Name BARTENDER PACKET APRIL 2017 Our Mission: To Consistently Exceed Our Guests Expectations

Transcription

1 Name BARTENDER PACKET APRIL 2017 Our Mission: To Consistently Exceed Our Guests Expectations

2 TABLE OF CONTENTS BAR TRAINING OVERVIEW... 3 GENERAL QUIZ... 4 BAR TEST# POS QUIZ BAR TEST #2 - RECIPES BAR EXCELLENCE PERFORMANCE APPRAISAL RATING KEY BARTENDER PERFORMANCE APPRAISAL DAY ONE BARTENDER PERFORMANCE APPRAISAL DAY TWO BARTENDER PERFORMANCE APPRAISAL DAY THREE BARTENDER PERFORMANCE APPRAISAL DAY FOUR BARTENDER PERFORMANCE APPRAISAL SIGN OFF

3 Bar Training Overview Day 1 8:00-10:00class Opening bar shift Day 2 Opening bar shift Day 3 Closing bar shift Day 4 Closing bar shift Day 5 Sign-off closing bar shift General Quiz Tour Bar manual Opening Duties A.M. shift responsibilities Run shift-trainee split tables Performance appraisal A.M. shift responsibilities Speed drills Liquor order check-in(if today) Run Shift-trainee split tables Performance appraisal Bar Test 1 P.M. shift responsibilities Dividing tips Run Shift-1 trainee runs well and other runs bartop Performance appraisal P.M. shift responsibilities Run Shift- trainees performs opposite role of last night Performance appraisal Bar Test 2 Trainee runs service well solo-trainer assists as necessary Trainee performs all closing functions Performance appraisal DATE: TIME: DATE: TIME: DATE: TIME: DATE: TIME: DATE: TIME: 3

4 GENERAL QUIZ Total Points = 38 Total Points Scored = Final Score = % FINAL SCORE % = TOTAL POINTS SCORED + BONUS POINTS SCORED X 100 TOTAL POINTS (3 pt) 1. What are the three mixing techniques we use to make drinks: (1 pt) 2. What is our greet time for a guest at our bar? (2 pt) 3. Why do we never make a drink unless it has been rung up correctly? (1 pt) 4. A beverage is dying at the service bar, what action should you take? (3 pt) 5. If glassware breaks anywhere near the ice bin, what steps should you take? (1 pt) 6. Do we encourage guests to eat at our bar? (4 pt) 7. What (4) things should you record on the Waste Log Sheet? 4

5 (18 pt) 9. Name the nine different types of glassware we use behind the bar and give an example of a drink that we serve in each type of glass. (1 pt) 10. What is the brand of our Margarita Mix? (3 pt) 12. Match the correct mix with correct color of lid/spout. Rita Perfect Rita Sweet-n-Sour Brown Yellow Green 5

6 BAR TEST # 1 Total Points = 185 Total Points Scored = Final Score = % FINAL SCORE % = TOTAL POINTS SCORED + BONUS POINTS SCORED X 100 TOTAL POINTS (6 pt) 1. Explain each of the following procedures: Build- Mix- Chill- (6 pt) 2. Name the standard ounce portions of liquor for each of the following: Hi-ball Rocks Juice Coffee Drink Wine Shot (2 pt) 3. Explain the beer well restock procedure. 6

7 (2 pt) 4. Explain the beer cooler restock procedure. (4 pt) 5. Explain the proper set up when food is ordered at the bar. (2 pt) 6. How long is the greet time? (2 pt) 7. If you suspect that a guest s I.D. is fake, what steps should you take? (2 pt) 8. How much more alcohol do we pour for a double? (2 pt) 9. Who gives Last Call? (2 pt) 10. What is our standard pour? (9 pt) 12. Name our Chardonnay wines, abbreviations, and a brief description. DESCRIBE: 7

8 (7 pt)13.name our Cabernet Sauvigon wines, abbreviations, and a brief description. DESCRIBE: (3 pt) 14. Name our Champagne, its abbreviation, and a brief description. DESCRIBE: (9 pt) 15. Name our Merlot wines, abbreviations, and a brief description. DESCRIBE: (3 pt) 16. Name our Fume/Sauvignon Blanc, its abbreviation, and a brief description. DESCRIBE: 8

9 (3pt) 17. Name our Reisling, its abbreviation, and a brief description. DESCRIBE: (3pt) 18. Name our Pinot Grigio/Gris, its abbreviation, and a brief description DESCRIBE: (3pt) 19. Name our Pinot Noir, its abbreviation, and a brief description. DESCRIBE: (3pt) 20. Name our Red zinfandel, its abbreviation, and a brief description. DESCRIBE: 9

10 (16 pt) 21. List the beers we have and their abbreviations. (Include Non-alc.) DOMESTIC BEERS IMPORT BEERS 10

11 (1/2 pt ea./100 total) LIQUOR LIST Fill in the following LIQUOR ABBREVIATION BOURBON SCOTCH GIN

12 LIQUOR ABBREVIATION VODKA RUM TEQUILA

13 LIQUOR ABBREVIATION COGNAC BRANDY SCHNAPPS APERITIFS DOMESTIC LIQUEURS & CORDIALS

14 LIQUOR ABBREVIATION IMPORT LIQUEURS & CORDIALS

15 POS QUIZ 1. When you receive your cash drawer from the manager, what should you do before beginning your shift? 2. Why do we not want you to make change from your tip bowl to the cash drawer? 3. Where do we keep our comp and credit card tickets? 4. When you receive a credit card tip, what do you need to do when closing this check? 13

16 BAR TEST #2 - RECIPES Total Points = 320 Total Points Scored = Final Score = % Complete each of the following; see example below. (4 pt ea. = 1 pt for abbrev., recipe, glassware and garnish) Drink Recipe Glassware Garnish Aggravation 1 ¼ oz. scotch Hi-Ball None ¾ oz. Kahluah 2 oz. Half & Half Appletini Amaretto Sour B-52 B-53 Bacardi Cocktail 14

17 Drink Recipe Glassware Garnish Bailey s & Coffee Bay Breeze Black Russian Blue Hawaiian Buttery Nipple Cactus Cooler Cafe Charleston s Cape Cod Champagne Cocktail 15

18 Drink Recipe Glassware Garnish Charleston s Bloody Mary Charleston s Crisp Martini Charleston s Old Fashion Chocolate Martini Club Special Colorado Bulldog Cosmopolitan Cuba Libre 16

19 Drink Recipe Glassware Garnish Daiquiri Rocks Electric Lemonade Flirtini French 75 Fuzzy Navel Gibson Gimlet Good N Plenty Greyhound 17

20 Drink Recipe Glassware Garnish Hawaiian Punch Hot Apple Pie Hollywood Hurricane Irish Coffee Irish Nut Coffee Jamaican Coffee Kamikaze 18

21 Drink Recipe Glassware Garnish Lemon Drop Martini Long Beach Lynchburg Lemonade Madras Mai Tai Margarita Rocks Martini Melon Ball Mexican Coffee 19

22 Drink Recipe Glassware Garnish Mexican Hot Chocolate Midori Sour Mimosa Mind Eraser Mojito Moscow Mule Peach Cooler Perfect Cocktail 20

23 Drink Recipe Glassware Garnish Perfect Kamikaze Perfect Margarita Pink Diamond Raspberry Brownie Raspberry Screamer Rob Roy Rusty Nail Salty Dog 21

24 Drink Recipe Glassware Garnish Sangria Screwdriver Sea Breeze Sex on the Beach Signature Manhattan Smith & Kern Snuggle Spritzer Sweet Peach Tea-ni 22

25 Drink Recipe Glassware Garnish Tequila Sunrise Tom Collins Tootsie Roll Ultimate Long Island Tea Vodka Collins Vodka Sour White Russian Whiskey Sour Wine Cooler 23

26 PERFORMANCE APPRAISAL RATING KEY FAR BELOW STANDARDS Required Level of performance is unacceptable to the point that it needs to be addressed immediately. BELOW STANDARDS Deficient skill and proficiency. A specific plan of development is required. MEETS STANDARDS Meets with Charleston s standards. Demonstrates satisfactory performance. 24

27 BARTENDER PERFORMANCE APPRAISAL DAY ONE AM SHIFT CHARLESTON S STANDARDS: ITEM Far Below Below Meets APPEARANCE PERSONALITY/ATTITUDE GREET TIMES BEVERAGE SERVICE SALESMANSHIP BAR CHECKS OUT RECIPE KNOWLEDGE FOLLOWS PROCEDURES SERVICE BAR AWARENESS GUEST RELATIONS CIRCULATION OF BAR DEXTERITY / SPEED TRAINER SIGNATURE: MANAGER SIGNATURE: TRAINEE SIGNATURE: COMMENTS: DEVELOPMENTAL GOAL #1)- DEVELOPMENTAL GOAL #2)- DEVELOPMENTAL GOAL #3)- 25

28 BARTENDER PERFORMANCE APPRAISAL CHARLESTON S STANDARDS: ITEM Far Below Below Meets APPEARANCE PERSONALITY/ATTITUDE GREET TIMES BEVERAGE SERVICE SALESMANSHIP BAR CHECKS OUT RECIPE KNOWLEDGE FOLLOWS PROCEDURES SERVICE BAR AWARENESS GUEST RELATIONS CIRCULATION OF BAR DEXTERITY / SPEED TRAINER SIGNATURE: MANAGER SIGNATURE: TRAINEE SIGNATURE: COMMENTS: DAY TWO AM SHIFT DEVELOPMENTAL GOAL #1)- DEVELOPMENTAL GOAL #2)- DEVELOPMENTAL GOAL #3)- 26

29 babart BAR TENDER PER F OR M AN CE APPR AI S AL CHARLESTON S STANDARDS: ITEM Far Below Below Meets APPEARANCE PERSONALITY/ATTITUDE GREET TIMES BEVERAGE SERVICE SALESMANSHIP BAR CHECKS OUT RECIPE KNOWLEDGE FOLLOWS PROCEDURES SERVICE BAR AWARENESS GUEST RELATIONS CIRCULATION OF BAR DEXTERITY / SPEED TRAINER SIGNATURE: MANAGER SIGNATURE: TRAINEE SIGNATURE: COMMENTS: DAY THREE PM SHIFT DEVELOPMENTAL GOAL #1)- DEVELOPMENTAL GOAL #2)- DEVELOPMENTAL GOAL #3)- 27

30 BARTENDER PERFORMANCE APPRAISAL CHARLESTON S STANDARDS: ITEM Far Below Below Meets APPEARANCE PERSONALITY/ATTITUDE GREET TIMES BEVERAGE SERVICE SALESMANSHIP BAR CHECKS OUT RECIPE KNOWLEDGE FOLLOWS PROCEDURES SERVICE BAR AWARENESS GUEST RELATIONS CIRCULATION OF BAR DEXTERITY / SPEED TRAINER SIGNATURE: MANAGER SIGNATURE: TRAINEE SIGNATURE: COMMENTS: DAY FOUR PM SHIFT DEVELOPMENTAL GOAL #1)- DEVELOPMENTAL GOAL #2)- DEVELOPMENTAL GOAL #3)- 28

31 BARTENDER PERFORMANCE APPRAISAL CHARLESTON S STANDARDS: ITEM Far Below Below Meets APPEARANCE PERSONALITY/ATTITUDE GREET TIMES BEVERAGE SERVICE SALESMANSHIP BAR CHECKS OUT RECIPE KNOWLEDGE FOLLOWS PROCEDURES SERVICE BAR AWARENESS GUEST RELATIONS CIRCULATION OF BAR DEXTERITY / SPEED TRAINER SIGNATURE: MANAGER SIGNATURE: TRAINEE SIGNATURE: COMMENTS: DAY FIVE SIGN OFF DEVELOPMENTAL GOAL #1)- DEVELOPMENTAL GOAL #2)- DEVELOPMENTAL GOAL #3)- 29