BEVERAGE SERVICE BASICS

TYPES OF BEVERAGE SERVICETABLE

TEA COFFEE WATER CHAMPAGNE

BARPREMIUMSTANDARD

TIMING IS ESSENTIAL WITH TABLE BEVERAGE SERVICE. EXPLAIN WHY..

BAR SERVICE

STANDARD BASIC ALCOHOL SODAS/JUICES/MIX GARNISHES

PREMIUM VODKA BARS MARTINI BARS MOJITO BARS FLAMING DRINKS THEME DRINKS

BASIC BAR ITEMS/EQUIPMENT LIQUOR WINE/BEER JUICE/MIX SODA

GARNISHES GLASSES TOOLS ICE

BAR SERVICE PAYMENT OPTIONS CASH BAR

GUESTS PAY BAR FOR DRINKS (VOUCHERS) REDUCED INVENTORY TIP CUPS ARE CUSTOMARY

OPEN BAR GUESTS BEVERAGES ARE PRE-PAID INCREASED INVENTORY TIP CUPS ARE TYPICALLY NOT PERMITTED

CONSUMPTION CLIENT IS CHARGED BASED ON GUEST ORDERS BILL IS SETTLED AT THE CLOSING OF EVENT

PORTION CONTROL

FIT BOTTLES WITH PROPER SPOUTS.USING PORTIONING TOOLS FOR

ACCURACY TO RETAIN PROFITSERVINGS

WINE PORTION 4-5 OZ. SPIRITS 1.5 OZ.

ESTIMATING CONSUMPTION

DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL BASIC RULES OF THUMB

2 DRINKS/HR MORE DRINKS AT AN OPEN BAR MORE IN WARMER MONTHS MORE DURING EVENING/WEEKEND EVENTS MORE AT SOCIAL VS. CORPORATE EVENTS MORE WITH FREE POUR VS. MEASURED

POPULAR LIQUORS GIN, VODKA, SCOTCH

RATIO: 1 BARTENDER FOR 50 GUESTS

INVENTORY CONTROL

ALCOHOLIC BEVERAGES ARE THE MOST LUCRATIVE ITEM ON MENU

USE CONTROL SYSTEM TO DETER THEFTUSE A WORKSHEET WITH STARTING AND

ENDING INVENTORIES/BOTTLE COUNTSRETAIN EMPTY BOTTLESCLIENT RECEIVES REMAINING BOTTLES

OR IS CHARGED ACCORDINGLY

SET-UP

COCKTAIL AREA MIXED DRINKS FOR GUESTS

SERVICE BAR FOR SERVERS TO PICK UP DRINKS

SERVICE AREA GLASSWARE, BEER, WINE, JUICES

THINGS TO KEEP IN MIND…

LEGAL ISSUES-AGE. LIMIT FIRST IMPRESSIONS SUPPORT DISPLAYS CLEANLINESS CHILLING & PREP SERVING FUTURE CLIENTS

WHAT ELSE WOULD YOU CONSIDER WHEN PLANNING BEVERAGE SERVICE?