Day One Theory- Bar

Question 1

3 basic attributes of a skilled bartender?

Answer 1

1. Maintain a high level of knowledge about all products on bar
2. Be a team player, assisting and improving the skills of your co-bartenders
3. Ensure cost, through waste management and stock control, at all times within your venue

Question 2

What is the 1% theory

Answer 2

The last 1% of the bottle represents cumulative economic value so it shouldn’t be thrown away

Question 3

11 practical rules for bartending

Answer 3

1. Work area clean and functioning
2. Guest areas clean and neat
3. Always use best possible ingredients - fresh and fit for consumption
4. ‘Fresh ice’ - avoid over dilution
5. Glasses aren’t chipped or cracked but sparkling clean and room temperature
6. Clean as you go
7. ‘Window’ rule
8. Work efficiently- return everything to its original place as you go
9. Display shelf bottles should have the labels facing the customer
10. Handle glassware by the base/root/stem
11. Seated guests are served from right; if a guest must take a drink from tray then serve from left

Question 4

Define ‘clean as you go’

Answer 4

Refers to cleaning while you work, rather than after completing other tasks
Saves time and helps avoid inconvenience

Question 5

Why do we ‘clean as we go’?

Answer 5

Saves time and helps avoid inconvenience

Question 6

4 reasons to free pour

Answer 6

1. Speed and efficiency
2. Effective planning of orders
3. Accuracy
4. Flair

Question 7

Flairing rules

Answer 7

• never attempt tricks with wet hands or equipment
• tape down glass bottles before practicing or use plastic bottles
• practice at home or where you can be alone before attempting any tricks on the bar
• stand away from guests, the back bar and the speed rails

Question 8

8 techniques

Answer 8

Build
Stir and strain
Shaken
Roll
Mixed
Blended
Layered
Muddled

Question 9

What is one unit?

Answer 9

8grams of 100% pure alcohol

= 25ml of 40% liquor

Question 10

What is the pour spout useful for?

Answer 10

Offers control accuracy and the most perfectly consistent pour speed everytime

Question 11

Bar equipment

Answer 11

Boston shaker 
Muddler
Stirring glass/mixing glass
Bar spoon
Hawthorne strainer 
Measuring cups + jiggers
Pour spout
Mexican elbow
Blender
Mixer
Rimmer 
Ice crusher 
Juice pourers/ store and pour 
Bar caddy
Absinthe spoon

Question 12

Glassware handling rules

Answer 12

Appropriate for drink
Clean and polished
Free of chips and cracks
Appropriate temperature

Question 13

Ice rules

Answer 13

Solid
Dry
Transparent
Clean

Question 14

Colour codes

Answer 14

Grapefruit - green and white 
Fresh lemon/orange - yellow 
Sweet and sour - transparent
Cranberry - red and black
Pineapple - blue
Apple juice - black
Lime juice - green
Sugar syrup - White
Bloody Mary - red
Milk half/half - White and red

Question 15

What are the 5 responsibilities and behaviours of a bartender?

Answer 15

Attentiveness
Accuracy
Punctuality
Speed
Calmness