Bartending. Adam Freeth

their friends over a couple of drinks.

      It was not until the early 19th century that the first cocktail was invented, marking the beginning of a new era in bartending. In 1862, the first cocktail recipe book was published. Written by an American bartender named Jerry Thomas, The Bartender’s Guide: How to Mix Drinks introduced the art of cocktail making to a wider audience. Thomas is considered the Father of the cocktail, promoting them with his travelling cocktail show and concocting his famous Blue Blazer with a display of theatre and showmanship. A second cocktail book followed in 1888 when Harry Johnson published the New and Improved Bartender’s Manual of How to Mix Drinks.

      Over the last couple of centuries, many notable bartenders have left their lasting mark in bartending history and have contributed to the progression and recognition of professional bartending. Though the style of bartending has evolved since its early beginnings, the concept has remained largely the same.

      The hospitality industry has experienced a flourish in the last few decades and never have experienced, professional bartenders been more in demand. Covering all aspects of bartending, from getting to grips with the inner workings of a bar, understanding the products you are selling, alcohol awareness, recipe development and dealing with the public, this guide will reveal the ins and outs of how to run a modern-day bar. So whether you’re looking to improve your own skills or wishing to make a profession out of bartending, this book provides all the advice and answers you need.

      THE BARTENDER

      THE BARTENDER

      When exploring what defines a professional bartender, one must first look at what ‘professional’ means in the context of bartending. The word ‘professional’ indicates someone who is skillful by virtue of possessing special knowledge or a person having impressive competence in a particular skill.

      Today’s bartenders are expected to keep up with the ever-changing pace of global hospitality and service standards. Professional bartenders must now be more knowledgeable, quicker, more efficient, friendlier and more focused on keeping the customer delighted than ever before.

       THE FIVE PS

      The five Ps represent all that encompasses a professional bartender:

       Pride, Passion, Preparation, Presentation, Professionalism.

      A professional bartender will always exude enthusiasm and passion for their profession; they will take pride in how they look and what they do behind the bar. Preparation and presentation are just as important to them as any top chef. They will have a keen eye for detail and have a plethora of classic recipes that they have perfected whilst having the creativity and knowledge of ingredients to invent their own concoctions.

      Although not a technical skill, style is vital to the modern bartender and can be represented in many different ways. Here are a few pointers to consider.

      • PERSONALITY: Use your personality to develop your style

      • CONFIDENCE: Comes with knowledge and practice

      • POURS: The style in which you pour, accurately and with panache

      • SHAKE: Unique and with presence. It’s an art form so enjoy it!

      • SHOWMANSHIP: Presentation of practical and flair skills

      • PRESENTATION: Your own personal style, adapted to the environment.

      This book aims to provide the novice and aspiring bartender with the practical know-how to become a professional bartender. No one book can singularly provide all the skills and knowledge necessary to become a proficient, efficient and accomplished bartender but, with lots of practical experience and training, this book will help you get one step closer to a professional standard.

      As a professional bartender your job is not only to provide efficient and friendly service, but to use your extensive knowledge of the bar menu to suggest and sell appropriate drinks to fulfil your guests’ needs. Furthermore, it is your responsibility to ensure that the bar is maintained to the highest standards of cleanliness and presentation.

       JOB DESCRIPTION

       JOB-SPECIFIC REQUIREMENTS AND RESPONSIBILITIES:

      • PUNCTUALITY: Be on time, every time. Punctuality is vital in the bar arena; it is a true sign of the professional and ranks very highly with all operators/managers. Lateness affects everyone around you as all operations work as a team.

      • PERSONAL APPEARANCE: Every bar, restaurant, hotel, nightclub, casino and café will have its own policy on uniform and appearance. Everyone should look professional and you should take pride in your appearance. Close contact with customers and team members means that deodorant is a prerequisite. Fingernails and hair should be kept clean at all times and if your hair is long, tie it back.

      • UNIFORM: Your uniform is either issued or set as a standard by the venue. Be sure to keep your uniform clean and ironed and your shoes polished. Always remember that you are an ambassador for your bar.

       PERSONAL BAR TOOLS

      As a minimum, bartenders should always carry three pens on their person (one to use, one to lose and one to give away), a lighter and a waiter’s friend. Professional bartenders will also have their own bartending kit, which can include a Boston shaker, strainers, bar blades, pour spouts, bar spoons, a muddler, a canelle knife, a chopping knife and board, and many other tools.

       ATTITUDE

      A positive attitude is vital in the hospitality industry and as a bartender you are constantly in contact with people, customers or team members. There is no room for arrogance or negativity and your attitude should always be positive whenever on duty.

       PREPARATION

      Similarly to a kitchen, a bar requires a lot of preparation to ensure the smooth running of a shift. All service areas and stations should be set up to the venue’s standard and should be 100 per cent ready for business at opening time. Till floats, change, glassware, garnishes, ice, napkins, straws and stock should all be checked and plentiful.

       MULTI-TASKING

      You should always endeavour to use both hands whenever possible. There are many small jobs that need doing throughout a bar shift aside from making drinks, including clearing away dirty glassware, restocking, replenishing ice, napkins and straws, checking back to customers, standing menus up, placing a fresh napkin under a customer’s drink and, of course, cleaning the bar. A bartender should always aim to stay on top of these tasks, some of which can be done simultaneously.

       LICENSING LAWS AND REGULATIONS

      Laws and regulations governing the sale of alcohol on licensed premises vary around the world, so it is important that you are familiar with your country’s and venue’s rules. For instance, in the UK and Australia it is illegal to serve alcohol to anyone under the age of 18; in the US the limit varies between 18 and 21 years old. It is your own personal responsibility to know the local laws on serving alcohol. The responsible service of alcohol also extends to intoxication and in some cases fines may be issued for serving individuals who may be intoxicated.