Service

© 2010, Educational Institute

Chapter 3Chapter 3Beverage Service ResponsibilitiesBeverage Service Responsibilities

Managing Beverage Operations

Second Edition(346TXT or 346CIN)

Managing Beverage Operations

Second Edition(346TXT or 346CIN)

© 2010, Educational Institute 2

Competencies forCompetencies forBeverage Service ResponsibilitiesBeverage Service Responsibilities

1. Describe the duties of a beverage server.

2. Explain the role that a bartender plays at a beverage establishment.

3. Identify the rituals and procedures associated with the service of coffee, hot tea, beer, wine, and champagne.


Beverage Server Responsibilities Beverage Server Responsibilities

• Prepare for service• Greet guests• Take the order• Serve the order• Create a friendly atmosphere• Monitor alcohol consumption• Complete service• Help other staff members


Selling Techniques Selling Techniques

• Develop a selling attitude

• Be enthusiastic

• Make beverages sound appetizing

• Ask questions

• Suggest specific items

• Suggest personal favorites

(continued)


• Offer a choice

• Suggest the unusual

• Suggest foods and beverages that naturally go together

• Compliment guests’ choices

(continued)

Selling Techniques Selling Techniques


Checking Beverages Checking Beverages

• Is it the correct beverage?

• Is it in the correct glass?

• Is the garnish correct?

• Have special instructions been followed?

• Has anything spilled over the side?

• Should it have a chaser?


Beverage Trays Beverage Trays

• 12- to 14-inch beverage tray

• 27-inch oval restaurant serving tray


Maintaining Tables Maintaining Tables

• Changing ashtrays often

• Clearing items

• Keeping the bar and lounge area neat


Guest Check Settlement Guest Check Settlement

• Cash• Traveler’s check• Payment card• House accounts• City ledger accounts• Personal checks• Coupons, vouchers, or gift certificates • Transferring checks


Closing Duties Closing Duties

• Cleaning tables and chairs

• Taking soiled tableware to the dish room

• Emptying ashtrays and clearing them

• Cleaning out and storing ice buckets

• Cleaning service trays

• Storing food

(continued)


Closing DutiesClosing Duties

• Removing flowers from tables

• Cleaning the side station

• Vacuuming carpets

• Turning in guest checks

• Removing all trash and relining trash cans

(continued)


Bartender Responsibilities Bartender Responsibilities

• Monitor alcohol consumption

• Control alcohol risks

• Ensure drinks are prepared consistently and to standards

• Use bar equipment efficiently and safely

• Help control waste and cost

(continued)


Bartender ResponsibilitiesBartender Responsibilities

• Maintain bar sanitation

• Prepare drinks promptly

• Accommodate taste preferences

• Make drinks look attractive

• Promote the establishment’s facilities

(continued)


Key Control Key Control

• Follow procedures for signing keys in and out.

• Never leave keys in a door’s lock and never set them down.

• Keep keys with you or secured in a cash drawer at all times.

• Turn in any keys before leaving the establishment for any reason.

• Report lost keys immediately to manager-on-duty.


Drink Recipe Testing Drink Recipe Testing

• Create a recipe or select one from a published source.

• Several people prepare and test the drink.

• The bartender collects feedback about flavor, color, and strength.

• The recipe is adjusted based on feedback.

(continued)


Drink Recipe TestingDrink Recipe Testing

• Testing continues.

• Testers consider the difficulty of the recipe, how the guest will like it, potential service problems, and how many servings might be sold.

• Final adjustments are made.

(continued)


Recipe Conversion Recipe Conversion

• Count the number of guests ordering the drink

• Multiply the ingredients by the number of guests


Opening Bartender Sidework Opening Bartender Sidework

• Pick up, verify, and set up a cash bank

• Set up and lock the cash drawer

• Set up the point-of-sale equipment

• Set up guest checks

• Review the bar logbook

• Review the daily function sheet

(continued)


Opening Bartender SideworkOpening Bartender Sidework

• Pick up and transport liquor and food issues from the storerooms

• Store items• Prepare the bar area• Prepare mixes and garnishes• Prepare service areas• Complete other tasks according to the

opening duty checklist

(continued)


Bar Logbook Items Bar Logbook Items

• Service is cut off

• Dissatisfied guest is compensated

• Associate is harassed by a guest

• Something is spilled on a guest

• Accident or injury

• Sick guest

(continued)


Bar Logbook ItemsBar Logbook Items

• Theft

• Equipment breakdown

• Unfulfilled service request

• Unavailable food and beverages

• Foreign object found in a food or beverage item

(continued)


Common Speed Rail SetupCommon Speed Rail Setup

• Vodka

• Gin

• Rum

• Whiskey

• Scotch

• Bourbon

• Sweet vermouth

• Dry vermouth

• Brandy

• Grenadine

• Lime juice


Mixology Mixology

• Stirred drinks

• Shaken or blended drinks

• Frozen drinks

• Building drinks

• Layered drinks

• Coffee drinks


Clean Bartop and Clean Bartop and Lounge During Service Lounge During Service

• Remove glasses, napkins, food plates, and silverware

• Clear empty plates

• Pick up any popcorn or snacks on the floor

• Change ashtrays


Money Matters Money Matters

• Cash bank

• Deposit

• Cashier’s report

• Due back

• Credit card vouchers

• Charge tips

• Tips-paid-out voucher


Beverage Service Procedures Beverage Service Procedures

• Coffee

• Tea

• Beer

• Wine


Wine Service Wine Service

• Selecting wine

• Glassware

• Temperature

• Opening

• Pouring


GlasswareGlassware

• Stem

• Bowl

• Rim

• Size

• Cleanliness