BEVERAGE SERVICE BASICS
TYPES OF BEVERAGE SERVICE TABLE TEA COFFEE WATER CHAMPAGNE BAR PREMIUM STANDARD TIMING IS ESSENTIAL WITH TABLE BEVERAGE SERVICE. EXPLAIN WHY..
BAR SERVICE STANDARD BASIC ALCOHOL SODAS/JUICES/MIX GARNISHES PREMIUM VODKA BARS MARTINI BARS MOJITO BARS FLAMING DRINKS THEME DRINKS
BASIC BAR ITEMS/EQUIPMENT LIQUOR WINE/BEER JUICE/MIX SODA GARNISHES GLASSES TOOLS ICE
BAR SERVICE PAYMENT OPTIONS CASH BAR GUESTS PAY BAR FOR DRINKS (VOUCHERS) REDUCED INVENTORY TIP CUPS ARE CUSTOMARY OPEN BAR GUESTS BEVERAGES ARE PRE-PAID INCREASED INVENTORY TIP CUPS ARE TYPICALLY NOT PERMITTED CONSUMPTION CLIENT IS CHARGED BASED ON GUEST ORDERS BILL IS SETTLED AT THE CLOSING OF EVENT
PORTION CONTROL FIT BOTTLES WITH PROPER SPOUTS. USING PORTIONING TOOLS FOR ACCURACY TO RETAIN PROFIT SERVINGS WINE PORTION 4-5 OZ. SPIRITS 1.5 OZ.
ESTIMATING CONSUMPTION DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL BASIC RULES OF THUMB 2 DRINKS/HR MORE DRINKS AT AN OPEN BAR MORE IN WARMER MONTHS MORE DURING EVENING/WEEKEND EVENTS MORE AT SOCIAL VS. CORPORATE EVENTS MORE WITH FREE POUR VS. MEASURED POPULAR LIQUORS GIN, VODKA, SCOTCH RATIO: 1 BARTENDER FOR 50 GUESTS
INVENTORY CONTROL ALCOHOLIC BEVERAGES ARE THE MOST LUCRATIVE ITEM ON MENU USE CONTROL SYSTEM TO DETER THEFT USE A WORKSHEET WITH STARTING AND ENDING INVENTORIES/BOTTLE COUNTS RETAIN EMPTY BOTTLES CLIENT RECEIVES REMAINING BOTTLES OR IS CHARGED ACCORDINGLY
SET-UP COCKTAIL AREA MIXED DRINKS FOR GUESTS SERVICE BAR FOR SERVERS TO PICK UP DRINKS SERVICE AREA GLASSWARE, BEER, WINE, JUICES
THINGS TO KEEP IN MIND… LEGAL ISSUES-AGE. LIMIT FIRST IMPRESSIONS SUPPORT DISPLAYS CLEANLINESS CHILLING & PREP SERVING FUTURE CLIENTS WHAT ELSE WOULD YOU CONSIDER WHEN PLANNING BEVERAGE SERVICE?