CHAPTER 12 BAR & BEVERAGE Alcoholic Beverage Licenses. How to Apply for a License. Bar Layout & Design. Placement of the Bar within the Restaurant. –The Speed Gun. –Glass Washing. –Bartenders. –Basic Inventory. –Wines. Responsible Alcoholic Beverage Service. Controls.

BEVERAGES Beverages account for 25%– 30% of total sales. –A ratio higher than this will attract the Department of Alcoholic Beverage Control. The cost of beverage production is less than in the kitchen: –Consequently, the margins are greater.

TYPES OF LICENSES On-sale general. Authorizes the sale of all types of alcoholic beverages—namely, beer, wine & distilled spirits—for consumption on the premises. Off-sale general. Authorizes the sale of all types of alcoholic beverages for consumption off the premises in original, sealed containers. On-sale beer & wine. Authorizes the sale on the premises of all types of beer, wine & malt liquor. Off-sale beer & wine. Authorizes the sale of all types of beer, wine & malt beverages for consumption off the premises in original containers. On-sale beer. Authorizes the sale on the licensed premises of beer & other malt beverages with an alcoholic content of 4% or less by weight.

APPLYING FOR A LICENSE The application process can be lengthy. States have jurisdiction over the sale of alcohol. State regulations must be met to be granted a license. Notices stating that a license has been applied for must be placed in the newspaper & posted in the window of the restaurant for a minimum of 30 days. There are 2 types of alcoholic beverage licenses: –General liquor license. –Beer & wine license.

BAR LAYOUT & DESIGN FACTORS The overall design & layout of the restaurant. The intended prominence of the bar. The number of bartenders required to operate the bar & beverage service. The volume of business expected. The degree of self-sufficiency of the bar. The electric & water supply. The construction costs of providing electric & water supply. The distance to the storeroom & the dispensing system. The location of the beer kegs & cooling equipment. The type of restaurant.

PLACEMENT OF A BAR WITHIN THE RESTAURANT The bar should be in a location that has easy access. If you want the bar to be a highlight of the restaurant, place it near the entrance in prominent lighting. Some bars provide comfortable seating so the customers can relax. Seats placed close together encourage conversation.

THE SPEED GUN Used in bars as a pouring device that conveniently lets the bartender mix routine drinks. The average gun contains two sodas, a juice, soda water, ginger ale & tonic. A speed gun is located at each drink-making station.

GLASS WASHING Glasses may be washed by a machine, which is normally housed under the bar counter, or in a three-compartment sink. The reason for the three- compartment sink is sanitation: –The first sink has a brush, is filled with hot water, & has a special cleansing agent for bar glassware. –The middle sink has a clear, hot rinse. –The third sink has a sanitizing germicide agent. –A space with a rubber mat is provided for glasses to drain on.

BARTENDERS ARE RESPONSIBLE FOR: Welcoming the guest, taking & preparing the drink & food orders in a friendly manner. Making sure that the drink is rung up & paid for. Keeping the bar & bar area clean, including glassware. Prepping enough fruit, juices, liquor & other stock for the shift. Replacing any used stock for the next shift. Cutting off or refusing to serve anyone who appears intoxicated, then making arrangements for the person to get home safely. Providing the guests with entertaining conversation. Making drinks for the servers & providing them with change. Taking inventory of all beer & liquor bottles at the end of shift. Remembering everyone's name!

BASIC BAR INVENTORY The selection of a basic bar inventory depends on the type of restaurant. –For example, a trendy upscale restaurant will carry several premium brands that a neighborhood Italian restaurant will not.

WINES Wine is the fermented juice of freshly gathered grapes. Wine is produced in many temperate parts of the world. The soil, climate & cultivation all have a significant impact on the wines character. Too much or too little of one essential element will mean a poor tasting wine. Wine is first categorized by color: red, white or rose, then are further classified as light beverage wines, still, sparkling, fortified, & aromatic.

WINE MAKING Wine is made in six steps: 1.Crushing 2.Fermenting 3.Racking 4.Maturing 5.Filtering 6.Bottling

WINES After maturing, the wine is filtered to help stabilize it & remove any solid particles still in the wine. –This process is called fining. The wine is then clarified by adding either egg white or bentonite, which removes impurities as it sinks to the bottom of the vat. Fine vintage wines are kept for a few years to further mature in the bottle & are consumed at their peak– several years later. White wines mature quicker than red & are often consumed within a few months of bottling.

SPARKELING WINES Champagne, sparkling white wines & sparkling rose wine are known as the sparkling wines. The sparkling part comes from the addition of carbon dioxide, which can be either naturally produced or infused into the wine. Champagne owes its unique sparkling quality to a second fermentation in the bottle, a process called method champenoise.

FORTIFIED WINES Sherries, Ports, Madeira’s & Marsala’s are fortified wines, meaning they have had brandy or wine alcohol added to them. Brandy or wine alcohol gives a unique taste & increases the alcohol content of the wine to about 20%. Each of the fortified wines is sweeter than regular wine & each has several sub-groups with a range of aromas & tastes. They can be enjoyed anytime & are also used in cooking.

AROMATIC WINES Aromatized wines are fortified & flavored with herbs, roots, flowers, & barks. These wines can be sweet or dry. Aromatic wines are better known as aperitifs, which are normally enjoyed before a meal to stimulate the digestive juices.

HOW TO SELECT A WINE LIST The wine selection offered should be appropriate for the restaurant. –Naturally, an Italian restaurant will feature wines from Italy. Consider the varietals type of grape and most important, what’s on the menu. –Pairing food with wine is critical to the enjoyment of the meal, as wines can either complement or detract from a dish.

WINES WITH FOOD Wines are best described by flavor & texture. Richness & body are important qualities when choosing the appropriate wine. Flavors are food & wine elements perceived by the olfactory nerves as fruity, minty, herbal, nutty, cheesy, smoky, flowery, earthy and so on. Light food & light wine is a good combination.

RESPONSIBLE ALCOHOLIC BEVERAGE SERVICE: 1. Write a responsible alcohol-serving mission statement outlining your position on drinking & safety. Once the mission is written down, the operator has a basis from which to complete the policy & plan. 2. Review local & state liquor laws. 3. Assess the operation’s clientele. 4. Make a plan for developing & maintaining relationships with law enforcement officials & transportation organizations. 5. Establish a comprehensive program of ongoing staff training. 6. Create a schedule of management audits of policy & practice. 7. Create a system of actions that demonstrate support for responsible & enjoyable drinking.

ALCOHOLIC BEVERAGE SERVICE A trained person at the door to check ID’s, to discourage patrons from leaving with alcohol. Encourage “designated driver” program. Post taxi numbers next to pay phone. Encourage food consumption.

THIRD PARTY LIABILITY Owners, managers, bartenders servers are liable if they serve alcohol to minors or to persons who are intoxicated. Dram Shop Legislation governs the sale of alcoholic beverages. To combat underage drinking, a major brewery distributed a booklet showing the authentic design & layout of each state’s driver’s license to licensed establishments. Trade associations have produced a number of preventive measures & programs aimed at responsible alcohol beverage service.

CONTROLS Liquor inventory that is not properly controlled can seriously affect the restaurant. It is safe to assume that given chance, liquor will be stolen. Institute a weekly or biweekly audit. –This may be done by an outside auditor, which is recommended for larger & higher-volume restaurants, or internally, with the correct equipment.

CONTROLLING LOSES Limit bar access to bartenders & make them accountable for the pouring cost results. Give incentive bonuses for good results. Require drink orders to be rung into the register before the drinks are made. Use a remote system. Install a video system & alarm on the back door. Do not allow bags in the bar area.

CONTROLLING LOSES Provide lockers in another area. If mistakes are made have them written off & signed for by management. Cushion bar floors to reduce breakage. Set up a system that allows employees to anonymously report incidents. Be careful in hiring employees for the beverage operation; check references & do background checks.

The End Copyright © 2008 John Wiley & Sons, Inc.