Podcast
Questions and Answers
Which type of spirit is distilled from a fermented mash of cereal grains and is usually unaged?
Which type of spirit is distilled from a fermented mash of cereal grains and is usually unaged?
- Brandy
- Vodka
- Gin (correct)
- Rum
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
- Gin
- Rum (correct)
- Brandy
- Vodka
Which type of spirit is distilled from a mash of cereal grain or potatoes and is re-distilled to purify it?
Which type of spirit is distilled from a mash of cereal grain or potatoes and is re-distilled to purify it?
- Rum
- Gin
- Brandy
- Vodka (correct)
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Which type of spirit is a sweetened alcoholic spirit that can consist of grains, herbs, dairy products, or fruits?
Which type of spirit is a sweetened alcoholic spirit that can consist of grains, herbs, dairy products, or fruits?
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Which type of spirit may have additional flavorings added, such as lemon or orange?
Which type of spirit may have additional flavorings added, such as lemon or orange?
Which type of rum is generally bottled at 40% alc/vol?
Which type of rum is generally bottled at 40% alc/vol?
Which type of spirit is usually aged according to the quality desired and the applicable laws?
Which type of spirit is usually aged according to the quality desired and the applicable laws?
Which type of spirit is becoming more and more popular due to newer varieties that include flavorings, such as cranberry vodka and lemon vodka?
Which type of spirit is becoming more and more popular due to newer varieties that include flavorings, such as cranberry vodka and lemon vodka?
Which type of spirit is aged according to the quality desired and the applicable laws?
Which type of spirit is aged according to the quality desired and the applicable laws?
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?
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?
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
Which type of spirit is distilled from a fermented mash of sugar cane and/or molasses?
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Which type of spirit is usually unaged and is generally bottled at 40% alc/vol?
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Which type of spirit is distilled from cacti called maguey, mescal, or agave?
Which step should be completed before opening to ensure a smooth start for the next day?
Which step should be completed before opening to ensure a smooth start for the next day?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining dirty linen at the end of the shift?
What should be done with any remaining dirty linen at the end of the shift?
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
What should be done with any unused linens and/or silverware roll-ups at the end of the shift?
What should be done with any bottles used throughout the shift?
What should be done with any bottles used throughout the shift?
What should be done with the bar top and stools at the end of the shift?
What should be done with the bar top and stools at the end of the shift?
What should be done with any remaining ice from the prior night?
What should be done with any remaining ice from the prior night?
What should be done with any remaining dirty linen at the end of the shift?
What should be done with any remaining dirty linen at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any bottles used throughout the shift?
What should be done with any bottles used throughout the shift?
What should be done with the bar top and stools at the end of the shift?
What should be done with the bar top and stools at the end of the shift?
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
What basic rule of thumb can be used when pairing wine with meat?
What basic rule of thumb can be used when pairing wine with meat?
What information should be provided to customers when advising them about a drink?
What information should be provided to customers when advising them about a drink?
What options can be suggested to customers about how they can experience a beverage?
What options can be suggested to customers about how they can experience a beverage?
What should be done with any remaining dirty linen at the end of the shift?
What should be done with any remaining dirty linen at the end of the shift?
What information should be provided to customers when advising them about a drink?
What information should be provided to customers when advising them about a drink?
What options can be suggested to customers about how they can experience a beverage?
What options can be suggested to customers about how they can experience a beverage?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any bottles used throughout the shift?
What should be done with any bottles used throughout the shift?
What should be done with the bar top and stools at the end of the shift?
What should be done with the bar top and stools at the end of the shift?
What options can be suggested to customers about how they can experience a beverage?
What options can be suggested to customers about how they can experience a beverage?
What information should be provided to customers when advising them about a drink?
What information should be provided to customers when advising them about a drink?
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
Which type of drink can be suggested to a customer who wants a non-alcoholic alternative to their usual drink?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any remaining fresh fruit/juices at the end of the shift?
What should be done with any bottles used throughout the shift?
What should be done with any bottles used throughout the shift?
Which of the following is a key requirement for excellent customer service in all bar situations?
Which of the following is a key requirement for excellent customer service in all bar situations?
What should be done if a customer cannot be served immediately?
What should be done if a customer cannot be served immediately?
What is the standard quantity for wine by the glass?
What is the standard quantity for wine by the glass?
What is the standard quantity for whisky, gin, rum, and vodka?
What is the standard quantity for whisky, gin, rum, and vodka?
What should be done with the drinks of guests who leave the bar to circulate?
What should be done with the drinks of guests who leave the bar to circulate?
Which of the following is a key requirement for excellent customer service in all bar situations?
Which of the following is a key requirement for excellent customer service in all bar situations?
What is the standard quantity for wine by the glass?
What is the standard quantity for wine by the glass?
When should customers be made to feel welcome and not like an inconvenience?
When should customers be made to feel welcome and not like an inconvenience?
What should be done if a customer cannot be served immediately?
What should be done if a customer cannot be served immediately?
What should be done with any remaining ice from the prior night?
What should be done with any remaining ice from the prior night?
Which of the following is a key requirement for excellent customer service in all bar situations?
Which of the following is a key requirement for excellent customer service in all bar situations?
What is the standard quantity for wine by the glass?
What is the standard quantity for wine by the glass?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any remaining garnishes at the end of the shift?
What should be done with any bottles used throughout the shift?
What should be done with any bottles used throughout the shift?
What should be done if a customer cannot be served immediately?
What should be done if a customer cannot be served immediately?
Which of the following is a standard industry requirement for handling glasses?
Which of the following is a standard industry requirement for handling glasses?
What is the recommended method for handling glasses?
What is the recommended method for handling glasses?
What should be done with garnishes that come back from the table?
What should be done with garnishes that come back from the table?
What are some examples of edible flowers used as garnishes?
What are some examples of edible flowers used as garnishes?
What are commercially prepared drink decorations made of?
What are commercially prepared drink decorations made of?
Which of the following is a key requirement for excellent customer service in all bar situations?
Which of the following is a key requirement for excellent customer service in all bar situations?
What is the recommended method for handling glasses?
What is the recommended method for handling glasses?
What are some examples of edible flowers used as garnishes?
What are some examples of edible flowers used as garnishes?
What are commercially prepared drink decorations made of?
What are commercially prepared drink decorations made of?
How and why do wastage and spillage occur?
How and why do wastage and spillage occur?
Which of the following is a standard industry requirement for handling glasses?
Which of the following is a standard industry requirement for handling glasses?
What is a common consequence of rushing in a bar situation?
What is a common consequence of rushing in a bar situation?
What is the recommended method for disposing of broken glass in a responsible manner?
What is the recommended method for disposing of broken glass in a responsible manner?
What are some examples of edible flowers used as garnishes?
What are some examples of edible flowers used as garnishes?
What is a common type of commercially prepared drink decoration?
What is a common type of commercially prepared drink decoration?
Which action may be appropriate for a customer who is determined to be in a condition that allows them to remain on the premises?
Which action may be appropriate for a customer who is determined to be in a condition that allows them to remain on the premises?
What should be done when a customer has had too much to drink and needs to be asked to leave the venue?
What should be done when a customer has had too much to drink and needs to be asked to leave the venue?
Who is usually the 'appropriate person' to refer difficult situations/customers to?
Who is usually the 'appropriate person' to refer difficult situations/customers to?
In which situations is it necessary to refer difficult alcohol-related situations to another person?
In which situations is it necessary to refer difficult alcohol-related situations to another person?
What is the role of the appropriate person in dealing with difficult situations?
What is the role of the appropriate person in dealing with difficult situations?
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?
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?
What is one of the keys to asking a customer to leave the venue?
What is one of the keys to asking a customer to leave the venue?
When should difficult alcohol-related situations be referred to another person?
When should difficult alcohol-related situations be referred to another person?
Who is usually the appropriate person to refer difficult situations/customers to?
Who is usually the appropriate person to refer difficult situations/customers to?
What is the recommended approach when dealing with difficult customers?
What is the recommended approach when dealing with difficult customers?
Which action should be taken when a customer has had too much to drink and needs to be asked to leave the venue?
Which action should be taken when a customer has had too much to drink and needs to be asked to leave the venue?
Who is usually the appropriate person to refer difficult situations/customers to?
Who is usually the appropriate person to refer difficult situations/customers to?
What should be done if a customer becomes verbally or physically abusive or threatening?
What should be done if a customer becomes verbally or physically abusive or threatening?
When is it necessary to refer difficult alcohol-related situations to another person?
When is it necessary to refer difficult alcohol-related situations to another person?
What is the appropriate response when a customer is determined to be in a condition that allows them to remain on the premises?
What is the appropriate response when a customer is determined to be in a condition that allows them to remain on the premises?
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