Basic WAITERING /

Service

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

(Service Ambassadors)
Seminar & Workshop
By: Julius Cesar Q. Judalena

ORGANIZATIONA CHART
(less complex establishments)

QUALITIES OF A WAITER

Food & Beverage

MANAGER or
SUPERVISOR

CAPTAIN WAITER

BAR CAPTAIN

BANQUET/CATERING

WAITER

BARTENDER

WAITER/BARTENDER

FOOD ATTENDANT

BAR BOY

FOOD ATTENDANT
/ RECEPTIONIST

BUS BOY
FOOD ATTENDANT

HARDWORKING
FLEXIBLE
HONEST
RESOURCEFUL
GOOD LISTENER
SALESMAN
LOTS OF COMMON SENSE
HYGIENIC & WELL-GROOMED
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JOB DESCRIPTION OF A WAITER/FOOD ATTENDANT

Basic Function; Takes and serves food and beverage order according to
prescribed standards of service.

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 companys
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.
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Look after the necessary preparations before the start of operations

a) 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 restaurants 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 cashier
Performs side duties and other assignment given by his superior.

MANPOWER REQUIREMENTS

SERVICE EQUIPMENT

(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.

CHINAWARES
SILVERWARES
HOLLOWARES
GLASSWARES
OPERATING EQUIPMENT

SILVERWARES

CHINAWARES

SHOW PLATE (11-12)

DINNER PLATE (11)
FISH PLATE (9)
SALAD PLATE & SALAD BOWL (88.5)
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

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

GLASSWARES

SUPREME BOWL
SOUP TUREEN
WOODEN OR CRYSTAL SALAD BOWL
SAUCE BOAT
CHAFING DISH
SUGAR & CREAMER BOWL
BREAD BASKET

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

EQUIPMENT HANDLING

OTHERS:
- Stackable Chairs &
Tables
- Mirror Platters
- Rostrum
- Straw Dispenser
- Food Cover
- Table Number
- Menu Cards / Bill Folder
- Candelabra

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.
2.
3.
4.
5.
6.

BUSSING & CLEARING THE TABLE

COMPLETENESS
CLEANLINESS & CONDITION OF EQUIPMENT
BALANCE & UNIFORMITY
ORDER
EYE APPEAL
TIMELINESS

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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MENU MERCHANDISING

When bussing, follow the standard procedure the 3 Ss

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.

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

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.
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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
CANAP one of the many varieties
of appetizers, Usually spread on
bread, toast or crackers.

Other commonly used terms in the Dining

MINESTRONE thickened vegetable

soup, often with lentils or beans
DEMI GLACE a basic sauce from
enriched beef stock.
BCHAMEL 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.

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

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In the restaurant, we sell not only food and

beverage but also . . . .

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
customers needs and expectation. Otherwise, we
lose them in favor of other restaurants or dining
establishments.

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S E R V I C E,

S E RV I C E

&
S E RV I C E ! ! !
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QUALITIES OF A SERVICE
STAFF TO ENSURE
GUEST SATISFACTION

FOUR TYPES OF SERVICE

FREEZER TYPE
FACTORY TYPE

FRIENDLY ZOO

QUALITY CUSTOMER
SERVICE

WE DONT CARE
YOU ARE A NUMBER. WE
ARE HERE TO PROCESS
YOU
WE ARE TRYING HARD,
BUT WE DONT REALLY
KNOW WHAT WERE
DOING
WE CARE, AND WE
DELIVER

1. Quality of Service
2. Efficiency of Service Staff
3. Warmth & Courtesy of Service
Staff
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ENDING CONVERSATION

ANSWERING A CALL

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6.1 Thank the Guest

6.2 Mention name, if known
6.3 Bid farewell pleasantries.

1.1 GREET THE CALLER

1.2 IDENTIFY COMPANYS NAME
1.3 IDENTIFY YOUR NAME
1.4 OFFER ASSISTANCE

Standard Phraseology; Thank you for calling

Standard Phraseology: Good

____Hotel (or Dept.Outlet) Ms./Mr.

____Have a pleasant day, Goodbye!.

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

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Ready YOUR
Telephone Directory!

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

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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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.

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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 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.

Handling Guest Complaints

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When complaints are properly

handled;

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Handling Complaints

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.

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 restaurants 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.

How to deal with different

TYPES
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 its
near closing time. Endeavor to provide good
service without making her feel that she is
being hurried.

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.

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. Dont 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.

A
BLESSED DAY
to

Everyone
and thank you for Attending Waitering/Service
Seminar Workshop

!!
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WELCOME

Basic BARTENDING
SEMINAR & Workshop

ORGANIZATIONAL CHART OF A BAR

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

Introduction to Bartending

BAR MANAGER

ASSITANT BAR MANAGER

OPENING CAPTAIN

CLOSING CAPTAIN

BARTENDER

BAR ATTENDANT

BAR ATTENDANT

BUSBOY

BUSBOY

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.

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.

General Supplies

Drink list
Cocktail coasters
Cocktail picks
Stirrer
Drinking straws

Matches / lighter
Cocktail napkins
(Cloth of Paper)
Wine list

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

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

BASIC PREPARATION FOR BAR SET-UP

Physical 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
outlets
Plants as well as the
boxes

Staff Inspection
Attendance and
punctuality
Uniform
Hygiene and Cleanliness
- clean fingernails
- well groomed
hair
-free from body odor
-Polished shoes

Ball pens
Lighter
Note pad
Other promo items with
basic details at least.

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

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
stewards garbage can.
Drawers, cabinets,
storeroom and refrigerators
locked.
Pipe-in music off
Lights off
Door locked
The outlet clear of
suspicious-looking objects.

BEVERAGE CLASIFICATION
Alcoholic / 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

3-5 % alco / volume
5-7 % alco / volume
8-12 % alco / volume
9-14% alco / volume
14-20 % alco/ volume
14-55 % alco/ volume
35 % average
40-45 % alco/ volume
up to 60-80 % alco/volume

Service Policies

Guidelines in Serving Beverages

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.

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 dont want their drinks to be touched in
any way.

Guidelines in Serving Beveragescont.

When CANNED or BOTTLED DRINK have been served and opened,
ask the guests 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 guests
drink, replace it without delay & without question and report the
incident to your supervisor or manager (later, better preserved)
Dont 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.

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 Gilbeys
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.

Guidelines in Serving Beveragescont.

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
Remember your guests 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.

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.

FOOD

Curry
Duck
Fish
Game
Goose
Ham

IDEAL WINE ACCOMPANIMENT

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.

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

FOOD

Lamb
Shellfish
Turkey
Veal

Sweets
Appetizers

Beef

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.

IDEAL WINE
ACCOMPANIMENT
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.

Beverages On or Before and After Meals

CLASSIFICATION and DESCRIPTION of ALCOHOLIC

BEVERAGES

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

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.

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.

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.
Crme de menthe-a
peppermint 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.

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 %
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 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.

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.

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.

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.

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

Talking About WINE Taste

(useful terms)

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

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.

EVALUATION OF WINE
(the quality of wine is determined through its color,
appearance and odor.)

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.

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.

APPEARANCE
It is judge by looking at wine through the light, a brilliant
wines reflects light and also sparkles. Free from floating
particles.

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.

Table Wines
(Brut very dry / Extra Dry-off dry / Sec-medium sweet / Demi-Sec-quite/semisweet.)

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

10

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.

Present the bottle again while the host tastes it.

Confirm the hosts satisfaction**
Serve each guest, do not fill the glasses to much full for white
wine and 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 or less
wine 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.

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 hosts 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 ( red wine/ 1/8 white wine) into the hosts glass
for tasting.

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.

11

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

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.

Rock Glass
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.

- Highball Drinks
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

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.)

12

Blended Drinks

Recipes

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.

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

TIPS IN MIXING DRINKS GR

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.

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. Dont change the
technique otherwise you will spoil the drink.

13

TIPS IN MIXING DRINKS GR

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.

TIPS IN MIXING DRINKS GR

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.
Dont skimp on ice. Use cracked ice for shakers and
lots of ice cubes for highballs.

TIPS IN MIXING DRINKS GR

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.

TIPS IN MIXING DRINKS GR

Drinks are made of clear liquor such as gin vodka, dry
vermouth, etc, should be stirred. Drinks with hardto-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.

14

Standard Recipes for Gin Cocktail and Long

Drinks

Standard Recipes for Gin Cocktail and Long

Drinks

DRY MARTINI
1 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 jig. Dry Gin
jig. dry vermouth
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.

Standard Recipes for Gin Cocktail and Long

Drinks

MILLION DOLLAR
1 jig. Gin
jig. Simple syrup
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
jig. Sweet vermouth
jig. Campari
Lemon twist
Procedure: pour ingredients
in on old fashioned glass
with ice. Stir and serve with
a twist of lemon.

TOM COLLINS
1 jig gin
lemon juice
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
jig. Lemon juice
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.

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
calamansi stri thoroughly and
serve with stirrer.(shaker)

HARVEY WALLBANGER
1 jig. Vodka
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.

15

Vodka Cocktail and Long Drinks

VODKA MARTINI
1 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

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
jig. Calamansi
jig. Grenadine syrup
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.

DAIQUIRI
1 jig. Rum
jig. Lemon juice
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
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
jig. Dark rum.

WHISKEY DRINKS

MANHATTAN
1 jig. Bourbon
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.

16

WHISKEY DRINKS

JOHN COLLINS
1 jig. Bourbon
jig. Lemon juice
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
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

Miscellaneous Drinks

MARGARITA
1 jig. Tequila
jig. Triple sec.
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
jig. Kahlua
Procedure: pour ingredients
to old-fashioned glass with
ice. Stir.

GRASSHOPPER
1 jig. Green c. de menthe
1 jig. White C. de cacao
jig cream
Procedure: pour ingredients
into a cocktail shaker with
ice. Shake well and strain
into a pre-chilled
champagne glass.

ANGEL KISS
brown C. de cacao
1 pc. Red cherry
jig cream
Procedure: pour cream de
cacao into a cordial glass.
Pour cream slowly on top of
the drink. Garnish with red
cherry.

Non Alcoholic Drinks

SHIRLEY TEMPLE
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
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.

17

Congratulations..

Thank you for Joining

the BARTENDING
SEMINAR

18