Bartender

THIS TRAINING MANUAL TEMPLATE
SHOULD BE USED ONLY AS A GUIDE. YOU
MUST REVIEW, IN DETAIL, THE VARIOUS
POLICIES, PROCEDURES AND PRACTICES
AND MODIFY AS APPROPRIATE FOR YOUR
RESTAURANT.

Bartender
Training Manual Bartender Training Manual
[Restaurant Name] 1 8/01/2005
Table of Contents
INTRODUCTION ...............................................................................................................................................3
ALCOHOL AWARENESS...................................................................................................................................4
SANITATION ....................................................................................................................................................6
SAFETY............................................................................................................................................................6
THE GUEST ...................................................................................................................................................15
PERSONAL APPEARANCE..............................................................................................................................18
Uniform..................................................................................................................................................18
SUGGESTIVE SELLING ..................................................................................................................................19
THE GREETING.............................................................................................................................................21
TAKING THE ORDER.....................................................................................................................................21
REGISTER OPERATIONS ...............................................................................................................................23
BAR STATION SETUP.....................................................................................................................................24
The Well.................................................................................................................................................24
BACK STATION SETUP ..................................................................................................................................25
Hot Drink Station...................................................................................................................................25
ORDERING PROCEDURES..............................................................................................................................26
Category.................................................................................................................................................26
Abbreviations.........................................................................................................................................26
Serving Order.........................................................................................................................................26
Service System.......................................................................................................................................27
PREPARING DRINK ORDERS.........................................................................................................................28
Delivering and Serving Drinks...............................................................................................................28
SERVICE TIME ..............................................................................................................................................30
LIQUOR LAWS...............................................................................................................................................31
SERVICE WELL .............................................................................................................................................32
Drink Basics...........................................................................................................................................33
STANDARDIZATION OF BEVERAGE ORDERS ................................................................................................35
Preparing Drinks....................................................................................................................................35
GLASSWARE..................................................................................................................................................37
ICE.................................................................................................................................................................39
DRINK MAKING TECHNIQUES......................................................................................................................40 Bartender Training Manual
[Restaurant Name] 2 8/01/2005
GARNISHES ...................................................................................................................................................45
CLOSING OUT A TABLE ................................................................................................................................47
Presenting the Check..............................................................................................................................47
The Farewell...........................................................................................................................................48
Methods of Payment...............................................................................................................................48
OPENING, RUNNING, CLOSING DUTIES........................................................................................................49
BAR CLEANLINESS........................................................................................................................................50
END OF SHIFT RESPONSIBILITIES ................................................................................................................51
BARTENDER SECURITY RESPONSIBILITIES..................................................................................................53
CHECK-OUT PROCEDURES...........................................................................................................................54
Over Rings or Voids...............................................................................................................................54
House Promo..........................................................................................................................................55
Manager Promo......................................................................................................................................55
Employee Discount/Customer Discount................................................................................................55
TIP POOL.......................................................................................................................................................57
PERFORMANCE STANDARDS.........................................................................................................................58
FRONT OF THE HOUSE PROCEDURES...........................................................................................................62
CONCLUSION.................................................................................................................................................63 Bartender Training Manual
[Restaurant Name] 3 8/01/2005
Introduction
Congratulations on your employment as a bartender at [Restaurant Name]! We will
provide you with the training you need to be successful. As a bartender you'll be an
important part of each guest's experience in our restaurant. We take great pride in our
quality beverages and friendly, responsive service. Our high standards can only be
maintained through great people like you who share our values and desire to do the very
best job possible for our guests every day.
The guidelines listed on the following pages have been established to help you in your
effort to provide these qualities to our guests. Along with the hands-on training you will
receive, this manual will provide answers to questions you may have regarding the
operating procedures for [Restaurant Name].
Once again, welcome to the [Restaurant Name] Team! Bartender Training Manual
[Restaurant Name] 4 8/01/2005
Alcohol Awareness
Alcohol Awareness is a growing concern within the Hospitality
Industry nationwide. By recognizing the "early" signs of intoxication,
monitoring your customer's consumption, and treating them as you
would a guest in your own home; you fulfill your responsibility and
protect the guest.
To serve or not to serve?
By understanding and fulfilling your responsibilities...
Your Role:
Observe
Monitor
Report

Assisted by the guidance and support of management...
Your Manager's Role:
Confirm
Confront
Resolve
Bartender Training Manual
[Restaurant Name] 5 8/01/2005
With adherence to the company's policies...
1. We will not knowingly admit obviously intoxicated for underage
customers to the bar.
2. We will not knowingly serve alcohol to an obviously intoxicated or
underage customer.
3. We will offer alternatives to alcohol.
4. We will create an atmosphere to promote responsible drinking.
5. We will make a reasonable attempt to prevent obviously intoxicated
customers from driving.
. . . We can accurately and confidently answer that very important
question.
Responsible service of alcohol requires a team effort.
Know and watch for the signs of intoxication. If there is any
question, avoid further service and report to a manager who will
make the final decision and determine whether the guest should
remain or leave.
If you know what it takes to get someone drunk, you can prevent it
by monitoring their consumption and offering alternatives.
Do not allow drunks to come in, and do not allow intoxicated
guests to drive.
Hospitality is our business. Beverage service is only one element.
Cooperation between employees and management allows us to
exercise a degree of influence on the behavior of our customers
that will result in an atmosphere of responsible drinking.
This is just a portion of our company Alcohol Awareness program.
A complete handbook with certification test is provided at
orientation.
Bartender Training Manual
[Restaurant Name] 6 8/01/2005
Sanitation
The responsibility of management and staff to protect the public from
food borne illness is fundamental. A food borne illness is simply a
disease that is carried, or transmitted, to human beings by food.
Throughout your training, you will receive information concerning
proper temperatures of food storage and serving, as well as, cleanliness
standards, proper use of chemical cleaning, and disinfectant products. It
is our objective to operate the restaurant at the highest level of
cleanliness and sanitation for the benefit of our customers and
employees.


Safety
In addition to a clean and sanitary environment, [Restaurant Name]
provides a safe environment. One of our goals here at [Restaurant
Name] is to operate an accident-free restaurant. A safe restaurant takes
teamwork and effort on everyone's part. Everyone who works with
cleaning chemicals will receive training on the use of those products,
and will be tested following the guidelines of OSHA Hazard
Communication Standard, Title 29 Code of Federal regulations
1910.1200.
Safety meetings will also be used to review information presented from
the initial training, and a safety representative will be selected for the
Employee Associate Board of Directors. Management's role is to
provide the daily monitoring of safe work practice developed from
these meetings.
Whenever you see a potential hazard, or something you notice as
unsafe, notify a manager immediately.
Here is a list of guidelines to follow for safety and sanitation:
Major cause of food borne illness -
Food left in the danger zone of 40° to 140° for four or more hours.
Keep all foods out of the danger zone of 40° to 140°. Bartender Training Manual
[Restaurant Name] 7 8/01/2005
Keep hot foods hot, and cold foods cold.
Handle foods quickly during delivery, and put refrigerated and
frozen foods away as soon as possible.
Sloppy personal hygiene habits will not be tolerated.
Do not prepare food a day or more before serving.
Do not serve food that is not completely cooked.
Thaw foods in refrigerator, microwave, or under cold running
water for not more than 2 hours, followed immediately by cooking.
Avoid preparing food in advance, unless absolutely necessary.
Inspect Foods thoroughly for freshness and wholesomeness upon
receipt, cooking, and serving.
Only use sanitized equipment and table surfaces.

Always wash your hands after you -
Smoke, eat, use the restroom; touch money, raw foods, or your
face, hair or skin; cough, sneeze, or blow your nose
Comb your hair, handle anything dirty
Before and after taking a break

Dispose of waste properly -
Take garbage out frequently.
Keep garbage areas clean and sealed.
Clean and sanitize garbage cans regularly.
Store soiled linen in a laundry bag or non-absorbing container.
Bartender Training Manual
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Keep insects and animals out by -
Keeping doors closed.
Taking garbage out frequently and keeping garbage areas clean.
Report any holes where an animal can enter.
Do not provide a free meal for any animals.

Handle ice and tableware properly -
Use clean scoops or tongs to pick up ice; do not use hands or glass.
Store scoops or tongs in a clean container, not in the ice.
Do not store any food or beverage in the ice.
Avoid touching food contact surface with dishes, utensils, etc.

Avoid cross contamination from one food item to another -
Keep separate cutting boards for raw and cooked foods.
Never mix leftovers with fresh food.
Store fresh raw meats, poultry, and fish on lowest racks.
Sanitize thermometers after each use.
When thawing raw foods in the refrigerator, place them on the
lowest shelf.

Store foods and equipment properly -
Cover, label, and date foods in storage.
Do not store food in open cans.
Store new foods behind old ones.
Store food off the floor and away from the wall. Bartender Training Manual
[Restaurant Name] 9 8/01/2005
Check temperatures of refrigerators and freezers daily.
Defrost freezers as necessary. Frost build up causes freezers to
warm up.
Dry goods and storage areas should be cool and dry for good
storage.
Do not store food or equipment under exposed server lines.
Keep storage areas clean.
Store all equipment so that dust cannot settle on it.
Store chemicals and pesticides separately from food.
When cleaning stationary equipment -
Unplug equipment, and make sure hands are dry.
Disassemble.
Wash removable parts in dish machine, or three-compartment sink.
Wash and rinse stationary parts.
Sanitize food contact surfaces with sanitizer.
Air dry before reassembling, without touching food contact
surfaces.

Preventing falls -
Wipe up spills immediately.
Use "wet floor" signs.
Wear shoes with non-skid soles and heels.
Keep isles and stairs clear.
Walk, and do not run.
Follow established traffic patterns. Bartender Training Manual
[Restaurant Name] 10 8/01/2005
Do not carry anything that blocks your vision.
Keep drawers closed.
Use ladders properly; never use chairs, tables or boxes. Do not
stand on top of ladder, and do not over reach.
Use handrails on stairs.
Turn lights on to see.
Never run in the kitchen. The floor may be wet.
Never leave anything on the floor including ice from the ice
machine.

Preventing electric shock -
Never touch electrical equipment with wet hands, or while
standing in water.
Unplug equipment before cleaning or disassembling, to avoid
shock.
Do not yank plugs out by cord. This can cause damage to the
cords, which may then cause shocks.
Report damaged and worn plugs and cords to your supervisor.

Lift Properly -
Plan it. Do you need help? Could you use a cart? Where is it
going? Which route is best?
Get ready. Spread feet apart, shoulder width. Put one food slightly
in front of the other for a good support base. Squat down with back
straight and head up. Do not bend over from the waist! Grip the
object firmly with both hands. Keep elbows and arms close to
body. Tuck in chin. If lifting a tray, squat down alongside the tray
and slide the tray onto your shoulder and hand. Bartender Training Manual
[Restaurant Name] 11 8/01/2005
Lift it! Straighten your knees slowly and smoothly to a stand.
Avoid doing this in a quick or jerky manner. Do not lift and twist
at the same time.
Move it! Keep object close to you. To change position, move your
feet and entire body. Do not twist from the waist. Look where you
are going and call out "coming through" as needed.
Set it down! Bend your knees slowly and smoothly. Slide load into
place; watch your fingers and toes.

Moving a cart properly:
Push rather than pull.
Spread feet wide, one in front of the other with your front knee
bent.
Keep back straight.
Slowly push into the cart with your body weight, using your leg
muscles to do much of the pushing.
Push slowly and smoothly. Avoid sudden motions or twisting your
back.

Preventing Cuts -
Know how to operate equipment.
Pay attention when using sharp equipment. Never touch edges of
sharp blades.
Use guards when provided on equipment.
Use tampers to push food into equipment.
Turn equipment off before adjusting.
No loose sleeves, ties, or dangling jewelry should be by equipment
Use knives carefully. Bartender Training Manual
[Restaurant Name] 12 8/01/2005
Carry dishes and glassware carefully.
Sweep up broken glass; do not use your hands.
Use special container to dispose of broken glass, dishes, and other
sharp objects.
Remove can lids entirely from cans, then dispose of them.

Preventing burns -
Pay attention when working around hot equipment.
Use dry potholders or towels when handling hot equipment. Wet or
moist towels will serve as conductors of heat.
Keep pot handles turned in from the edge of the range and open
flames.
Avoid overfilling containers with hot foods.
Get help lifting heavy pots of hot foods.
Open lids of pots and doors of streamers away from you, and do so
slowly, to avoid a steam burn.
Stir foods with long-handled spoons.
Warn others of hot surfaces.
Let equipment cool before cleaning, and do not use wet rags.
Do not put icy frozen foods into the fryer. Put foods slowly into the
fryer and stand back to avoid being splattered.
Strike match before turning on gas equipment, to avoid a flare-up.
Wear closed-toe and closed-heel shoes that do not absorb liquids.
Warn guest of hot dishes.
Bartender Training Manual
[Restaurant Name] 13 8/01/2005
Preventing fires -
Smoke only where allowed.
Do not turn your back on hot fat, as it may burst into flames.
Keep equipment and hoops from grease build up because grease
causes many food service fires.
Do not set the fryer at too high a temperature.
Store matches in a covered container, away from heat.
Keep garbage in covered container, away from heat.
Store chemicals away from heat because many chemicals are
flammable.

Safe chemical handling -
Do know where the material safety data sheets are posted, and read
them.
Do read the labels of all products, before you use them.
Do follow the directions for proper storage, handling, and use for
all chemicals you use.
Do ask your supervisor any questions or concerns you may have
about using a certain products.
Do know how to call for medical help, in case of an emergency.
Do not ever mix chemicals together.
Do not store chemicals in unmarked containers.
Do not store chemicals in or close to food storage, preparation, or
serving areas.
Do not leave aerosol spray containers near heat or spray close to an
open flame. Bartender Training Manual
[Restaurant Name] 14 8/01/2005
Do not dispose of any empty chemical container until you have
checked on the label for how to do so.

Reading the MSDS (Material Safety Data Sheets) -
Read product name.
Fire hazard - explains if the product can catch fire or explode.
Health hazards - explains effects of over exposure and first aid
procedures.
Spill precautions explains steps to take in case of spills.
Special protection - describes any special measures, such as
goggles and rubber gloves, used to decrease exposure and risk.
Bartender Training Manual
[Restaurant Name] 15 8/01/2005
The Guest
Never underestimate the importance of a guest!!!
A guest is not dependent upon us -- we are dependent upon him (or
her).
A guest is NEVER an interruption of our work - he is the purpose
of it.
A guest does us a favor when he comes here -- we are not going
him a favor by serving him.
A guest is part of our business -- not an outsider.
A guest is not a cold statistic -- he is a flesh and blood human
being with feelings and emotions, like our own.
A guest is a person who brings us his wants -- it is our job to fill
those wants.
A guest is deserving of the most courteous and attentive treatment
we can give him.
A guest is the lifeblood of [Restaurant Name].

You Must Be Able To Serve Many Different Types Of Guests
To make appropriate selling suggestions, and give good service, it is
helpful to recognize and know how to handle all types of guests. For
example
The Timid Guest: Genuine interest and patient
understanding will put this type of guest
at ease. Even a comment on the weather
can make him feel at home.
The Aggressive Guest: This type must be handled in a
courteous and businesslike manner.
Kindness and politeness can often
change him into a steady and
appreciative customer. Bartender Training Manual
[Restaurant Name] 16 8/01/2005
The Fussy Guest: This is one of the hardest guests to
please. Try to stay one step ahead of
him by learning the things that irritate
him. Be sure to have everything just
right, before serving the fussy guest.
Remember all of the little things the
fussy guest especially likes, even when
they may seem peculiar to the average
person.
The Over-Familiar Guest: Be courteous, dignified, and avoid long
conversations. Stay away from the table,
except when actual service is needed.
Never try to give a wisecrack answer to
a smart remark. You will only cheapen
yourself and lower yourself to the same
level as the rudeness of the guest.
The Guest who is Alone: Don't call attention by asking if he is
alone. Seat him where he can see what
is going on. The guest may be lonely
and want someone to talk to. Be
friendly, but don't neglect other guests.
With nobody to talk to, time seems long,
so serve as quickly as possible. This
could be your most critical guest.
The Noisy Trouble-maker: Don't be drawn into arguments. Speak
softly. Don't antagonize. Refuse to
participate in criticism of management,
the establishment, or other personnel.
The Blind Guest: Seat blind people with a dog so that the
dog will not be noticed. Never hover
over blind customers. Always stand near
enough to help if needed. Issue menus in
Braille to the blind guest. Always make
a blind customer feel appreciated and
important. Bartender Training Manual
[Restaurant Name] 17 8/01/2005
Guest with hand or arm
injuries/disability:
Seat as quickly as possible. Be helpful,
ask if you may assist them, but do not be
too eager. Be considerate; do not call
attention by hovering. Seat wheelchair
guests at a table on ground level do not
block an aisle. Always make a disabled
guest feel important and accommodated. Bartender Training Manual
[Restaurant Name] 18 8/01/2005
Personal Appearance
Your overall image is our image. You make a distinct impression on
each of our guests. The image you create can enhance or detract from
our overall concept and the way our Restaurant is perceived in the
minds of the guest. You are entrusted with handling our guests' needs
and must, therefore, reflect cleanliness and wholesomeness at all times.
Always remember . . .
You are responsible for keeping your uniform neat and clean at all
times. There is no excuse for reporting to work out of uniform.
Do not wear scented lotion on your hands, as it clings to glassware.
A smile is part of your uniform.
At no time will employees chew gum or eat while in the public
areas of our store.
Do not report to work with an un-pressed or dirty uniform, or un-
kept hair.
Uniform
When you walk through the front door of the Restaurant, "YOU ARE
ON.” You will be informed of the uniform requirements when you start
with us. Your designated uniform also includes a CONTAGIOUS,
ENTHUSIASTIC ATTITUDE. You are required to enter the building
for your shift in FULL UNIFORM. You are also required, when you
leave the building, to be in FULL UNIFORM.
Your uniform also includes the following, without exception:
At least two pens
Lighter
Wine Key
Bottle Opener
Bank
Smile Bartender Training Manual
[Restaurant Name] 19 8/01/2005
People like
to buy, but
hate to be
SOLD!
Suggestive Selling
Selling is a part of everyone's life. You had to sell the [Restaurant
Name] Management Team on your ability as a bartender. Our customer
is "sold" on [Restaurant Name] before they come in. If they enjoy
themselves, chances are they will return and "sell" us to someone else.
People don't like to be "SOLD." Effective suggestive selling is subtle.
You are doing the guest a favor, looking after his best interests by
offering your knowledge and expertise and making honest
recommendations.
Many of our guests are not familiar with our daily specials. As their
intermediary, you are in the position to smooth the way for a confused
guest. Above all, be sincere and honest. Always do what you truly
believe is in the "guest's" best interest. Recommend items you know are
superior and you are certain they will enjoy.
NEVER OVER SELL! Always allow the guest
to finish ordering before you start suggesting.
Be aware of what the guest is ordering and
make sure he understands what he is getting.
Read your guests and suggest appropriate cocktails:
On a chilly evening, "Would you like to try a Keoke Coffee?"
To businessmen, "Would you care for a Martini or Bloody Bull?"
With party people, "How about a Long Island Iced Tea or a
Margarita?"
An older couple, "Would you like a Manhattan or some Baileys
Irish Cream?"
You can also suggest beverages made with your guest's favorite
liquor or upsell our premium house wine to guests preferring house
wine by the glass. Bartender Training Manual
[Restaurant Name] 20 8/01/2005
If guests seem to be in a hurry, suggest that they eat at the bar, instead
of waiting for a table. Busy lunch shifts are a great time to greet guests
and invite them to have lunch at your bar.
Do not confuse suggestive selling with overloading your guests with
beverages or food. Your goal is a satisfied guest who enjoyed their
experience and wants to return. Bartender Training Manual
[Restaurant Name] 21 8/01/2005
The Greeting
Your greeting is the first impression given to the customer, so strive to
make it special. Always greet the guest with a smile, a welcome, and
your name. Demonstrate some aspect of your personality. Change it
around: using the same greeting every time sounds mechanical.
Approach your guest(s) as soon as possible. If you can't get to a new
guest within 30 seconds, be sure that you at least acknowledge them by
eye contact and verbal contact. The first thought going through a guest's
mind is, "Am I going to be waited on?" You can notice the person
visibly relax when you say, "I'll be right with you."

Taking the Order
When approaching a guest for a drink order, always place a napkin in
front of each guest. This alerts management and fellow bartenders that
the guest has been take care of. When taking orders, make a mental
note of the guest's face. Maintain eye contact when addressing guests in
order to prevent mistakes and to communicate effectively.
Never ask for a drink order in a manner, which can be answered “yes”,
or "no." You are much more than an order taker: you are a salesperson.
We expect you to sell our products and satisfy the customer's needs.
Customer satisfaction provides the opportunity to build repeat business
and establish regular clientele that, allows you to be successful.
A prerequisite of selling is the knowledge of our products and prices. If
a guest does not specify a brand of liquor, it is our policy to offer a
beverage by brand name. This technique is referred to as "up-selling."
Up-selling requires thorough knowledge of the products available in
order to be effective: i.e., the customer says, "I'll have a vodka tonic."
The bartender responds, "Would you like Absolut or Kettle One?"
A good approach to have when taking orders from a couple is to ask for
the lady's order first. Repeat the order to the customer. Ask whether the
cocktails will be paid for in cash or if the guest would like to run a tab
on a credit card. Obtain the credit card before leaving the guest to save
time. If one person does the ordering for several people, that person is Bartender Training Manual
[Restaurant Name] 22 8/01/2005
usually the customer who will be paying; direct your questions to this
person. Never assume one person is paying for the entire round, or that
the same person is buying the next round. When in doubt, ASK!
Assure the guests that you will be right back with their cocktails. Check
the ashtrays and cocktail napkins for changing, if necessary.
Always thank the guest after every transaction and assure them of
your continued service: "I'll be back in a few minutes to see if you
need a refill." Always check the ashtray and table cleanliness.
Ashtrays must be capped, emptied, and wiped before being
returned in front of a customer." One cigarette butt is enough, two
is too many.” Be highly attentive to this motto.
Bartender Training Manual
[Restaurant Name] 23 8/01/2005
Register Operations
You will receive training on our computerized register system. It is
equipped with imprinters that will send food items to the kitchen and
bar items to the bar. The register system imprints time of order, bar seat
number, and date. It is extremely important that you fully understand
the register operations, to eliminate food or beverages going out at
wrong times and to the wrong tables; and, wrong food being made and
sent out.
This system will also allow you to close out methods of payment for
cash or credit cards. This system is designed for the server's ease and
comfort, and enables them to remain on the floor and in their stations.
It is important for the server to be fluent in register operations for
many reasons:
Organization and speed in the kitchen
Waste control
Expedience
The best customer service and experienceBartender Training Manual
[Restaurant Name] 24 8/01/2005
Bar Station Setup
The Well
The well station is set up at each location behind the bar. This station is
designed to maximize the bartenders' speed and efficiency in preparing
commonly ordered drinks.
Each highball station should be set up in the same manner so that
bartenders are not searching for product as they move around the bar.
Guidelines for this station include:
Cubed ice in the bin with the ice scoop placed handle up in the ice.
Mixer and soda gun on the right hand side of the station.
Mixing mat placed in the rail, 2 mixing tins, and the bar strainer to
the right.
Bar spoon in a designated area.
All necessary garnishes in their proper containers (limes, etc.)
Straws, napkins in the napkin holder - organized and in easy reach.
Well liquors, arranged in a specified order, located in a speed rail
attached to the ice bin.
Lime mix and Grenadine in the speed rail.
Most frequently used call liquors located at every station in the
speed rails.
Glassware stored in its designated area at each station.
Stemware located so that it is accessible from every station.
Trash receptacle nearby.
6-Packs in a central, convenient location for all bartenders.
Condiments in a central convenient location for all bartenders.
Clean menus located by each bar well. Bartender Training Manual
[Restaurant Name] 25 8/01/2005
Back Station Setup
Hot Drink Station
2 burner hot plates (set on medium) with two coffee pots (one for
coffee, one for hot water).
Sugar and Sweet n' Low in plastic containers.
Footed glass cups in easy reach
Tea bags
Garnishes:
* Lemon twists
* Sugar for rimming
Whipped cream and special whipped cream in easy reach.
Liquors and liqueurs for hot drinks in the nearest speed rail (bottles
are grouped by drink recipe where possible). Bartender Training Manual
[Restaurant Name] 26 8/01/2005
Ordering Procedures
Category
There are four (4) basic pricing categories. All drinks served at
[Restaurant Name] fall into one of these categories:
Call
Premium
Super Premium
Top Shelf
Some specialty drinks will have their own prices listed on the price
look-up sheet.
Abbreviations
It is a must that service personnel, and bartenders, use the correct
abbreviations. This is a back up system in case our register breaks
down. We are using a new type of register with a printer to reduce
vocal confusion of calling each drink. Please get into the habit of
writing all drinks on your order pad. This will give you a written record
of each drink sold.

Serving Order
When making drinks for servers, you need to set them up in the
following order. The servers will ring them in this order, and will be
expecting to pick them up in this manner. A calling order system is
necessary for efficiency and expediting the service well.
1. Frozen drinks
2. Up Drinks
3. Bottled beer
4. Tall and rocks drinks:
Brand Bartender Training Manual
[Restaurant Name] 27 8/01/2005
Vodka
Gin
Whiskey
Rum
Scotch
Bourbon
Tequila
Liqueurs
5. Juice - Water
6. Wine by the glass
7. Coffee and hot drinks
8. Draft beer

Service System
Use the following system in case of register failure:
At [Restaurant Name], we use a silent ordering system. All drinks are
to be written properly by the servers on a guest check before obtaining
cocktails from the bar. Be sure of proper price category and drink
abbreviations before going to the bar. Put ticket in on bar easel.
Bartender will then make the drinks and, using a grease pencil,
underline the ticket. Servers will garnish properly and serve. Also, this
system eliminates having to call out the drinks. This is most important
for control and efficiency at the bar.
Bartender Training Manual
[Restaurant Name] 28 8/01/2005
Preparing Drink Orders
Prepare all drink orders to recipe. Check glassware to make sure it is
clean and not chipped, ice all drinks properly and ensure all beer/wine
is served cold. Your goal is to prepare and deliver an order in less that
1-minute.

Delivering and Serving Drinks
In presenting drinks at the table, serve ladies first. Handle the glassware
in such a manner that your hands will not come in contact with the rim.
If you are in doubt about who gets which drink, ASK! It is better to
appear forgetful than to appear dumb. If the customer is sitting at the
bar, always ask if they would like to run a tab, whether it's with cash or
credit card.
If the guest pays in cash, leave yourself open for a tip. For example, if
the tab is $24.50 and the guest gives you $40.00, make sure you give
change of 5 ones, 2 fives, and 2 quarters. If the tab is $4.75 and the
guest gives you $10.00, make sure you give change of 5 ones and 1
quarter.

Continued Service
Be attentive. Face your station. Never turn your back on your guests!!
After a guest has been served, do not abandon them. Approach the
guests often to empty and clean ashtrays and remove debris. Change
soggy napkins for fresh ones. All these services are subtle methods of
"silent selling."
If you see an empty pack of cigarettes, offer to get the customer a new
pack. Open the pack, tap a cigarette out and offer to light the cigarette
for the customer. Always carry a lighter while you are working. Bartender Training Manual
[Restaurant Name] 29 8/01/2005
Be able to do two things at one time
Examples:
Take drink orders while cleaning bar.
Take orders while waiting for another guest to pay for a drink.
When not servicing the bar, step back and refrain from involving
yourself in the guests' conversations. Be attentive and efficient, but
never appear to be listening to the conversation. Never take part in a
guest's conversation unless directly addressed by the guest. Continually
check for reorders with eye contact and attentiveness.
Always be alert to solve guests' problems and answer questions: be a
part of the solution. If guests leave the bar to circulate, cover their
drinks to notify others that the guest will be returning. Establish
regulars by remembering what they drink. This contributes to
personalized service. There is no reason a guest should have to ask for
another cocktail. When the drink is 1/2 empty, offer to bring another by
name: i.e., "Can I bring you another Jack and Coke?" Never take a
guest's glass until a guest signals that it can be removed, or until
replaced with a fresh drink. Always replace soggy napkins and replace
when serving a fresh cocktail.
If a new guest joins a party, take his/her order, but never assume that
the new drink(s) go on any existing tab. Repeat service procedures for
every additional guest. Be aware of your station. As guests are leaving,
thank them for coming and invite them back again. Give your guests a
Unit business card with your name written on it, so they will ask for
your excellent service the next time they visit us.
Bartender Training Manual
[Restaurant Name] 30 8/01/2005
Service Time
Service time is the time it takes for the guest to be greeted, have their
order taken, and for the guests' drinks to be delivered. It is the length of
time the guest perceives receiving service. The total length of time
should be four minutes or less. One minute or less to be greeted, and
then three minutes from the time the order is taken until the drinks are
delivered.
Periodically throughout the night, management randomly clocks service
times and tracks them on a chart. This is not a personal test of your
ability to efficiently serve cocktails, it is a tool used to raise our level of
awareness as to how our guests perceive our service. Our goal is to
service all guests efficiently and consistently within four minutes. Bartender Training Manual
[Restaurant Name] 31 8/01/2005
Liquor Laws
Remember at all times that we have a responsibility in taking care of
our guests, to whom we are serving alcoholic beverages.
It is against the law to:
Serve alcoholic beverages to an intoxicated person.
Serve alcoholic beverages to an underage person. If you are in
doubt, it is your responsibility, as a server of alcoholic beverages,
to ask the individual for proper identification.
Permit any intoxicated person to remain on the premises. Do not
try to handle this type of situation yourself: GET A MANAGER.
Allow anyone to bring alcohol in any form into the Restaurant with
him or her.
Have an employee under the legal drinking age handle, dispense,
or serve liquor.
Pour from one bottle to another.
Serve liquor from any bottle not purchased by the Restaurant.
Allow anyone under the legal drinking age to sit at the bar. They
are allowed to sit in the bar area, but not at the bar. Bartender Training Manual
[Restaurant Name] 32 8/01/2005
Service Well
Servers will order beverages for guests at tables through the bartender
at the service well.
Server Responsibilities
Servers work as a team with the service bartender to ensure that drinks
are prepared for our guests in the most efficient manner.
Servers are responsible for:
Garnishing drinks

Bartender Responsibilities
The service bartender is responsible for:
Preparing drinks.
Teaching servers when mistakes are made in price, glass, or
garnish.
Always use two hands to do several things at one time.
Service well is your main priority (keep servers happy).
The bartender working the service well is the bartender who pours
drinks for the servers; but also is responsible for the guest area of the
bar. Servicing the servers' needs is the service bartender's top priority.
When busy, recognize the customer first, but serve the servers first.
Guests will often try to order drinks in the service well area. You
should politely ask them to step out of the station. Explain that you will
be happy to get their drinks if they step to another area, but where they
are standing is a work area for the servers.
Bartender Training Manual
[Restaurant Name] 33 8/01/2005
Drink Basics
Cocktails contain two types of ingredients and may contain a third.
They are:
Base
Modifying, smoothing, or aromatizing agent
Special flavoring and coloring ingredients
Base
This is the fundamental ingredient. It makes up at least 50% of the
cocktail. Normally, the base consists of a single liquor, which
determines the type of cocktail. There are gin cocktails (Martini),
whiskey cocktails (Manhattan), rum cocktails (Daiquiri), etc.
It is possible to combine two (or more) liquors as a base. For example,
rye and bourbon whiskeys, while different in flavor, have the same
characteristics and can be used interchangeably or in combination as a
base. Gin and white rum also blend well.
Modifying Agent
This ingredient smoothes down the biting sharpness of the raw liquor
and adds character to its natural flavor. The modifier flavor should
never predominate over the liquor flavor.
There are three classes of modifying agents:
Aromatics - vermouth, bitters, Dubonnet
Fruit Juices - orange, lemon, lime, etc., with or without sugar
Miscellaneous - "smoothing" agents such as sugar, cream, eggs,
etc. Cream and eggs produce a creamy, foamy drink that is
pleasing to the eye, as well as pleasant tasting.
Bartender Training Manual
[Restaurant Name] 34 8/01/2005
Special Flavoring & Coloring Agents
These include fruit syrups as well as cordials or liqueurs. An ingredient
that is used as a modifier in one cocktail may be used as flavoring or
coloring in another.
Recipe Adherence
Your guests expect to receive a consistent, great tasting drink every
time they visit. In order to maintain a high level of consistency and
guest satisfaction [Restaurant Name] has carefully developed written
recipes for all drinks.
Every recipe has been thoroughly tested to ensure that the quality meets
our guests' expectations. Take pride in adhering to the recipe 100% of
the time.
Strict recipe adherence will involve focusing on the following areas:
Glassware
Ice
Liquor Pouring
Drink Making & Techniques
Eye Appeal
Mixes
(This may be waived, after you pass a free pour test)
Bartender Training Manual
[Restaurant Name] 35 8/01/2005
Standardization of Beverage Orders
Well liquors are used when the guest does not specify a particular
brand to use: i.e., bourbon and Coke.
Call liquors are used when a guest specifies a particular brand of liquor
for the drink: i.e., Jack Daniel's and Coke.
Premium liquors are liquors with a specific brand name, but are either
aged or imported, and therefore, are more expensive: i.e., Crown Royal
and Coke. This would include the Super Premium liquors.
To be poured into the drink, then the drink is ordered by calling its
name. Examples of this would be Long Island Iced Tea, Black Russian,
or Manhattan.
Also, when ordering a drink that is to be prepared on the rocks, order it
as such. If a customer orders a Stoli on the rocks, order "Stoli rocks."
The bartender will then pour 2 oz. of that liquor. This does not include
drinks that contain a "splash" of a mix. These get ordered normally, and
get an ounce and a quarter shot.
Super Premium liquors are liquors and liqueurs with specific brand
names, but are either aged or imported, and therefore, more expensive:
i.e., a multi-liquor drink such as Long Island Iced Tea which uses
Absolute, Tanqueray, Grand Marnier, and Bacardi.
Top Shelf liquors are specialty liquors and liqueurs with a specific
brand name, but are either aged or imported, and have limited
availability, therefore, are more expensive. The items will be
individually priced per circumstance: i.e., Porfidio Tequila and Basil
Haden Bourbon are in the Top Shelf category, yet may not be the same
price.

Preparing Drinks
Consistency of product is a vital part of our professionalism. A drink
prepared by one bartender must be prepared exactly the same way by
all other bartenders. Therefore, it is essential that you study and learn
the drink recipe manual and any specialty or regional drink recipes. Bartender Training Manual
[Restaurant Name] 36 8/01/2005
Before preparing a drink order, be certain that you have heard the
guest's order correctly, and repeat the order to the customer. Returned
drinks are costly to the Restaurant's profits and produce unhappy
guests.
If you do not know a recipe, look it up in the recipe book. If the drink is
not listed, ask the guest if he or she knows the ingredients. Often, the
same drink is called by a different name in different locales.
Always line up your tools and ingredients before beginning. A drink
that stays in the shaker while you get a glass will be less than the best.
Pour drinks accurately, using your jigger. Whenever possible, mix
drinks within the guest's sight with the label pointing toward the guest.
Return all liquor or other ingredients to their proper place after using
them. This speeds up service by ensuring the item can be found quickly
and easily for the next drink. After using any mixing time, always rinse
and wash before returning it to its proper storage place. The tin will be
ready for the next drink.
Bartender Training Manual
[Restaurant Name] 37 8/01/2005
Glassware
There are three basic rules concerning glassware:
Use the proper glassware for each drink.
Ensure that glassware is sparkling clean.
Ensure that glassware is not cracked or chipped. (Always use an
ice scoop; this will prevent glassware from chipping and cracking.
This is also a safety measure).

Proper Glassware
Glassware is specified on each drink recipe. Always use the correct
glass. This ensures the correct ratio of liquor to mixer. All of our
recipes were developed specifically for our glassware.
Unless specified in the recipe as pre-heated or pre-chilled, glassware
must be at room temperature. Glassware just out of the dish machine is
too hot to use. Adding ice to a hot glass will cause breakage.
Chilled Glassware
A glass is chilled when used to serve a cold beverage with no ice.
To Chill a Glass: Fill the glass with cubed ice, and then with
seltzer. Allow to sit while preparing the drink, then discard ice and
water. Shake out excess water and pour the cocktail. Do not return
ice and water to the ice bin.

Pre-Heated Glassware
A glass is pre-heated when used to serve a hot drink or aromatic
liqueur.
To Pre-Heat a Glass: Fill the glass with hot water and allow to sit
until hot to the touch, then pour hot water back into the pot. Bartender Training Manual
[Restaurant Name] 38 8/01/2005
Clean Glassware
A drink loses its appeal if it is served in a spotted or streaked glass.
At the front bar the glass washing machine is used to ensure clean
glassware:
Please check cleaning chemicals frequently to ensure proper
operation.
This method satisfies health requirements, and ensures sparkling
glassware.

Bartender Training Manual
[Restaurant Name] 39 8/01/2005
Ice
90% of the drinks you make use ice in some form. Ice is a food product
and is consumed by your guests. It is treated with the same sanitary
procedures as any food item in our Restaurant.
Always ice glasses with an ice scoop. Never use your hands or scoop a
glass through the bin.
Glasses should never be placed in ice. You might break the glass in
the ice.
Ice must be hard and clear. Your management staff has a regular
maintenance program for the ice machines to ensure that they work
properly and provide the correct product.
Ice must be cold. Ice may vary in temperature from -10 F to +32 F.
"Warm" ice melts quickly and makes weak, diluted drinks.
Ice must be dry. Ice should stay dry. The ice bins should have
adequate drainage to allow melting water to drain off easily and
quickly. Check ice bin drains at the ice machine, service bar, and front
bar at least one a week.
Ice must be clean. Keep all impurities out of the ice. Some bars store
fruit, bottles, and cartons in the same ice used to mix drinks. Health
departments regard such ice as contaminated, and you should, too. Ice
bins and ice scoops should be included in a regular clean-up program.
Use plenty of ice when making drinks. Unless specified by recipe, all
glasses should be packed with ice before a drink is made. This ensures
the proper ratio of liquor to mixer. The correct amount of ice also
prevents over-dilution. Dilution is the water from melting ice, and is
part of any drink. However, excess dilution spoils the drink.
Use fresh, clean ice for every drink you make. Throw used ice away.
You would not serve a partially eaten salad, so do not use partially
consumed ice. Occasionally, a guest will request that you build a new
drink on top of the old one. In that case, accommodate the guest.
If you break a glass near or over an ice bin, take that ice out of service
immediately! Do not take a chance with your guests' safety. Broken
glass in ice is extremely hazardous. Bartender Training Manual
[Restaurant Name] 40 8/01/2005
Drink Making Techniques
All of our drinks are made using one of the following techniques:
• Build • Layer
• Stir & Strain • Float
• Shake & Strain • Top
• Mix • Muddle
• Blend
The correct procedure will be specified in the recipe.
Build
When building a drink, the ingredients are poured directly into the glass
in which it is served (with or without ice). Building is the easiest drink-
making technique (used for highballs, juice drinks, nails, and hot
drinks).
Stir & Strain
This technique is used to chill a clear liquor/liqueur or combination of
liquors/liqueurs when they are served straight up.
Stirring mixed ingredients, assures proper dilution, and chills liquor to
the proper serving temperature. Clear liquors are stirred and strained,
instead of shaken and strained, to maintain the crystal clarity of the
liquid.
If a clear liquid is shaken or mixed, it becomes mixed with air and
looks cloudy. Bartender Training Manual
[Restaurant Name] 41 8/01/2005
To stir and strain a drink:
1. Fill a mixing glass with ice.
2. Pour ingredients into the mixing glass.
3. Stir quickly 8 to 10 times with a bar spoon until condensation forms
on the outside of the glass. DO NOT CHURN.
4. Fit a bar strainer over the mouth of the mixing glass and strain the
liquid into the proper glass. Never use your fingers to strain a
cocktail.
5. Wash the mixing glass, strainer, and bar spoon.

Shake & Strain
This technique is used with opaque ingredients (juices, sweet & sour
mix, cream).
Shaking and straining accomplishes the same result as stirring and
straining, but also produces a froth from the mixture and provides a
good show for the guest.
To shake and strain a drink:
1. Fill a mixing glass with ice.
2. Pour ingredients into the mixing glass.
3. Fit the mouth of a mixing tin over the mouth of the mixing glass at
an angle.
4. Rap mixing tin firmly downward onto the mixing glass to create a
seal.
5. Hold the base of the mixing glass in one hand and the base of the
mixing tin in the other hand. Vigorously shake until a frost appears
on the mixing tin.
6. While holding the mixing tin and glass, as in Step #5, gently tap the
protruding edge of the mixing tin against the shot rail to break the
seal between the tin and the glass. Lift the tin off. Bartender Training Manual
[Restaurant Name] 42 8/01/2005
7. Fit a bar strainer over the mouth of the mixing glass and strain the
mixture into the proper glass.
8. Wash the mixing glass, tin, and strainer.

Blend
A blending technique is used to liquefy solids. Frozen and ice cream
drinks are blended to a slushy or creamy consistency. There should be
fluid enough to pour, yet thick enough to hold a straw upright.
To blend a drink, follow these instructions:
1. Place ingredients into the blender cup, and then add ice.
2. Firmly set blender cup on base/motor. Place the top on the blender.
3. Set speed to "low" (draws ingredients down into blades and extends
the life of the blades, clutch and motor). Turn motor "on."
4. To produce a fully blended drink, after ingredients are incorporated,
switch speed to "high" until the blending is smooth.
5. Switch speed back to "low", turn off motor, allow blender to slow,
and remove blender cup (this extends the life of the blades, clutch
and motor).
6. Pour the mixture into the proper glassware.
7. Wash the blender.

Layer
Layering is used to produce distinct "layers" of ingredients with clear
and sharp separation of one layer from another.
Each ingredient is poured so that it "sits" atop the preceding ingredient,
with no mixing of the two.
To achieve this effect, follow the ingredient order listed in the
recipe. Bartender Training Manual
[Restaurant Name] 43 8/01/2005
1. Pour first ingredient into the glass.
2. Place bar spoon atop first "layer" so that the bowl of the spoon rests
on the surface of first "layer."
3. Slowly and carefully pour the desired amount of the next ingredient
"layer" into the bowl of the spoon (technically, the downward force
becomes an outward force, moving the second ingredient across
instead of through the first.)
4. Carefully angle the spoon out of the layer.

Float/Top
This technique produces an effect similar to layering. When floating or
topping, however, the "bleeding" of one ingredient into another is
desired vs. the sharp distinction between ingredients achieved by
layering.
To float an ingredient, pour it slowly from closely above the rim of the
glass while moving the bottle or pitcher in a circle over the top of the
drink.

Muddling
Muddling accomplishes:
Extraction of juices or flavors from solids (example: cherry and
orange for an Old Fashioned), or
Dissolving of solids into liquid (example: sugar cubes for Irish
Coffee).
A muddler is a non-porous wooden tool used to press the ingredients,
not beat them. To muddle an ingredient, hold muddler firmly and press
it into the ingredient while turning it a quarter of a turn. Continue this
action until the solid is dissolved or the juice is released.
Bartender Training Manual
[Restaurant Name] 44 8/01/2005
Eye Appeal
Eye appeal is very important. It impacts a guest's experience in our
Restaurant in three ways:
It Is a Sales Tool
There is a certain "something" about a unique drink that arouses the
guest's curiosity enough to ask the server about it. This is an excellent
opportunity to use salesmanship to introduce guests to our unique
products.
It Enhances the Flavor of a Cocktail
Eye appeal is an important part of a guest's impression of a mixed
drink. If a drink is served in a sparkling, clean glass with fresh and
attractive garnishes, it will seem to taste better than the exact same
drink served in a spotted glass with an inferior garnish.
Serves as a Statement of Our Overall Quality
Every drink we serve is an example of the quality of our Restaurant.
Inferior products or garnishes should never be used. There is no reason
eye appeal cannot be 100% correct 100% of the time.

Bartender Training Manual
[Restaurant Name] 45 8/01/2005
Garnishes
A good garnish increases the overall appeal of a drink. It should not
detract from the drink or make it difficult to consume the drink.
A garnish should be vivid in color and fresh in appearance with no
visible signs of age or deterioration.
A garnish is part of the recipe and is an essential part of the drink. The
drink recipe book gives sensitivities, which must be observed for all
garnishes.
Quality Hints
Cutting Fruit
Always wash fruit in cold water before cutting.
Always use a clean cutting board.
Use a clean, sharp knife.
Stocking
Only stock enough fruit for any given 2-hour period (both at the
point and service wells).
Storage
Always store garnishes refrigerated, covered, and labeled.
Do not store old garnishes on top of new garnishes.
When storing citrus garnishes, which have been stocked, rinse
them with soda or water, and drain before coverage and
refrigerating.
Cherries, olives, and cocktail onions should be stocked and stored
in their own juice.
Cut celery should be stored in water to retain crispiness, and
stocked on the station in ice water. Bartender Training Manual
[Restaurant Name] 46 8/01/2005
Waste/Quality Control
The most effective way to control garnish waste is to use accurate
pars. Your manager will demonstrate where your pars are recorded
and how to use them.
Quality control is everyone's responsibility. Garnish quality must
be judged each time a garnish is stocked, stored, or used.

24-Hour Garnish Cycle
Using a 24-hour garnish cycle ensures garnish freshness. To begin this
cycle, assume that when the bartender begins to cut garnishes, no fruit
is left from the previous day.
Bartender Training Manual
[Restaurant Name] 47 8/01/2005
Closing Out A Table
Presenting the Check
Before presenting the check, look it over to make sure you have
charged for everything correctly.
Appetizers
Soups
Salads
Entrees
Sides
Desserts
Coffee
Wine
Either give the check in a booklet to the host (if known), or place it in
the center of the group and say, "Thank you." If the customer is paying
with a credit card, follow the house procedure. Pick up the check and
voucher after it is signed, and again, thank the customer. DO NOT
examine the tip as you leave the customer.
When you drop the check at the bar, make sure the customer knows
YOU are the cashier and will take care of the check whenever they are
ready. There is nothing more aggravating for a customer than
wandering around looking for a cashier.
Remember, it is at this point, when closing out the check, that the guest
is deciding the bartender's tip. A bad impression here can undo all
previous good impressions. Bartender Training Manual
[Restaurant Name] 48 8/01/2005
The Farewell
When your guests are departing, we have four distinct objectives:
5. To make sure their experience in our restaurant was pleasurable.
6. Thank them, by name, for their patronage.
7. To invite them back for another visit soon.
8. To make sure their last impression is a positive one.

Methods of Payment
Approved methods of payment are cash, VISA, Master Card, and
American Express, and checks. All other methods of payment, i.e.
Travelers Cheques, require management approval. When accepting
personal checks, you must get approval by management, and include
the following information:
Driver's license number
Current address
Phone number (day and evening)

Bartender Training Manual
[Restaurant Name] 49 8/01/2005
Opening, Running, Closing Duties
Every shift at the restaurant has opening, running, and closing duties.
These duties are posted in the bar book. These duties are extremely
important in assuring smooth daily operations and ongoing quality
service. These duties require teamwork, and through teamwork, we will
maintain excellence in service.
Opening and closing duties will not be considered complete until
approved by the manager on duty. Running duties refer to ongoing
duties while the Restaurant is open for business. The responsibility of
making sure these duties are being done during the shift is that of you
and your teammates. Each station is assigned its own duties. Some
duties will require individual effort, while others will require team
effort.
Bartender Training Manual
[Restaurant Name] 50 8/01/2005
Bar Cleanliness
Cleanliness at the bar is essential. Our guests' impression of us is at
stake. Even at hours of peak business, your bar should appear clean and
attractive.
Your store will have a list of daily housekeeping duties for the bar. This
list will include the following:
• Stainless counters • Blenders
• Sinks • Mixers
• Ice bins • Back up liquor
• Liquor bottles • Beer taps
• Trash cans • Coffee burners
• Bar surface • Beer drains
• Refrigerators and Coolers • Speed rails
• Plastic bottles • Storage areas
• Glassware • Soda gun hoses and nozzles
• Condiments and holders • Cash registers
These tasks are specifically assigned as A.M. or P.M. duties to the
opening bartender, early out bartender, or closing bartenders/barback.
On a weekly basis, every part of the bar is thoroughly cleaned.
The weekly clean up will include:
‰ Cleaning out all storage areas.
‰ Cleaning out all par shelves.
‰ Cleaning stainless counters and sinks.
‰ Cleaning out walk-in and reach-ins thoroughly.
‰ Cleaning soda gun - nozzles, holders, and hoses. Bartender Training Manual
[Restaurant Name] 51 8/01/2005
End Of Shift Responsibilities
At the end of your shift, you will be responsible for cleaning and
restocking the bar.
If you work on A.M. shift or a P.M. early out, you will leave the bar
clean, organized, and stocked with liquor, beer, wine, mixes, garnishes,
and glassware for the closing bartender(s).
If you are closing, you will complete a comprehensive check of the
bar's organization. Your responsibilities will include:
Restocking responsibilities:
‰ Liquor
‰ Beer
‰ Wine
‰ Napkins
‰ Straws

Proper storage procedures:
‰ Mixes and juices
‰ Usable fruit garnishes
‰ Ice cream

Cleaning responsibilities:
‰ Fruit containers
‰ Mixing glasses
‰ Tins
‰ Strainers and utensils
‰ Bar top
‰ Ice bins Bartender Training Manual
[Restaurant Name] 52 8/01/2005
‰ Stainless surfaces
‰ Floor

Removing all bottles, cleaning the speed rail and the bottles, and
reorganizing the bottles.
Flushing beer drains and cleaning drip pans and grills.
Emptying trash and storing trash cans.
Requisitioning liquor.
Completing walk through with the Manager.

Bartender Training Manual
[Restaurant Name] 53 8/01/2005
Bartender Security Responsibilities
1. When coming on duty, the Manager will supply you with the
appropriate cash banks. You should count this prior to starting your
shift.
2. You are responsible for any differences when checking out.
3. If you need change during your shift, notify your Manager.
4. If you accumulate over $1,000 in cash in the register drawer, the
Manager will remove the excess leaving only sufficient change
reserve for you to operate.
5. The Manager and you will verify and record (in the P.O.S. as a
Drop) the amount of cash taken. The cash will be dropped in the
safe and will be witnessed by another Manager or bartender.
6. Upon checking out your register, call the Manager for an escort to
the office and lock the door.
Bartender Training Manual
[Restaurant Name] 54 8/01/2005
Check Out Procedures
1. Your computerized register system will print out your guest check
at the end of each table's meal. This alleviates the issuance of any
manual guest checks.
2. Once a guest check is printed out and a customer has paid, you will
close out that check to cash, Master Card, VISA, or American
Express, or other forms of payment. You must keep all printed out
closed guest checks for checkout.
3. Before beginning your checkout each shift, check the following:
‰ Make sure all your customers are through, have been tabbed,
and do not need anything else. I.e., coffee, tea, etc.
‰ Be certain the manager has closed your section for the shift.
‰ Make sure you have collected from all of your tables and have
all your tickets with you.
‰ Make sure all plates, silverware, glassware, and containers are
cleared from all of your tables.
‰ Be certain that all of your side work and closing duties are done.
‰ Make sure that you have your full uniform on at all times, while
in the front of the house.
‰ Have a manger do any deletions of voids, over rings, and promo
tickets. All over rings must be signed by a manager at the time
they occur, and not at the end of the shift. You never sit down to
eat, drink, or smoke until all of the above are completed.
Starting your checkout before all your customers are finished is
grounds for termination.

Over Rings Or Voids
Any time you make a register mistake of an item you did not want to
ring up. Get a manager immediately to correct this on the register, and Bartender Training Manual
[Restaurant Name] 55 8/01/2005
notify the kitchen or bar NOT TO PREPARE THAT ITEM. Over rings
and voids are register mistakes of items never served or prepared.

House Promo
Occurs anytime an item has been prepared and served to a customer
that was not satisfied with the item. Perhaps it was under or over
cooked, or the glass was chipped, etc. This would include a customer
waiting too long for their meal. Only a manager can do this function on
the register. Get the manager before closing any house promo tickets.

Manager Promo
Occurs anytime a manager wishes to buy a table a round of drinks,
perhaps a dessert, or any free purchase approved by a manager
promoting good will to our patrons. Inform the manager when you are
serving a regular guest you would like to buy a drink for, a special
guest to send an appetizer out to, a large party, or to send
complimentary desserts. Please introduce the manager to these
customers by name. We want to help you develop a large regular
following. From time to time, the restaurant will have contests
promoting such clientele builders. Get the manager on duty before
closing out any manager promo tickets.

Employee Discount/Customer Discount
Occurs anytime the full amount of an item will not be collected. For
example, employee meals or coupons offering $2.00 off any menu item,
or buy one, get one free coupons, or frequent lunch program discounts.
Only a manager can discount guest checks on the register. Get the
manager on duty before closing out any discount checks. Bartender Training Manual
[Restaurant Name] 56 8/01/2005
Now You Are Ready To Check Out!!
1. Arrange your tickets, top to bottom, in the following order:
All promo tickets - manager, house discounts and other charges.
All charges, separated in this order: 1) American Express, 2)
Master Card, and 3) VISA. Be certain merchant copy of the
charge voucher is stapled to the paper guest check.
All remaining cash tickets.
2. Prepare the Server Checkout Sheet. Make sure you have no open
checks.
3. Be certain charge totals of Master Card, VISA, and American
Express, along with promos, discounts or other charges balance
with what you have on your guest checks. Use the calculator to
double check. If they do not balance, this means that you are
missing a guest check, or charge receipt
NOTE: Add only items that were actually rung up on the register.
If you bought a customer’s cigarettes, for example, and you added
that money in on their tab by hand, do not include it in your actual
totals. This will prevent you from balancing to the register.
4. The following items should be ready for the manager, before you
enter the office:
Promo checks, houses, and over rings accounted for on register.
Have all money counted and faced.
Have all charge vouchers matched with the ticket they paid for.
All tickets in order, with houses, promos, then charges, and cash
tickets as previously stated. There should only be ONE person in
the office doing checkout at a time. This helps eliminate
unnecessary confusion and mistakes. Please use the calculator
provided for you.
Have the Check Out Sheet completed up to the register reading
entries. Bartender Training Manual
[Restaurant Name] 57 8/01/2005
5. The manager will give you your register reading to enter on your
Check-Out Sheet. The register reading will include your total sales
and your total cash due. Cash due = total sales - charges. Count out
cash due and have ready in the largest denominations of bills
possible.
If for some reason you cannot balance to the register totals, ask the
manager for assistance.



Tip Pool
A tip pool is to show appreciation towards those team mates who assist
you in doing your job more proficiently: allowing you to give the best
service possible, and helping you make more money.
The management at [Restaurant Name] understands that we cannot
dictate how the service staff participates in a tip pool; however, we
believe in a strong teamwork philosophy. Due to this philosophy, we
have given the staff the decision-making powers to create and
implement a tip pool with management assistance and final approval.

Bartender Training Manual
[Restaurant Name] 58 8/01/2005
Performance Standards
1. We do not have "go cups" under any circumstances. No one may
take any bottle or glass outside of the building.
2. We do not keep purses or any personal belongings for the
customers. This includes employees when they are in on their off
nights.
3. Advise a Manager of any customer who appears to be intoxicated.
4. IF YOU ASK TO LEAVE...YOU CLOSE.
5. If you fail to show up for a shift, you will meet with the General
Manager prior to your next scheduled shift.
6. Notify a Manager of anything out of the ordinary, or any possible
problem.
7. A smile and friendly attitude are part of everyone's uniform and will
increase your income.
8. All employees are required to have a telephone number where they
can be reached.
9. If you notice anything in the Restaurant that is broken or damaged,
notify a Manager.
10. Do not leave the bar on break without checking with a Manager.
11. Do not eat, drink, or smoke while on the floor.
12. You must be in the bar working in completed uniform at your
scheduled time.
13. A Manager must approve all schedule changes.
14. If you wish to continue to have a break area, keep it clean. Do not
leave glasses, ashtrays, napkins, etc., lying out.
15. You must clock in and out as scheduled. BE ON TIME
16. Print a copy of your schedule each week. Do not call up to the
Restaurant to find out your schedule. You are responsible for
knowing your schedule. Bartender Training Manual
[Restaurant Name] 59 8/01/2005
17. You may not receive personal phone calls at the Restaurant, except
in a real emergency. Please inform your friends and family.
18. Schedule requests are due one week prior to the posting of the
schedule. Leave them in the designated area.
19. You may not come into the back of the house after you have been
drinking. You may not take drinks into the break room.
20. If you want to return to the Restaurant after work and have a
cocktail, maintain a very high standard of behavior, leave at last
call, and be the very first to leave when the lights go up.
21. If you have a suggestion on how to make the Restaurant run more
efficiently, please give them to a Manager.
22. Remember to enjoy yourselves and have fun while you are here. Let
the Managers handle all problems, big or small.
23. You will greet your guests with -
A smile
Your name
A welcome
Promotional information and specials
24. When your guests leave, you will thank them for coming and invite
them back.
25. You will clean stations during your shift - EVERYTHING from
floor to ceiling.
26. No more than two cigarette butts per ashtray. Cap them properly.
27. Your service well is your station -- KEEP IT CLEAN!
28. Teamwork is ESSENTIAL.
29. Do not grab glasses from people's hands at last call. Find a
Manager, and let them assist.
Bartender Training Manual
[Restaurant Name] 60 8/01/2005
You Should Not
1. Make unnecessary noise. This is annoying to guests dining nearby.
2. Overfill a glass with mix; it weakens the drink.
3. Be overly familiar with a guest when he/she is with others.
4. Mention a guest's last visit unless they bring it up first.
5. Let guests wait for service if they are alone at the bar (they will
become impatient quickly). Remember the order in which guests
arrive, but try to serve the "loner" first.
6. Gossip. Do not tell off-color stories or argue politics or religion.
Never complain about fellow employees, supervisors, guests, or
bosses. A good bartender never wins an argument.
7. Neglect a "new" guest by standing at one end of the bar engaged in
idle conversation. Never let anyone feel like an outsider.
8. Interrupt; be a good listener. However, never give the impression of
listening in on conversation between guests.
9. Do not water down drinks or short pour drinks. Do not try to correct
the situation by refusing or discontinuing service to a guest. This
could jeopardize your relationship with other guests.
10. To ensure the safety of our guests [Restaurant Name] has
developed a program to educate all employees to the effects and
possible hazards of alcohol.
11. Our intent is to provide our guests with an enjoyable experience in
our Restaurant and to ensure that they leave our Restaurant safely.
12. Our alcohol awareness written material informs employees about
recognizing the signs of intoxication. Employees are shown how to
prevent intoxication and what procedures to follow if a guest
becomes intoxicated. Bartender Training Manual
[Restaurant Name] 61 8/01/2005
Checking Identification
By law, you are responsible for carding anyone that you suspect is not
of legal drinking age. Do not put yourself in jeopardy by serving a
minor.
Check ID's of anyone who appears to be under the age of 25. Also, card
guests appearing to be under 25, who return an empty glass and order
another drink.
Try to serve only guests you can see. Minors may send someone older
for their drinks.

Doubles
Our pricing on doubles is as follows: for a double drink, charge twice
the normal price. There are two reasons for this policy:
We do not want to encourage our guests to become intoxicated.
In mixed and blended drinks, adding an extra shot of liquor alters
the flavor. We believe that the standard recipes are the best way to
serve these drinks.
If a guest requests a double mixed drink, explain the price and advise
him that we do not recommend serving the drink that way. If they
persist, accommodate them, and then notify a Manager.
Bartender Training Manual
[Restaurant Name] 62 8/01/2005
Front Of The House Behavior
There is to be no yelling or arguing in the front of the house. If you
have a problem with a customer, DO NOT ARGUE, keep calm, and get
a manager. The same applies to employee relations. No yelling or
arguing or yelling, get a manager.
Eating Or Drinking
There is to be no eating or drinking in the front of the house at any
time. Food is only to be eaten during management-approved breaks.
After Shift Behavior
Employees may not sit with customers at a table or at the bar while in
uniform. If you are visiting the restaurant off duty, you are still a
representative of [Restaurant Name]. For this and other reasons, we
will appreciate you maintaining a very high standard of behavior.
Bartender Training Manual
[Restaurant Name] 63 8/01/2005
Conclusion
There is a lot of information contained in this manual! Believe it or not, however, there is
even more information that is not.
We have given you the basics, as we view them, and how we would like them to be
conducted. There is no section in this manual concerning "Teamwork." The reason for
this is that we feel this topic falls under the "Common Sense" category. We expect our
staff at [Restaurant Name] to possess this common sense from the word "GO."
We want you to use the service tips in the manual, along with your common sense, and
above all, YOUR individuality, to help create an atmosphere that will encourage good
times for our customers, and yourself. When this happens, you will be ensuring the
success of not only [Restaurant Name], but also yourself.
GOOD LUCK!!!