutralized hangover.

WHAT TO DRINK WITH WHAT FOOD

FOOD

• Red Meat

• Light Meat or Fish

• Fish/Shell Fish

• Veal

• Chicken/Turkey

• Beef/Lamb

• Ham

• Game/Wild Duck

• Chicken

IDEAL WINE ACCOMPANIMENT

• Red Wine

• White Wine

• Rose Wine

• White Wine

• White wine/Light Red

• Red Wine

• Light Red Wine

• Red Wine

• Dry

• Dry White Wine from Burgundy, Moselle, Dry Rose.

FOOD

• Curry

• Duck

• Fish

• Game

• Goose

• Ham


• No wine, Beer or lager recommended.

• Full bodied red wine as for Beef.

• Dry White Wine as for Chicken, unless cooked in red wine, champagne with salmon.

• Full Bodied Red Wine as for Beef

• Medium Quality French Red Wine.

• Medium Quality Red Wine or Rose.

FOOD

Lamb

Shellfish

Turkey

Veal

Sweets

Appetizers

Beef


Red Bordeaux, Dry White Wine, or Rose.

Dry White Wine from Burgundy, dry Italian Wine

Burgundy

A Bordeaux, White or Red, and Chianti

Usually no wine, but suitable for Champagne, Sparkling Wine

Vermouth, Dry and Medium Sherry, Champagne, Rose, Light Dry Wine or Cocktails.

Full rich and Burgundy.

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Beverages On or Before and After Meals

• Aperitif-is a short palate-wakening drink

• White Fish-the richer the sauce the less Dry wine should be.

• White Meat-best match is Medium-to-Dry Wine

• The Fuller and more flavored the Wine is, the more FULL-BODIED, bag and aromatic Wine.

• Dessert Wines-Sparkling Wine, Coffee with Brandy and Liqueurs, is a happy ending to a meal.

CLASSIFICATION and DESCRIPTION of ALCOHOLIC BEVERAGES

• SPIRITS-are drinks obtained by distillation, after fermentation from vegetables, grains, fruits, plants and other substances which are sugar or starch based

• LIQUEUR-an infusion of sugar syrup or other flavoring to brandy or other spirits which give them their characteristic taste.

• BEER-a beverage made out of the fermentation of cereal grain flavored hops.

• WINE-a naturally fermented juice of fresh ripe grapes.

WHISKEY –is a spirit obtained by distilling fermented grain and mash and suitable aged in wood barrel. (any grain can used for making whiskey)

• SCOTCH-made from malted barley and aged in oak barrels; Scotch whiskey has a distinctive flavor (smoky flavor) which has never been successfully duplicated elsewhere. This due to several factors, namely; the malted barley itself, the practice of drying the malted barley over PEAT and the water used.

• IRISH-fine whisky that comes from Ireland. It is made in the same way as Scotch except that it does not have the smoky flavor.

• CANADIAN-made mainly from rye but sometimes maize, wheat barley, malt or mixture of all these ingredients in the distillation process.

• AMERICAN-made from maize, rye, millet and barley. There are 6 types of American Whisky:BOURBON, RYE, CORN, STRAIGHT, BLENDED, BLENDED STRAIGHT, BOND.

•GIN-distilled from malted barley, maize & rye flavored with juniper berries, corianders and angelica root. Gin is

normally stored in glass vats and no aging is required because maturity does not help to improve its flavor

• BRANDY-made from the fermented mash of grapes of other fruits and is usually aged in oak cask.

• COGNAC-2 separate distillation are used and matured in limousine oak cask.

• ARMAGNAC-only 1 process of distillation at low temperature is used and is aged in black-veined oak cask for a minimum period of ten years.

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•RUM-distilled from fermented juice of sugar cane, cane syrup and molasses. It is normally matured in cask for a minimum of

three 3 years.

• VODKA-a neutral spirit distilled from potatoes which has been filtered through vegetable charcoal or activated carbon which removes any traces of color and flavor.

• SCHNAPPS-a white spirit similar to vodka, which is widely distilled from grain or potatoes in northern Europe. Traditionally, this is served neat, ice-cold from the freezer in a small one-shot glass.

•TEQUILA-a distilled spirit from Mexico made from fermented juice/mash of Agave plant or sap of the coiled mezcal plant (which is

similar to cactus)

• APERITIFS-drinks taken before a meal to stimulate the appetite or to boost the conversation before meals are served.

• LIQUEURS, CORDIAL-a distilled spirit steeped or redistilled with fruits, flowers, plants or other juices and extracts, or natural flavoring materials and sweetened with at least 2 ½ % of sugar

• Liqueurs are served straight-up in a liqueur glass, on the rock and especially in mixed drinks and cocktails. Most liqueurs are also called Digestives & after Dinner Drink because they served with coffee or after the last course of the meal.

POPULAR LIQUERES INCLUDE:

• Advocaat-made in Holland from fresh egg yolks, sugar and brandy.

• Anisette-a clear liqueur made from anise seed and flavored with bitter almonds.

• Aquavit-a clear liqueur flavored with caraway seeds from Scandinavian countries.

• Crème de menthe-apeppermint liqueur made from fresh mint and brandy

• Benedictine-a liqueur made from Benedictine monks out of a secret formula reputed to be a combination of herbs, spices, and fine brandy.

• Cherry-brandy flavored with black cherries.

• Cointreau-a brandy of triple sec and orange curacao.

• Cream de cacao-made from cacao beans, spices and vanilla. It comes in two colors, white and brown.

POPULAR LIQUEURS INCLUDE:

• Curacao Triple sec-made from the peel of bitter orange grown in the West Indies; enriched with spices, rums and sugar.

• Drambuie-a liqueur made from Old Scotch, honey orange, herbs and spices.

• Pernod-made from licorice and anise.

• Kahlua-a Mexican liqueur made from coffee beans, vanilla and brandy.

• Kirschwasser-liqueur made from wild black cherries.

• Southern comfort-a high proof liqueur made in the united State from a secret formula.

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•BEER-these are bottom fermented so called because the yeast settles at the bottom of the fermenting tank after fermentation, Lagers include: PILSNER, LIGHT BEER, DRY

BEERS, ICE BEERS, NON-ALCOHOLIC BEERS.

• ALE-a malt brew that is darker and more bitter than the beer. Usually the alcoholic content is around 6% by volume.

• STOUT-this is a sweet, strong beer and is highly flavored with the rich content of HOPS.

• PORTER-this is a dark-colored beer made from brown sugar and charred malt and is in fact a weaker version of the STOUT.

•WINE-wine is naturally-fermented juice of fresh ripe grapes. When we speak of wine we are referring to the alcoholic beverage made from

grapes.

4 Major Classification of Wines

• Table Wines /Still or Natural Wines-these type of wines comes in three color White, Red & Rose. They are made the natural way of fermentation without anything added to it.

• Fortified Wines-these wines are stronger or fortified by adding sugar in order to increase their sugar content (like port wine) or by adding alcohol to increase their alcohol like sherries. The method of making sherries is called Solera.

• Dessert Wines/Aromatic Wines-made the same way as natural wines, but during fermentation, aromatics are added.(eg.Vermouth, Campari, Dubonnet, etc.)

• Sparkling Wines- these wines are considered the KING of all beverages. The most popular sparkling wines are the Champagnes. They are made sparkling by having a second fermentation inside the bottle.

Nutritional Value of Wine

• Our body needs 3000 calories a day and a glass of wine, about three ounces, provides 500 calories or 17% or our daily requirement. It contains Vitamins A, B, C, and minerals like calcium, potassium, phosphorous, magnesium and iron. Wine also good for figure conscious cause it a non fattening. The sugar that wine contains is oxidized completely and does not turn into fat

Talking About WINE Taste(useful terms)

• SWEET – wines tastes similar to a solution of sugar. The opposite of sweet is bitter in wine terminology is DRY.

• TART – wines that have agreeable degree of sourness which caused by acids like tartness of orange juice.

• BITTERNESS – it is created by the tanning in the skin. Red wines are slightly bitter, but white wines have a pleasant taste and usually lack bitterness.

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NOSE and EYES as well as TASTE – wine tasters also use words associated with the nose and eyes. It is

impossible to taste a wine without experiencing an impact on the nose. Since there is an open passage to the nose at the roof of the mouth, the vapor of wine

rises and makes impression on the nose.

• After-Taste – an enjoyable part of tasting is the after-taste. This refers to the lingering impression the leaves in your mouth after you have swallowed it.

EVALUATION OF WINE(the quality of wine is determined through its color,

appearance and odor.)

COLOR

• Red –called rouge, which may range anywhere from purple to dark red to burgundy.

• White –called blanc, in varying clarity depending on the grape variety and aging process.

• Pink –called rose, ranging from pink, salmon and light rose tone.

• Note: Table Wines are either RED, WHITE or PINK.

APPEARANCE

It is judge by looking at wine through the light, a brilliant

wines reflects light and also sparkles. Free from floating

particles.

BODY of WINE

(through the body of wine, one can measure its “wateriness”. The body is usually measured by twirling

it around the glass and seeing how long it takes to come down the sides of the glass.

• Full-Bodied Wines are heavy, robust, and not watery. The wines also break into legs as they come down the sides of the glass.

• Light-Bodied Wines – this wines do not cling to the sides of the glass when twirled around.

Table Wines(Brut –very dry / Extra Dry-off dry / Sec-medium sweet / Demi-Sec-quite/semi-

sweet.)

WHITE WINES

• REISLING

• CHARDONNAY

• SEMILLION

• SAVIGNON BLANC

• MUSCAT

• GEWURTZRAMINER

• PINOT MEUNIER

• PINOT BLANC, PINOT GRIS

• CHENIN BLANC

• MUSCADET

• VIOGNIER

RED WINES

• CABARNET SAUVIGNON

• CABARNET FRANC

• PINOT NOIR

• MERLOT

• CINSUALT

• MALBEC

• SYRAH

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Serving Wines

• Check correctness and temperature of wine, since the taste of wine can be highly affected by its temperature.

• Ensure wineglasses are clean (chilled white wine glass for white wine) and position lower side of the water goblet following a diagonal line.

• Present wine with a clean cloth napkin held underneath the bottle, with the label facing upward so that it is readily see. As bottle is presented, the server should announce the size of the bottle, the variety, the vineyard and the vintage of the wine.

• Uncorking should always be done at the table and within the view of all the guests. The top portion of the seal should be removed by slicing it with a knife just under the lip of the bottle. Peel the seal off neatly and wipe it with clean cloth or service napkin.

• Carefully twist the corkscrew well into the center of the cork. Ensure that the clip is in place then slowly pull the corkscrew upward. Unscrew the cork from the screw and place it on a wine coaster for the host’s use.

• Wipe the neck and the inside mouth of the bottle with a clean service cloth.

• Ensure that there are no cork sediments inside the bottle.• Follow the proper pouring procedure• Pour about (¼ red wine/ 1/8 white wine) into the host’s glass

for tasting.

• Present the bottle again while the host tastes it.

• Confirm the host’s satisfaction**

• Serve each guest, do not fill the glasses to much ¾ full for white wine and ½ full for the red wine.

• Host will always be served last.

• After all guest have been served, place the bottle back to the basket or wine bucket and place service cloth neatly on the rim of the wine bucket.

• Refill the wine glasses whenever there is only about ¼ or lesswine in the glass.

• If the bottle is almost empty (about 1/8 wine is left), or is almost empty. Ask if the host would like to order another bottle.

DRINK MIXING(THE FUNDAMENTALS OF MIXED DRINKS)

• Before studying specific recipes, its important to have a basic understanding of some basic concepts pertaining to mixed drinks. General principles associated with the methods of preparation, as well as recipes and glass wares, are outlined.

• Generally its is easy to prepare drinks if fully understand the rationale behind each method, and the procedure involved in each recipe.

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Straight Shots

• A straight shot means an ounce of liquor served “up”. Glasswares will depend on the type of liquor served;

• Liquor--------------------------shot glass

• Cordial-------------------------cordial glass

• Brandy and Cognac--------snifter

• Liqueur------------------------snifter or cordial glass

Rock Glass - Highball Drinks

• A rock drinks is a straight liquor or combination of liquors (no mixture) served with ice. These drinks are served in a rock glass, which is normally small designed to serve only liquor without a mix.

• A basic mixed drink (single liquor + single mix) can be referred to as highball drink and is served in a highball glass.

• Standard mixes are water, soda, tonic water, ginger ale, cola, lemon-lime soda and fruit juices(vodka tonic, whiskey water, rum and coke, screwdriver etc.

• Tall drinks are represented by more dilution or extra mixed

PRIMARY DRINKS(Standardized, memorized for instant recall without

hesitation)

• Recipe Card must be organized in the following manner:

• NAME:

• INGREDIENT 1), 2), 3), 4), etc.

• GLASSWARE, type of Ice, method of preparation and mixing.

• FINISHING PREPARATION or Garnishing or other items that go with the drink.

Stirred Drinks

• Drinks in which the ingredients are first chilled and by being stirred with cube ice, after mixing strained into appropriate glass. (eg. Martinis, Manhattan and Rob Roy-popular stirred drinks.)

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Blended Drinks

• Drinks are prepared in the Blender when a heavy thick texture is desired. No strainer is used with the blender because the ingredients are actually blended together with the ice to form a slushy type of cocktails.

Recipes

• Unfortunately, there is little consistency within the liquor industry regarding recipes, and over the years, recipes have varied considerably. As a result, bartenders will often prepare the same cocktail quite differently. Can even develop its own recipes.

Glassware

• Glassware is still another are of inconsistency. Today shapes and sizes vary radically that you are better off memorizing the general types of glassware rather than the styles.

• Basically, there are about 15 or more different types of glassware used in most bars. You should recognized the uses of each of the glasses.

TIPS IN MIXING DRINKS GR

• Use only ingredients of highest quality-remember, a drink is not any better that its ingredients.

• Plenty of ice is the first requisite of good mixing. This should always be placed in the mixing glass or shaker before adding the liquor. Be sure the ice is crystal clear.

• Always measure the ingredients. This way you will not spoil any drink and you will be mixing consistent-tasting cocktails. Make sure the ingredients are used in the correct proportion.

• Some drinks are shaken with ice for plenty of dilution, or to dissolved sugar and other heavy ingredients like egg whites. Others are only stirred with ice. Don’t change the technique otherwise you will spoil the drink.

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• Chill or heat glasses, chill all glasses for chilled drinks. Heat all glasses for hot drinks. Do not put glasses in freezers as they will crack, put them only inside the refrigerator..

• Simple syrup. Prepare it in advance-get a container and fill it with sugar. Level of sugar to level of boiling water and stir it briskly.

• To frost the rim of glasses, rub it with a slice of lemon and dip it in salt or sugar as the recipe calls.

• Mixers-such as soda, water, tonic, ginger ale and fruit juices should be added to the liquor rather that the other way around.


• Always use the right glass for every for every drink. Psychologically people think that they are drinking the wrong drink if it is served in the wrong glass.

• Lemon or orange peel should be twisted over the drink after the drink is finished. If mixed with the drink, it will surely taste bitter.

• If the recipe calls for an egg-either the white or the gold, eggs first, this way you will not spoil good spirit if the egg happens to be rotten.

• The mixing can be done in a large glass-a jug or a cocktail shaker

• Clear mixture should be stirred. Cloudy ones should be shaken. Stirring means mixing a drink with a long thin spoon by whirling it around until the ingredients are cold. Shaking means mixing the ingredients and ice in the shaker and shaking vigorously.


• When a recipe calls for a dash-this means just a few spots.

• Straining-the majority of cocktail shakers are fitted with a “strainer”. If set when using a mixing glass, use a strainer to hold back the ice when pouring.

• Prepare fruit just before use, as far as practicable.• Add sparkling liquids last, as they retain life.• Don’t skimp on ice. Use cracked ice for shakers and

lots of ice cubes for highballs.


• Drinks are made of clear liquor such as gin vodka, dry vermouth, etc, should be stirred. Drinks with hard-to-mix ingredients, such as egg, cream, sugar, etc., should be shaken.

• Before mixing cocktails, fill glasses with cracked ice to cool them. Remove the ice and dry the glasses before pouring the cocktails into them.

• Beer should always be cold and served in chilled glasses. Never served beer with ice.

• Never use stuffed olives for cocktails. Green olives go with martini, cocktail onions with Gibson and cherries with Manhattan.

• Always have all necessary ingredients and all bar supplies ready.

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Standard Recipes for Gin Cocktail and Long Drinks

• DRY MARTINI

• 1 ½ jig. Gin

• 1/3 jig Dry Vermouth

• 1 pc. green olive

• Procedure: stir gently the gin and dry vermouth in a mixing glass with ice then strain into a pre-chilled martini glass. Garnish with green olive

(w/cocktail-toothpick)

• PERFECT MARTINI

• 1 ½ jig. Dry Gin

• ½ jig. dry vermouth

• ½ jig. Sweet vermouth

• 1 pc green olive

• Procedure: pour the above (except olive) into a mixing glass containing ice then strain into a pre-chilled martini glass. Garnish with green olive.


• TOM COLLINS• 1 ½ jig gin• ½ lemon juice• ½ jig. Simple syrup• 1 slice orange• 1 pc. Cherry• Procedure: Pour all the

ingredients into a Collins glass containing ice and then filled with soda water. Stir thoroughly. Garnish with sliced of orange and cherry.

• SILVER FIZZ• 1 jig. Gin• ½ jig. Lemon juice• ½ jig. Simple syrup• 1 egg (white only)• 1 bot. soda water• Procedure: pour all

ingredients into a cocktail shaker with ice. Shake well and strain into a highball glass. Fill it with chilled soda water. Stir.


• MILLION DOLLAR

• 1 jig. Gin

• ½ jig. Simple syrup

• ½ pineapple juice

• 1 pc egg (white only)

• Procedure: Pour all ingredients into a cocktail shaker with ice, shake well and strain into a pre-chilled champagne glass.

• NEGRONI

• 1 jig. Gin

• ½ jig. Sweet vermouth

• ½ jig. Campari

• Lemon twist

• Procedure: pour ingredients in on old fashioned glass with ice. Stir and serve with a twist of lemon.

Vodka Cocktail and Long Drinks

• BLOODY MARY

• 1 jig. Vodka

• 1 pc. calamansi

• 2 dashes Worcestershire

• 1 dash hot sauce

• Salt and pepper

• Tomato juice

• Procedure: put salt and pepper to taste. pour all ingredients into a highball glass with ice. Fill glass with tomato juice. Squeeze ½ calamansi stri thoroughly and serve with stirrer.(shaker)

• HARVEY WALLBANGER

• 1 jig. Vodka

• ¼ jig. Galliano

• Orange juice

• Procedure: pour vodka into a highball glass with ice. Fill glass with orange juice. Stir briefly. Float galliano on top of the drink.

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Vodka Cocktail and Long Drinks

• VODKA MARTINI

• 1 ½ jig. Vodka

• 1/3 bar spoon dry vermouth

• 1 pc. Green olive

• Procedure: stir gently in a mixing glass with ice and strain into a pre-chilled martini glass. Garnish with green olive.

• SCREW DRIVER

• 1 jig. Vodka

• Orange juice

• Procedure: pour vodka into a highball glass with ice and add orange juice. Serve with stirrer.

RUM DRINKS

• DAIQUIRI

• 1 jig. Rum

• ½ jig. Lemon juice

• ½ jig. Simple syrup

• 1 pc. Cherry

• Procedure: pour ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass. Garnish with red cherry.

• ZOMBIE

• 2 jig. Dark rum

• 1.4 lemon juice

• 1 jig. Orange juice

• 1 jig. Pineapple juice

• ½ jig. Papaya nectar

• Procedure: pour all ingredients (except papaya nectar) into a cocktail shaker with ice. Shake well pour into a Collins glass. Top the drink with papaya nectar and ½ jig. Dark rum.

RUM DRINKS

• CUBA LIBRE• 1 jig light rum• 1 bottle coke• 1 pc. Calamansi• Procedure: pour all ingredients

into a high ball glass with ice. Fill it up with coke. Squeeze calamsi into the drink. Drop shell and stir. Serve with stirrer.

• MAI-TAI• 2 jiggers dark rum• 2 jiggers pineapple juice• 1 jig. Orange juice• ¼ jig. Calamansi• ¼ jig. Grenadine syrup• ½ jig. Triple sec.• 1 sliced pineapple• 1 pc. Cherry • Procedure: pour all ingredients

into a double old-fashioned glass with ice. Stir thoroughly garnish with a slice of pineapple and a cherry. Serve with stirrer.

WHISKEY DRINKS

• MANHATTAN

• 1 ½ jig. Bourbon

• ¼ jig. Sweet vermouth

• 1 dash Angustura bitters

• 1 pc. Cherry

• Procedure: pour all ingredients into a mixing glass with ice. Stir briefly and strain into a pre-chilled martini glass. Garnish with red cherry.

• RUSTY NAIL

• 1 jig. Scotch

• 1 jig. Drambuie

• Procedure: pour ingredients into an old-fashioned glass with ice. Stir well.

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WHISKEY DRINKS

• JOHN COLLINS• 1 jig. Bourbon• ½ jig. Lemon juice• ½ jig. Simple syrup• 1 bot. soda water• Sliced orange• 1 pc. Red cherry• Procedure: pour all

ingredients into a Collins glass with ice. Add soda water and stir thoroughly. Garnish with sliced orange and red cherry.

• IRISH COFFEE• 1 jig. Irish whiskey• ½ jig. Syrup• Whipped cream • Coffee• Procedure: pour Irish

whiskey into a sugar rimmed water goblet. Flame whisky until the sugar is crystallized. Add syrup and hot coffee. Stir. Top with whipped cream.

LIQUEUR DRINKS

• GRASSHOPPER

• 1 jig. Green c. de menthe

• 1 jig. White C. de cacao

• ½ jig cream

• Procedure: pour ingredients into a cocktail shaker with ice. Shake well and strain into a pre-chilled champagne glass.

• ANGEL KISS

• ½ brown C. de cacao

• 1 pc. Red cherry

• ½ jig cream

• Procedure: pour cream de cacao into a cordial glass. Pour cream slowly on top of the drink. Garnish with red cherry.

Miscellaneous Drinks

• MARGARITA

• 1 jig. Tequila

• ½ jig. Triple sec.

• ½ jig. Lemon juice

• 1 slice of lemon

• Procedure: pour ingredients into a cocktail shaker with ice. Shake well and strain into a salt-rimmed margarita glass with crushed ice. Let a slice of lemon float

• BRAVE BULL

• 1 jig. Tequila

• ½ jig. Kahlua

• Procedure: pour ingredients to old-fashioned glass with ice. Stir.

Non Alcoholic Drinks

• SHIRLEY TEMPLE

• ¼ jig. Grenadine syrup

• 1 bot. 7-up/sprite

• Sliced Orange

• Cherry

• Procedure: stir thoroughly. Garnish with sliced of orange and a cherry in a Collins glass.

• ORANGE SQUASH

• 3 jig. Orange juice

• ½ jig. Syrup

• 1 bot. soda

• 1 slice orange

• 1 pc. Cherry

• Procedure: stir well. Garnish with slice of orange and a cherry. Serve with a straw on a Collins glass.

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