BEVERAGE SERVICE BASICS TYPES OF BEVERAGE SERVICE l

BEVERAGE SERVICE BASICS

TYPES OF BEVERAGE SERVICE l TABLE ¡ TEA ¡ COFFEE ¡ WATER ¡ CHAMPAGNE l BAR ¡ PREMIUM ¡ STANDARD TIMING IS ESSENTIAL WITH TABLE BEVERAGE SERVICE. EXPLAIN WHY. .

BAR SERVICE l STANDARD ¡ ¡ ¡ BASIC ALCOHOL SODAS/JUICES/MIX GARNISHES l PREMIUM ¡ ¡ ¡ VODKA BARS MARTINI BARS MOJITO BARS FLAMING DRINKS THEME DRINKS

BASIC BAR ITEMS/EQUIPMENT LIQUOR l WINE/BEER l JUICE/MIX l SODA l GARNISHES l GLASSES l TOOLS l ICE l

BAR SERVICE PAYMENT OPTIONS l CASH BAR ¡ ¡ ¡ l OPEN BAR ¡ ¡ ¡ l GUESTS PAY BAR FOR DRINKS (VOUCHERS) REDUCED INVENTORY TIP CUPS ARE CUSTOMARY 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 l FIT BOTTLES WITH PROPER SPOUTS. l USING PORTIONING TOOLS FOR ACCURACY TO RETAIN PROFIT l SERVINGS ¡ WINE PORTION 4 -5 OZ. ¡ SPIRITS 1. 5 OZ.

ESTIMATING CONSUMPTION DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL l BASIC RULES OF THUMB l ¡ ¡ ¡ l 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: l 1 BARTENDER FOR 50 GUESTS l

INVENTORY CONTROL l ALCOHOLIC BEVERAGES ARE THE MOST LUCRATIVE ITEM ON MENU l USE CONTROL SYSTEM TO DETER THEFT l USE A WORKSHEET WITH STARTING AND ENDING INVENTORIES/BOTTLE COUNTS l RETAIN EMPTY BOTTLES l CLIENT RECEIVES REMAINING BOTTLES OR IS CHARGED ACCORDINGLY

SET-UP l COCKTAIL ¡ MIXED DRINKS FOR GUESTS l SERVICE ¡ FOR AREA BAR SERVERS TO PICK UP DRINKS l SERVICE AREA ¡ GLASSWARE, BEER, WINE, JUICES

THINGS TO KEEP IN MIND… LEGAL ISSUES-AGE. LIMIT l FIRST IMPRESSIONS l SUPPORT l DISPLAYS l CLEANLINESS l CHILLING & PREP l SERVING FUTURE CLIENTS WHAT ELSE WOULD YOU CONSIDER WHEN PLANNING BEVERAGE SERVICE? l