1. BEVERAGE SERVICE BASICS

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

3. BAR SERVICE STANDARD  BASIC ALCOHOL  SODAS/JUICES/MIX  GARNISHES PREMIUM  VODKA BARS  MARTINI BARS  MOJITO BARS  FLAMING DRINKS  THEME DRINKS

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

5. BAR SERVICE PAYMENT OPTIONS CASH BAR  GUESTS PAY BAR FOR DRINKS (VOUCHERS)  REDUCED INVENTORY  TIP CUPS ARE CUSTOMARY OPEN BAR  GUESTS BEVERAGES ARE PRE-PAID  INCREASED INVENTORY  TIP CUPS ARE TYPICALLY NOT PERMITTED CONSUMPTION  CLIENT IS CHARGED BASED ON GUEST ORDERS  BILL IS SETTLED AT THE CLOSING OF EVENT

6. PORTION CONTROL FIT BOTTLES WITH PROPER SPOUTS. USING PORTIONING TOOLS FOR ACCURACY TO RETAIN PROFIT SERVINGS  WINE PORTION 4-5 OZ.  SPIRITS 1.5 OZ.

7. ESTIMATING CONSUMPTION DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL BASIC RULES OF THUMB  2 DRINKS/HR  MORE DRINKS AT AN OPEN BAR  MORE IN WARMER MONTHS  MORE DURING EVENING/WEEKEND EVENTS  MORE AT SOCIAL VS. CORPORATE EVENTS  MORE WITH FREE POUR VS. MEASURED POPULAR LIQUORS  GIN, VODKA, SCOTCH RATIO: 1 BARTENDER FOR 50 GUESTS

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

9. SET-UP COCKTAIL AREA  MIXED DRINKS FOR GUESTS SERVICE BAR  FOR SERVERS TO PICK UP DRINKS SERVICE AREA  GLASSWARE, BEER, WINE, JUICES

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