Everything that ISN’T Recipies

Question 1

What should the underbar contain?

Answer 1

The correct glass
Any tools needed for making each drink
Ice buckets + tongs
Alcoholic ingredients
Nonalcoholic ingredients
The cash register
A bar recipe
Procedure manual

Question 2

What temperatures should beer be stored at?

Answer 2

2 °C: Very light beers with lower alcohol content
4 °C: Wheat beers and pilsners
7 °C: IPAs, porters, and light stouts
10 °C: Ales and bocks
12.5 °C: Heavy stouts and strong ales

Question 3

What temperatures should Liquors be stored at?

Answer 3

Generally store at room temperature, EXCEPT ones with dairy which need to be in the fridge.

Question 4

As a rule of thumb, what temperatures should wine be stored at?

Answer 4

7–10 °C: Sparkling wines and rosés
10–13 °C: Whites and light-bodied reds
13–15 °C: Medium-bodied reds
15–18 °C: Full-bodied reds

Question 5

What are some common mixers and their uses?

Answer 5

Sodas: Sodas make a great mixer because they add texture to a drink.
Juice: Juices are great because they add fruitiness to a drink. Juices can be used in a full measure or as a splash.
Bitters: An alcoholic mixer that adds bitterness to a drink.
Dairy: Dairy items add a creamy or milky flavour and texture to drinks. These are very popular with dessert-themed drinks but are also used in others.
Syrups: Syrups add a concentrated artificial flavour to a drink.
Mixes: Mixes add concentrated flavours to a drink.

Question 6

If someone orders a drink “Up” what does that mean?

Answer 6

Up: The term “up” refers to drinks that come chilled but without ice and are served in cocktail glasses.

Question 7

If someone asks for a drink “Neat” what do they mean?

Answer 7

Neat: The term “neat” refers to unmixed liquor that is served at room temperature.

Question 8

What are the two terms that are surrounded with ambiguity?

Answer 8

Straight and straight up, these are used differently by different people so always confirm what the customer means.

Question 9

If someone orders a drink “On the rocks” what do they mean?

Answer 9

On the rocks: In the term “on the rocks,” “rocks” refers to ice. Therefore, when asked for a drink “on the rocks,” the drink should be served over ice.

Question 10

If someone asks what the “Well drinks” are, what are they asking about?

Answer 10

Well drinks: Well drinks, otherwise known as “rail drinks,” refer to a category of lower-priced drinks that an establishment may serve.

Question 11

If someone asks about “Top-shelf” drinks, what are they asking about?

Answer 11

Top-shelf: Top-shelf drinks, sometimes also known as “call drinks,” are the opposite of well drinks and refer to a category of higher-priced drinks.

Question 12

What drinks should be shaken?

Answer 12

Generally cocktails that include ingredients such as fruit juices, egg whites, cream, and simple syrups as well as other mixes that may be thicker in texture. While stirring is potentially a method that could be used for drinks that contain some of these ingredients, such as fruit juice, cocktails that contain a cream should always be shaken.

Question 13

Why do we use the shaking technique?

Answer 13

Shaking is to thoroughly combine all the ingredients in a drink to create consistency in texture and temperature.

Question 14

What is one of the most important things to understand when using the building technique?

Answer 14

An important thing to consider when using the building technique to make a cocktail is what type of ice will be included. Three factors can influence which ice should be used: The level of dilution, The alcoholic strength of the drink and The temperature.

Question 15

When building a cocktail what order should the ingredients go in?

Answer 15

Basic ingredients, such as liquors or syrups
Ice
Carbonated ingredients
Ganish

Question 16

When do we use the stirring technique?

Answer 16

Generally, drinks will be stirred if they contain clear ingredients and nothing else. Clear ingredients may include spirits, bitters, or syrups. Examples are martinis, manhattans and sazeracs.

Question 17

The four main reasons for stirring a drink are?

Answer 17

Presentation
Texture
Temperature
Dilution

Question 18

What does stirring dow for the presentation of a drink?

Answer 18

Stirring cocktails maintains the clarity of the drink.

Question 19

What does stirring do for the texture of a drink?

Answer 19

When drinks are shaken, it helps to aerate the drink, whereas stirring should produce little to no bubbles.

Question 20

What does stirring do for the temperature of a drink?

Answer 20

By stirring a drink as opposed to shaking it, you can minimise the chilling effect of ice.

Question 21

What does stirring a drink do for the dilution of the drink?

Answer 21

Stirring the drink prevents excess dilution from the ice.

Question 22

How and when would you “Dry shake”?

Answer 22

For cocktails that contain egg, add all the ingredients EXCEPT ice then add a spring from a hawthorn strainer then shake. This whisks the egg white; remove the spring, add the ice and continue to shake as normal.

Question 23

How and when would you “Double strain”?

Answer 23

Use mesh strainer as well as the normal strainer to serve the drink, this gives a smoother texture and is often optional.

Question 24

How and when would you use “Throwing”?

Answer 24

Pouring from a height. It is most effective when the drink contains vermouth, sherry, or any other wine-based ingredients since it helps to aerate the drink while also maximising the release of any aromatics. Miniature bubbles should be created, smaller than when shaking.

Question 25

How and when should you use “Muddling”?

Answer 25

Ingredients that may require muddling may include mint, citrus fruits, and other soft fruits. Be careful not to crush the seeds as they are bitter and unpleasant.

Question 26

How and when should you use “Blending”?

Answer 26

Generally used for cocktails that contain ingredients, such as harder fruit, that will not be broken down by shaking or using other techniques. If using ice, use crushed ice so as not to damage the blender.

Question 27

How do you use “Layering”?

Answer 27

Aim to build up layers by floating different ingredients on top of one another. Use a bar spoon to add the layers as delicately as possible.

Question 28

What is the “Jigger method”?

Answer 28

Using a jigger to measure out exact amounts, can be used to trick customers into thinking they are getting extra.

Question 29

How do you use a “Speed pour”?

Answer 29

Count FULL seconds, Each second is about 15mL but check first.

Question 30

Why is using correct technique essential?

Answer 30

To ensure the drink contains the correct quantities of liquor
To ensure a consistently high-quality flavour with every drink served
To ensure that wastage is kept to a minimum to help maintain costs
To avoid making a mess in the bar area

Question 31

How should you manage an upset customer?

Answer 31

Listen to the customer, stop doing other things so you can listen
Repeat their complaint back to them to show understanding
Remain calm, do NOT match their emotion
Passify them, I’m sorry we couldn’t get what you wanted
Help them but don’t let them take advantage
If pouring a new drink talk them through it and show them
Kick them out as a last resort

Question 32

When carding a customer what should you do?

Answer 32

Take the ID from the customer to examine it.
Look at the customer’s birthdate.
Look at the expiration date to make sure it is still valid.
Look at the picture and closely compare it to the person in front of you.
If unsure ask them questions about the ID

Question 33

What are common signs of inebriation?

Answer 33

Speech is louder, noisier, or seems off topic.
Difficulty standing or clumsy motor functions.
Swaying or stumbling as they walk.
Glassy or bloodshot eyes.
Slurred speech.