1.
BARTENDING AND BAR
MANAGEMENT
UNIT 1: INTRODUCTION TO
BARTENDING

2.
 Aim: This is to introduce to
the students the history in
bartending, definition, bar
term and bartender
terminology, characteristics
of bartenders, duties and
responsibilities of bartender
and types of bar and bar
service

3.
Bartending began as a trade
thousands of years ago. Historical
accounts from the time of Julius
Caesar show that inns situated
along the major transportations
routes served wine and provisions
to travelers.
HISTORY OF BARTENDING

4.
In Rome, neighborhood taverns
were meeting places for locals to
enjoy drinking and gossip.
There is evidence that even
earlier the ancient Greeks had
such places of entertainment
and refreshments for travelers.

5.
 It dates back to ancient times and can be
found in Roman, Greek, and even Asian
societies.
 Public drinking houses (now called PUBs
in England), served as a place for people
to socialize.
 In 15th century, the majority of bartenders
were house owners and female
innkeepers who brewed and produced
their own liquor.

6.
Bartenders and bar owners were
considered members of the
economic and social elite. They
owned property and were
recognized as part of one of the
wealthiest traders of all time. This
social status of bartending was
then passed on to the New World

7.
 Today people still gather in a variety of
public and private establishments for
drinking, meeting friends, relaxation,
and entertainment.
 Tending bar involves much more than
just serving drinks. In fact, some
bartenders leave the “serving” to others.
The job may include preparing the
drinks, customer service, management,
security, and sometimes psychiatrist!

8.
Jeremiah “Jerry” Thomas (1830-1885)
 An American bartender
 “Father of the American Mixology”
 born in 1830 in Sackets Harbor, New
York
 He learned bartending in New Haven,
Connecticut before sailing for California
where he worked as bartender, gold
prospector, and show manager

9.
 He toured Europe, carrying along his flashy
techniques of mixing cocktails, sometimes
while juggling bottles, cups and mixers.
 At the Hotel in San Francisco, Thomas was
earning $100 a week– more than the Vice
President of the United States
 In 1862, he finished the Bar-Tender’s
Guide or the book entitled as “How to Mix
Drinks”– the first drink book ever
published in United States

10.
Upon returning to New York
City, he became head bartender
at the Metropolitan Hotel before
opening his most famous bar on
Broadway in 1866.
By middle age he was married
and had two daughters.

11.
Towards the end of his life, Thomas
tried speculating on Wall Street, but
bad judgments rendered him broke.
He had to sell his successful saloon
and auction off his considerable art
collection; he tried opening a new bar
but was unable to maintain the level of
popularity as his more famous
location.

12.
He died in New York City of
apoplexy (stroke) in 1885 at the
age of 55
In December, 2005 a bar
opened in the East Village of
New York City name Professor
Thom’s, in reference to
Thomas.

13.
BARTENDING
There are two important people who are
responsible for quick service in a
restaurant or bar- the bartender and the
wine steward.
Some people dine without drinking
alcoholic beverages. The most commonly
served beverages are water, sodas, and
coffee. For an elegant or leisurely meal,
however, wine is increasingly being
ordered.

14.
Flair Bartending
 It is the practice of bartenders
entertaining guests, or audiences
with the manipulation of bar tools
(ex. cocktail shakers) and liquor
bottles in tricky, dazzling ways.
 used occasionally in cocktail bars,
the action requires skills commonly
associated with jugglers.

15.
It has become a sought-after talent
among venue owners and marketers to
help advertise a liquor product or
the opening of a bar establishment.
Competitions have been sponsored by
liquor brands to attract flair
bartenders, and some hospitality
training companies hold courses to
teach flair techniques.

16.
 Sometimes referred to as “extreme
bartending”
 The word flair refers to any trickery
used by a bartender in order to entertain
guests while mixing a drink.
 Flair can include juggling, flipping
(bottles, shakers), manipulating
flammable liquors or even performing
close-up magic tricks (“bar-magic”)

17.
Flair is showmanship added to
bartending that enhances the
overall guest experience. The
ideas behind mixology and drink-
oriented or service-minded
bartending can still be upheld with
the correct application of working
flair.

18.
IMPORTANCE & OBJECTIVES
OF BARTENDING
The service staff should be
knowledgeable in all aspects of wine
service. Professional wine service
demand skill. The more a person
knows about wines- how each kind
tastes, which wine “flavors”
complement which foods- the easier it
is to sell wines to guests.

19.
Guest who want wine with their
meal but cannot decide which wine, or
are afraid to choose one, will be
pleased if a knowledgeable server can
make an appropriate suggestion.
Having a service staff knowledgeable
in wine and how to recommend them-
how to pair wines with food and how
to provide “flairs” while opening and
serving them, can make a real
difference.

20.
BARTENDERS

21.
Bartender
 Also called as barman, barkeeper, barmaid,
mixologist, tavern keeper, whiskey slinger
 One who mixes and serves alcoholic
drinks at a bar, lounge, or tavern or similar
establishment
 A bartender may own a bar they tend or be
simply an employee
 Barkeeper carries a stronger connotation of
being the purveyor (ownership)

22.
Bartending basics start with the
lingo.
It’s also essential to recognize the
glassware.
The next thing a bartender needs
are proper tools to make the
cocktail: ice, alcohol, mixers, and
the crowning touch, the garnish

23.
Bartenders also usually serve as
the public image of the bar they
tend, contributing to as well as
reflecting the atmosphere of the
bar.
Some establishments make the
bartender part of the
entertainment, expected perhaps
to engage in flair bartending.

24.
Good bartenders help provide a
steady client by remembering
the favored drinks of regulars.
They are sometimes called upon
for answers to a wide variety of
questions on topics such as
sports, trivia, directions, or the
marital status of other patrons.

25.
 Most professions are either physical or
mental. Bartending is both.
 Know how to pronounce:
Absinthe (AB-sinth)
Cognac (CONE-yak)
Cointreau (KWAN-troh)
Courvoisier (core-VA-see-A)
Crème de cacao (ka-KA-o or ka-KAH-o)
Pernod (pur-NO)
*Bacchus the Roman God of wine

26.
 Bar Receptionist – Welcome and greets
customer at the entrance and escort them to
their tables.
 Bar Manager – Plans, direct, monitors the set-
up and delivery of service in the bar, ensuring
the service standards are consistently complied
with.
 Bar Boy-Acts as a runner and helper in the bar.
 Waiter-Take and serve beverages and other
orders according to prescribed.

27.
Bar and Bartending terminology
Box- Pour into and out of a shaker, usually only once. Gives the drink a
quick mixing without shaking.
Call Drink- A liquor and mixer, of which the liquor is a defined brand. (ie.
Tanqueray and Tonic, Bacardi and Coke)
Cobbler- A tall drink of any liquor served in a collins or highball glass
with shaved or crushed ice and garnished with fresh fruit and mint sprigs.
Chaser- A mixer that is consumed immediately after a straight shot of
liquor to create a different taste.
Cocktail- Any of various alcoholic beverages consisting usually of brandy,
whiskey, vodka, or gin combined with fruit juices or other liquors and
often served chilled.
Collins- A drink akin to a sour which is served in a tall glass with soda
water or seltzer water.
Cooler- A drink consisting of ginger ale, soda water, and a fresh spiral or
twist of citrus fruit rind, served in a collins or highball glass.
Crusta- A sour-type drink served in a glass that is completely lined with
an orange or lemon peel cut in a continuous strip.

28.
Cup- A punch-type drink that made up in quantities of cups or glasses
in preference to a punch bowl.
Daisy- An oversize drink of the sour type, normally made with rum or
gin. It is served over crushed ice with a straw, and sweetened with a
fruit syrup.
Lace- Normally applies to the last ingredient in a recipe, meaning to
pour onto the top of the drink.
Eggnog- A traditional holiday drink containing a combination of eggs
beaten with cream or milk, sugar, and a liquor such as brandy, rum, or
bourbon.
Fix- A sour-type drink similar to the daisy, made with crushed ice in a
large goblet.
Fizz- An effervescent beverage. (ie. that which is carbonated or which
emits small bubbles.)
Flip- A chilled, creamy drink made of eggs, sugar, and a wine or spirit.
Brandy and sherry flips are two of the better known kinds.

29.
Frappé- A partially frozen, often fruity drink. It is usually a mixture of ingredients served
over a mound of crushed ice.
Grog- A rum-based beverage with water, fruit juice and sugar, commonly served in a large
mug.
Highball- Any spirit served with ice and soda water in a medium to tall glass (often a
highball glass).
Julep- A drink made of bourbon, mint, sugar and crushed ice.
Lowball- A short drink made of spirits served with ice, water or soda in a small glass.
Mist- A liquor served over a glass filled with crushed ice, often a way of serving liqueur as
an after dinner drink.
Mulls- A sweetened and spiced heated liquor, wine or beer, served as a hot punch.
Neat- The consumption of a spirit as a straight, unaccompanied shot.
Negus- A punch-like combination containing a wine, such as port, heated with spices and
sweetened.
Nip- A quarter of a bottle.
Nightcap- A wine or liquor taken before bedtime.

30.
On The Rocks- A wine or liquor poured over ice cubes.
Pick-Me-Up- A drink designed to relieve the effects of overindulgence in alcohol.
Posset- An old british drink from which the eggnog was derived. It consists of a
mixture of heated ale or wine curdled with milk, eggs, and spices.
Puff- A traditional afternoon drink made of equal parts spirit and milk, topped
with club soda and served over ice.
Punch- A party-size beverage consisting of fruit, fruit juices, flavorings and
sweeteners, soft drinks, and a wine or liquor base.
Rickey- A drink made a liquor, usually gin, a half lime and soda water. It is
sometimes sweetened, and often served with ice in a rickey glass.
Sangaree- A tall chilled and sweetened wine/liquor garnished with nutmeg.
Shooter- A straight shot of whiskey or other kind of spirit taken neat.
Shrub- Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or
crock, then usually bottled.
Sling- A tall drink made with either brandy, whiskey or gin, with lemon juice,
sugar and soda water. It is served both hot and cold.
Smash- A short julep made of liquor, sugar, and mint, served in a small glass.

31.
Sour- A short drink consisting of liquor, lemon/lime juice and sugar.
Supercall- Also known as top shelf or super premium. The high octane,
often higher proof alcohols, or super-aged or flavored versions.
Swizzle- A tall, traditionally rum-based cocktail filled with cracked ice. A
stirring rod or swizzle stick is quickly rotated between the palm of the hands
to form frost on the glass.
Syllabub- A beverage made from a mixture of sweetened milk/cream, wine
and spices.
Toddy- A sweetened drink of liquor and hot water, often with spices and
served in a tall glass.
Tot- A small amount of liquor.
Virgin- A non-alcoholic drink.
Well Drink- A liquor and mixer, of which neither are defined brands. (ie.
Gin and Tonic, Rum and Coke)

32.
Characteristics of a Bartender
 Curiosity
Curiosity doesn’t always kill the cat. For Bartenders, being curious is one of the most
powerful tools of all time. It allows bartenders to find newer ways of doing everyday things
as well as new things to do every day. It also opens up room for experimentation and
excellence. So giving a classic Shirley Temple a modern twist can be reimagined through
the curiosity of making something new happen!
 Presence of Mind
Bartenders are expected to always be present, physically and mentally. But they are also
expected to be omnipresent. Great bartenders don’t just focus on the orders they have at
hand, but also on what is happening around the room. They also look out for potential
mishaps or inconveniences to come as well as think for solutions. When faced with
challenges, a bartender is expected to be quick on their feet to take prompt action which is
only possible through the presence of mind.
 Patience
The days and nights bartenders work are long, dark, and full of terrors. While a bartender
might think they are ready for any challenge that might come their way, every day will
present something new that wasn’t accounted for. On days like these, there is only one
virtue a bartender is expected to hold close to their hearts — patience. Every problem has
a solution and a path to that can be charted only through patience.

33.
 Discipline
Discipline and focus are integral to a bartender’s practice. While the bar is overflowing
with orders and requests, a bartender should persevere to deliver their best drink ever
through every drink they deliver. That can be achieved only through an unwavering focus
on their work and the motivation to deliver their best. It is essential to drown out the noise
just enough to achieve excellence, day after day at the bar.
 Organization
Mise en place is a way of life for bartenders. Being organized is essential on a day to day
basis for individuals and for teams. While making drinks during peak hours, a bartender’s
worst nightmare is not finding their usual spirit or even the simple syrup in its designated
space. It always helps to delegate a place for every element and ingredient at the bar so the
team can work efficiently and produce great results.
 Confidence
A bartender is a performer and a storyteller. Every drink they make tells a story. Very
rarely do people like storytellers who are dubious about the narrative and second-guessing
the details. Bartenders should exude confidence about their skills and presence.
Confidence is not always verbal or explicit, it can also be expressed through little things
like finishing touches, quick recommendations, and making drinks memorable. Excelling
in one’s practice will definitely rake in the confidence as a bartender.

34.
 Communication
Communication is a trait that should not be compromised. Communicating with an establishment as
well as with customers is very important. It should be kept honest and clear in every way. Bartenders
spend the whole day taking orders and customizations from their customers which are followed by
praises or complaints.
 Flexibility
Flexibility is a given in the industry and trade that bartenders participate in. Things and trends change
every hour and good bartenders excel at keeping up. Be it the internal rotation of duties on the bar to
bartending at events, pop-ups, and festivals, bartenders have to be ready to outperform in every
situation.
 Memory
While flexibility and tweaking of recipes is normal practice, a bartender is expected to have memorized
every drink ever. While this seems herculean, practicing drinks on the menu over time builds them
into muscle memory. Bartenders also use tricks and hacks to memorize crowd favorites and the
obscure. It is also important to remember renowned drinks, brands, and ingredients to meet all
requirements.
 Composure
In case of any emergencies, retain composure. The bartender is the last person expected to panic in
case of any occurrence from a small argument to a bar brawl. While the work hours are long and tiring
and it is easy to lose one’s cool at the drop of a hat, retaining one’s composure is the most important
thing to get through. Bartenders truly face a lot from annoying and curt customers to ridiculous tips
and misdemeanor.

35.
Duties and Responsibilities of a
Bartender
 Prepare alcohol or non-alcohol beverages for bar and restaurant
patrons
 Interact with customers, take orders and serve snacks and drinks
 Assess customers’ needs and preferences and make
recommendations
 Mix ingredients to prepare cocktails
 Plan and present bar menu
 Check customers’ identification and confirm it meets legal
drinking age
 Restock and replenish bar inventory and supplies
 Stay guest focused and nurture an excellent guest experience
 Comply with all food and beverage regulations

36.
TYPES OF BAR
 A counter on which alcoholic drinks are served
such as beer, wine, liquor and cocktails.

37.
 Cocktail Lounge
 Is an upscale bar that is
typically located within a
hotel, restaurant or airport.
 Full Bar
 Serves liquor, cocktails, wine
and beer.

38.
 Wine Bar
 Is an elegant bar that
focuses on wine rather
than on beer or liquor.
 Some wine bars also serve
small plates of food or
other snacks
Beer Bar
• Focuses on beer,
particularly craft
beer, rather than
on wine or liquor.

39.
 Music Bar
 Is a bar that presents live music as an attraction.
 Dive Bar
 Often referred to simply as a “dive”, is a very informal bar which
may be considered by some to be disreputable.

40.
Non-Alcoholic Bar
 A bar that does not serve
alcoholic beverages.
Stand Up Bar
 a bar counter inside a food
outlet were drink orders are
prepared.

41.
Mobile or Portable Bar
 Movable bar, can be
transferred from one place to
another.

42.
The Real-World Bartender
The best real-world
bartenders make an art form
out of their profession.
Successful professional
bartenders possess many skills
and personality traits

43.
The bartender can literally make or break a
party. Since cocktails are complimentary,
private-party bartenders must be very organized
with plenty of backup. Overall, they can relax
and just be the life of the party because the
hassle of running tabs and dealing with credit
cards is nonexistent. The home-party
bartender’s main job is to smile, be happy, and set
the tone for the party.
THE HOME-PARTY BARTENDER

44.
 A good personality and an ability to interact
well with people are two of a bartender’s best
assets. A sense of humor is invaluable.
 A well-groomed appearance helps bartenders
seem more approachable and professional.
 Physical strength is required for long hours
standing behind the bar and lifting heavy
boxes
 Basic math skills allow bartender to make
change and measure drinks accurately and
quickly

45.
There are thousands of tips a
bartender can learn through
the years to help make her job
easier and more efficient.
There are far too many to list,
but a few will illuminate the
way.
SERVICE TIPS

46.
When a guest sits at the bar,
always greet him with eye
contact and a smile as you lay
down a cocktail napkin. If you
cannot get to him right away, let
him know that you’ll be right
with him. Guest don’t mind
waiting if they are recognized .

47.
Keep the bar top clean for
customers.
Always think of sanitation.
Don’t let your fingers touch
drinking surfaces – the top of the
straw, the rim of a glass, the ice,
and the tip of beer bottles.
Service Tips

48.
Service Tips
 Bartenders should only handle the
glassware by the bottom half carefully
avoiding the areas of the glass that will
be in contact with the customer’s mouth
or the drink itself.
 Lighting customers’ cigarettes is a
time-honored tradition and is an always
appropriate gesture.

49.
 When you are given a tip, always make
eye contact and say thank you.
 Always serve the woman first, then a
man. If a group of women are at the
bar, it’s customary to serve the oldest
first and so forth.
 People love to hear their names. Try to
remember names.
Service Tips

50.
VIDEO PRESENTATION
ON FLAIR BARTENDING
 https://www.youtube.com/watch?v=OJBMIh_
ym74
 https://www.youtube.com/watch?v=dDKMgq
3NGPA