PREPARE AND SERVE COCKTAILS

PREPARE AND SERVE COCKTAILS
Unit Code: D1.HBS.CL5.06 Trainer welcomes trainees to class.

Prepare and serve cocktails
This unit comprises three Elements: Promote cocktails to customers Prepare cocktails Present cocktails Trainer advises trainees this Unit comprises three Elements, as listed on the slide explaining: • Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail • Trainees can obtain more detail from their Trainee Manual • At times the course presents advice and information about various protocols but where their workplace requirements differ to what is presented, the workplace practices and standards, as well as policies and procedures must be observed.

Assessment Assessment for this unit may include: Oral questions
Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Trainer advises trainees that assessment for this Unit may take several forms, all of which are aimed at verifying they have achieved competency for the Unit as required. Trainer indicates to trainees the methods of assessment that will be applied to them for this Unit.

Promote cocktails to customers
Performance Criteria for this Element are: Ensure service equipment is clean, operational & ready to use Ensure cocktail ingredients & accompaniments are prepared & ready for service (Continued) Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide.

Promote cocktails to customers
Use display materials to promote cocktails Offer customers recommendations or information about the range & style of cocktails available in a courteous fashion Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity – General Discussion Trainer leads a general class discussion on promoting cocktails by asking questions such as: What experience or knowledge do you have about cocktails and cocktail bars? What do you think is involved in promoting cocktails to customers? What role do you think a clean and prepared bar plays in promoting cocktails to customers? What do think might be involved in preparing a cocktail bar for service? What alcoholic ingredients are used to make cocktails? What non-alcoholic ingredients are used to make cocktails? What is meant by a ‘garnish’ and what are some examples? What cocktail names do you know, what is in them and how are they made? How might a venue or bar staff promote cocktails to their customers?

Ensure service equipment is clean, operational & ready to use
‘Food ‘ includes ‘beverages’ Safe food handling procedures also apply to beverages Clean = free from visible contamination, free from bacterial contamination & free from odour Items must be clean inside and out Trainer advises trainees it is a standard requirement across the industry that all items involved in the preparation and service of food and/or beverages are clean, operational and ready for use at the start of each service session highlighting the safe handling processes for food – and food items – must also apply to beverages (fruit juice, dairy products, other non-alcoholic drinks and alcoholic drinks) and drink-related items, utensils and equipment. Trainer defines ‘clean’ as: Free from visible contamination – dirt, lipstick, fruit juice residue, cream residue Free from bacterial contamination – washed with detergent and sanitised to remove pathogens Free from odour – to remove the smell of previous drinks (especially ouzo, Pernod, aniseed). Trainer stresses all items must be clean inside and out – clean inside for food safety reasons, and clean on the outside because customers will see the outside of items when they are standing at the bar and/or watching drinks being prepared.

To keep items clean you may need: A cleaning schedule Swabs Chemicals Tea towels Trainer explains to trainees that the following are useful in ensuring all equipment and glassware behind a cocktail bar is kept clean: Cleaning schedule – which indicates what is to be cleaned, the frequency with which it is to be cleaned, and how to clean it including the chemicals and cleaning items to be used Swabs – cloths used for wiping things down, and general cleaning purposes Chemicals – detergents and sanitisers complete with instructions and Material Safety Data Sheets Tea towels – used to dry cleaned items: it is standard practice that glassware is not wiped with tea towels. Class Activity – Handouts Trainer obtains the items listed below and distributes the same to trainees discussing their use as appropriate: Cleaning schedule – focussing on items found behind a cocktail bar Material Safety Data Sheet – for bar detergents and sanitiser.

Washing of glassware: Wash glasses after every use – no re-filling or re-use of used glasses Store glasses correctly Inspect glasses before use Trainer instructs trainees in order to achieve clean glasses, standard industry practice is to: Wash glasses after every use – by hand or in a glass washing machine, ensuring: Water used is minimum of 70˚C Appropriate detergent is used – diluted if required according to manufacturer’s instructions Store glasses correctly – clean glasses must be stored so they do not become re-contaminated Inspect glasses before use to check they are clean and suitable for use, and have not been chipped or cracked as part of the cleaning or storing processes. Class Activity – Demonstration and Practice Trainer demonstrates to trainees how to wash glasses using: Glass washing machine Glass brushes Five-brush glass cleaning unit attached to bottom of sink with suction cups Detergent. Trainer provides trainees with supervised practice opportunity.

Cocktail bar equipment includes: Cocktail shakers Hawthorn strainers Blenders (Continued) Trainer highlights to trainees that a cocktail bar will feature a wide range of equipment not found in most other bars: Cocktail shakers – standard and/or Boston shakers used to combine ingredients and mix when the ‘shaking’ method of producing cocktails is required Hawthorn strainer – a strainer used across the top of a bar glass to strain out ice, pips or fruit once a cocktail has been mixed Blender – an electric blender used to produce blended cocktails where, for example, fruit, ice or other ingredients need to be blended. Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Range of cocktail shakers Hawthorn strainer Blender.

Bar spoon Bar glass Tongs Jugs (Continued) Trainer continues to present cocktail bar equipment: Bar spoon – a long-handled spoon used to stir ingredients when making a cocktail in a bar glass Bar glass – a large, thick glass used as the base container for mixing stirred cocktails and half of the Boston shaker Tongs – used to pick up fruit or ice for placement into drinks Jugs – used to store and pour ingredients such as freshly squeezed juice, cream, milk and other liquids/beverages Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Bar spoon Bar glass Tongs Jugs.

Stirrers & swizzle sticks Pourers Measures Ice crushers (Continued) Trainer continues to present cocktail bar equipment: Stirrers and swizzle sticks – placed into cocktails as decorations and used by customers to stir their drinks Pourers – items inserted into the necks of bottles to enable more precise pouring of liquid from the bottles. Traditionally inserted into syrups and cordials, and spirits and liqueurs where free-pouring is used, and sometimes referred to as ‘speed pourers’ Measures – items used to measure the amount of alcohol dispensed from a bottle. Measures may be inserted into the top of a bottle and measure an exact volume of liquid (15mls, 30mls or 60mls) when the bottle is up-ended. ‘Egg cup’ measures may also be used and are quite popular. These are a two-ended measure staff filled from the neck of the bottle. These look very similar but they come in 30 ml/60 ml, and 15 ml/30 ml sizes: be careful not to over-pour or under-pour by mistake Ice crushers – used to crush ice. May be electrical or mechanical (hand operated). Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Stirrers and swizzle sticks Pourers Measures Ice crushers.

Scoops Glass chillers Zesters Peelers (Continued) Trainer continues to present cocktail bar equipment: Scoops – metal utensils used to scoop ice from ice machines. Glasses must never be used to scoop ice as they may break causing glass to become mingled with the ice Glass chillers – essential to ensure the glasses used for cocktails are cold when drinks are poured into them Zesters – used to remove the zest of fruit Peelers – used to remove peel from fruit so it can be used as a decoration. Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Scoops Glass chillers Zesters Peelers.

Juicers Knives & chopping boards Ice shavers (Continued) Trainer continues to present cocktail bar equipment: Juicers – may be hand-held utensil or an electrically-operated machine to remove juice from, for example, lemons, oranges and limes Knives and chopping boards – used to slice fruit for cocktails and in preparation for making juices Ice shavers – used to shave ice: not all venues will have an ice shaver. Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Juicers Knives and chopping boards Ice shavers

Bar towels Toothpicks Cocktail lists, menus or boards. Trainer continues to present cocktail bar equipment: Bar towels – used to decorate the bar counter and help keep it clean and dry Toothpicks – used when creating certain garnishes to keep the garnish together Cocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails available and usually also describes the ingredients (or the colour, aroma and/or texture of the drink) as well as listing the price. Some lists also mention size of the glass and alcohol strength. A range of cocktail glassware. This will be presented later and their possible uses explained at that point. Class Activity – Presentation and/or Demonstration Trainer shows trainees an example of the following items, explaining and/or demonstrating how each is used: Bar towels Toothpicks Cocktail list or menus.

Standards for glassware: Clean Not chipped Not cracked Appropriate to the cocktail being served Fresh glass for each drink Stored to protect against contamination Trainer highlights to trainees the basic service standards applying to the use of glassware in cocktail service: Do a visual inspection to ensure they are: Clean Not chipped Not cracked Use the appropriate glass for the cocktail – as indicated by tradition or recipe Fresh glass for each drink – no re-use of already used glasses Stored to protect against contamination – such as dust and flies.

Check equipment before trade: A visual inspection A test run of items Trainer suggests to trainees that they should check operational readiness of all cocktail equipment before trade starts by: A visual inspection to ensure: The item is present and has not been borrowed (and not returned) by another department All parts of the item are present and there are no missing bits The item is clean and looks clean (inside and out) A test run of the item to: Check it runs/operates as intended and performs all the required tasks Ensure there are no noises which might indicate a possible performance problem or need for service and/or replacement.

Also check: Sufficient items are available for the upcoming session Items required for Specials are available All required items are located where they should be Trainer explains to trainees that they must check all items are ready to use highlighting standard requirements in this respect are: Check ‘sufficient’ items are available based on expected trade levels Ensure ‘required’ items are available as determined by cocktails and Specials for the service session. For example, if a pineapple-based cocktail is being offered there may be a need for two dozen pineapples to be hollowed out and used as the ‘glasses’ for those cocktails Place items in their designated location at the service station to optimise work flow.

Ensure ingredients & accompaniments are prepared & ready for use
Cocktail = a drink combining ingredients such as: Spirits Liqueurs Milk or cream Fruit &/or fruit juice Ice Trainer defines a ‘cocktail’ for trainees as: A cocktail is an alcoholic drink made by combining ingredients which may include spirits, liqueurs, milk, cream, fruit and fruit juice and ice. Small amounts of other ingredients may be added such as Tabasco or Worcestershire sauce, cordials, aerated waters and bitters.

Ice used in the preparation of cocktails may be: Cubed ice Shaved ice Cracked ice Trainer indicates to trainees that an important part of preparing a cocktail work station to prepare and serve drinks is to ensure the necessary ingredients are available and ready to use, highlighting that a standard requirement for any cocktail bar is to ensure there is a plentiful supply of ice because nearly all cocktails require ice to be used in the mixing process: Cubed ice – in a wide variety of shapes and sizes Shaved ice – for use in frappés Cracked ice – also known as crushed ice.

Preparing ice: Obtaining ice Crushing or shaving ice Placing into appropriate container/ice bucket/ice well Obtaining scoop or ice tongs Covering ice Trainer instructs trainees that preparing ice for service can include: Obtaining sufficient ice from venue ice machines (or ice storage areas) and storing it in designated ice buckets or similar behind the bar at the work station Crushing block ice or ice cubes by hand or by using a machine Placing ice into an appropriate container under refrigeration to prevent it melting (or limit the amount of melting) Obtaining a scoop or tongs to dispense the ice as required Covering the ice to prevent contamination and help maintain temperature. Class Activity – Demonstration and Practice Trainer demonstrates to trainees how to prepare ice: Crushing ice Shaving ice Readying ice for service – placing into appropriate container and covering. Trainer provides trainees with supervised practice opportunity.

Condiments used in cocktail mixing may include: Salt & pepper Celery salt Mint leaves Nutmeg Cinnamon sticks Trainer explains there is also a need to make sure condiments as appropriate to the cocktail list are ready and available: Salt and pepper – for Bloody Mary Celery salt – for Bloody Mary Mint leaves – for Juleps Nutmeg – for dusting Brandy Alexander Cinnamon – sticks are used in Gluewein. Class Activity – Presentation Trainer shows trainees examples of the following as they are provided for behind a cocktail bar: Salt and pepper Celery salt Mint leaves Nutmeg Cinnamon.

‘Bitters’ are also used in cocktail bars: Angostura bitters Orange, lemon & peach bitters Underberg bitters. Trainer identifies a limited number of ‘bitters’ are used in cocktails, or served in cocktail bars: Angostura bitters – probably the best known bitters in the world. It is alcoholic (44.7% alc/vol) but the very small amount (a few drops at a time) used means many treat it as being non-alcoholic. Used for a variety of drinks such as Pink Gin and the original Singapore Sling. Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails featuring these fruits Underberg bitters – a proprietary brand digestif, commonly served on its own as a restorative drink. Class Activity 1 – Presentation Trainer shows trainees a sample of the following bitters and encourages them to look at, smell and taste them: Angostura bitters Orange bitters, lemon bitters, peach bitters Underberg bitters. Class Activity 2 – Internet research Trainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links: . Trainer debriefs with trainees to ensure they have captured all relevant information.

‘Sauces’ involved in cocktail making: Tabasco Worcestershire sauce Cocktail sauce is not used in cocktail mixing! Trainer states to trainees that a small but important range of proprietary brand sauces are essential behind any good cocktail bar: Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery) cocktails are produced (such as Southern Comfort Fiery Pepper and Bowsers Breath), and many ‘Bloody’ cocktails Worcestershire Sauce – used for Bloody Mary, Caesar, Mickey Mouse and Virgin cocktail. Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a sauce or dressing for seafood. Class Activity 1 – Presentation Trainer shows trainees a sample of the following bitters and encourages them to look at, smell and taste them: Tabasco sauce Worcestershire sauce. Class Activity 2 – Internet research Trainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links: Trainer debriefs with trainees to ensure they have captured all relevant information.

Preparing cordials & juices: Ensure clean bottles/containers Ensure sufficient volumes All required types are available Juices may need to be squeezed daily Trainer explains to trainees that cordials are non-alcoholic beverages used to provide colour and flavour to cocktails, highlighting that only a small amount of cordials are used for each drink. Trainer also explains fruit juices are liquids obtained from pressing/juicing fruit. Trainer further explains cordials are popular in the production of mocktails and are bought by the venue as proprietary brands and are ready-to-use: all trainees have to do is pour them. Preparing cordials involves: Making sure the bottles are clean and presentable Ensuring you have sufficient for expected trade Checking you have the types required for the cocktails being offered. Some juices are ‘squeezed’ fresh on the day they are required, and some may be purchased in canned or bottled form. Class Activity 1 – Demonstration and and Practice Trainer demonstrates to trainees how to juice fruit: Using hand-operated juicer Using electric juicer Trainer provides trainees with supervised practice opportunity. Class Activity – General Questions and Presentation Trainer asks trainees to identify cordials that may be used in cocktail mixing, telling them to record the cordials mentioned. Trainer should provide an example of each cordial for trainees to view, smell and taste. Answers: Cordial types include: Lime juice – for Lemon, Lime and Bitters Grenadine – a deep-red cordial made from pomegranates. Only a small amount is used for each cocktail. It is used in cocktails such as Tequila Sunrise. Cloves Peppermint Pineapple juice Orange juice Lemon juice Tomato juice.

Dairy products used in cocktails may include: Milk Cream Yoghurt Trainer states to trainees that various cocktails require the use of dairy products as follows: Milk – this is cold, full cream milk (unless specific recipes stipulate another form of milk). Used in White Russian (one version), Golden Cadillac and Kahlua and milk Cream – thickened cream, used in Golden Dream, Pina Colada and Brandy Alexander Yoghurt – not popular but used in some fruit-based cocktails, mocktails and always available as an ingredient for innovative, new cocktails.

Preparing dairy products: Required products are available Sufficient volume of each item is obtained Check use-by dates All items are refrigerated Trainer tells trainees preparing dairy products for use in cocktail mixing involves: Making sure the right products are available – according to advertised cocktails and Specials Ensuring there is sufficient quantity – top cater for expected levels of trade to ensure continuity of service Verifying the items are within their ‘use-by’ date – to ensure product quality and safe food Making sure they are refrigerated – at or below 5˚C.

Alcoholic ingredients for cocktails: Liqueurs Spirits Wine Trainer identifies for trainees that the alcoholic ingredients used in cocktails are: Liqueurs Spirits Wine. Trainer advises trainees that all these will be discussed in more detail in following slides.

Liqueurs: Used for colour & flavour May be ‘generic’ or ‘proprietary’ ‘Generic’ = a general style: e.g. Crème de menthe ‘Proprietary’ = made only by one company: e.g. Galliano Trainer introduces ‘liqueurs’ to trainees explaining: Liqueurs are used in cocktails as a base ingredient and/or to add colour and flavour Liqueurs are divided into ‘generic’ and ‘proprietary’: Generic liqueurs A generic liqueur is made to a style (such as crème de menthe, advocaat or parfait amour) and can be made by a number of different manufacturers (such as Marie Brizard, Bols and VOK). Proprietary liqueurs Proprietary liqueurs are made by one specific company, and cannot be made by any other company. Class Activity 1 – General Question and Presentation Trainer asks trainees to identify generic and proprietary liqueurs that may be used in cocktail mixing telling them to record the examples mentioned. Trainer should provide an example of each liqueur for trainees to view, smell and taste. Answers: Generic liqueurs include: Advocaat; Amoretto; Anisette; Cherry brandy; Crème de bananas; Crème de cacao (dark and clear); Crème de cassis; Crème de menthe; Crème de noyaux; Parfait amour. Proprietary liqueurs include: Baileys Irish Cream; Chambord; Chartreuse – green and yellow; Cointreau; DOM Benedictine; Drambuie; Frangelico; Galliano; Grand Marnier; Jägermeister; Kahlua; Keuck; Midori; Mozart – Black Chocolate and White Chocolate; Pernod; Tia Maria. Class Activity 2 – Internet Research Trainer provides computers and Internet access to trainees and asks them to visit the following sites, read the information provided, take notes and follow appropriate links: Trainer debriefs with trainees to ensure they have captured all relevant information.

Spirits = a distilled alcoholic beverage made from grain, fruit or vegetable: Quality may vary based on price & quality indicators (stars or label colour) Alcoholic strength can vary between brands Options are available with (some) clear spirits – vodka, gin, white rum Trainer explains to trainees that spirits are a distilled alcoholic beverage made from a base of grain, fruit or vegetable, indicating they form the basis of many cocktails and have various qualities commonly linked to price: Quality indicators – such as ‘Number of stars’, ‘amount of time in wood/aged’, or ‘red label’ and ‘black label’ Alcoholic strength – with options including under-proof or over-proof Flavours – gins and vodkas may have a range of fruit-based flavour options available. Class Activity 1 – General Question and Presentation Trainer asks trainees to identify spirits used in cocktail mixing telling them to record the examples mentioned. Trainer should provide an example of each spirit (and variation) for trainees to view, smell and taste. Answers: Sprits include: Gin; Vodka; Rum – dark and white/clear, as well as gold; Brandy; Scotch; Irish whisky; Bourbon; Tequila; Cognac; Southern Comfort; Ouzo. Class Activity 2 – Internet Research Trainer provides computers and Internet access to trainees and asks them to visit sites providing information on spirits, read the information provided, take notes and follow appropriate links: Trainer debriefs with trainees to ensure they have captured all relevant information.

Wines used in cocktail mixing: Red wine – still, table wine White wine – still, table wine Sparkling wine Trainer advises trainees that for making cocktails there will be little need for wine but the following can be required: Red table wine – for making Sangria, Glogg and some Punches Still, white wine – for making Spritzers, White Wine Sangria and some Punches Sparkling wine – for making Buck’s Fizz, Black Velvet and Blushing Bride. Class Activity – Presentation Trainer shows trainees a sample of the following wines and encourages them to look at, smell and taste them: Red wine White wine Sparkling wine.

Preparing liquor for cocktails: All types & brands required are available Sufficient amounts are available Bottles look presentable White wine is refrigerated Trainer states to trainees to prepare alcoholic ingredients for cocktails they should refer to the cocktails being offered on cocktail lists and Specials and check: All necessary types and brands are available – as indicated by the cocktails being advertised/promoted Sufficient quantities of each type and brand are available – to ensure the bar does not run out during service Bottles look clean and presentable – enhancing the required image of the bar/venue, and meeting customer expectations White wine is refrigerated – still and sparkling.

‘Accompaniments’ for cocktails = garnishes & decorations. Garnishes: Are food-based Most common & obvious accompaniment Stipulated by recipes Keep them simple – do not over-use Handle carefully Trainer states to trainees that most cocktails will require an ‘accompaniment’ of some sort explaining these refer to ‘garnishes’ and ‘decorations’ and highlighting that garnishes are the most obvious and common accompaniment for cocktails: Garnishes are food-based – as opposed to decorations which are made from paper, wood and/or plastic. Most recipes stipulate a specific garnish for the drink – in some cases changing just the garnish can change the name of the cocktail. For example, a dry martini garnished with a cocktail onion instead of an olive or twist of lemon is called a ‘Boston’. It is important to keep garnishes simple. Using ‘too many/much’ in the way of garnishes can spoil the presentation of the drink, and detract from the other appealing features of the finished product. Garnishes can be costly so they should be used, handled and stored with this in mind. Class Activity – General Questions and Presentation Trainer asks trainees to identify items used as garnishes for cocktails telling them to record the examples mentioned. Trainer should provide an example of each garnish for trainees to view. Answers: Garnish items include: Citrus slices – half and full: full slices are also known as ‘citrus wheels’ Maraschino cherries – speared on to either one or two toothpicks Olives – speared on a toothpick, traditional with a dry martini Pineapple, and citrus wedges – pineapple done like this is also called ‘pineapple spears’. Pineapples may also be hollowed out and used as the ‘glass’ for some cocktails Citrus twists – the twisted zest of citrus fruits Celery rib – used traditionally for a Bloody Mary Sprigs of fresh herbs – rosemary, thyme and mint are common Kiwi fruit – half or full slices Chocolate powder – sprinkled on top of the finished drink Whole strawberries – or sliced strawberries (sometimes chocolate-dipped) Nutmeg – sprinkled on top of finished drink A range of other products can be added to more modern cocktails – coffee beans, liquorice sticks, jelly beans, jelly babies.

Edible flowers can be used in cocktails: Some venues ban them May be floated on top of the drink May be frozen into ice cubes Trainer highlights to trainees that flowers are sometimes used as garnishes: Some venues ban their use in case a poisonous type is accidentally used May be used as heads floating in drinks and added to the finished product May be frozen in an ice block with the ice block used in the drink to help chill the drink and serve as an aid to presentation. Class Exercise – General Questions and Presentation Trainer asks trainees to identify edible flowers that could be used as a garnish for cocktails telling them to record the examples mentioned. Trainer should provide an example of flowers used as a garnish: Floating on top of a drink Frozen into an ice cube. Possible answers: Nasturtiums; Marigold; Borage; Ranunculus; Dandelion; Primrose; Violets; Rose; Crystallised poppies.

‘Decorations’ are non-food-based accompaniments: Commercially available, and include: Paper parasols/umbrellas Plastic animals Mermaids (Continued) Trainer reminds trainees ‘decorations’ are accompaniments for cocktails identifying they are not food-based (that is, they are inedible): They are commercially available and cost money so must be used only as directed by house recipes, and not given away or over-used Paper parasols – stuck into a wedge of fruit Plastic animals – hung off the side of the glass: dolphins, giraffes, elephants, monkeys, burros Mermaids (plastic) – also hung from side of glass.

Pickaxes Doilies Swizzle sticks Sparklers Straws – long, short, ‘flexible’ Trainer continues to present items that can be used to decorate cocktails: Pickaxes – can be used to hang cherries on to side of glass Doilies – sometimes placed under drinks Swizzle sticks – placed into a cocktail for the customer to stir the drink if they choose Sparklers – to add a fiery dimension to cocktails and popular for use at celebrations Straws – placed into the cocktail and should be the right size: flexible long straws are commonly used in tall cocktails, and other alternatives include normal full-length straws, and half-straws. Class Activity – Presentation Trainer prepares and presents the following cocktail decorations showing trainees how they are used to enhance the presentation of cocktails when served: Paper parasols Plastic animals Mermaids Pickaxes Doilies Swizzle sticks Sparklers Straws – short, long and bent.

When making garnishes: Use clean preparation surfaces Prepare ‘sufficient’ Store under refrigeration (Continued) Trainer presents to trainees important points to remember when making garnishes: Always use a clean surface when cutting garnishes to guard against food poisoning and prevent flavour and colour transfer Always have plenty of fresh garnishes prepared before service so time is not wasted during service preparing them Always store garnishes under refrigeration to help maintain their appearance.

Seal garnishes with lid or plastic film Do not re-use garnishes Do not eat the garnishes. Trainer continues to present to trainees important points to remember when making garnishes: At the end of trading, all garnish containers should be sealed with a lid or a good quality clear wrap to help preserve them Never re-use garnishes that come back from the table – it is illegal to do so Staff are not permitted to eat the garnishes or the raw material form which they are made.

Use display materials to promote cocktails
Tent cards Posters Coasters (Continued) Trainer advises trainees cocktails can be promoted using a variety of display materials: Tent cards These are small cards advertising and describing the cocktails available. They are folded in the centre to make them self-supporting They can be placed strategically around the bar to make customers aware of the products available Tent cards can also be placed on counters and tables Posters Posters can be framed or unframed and placed around the bar area or any other high-traffic area where potential customers may see them It is important posters are maintained and kept in good order as a shabby poster promoting a product can sometimes do the product more harm than good To be most effective these posters need to change regularly and feature different cocktails and/or a new theme every time Coasters Coasters are an effective way to promote cocktails. Place them on the bar, service counters and tables before a drink is placed down. The venue can create its own coasters, seek a joint partnership arrangement with a nominated spirit or liqueur company to produce them or ask suppliers to provide coasters that advertise a given product. Local businesses may also provide the venue with coasters using them as an advertising medium for their organisation on one side of the coaster, and as an advertisement for the venue or cocktails on the reverse side. It is an industry standard that ‘used’ coasters are never re-used as they look unclean. Class Activity 1 – Presentation Trainer obtains samples of tent cards, posters and coasters promoting cocktails and: Shares them with trainees Discusses their content Evaluates the effectiveness of each identifying how they may be improved. Class Activity 2 – Individual Exercise Trainer provides card, paper and other necessary materials (marking pens, paint) and: Identifies one cocktail for each trainee including ingredients and photograph Asks each trainee to produce a tent card and either a poster or coaster suitable for promoting the cocktail Conducts group evaluation of each promotional item to determine positive and negative aspects of each and provide constructive feedback to trainees.

Physical displays Cocktail lists Trainer continues to present to trainees ways in which cocktails may be promoted: Physical displays Physical displays can be a successful way of promoting cocktails, and often suppliers will provide displays that can either sit behind the bar, or are free-standing and suitable for use in public areas A commonly used display is the creation of a display table in a dining or bar environment to promote cocktails. The display should sit in a prominent location in the dining area (such as near the entrance) and may feature items such as: Bottles of spirits and liqueurs Cocktail making utensils – shakers, strainers, blow torch, bar spoons A selection of cocktail glasses Cocktail books and magazines Actual cocktails – in glasses, properly decorated and garnished. Cocktail lists In the same way a venue uses a wine list to promote its wines, a venue featuring cocktails can develop its own ‘Cocktail list’ These may be arranged by type of cocktail or base/type of ingredients Colour photographs show what the finished product looks like and certainly helps encourage people to buy Cocktail lists may be paper-based, electronic display boards or chalk boards. Class Activity 1 – Demonstration and and Practice Trainer demonstrates to trainees how to create a static display for cocktails on a specific theme: Using a table as the base Using items listed on the slide and other items as appropriate or available. Trainer then identifies a theme (colour, country, ingredient, style or other) for each trainee and provides trainees with items and supervised practice opportunity to create their own cocktail display. Class Activity 2 – Handouts Trainer obtains several cocktail lists from local venues and: Distributes them to trainees Discusses content, layout, format, prices and descriptions of drinks Asks for trainee comments on how they might change the sample lists to improve them.

Display materials may be: Produced in-house Bought in Given by manufacturers & suppliers Trainer explains to trainees display materials to promote cocktails can be: Produced in-house by the bar staff, marketing/sales staff or management Bought-in from professional businesses such as advertising, merchandising and promotional agencies or businesses Supplied free-of-charge by spirit and liqueur manufacturers and/or by the distributors.

Other ways to promote cocktails: Demonstrations: On a theme Scheduled & advertised Competitions: Involving a celebrity and the media Engaging customers Featuring a good prize Trainer advises trainees they may also consider conducting demonstrations and/or running competitions as ways of promoting cocktails and raising interest in them. Demonstrations Allows staff to showcase their talents Should be scheduled at ‘prime’ times – make public announcements in-house Should be advertised so people know about them Should focus on a theme – such as colour, an ingredient, a country, a style, a word or a concept Consider allowing customers who watch the demonstrations to taste the cocktails free-of-charge. Competitions Set some ‘rules’ for the competition, such as: Time allowed to mix the cocktail Equipment that can be used Spirits and liqueurs Presentation requirements Judging criteria. Promote the competition within the venue Extra interest can be generated by: Providing a worthwhile prize – accommodation at the venue, meals and beverages at a good prize Involving the media by inviting them to attend or by making a media person one of the judges Inviting a local personality, celebrity, or sports star to attend and watch, to participate and/or to judge.

Offer customers recommendations or information about cocktails
Verbally promote cocktails to customers: Observe all venue policies: Types of cocktails served Measurements Preparation/production methods Ingredients Presentation (Continued) Trainer informs trainees that providing customers with information about cocktails is a very effective way of promoting them advising any venue policies in this regard must be complied with and may relate to: The type of cocktails served. Some venues: Will only make what is on their cocktail list – and not make anything else even if specifically requested by a customer Do not offer mocktails Measurements. There may be a house rule about what constitutes a ‘nip’ of spirit or liqueur: a standard measure is 30ml. Care must be taken to ensure the promotion and service of cocktails does not breach Responsible Service of Alcohol (RSA) principles (see below) Methods of production/preparation to be used. Many establishments will not serve a blended cocktail (claiming it takes too long to make or clean), some will prohibit the use of a blow torch (for example, to light cocktails/alcohol) Ingredients – stating which brands of liquor should be used for certain cocktails/drinks. Most venues will use recognised brand names of spirits and liqueurs to make cocktails, and not use cheaper, lesser-known products as this can adversely impact the image of the product and the venue Presentation – there may be house rules on the garnishes and the decorations used.

Responsible service & promotion of cocktails Honesty Match recommendations to customer taste & preferences Ensure all policies are complied with at all times Trainer continues to provide trainees with advice regarding venue policies that may apply to the preparation and service of cocktails: Responsible service and promotion of cocktails, which may make statements regarding: ‘Responsible’ promotion as opposed a ‘sell at all costs’ approach No double shots to be served No extra liquor to be added to standard/listed cocktails A ban on the service of cocktails intended to be ‘swallowed’ in one hit – such as laybacks, shooters, slammers and test tubes. Honesty in descriptions of all cocktails being promoted Match what is offered to identified customer preferences where known or applicable. If you do not know their preferences then ask them

Be alert to opportunities to promote cocktails: Any time there is customer contact When guests are deciding what to drink When they ask for your suggestion Trainer explains to trainees opportunities to promote cocktails can occur: Where there is customer contact – at a table, at the bar, when taking function bookings and discussing food and beverage needs with the client. When guests are deciding what to drink and are uncertain about what to drink When they ask for your suggestion about what to drink.

Techniques when providing advice & recommendations: Describe the flavour Identify & describe other elements of the cocktail Present the cocktail list Show an example of the finished product Give a free taste if allowed Mention any applicable in-house promotions Trainer presents specific practical techniques to assist in promoting and selling cocktails: Describing the flavour of cocktails in real terms accurately reflecting the product/drink. This may include the use of descriptive words such as ‘fruity’, ‘nutty’,’ creamy’, or ‘chocolaty’ Identifying and describing the cocktail, by: The ingredients – by type and brand name, where appropriate: see recipes (below, this Section) and elsewhere in the notes The glass the cocktail is served in – by type, size, and shape The garnish – identifying what is used, how it is made and what it looks like The method of preparation – describing the way the drink is made The price – telling people how much it costs The alcoholic strength of the drink. This can be useful to those who want to monitor their alcohol intake The value-for-money represented by the drink – focussing on the unique nature of the drink, the outstanding taste, the total experience Showing the customer the cocktail list – and providing advice and direction. This is a good opportunity to ask the customer questions such as: “Do you prefer a fruit-based cocktail?” “Would you prefer a cocktail with cream?” “What is your favourite spirit?” Showing the customer a ‘finished product’ – a photograph or an actual sample of the cocktail Giving a free taste test. This must only be done where house rules allow it and is something not done on a regular basis for every customer who wants to know what a certain cocktail tastes like Encouraging customers to purchase cocktails through in-house promotions . This can be a great way to promote cocktails and may involve a discounted price for a limited time.

Product knowledge is vital when promoting cocktails. Cocktails may be based on: A dairy base A fruit or juice base A soft drink base Alcohol Trainer explains to trainees that a knowledge about cocktails is important when promoting cocktails, highlighting there are many styles of cocktails which can be made from a variety of bases including: A dairy base – milk, cream, yoghurt A juice or fruit base – orange juice, mango, pineapple, lemon juice, strawberries A soft drink base – such as cola, dry ginger, lemonade, grenadine A straight alcohol base – predominantly a sprit or a liqueur.

Colour is an important aspect of cocktails & can result from the addition of: Syrups Liqueurs Fruit juices Trainer provides more product knowledge about cocktails, stating a characteristic of many cocktails is their colour explaining colour can result from the addition of: Syrups – such as the red colour imparted by grenadine Liqueurs – such as the blue from Blue curacao, green from green crème de menthe Fruit juices – orange juice, tomato juice, pineapple juice, cranberry juice.

Methods of making or mixing cocktails: Shaken Blended Built-in-glass Stirred Layered Floating Trainer identifies to trainees that cocktails are specialty beverages and must be made in accordance with recipes approved by the venue (either from house recipes or from designated cocktail books) and can be made using six main methods : Shaken and strained Blended Built-in-glass Stirred Layered Floating.

Shaking cocktails: Add ingredients & ice to shaker Shake vigorously with flair Strain to remove ice Do not shake cocktails with aerated waters Trainer explains to trainees that making a cocktail using the ‘shaking’ method involves: Combining a number of ingredients in a cocktail shaker with loads of ice Shaking the cocktail shaker using short pump-like action with the shaker held at shoulder height, or in front; do not rock the drink to sleep Apply showmanship (flair) – it is a big part of cocktail making After the ingredients have been well shaken, the mixture is strained to separate the drink from the ice. The standard shaker comes with an in-built strainer whereas other shakers may require the use of a Hawthorn strainer. Never shake a cocktail with ‘aerated waters’ in them as they can cause the shaker to ‘explode’ sending liquid everywhere and making a large and embarrassing mess Examples of cocktails using this method of cocktail mixing are Whisky Sour, Margarita, French 74. Class Activity – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the shaking method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Blending cocktails: Place all ingredients into blender Select correct setting Ensure the top or lid is firmly on the blender Blend for the required amount of time according to the recipe or drink Trainer explains to trainees making a cocktail using the ‘blending’ method uses an electric blender to mix the ingredients, highlighting this method usually contains a ‘solid’ ingredient such as fruit pieces or ice cream: Place all the ingredients into the blender, ensure the lid is firmly in place, select correct setting and start the blender Every cocktail requires different amounts of blending, in order to achieve the right consistency in terms of presentation and texture for each drink. As an example, over-blended dairy-based cocktails may thicken too much, while a fruit-based cocktail with real fruit chunks will require more blending than a dairy-based drink. Examples of cocktails using this method are Bijou, Pina Colada, Fruit Daiquiri. Class Activity – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the blending method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Stirring cocktails: Uses a bar glass & bar spoon Add ice to bar glass Add ingredients Mix with bar spoon Strain liquid from ice using strainer Trainer explains to trainees that making a cocktail using the ‘stirring’ method involves: Using a bar glass (or the bottom half of a Boston/American shaker) and a long handled bar spoon, ingredients are gently stirred together with ice, to mix and chill the ingredients Strain into service glass to remove ice Stirring is the method used where the finished product needs to be clear. Examples of cocktails using this method are Martini, Vodkatini and Gimlet: James Bond has his martinis ‘shaken, not stirred’ but shaking martinis is not standard practice. Class Activity – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the stirring method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Built-in-glass cocktails: Select & check correct glass Add ice & ingredients – follow recipe Cocktail is served in the glass in which it was made Garnish & serve Trainer explains to trainees making a cocktail using the ‘built-in-glass’ method: This is where the cocktail is made in the glass it is to be served in. Select correct glass as indicated by recipe (check it is clean, not cracked/chipped) Add ice to the glass, then one-by-one add/measure the other ingredients as the recipe requires Most built cocktails are then garnished and served (many with a swizzle stick) Examples of cocktails using this method are Dirty Mother, Old fashioned, Freddy Fudpucker. Class Activity – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the built-in-glass method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Layered cocktails: Comprise liquor & non-alcoholic ingredients Aim is to create distinct layers of each individual ingredient Use a bar spoon to help layer each ingredient. Trainer explains to trainees making a cocktail using the ‘layered’ method: Made from spirits, liqueurs and cordials The aim of making a layered cocktail is to create a drink with a rainbow of colours where each individual ingredient is visible as a distinct layer and separate layer without any mixing of colours or ingredients. The specific gravity of the individual ingredients will determine which ingredient should go on top of other ingredients. Ingredients with greater density will support those with lower viscosity These drinks are intended to be sipped one layer at a time so the drinker enjoys the different taste sensations of each ingredient. It is helpful to layer drinks using a bar spoon when making them – place the bar spoon inside the glass and against one of the sides so that it will break the fall of the liquid as it is being poured into the glass. Pousse-cafés are classic examples of layered cocktails. The most common layered cocktail today is the shooter. Shooters are served in a liqueur glass and are usually downed in one gulp. Their consumption may be contrary to responsible service of alcohol guidelines. Class Activity 1 – Internet video Trainer arranges for class to watch the video listed below on the Internet and: Discusses the technique shown Recaps the method Shows the video a second time. Class Activity 2 – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the layered method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Making cocktails where ‘floating’ is required: Select & check glass Build cocktail in glass as required Pour cordial or liqueur slowly/gently on top of finished product to float it on the top Garnish Serve in the glass the cocktail was built or made in. Trainer explains to trainees that making a cocktail using the ‘floating’ method involves: Select and check the glass – clean, no chips or cracks Build the cocktail in a glass following the recipe – put ice in first, then the other ingredients Add liqueur or cordial to drink – follow recipe but 15mls is a guideline of quantity to use. Add the last ingredient slowly/carefully to ensure it floats ion top of the product in the glass Garnish and serve in the glass in which the cocktail was made. Harvey Wallbanger is perhaps the most well-known cocktail where floating is used. Class Activity – Demonstration Trainer shows trainees how to make a minimum of two cocktails using the floating method: Naming each cocktail Identifying the ingredients Explaining the mixing process step-by-step Allowing trainees to taste the finished product.

Cocktail recipes: Come in a variety of formats Should: Name the cocktail Identify & quantify the ingredients Describe the process & sequence of events Identify the glass, garnish & decoration to be used Trainer introduces trainees to cocktail recipes explaining: Recipes can be presented in a variety of formats – see following slides and Trainee Manual Recipes should: Name the cocktail – every cocktail will have an individual name Identify ingredients – by type or brand name and by quantity Describe how to make the drink – by providing direction in the correct sequence (this will also indicate the equipment required) Identify the glass type and/or size to be used to serve the drink Describe the garnish to be applied and any decorations required.

Name Ingredients Method Glass/Garnish Fluffy Duck 30 ml Advocaat 15 ml Cointreau 15 ml Vodka 30 ml Orange juice 15 ml Cream Top with Lemonade Build on ice Colada glass Freddy Fudpucker 10 ml Tequila Top with Orange juice 15 ml Galliano Highball Orange wheel B52 15 ml Bailey’s 10 ml Kahlua 10 ml Cointreau Layered Shot Trainer presents the above slide indicating this is one way in which cocktail recipes may be presented or written.

OLD FASHIONED 60ml premium bourbon 1 white sugar cube doused with Angostura bitters Dash soda water 1 orange peel METHOD: Crush sugar cube and soda water in serving glass Add several ice cubes and begin stirring Add 1 shot of bourbon and more ice, stirring constantly Add another shot of bourbon and more ice Stir until glass is full of ice, well chilled and partly diluted Squeeze an orange zest over the top GLASS: Old Fashioned GARNISH: Orange peel Trainer presents the above slide indicating this is another way in which cocktail recipes may be presented or written. Class Activity 1 – Presentation Trainer obtains a range of different cocktail recipe books and: Shares them with trainees Highlights the glossary terms in each book Identifies the way in which each book is presented with references to divisions in the books on the basis of ingredients, style, name and other factors as appropriate Draws attention to the index (or indices) in each book demonstrating how they can be used to identify cocktails. Class Activity 2 – Individual/small group Internet research Trainer provides Internet access to trainees and asks them to: Search the Internet for cocktail recipes List useful websites they visited Identify interesting information relating to cocktail mixing and presentation identified as part of the research process.

Summary – Element 1 When promoting cocktails to customers:
Prepare the bar/workstation for service – clean & check all equipment, utensils and glassware Make sure all required items are available – where required & in sufficient quantity Obtain & prepare ice (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 1 Check to ensure all ingredients are available as required; beverage & non-beverage products, alcoholic & non-alcoholic ingredients Check refrigeration units are working at 5˚C or less Clean & tidy the workstation to ensure compliance with hygiene requirements & public expectations (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 1 Prepare garnishes
Prepare display materials to promote cocktails – tent cards, posters, coasters, displays and cocktail lists & boards Use demonstrations & competitions to promote cocktails as appropriate & with management authorisation (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 1 Be proactive in making suggestions & recommendations to customers – be alert to opportunities to promote them & encourage their purchase Only provide free taste testing of cocktail in accordance with venue policies & protocols Comply with all venue policies when promoting cocktails (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 1 Learn all there is to know about cocktails – recipes, ingredients, styles, options Practice – sound knowledge about cocktails must involve practice in the making of them Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Prepare cocktails Performance Criteria for this Element are:
Select & use cocktail glassware & equipment in accordance with enterprise & industry standards Make cocktails correctly & efficiently in accordance with recipes Consider & evaluate new cocktail recipes & develop in accordance with enterprise policy Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity – Discussion Trainer asks trainees questions about the production of cocktails by asking questions such as: What experience have you had in relation to making cocktails? What cocktails have you made at work or at home? What cocktails have you seen made? What do you think are important aspects when making cocktails to sell to customers? How do you think the making of cocktails in a work environment might be different to making cocktails at home for family or friends? What is a ‘Fluffy Duck? What is a Dry Martini? How do you make a Grasshopper?

Select & use cocktail glassware & equipment as required
Glasses for cocktail use: Highball glass Martini glass Manhattan glass Old fashioned glass (Continued) Trainer advises trainees that the most effective preparation and presentation of cocktails requires the use of the correct equipment and glassware, reminding them cocktail recipes will indicate what needs to be used. Trainer presents to trainees a range of glassware commonly used when mixing cocktails as: Highball glass – a long, straight-sided glass holding 200 – 300 ml and used for cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. Also a popular glass for serving fruit juice, soft drink and long, mixed drinks Martini glass – the most well-known cocktail glass, featuring a classic V-shape (approximately 90 ml capacity) used for Martinis and other small volume cocktails Manhattan glass – a larger version (180 – 200 ml) of the Martini glass used by many as their generic cocktail glass Old fashioned glass – a squat glass (short and wide) of approximately 200 ml used for cocktails such as a Black Russian and a Godfather. Also commonly used to serve neat spirits, spirits served on-the-rocks, and short mixed drinks. Class Activity – Presentation Trainer shows trainees actual examples of the following glasses: Highball Martini glass Manhattan glass Old fashioned glass.

Colada glass Champagne flute Brandy balloon Test tube Liqueur glass Shot glass. Trainer continues to present cocktail mixing glassware to trainees: Colada glass – curvy glass of 300 – 400mls capacity used for cocktails such as Coladas, Fluffy Duck and Mai Tai. Champagne flute – a purpose-built glass used to serve Champagne and a range of Champagne cocktails. Capacity varies between 160 ml – 200mls. Brandy balloon – a short-stemmed, large-bowled glass used to serve straight Cognac as well as Brandy Blazers, White Russian and other cocktails. This style of glassware comes in a very wide selection of sizes from 200mls to 4 litres: the really large ones are used for display purposes, not for the presentation or service of drinks. Test tube – test tube-shaped glasses (holding approximately 60mls) commonly housed in a wooden or metal rack. Can be used as the glass for service of drinks, or (to enhance showmanship) as the vessel from which ingredients are poured into a glass when making a cocktail. Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol. Liqueur glass – a small glass (28 – 30mls) used to serve a straight liqueur or a liqueur with cream floated on top. Shot glass – small glass (45 – 60mls) used for Shooter recipes and for serving single shots. Some venues do not use these glasses as they believe they encourage irresponsible consumption of alcohol. Class Activity – Presentation Trainer shows trainees actual examples of the following glasses: Colada glass Champagne flute Brandy balloon Test tube Liqueur glass Shot glass.

Choice of glass for the service of a cocktail will be determined by: House policy/recipe Tradition. Trainer reinforces to trainees the choice of glass will be dictated by: House policy – such as the designated glass as listed in a house recipe. For example, the venue may use Manhattan glasses (or some other generic glass) for the majority of its cocktails. Tradition – certain cocktails are traditionally served in certain glasses: cocktail books and house recipes will specify what is required. For example, it is expected a Martini is always served in a Martini glass. Class Activity – Internet Research Trainer provides trainees with Internet access and asks them to visit the following sites, view content, follow appropriate links and taken notes as appropriate:

Standard shaker Boston shaker Hawthorn strainer Swizzle sticks Blender Ice crusher Bar glass Bar spoon Tongs Jugs Speed pourer Scoop Zester Peeler Juicer Toothpicks Egg cup measure Ice shaver Bar towels Trainer reminds cocktail mixing equipment includes the items listed on the slide explaining the use of each has already been explained. Trainer uses the above slide as the basis for the Class Activity – Quiz below. Class Activity 1 – Quiz Trainer presents an array of cocktail mixing equipment as listed on the slide and: Asks trainees to identify each item by name Asks trainees to explain what each item is used for. Class Activity 2 – Internet Research Trainer provides Internet access to trainees and asks them to: Visit the sites listed below View and take notes on the content Follow appropriate links Report back to the class on their findings.

Make cocktails correctly & efficiently in accordance with recipes
Cocktails will usually be made according to house recipes because: It provides detailed advice on how to make the cocktail It provides the basis for staff training/practice It ensures consistency of finished product It controls cost Trainer states to trainees cocktails should be made according to standard or house recipes as efficiently as possible ensuring there is no waste or spillage. The reasons for using standard or house recipes include: It instructs staff about how the drink is to be made and what to use. It contains: The actions required in making the cocktail and their sequence The ingredients required and the measurement or amount of each. In many cases the brand name of a product will be listed to provide additional specificity about the recipe The equipment to be used by name or type The glass the drink is to be served in by type and/or size It provides the basis for staff training – cocktail mixers can learn how to make the cocktails by following the house recipe It provides consistency of finished produce if the recipe is followed correctly. All drinks will look and taste the same It allows management to control costs. Venue management will determine their selling prices for cocktails based on the known cost price of the ingredients as stated in each recipe. Class Activity – Handout Trainer obtains (or develops) one or more house/standard cocktail recipe sheets and: Distributes them to trainees Discusses their contents with reference to the detail contained Highlights how easy it is for staff to follow them when making cocktails.

Where house recipes are provided: Every cocktail on the cocktail list should have a house or standard recipe developed for it They must be followed every time – no exceptions They must be kept clean Trainer notes to trainees where house recipes are provided: There should be a recipe for every cocktail listed on the cocktail list so staff know how make every cocktail offered for sale They must be followed every time a cocktail is made without exception. Note, however, you can double the amount of ingredients to make two cocktails at the same time. Be prepared to refer to the recipe if unsure. Keep the recipes sheets clean. Most pages of standard recipes are laminated to allow them to be wiped clean.

Guest-requested cocktails: Some venues will make them & some will not Venues feel they take too long to make & staff do not know what to charge If you cannot make what the guest requests: Explain house rules & apologise Offer an alternative Trainer instructs trainees regarding the making of cocktails in accordance with individual guest requests explaining Some venues will mix cocktails according to guest requests and some will not. Some venues will only offer what is on their cocktail list and refuse to make any other cocktails as a standard operating policy Venues who will not make guest-requested cocktails do so because: It takes too long for staff to determine what is required, and how to make it There is confusion over how much to charge. In order not to exploit the customer, and in order for the venue to show the profit it is entitled to. Where you work in a venue that refuses to make guest cocktails, the standard response to a request to do so is: Explain this is against house rules Apologise Offer a cocktail similar to the one requested in terms of one or more of the following: Primary/base ingredient General taste Style Volume.

Basic rules when making cocktails: Clean & prepare workstation before use Only use clean items Only use polished glasses Follow recipe (Continued) Trainer presents to trainees a range of industry-wide basic requirements when mixing cocktails: Workstation should be well prepared and presented. It must be clean and well-stocked with sufficient ingredients, glassware, equipment, decorations and garnishes to cope with expected trade Only clean equipment and utensils are to be used when mixing drinks. This often requires washing items in between uses Use only polished glasses. The glass the finished cocktail is poured into must be sparkling clean (and not chipped or cracked) Follow all recipes using standard measures: All ingredients must be poured to the correct level as indicated in the standard recipe. Guessing the volume of an ingredient (free-pouring) is not permitted in most cocktail bars Nominated brand names must be used as this has possible implications for altering taste, and impacting on profitability.

Add juices & carbonated beverages last to cocktails made in a glass: Add ice first Add spirits/liqueurs Add mixer Add garnish and/or decoration Serve (Continued) Trainer continues to present basic guidelines for the making of cocktails: Add juices and carbonated beverages last to cocktails being made in a glass. The standard process is: Add ice first using tongs or a spoon Add the spirit/s and/or liqueurs Add the mixer (fruit juice, milk, aerated waters) Add garnish and/or decoration Serve.

Always work above the shaker, blender or glass Do not over-mix dairy-based cocktails Strain unwanted items from shaker or bar glass using a strainer Do not over-garnish Make sure fruit used does not have pips (Continued) Trainer continues to present basic guidelines for the making of cocktails: Always work above the shaker, blender or glass – do not work in a situation where these items are above chest-height as: There is a need to be able to look into these items when using them If these items are ‘too high’, there is less control Never over-mix/blend dairy-based cocktails – time the process and/or observe the product continually Strain unwanted ingredients from the shaker or bar glass using a strainer – according to recipe/s. Standard requirements for shaken cocktails is that the ice and other ingredients are not served as part of the finished cocktail Do not over-garnish. Cocktails should not look like a fruit salad: follow house recipe Ensure fruit does not contain pips when used as a garnish. Take the pips out of all cut fruit using the point of a small knife.

Make multiple numbers of cocktails at once, rather than one at a time Use correct size straw Hold glasses near base or by the stem Trainer continues to present basic guidelines for the making of cocktails: When making more than one cocktail in a shaker or blender, pour the finished product so as to distribute the drink evenly by placing half the mixture into all the glasses first and then doing a second pass of all glasses topping them up Do not pour or fill Glass number 1, then pour or fill Glass number 2 Use the right size straw – short straws for short drinks (such as champagne saucers, old fashioned glasses and Manhattan glasses; use long straws for Highball glasses. Hold the drinking straws between the portion of the straw that will be inserted into the drink, and the part the customer will put in their mouth. This means you have to pay attention to how you grasp and handle straws Hold the glass near the base and/or around the stem when handling it. Do not touch the glass around the rim where the customers have to drink from.

Muddling = crushing/mashing ingredients together in a glass: Use a strong glass Use stainless steel muddler Ingredients = sugar, lemons, berries, herbs, fruit Add remaining recipe ingredients to muddle & shake, strain & serve Trainer introduces trainees to muddling explaining: Some cocktails require ‘muddling’ meaning there is a need to crush or mash ingredients together in a glass A strong glass must be used– an old fashioned glass due to its shape and size is acceptable: a bar glass could also be used. Muddling requires use of a stainless steel muddler [also known as a muddling stick] (not a glass one and not one that is covered or lacquered in any way) to mash the ingredients together Ingredients that may need to be muddled will be identified in the recipe. Various cocktails can require you to muddle sugar, lemons, strawberries, herbs, ginger, pineapple, limes, cucumber etc. When the muddling has been completed, the other ingredients are added to the muddled ingredients, the drink is shaken and then strained before service. Class Activity 1 – Internet Research Trainer provides trainees with Internet access and asks them to visit, view and take notes in relation to the following websites: Class Activity 2 – Demonstration and Practice Trainer demonstrates how to muddle ingredients for a nominated cocktail explaining the process as it is demonstrated and: Provides equipment and ingredients for trainees to practice muddling for a given cocktail recipe Provides feedback and constructive criticism as required.

Sugar syrup may be used instead of muddling sugar. Sugar syrup = Gomme syrup. Recipe options: House recipe 500mls of water to 500gms of sugar 1/3 boiling water to 2/3 sugar by volume Trainer explains to trainees that in many cases where the cocktail requires them to muddle sugar, a sugar syrup (also known as Gomme syrup) may be used instead: The recipe for sugar syrup can vary so find out what applies in workplace One option or recipe is 500mls of water and 500gms of sugar. Heat together in a pot, stirring to assist the dissolving of the sugar. Allow to reach the boil. Remove and allow to cool. Refrigerate, cover and store for later use. Another recipe for making sugar syrup is add boiling water (1/3 by volume) to sugar (2/3 by volume) – stir to dissolve sugar. Allow to cool. Refrigerate, cover and store for later use. Class Activity – Demonstration and practice Trainer assembles necessary equipment and ingredients to make sugar syrup and: Demonstrates how to make sugar syrup Provides opportunity for trainees to practice same Provides constructive comment and feedback.

Flairing = extreme showmanship in cocktail mixing: Also known as ‘flair bartending’ Some venues encourage it Some venues forbid it Regarded by many as a sport Trainer introduces trainees to the concept of flairing identifying: There is a divergence of attitudes from management towards flairing – some encourage it and some ban it It is considered by many as more of a sport than a viable approach to making and serving cocktails in a retail environment. Class Activity – Internet Research Trainer provides trainees with Internet access and asks them to visit the sites listed below, view material, follow appropriate links and take notes: .

Practice is essential to gaining competency in cocktail mixing: Practice preparing ingredients Practice mixing the drinks Practice serving them Trainer emphasises the need for trainees to practice cocktail mixing in order to become competent highlighting there is a need to practice: Preparing ingredients – such as muddling, making gomme syrup, cutting fruit, readying the workstation Mixing/making cocktails – using all the listed methods and a variety of different ingredients Serving cocktails – with correct garnishes and decorations. Class Activity 1 – Major Internet Research Trainer provides Internet access to trainees and asks them to visit the following sites, view the content, follow appropriate links and take notes: Class Activity 2 – Excursion Trainer arranges for trainees to visit a venue where there is a cocktail bar and: Talk to cocktail bar staff about their work View the operation of the bar View the cocktail list View the ways cocktails are displayed and promoted Discuss house policies and protocols relating to cocktail making and service.

There is a need to gain competency in: Shaking & straining cocktails Blending cocktails Building cocktail in the glass Stirring & straining cocktails Layering cocktails Floating liquids on top of cocktails Trainer explains to trainees they must learn the skills necessary to produce a variety of cocktails using all cocktail making styles: Shaken and strained Blended Built in the glass Stirred and strained Layered Floating liqueur or cordial on top of drink. Class Activity 1 – Demonstration Trainer demonstrates to trainees and explains the techniques involved in making one of each of the following types of cocktails: A shaken cocktail A blended cocktail A built in the glass cocktail A stirred cocktail A layered cocktail A cocktail where liqueur is floated on the surface. Class Activity 2 – Major Individual Practical Exercise Part A Trainer: Provides necessary equipment, glasses and ingredients for trainees Identifies two cocktails for each of the cocktail styles listed on the slide Asks trainees to produce and garnish the nominated cocktails Evaluates finished products and provides constructive feedback to trainees. Part B Asks trainees to nominate two cocktails for each of the cocktail styles listed on the slide

Consider, evaluate & develop new cocktail recipes
When inventing new cocktails: Obtain permission from management Set aside designated times for experiments Create a dedicated assortment of beverages & ingredients Be prepared to fine tune a recipe Trainers encourages trainees to create interest in cocktails and the venue where they work by developing new cocktail recipes. Some tips in relation to inventing new cocktails include: Obtain permission from management before starting experiments with expensive liquor Set aside designated times for experiments rather than trying to fit them into normal workplace duties Create a dedicated assortment of beverages and ingredients. This is used only for developing or testing new cocktails to avoid problems associated with determining the financial performance of the cocktail bar Be prepared to fine tune a recipe. A small variation to an existing recipe can result in the creation of a new cocktail. Fine tuning can relate to adding more or less of an ingredient, adding or removing an ingredient or swapping one ingredient for another.

To identify new recipes: Contact liquor suppliers or sales representatives Attend cocktail mixing competitions Visit retail liquor outlets Search the Internet Read industry magazines Run an in-house competition Read cocktail books Trainer informs trainees regarding ways to find new cocktail recipes: Contact liqueur suppliers or sales representatives and ask them what they have and what they have heard of. Many have useful websites and hard copy materials you can use Attend cocktail mixing competitions to see what they do. The idea is to learn from their creations and combinations, and from what they use Visit retail liquor outlets and become familiar with the promotions and new products available on the market. A new product might spark a thought about a new cocktail Get on the Internet and type ‘cocktail recipes’ in the search engine. There are hundreds, if not thousands, of cocktail recipes to be found in cyberspace Read industry magazines – b & c is a great resource Run an in-house competition between staff or involve customers. This is a good way of creating interest in cocktails and generating involvement of customers Read some of the hundreds of cocktail books available. Just changing or adding (or perhaps removing) one ingredient can create a new cocktail. See Recommended Reading at rear of Trainee Manual.

Consider venue policies when creating cocktails: Account for ingredients used Time must be approved by management Naming of the cocktail Ingredients used Selling prices Responsible service of alcohol Trainer presents examples of venue policies trainees may need to consider when creating new cocktails: There is usually a need to account for ingredients used as part of the development process. It is generally not acceptable to use spirits, liqueurs and other ingredients without advising management where and how those ingredients have been used. The use of ingredients in the development process will mean product is being used but no revenue is being generated as a result. Management need to know (and/or approve) this so they can make corresponding adjustments to their expectations of the financial performance of the cocktail bar. The time used to invent cocktails must be approved by management. If the venue is not prepared to pay your wages for the time involved in developing a new cocktail then this means you have to work on this for free. Many venues will provide a trade-off: they will pay for the ingredients providing you contribute your time free of charge. Naming of the cocktail. Most venues will need to approve the name given to a new cocktail to ensure it is ‘appropriate’, aligns with the image of the venue and does not give offence. Ingredients used. Some venues will require that the ingredients used in a cocktail must be available from nominated suppliers, or from the suppliers the venue already deals with. Selling prices. Some venues will require all new cocktails to be sold for (or under) a given price. This price will return an appropriate profit to the venue, and make the drink attractive for customers to buy. The point being there are rarely no limits about what can be used, and how much can be used, for new cocktail recipes. Responsible service of alcohol. The venue may limit the amount of alcohol that can be included in any single cocktail.

The following criteria also need to be applied when inventing &/or evaluating a cocktail: Eye appeal Texture Flavour Temperature Trainer advises trainees any new cocktail must also be developed and evaluated against the criteria of: Eye appeal – it must look good, appealing, attractive and (where applicable) align with the name of the cocktail Texture – it must have a good ‘in-mouth’ feel or sensation Flavour – it has to taste good and reflect the ingredients used and the name it is given Temperature – most cocktails must be very cold. Class Activity – Practical Individual Exercise Trainer provides necessary equipment, glassware and ingredients and asks trainees to: Create a new cocktail of a style of their choosing Name the cocktail Produce a recipe that would allow others to reproduce their creation Evaluate the cocktails produced by other trainees Provide constructive feedback on their evaluations to the group.

Summary – Element 2 When preparing cocktails:
Select & use correct glassware for the service of cocktails – the correct glass enhances presentation & can meet customer expectation Ensure all glasses used are inspected & checked before use – they must be clean, & not chipped or cracked (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 2 Use the correct equipment to make the cocktails – never substitute one item of equipment (or a utensil) for another: use what is required Follow house/standard recipes when making cocktails – where they exist Only make cocktails to meet individual guest requests if approved by management (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 2 Garnish & decorate cocktails in accordance with recipes – do not omit garnishes/decorations; do not over-garnish or decorate Be consistent – every cocktail of the same type must look & taste the same Be prepared to making multiple serves of the same cocktail at the one time – to provide consistency & save time (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 2 Practice – expertise can only be attained through practice Apply flair bartending skills only when competent to do so – and only when approved by management (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 2 Gain experience in cocktail mixing – by ‘surfing the net’, attending cocktail mixing competitions & reading relevant books and magazines Try inventing new cocktails – and evaluating them against appropriate criteria. Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Present cocktails Performance Criteria for this Element are:
Present cocktails attractively in a manner & timeframe that optimizes cocktail appearance, temperature & service quality Minimise wastage & spillage during service Trainer identifies for trainees the Performance Criteria for this Element, as listed on the slide. Class Activity – Discussion Trainer asks trainees questions regarding presentation of cocktails asking questions such as: What do you think constitutes ‘good’ presentation of a cocktail? What impact does the poor presentation of a cocktail make on the customers, and ultimately on the venue? What factors would you think need to be considered when striving to serve a cocktail in the required manner? How might wastage occur in the making and service of cocktails? What do you think might be house policy in response to a situation where a customer knocks over a freshly made cocktail and this is entirely their fault?

Present cocktails attractively & in an appropriate timeframe
Proper presentation & service of cocktails is vital: It is part of the total ‘cocktail experience’ Cocktails must be served very cold Cocktails must be checked before service Excellent customer service standards must apply Trainer stresses to trainees it is never enough to mix a cocktail correctly – it must also be presented correctly. The presentation of a cocktail is an integral part of the total ‘cocktail experience’. General requirements in this regard: Cocktails must be served very cold – cocktails therefore need to be served as soon as possible after they have been made and not allowed to sit and pick up ambient heat Every cocktail should be checked before service to ensure it looks the way it should look and is presentable. A quick visual inspection is all that is needed Excellent levels of service must accompany the delivery of a cocktail to the drinker. When a cocktail is served you should: Announce it – tell the customer the name of the cocktail so they know they are getting what they ordered Make a statement indicating you hope they enjoy their drink Smile – and apply positive customer service protocols.

Points to note: All cocktails should encourage others to order Cocktail must be colourful or the right colour Must be properly garnished & decorated No dribbles or drips Glass to be full but not over full Consistency across finished products Trainer expands on the need for cocktails to look attractive explaining important points to note: All cocktails served must optimise their appearance. Not only is this important for the person who is going to drink the cocktail but every cocktail should be an advertisement encouraging other customers to order the same thing The drink is colourful – or, at least, the correct colour. For example, using dark crème de cacao (rather than the correct ‘clear/white crème de cacao) in a Grasshopper will colour it too dark. Using clear/white crème de menthe will fail to give the required green colour It is properly garnished and decorated. The decoration, or garnish, adds the finishing touch to the majority of cocktails. Without a proper garnish the drink is not complete and can disappoint the drinker. The garnish for this drink must be the same for the same cocktail the last time it was made. There needs to be consistency with garnishes in the same way there is consistency with the drink itself. Beware the common problem of over-garnishing and finishing up with a glass that looks more like a fruit salad than a cocktail. There are no dribbles or drips running down the glass. Customers become quickly annoyed if their drink drips onto their shirt or tie. The glass must be full but not over-full There is consistency – this is critical. One Brandy Alexander must always look and taste the same as another. If there is an order for two blended or shaken cocktails, make them both together at the same time to ensure they both look and taste the same.

Appropriate glassware is used Glasses are clean Glasses are not chipped or cracked The correct straw is served, where appropriate Trainer continues to present to trainees points to note when presenting cocktails: Appropriate glassware is used and is used for every one of the same drinks. Check recipes (or ask management) to make sure the right glass is being used Glasses are clean. Glasses which have been used with dairy products or fruit juices are notoriously hard to clean. Always check for lipstick as this too is often difficult to remove Glasses are not chipped or cracked. Visually inspect every glass before using it The correct straw is served, where appropriate. Some cocktails will need a full straw, a bent straw or a half-straw/short (cocktail) straw.

Garnishes may include: Slice of orange or lemon Wedges & knots Lemon or orange wheel Olive or Maraschino cherry on a toothpick Twists Slice & cherry Trainer informs trainees there are a wide variety of garnishes available for adding to cocktails explaining some are traditional, and many are the result of personal preference: Slice of orange or lemon – full slice, half-slice and quarter-slice Wedges, twists and knots – of lime, lemon or orange Lemon or orange wheel – placed into drink, or cut and added to rim of glass Olive on a toothpick – and Maraschino cherry on a toothpick, or cut and added to rim of glass Twist of peel (orange and lemon) Slice and cherry – a slice of (for example) orange with a cherry attached by a toothpick: the slice is slightly bent to give the garnish a ‘sail’ effect. Class Activity – Internet Research Trainer provides Internet access for trainees and ask them to visit the following websites, view material, follow appropriate links and take notes:

Present cocktails attractively & in an appropriate time frame
Cocktail garnishes: Should use good quality fruit Must not be re-used May – or may not – be able to be stored for later use Trainer provides additional advice to trainees regarding cocktail garnishes: Should use only good quality fruit. There is no room for using tired, blemished or poor quality fruit Must not be re-used. If a customer does not eat their garnish it can never be used on another cocktail May not be able to be stored and used for the next day or next service session – check house policy in this regard. Garnishes can deteriorate when stored (even under refrigeration) and the use of a tired looking garnish can negatively impact on an otherwise magnificent cocktail. Always use common sense to determine what can and should not be used. Class Activity – Guest Speaker Trainer arranges for an experienced cocktail bar person to attend and: Demonstrate cocktail mixing techniques to trainees Demonstrate flair bartending techniques Demonstrate the preparation of a variety of garnishes for a range of cocktails Explain the use of glassware for different drinks Provide insight into how to develop a new cocktail Discuss the cocktail making role in a venue. Class Activity 2 – Demonstration and Practice Trainer shows trainees how to make a selection of cocktail garnishes including (but not necessarily limited to) the following: Slice of orange or lemon – full slice, half-slice and quarter-slice Wedges and knots – of lime, lemon or orange Lemon or orange wheel Olive on a toothpick – and Maraschino cherry on a toothpick Twist of peel (orange and lemon) Slice and cherry – a slice of (for example) orange with a cherry attached by a toothpick: the slice is slightly bent to give the garnish a ‘sail’ effect. Trainer provides necessary equipment, utensils and ingredients/raw materials for trainees and asks them to prepare at least one of each of the garnishes demonstrated by the trainer, providing constructive feedback on their practice and finished products.

Present cocktails attractively & in an appropriate time frame
‘Frosting’ = adding an ingredient to the rim of the glass before pouring the cocktail into the glass. This is done to: Enhance presentation Meet expectations Help create the final taste or experience of the cocktail. Trainer explains to trainees that some cocktails require them to ‘frost the rim of the glass’: This means adding an ingredient (salt, sugar, jelly crystals) to the rim of the glass before pouring the cocktail into the glass so as to: Enhance presentation – frosting adds another eye appeal dimension Meet customer expectations – customers expect certain cocktails to be frosted because that is an integral part of the drink. For example, salt frosting is a vital part of Margaritas Create the desired taste when the customer drinks their cocktail; the sugar on the rim of a Brandy Crusta provides part of the overall taste experience. Class Activity 1 – Internet Research Trainer provides Internet access for trainees and asks them to visit the following websites, view the material, follow appropriate links and take notes: Class Activity 2 – Demonstration and Practice Trainer provides necessary equipment, glassware, utensils and ingredients and: Demonstrates and explains two ways of frosting glasses Uses a variety of frosting ingredients on a range of glassware advising trainees of the cocktails these could be used for Provides trainees with opportunity to practice frosting glasses in accordance with a list of three different cocktails provided to each trainee Provides constructive feedback to trainees on their practice and their finished products.

Minimise wastage & spillage during service
Wastage & spillage must be minimised because: Wastage results in loss of product Spillage creates a mess Spillage adversely impacts on customer enjoyment Spillage wastes time Spillage of a customer’s drink means a replacement drink has to be mixed Trainer states to trainees that wastage and spillage during making and service of cocktails must be minimised because: Wastage results in loss of product. This adversely impacts on the financial performance of the cocktail bar Spillage creates a mess meaning the workstation looks untidy and often transfers this mess to other glasses, utensils and equipment Spillage adversely impacts on customer enjoyment as a spilled cocktail looks less appealing and may also cause drips to fall on to the drinker’s clothes when they raise the glass to drink from it Spillages waste time. If you spill a drink, time is lost cleaning it up. Spillage of a customer’s drink means a replacement drink has to be mixed causing loss of product, wasted time and decreased customer satisfaction with their cocktail experience.

Causes of wastage in cocktail making: An incorrect order is taken The wrong quantity of cocktails is made up Incorrect measures & ingredients are used Juice, dairy products & garnishes are not handled or stored correctly Staff are rushing Staff are not concentrating Trainer presents trainees with a list of possible causes of wastage in relation to cocktail making and service: An incorrect order is taken. Ensure certainty about the order for every cocktail order taken The wrong quantity of cocktails are made up. It is standard practice to make two or three of the same type of cocktails at the one time to ensure consistency of taste and appearance but if you make four cocktails and only three were ordered you have wasted the ingredients for one drink Incorrect measures and ingredients are used to make the cocktail. It should be standard procedure to measure the ingredients for every cocktail. Free-pouring may look ‘cool’ on films but it has the potential to waste products (through over-pouring) and often results in inconsistency in taste Products like juice, dairy products and garnishes are not handled and stored correctly. Poor or improper storage of perishable ingredients will result in these ingredients having to be disposed of, resulting in a total loss for these items Staff are rushing. When you rush you risk spilling alcohol, knocking things over, smashing bottles and other wasteful events Staff are not concentrating. You must provide excellent levels of customer service but you must nonetheless focus on what you are doing: mixing and serving cocktails.

Causes of spillage: There is a messy workstation Cocktail is knocked over by a customer Cocktail is not positioned level on a surface Cocktails are knocked over when being carried on trays Lid not on the blender when switched on Too much garnish on a glass Do not laugh if you spill or waste a drink! Trainer explains to trainees ‘spillage’ can occur as a result of: There is a messy workstation causing a drink or bottle to be accidentally knocked over. Clutter is a prime cause of workplace waste and spillage A cocktail is knocked over by a customer. Check house policy to determine if and when a customer is entitled to be supplied with a free, replacement cocktail if they knock theirs over A cocktail is not positioned level on a surface and it falls over Cocktails are knocked over when being carried on trays. Be very careful and watchful when carrying drinks to a customer or table The lid was not on the blender correctly when it was switched on and product has been thrown out of the blender causing both waste and a mess at the workstation Too much garnish on a glass resulting in the glass being top or side heavy making it topple over and spill.

When presenting cocktails: Check their appearance before serving – they must have eye appeal, no drips & be properly garnished and/or decorated Frost glasses as required – frosting is an integral aspect of presentation where it is traditional or part of the recipe (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 3 Verify glassware used to serve cocktails is safe & clean Serve quickly – cocktails are adversely impacted by delays in service, sometimes both in terms of appearance & taste Apply excellent levels of customer service when presenting cocktails (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 3 Practice garnishing & decorating cocktails – from a presentation perspective this is as important as mixing them Take care when making cocktails – avoid waste Take care when serving cocktails – to avoid spills (Continued) Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.

Summary – Element 3 Adhere to house policy when waste occurs – notify management and/or complete book or form to identify the waste Adhere to house policy when a drink is spilled – only provide a free replacement drink when policy dictates or allows Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Trainer thanks trainees for their attention and encourages them to apply course content as required in their workplace activities.

PREPARE AND SERVE COCKTAILS

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PREPARE AND SERVE COCKTAILS

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