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BEHIND BARSBEHIND BARS

Why do you bartend?Why do you bartend?Why do you bartend?ororor

Bartenders canchange the worldone person at atime...Gaz Regan

@thefettefactorDir. of Artistry & Innovation15+ yrs Bartending & Hospitality Exp.2016 NJ Iron Shaker ChampionWSET Level 2 Spirits B.A.R. ReadyFounding Member of USBG-NJSteve Fette, SP

Behind Bars BoH TeamColin DietzTaylor DugganMelanie CaruganMatt Brown

Faster PaceSimple DrinksSpeed > DetailSlower paceMore ComplexDetail > SpeedWeddingsCocktail BarsCountry ClubTaverns/PubsHotelsTrattoriasClubsBeach BarsBanquet BarsPerformance Venues4-star RestaurantsSpecial EventsHigh-End Mixology BarsHigh-EndHigh-VolumeWhere Do You Work?

Better service, less formalFaster, more personalMore opportunities to upsellMonitor paceHigh-End

Good service, more casualMore transactional, shortexchangesSplit-second decisionsHeightened bar awarenessHighVolume

Crafting the Guest ExperienceYour role as the BARTENDERGuest ExperienceSteps of Service

PridePridePrideTAKING SATISFACTION INTAKING SATISFACTION INTAKING SATISFACTION INONES WORK. COMMITTEDONES WORK. COMMITTEDONES WORK. COMMITTEDTO QUALITY.TO QUALITY.TO QUALITY.PassionPassionPassionSTRONG ENTHUSIASM FORSTRONG ENTHUSIASM FORSTRONG ENTHUSIASM FORTHE JOB. CONTINUEDTHE JOB. CONTINUEDTHE JOB. CONTINUEDEDUCATION KEEPS YOUEDUCATION KEEPS YOUEDUCATION KEEPS YOUENGAGED.ENGAGED.ENGAGED.ProfessionalismProfessionalismProfessionalismADHERE TO ETHICAL +ADHERE TO ETHICAL +ADHERE TO ETHICAL +LEGAL STANDARDS. TREATLEGAL STANDARDS. TREATLEGAL STANDARDS. TREATOTHERS WITH RESPECT.OTHERS WITH RESPECT.OTHERS WITH RESPECT.PresentationPresentationPresentationVISUAL APPEAL OFVISUAL APPEAL OFVISUAL APPEAL OFCOCKTAIL AND YOURSELF.COCKTAIL AND YOURSELF.COCKTAIL AND YOURSELF.CREATING COMPLETECREATING COMPLETECREATING COMPLETESENSORY EXPERIENCE.SENSORY EXPERIENCE.SENSORY EXPERIENCE.PreparationPreparationPreparationBEING READY + WELL-BEING READY + WELL-BEING READY + WELL-EQUIPPED FOR SHIFT. FASTEREQUIPPED FOR SHIFT. FASTEREQUIPPED FOR SHIFT. FASTERSERVICE, FEWER MISTAKES,SERVICE, FEWER MISTAKES,SERVICE, FEWER MISTAKES,SMOOTHER OPERATION.SMOOTHER OPERATION.SMOOTHER OPERATION.

"Mixologists"Mixologists"MixologistsCARE ABOUT WHAT'S IN THECARE ABOUT WHAT'S IN THECARE ABOUT WHAT'S IN THEGLASS. GLASS. GLASS. BARTENDERS BARTENDERS BARTENDERS CARECARECAREABOUT WHO'S HOLDING IT."ABOUT WHO'S HOLDING IT."ABOUT WHO'S HOLDING IT."BartenderMixologist

No JudgementNo Judgement11..Seek to UnderstandSeek to Understand22..Be Efficient, Attentive, and PatientBe Efficient, Attentive, and Patient33..CommunicationCommunication44..Welcome and Anticipate GuestsWelcome and Anticipate Guests55..Be Cheerful and ApproachableBe Cheerful and Approachable66..Look Clean, Work CleanLook Clean, Work Clean77..Measures Make the DifferenceMeasures Make the Difference88..Own Your SpaceOwn Your Space99..Be BetterBe Better1010..10LAWSTENDINGBAROF

Greet Guests1.Offer a beverage2.Serve beverages and offer apps3.Take food order4.Serve food5.2-5 min check back6.Clear plates and glassware7.Suggest desserts and after-dinner drinks8.Present the bill9.Collect payments and thank the guests.10.Steps ofService

By knowing where our guests are in their hospitality“journey” we can better anticipate their needs Clearing plates/glasses as you goChecking in: “2 sips or 2 bites” RuleSilent ServiceUpsell the 2nd drink

The GuestWe never know who isgoing to come in that night.Regulars, reservation lists,wedding groups.Co-WorkersToxic personalities, bad moodscan ruin a guest's experience by ruining your mood first or byputting a bad vibe in the room.The WeatherWhen it rains it pours,but when life gives youlemons, make lemonade!Guest ExperienceWhat we CAN'T control...

AttitudeNo judgement.Do your best.Never take offenseBe impeccable in your works/actionsGuest ExperienceEffortBreathe, Observe, Adapt, OvercomeWork quickly and efficientlyEducation & Experience...but what are some things you can control?

Upselling the PourUpselling the Pour

Pour SizesNeat1-2 oz.No ice, room temp.No garnishRocks2 oz.Over iceGarnish dependsHighball1.5 oz.Served over iceTopped with mixerGarnish accordinglyStraight-Up2-3 oz.Diluted with iceStrained into chilledglassGarnish accordinglyFactors to ConsiderGlassware being usedIce size and qualityGuest requests

GlasswareGlassware used for service should...never be dirty.never be chipped or cracked.never be used to scoop ice!Each glass has a purpose that affectshow a drink is prepared, served,admired, and consumed.

UpsellingIncr. Revenue = Higher TipsEnhanced Customer Exp.Inventory ManagementBuilding RelationshipsSoft-skill Development

Upselling TechniquesSuggestion(Menu Knowledge)Rule of 3Sampling CopyCatReading theRoom

Art of the CocktailTools of the TradeTechniquesCocktail FamiliesService Bar

Tools of theTrade1)Pronged-Barspoon2)Small Shaker Tin3)Julep Strainer4)Fine Strainer5)Muddler6)Hand Juicer7)Cobbler Shaker8)Large Shaker Tin9)Jigger10)Hawthorne Strainer11)Mixing Glass11)Mixing Glass12)Barspoon13)Silicon Ice Tray14)Dropper Bottle15)Winekey16)Wide-mouth Peeler17)Misto Sprayer18)Ice Mallet19)Ice Pick20)Foil Cutter21)Lewis Bag

Changes over the course of a shift.Clear ice takes longer to meltLarge ice takes longer to meltIceChillsDilutesBinds

CocktailTechniques

Increases accuracyImproves consistencyMinimizes guess-workJiggering...At your bar...Know your jiggerStaff agreementGet comfortable

ShakingPurposeto chill, dilute, aerate, andforce ingredients together.WhenShake when using juices, syrups,creams, or solid ingredients.Shaking StylesShake & StrainShake & DumpDry ShakeShort/Whip Shake'

Ensure a tight seal. 1Hold shaker with two hands withsmall end facing away from guest.2Shake for 10-15 seconds...oruntil the shaker is frosted.4In a back-and-forth, horizontalmotion shake over your shoulder. 3Don’t forget to SMILE!!! 5ShakingTips

StirringPurposeto chill and dilute withoutdamaging the delicate flavorsand aromas of a cocktail.WhenStir when making spiritforward cocktails toavoid over-dilution.

Let’s talk about the Martini…Gin Martini...The classic serve.Contains vermouth (dry)Stirred to perfection!Vodka Martini...Skip the VermouthPour 3 oz. of VodkaAggressively shake until ice-cold!

StrainingPurposeTo separate the final cocktail from its ingredientsand affect the final texture of a cocktailWhenAfter shaking or stirringa cocktailStraining StylesHawthorne StrainJulep StrainFine-Strain

MuddlingPurposeto smash or crush an ingredient to releaseand impart its flavors into a cocktail.WhenWhen using fresh ingredients likeberries, herbs, wholefruits/vegetables.Muddled CocktailsMojitoSouthsideOld Fashioned

GarnishingPurposethe finishing touch to a cocktail thatgives it a positive and harmoniousvisual appearance.Garnishes should be...RELEVENTFRESHPRACTICALCREATIVESIMPLE

Basic GarnishesWedgesHerbs (sprigs, leaves) Fresh PeelsWheelsSalts & Powders SpicesOlivesSlices

Trending GarnishesBrandied CherriesDehydration Candied FruitFoamsSalts & Powders SmokeIceSprays

Balancing CocktailsStrongWeakBitterSourSweet

CocktailCocktail DrinkDrink OrderOrderAdd appropriate garnishes to enhance visualaesthetics. ICEMAKETOPGARNISHFill your service glassware with ice. Ice should befilled to the top unless otherwise noted.Clean and replace tools. Wipe down service area. Putbottles and ingredients back in their homes.Gather and prepare your garnishes, bottles, juices. Chill glassware such as martini/coupe glasses. Build each cocktail in their respective mixing vessels Fill your mixing vessels with ice. Prepare eachcocktail in this order: Whip, Stir, Shake, Build. If needed, top cocktails with finishing liquids (sodas,wine floats, whip cream,etc.)PREPCHILLBUILDRESET

Activity Break into 3 groups of 83 stations, 20 minutes each

RecipesEnsures ConsistencyPreserves the guest experience. Protects the house and the guest.Sets a Standard Eases communication between bartenders and guests. Providesa reference point for home-bartenders and enthusiasts. Allows for Experimentation Can be used to expetiment with different flavors, ingredients,or techniques to create new and innovative mixtures.

Cocktail FamiliesHighball1.5 oz Spirit4-5 oz. MixerBuilt over ice.Short Sour.75 oz. Sour.75 oz. Sweet1.5 oz. SpiritShaken with ice.Long Sour Spirit-Forward2:11:1:14:15:1.75 oz. Sour.75 oz. Sweet1.5 oz. Spirit2 oz. MixerShaken with ice.

HighballsWhat?The simplest of mixed drinks. Typically,‘long’ drinks are prepared over ice in thevessels they are to be consumed from.Highball CocktailsEasy to prepareHigh dilution levelBasic garnish

Short Sours'Sours’ make up a largeportion of classic cocktails.Simply, short sours can bemade with Spirit, Citrus, andSugar. Modified sours canincorporate cordials orliqueurs to provide additionaldepth. SpiritSourSweetWhiskeySourTommy'sMargaritaDaiquiriSpiritSourSweetSide-CarCosmopolitanMargaritaWhiskey RumTequilaLemonSimpleLimeSimpleLimeAgaveCognac TequilaVodkaLemonLimeTriple SecCran/LimeTriple SecTriple Sec

Long SourWhat?Similar to their 'shorter' coursins, 'longsours' typically have higher amounts ofdilution.Long SoursTom CollinsMojitoPalomaPunch

Spirit-ForwardManhattan/Martini2 oz. Spirit1 oz. Vermouth2 dash Bitters Negroni1 oz. Spirit1 oz. Vermouth1 oz. BItter AperitifOld Fashioned(Cocktail)2 oz. Spirit.5 oz. Sweetener2 dash Bittes

Every bottle tells astory. Every spirithas a personality."Steve Fette, SP

Here are the"House"brands for the day

Bar ServiceGuest FIRSTSpeedEfficiencyTechnical KnowledgeMenu KnowledgeMis en PlaceProper AttitudeConsistencyTicket FIRSTMore focusEfficient timemanagementMore personalityStage presenceService Bar

13Start with thesmallest/cheapestingredients.2Practice setting upyour bar station thesame way each shift.Map out your strategy.Limit backstepping bygrabbing ingredients once.SERVICE BAR TIPSThe clock starts oncethe ICE is added. Mindyour dilution.4Hone your technique, studyyour recipes, and improveyour spatial awareness5(Efficient Technique + Recipe Accuracy)Speed = $$$

Thank you for coming!Steve Fette,SPDirector of Artistry & Innovationsfette@alliedbeverage.com@thefettefactorTell Us How We Did