90 Questions
Which type of spirit is distilled from a fermented mash of cereal grains and is usually unaged?
Gin
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
Rum
Which type of spirit is distilled from a mash of cereal grain or potatoes and is re-distilled to purify it?
Vodka
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Tequila
Which type of spirit is a sweetened alcoholic spirit that can consist of grains, herbs, dairy products, or fruits?
Liqueurs
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Gin
Which type of spirit may have additional flavorings added, such as lemon or orange?
Gin
Which type of rum is generally bottled at 40% alc/vol?
White Rum
Which type of spirit is usually aged according to the quality desired and the applicable laws?
Rum
Which type of spirit is becoming more and more popular due to newer varieties that include flavorings, such as cranberry vodka and lemon vodka?
Vodka
Which type of spirit is aged according to the quality desired and the applicable laws?
Cognac
Which type of spirit is distilled from a fermented mash of cereal grains and has the distinct flavor coming from exposing the vapors to Juniper berries and other plant products?
Gin
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
Rum
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Gin
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Tequila
Which step should be completed before opening to ensure a smooth start for the next day?
Take out all trash and recycling, leaving bins empty
What should be done with any remaining fresh fruit/juices at the end of the shift?
Place them in clean containers labeled with that day’s date
What should be done with any remaining garnishes at the end of the shift?
Store them in clean containers labeled with that day’s date
What should be done with any remaining dirty linen at the end of the shift?
Discard it in the linen bucket
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
Store them in a bin or cabinet for future use
What should be done with any remaining garnishes at the end of the shift?
Store them in clean, labeled to-go containers
What should be done with any remaining fresh fruit/juices at the end of the shift?
Store them in clean, labeled to-go containers
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
Store them in a bin or cabinet to be used again
What should be done with any bottles used throughout the shift?
Wipe them down with a clean, warm towel
What should be done with the bar top and stools at the end of the shift?
Wipe them down with sanitizer and let air dry
What should be done with any remaining ice from the prior night?
Melt it with hot water
What should be done with any remaining dirty linen at the end of the shift?
Discard it in the linen bucket
What should be done with any remaining garnishes at the end of the shift?
Put them into their original containers or clean to-go containers labeled with that day's date
What should be done with any bottles used throughout the shift?
Wipe them down with a clean, warm towel
What should be done with the bar top and stools at the end of the shift?
Wipe them down with sanitizer and let air dry
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
Mocktail
What basic rule of thumb can be used when pairing wine with meat?
White meat – white wine, Red meat – red wine
What information should be provided to customers when advising them about a drink?
Price, special promotion, details of the product
What options can be suggested to customers about how they can experience a beverage?
Serving it over crushed ice, mixing it with fruit juice or aerated water, making it into a cocktail
What should be done with any remaining dirty linen at the end of the shift?
Wash it immediately
What information should be provided to customers when advising them about a drink?
Price, special promotions, and details of the product
What options can be suggested to customers about how they can experience a beverage?
It can be served over crushed ice, mixed with fruit juice or aerated water, and made into a cocktail
What should be done with any remaining fresh fruit/juices at the end of the shift?
They should be discarded
What should be done with any bottles used throughout the shift?
They should be properly cleaned and stored
What should be done with the bar top and stools at the end of the shift?
They should be cleaned and sanitized
What options can be suggested to customers about how they can experience a beverage?
Can it be served warm.
What information should be provided to customers when advising them about a drink?
Price and details of the product.
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
Mocktails (Non-alcoholic cocktails)
What should be done with any remaining fresh fruit/juices at the end of the shift?
Discard them
What should be done with any bottles used throughout the shift?
Recycle them
Which of the following is a key requirement for excellent customer service in all bar situations?
Being attentive and efficient
What should be done if a customer cannot be served immediately?
Verbally acknowledge the customer and apologize
What is the standard quantity for wine by the glass?
175ml
What is the standard quantity for whisky, gin, rum, and vodka?
25ml or 35ml
What should be done with the drinks of guests who leave the bar to circulate?
Cover the drinks to notify others that the guest will be returning
Which of the following is a key requirement for excellent customer service in all bar situations?
Establishing rapport with regular customers
What is the standard quantity for wine by the glass?
125ml
When should customers be made to feel welcome and not like an inconvenience?
Always, regardless of the situation
What should be done if a customer cannot be served immediately?
Serve them in the order they arrived
What should be done with any remaining ice from the prior night?
Discard it
Which of the following is a key requirement for excellent customer service in all bar situations?
Having a friendly and helpful attitude
What is the standard quantity for wine by the glass?
125ml and 175ml
What should be done with any remaining garnishes at the end of the shift?
They should be thrown away
What should be done with any bottles used throughout the shift?
They should be thrown away
What should be done if a customer cannot be served immediately?
They should be acknowledged verbally and with a smile
Which of the following is a standard industry requirement for handling glasses?
Check glasses before using them – no cracks, no chips
What is the recommended method for handling glasses?
Handle glasses by the rim or base
What should be done with garnishes that come back from the table?
Throw them away
What are some examples of edible flowers used as garnishes?
Roses, Marigolds, Nasturtiums
What are commercially prepared drink decorations made of?
Plastic and paper
Which of the following is a key requirement for excellent customer service in all bar situations?
Using the same type of glass for the same type of drink
What is the recommended method for handling glasses?
Checking glasses for cracks and chips
What are some examples of edible flowers used as garnishes?
Borage and marigold
What are commercially prepared drink decorations made of?
Paper parasols and sparklers
How and why do wastage and spillage occur?
Wastage and spillage occur more if you rush
Which of the following is a standard industry requirement for handling glasses?
Check glasses for cracks and chips
What is a common consequence of rushing in a bar situation?
Knocking bottles and glasses over
What is the recommended method for disposing of broken glass in a responsible manner?
Sweep the broken glass into a cardboard box and seal it
What are some examples of edible flowers used as garnishes?
Nasturtiums, Marigold, Borage
What is a common type of commercially prepared drink decoration?
Paper parasols
Which action may be appropriate for a customer who is determined to be in a condition that allows them to remain on the premises?
Provide free 'nibbles' as supplied by the venue
What should be done when a customer has had too much to drink and needs to be asked to leave the venue?
Refer difficult situations to an appropriate person within the establishment
Who is usually the 'appropriate person' to refer difficult situations/customers to?
Owner Manager or Duty manager
In which situations is it necessary to refer difficult alcohol-related situations to another person?
All of the above
What is the role of the appropriate person in dealing with difficult situations?
To ensure high levels of service are maintained
Which of the following is NOT a recommended action for assisting a customer who is determined to be in a condition that allows them to remain on the premises?
Offer them a high-alcoholic beverage
What is one of the keys to asking a customer to leave the venue?
All of the above
When should difficult alcohol-related situations be referred to another person?
All of the above
Who is usually the appropriate person to refer difficult situations/customers to?
All of the above
What is the recommended approach when dealing with difficult customers?
Seek assistance from an appropriate person within the establishment
Which action should be taken when a customer has had too much to drink and needs to be asked to leave the venue?
Provide high levels of service and apologize for the need to ask them to leave.
Who is usually the appropriate person to refer difficult situations/customers to?
Owner or manager of the venue.
What should be done if a customer becomes verbally or physically abusive or threatening?
Refer the situation to an appropriate person within the establishment.
When is it necessary to refer difficult alcohol-related situations to another person?
All of the above.
What is the appropriate response when a customer is determined to be in a condition that allows them to remain on the premises?
Recommend and serve them a low-alcoholic beer or wine.
Test your knowledge on Juniper Berries, Cognac, and Cane Molasses! Discover interesting facts about these ingredients used in various culinary creations.
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