1. BARTENDING

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!

9. 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

10.  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

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17.  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”)

18. 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.

19. 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.

20. 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.

21. BARTENDERS

22. 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)

23. 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

24. 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.

25. 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.

26.  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

27. 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

28.  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

29. Bartenders must be aware of
everything around them at all times. They
know the drink levels of everyone’s beverage,
and they see new customers as they
approach the bar. A second set of eyes in
the back of their heads would be a
remarkable evolutionary improvement;
falling that bartenders need to be
constantly alert.

30. 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

31. 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

32. 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 .

33. 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

34. 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.

35.  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