Bartending Basics

Introduction to Bartending

• Bartending involves customer service, building relationships, problem-solving, multitasking, and expanding drink knowledge.
• Bartenders should take pride in their work and the quality of service provided.
• Passion is key, with a deep understanding of the products offered.
• Being well-prepared and organized maximizes productivity behind the bar.
• Professionalism includes treating everyone with respect and maintaining composure.
• Presentation is vital, making drinks visually appealing.
• Bartenders should anticipate issues, value others' time, and handle intoxicated guests.
• Punctuality sets a positive example for the team.
• Expectations include creating memorable experiences, exceptional hospitality, responsible alcohol service, and abiding by all laws.
• It is necessary to provide recommendations, maintain a clean workspace, meet hygiene standards, and treat everyone kindly.

North Carolina ABC Laws

• Bartenders must serve alcohol legally and responsibly, following North Carolina's ALE laws.
• Checking IDs to ensure customers are 21+ is crucial.
• Do not serve anyone visibly intoxicated.
• You can serve a single beer, wine, shot, or mixed beverage (cocktail).
• You can serve one beer with a shot of liquor (a Boilermaker).
• You cannot serve more than two malt beverages (beers) or two wines to one guest at one time.
• A server can provide a full carafe or bottle of wine; unfinished bottles can be recorked and removed during legal sales hours.
• It is not permitted to serve a mixed beverage with another alcoholic beverage, with the boilermaker exception.
• Two cocktails or a cocktail and a shot cannot be served together.
• Cocktails cannot be served with either beer or wine.
• It is also not permitted to serve a full pitcher of beer or a full pitcher of a cocktail to a single guest, there must be at least 2 guests at the table.
• Mixed beverages must contain at least one fluid ounce of liquor unless requested otherwise.
• "Doubles" count as one drink.
• Open beverages must be consumed on-site.
• Servers must be 21+ to prepare mixed beverages.
• Servers delivering drinks must be at least 18 years old.
• Orange ABC stickers on liquor bottles must be defaced before recycling.
• Liquor bottles cannot be combined.
• Alcohol consumption is prohibited while working, except for staff education with specific conditions.
• These conditions are: being off-duty (clocked out), not performing any services, and being out of uniform.

Checking ID's

• Check IDs to prevent underage guests from ordering alcohol with fake IDs.
• The sale and service of alcohol is legal only for those over 21.
• People under 21 cannot legally possess or consume alcohol.
• You may refuse to sell alcohol to adults suspected of buying for minors.
• Acceptable IDs are drivers' licenses (any state), passports (any country), state-issued ID cards, and U.S. Military IDs.
• Unacceptable IDs include birth certificates, Social Security cards, copies/photos of IDs, wristbands, or ink stamps.
• When checking IDs, ask the person to remove it from their wallet.
• Verify the photo matches the person.
• Check the date of birth to confirm the person is 21 or older.
• Confirm it is not expired.
• The FLAG method is used for spotting fake IDs:
• FEEL: Check for rough edges, thickness, cracks, or flimsy materials.
• LOOK: Check if the listed height matches, if ghost images match, and for mismatched fonts, blurry text, missing security features, etc.
• ASK: Verify age, birthdate, and address.
• GIVE: Return the ID if all checks pass.
• If unsure, ask a manager or coworker, view the ID under UV light, and check for micro-perforations on NC IDs.
• When in doubt, politely refuse the service.

Recognizing Intoxicated Guests

• Bartenders must recognize impaired or intoxicated guests to provide legal and responsible service.
• Alcohol service is limited to people who are not impaired or intoxicated.
• Impaired or intoxicated people are not allowed to consume alcohol on the premises.
• Signs of intoxication include degraded motor functions (stumbling, swaying), physical appearance (red eyes, flushed face), and degraded mental faculties (difficulty counting money, irrational statements).
• Other things to look out for: slurred speech and altered behavior (loudness, aggression, withdrawal).
• Refuse alcohol service to anyone believed to be impaired.
• You have the right to deny service for nondiscriminatory reasons.
• Serving alcohol is a privilege, not a right; use your best judgment and ask the manager for a second opinion when unsure.

Dealing With Intoxicated Guests

• Responsible service can prevent issues related to dealing with intoxicated persons.
• Offer food and non-alcoholic beverages.
• Promote low-alcohol or alcohol-free options.
• When refusing service, stay calm, be firm but polite, and explain the reason.
• Offer alternatives like non-alcoholic drinks and snacks.
• Seek support from friends, managers, and other staff.
• Do not ignore intoxicated clients, give them more alcohol, or shout at them.
• Maintain composure; act as if being filmed. Do not make potentially embarrasing statements.
• The FAST method is:
  • FRIENDS: Involve the person's friends and ask for their help to make sure their friend gets home safely.
  • ASK: Offer a non-alcoholic drink when alone or with unhelpful friends.
  • SUGGEST: Provide a free snack and water, soda, or coffee and slow down service.
  • TAXI: Help the customer get home safely by asking friends for a ride, calling Uber/Lyft, or using a company card for a ride if necessary.
• If an intoxicated person insists on driving:
  • Get help from the manager and staff.
  • Convince them not to drive by showing care and empathy.
  • If safe, get a vehicle description (make, model, state, tag) and direction of travel.
  • Immediately call 911 and report the situation.
• Document all actions taken when handling intoxicated customers.
• If you refuse service, report it to the manager and other staff.
• Proper documentation protects against legal issues.

Beer Clean Glassware

• The glassware significantly affects the beer-drinking experience.
• Using 'beer clean' glassware preserves the beer's aroma, taste, and carbonation.
• A beer-clean glass should be spot-free, at room temperature, and free from residues.
• Make sure each glass has no chips or cracks.
• Always have two full glassware racks each of beer glasses and water glasses ready.
• The steps for maintaining beer clean glassware are start by pre-rinsing the glass immediately before using it, using a glass rinser for 2-3 seconds
• Never rinse a hot glass right out of the high-temp dish machine.
• Beer glasses should be at room temperature when pouring beer.
• Pouring cold beer in a hot glass can crack the glass.
• Pouring a beer in a very cold glass impacts the beer's temperature, flavor, aroma, and head retention.

Beer Glassware Guide

• Glassware impacts a beer's flavor and presentation.
• The shape affects aroma and taste by influencing the beer's flow.
• Taller glasses showcase color and clarity effectively.
• Non-tapered glasses allow beer to flow freely, enhancing the drinking experience.
• Pilsner glasses are ideal for pilsners and lagers.
• Nonic pint glasses are excellent for stouts, porters, and IPAs.
• Each glass type focuses on different beer characteristics.
• Tulip glasses, with a bulbous body and flared lip, are perfect for Scottish ales and saisons.
• Goblets are designed for strong ales, emphasizing the beer's aroma.
• American pint glasses are versatile for ales and lagers.
• Flute glasses are ideal for fruit beers and sour ales due to maintaining carbonation and intensifying aromas.
• Weizen glasses are suitable for wheat beers to capture aroma and head.
• Glassware in use at Lost Province Brewing Company includes Pilsner-Style, Tulip-Style, and LP Pints.
• Each glassware type has a smaller half-pour size for half-pour orders.
• Pilsner-style glasses are used for pilsner-style beers and any light-bodied lager; or beermosas
• Use Tulip-style glasses for Belgian-style, sour, wheat, and fruit beers; also strong beers like high ABV or Imperial stouts and strong Scotch Ales.
• LP Pint glasses are used for IPAs, pale ales, brown ales, porters, stouts, and pepper beers.
• German-style steins are for Oktoberfest-style beers or any German-style lager beer.

How to Pour a Beer

• A well-poured beer enhances flavor and minimizes waste.
• Inspect the glass for cracks, chips, lipstick, or debris.
• Always rinse with the glass washer for 2-3 seconds.
• There are only two positions for the handle on the beer faucet: fully open or fully closed.
• The tap should never extend into the opening of the glass; hold the glass 1-2" below the tap at a 45-degree angle and pour slowly down the side.
• Tilt the glass back to vertical when about 1/2 full.
• Do not let beer spill over the rim to reduce foam.
• Be patient and let the foam subside when it pours foamy.
• For canned beer, crack and give the beer to the server along with the glass, and the server should pour it tableside and present the can.
• Do not pour it behind the bar.
• Start to straighten the glass and pour directly into the center as you reach halfway.
• The head releases aromas and enhances flavor.
• Serve the beer quickly with about 1/2" of foam.
• Run beers to the table to interact with guests.

Tap System Operations, Maintenance, and Troubleshooting

• The safety notes for changing a keg are never put your face directly over the keg, and make sure the bail on the coupler is completely elevated before you try to connect the coupler
• After you put the coupler on the new keg, purge the FOB for 10-15 seconds or until there are no bubbles in the beer line or in the FOB.
• Lift the beer line up vertically so that any bubbles can rise up into the FOB and be purged.
• If beer isn't pouring, then check that the coupler is fully engaged and purge the FOB.
• Turn the silver switch on the front of the FOB up.
• Pull the lever on the top of the FOB for 10-15 seconds until there are no bubbles.
• Then turn the silver switch down.
• Steps to close the beer procedures:
  • Clean and sanitize the bar grates by running them through the dish machine and set them aside.
  • Spray down all the faucets inside and outside with sanitizer spray and wipe them down.
  • Rinse the bar tray using copious amounts of hot water.
  • Remove all beer and water from the bar tray and dry it using clean bar towels.
  • Spray down the tray with sanitizer spray, and dry with a clean bar towel.
  • Wipe down and sanitize the entire back bar surface behind the faucets, including any sections of the support bars.
  • Cover the drain holes in the tray with taster glasses.
  • Stand the grates vertically near the tap system.
• Actions for leaky beer faucets:
  • Use the faucet wrench.
  • Grab one of the holes in the faucet collar with the hook on the end facing the collar.
  • Turn the support ring counter-clockwise to tighten the ring.
  • Inform your manager if it still leaks.

Crowler Machine

• Know how to fill/seal crowlers, and clean/maintain the crowler machine.
• A crowler is a conjunction of the words "Can" and "Growler."
• The Oktober Series 7 canner/sealer has a drip tray, a lowered openable guard door, and two sealing levers used to compress the lid onto the top of the can body.
• A "puck" supports the can and raises it into position when the guard is raised.
• The safety precautions are to not operate the machine with any cover or panel removed, to not operate if you have loose hair or clothing near the seamer, and to never reach into the seamer while the motor is on and the seamer or crowler is rotating.
• There are three phases to filling a crowler: purging, filling, and sealing.
• To purge, fill the can with carbon dioxide (CO2) via a filler tube to expel air and minimize oxygen.
• Use the lid to partially cover the can opening when purging; gently slide the CO2 filler tube out and completely cover the opening with the lid.
• To fill it completely with beer using the diptube from the bottom up, forcing out any oxygen.
• Slide the lid on top to expel a small amount of foam and any gas.
• To seal it, make sure the drip tray is in place below the filling area.
• Lower the guard door and place the bottom of the can on the "puck, " then raise the guard door.
  • Start the motor.
  • Gently close the right-handed lever toward the can until it makes contact
  • Apply very gentle pressure on the lever until you can't close it anymore.
  • Gently bring the left-sided lever over until it touches the can
  • Apply gentle pressure until you can't close it anymore.
• Shut off the machine until the can stops spinning, then lower the guard and remove the sealed can.
• Check it for leaks by rinsing the top of the can and squeezing it.
• Fill out the LPBC label (use sharpie) and put it on the can only after it is successfully filled; four elements must be on the Label Beer:
  • The Beer Name
  • The Beer Style (Beer, Lager, Ale, Porter, Stout, or Bock)
  • The ABV
  • The Date Filled
• Seamer operations should be completed gently.
• Check for only one lid on the can when there is significant resistance.
• Ensure that the crowler is properly placed on the puck lower adapter support and engaged in the seamer.
• If none of these actions correct the problem, do not use the seamer. Contact the Brewery Staff for assistance.
• Always use the right handle before the left handle.
• Do not partially engage one of the rollers while using the other, use them one at a time.
• Do not repeat the use of the rollers
• For daily cleaning use only warm water, with sanitizer or a mild cleaner (dish soap).
• Remove, drain, clean, rinse, and dry the drip tray.
• Wipe down the seamer, the inside and outside of the splash guard, inside the seamer area, the lower adapter base and the support post, the outside, around and under. Be sure to dry all surfaces.The splash guard can be more easily cleaned by removing the two “quick release rings” located on the base lever and shaft. This allows the splash guard to swing away from the seamer for easier access.
• For weekly maintencance remove, clean, and lubricate the lower adapter. Make sure the “wave spring” is in the middle of the three washer “sandwich”. Lubricate the bearing.Remove the base shaft by pulling out the upper quick-release pin. Wipe down the shaft and the bore, dry, lubricate using silicone grease (available in the brewery) and return.

Bartender Opening Check-in

• Must know where the opening checklist is stored.
• Should also know the location of prep ingredients, backup glassware/crowler cans, and backup liquor/wine.
• Understands safe food handling, glove use, and washing procedures for fruit/garnishes.
• Knows bar deep cleaning daily tasks, labeling procedures for prepped items, and FIFO rotation.

Beer Service Check-in

• Understands setting up taps and cleaning tap lines.
• Knows how the Foam on Beer (FOB) system works.
• Understands how to set up, operate, and clean the crowler machine.
• Understands what beer should look like when served to guests (head retention, clean glass).

Mixed Drinks: Bar Tools Essentials

• Bar tools are the equipment and utensils used in a bar for preparing and serving drinks.
• Essential tools include a shaker, strainer, muddler, and jigger.
• Shakers are used for mixing ingredients; includes two types: Boston and Cobbler shakers.
• Strainers remove ice and solid ingredients, and the most common types are the Hawthorne and Julep strainers.
• Muddlers mash ingredients like herbs and fruits to release their flavors, constructred of wood, plastic, or stainless steel.
• Jiggers measure precise quantities of liquid ingredients; typically have two sides with different measurements.
• Other essential tools include ice tongs, bar spoons, and zesters
• When pouring liquor, hold the spout in place.

Mixed Drink Preparation Methods

• Shaking involves combining ingredients with ice in a cocktail shaker.
  • This is used for drinks with juices.
  • Never shake anything carbonated
• Stirring involves combining ingredients with ice in a mixing glass and gently stirring.
  • This is used for clear, spirit-forward drinks.
• Layering involves visually layering ingredients with different colors and flavors.
  • Pour each component slowly, sometimes over the back of a bar spoon.
  • This is ideal for liqueurs, spirits, and syrups.
• Building involves pouring ingredients directly into the serving glass and stirring, adding ice before other ingredients if needed.
• Muddling involves bruising solid ingredientsto release and transfer their flavor. The tool used is a muddler.Muddling is usually done in the glass and the ingredients that are muddled are added first, then are joined by whatever liquids are called for.
• For the cocktail shaking technique the first step is to start by adding your ice and ingredients into the shaker tin. Use the larger cup always. Always pour in your cheapest ingredients first- In the event of a mistake, less profit is lost during disposal. Use a cocktail jigger to measure your pour, including other liquid ingredients/syrups/liqueurs.
• The second step is to fill the small shaker with ice and quickly flip the iced tin into the larger half holding the mixture. Lift the conjoined tins holding it securely with both hands, then tap it firmly with the palm of your hand to make sure it's properly sealed. The tins should form a straight line on one side, and an angle line on the other. Place your thumb around the straight side seam, curling the rest of your fingers securely around the shaker- with the other hand firmly on the bottom. Get a good grip on your shaker to avoid spilling the drink on yourself and everyone around you.
• To open a shaker, you might need to give it a smack on the side to relieve pressure.Then you'll be able to separate the two pieces and open your shaker. with a Cobbler shaker, remove the cap on your shaker.
• To strain the drink into the glass, use the provided strainer with your Boston/Parisian shaker before pouring the finished product into the appropriate bar glass. Press your index finger over the top of the strainer once placed onto the tin to ensure its set- Then pour it into your glass until empty.

Drink Order Terminology

• Shaken: Ingredients & ice are combined in a shaker, great for those drinks that require juice.
• Stirred: Ingredients and ice are combined in a mixing glass and gently stirred, this method is used for clear, spirit-forward drinks.
• Neat: A single spirit served at room temperature straight from the bottle without ice or mixers.
• On the Rocks: A drink (usually a spirit or cocktail) served over ice cubes in a glass.
• Tall: A cocktail served in a tall glass with more mixer and ice.
• Short: A cocktail served in a smaller glass with less mixer, resulting in a more concentrated flavor.
• Single: 1.5oz of spirit.
• Double: 3oz of spirit.
• Dirty: A drink, often a Martini, with an extra ingredient, usually olive juice.
• Dry: A small amount of dry over sweet vermouth in a Martini. A dry Martini would contain a small amount of dry vermouth or none at all.
• Chilled: Shaken with ice and strained before serving, served with no ice.
• Up/Straight up: A chilled cocktail served without ice, often strained into a stemmed glass.

Classic Cocktails

• Key ingredients:
  • Spirits: The base of a cocktail (whiskey, gin, or rum).
  • Bitters: Adds depth and complexity.
  • Sugar/Syrup: Balances the flavors with sweetness.
  • Citrus: Provides freshness and acidity.
• Old Fashioned recipe:
  • 2oz bourbon, 0.5oz simple syrup, 2 dash angostura bitters, 1 dash orange bitters, orange peel and brandied cherry.
  • Serve in rock glass with king cube.
  • Stir. Garnish with orange peel & cherry.
• Martini recipe:
  • 2oz vodka or gin, 0.5oz dry vermouth.
  • dirty? Add olive juice.
  • Dry? No vermouth. Garnish with olives vs lemon twist
• Margarita recipe:
  • 1.5oz tequila, 1oz lime juice, 0.5oz lemon juice, 0.5oz simple syrup and 0.5oz triple sec.
  • Shake and strain. Half rim with salt. Garnish with lime. Spicy if muddled with 2-3 jalapenos and Tajin half rim.
• Whiskey Sour:
  • 1.5oz bourbon, 0.75oz lime juice, 0.75oz lemon juice and 0.5oz simple syrup.
  • Shaken hard and strained. Garnish served in rocks glass with lemon wedge and cherry garnish.
• Tequila Sunrise:
  • 1.5oz tequila, 3oz orange juice and 0.75oz grenadine and maraschino cherry. Build in rocks glass with ice, tequila & grenadine then top with orange juice.
• Manhattan:
  • 2oz bourbon or rye, 1oz sweet vermouth and 2 dashes angostura bitters.
  • Stir and Strain, served in chilled coupe glass, brandied cherry garnish
• Cosmopolitan:
  • Vodka, cranberry juice, lime juice and triple sec.
  • Shake ingredients and strain into coupe glass. Garnish with orange twist.
• Bloody Mary:
  • 1. 5oz vodka and 5oz bloody mary mix.
  • Dirty pour in 8oz pint glass. Garnish with pickle spear & add straw.
  • Can make it a Bloody Maria if swapped for tequila. Spicy if adding hot sauce.
• French 75:
  • 1. 5oz gin, 0.5oz lemon juice and 0.5oz simple syrup
  • Top with Prosecco, shake gin, lemon juice & simple syrup, serve in flute. Garnish with lemon twist.
• White Russian
  • 1.5oz vodka, 1oz coffee liqueur and 1oz half & half
  • Build in rocks glass with coffee liqueur in bottom, serve with light ice
• Mojito recipe: -1.5oz white rum, 3-4 mint leaves, 0.5oz simple syrup , 0.5oz lime juice. Top with soda water.
  • Garnish with lime and mint. Muddle mint, rum, simple and lime. Add ice, dirty pour into collins glass, top with soda water, lime & mint garnish
• Dark N Stormy:
  • 1.5oz spiced rum, 0.5oz lime juice and ginger beer
  • Serve in rocks glass, garnish with lime wedge
• Moscow Mule recipe:
  • 1. 5oz vodka, 0.5oz lime juice , topped with ginger beer
  • Build in glass, served in mule, lime wedge garnish

Styles of Wine

• Each type of wine starts with a selection of grapes.
• A chardonnay grape will yield a different flavor than a Pinot Noir.
• Fermentation is where sugar from the grapes is converted into alcohol
• Aging significantly changes the character of the wine; wines can be aged in stainless steel or oak barrels, which imbue the wine with additional flavors and a distinctive character.
• Red wine:
  • Tannin provides the backbone of red wines.
  • Darker wines have higher tannin and taste bolder.
  • Popular red wine varietals are Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir, Cabernet Franc, Malbec, Syrah (also known as Shiraz), Bordeaux, Barbera, and Sangiovese
• White wine:
  • White wines are backboned by acidity, making it taste “crisp” or “tart.”
  • Popular white wine varietals are Chardonnay, Riesling, Sauvignon Blanc, Sémillon, Moscato (Muscat), Pinot Grigio, and Gewürztraminer
• Sparkling wine has significant carbonation as a natural part of the fermentation process or via carbon dioxide injection after fermentation. The sweetness/dryness are indicated on the labels.
  • Popular sparkling wines are Champagne, Prosecco, Cava, sparkling rosé, Moscato, and Lambrusco
• Rosé gets its pink color because it is allowed to stay in contact with the red grape skins for a relatively short time compared to red wine.
• Tannins are a naturally occurring substance that can be found in grapes and other fruits and cause a dry and puckery feeling in the mouth.
• Other wine descriptions include:
  • Sweetness can be sweet, dry, medium, or off-dry.
  • Acidity can make wine refreshing and crisp (or “sour” if it's overdone)
  • Body indicates the perceived “weight” and viscosity of the wine (full-bodied, light-bodied, medium-bodied)
• Temperature:
  • Red wines should be served between 55° and 65° Fahrenheit.
  • White wines should be served between 45° to 55° Fahrenheit.
  • Sparkling wines should be served around 38° to 45° Fahrenheit.

Wine Service

• How to Open a Bottle:
  • Handle the Bottle carefully to avoid heat that affects quality.
  • Present the Bottle to the purchasing guest and announce the vineyard, grade/type, location, and vintage.
  • Cut the foil around half an inch from the lip. To ensure the wine does not tough the foil and prevent dripping issues.
  • With the bottle carefully set, open the Screwpull, so both the lever, and the corkscrew are pointed towards the cap of the bottle.
  • Insert the corkscrew into the center of the work and slowly begin to twist.
  • Twist until the first notch on the lever meets the lip of the bottle.
  • Lever pressed against the lip of the bottle, pull the corkscrew up for leverage.
  • The second notch will be in line with the lip of the bottle.
  • Remove the cork all the way out, will pull easily if set right.
  • Wipe debris from the bottle and cork.
  • Present the cork to the purchasing guest. Sample Pour:
• Always take note of the other guests joining for the wine. A 750 ml would average to about 5 pours, adjust to the number of guests so each glass is not more than half-way full.
• Always use a clean white napkin or a white glove at all times when handling wines.
• Present a sample to be approved to the purchasing or requesting guests and wait for approval before pouring the rest of the table.

Beverage Upselling and Pro Tips

• Upselling beverages can occur through offering samples and crowlers.

Explore essential bartending practices at Lost Province Brewing. Learn about anticipating issues, valuing time, and responsibilities beyond mixing drinks. Understand the importance of punctuality, glassware, and beer quality.