BEVERAGE SERVICE POLICIES:

1. The bar captain or receptionist should stand by the entrance door to greet and usher
guests.
2. All drinks should be served from the bar tray.
3. Highball drinks should be served with stirrer.
4. Tidbits (peanut, chips, etc.) should accompany all drinks (if such is management policy).
5. Brandy and liqueurs should be served with ice water on the side.
6. Drinks with tonic water are to be served with a slice of lemon.
7. Beer, soft drinks and other bottled drinks should be poured in front of the guest.
8. Bartenders will directly serve guests seated on the bar stools.

BEVERAGE MERCHANDISING
TIPS ON BEVERAGE MERCHANDISING:
1. Remember your guests favorite drinks.

Offer to serve it when he comes. Say May I serve you a double shot of your favorite
Remy Martin, Atty. Cruz?

A mention of his favorite drink rings a bell in his ears. You can sound even sweeter by
mentioning his name and title. With this, hes likely to find your offer irresistible.
Catering to guests preference and making them sound familiar (by mentioning their
name) will enhance their sense of belonging and make them more at home with us.

2. While food sale is usually limited to one serving, beverage sales ca be pushed several
times until such time that the guest decides to leave the table. Once the glass is half-full.
Offer another round of drink.

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

4. Know and describe the special qualities of the drink when asked. For instance, you can
describe a peach daiquiri or perfect blend of light rum and the famous California sling
peaches.

5. Offer beverage to complement a food ordered. Know what wines/drinks will best serve
as complement to steaks, fish, sea foods, etc.
6. Offer aperitifs before the meal, red/white/rose wine as complement to main course and
cordials/liqueurs after the meal.

7. Use the right pronunciation when mentioning a drink.

8. When the item ordered is out of stock, offer substitute. Example: I am sorry, Sir, but
honestly VSOP is not available at the moment but we have Courvoisier which is as good
as Henessy.

9. When recommending items, choose the middle range of your prices. Never recommend
the most expensive nor the cheapest.

10. When the guest is thirsty (he just came from a warm temperature) offer long drinks or
beer.

11. Offer dry drinks to guests who are about to take their meals. Ex. Dry martini,
Manhattan, Gibson.

12. Offer sweet drinks to people who just had their meals. Ex. Brandy Alexander,
Grasshopper, Liqueurs, Brandy (even a dry drink in general) is often ordered after meals.

13. Offer drinks with bitters for guests who have upset stomach.

14. Offer hot drinks to guests who have colds. Ex. Hot buttered rum of a shot of brandy.

15. Bloody Mary is known to neutralize hangover.
TIPS IN COCKTAIL MIXING:
1. Use only ingredients of highest quality. Remember, a drink is not any better than its
poorest ingredients.

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

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


4. When it comes to mixing, some drinks are shaken with ice for plenty of dilution, or to
dissolve sugar and other heavy ingredients like egg white. Others are only stirred with
ice. Dont change the technique otherwise you will spoil the drink.

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

6. Simple syrup. To be prepared in advance get a container and fill it with sugar.
Remember the level of the sugar; pour boiling water until the syrup reaches the original
level of sugar while stirring it briskly.

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

8. Mixers. Mixers such as soda, water, tonic, ginger ale and fruit juice should be added to
the liquor rather than the other way around.

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

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

11. If recipe calls for an egg either the white or the gold, put the egg first. This way, you
will not spoil good spirit if the egg happens to be rottened.

12. The mixing can be done in a large glass a jug or a cocktail shaker.

13. Clear mixtures should be stirred. Cloudy ones should be shaken. Stirring means mixing a
drink with a long thin spoon by whirling it round until the ingredients are cold. Shaking
means, mixing the ingredients and ice in the shaker and shaking vigorously. When
quantities such as , 1/3, , 1/5 and so on, of a glass are given in the recipe, that means
, 1/3, of a cocktail glass which holds approximately 2 oz. of liquid.

14. When recipe talks of a dash, this means just a few spots.

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

16. Prepare fruit just before use, as far as practicable.

17. Add sparkling liquids last, as they retain life.

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

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

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

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

22. Never use stuffed olives for cocktails. Green olives go with martini, pearl onions with a
Gibson and cherries with Manhattan.

23. Always have all necessary ingredients and all bar supplies ready.
SERVING COCKTAILS:
1. Serve cocktails and any drink from a cocktail tray and always with a fresh cocktail
napkin.

2. Serve a cocktail from the right and place it in the center of the cover.
3. Hold tumblers by the base and cocktail glasses by the stem.

4. When the glass is almost empty, ask the guest if he likes to have another drink.

5. When serving cocktails, the server should never place his finger on the lip of the glass.

6. Empty cocktail glasses should be removed promptly.

7. Bottled beer should be served with a fresh chilled glass. The glass should always be filled
at the table.

8. The empty bottle should be removed as soon as possible and additional beer should be
served with a fresh chilled glass.
BAR SERVICE:
1. Bar Captain/Receptionist greets the guests and assists them in seating.

2. Bar Captain/Receptionist takes drink order.

3. Drink order written down on order slip/guest check.

4. Corresponding order slip detached and given to bartender; guest check given to cashier.

5. Bartender prepares the drink.

6. Drink order taken from the bar on a bar tray.

7. Drink served to the right of the guest, together with the bar tidbits.

8. Hors d oeuvres offered.

9. Hors d oeuvres order written down on guest check.

10. Corresponding order slip detached and taken to the kitchen.

11. Server returns to the bar and goes back to the kitchen when the food is ready.

12. Order slip is filled up for any additional order.

13. Attendant goes around the tables to take out empty bottles and glasses; changes dirty
ash trays.

14. Hors d oeuvres order is served when ready.

15. Check is closed and presented to guest upon request.

16. Attendant receives payment and turned over to cashier.
17. Attendant/Captain/Receptionist thanks the guest upon departure.